It was our turn to host supper club, and we chose a theme that we thought would be welcome during these cold gray winter days: Southern cooking.
We kicked things off with an experimental cocktail called the “Deep South,” which was maybe a bit too sweet – rum, molasses, pineapple juice, and a little cherry-infused rye, with a squeeze of lime. We might not make that one again, but it was fun to stand around with mason jars full of rum, like a taste of summer. The drinks were accompanied by Linda’s wonderful tiny buttermilk-and-caramelized onion biscuits, slices of andouille sausage, homemade mustard and pickled watermelon rind with clementines. Continue reading
You may have noticed by now that I don’t make a lot of sweets – I honestly don’t have much of a sweet tooth, and when I do crave dessert it’s usually chocolate chip cookies. One type of dessert I do go for, however, is custard. Whether it’s an old fashioned cup custard, a fancy crème brûlée, or a pear custard pie, I love the creamy tartness of it.
I had had a piece of plain custard pie – no fruit – a few years ago when we happened across the Pie Lady’s shop in Blackwater, a tiny town in central Missouri. It was incredible, and I always said I was going to make it at home – then, of course, never did. But I recently became aware of the existence of something called chess pie. A plain, very sweet custard pie, it’s a classic Southern dessert often made with cornmeal and lemon, but sometimes buttermilk. I had buttermilk in the fridge this week, and decided to see what I could do with it.