Friday, December 10, 2010

COLLARD GREENS - DAY 10



Ingredients
1 1/2 pound smoked meat (ham hocks, smoked neck bones) or smoked turkey wings (that what I use these day cut back on the old pork)
6 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste

Preparation:
In an extra large pot, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.

Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.

Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.

Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.

Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.

*wash your pre-washed greens just one time (yes they need to be wash).
** If it need a little salt, this is the time to add the salt.

Thursday, December 9, 2010

GRANDMA'S OLD-FASHION POUND CAKE

Day 9

The pound cake, most known as a rich cake, originally contained a pound of each of the main ingredients, including flour, sugar, and butter. That’s where the pound cake gets its name.
When I was a young girl, my grandmother didn't have a mixer she would beat this cake by hand and folded the dry ingredients in a little at a time before baking. She said it needed 300 strokes so we used to count as she mixed. She would bake it during the week for Sunday dinner, also she would bake one for my dad's Friday Fish Fry.


1,2,3,4 POUND CAKE


Ingredients:

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
3 cups flour sifted (to day we use Swans Down Cake Flour)
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract

Glaze:
1 cup confectioners' sugar
1 tablespoon bourbon
1 teaspoon orange zest, grated
1 - 2 tablespoons orange juice concentrate, thawed


Directions:

Preheat oven to 325 degrees. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming by hand until smooth after each addition. Spread batter into prepared 10-inch bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack.
Glaze with OLD-FASHIONED BOURBON GLAZE: Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake.