Sweet Potato Butter

1 1/2 cups roasted sweet potatoes
1/3 sugar
3/4 sup apple cider
1/2 teaspoon ground cinnamon
1/8 teaspoon ground clove
1 1/2 teaspoons sorghum molasses

Combine all ingredients in a sauce pan and mix well. Simmer on low heat for 1 hour; stirring frequently. Remove to processor and puree.

Makes 1 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Sweet Potato Cheesecake

1 prepared deep dish graham cracker crust
2 pounds cream cheese, softened
4 eggs
2 cups sugar
1 tablespoon vanilla extract
1⁄2 cups Sweet Potato Butter (see below)
2 cups Greek yogurt

Press crust into a springform pan and chill. In the bowl of a stand mixer with paddle attachment, mix cream cheese until fluffy. Add eggs one at a time, alternating with additions of sugar. Add vanilla; mix well. Fold in sweet potato butter and yogurt. Pour mixture into crust and bake in a water bath for 60-70 minutes at 350 degrees. Remove from oven and chill before unmolding.

Makes 1 cake.

Sweet Potato Butter

1 1/2 cups roasted sweet potatoes
1/3 sugar
3/4 sup apple cider
1/2 teaspoon ground cinnamon
1/8 teaspoon ground clove
1 1/2 teaspoons sorghum molasses

Combine all ingredients in a sauce pan and mix well. Simmer on low heat for 1 hour; stirring frequently. Remove to processor and puree.

Makes 1 ½ cups

Graham Crust

1 cup Graham Cracker crumbs
1/8 cup powdered milk
1 tablespoon sugar
2 tablespoons butter
1/8 cup heavy whipping cream

Combine crumbs, powdered milk and sugar by hand; mix well. Whisk together butter and cream. Add to the dry ingredients and toss well.

Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Buttermilk Herb Dressing

2 cups buttermilk
1 cup sour cream
1 cup mayonnaise
1 tablespoon granulated garlic
1 teaspoon dried oregano leaves
½ cup minced fresh chives
½ teaspoon Tabasco Sauce
1 tablespoon Worcestershire
½ teaspoon white pepper
salt to taste

Place all ingredients in a mixing bowl and with whisk attachment combine well.
Makes 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pumpkin Bisque

Check our the Cary Magazine Article – Please Pass the Pumpkin

2 tablespoons cornstarch
½ cup dry sherry
2 sticks unsalted butter
4 cups diced yellow onion
1 teaspoon nutmeg
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon granulated garlic
½ teaspoon dried thyme leaves
4 cups peeled and diced pumpkin
2 quarts vegetable stock
2 teaspoons salt or to taste
10 ounces heavy whipping cream

Combine cornstarch and sherry; set aside. Melt butter in a sauce pot. Add onions, nutmeg, cinnamon, cayenne, garlic and thyme and sauté until onions are golden. Add pumpkin and vegetable stock. Simmer until pumpkin is tender. Place in blender or food processor; purée and force through a medium strainer. Return to the sauce pot and add salt, cornstarch-sherry slurry and heavy cream. When heated through, remove from heat. Portion into soup bowls and garnish with a drizzle of spiced crema (recipe follows).

Spiced Crema
Makes 1¼ cups

1 cup sour cream
¼ cup buttermilk
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cinnamon
1½ teaspoons lemon juice

In a bowl, whisk all ingredients together.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Tomato Aspic

Check our Lucky 32 Southern Kitchen Blog Post – Time for Tomatoes- How Are We So Patient?

2 cups tomato puree (see recipe below)
1 ½ tbsp apple cider vinegar
½ tbsp green onions, thinly sliced
½ tbsp salt (or to taste)
1 pinch cayenne pepper
1 pinch celery seed
½ tbsp unflavored gelatin
¼ cup water

In a bowl, combine tomato puree, vinegar, onions, salt and cayenne.

Soften gelatin and celery seed in water for about 10 minutes, then place over boiling water until the gelatin melts.

Add gelatin mix to tomato mix. Pour into individual molds and chill until set.

Yields 6 servings

Recipe: Local Tomato Puree

1 ½ pounds fresh tomato

Place tomatoes on a sheet tray and roast in a moderate oven until skins are brown. Place in food processor and puree.

Yields about 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Roasted Sesame Squash

Check our Lucky 32 Southern Kitchen Blog Post – Rock Star Farmer at Guilford College

1 lb summer squash cut into ½ moon slices
1 tbsp canola oil
½ tsp kosher salt
¼ tsp black pepper
2 tsp sesame seeds

Add oil to mixing bowl and stir in seasonings. Add squash and toss well. Roast on baking sheet at 350 for 12 minutes.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Roasted Beets

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

3 pounds red beets
1/3 cup water
kosher salt

Place beets on a sheet tray, add water, and sprinkle with salt. Cover tray with foil and roast in 350 degree oven for 1-1 ½ hours (the skin should slip off). Remove from oven and immerse in cold water. Peel and slice in half lengthwise, and cut into half moons about ¼ inch thick. Yields 1 ½ pounds.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Oyster Dressing

Check our Lucky 32 Southern Kitchen Blog Post – Oysters: Pearls of the South, Taste the Sea

Oyster Dressing

3 tbsp Canola oil
1 cup chopped yellow onion
½ cup celery—small dice
2 tsp salt
¼ tsp cayenne pepper
1 tbsp chopped garlic
3 eggs
2 cups heavy cream
1 8×8 pan cornbread, crumbled
1 pint shucked oysters
1/8 cup minced parsley
½ tbsp dried sage

Heat oil in a heavy bottomed pot on medium heat. Add onions and celery; cook until transluscent. Add salt, cayenne and garlic. Combine well and remove from heat. In a bowl, whisk eggs well. Add cream and combine thoroughly. Crumble cornbread into egg/cream mixture. Using rubber spatula, fold until all bread is moistened. Add oysters, parsley and sage. Fold together with spatula until well combined. Grease 9×13 pan. Turn mixture into pan, smoothing the top to a level thickness. Bake at 350 for 25-30 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool before cutting. Serves 12.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Okra Popcorn

Check our Lucky 32 Southern Kitchen Blog Post – We Wouldn’t be a “Southern Kitchen” if We Didn’t Fry Okra

Okra Breader *this recipe is to be used with 2 oz. of buttermilk for every ½ pound of okra

½ cup corn meal
½ cup corn flour
1 tbsp Creole Seasoning

Creole Seasoning

2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
3 tsp black pepper
3 tsp onion powder
3 tsp cayenne powder
3 tsp oregano leaves
3 tsp thyme leaves

Combine all of the ingredients in a bowl and whisk until well-blended. Transfer the breader to a shallow dish for dredging. Barely trim the tops and bottom of the okra, cut into half-inch rounds, toss it in some buttermilk, dredge in the breader, shake in a sifter to remove the excess flour and then fry.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Mustard Braised Cabbage

Check our Lucky 32 Southern Kitchen Blog Post – A Piedmont Foodway More Celebrated Than St. Patrick’s Day: Scots-Irish

1 tbsp canola oil
¼ cup yellow onion, diced
1 pound green cabbage, chopped
1 cup vegetable stock
1 ½ tbsp Gulden’s mustard

Heat oil in skillet to medium high. Sauté onions until golden. Add rough chopped cabbage and sauté until shiny and softened, but not wilted. Add stock and mustard and simmer for five minutes.

Makes 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.