Centerplate and Strategic Hospitality have scored a game winning touchdown with an incredible new menu thanks to the excellent work of Merchants Restaurant Executive Chef Jason Brumm. I will attempt to tell you how terrific these wonderfully substantial pub sandwiches and po’boys are, but you really need to take a bite …. and then another and another and many others. Not only do you get a fantastic value for your money (these are BIG sandwiches!) but all are culinary masterpieces. I love the addition of cooked greens on the sweet tea brined pork sandwich, the zippy and generous smear of pimiento cheese on the roast beef pub and the totally addictive green tomato chow chow on the smoked turkey. These are real meals and about as far from wimpy as you can get. The fresh as can be bread is hearty enough to handle the load of fillings without being tough to eat.

A bonus that is near and dear to my heart is that local ingredients are featured, which makes me stand up and cheer for the plays pulled off in the kitchen as well as the ones accomplished on the field. It always feels good to know you are supporting your fellow friends, neighbors and entrepreneurs. This is a priority for the premier ingredients featured in the food choices you now have waiting for you. It is brilliant and you’ll notice the attention to detail with every chew.

Most people just want to go to LP Field to enjoy a thrilling football game.  Now, I want to go to the thrilling football game so I can indulge in one of these yummy meals. How marvelous to make a great day a delicious one as well!

1/2 cup unsalted butter

1-1/2 cups sugar

3 eggs, divided 

1/2 cup water

1 tablespoon honey

2 cups all-purpose flour

2 teaspoons baking powder  

1 teaspoon ground cinnamon

1 teaspoon ground mace

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup finely chopped figs

1 cup golden raisins

1/2 cup chopped almonds

I have great news!  My second cookbook, Farm Fresh Southern Cooking is about to be released and I’m so very proud of it. Wait until you see this book … it is beautiful and filled with delicious concoctions!

On Easter Sunday, April 8 at noon EST, I will be appearing live on QVC. The show is called “Cooking with David” and is extremely popular.  Then on Tuesday, April 10 from 6:30-8:00 p.m. Parnassus Books in Green Hills (3900 Hillsboro Pike  Nashville, TN 37215, 615-953-2243) is hosting a book signing celebration.  I would love your support in viewership and especially at the book signing.  At Parnassus, we’ll sip on Tennessee award winning wine and nibble on my favorite Southern Cheeses.  Please join me and thank you all for your friendship. It is not lost on me!

Blessings to you all,

Tammy   

I am getting ready for Valentine’s Day ahead of time this year. That means I’ll spend Saturday morning making my favorite recipe for soft caramel candy. It is creamy, easy, and as addictive as any homemade candy you’ll ever make. I love the long shelf life it gives me as well. Also, look for my upcoming article in The Tennessean on caramel.  Enjoy!

Soft Caramel Candies

Yield: 36 to 38 candies

• 2 cups heavy cream
• 1/2 cup sweetened condensed milk
• 2 cups light corn syrup
• 1/2 cup water
• 2 cups sugar
• 1/2 cup (1 stick) softened unsalted butter, cut into small cubes

Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.  Combine the cream and condensed milk in a small saucepan, and place the saucepan over low heat. Warm, but do not allow to boil.

In a medium-large saucepan combine the corn syrup, water, and sugar over medium-high heat. Stir until the sugar dissolves. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads exactly 250 degrees.  Add the butter and the warm milk mixture. The temperature will go down slightly. Continue to cook, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244 degrees.

Remove from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow it to sit undisturbed overnight to set up and develop a smooth, silky texture. Place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel off the foil layer from the bottom of the caramel. Firmly cut into squares and immediately wrap in waxed paper.

I have been flooded with email requests for my fruitcake recipe after my article printed today in The Tennessean.  I’m just thrilled that so many people continue to be fans of this traditional holiday food.  Here is the recipe I use every year.  Mine has been sitting in a piece of cheesecloth soaked in cherry brandy for a month.  I’m cutting the first piece this weekend and I can hardly wait!  Cheers and Merry Christmas to you all!

Note:  If you can’t find candied citron, substitute candied pineapple.

Tammy

White Fruitcake

Yield: 1 cake

1-1/2 cups unsalted butter, softened

1-1/2 cups sugar

1 tablespoon pure vanilla extract

1 tablespoon pure lemon extract

7 eggs, separated

3-1/2 cups all-purpose flour, divided

1-1/2 pounds diced yellow, green and red candied pineapple (about 3 cups)

1 pound red and green candied cherries (about 2 cups)

1/ 2 pound golden raisins (about 1-1/2 cups)

1/4 pound diced candied citron (about 1/2 cup)

3 cups pecan halves

1 cup coarsely chopped walnuts

Additional candied fruit and nuts for garnish

1/2 cup brandy plus more for soaking, divided

Preheat the oven to 250°F.  Heavily grease and flour a 10-inch tube pan that has been lined with parchment paper. Set aside.

