Category: eat.drink.Mississippi

eat.drink.MISSISSIPPI
December 2014/January 2015

If you were to strike up a conversation with Ben Burkett in the supermarket, knowing nothing about him, you might assume at first with his Southern drawl and hands that look like they’ve put in a hard day’s work out in the field, that he was your typical, down home Mississippi farmer.

If you stopped there, Ben Burkett would probably just have you believe that he is nothing more than that – a farmer. You would never know that Ben Burkett has traveled around the world. That he’s a fourth generation farmer growing crops on a piece of land that has been in his family since the late 1800’s. Or that Mr. Burkett, in his faded overalls and salt and pepper hair, has a James Beard Award at home. He’s not just any farmer. He’s one heck of a farmer.

Burkett grew up outside of Petal on land that his great grandfather homesteaded shortly after the Civil War came to an end. Coming from a farm family, it’s probably no surprise that as a boy he was active in 4-H and grew his first successful crop at the age of 12. After earning a degree in agriculture from Alcorn, his plans were to leave Mississippi far behind.

“In 1973, everyone was going to Chicago. That’s where I was heading too,” Burkett explains. “But my father got sick and my mother asked me to come back and help with the crops.”

It was only supposed to be for one season. But yield was good that year and prices were even better. The lure of money enticed him to stay one more year, then another, then another. One more year turned into over 40 forty.

In the late 1970’s, the price of crops fell and many farmers began losing their land. It was around this time that Burkett and seven other farmers decided to pool their resources to form what would later become the Indian Springs Farmers Association. In the 1980’s, Burkett took a position with the Federation of Southern Cooperatives (FSC) and through his connections, helped his small rural farmer’s association become a full-fledged cooperative.

Today, the cooperative is 34 members strong. It’s one of ten groups that make up the Mississippi Association of Cooperatives (MAC), the local extension of the FSC and where Burkett currently serves as state coordinator. Like the local cooperatives, MAC provides its members with the support and security they need to improve their lives and communities, including a state-of-the-art packing facility where farmers can bring their produce for shipment.

As a young 21-year-old fresh out of college, Burkett probably never imagined that farming would take him to places much farther than Chicago. Burkett became involved in the National Family Farm Coalition (NFFC), a non-profit that works with local coops to bring sustainable, economically just, healthy, safe and secure food to consumers on a national level. He currently serves as president of the NFFC executive committee, representing the organization internationally during his travels to Europe, Asia, Africa and Latin America. The trips afford him the opportunity to share his knowledge of farming while bringing home new techniques that he is able to introduce to his fellow farmers back home. Had Ben Burkett decided to stay in Chicago and not come home to become a farmer, it’s likely the landscape of farming in Mississippi would be completely different.

“My main goal has been to keep the family farm in business,” he says. “Ninety-five percent of the farms in Mississippi are family farms. I hope they will always be around.”

In March 2014, Burkett’s contributions to agriculture were recognized in a way that he could never have imagined. He received a call from Susan Ungaro, president of the James Beard Foundation.  Based in New York City, the non-profit seeks to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Their highly coveted restaurant and chef awards have long been considered “The Oscars” of the food industry.

Ungaro informed Burkett that he was one of five individuals slated to receive a James Beard Foundation Leadership Award, which recognizes visionaries across a broad range of backgrounds who influence how, why, and what we eat. Honorees are chosen by past Leadership Award recipients. Among them include chef, author and restaurateur Alice Waters and First Lady Michelle Obama.

Burkett received his award on October 27, 2014, at a dinner ceremony co-hosted by Good Housekeeping at the Hearst Tower in New York City. His fellow recipients included New York Times journalist Mark Bittman; food justice activist Navina Khanna; writer, journalist, and University of California, Berkeley professor Michael Pollan; and urban farmer and community activist Karen Washington.

“There are probably 100 more people more deserving of this award than me, but I am honored that I was chosen,” Burkett adds. “This is a highly respected award and I’m blessed to be one of the recipients.”

