This year I was looking for something new to do with our abundant supply of Pawpaw pulp. One of the main options for preserving the pulp is freezing, so I decided to make some ice cream to have on hand though out the year. It turned out to be a big hit around the house. Below are the steps took, but they may be a little different for you depending on your ice cream maker.
In a pot add your Milk, Cream, and Sugar. Set on Med-Low heat and stir until the sugar is disolved. About 5 minutes. Remove from heat.
Whisk the egg yolks, then take a small amount of the warm milk, and slowly add it to the egg yolks, continue whisking and adding the warm milk, until you have added about 1 cup of milk to the yolks.
Slowly pour the yolk and milk mix into the remaining milk. Turn the heat back on to Med-high. Whisking until the mixture thickens and the tempature is around 170F.
Take the mixture off of the heat, and strain it in to a clean bowl. Set the bowl aside to cool for about 1 hour, the place the bowl in the fridge for another 3-5 hours (or overnight) to chill.
Prep your Ice Cream Maker
You should follow your Ice Cream Maker Instructions. We used a old fashioned hand cranked ice cream maker. Below is the steps we took.
Add your ice and salt by layers. Pour your custard mix in to the center compartment.
Churn slowly for 10 mins. (It is best to have friends over when doing this part).
At the 10 minute mark, remove the cap and add 1 cup of Pawpaw pulp. Replace cap. Refill ice and salt. Continue to churn for another 10 minutes. This time gradually increasing the speed of your churning.
After 10 minutes, check your ice cream, it should have started to expand and look like ice cream. If not add more salt and ice, and continue to churn for another 5 minutes.
Once done, remove the ice cream and eat or store in the freezer to harden the ice cream.
The wineberry is in the Rubis family like the raspberry and blackberries. The wineberry is less seedy than the blackberry in my opinion, and has a sweet hint of citrus flavor. The berries ripen around mid-July here in Pennsylvania. The wineberries have hairy bristles (unlike the hard thorns on blackberries and raspberries), a sticky bright red-orange berry that is covered by a calyx, and a large leaf in the center with two smaller leaflets on each side that are a white color on the underside. This is an invasive and non-native berry in North America, and originates from Japan and eastern Asia.
If you are lucky enough to have a supply of Pawpaw fruit or know someone who does then this is a great fruit to add to your next Kombucha batch. This mango, strawberry custard-like flavored fruit is one of North America’s largest native fruits that grows in the eastern United States. In late fall the fruit ripens, and with only a short shelf life of 2-3 days, it is usually best to freeze the pulp or find a recipe to use the fruit in right away. Making Pawpaw flavored Kombucha is one of the ways I have used the pawpaw pulp to enjoy the pawpaw flavor after the pawpaw fruit season has ended.
Super tart berry kombucha packed with antioxidants. If you have trouble finding Acai Berries try Aronia Berries instead. I was able to find dried Acai Berries at Fresh Thyme in their bulk herb section.
South Carolina has a few styles of barbecue sauces. There is the mustard based, tomato based and vinegar based. The one I grew up with and learned to love through the years in the vinegar based sauce throughout the Pee Dee Region of South Carolina. This vinegar and pepper sauce is sometimes referred to as a mopping sauce, since it is applied or “mopped” several times throughout the cooking process.
I have had many relatives make a variation of this recipe, which I, in turn, took a little of each to make my own version. Which is what you can do as well. If you want the sauce sweeter add a little more sugar, less spicy reduce the amount of pepper or pepper flakes, want it thicker add a little more ketchup. After all, cooking is about experimenting.
When the kiddo and I were in the grocery store I asked “What do you want for dinner”, the reply was “Squash and Onions with Pork Chops”. I do not know many people that make squash and onions. Growing up only my mom and maybe one or two of my aunts made this side-dish. My mom still makes it, especially when squash is in season. I always though of this as more of a southern disk till Road To Homesteading’s co-author Crystal told me they make it a bunch when they have a garden full of squash or zucchini.
This side dish is simple and delicious. The lovely sweet flavors from yellow crookneck squash really come out when cooked in a pan. You can also use zucchini or a mix of squash and zucchini if you have both on hand.
