While we were planning for future columns that will use the produce which will be available at the Farmer's Market (it opens in early April), we realized we should also be planning meals for friends who want to visit Charleston in the spring. We provided some breakfast ideas in an earlier column, and felt this would be a good time to supply some additional suggestions. As usual, the recipes can be prepared ahead and frozen for later use.
This recipe was passed along to Allen by his mother. The seasonings are traditional, but if you (like some of us) don't care for the taste of sage, it can easily be eliminated. We've made this recipe with either pork tenderloin or a pork roast that has been boned. Once the scrapple is cooked, cooled and removed from the pan, it can be sliced and placed between sheets of plastic wrap prior to freezing. At breakfast, heat clarified butter in a large skillet, add the frozen scrapple slices and saute until golden brown.
Ingredients:
In a Dutch oven, combine 4 cups of water, pork and cloves. Cook until pork is done (about 45 minutes). When meat is cool, cut into chunks and place the pork and onion in a food processor. Process until coarsely ground.
In a large saucepan, combine corn meal, salt and cold water. Slowly stir in chicken broth. Cook until the mixture thickens. Add the meat and spices. Cover and simmer one hour, stirring occasionally. Place meat mixture in wet loaf pan and refrigerate. When completely chilled, remove from pan and slice. Scrapple can be kept refrigerated for two days, or frozen up to one month. When ready to serve, heat clarified butter in a large skillet. Add scrapple and cook over moderately high heat, turning frequently, until golden brown. 8 servings.
This muffin recipe is one of our favorites and comes from Christiana Campbell's Tavern in Williamsburg.
Ingredients:
Combine:
Preheat oven to 400°. Grease muffin tins (or insert paper liners). Cream butter and sugar in a large bowl. Add the eggs and mix well. Blend in sweet potatoes. Separately, sift the flour, baking powder, salt, cinnamon and nutmeg. Add flour mixture to the sweet potato mixture, alternately with milk. Do not overmix. Fold in nuts. Fill the muffin tins 2/3 full. Sprinkle with cinnamon/sugar mixture Bake at 400° for 20-25 minutes. Makes 12 muffins. Can be frozen for 6-8 weeks in plastic storage bags.
We found this recipe in a 1988 issue of Bon Appetit. The recipe was attributed to the Old St. Angela Inn in Pacific Grove, California. We have served it for numerous guests, and always receive requests for the recipe.
Ingredients:
Preheat oven to 350°. Grease 8-inch square baking pan. Sift flour, baking soda and salt into small bowl. In large bowl, toss diced apple with egg; add sugar, nuts, oil, cinnamon and nutmeg. Add flour mixture and stir just until combined (batter will be pasty).
Spread batter in prepared pan. Bake until tester inserted in center comes out clean (40-45 minutes). Cool in pan for 10 minutes. Cut into squares and serve. Once the cake is cooled, the squares can be frozen in plastic storage bags for six weeks. When ready to serve, wrap the squares in plastic wrap and heat in microwave oven. 8 servings.
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