Adds Ungaro, “The James Beard Foundation Leadership Awards honor innovators who are making a difference and shedding light on the important issues that our food world faces, from fighting hunger to public health. We recognized Ben Burkett, a life-long family farmer, for his support of the American family farm and advocacy for the rights of every individual to wholesome food, clean water, air, and land.”

Back home, it’s business as usual. It’s harvesting time and Burkett has several members of his family out in his fields helping him bring in the crops. He’s pleased that his daughter Darnella has decided to join him as the fifth generation on the family farm.

“Farming is all I have ever done, but I can’t say anything bad about it. There are good years and there are bad years, but that’s part of it,” he reflects. “It has been a good life.”

eat.drink.MISSISSIPPI
December 2014/January 2015
Article, recipe and photos

When I was asked to write an article about the Amalgamation Cake, I had no idea that this grand dame of Southern desserts would prove to be so elusive and mysterious. Here in the South, a family recipe is almost as treasured as the family Bible. Often, there is no recipe. Just a technique passed down generation to generation. If a recipe does exist, sometimes it is nothing more than a hastily written list of ingredients and vague instructions. Many recipes are closely-guarded secrets that certain members of the family are sworn by blood to protect.

The Amalgamation Cake is one such recipe. I began my investigation by asking friends, family members, and even perfect strangers if they knew our cake in question. Half of those I polled had never heard of the dessert. The other half all told similar stories. Each had a family member – father, brother, uncle, grandfather – who considered Amalgamation Cake to be their favorite dessert. And each had a mother, sister, aunt, grandmother who made it every year – usually around the holidays. The origin is unknown. States all across the Southeast each claim her as their own.

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However, when I began my research for a tried-and-true Amalgamation Cake recipe, I discovered dozens and dozens of recipes, each one varying widely. Ingredients ranged from 5 eggs to ten. Jam or no jam for the filling. Some recipes included detailed instructions while others were so vague they didn’t even list a baking time or temperature. One thing they all agree on – freshly grated coconut was best.

I finally settled on this recipe. It seemed to have all the necessary ingredients and step-by-step instructions. The more involved I got in the process, the more I understood why this decadent dessert only makes an appearance once a year. It is a labor of love to create, requiring many steps and just as many mixing bowls. Merriam-Webster defines amalgamation as, “to unite two or more things into one thing.” I can only assume the cake got its name from the process required to combine raisins, coconut, and a whole lotta butter and eggs.

I have to admit, once my creation was complete, it’s an impressive dessert. Tall, regal, sugary sweet and flanked by sweet potato casserole or your Grandmother’s recipe for cornbread dressing, this lady would look right at home on a Christmas dinner table.

Amalgamation Cake

For the cake:

• 2 sticks (1 cup) unsalted butter, room temperature
• 2 cups granulated sugar
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole milk, room temperature
• 5 egg whites, room temperature

For the fruit filling:

• 5 egg yolks, room temperature
• 1 1/2 cups granulated sugar
• 1 stick (1/2 cup) unsalted butter
• 1 cup raisins
• 1 cup sweetened grated coconut
• 1 cup chopped pecans

For the boiled white frosting:

• 2 cups granulated sugar
• 3/4 cup water
• 1 teaspoon cream of tartar
• 2 egg whites, room temperature

For the cake:

Heat the oven to 350 degrees. Prepare two 9-by-2-inch round cake pans. Set aside.

Place butter in the bowl of an electric mixer. Cream on medium-low speed and gradually add the sugar. Continue mixing until pale yellow.

In a medium mixing bowl, sift together 3 cups flour, baking powder and salt.   With the mixer on low, add about a third of the dry ingredients. Follow with half of the milk. Repeat the steps, ending with the remaining dry ingredients. Continue to mix, scraping down the sides of the bowl as needed, until ingredients are thoroughly combined.