It’s always a treat when we get venison on our table, and especially when it is the prized backstraps. I have to thank my good friend Aaron for this wonderful gift. It took me a while to decide how I wanted to prepare dinner for the venison. I had a few thought and even ways after I prepared this dish to do it better the next time around. I was going through the cabinets and notices I still had some Arborio rice from a few months ago where I made Risotto to pair with a New-York Strip, and I thought it would go nicely with the venison.
The only thing I really wish I had differently for the Risotto in this dish was wild mushrooms. You can use, and choose your own selection of mushrooms for this dish, or whatever you have at your disposal. And, I think the next time I would like to have a longer seasoning time on the meat or even marinate it with some red wine and rosemary. I think the red wine would pair nicely with the meat. But, overall this was a dish we really enjoyed, and look forward to improving on.
1cupshredded parmesan cheesenot the powdered stuff
salt & pepper
2 -Backstrap Medallions
2sprigs of Rosemary
kosher or sea salt & pepper
salt & pepper
Season the meat on both side with salt, pepper and rosemary. Let it sit while preparing the other dishes.
Pre-heat oven to 350 F.
Place Asparagus on a baking tray.
Drizzle with olive oil, sprinkle with salt and pepper to taste.
Rotate the asparagus on the dish to cover thoroughly with oil, salt and pepper.
Place in oven and bake for 10-15 minutes, turning halfway though.
Mushroom Risotto (Risotto will take about 30-40 minutes to prepare.)
In a pot, add your chicken stock, and place on low heat.
In a hot pan add 1 tablespoon of butter, and saute mushrooms.
Remove mushrooms to a separate bowl.
Add 1 tablespoon of butter to the pan, and diced onions or scallions and saute.
After, add in 1 tablespoon of olive oil, and 1 cup of Arborio rice.
Stir the rice for about 2-3 minutes continuously, slightly toasting the rice until the edges have turned translucent.
Add 1 cup of white wine to de-glaze the pan. Stir until all of the wine is nearly evaporated.
Add in ½ cup of chicken broth in increments , stirring constantly. When the broth is almost compltetly absorbed by the rice, add in another ½ cup of broth, and repeat until the rice is al dente, fluffy, and creamy. This will take about 20 to 30 minutes.
Once the rice is done, Remove from heat, add in another ½ cup of chicken stock, the mushrooms and 1 cup of parmesan cheese, and 3-4 tablespoons of butter. Stir to incorporate.
In a hot pan, add 1 tablespoon of olive oil, and 2 table spoons of olive oil, and a sprig of rosemary.
Sear the venison for 3-4 minutes on each side (until you reach your desired temperature). Medium Rare/Medium is recommended.
Nothing really quite says southern like a nice juicy peach. This iconic southern dessert is probably my all time favorite, and it is really simple to make. For this recipe I use canned peaches (for convenience, and they are readily available out of season), but if you want to hassle with peeling, pitting, and prepping fresh peaches I won’t stop you. If you want to make the standard peach cobbler, there is no need to use the wonton wrappers.
Originating from Africa, okra is a strange delicacy that is related to cotton and hibiscus. It can be a fruitful plant, especially in warmer growing climates. Many people shy away from okra because of its slimy texture. I’ve always been fond of okra, and every time I have a chance to use it, I feel like I am going back to my roots in the south.
A good friend of mine has a nice-sized garden, and every year we grow a few types of okra plants. From the common Clemson Spineless, to some really neat varieties that we get form rareseeds.com like Red-velvet, Star of David, Burmese, and a few others. So far our favorite is the Star of David, the pods that form on these plants are short but larger in circumference than most other varieties. The long, drawn-out wait turns to joy when it is time to pick and cook the okra straight from the garden. How I long for those summer days.
There are many recipes that okra can be found in though out the world. I recently picked up the cook book Okra: a Savor the South and I hope to try a few of these dishes in the near future. But, for me, most of my experience with okra comes from my child hood in South Carolina with recipes like Steamed Okra, Pickled Okra, Peppery Stewed Okra and Tomato Soup, and my favorite, Fried Okra.
Fried Okra is simple, quick, and easier to enjoy for those trying it for the first time.