Columbia, South Carolina
How It All Started
Mary Martha Greene has spent a lifetime falling in love with the experiences that surround her recipes. Each mouthwatering recipe in her book is drenched in Southern culture and heritage. Mary writes in her book, "As long as your story is being told, and your recipes are being passed down, you never really die".
A family legacy is most remembered through shared experience in the kitchen or around a dining table. The memory or just a smell of your grandmother's cooking, the sounds of the dishes being set on the table, the laughter after accidental messes are made. It's a feeling, a weight that carries the emotions of a time long past. Of people you may have lost, and memories that your family can't afford to forget.
Mary Greene's book The Cheese Biscuit Queen Tells All shares the history and culture of Southern hospitality to it's readers. So even if you aren't a native to the area, you're invited to join in with the delicious recipes and historical depiction of what it is like to be blessed to be raised in the South. Follow along with the charm and rich values of past generations found within this book.
This isn't your average cook book! It is a peek behind the curtain of Southern life. As you get lost in the stories - rich with history and peppered with hilarity - try not to get too distracted that you burn your biscuits!
Champagne Mustard
ingredients
Cook in a double Boiler
Cook in a double Boiler
4 whole large eggs
1 cup granulated sugar
½ cup dry mustard
½ cup champagne or prosecco vinegar
¼ cup sherry
Cook in a double Boiler
Cook in a double Boiler
Cook in a double Boiler
Place all the ingredients in a blender and blend on high speed for 5 minutes. Transfer the contents to a glass double boiler or a heat-proof glass bowl placed on top of a metal saucepan (the mustard and vinegar cannot come into contact with any kind of metal after they are mixed together).
Enjoy!
Cook in a double Boiler
Enjoy!
Cook, stirring occasionally, for about 20 to 25 minutes, until thickened. Use with ham and other meats, on sandwiches, in salads, and in deviled eggs. Keep refrigerated for several weeks.
Irish Cream Cheesecake
A Beautiful cheesecake for All your Holiday CeleBrations
I meant to post this last week for St. Patrick's Day, but didn't get around to it -- It's so good you can substitute other liqueurs, such as Grand Marnier, Amaretto or Crème de Menthe for a Grasshopper cheesecake for your Easter table! My younger cousins helped make this one disappear.
Crust:
1 Cup (8 whole) Chocolate Graham Crackers
¼ cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees. Finely grind graham crackers in food processor. Add butter and blend until combined. Line the bottom of a 9-inch springform pan with aluminum foil and reassemble pan. Butter pan or spray with cooking spray. Press crust mixture into bottom of a 9-inch diameter spring-form pan. Bake 8 minutes. Transfer crust to rack to cool. Keep oven at same temperature.
Filling:
3 (8-ounce) packages cream cheese, room temperature
½ cup sour cream
1 ½ cups sugar
1 Tablespoon all-purpose flour
2 large eggs
½ cup Irish Cream liqueur
¼ cup Cream de Cacao (optional)
1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and sour cream together in a large bowl until smooth. Add sugar and flour. Add eggs one at a time, beating until just combined. Add vanilla. Add Irish Cream and Crème de Cacao in a steady stream until it is incorporated into cream cheese mixture. Scrape beaters and sides of bowl to loosen any lumps, beat again until they are incorporated into mixture. Pour filling into crust. Bake 10 minutes at 350 degrees. Reduce oven temperature to 250 degrees. Bake until center is set, about 50 minutes longer. Cool cake in pan on rack for 10 minutes. Run knife around sides of pan to loosen cake. Let cool to room temperature, then chill in refrigerator overnight.
Glaze:
½ cup whipping cream
1 cup semisweet chocolate chips
1 Tablespoon Irish Cream Liqueur
Combine cream and chips in a microwave proof bowl. Heat for 1½ to 2 minutes, depending on the wattage of your microwave. Add Liqueur and stir until smooth and all chips are melted. Remove sides from pan and place cheesecake on a plate or cardboard cake round covered with wax paper. Pour glaze over the top of the cheesecake, spreading with a spatula to cover the top and sides. Refrigerate until set, at least 30 minutes. Trim paper from edges of cake and serve.
Serves 12 to 16.