In another clean mixing bowl, beat the egg whites until stiff peaks form, about 3 to 5 minutes. Take a cup of the beaten whites and whisk it into the batter. Then gently fold the remaining whites into the batter. Divide the batter between the prepared pans. Bake until the tops are pale golden and a toothpick inserted into the center comes clean, 35 to 40 minutes. Remove to a rack to cool slightly. Invert the cake layers onto a rack to cool completely.

For the filling:

Combine the egg yolks, sugar and butter in a medium, heavy saucepan over medium heat. Cook, stirring constantly, until the sugar is completely dissolved and the mixture is thick, about 10 minutes. Remove from the heat and add the raisins, coconut and pecans. Set mixture aside and keep warm.

For the frosting:

In a small, heavy saucepan, combine the sugar, water and cream of tartar. Heat over medium heat, stirring occasionally, until sugar has dissolved. Increase heat to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 240 degrees, about 5 minutes.

Meanwhile, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes.

Remove the sugar syrup from the heat when the temperature reaches 240 degrees. Pour the syrup in a steady stream down the side (to avoid splattering) of the bowl containing the egg white mixture, with the mixer on medium-low speed. Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny.

To assemble the cake, place one of the cooled cake layers on plate. Spread the top with half the fruit filling. Top with the second layer, bottom side up, You may have to trim little of the rounded part off the top of the cake to ensure it sits flat and secure.  Spread the remaining fruit filling over the top of the cake only. Ice the sides of the cake with the reserved boiled icing.

Serves 14

eat.drink.MISSISSIPPI
June /July 2014
Recipes, photos, and cover

An heirloom tomato is any tomato variety that has been passed down from generation to generation. The flavor of an heirloom tomato is thought to be far superior than that of its hybrid cousins. Slice into one and you’ll soon see why. Heirloom tomatoes come in a variety of colors, patterns, shades and flavors. If you are looking to take full advantage of the summer tomato season, heirloom varieties are the way to go.

Heirloom Tomato Pie

• ¼ cup yellow cornmeal
• 1 recipe buttermilk biscuit dough (see below)
• 2-3 ripe heirloom tomatoes, sliced ¼-inch thick
• 2 ounces (2/3 cup) shredded Swiss cheese
• ⅓ cup mayonnaise
• ⅓ cup finely chopped herbs such as basil, parsley, and oregano

Preheat oven to 425 degrees. Position rack in the middle of the oven. If using a pizza stone, place stone in the oven to begin preheating.

Sprinkle cornmeal over a clean work surface that can be used later to transfer the crust to the oven, such a pizza peel or parchment paper. Pat the dough into a 5-inch round. Then roll dough out into a 13-inch round using a floured rolling pin.

Arrange the tomato slices over the crust, leaving a 1-1/2 inch border.

Combine the cheese, mayonnaise, herbs, and ⅛ teaspoon pepper in a small bowl. Place dollops of the cheese mixture over the tomatoes.

Fold the border over the tomatoes to form a crust. Transfer the pie to your preheated pizza stone or a baking sheet. Bake pie for 20-25 minutes until the crust is golden and the cheese is melted and bubbling.

Remove pie from the oven and allow to cool for 15 minutes before cutting.

Serves: 4

Buttermilk Biscuit Dough

• 2 cups all-purpose flour
• 1 tablespoon sugar
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup chilled unsalted butter or shortening
• ¾ to 1 cup cold buttermilk
• Preheat oven to 450 degrees.

In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut butter into mixture until it resembles course crumbs. Add three-quarters cup of buttermilk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.

Turn dough out onto a floured surface. Lightly knead 10 times.

Roasted Chicken Thighs with Fennel and Heirloom Tomatoes

• 8 skinless chicken thighs
• 2 tablespoons Olive oil
• 4 medium heirloom tomatoes, chopped
• 1 fennel bulb, cut into wedges
• 4 garlic cloves, diced
• 1 tablespoon tomato paste
• 1 cup low sodium chicken stock
• 1 tablespoon chopped fresh basil (1 ½ teaspoons dried)
• 2 teaspoons chopped fresh oregano (1 teaspoon dried)
• Salt and pepper to taste

Preheat oven to 350 degrees.

