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Compound Butters<br />
Compound butters are flavor packed. Once you<br />
master the butter basics, you’ll never buy the store<br />
brands again. Make them in pats, whipped or creamy<br />
in little dishes or rolled and use as spreads for toast<br />
and baguettes or make savory ones for steaks.<br />
Honey Pecan Butter<br />
1⁄2 cup butter<br />
1⁄2 cup toasted pecans, finely chopped<br />
2 tablespoons honey<br />
Allow pecans to thoroughly cool. Stir together butter,<br />
pecans and honey. Store in refrigerator up to 1 week<br />
or freeze up to a month.<br />
Honey Orange Butter<br />
2 sticks butter<br />
1 teaspoon orange zest<br />
2 tablespoons local honey<br />
1 tablespoon fresh orange juice<br />
Whip ingredients together until light and fluffy. Scoop<br />
onto plastic wrap or divide the mixture in half. Roll the<br />
plastic wrap around it to form a cylinder then twist<br />
the ends closed. Wrap in parchment, twist ends and<br />
tie with twine. Freezes well.<br />
Brunch Mains<br />
Spinach, Tomato and Feta Frittata<br />
Spinach and kale are both plentiful here in the<br />
Lowcountry this time of year. This frittata is delicious<br />
with either one.<br />
12 slices bacon, chopped<br />
1 pound spinach, stems removed and leaves chopped<br />
1 tablespoon minced garlic<br />
2 plum tomatoes, seeded and chopped<br />
1 (4 ounce) container crumbled feta cheese<br />
1/3 cup sliced red onion<br />
1/3 cup feta cheese, crumbled<br />
2 tablespoons fresh oregano, chopped<br />
12 large eggs<br />
1/2 cup whole milk<br />
1/4 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
1/4 cup Parmesan cheese, divided and shredded<br />
In a large ovenproof skillet, cook bacon over<br />
medium heat until crisp. Using a slotted spoon,<br />
remove bacon and drain on paper towels. Reserve<br />
1 tablespoon bacon grease in skillet. Heat bacon<br />
grease over medium heat. Add spinach and garlic,<br />
cook, stirring frequently for 2 to 3 minutes or until<br />
spinach is wilted. Remove from heat, and stir in<br />
tomatoes and next 3 ingredients. In a medium<br />
bowl, whisk together eggs and next 3 ingredients.<br />
Add to spinach mixture, stirring to combine. Stir in<br />
Parmesan cheese. Cook over medium for 5 minutes,<br />
lifting edges of cooked portion so uncooked portion<br />
flows underneath, just until center of egg mixture<br />
begins to set. Preheat broiler. Broil for 3 to 4 minutes<br />
or until eggs are set. Cut into wedges to serve.<br />
Bon Appétit!<br />
Patricia Branning: Southern Author<br />
“My corner of the South will always be known as the<br />
land of shrimp, collards and grits - a land of gracious<br />
plenty, where everyone is darlin’, strangers say “hello”<br />
and someone’s heart is always bein’ blessed.”<br />
Southern author Pat<br />
Branning has created 7<br />
coffee table cookbooks<br />
about our Southern<br />
lifestyle, each filled<br />
with delicious<br />
recipes, stories<br />
and fine art<br />
from the creeks<br />
and gardens of<br />
the Lowcountry. Pat is<br />
the former Women’s Editor for<br />
WSB radio, Atlanta, where she broadcast<br />
daily programs on food and entertainment.<br />
She has lived and worked in Beaufort, Hilton Head<br />
and Bluffton for the majority of her life. Books are<br />
designed and published by her son, Andrew Branning,<br />
a noted publisher and photographer responsible for<br />
the food and landscape images in the books. His work<br />
may be viewed at Branning Fine Art, 3 Market Street in<br />
Habersham, Beaufort.<br />
www.patbranning.com<br />
www.andrewbranning.com<br />
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