The Breeeze Janruary 2020

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Compound Butters Compound butters are flavor packed. Once you master the butter basics, you’ll never buy the store brands again. Make them in pats, whipped or creamy in little dishes or rolled and use as spreads for toast and baguettes or make savory ones for steaks. Honey Pecan Butter 1⁄2 cup butter 1⁄2 cup toasted pecans, finely chopped 2 tablespoons honey Allow pecans to thoroughly cool. Stir together butter, pecans and honey. Store in refrigerator up to 1 week or freeze up to a month. Honey Orange Butter 2 sticks butter 1 teaspoon orange zest 2 tablespoons local honey 1 tablespoon fresh orange juice Whip ingredients together until light and fluffy. Scoop onto plastic wrap or divide the mixture in half. Roll the plastic wrap around it to form a cylinder then twist the ends closed. Wrap in parchment, twist ends and tie with twine. Freezes well. Brunch Mains Spinach, Tomato and Feta Frittata Spinach and kale are both plentiful here in the Lowcountry this time of year. This frittata is delicious with either one. 12 slices bacon, chopped 1 pound spinach, stems removed and leaves chopped 1 tablespoon minced garlic 2 plum tomatoes, seeded and chopped 1 (4 ounce) container crumbled feta cheese 1/3 cup sliced red onion 1/3 cup feta cheese, crumbled 2 tablespoons fresh oregano, chopped 12 large eggs 1/2 cup whole milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup Parmesan cheese, divided and shredded In a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Reserve 1 tablespoon bacon grease in skillet. Heat bacon grease over medium heat. Add spinach and garlic, cook, stirring frequently for 2 to 3 minutes or until spinach is wilted. Remove from heat, and stir in tomatoes and next 3 ingredients. In a medium bowl, whisk together eggs and next 3 ingredients. Add to spinach mixture, stirring to combine. Stir in Parmesan cheese. Cook over medium for 5 minutes, lifting edges of cooked portion so uncooked portion flows underneath, just until center of egg mixture begins to set. Preheat broiler. Broil for 3 to 4 minutes or until eggs are set. Cut into wedges to serve. Bon Appétit! Patricia Branning: Southern Author “My corner of the South will always be known as the land of shrimp, collards and grits - a land of gracious plenty, where everyone is darlin’, strangers say “hello” and someone’s heart is always bein’ blessed.” Southern author Pat Branning has created 7 coffee table cookbooks about our Southern lifestyle, each filled with delicious recipes, stories and fine art from the creeks and gardens of the Lowcountry. Pat is the former Women’s Editor for WSB radio, Atlanta, where she broadcast daily programs on food and entertainment. She has lived and worked in Beaufort, Hilton Head and Bluffton for the majority of her life. Books are designed and published by her son, Andrew Branning, a noted publisher and photographer responsible for the food and landscape images in the books. His work may be viewed at Branning Fine Art, 3 Market Street in Habersham, Beaufort. www.patbranning.com www.andrewbranning.com 36
______________________________________________ Residential Design Urban Planning Preservation Works of Art You Live In From Lowcountry Classics to French Country Timeless Design with Attention to Detail randolph@rstewartdesigns.com 12 Johnston Way Penthouse Studio Bluffton, SC 843.816.4005 rstewartdesigns.com We Draw Life. 6 State of Mind St., Suite 200 843.837.5700 www.pscooarch.com 37
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The Breeeze Janruary 2020

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