Recipes

Pawpaw Icecream

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.

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Ingredients
  • 1 cup Pawpaw Pulp
  • 1 cup Whole Milk
  • 2 cup Heavy Cream
  • 2/3 cup Sugar
  • 6 large Eggs
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnomon
  • 1 Box Rock Salt for Ice Cream Maker.
  • 4 lbs Ice
Instructions
Preparing the Custard

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. You should follow your Ice Cream Maker Instructions. We used a old fashioned hand cranked ice cream maker. Below is the steps we took.

  2. Add your ice and salt by layers. Pour your custard mix in to the center compartment.

  3. Churn slowly for 10 mins. (It is best to have friends over when doing this part).

  4. 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.

  5. 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.

  6. Once done, remove the ice cream and eat or store in the freezer to harden the ice cream.

Wineberry Cobbler

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.

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Wineberry Cobbler
Prep Time
1 hr
Cook Time
45 mins
 
Ingredients
  • 3 cups Wineberries
  • 1 1/4 cup Sugar
  • Juice from 1/2 a lemon
  • 1 cup Self-rising flour
  • 1 tsp Baking powder
  • 1 stick Un-salted butter 1/2 cup
  • 2 tsp vanilla flavoring divided
  • 1/4 cup water
  • 1 tsp Cornstarch
  • 1/2 tsp ground cinnomon
Instructions

  1. Add your berries to a container that has a lid. Add 1/4 cup of the sugar. Close the lid, and give the berries a light shake. Set aside for 1 hour.

  2. Pre-heat over to 425F

  3. In a 13- x 9-inch baking dish add berries, 1/2 cup sugar, 1 tsp of vanilla, lemon juice, cornstarch, and sprinkle cinnamon generously over the top. Stir ingredients together. 

  4. Place the dish in the over for 10 minutes.

  5. In a sauce pan bring the water to a boil.

  6. Cut butter in to small pieces.

  7. In a large bowl combine the flour, 1/2 sugar, baking powder, salt, 1 tsp of cinnamon (or more to taste), 1 tsp of vanilla, and butter.

  8. Slowly add the boiling water and mix ingredients in to a batter.

  9. Remove the berries from the oven.

  10. With a spoon, carefully add scoops of the mixture over the top of the berries.

  11. Bake for 30-45 minutes. Check at 30 minutes and continue until the top is a nice golden color, and the liquid is bubbling around the sides.

  12. Remove from oven and let rest for 30 minutes.

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Pawpaw Kombucha

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.

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Pawpaw Kombucha
Servings: 1 gallon
Ingredients
  • 1 gallon Unflavored Kombucha 
  • 1 cup Pawpaw pulp
Instructions

  1. In a 1 gallon jar, add the Pawpaw pulp to the Kombucha.

  2. Give a few light stirs with a wooden spoon.

  3. Cover your Kombucha with a thin cotton cloth, and secure with a rubberband.

  4. Let the pawpaw pulp infuse for 1-2 days. Give the mix a stir 1-2 times during a day. Taste in between until you are happy with the flavor.

  5. Strain and remove the pawpaw pulp.

  6. Finally Bottle!

Blueberry, Acai, and Elderberry Kombucha Recipe

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.

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Servings: 1 Gallon
Ingredients
  • 1 Gallon Unflavored Kombucha
  • 3 oz Blueberries (can use frozen or fresh)
  • 1 oz Acai Berries (can use dried or powder)
  • 1 ox Elderberries (can use dried or fresh)
Instructions

  1. Add all the berries to the Kombucha.

  2. Give them a few light stirs with a wooden spoon.

  3. Recover your Kombucha with your cloth.

  4. Let the berries infuse for 1-2 days. Give the berries a little squeeze with a spoon to mash them up a little. Taste in between until you are happy with the flavor and strength of the herbs.

  5. Strain and remove berries.

  6. Finally Bottle.

South Carolina Mopping Sauce

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.

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Carolina Mopping Sauce
Ingredients
Instructions

  1. Add all ingredients to a pot. In no particular order.

  2. Add to low heat, and stir until all contents have combined.

  3. Set aside, and let it cool.

  4. Bottle or add to a container with a tight lid and let the sauce site overnight.

Summer Squash & Onions

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.

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Ingredients
  • 1 Medium Yellow Onion sliced
  • 1-2 lbs Yellow Summer Squash or Zucchini sliced
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Salt
Instructions

  1. Cut up onion and squash

  2. In a skillet melt the butter and add olive oil over medium heat.
  3. Combine the onions and squash in the skillet.
  4. Stir and cook until the onions are slightly translucent. About 10 minutes
  5. Add pepper and salt to taste.
  6. Reduce heat to and continue to cook until the squash is soft and tender. About 10 minutes.
  7. Remove from heat and serve.

**Cooking time can vary, especially if you use more or less of onion or squash, along with the size of your slices.

Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus

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.

