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Deep South Knitting is more than just knitting patterns, it's also travel and food. So while I'm busy designing patterns inspired by the cities we're featuring, and researching places to stay and things to do, I'm also experimenting in the kitchen to improve some of my favorite Southern dishes. So far, I've perfected my recipes for Sweet Cornbread (the best cornbread ever), Bananas Foster Bread Pudding with Pecan Foster Sauce and vanilla Cream Sauce, Southern Comfort & Brown Sugar Pralines, and as I write this, my second version of Sweet Potato Pie is finishing up in the oven. Hence the title of this post.
The first version of the pie I baked wasn't my favorite experiment, so I fine-tuned a bit and made the one that's tempting my nose now. This one looks and smells fantastic! My assistant is here working on Planet Purl LYS database updates and the smell has gotten to her. She weighs about 80 pounds soaking wet, so better she eat a bigger piece than me as it will blow most of Weight Watchers points for the day!
My husband has been enjoying the baking experiments, since I rarely bake anymore. He's hardly ever home for dinner and he professes not to have a sweet tooth, but even he couldn't resist mmmmmmmm-ing after biting into a sweet, creamy praline.
This is so much fun. It reminds me of all the great foods I discovered when I went to college in Mississippi my freshman year. My introduction to Southern cooking was good for almost 30 pounds in one school year. I had never heard of fried okra, chicken-fried steak, or one of my now favorites -- Red Velvet Cake. Speaking of Red Velvet Cake, it's up next in my test kitchen, followed by Peach Cobbler. Hmm, maybe later this week.
We're also excited that famed Southern chef Regina Charbonneau will be sharing some of her recipes in the book. She owns Twin Oaks B&B and restaurant in Natchez, Mississippi, one of our featured places. If you've never been to Natchez, you're missing a true gem of the antebellum South. I'm looking forward to my visit this summer.
Timer just went off and my Sweet Potato Pie calls. Wish me luck!
The first version of the pie I baked wasn't my favorite experiment, so I fine-tuned a bit and made the one that's tempting my nose now. This one looks and smells fantastic! My assistant is here working on Planet Purl LYS database updates and the smell has gotten to her. She weighs about 80 pounds soaking wet, so better she eat a bigger piece than me as it will blow most of Weight Watchers points for the day!
My husband has been enjoying the baking experiments, since I rarely bake anymore. He's hardly ever home for dinner and he professes not to have a sweet tooth, but even he couldn't resist mmmmmmmm-ing after biting into a sweet, creamy praline.This is so much fun. It reminds me of all the great foods I discovered when I went to college in Mississippi my freshman year. My introduction to Southern cooking was good for almost 30 pounds in one school year. I had never heard of fried okra, chicken-fried steak, or one of my now favorites -- Red Velvet Cake. Speaking of Red Velvet Cake, it's up next in my test kitchen, followed by Peach Cobbler. Hmm, maybe later this week.
We're also excited that famed Southern chef Regina Charbonneau will be sharing some of her recipes in the book. She owns Twin Oaks B&B and restaurant in Natchez, Mississippi, one of our featured places. If you've never been to Natchez, you're missing a true gem of the antebellum South. I'm looking forward to my visit this summer.
Timer just went off and my Sweet Potato Pie calls. Wish me luck!
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