Season chicken thighs with salt and pepper.

Heat the olive oil in a large skillet over medium high heat. Working in batches if needed, add the chicken skin side down to the pan. Sauté until the skin is browned, about 5 – 7 minutes. Remove chicken from pan and set aside.

Add the fennel to the pan and sauté until browned on all sides, about five minutes. Add garlic and sauté until fragrant, about 30 seconds to one minute.

Add the chicken broth and the tomato paste to the pan. Stir tomato paste is completely dissolved. Add the tomatoes and and herbs cook for 2 to 3 minutes. Season sauce with salt and pepper.

Spread tomato sauce into the bottom of a 9 x 13 x 2-inch baking dish. Nestle the chicken thighs in the sauce. Bake for 40-45 minutes or until the meat’s internal temperature reaches 170 degrees. Allow chicken to rest for 10-15 minutes before serving.

Serve with tomato sauce drizzled over the top.

Serves 6-8

Heirloom Tomato Salsa

• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1 1/2 pounds mixed heirloom tomatoes, seeded and coarsely chopped
• 1 Serrano chili, seeded and minced

Combine first 8 ingredients in a large airtight container. If not serving immediately, store leftover in the refriderator.

Makes about 2 cups salsa

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eat.drink.MISSISSIPPI
April / May 2014

Spring is near, which means an abundance of fresh produce will soon be available at the farmer’s market. This is the perfect time to make homemade jam. However, jam doesn’t always have to be used a spread for your morning toast. Here are a few savory sauces that will make a welcome addition to your dinner table.

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Dark Cherry and Bacon Chutney
Try this smoky sweet chutney on hamburgers or as a glaze for meatloaf.
Makes 2 cups

• 3 slices of uncooked bacon, coarsely chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup cider vinegar
• 2 Tablespoons bourbon
• Juice of 1 orange
• 1 teaspoon Worcestershire
• 1/4 cup brown sugar
• 1 (12 oz) bag of frozen cherries, thawed (or 1 ½ cups fresh cherries, pitted)
• 1 cup water
• Salt and pepper to taste

Cook the bacon in a medium sauce pan over medium heat until mostly crisp. Remove bacon with a slotted spoon to a paper towel lined saucer. Reserve the remaining bacon grease.

Add the onion to the pan and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.

Return the bacon to the pan along with the remaining ingredients.

Bring mixture to a slow boil over medium heat. Cover the pot, then cook for 10 minutes or until the cherries have softened.

Remove the lid and let the sauce simmer until much of the liquid has cooked off, approximately 10-15 minutes more.

Add an additional sugar, salt, or pepper as needed to taste. Remove pan from burner and allow to cool for about 15 minutes.

Transfer chutney to a blender or food processor. Pulse mixture a few times until it is chunky.

Store any remaining chutney in the refrigerator for up to two weeks.

Strawberry Preserves with Black Pepper and Balsamic Vinegar
Cracked black pepper lends a little kick to this sweet sauce. Pairs well with a soft, mild cheese or poultry.
Makes 2 cups

• 2 cups fresh or frozen strawberries (about 1 pint), trimmed and quartered (if using frozen, make sure they are thawed)
• 1 1/2 cups sugar
• 3 tablespoons balsamic vinegar
• 3 tablespoons water
• 1 teaspoon cracked black pepper
• 1-2 tablespoons pectin, optional, for thickness

Combine all ingredients except the pectin in a medium saucepan. Bring to a boil over medium heat then reduce the heat to medium low. Simmer, stirring frequently, skimming an foam that develops on the surface, for 15 minutes, or until mixture has thickened and is translucent.

For a more jam-like consistency, add pectin one tablespoon at a time, stirring thoroughly before adding additional pectin. Mixture will continue to thicken as it cools.