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Servings: 2 people
Ingredients
Mushroom Risotto
  • 1 cups Arborio rice
  • 8 oz crimini mushrooms
  • 1 cup shredded parmesan cheese not the powdered stuff
  • 6-8 cups chicken broth
  • 1 cup white wine
  • 1 tablespoons olive oil
  • 2 tablespoon butter
  • 1/4 cup dices onion
  • salt & pepper
Venison
  • 2 - Backstrap Medallions
  • 2 sprigs of Rosemary
  • 1 tablespoons olive oil
  • 3 tablespoon butter
  • kosher or sea salt & pepper
Asparagus
  • 1/2 lbs Asparagus
  • 1 tablespoons olive oil
  • salt & pepper
Instructions

  1. Season the meat on both side with salt, pepper and rosemary. Let it sit while preparing the other dishes.

Asparagus

  1. Pre-heat oven to 350 F.

  2. Place Asparagus on a baking tray.

  3. Drizzle with olive oil, sprinkle with salt and pepper to taste.

  4. Rotate the asparagus on the dish to cover thoroughly with oil, salt and pepper.

  5. Place in oven and bake for 10-15 minutes, turning halfway though.

Mushroom Risotto (Risotto will take about 30-40 minutes to prepare.)

  1. In a pot, add your chicken stock, and place on low heat.

  2. In a hot pan add 1 tablespoon of butter, and saute mushrooms.

  3. Remove mushrooms to a separate bowl.

  4. Add 1 tablespoon of butter to the pan, and diced onions or scallions and saute.

  5. After, add in 1 tablespoon of olive oil, and 1 cup of Arborio rice.

  6. Stir the rice for about 2-3 minutes continuously, slightly toasting the rice until the edges have turned translucent.

  7. Add 1 cup of white wine to de-glaze the pan. Stir until all of the wine is nearly evaporated.

  8. 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.

  9. 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.

Venison

  1. In a hot pan, add 1 tablespoon of olive oil, and 2 table spoons of olive oil, and a sprig of rosemary.

  2. Sear the venison for 3-4 minutes on each side (until you reach your desired temperature). Medium Rare/Medium is recommended.

  3. Remove and let rest then slice and serve.

Peach Cobbler + Wonton Cup Appetizers

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.

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Peach Cobbler
Prep Time
30 mins
Cook Time
45 mins
 
Ingredients
  • 29 oz Canned Peaches
  • Juice from 1/2 a lemon
  • 1 cup Sugar divided
  • 1 cup Self-rising flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 stick Un-salted butter 1/2 cup
  • 2 tsp vanilla flavoring divided
  • 1/4 cup Water
  • 1 tbsp Cornstarch
  • ground cinnomon
Instructions

  1. Pre-heat over to 425F

  2. In a 13- x 9-inch baking dish add peaches with juice, 1/2 cup sugar, lemon juice, 1 tsp of vanilla, cornstarch, and sprinkle cinnamon generously over the top. Stir ingredients together. 

  3. Place the dish in the over for 10 minutes.

  4. In a sauce pan bring the water to a boil.

  5. Cut butter in to small pieces.

  6. In a large bowl combine the flour, 1/2 sugar, baking powder, salt, 1 tsp of cinnamon (or more to taste), 1 tsp of vanilla, and butter.

  7. Slowly add the boiling water and mix ingredients in to a batter.

  8. Remove the peaches from the oven.

  9. With a spoon, carefully add scoops of the mixture over the top of the peaches.

  10. Bake for 30-45 minutes. Check at 30 minutes and continue until the top is a nice golden color, and the liquid is bubbling around the sides.

  11. Remove from oven and let rest for 30 minutes.

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Wonton Wrapper Cups
Ingredients
  • 24 wonton wrappers
  • vegetable or light olive oil
Instructions

  1. Preheat oven to 350 F.

  2. Brush oil on both sides of each wonton wrapper.

  3. Tuck the wrapper evenly into a well of a standard sized 12 cupcake pan.

  4. Bake until cups are crispy and golden brown. About 10 minutes

  5. Remove from oven, and let cool.

  6. Fill cups with Peach Cobbler filling

  7. Add whipped cream, and sprinkle with cinnamon

Fried Okra with Habanero Mustard Sauce

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.

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Ingredients
  • 1 lbs Fresh Cut Okra
  • ½ cup butter milk
  • 1 cup white flour
  • 1 cup cornmeal or as an alternative Panko works too
  • 1 tsp Cajun seasoning
  • 1/2 tsp ground black pepper
  • 1/2 tsp Cheyenne pepper less if needed
  • Sea Salt or Kosher Salt added after cooking to taste.
  • 2 cups Vegetable Oil
Sauce Mix
  • ¼ cup Yellow Mustard
  • 1/8 cup Fire Roasted Habanero Sauce We like
Instructions
  1. In a large cast iron skillet or cast iron pot, add oil.
  2. In a medium bowl, combine cornmeal, flour, Cajun seasoning, black pepper and Cheyenne pepper.
  3. In small batches dip the okra in the milk, and then dredge in flour mixture to coat well.
  4. Place okra on a baking pan spread out and let sit for 10 minutes.
  5. Heat oil, then carefully add small batches of okra to in to the pan and cook until golden brown.
  6. Remove from oil, drain on paper towels, sprinkle sea salt to taste, and then serve.
  7. Mix Mustard and Habanera Sauce of a tangy, spicy dip.

Enjoy!

Simple Mango Kombucha

This is a great starter flavor for the mango lovers out there.

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Servings: 1 Gallon
Ingredients
  • 1 Gallon Unflavored Kombucha
  • 1 Cup Sliced Mango
Instructions

  1. Place mash the Mango slices lightly then add to the Kombucha.

  2. Give the ingredients a light stir.

  3. Recover your Kombucha with your cloth.

  4. Let the mix sit for 1-2 days. Taste in between until you are happy with the flavor.

  5. Strain and remove the mint and lime.

  6. Finally Bottle.

See our post on bottling, to bottle your Kombucha