In the bowl of an electric mixer, beat the butter until creamy at medium speed. Gradually add the sugar, beating well. Stir in the vanilla and lemon extracts. Beat the egg yolks and alternately add the yolks to the butter mixture with 3 cups of the flour. Mix at low speed after each addition until well blended.

Combine the candied pineapple, candied cherries, raisins, citron, pecans, and walnuts with the remaining flour. Toss gently to coat well. Stir into the batter.

In a separate bowl, beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the batter. Spoon the batter into the prepared pan. Arrange additional candied fruit and nuts on top of the batter. Cover the pan with a 10-inch piece of brown paper or parchment paper that has been lightly greased.  Place the greased side down.

Bake for 4 hours or until a wooden pick inserted in the center comes out clean. Take off the paper cover and slowly pour 1/ 4 cup of the brandy evenly over the cake. Cool completely on a wire rack. Loosen the cake from the pan and invert onto a plate. Remove the parchment paper and invert again onto a wire rack. Wrap the cake in a piece of cheesecloth soaked with the remaining brandy. Store in an airtight container in a cool place. Pour a small amount of brandy evenly over the cake each week for at least a month.

For as long as I can remember, a bowl of this salad was kept in the refrigerator in the summer. It was continually replenished as the cucumber and tomato harvest continued.

Yield: 2 cups

2 cucumbers, peeled and sliced

1 large tomato, cut in small wedges

1 small green bell pepper, seeded and julienned

1 small purple onion, peeled and thinly sliced

1/3 cup vegetable oil

3 tablespoons red wine vinegar

3 tablespoons sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

Place the cucumbers, tomatoes, peppers, and onions in a medium bowl. In a small jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt, and pepper. Shake to emulsify and dissolve the sugar.

Pour over the vegetables, tossing gently to coat. Cover and refrigerate at least 3 hours before serving.

1 pound fresh rhubarb, trimmed and cut into 3-inch lengths

1 shallot, peeled and minced

3 tablespoons honey

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons extra virgin olive oil

6 cups mixed salad greens

shavings of Manchego cheese for garnish

Preheat the oven to 400 degrees.  Lightly grease a jellyroll pan.  Add the rhubarb, shallots, honey, vinegar, salt, and pepper. Toss lightly to evenly coat and spread in a single layer. Roast 11-12 minutes or until soft, but not falling apart.  Transfer to a plate and let cool.

Transfer the cooking juices to a small bowl and whisk in the olive oil.  Divide the greens among four salad plates and top each with a portion of the roasted rhubarb.  Drizzle some the the dressing over each salad and top with the cheese shavings.  Serves 4.

My Daddy’s Favorite Four-Layer Coconut Cake

This is it … my Daddy’s favorite cake. It is my Grandmother’s recipe.

Yield: 12 servings

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

22/3 cups sugar

1 cup vegetable shortening

1/4 pound (1 stick) unsalted butter, softened

1 cup milk

2 teaspoons coconut extract

1 teaspoon pure vanilla extract

5 eggs

3/4 cup freshly grated coconut

4 teaspoons coconut water (the liquid that comes out of a fresh coconut)

Coconut Milk Frosting (see below)

Preheat the oven to 400°F. Lightly grease and flour 4 (9-inch) round cake pans and set aside.

In the bowl of an electric mixer, combine the flour, baking powder, salt, sugar, shortening, and butter. Mix well.

Add the milk, coconut extract, and vanilla extract. Add the eggs one at a time. Beat until well blended after each addition. Stir in the coconut.

Pour the batter evenly into the prepared pans. Bake 20 minutes or until a tester inserted in the center comes out clean. Evenly sprinkle each layer with one teaspoon of the coconut water.  Cool in the pans 10 minutes and transfer to wire racks to cool completely. When cool, spread with the Coconut Milk Frosting.

Coconut Milk Frosting

Yield: 9 cups

3/4 pound (3 sticks) unsalted butter, softened

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1/2 teaspoon coconut extract

 3 (16-ounce) packages confectioners’ sugar

1 cup coconut milk (make your own from fresh coconut or purchase canned)

1 cup freshly grated coconut, toasted if desired

Beat the butter, salt, vanilla extract, and coconut extract at medium speed of an electric mixer until fluffy. Reduce speed to low and add the confectioners’ sugar alternately with coconut milk. Beat until smooth and spread between the layers, on the top, and on the sides of the cooled cake.  Sprinkle fresh coconut on top and on the sides, if desired.

I am thrilled to report that 2 of my favorite recipes from my Grandmother are published in “At My Grandmother’s Knee” by Faye Porter.  Her recipes for Chicken Pot Pie (page 158) and Salmon Croquettes (page 162) are included in the book, along with short stories about my precious Mama.  Also, my Mother (Gale Taylor) is included in the book with a recipe for Fried Corn from her Grandmother (page 115).  Look for it!  It would make a great Mother’s Day gift!

Blessings to you all,

Tammy