Remove pan from heat and cool preserves completely. Store any remaining preserves in an airtight container in the refrigerator for up to 1 month.

Note: Ground black pepper can be substituted for cracked black pepper, but you may want to reduce the amount to ¼ – ½ teaspoon. The pepper could be too overpowering otherwise.

Peach Jalapeño Jam

Sweet and tangy with a warm kick at the end, this jam works well as a glaze over pork chops or pork tenderloin.

•  4 cups peeled, sliced peaches
• 3-6 jalapeño peppers, seeded
• ¼ cup bottled lemon juice
• ⅔ cup water
• 4 tablespoons powdered low or no-sugar needed pectin
• 4 cups granulated sugar

Place peach slices and peppers in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your jam).

Combine mixture with lemon juice, water, and pectin in a large saucepan. Bring mixture to a hard rolling boil.

Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches desired consistency. Jam will continue to thicken as it cools.

Remove pan from heat. Skim off any foam that has formed on the surface.

Allow jam to cool completely. Store any remaining preserves in an airtight container in the refrigerator for up to 1 month.

Makes 8 cups

eat.drink.MISSISSIPPI
April / May 2014

Imagine coming home from work every night smelling like success. Sweet success, that is. The moment you step through the glass door of Chucklet & Honey Southern Bakery, your nostrils are filled with the smell of vanilla and fresh baked cookies. It’s a smell that owner Karen Hargett says follows her home at night.

There are worse things in life than smelling like fresh baked cookies.

Hargett and her two siblings have fond childhood memories of spending time in the kitchen with their mother while growing up in Vicksburg. As a child, Hargett’s brother Chuck went by several nicknames, but Chucklet was his favorite. Honey was a nickname affectionately bestowed on their mother, Janice. Those memories would later inspire Chuck to open Chucklet & Honey, an online, mail order cookie delivery company, in Nashville in 2010. The recipes were developed from recipes handed down by Hargett’s mother, grandmother, and great-grandmother. Today, the mail order business ships cookies all over the continental United States.

In 2013, Chuck decided he wanted to pursue other ventures. Hargett and her sister purchased the business and moved the entire operation to Flowood. Initially, the sisters fully intended to keep the business as a mail order enterprise only and purchased a space to house their bakery.

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“While we were working on getting the bakery ready, people would come in and ask if we were planning on opening a store,” says Hargett. “We had no intention of opening a store, but the more people asked, the more we thought maybe we should.”

Chucklet & Honey’s flagship store opened in August 2013. The storefront offers approximately 20 different varieties of cookies including some season items. Some of their best sellers include the tried and true Chucklet & Honey Signature Chocolate Chip, the Mistical Peanut Butter, and the Sweet Tea Buttercream, a recipe developed by Chuck himself. Hargett says her younger customers really enjoy the Cookie Monster, made by sandwiching homemade buttercream frosting between either two chocolate chip or two M&M cookies.

In the six months since the storefront has opened, Hargett says the response has been positive.

“We are still just a cookie company and the majority of our business still comes from mail orders, “ she says, “But we are spreading our wings and looking for new ideas to explore.”

Recognizing a need for healthier options, Chucklet & Honey recently launched Chucklet & Healthy, an extension of their current cookie line that offers lower sugar, gluten-free, and vegan options.

“We have tested all the recipes in this line to make sure they are not only healthier, but they taste good,” Hargett explains. “The taste is really important.” Chucklet & Healthy cookies are available online at chuckletandhealthy.com and will be availble in the storefront in the coming months.

In addition to individual cookies, the Flowood store also provides customized cookie cakes and other options for special events such as baby showers, gender reveal parties, or weddings.

“We really want to become a part of people’s lives,” Hargett adds. “We pride ourselves on the fact that our cookies have just the right mix of crispy on the outside, but soft and chewy on the inside. We think once a customer tries one of our cookies for the first time, they will be a customer for life.”

320 Belle Meade Pointe
Flowood, MS 39232
http://www.chuckletandhoney.com