Muddy Pond Sorghum is SWEET! January 10, 2009
Posted by dixiedining in Uncategorized.Tags: Molasses, Muddy Pond Sorghum Mill, North Carolina, Tennessee
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Deep in the hills of Tennessee, midway between Nashville and Knoxville, lies a little community called Muddy Pond. During September and October, you can smell the aroma of fresh made sorghum syrup being made by the Guenther family. Stop by the Muddy Pond Sorghum Mill and watch step by step as sorghum syrup is being made. You can taste the syrup while it is still warm and purchase some to take home with you. You can watch the horses walk around the cane mill as the juice is being squeezed out of the sorghum cane. You may hear the train whistle blow as the wood fired, steam locomotive boiler makes the steam that boils the juice down to syrup.After making sorghum syrup since the mid-1960’s with others in the community, John and Emma Guenther started the family operation in the early 1980’s. Three of their sons; Mark and wife Sherry, Pete and wife Doreen, and Eddie and wife Ruth also run the mill. John and Emma’s daughter, Judy, helps at the mill. Several of the grandchildren can be seen filling containers and labeling jars.
What Is Sorghum Syrup?
Sorghum syrup is made from the juice of sorghum cane. Muddy Pond Sorghum is pure sorghum syrup with no additives. Don’t mistake sorghum syrup for molasses. Molasses is the by-product of the sugar making industry. Sugar cane juice is boiled down to make sugar and the syrup that is left is called molasses. It is usually strong and dark. Sorghum syrup is mild and can be eaten alone or on biscuits, rolls, and toast. It is also good in baked beans, barbecue sauce, gingerbread, popcorn balls, cookies, pies, and cakes.Learn more about Muddy Pond Sorghum by viewing their web site at:
www.muddypondsorghum.comSFA Tackles “Wine in the South” October 21, 2008
Posted by dixiedining in Uncategorized.Tags: Asheville NC, Biltmore Estate, North Carolina, SFA, Southern Wines, Virginia
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Don’t laugh, folks — Dixie is producing some serious vino these days.
The Southern Foodways Alliance has always done a terrific job with its Oral History projects. We really enjoyed their take on Florida’s Forgotten Coast. In fact, that piece inspired us to plan out a long weekend in Apalachicola. Can’t wait — we’re blasting off soon!
Their “Wine in the South” study covers NC, GA and my home state of Virginia. The stories and photos brought back some wonderful memories of Fall day trips to beautiful places like Barboursville, Oakencroft, and Monticello. They even include Duplin Winery in Eastern NC and, of course, wines made at the amazing Biltmore Estate in Asheville, NC — another former DD home base. Yup, we get around!
Take a big sip at http://www.southernfoodways.com/oral_history/wine_in_the_south/index.shtml
North Carolina Peanut Pie September 23, 2008
Posted by dixiedining in Uncategorized.Tags: North Carolina, Peanut Pie, Recipe, Scratch Bakery
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We found this recipe at www.bonappetit.com
Ingredients
CRUST
- 1 1/2 cups unbleached all purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
FILLING
- 1/3 cup (packed) dark brown sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 large eggs
- 1/2 cup golden syrup (such as Lyle’s)
- 1/2 cup sorghum syrup or 1/2 cup golden syrup (such as Lyle’s) mixed with 1 teaspoon apple cider vinegar
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely chopped salted North Carolina peanuts or coarsely chopped salted cocktail peanuts
- Vanilla ice cream
Preparation
CRUST
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Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add 4 tablespoons ice water and blend, using on/off turns, just until moist clumps form. Add more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour.
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Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 15 minutes.
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Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue to bake until edges begin to color, piercing with fork if crust bubbles, about 13 minutes. Cool crust on rack while making filling. Maintain oven temperature.
FILLING
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Whisk brown sugar, flour, 1/2 teaspoon coarse salt, cinnamon, and cayenne in medium bowl. Whisk eggs in another medium bowl to blend. Add golden syrup, sorghum, melted butter, and vanilla to eggs and whisk to blend. Add brown sugar mixture and whisk until smooth. Mix in peanuts. Pour filling into cooled crust.
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Bake pie 15 minutes. Reduce oven temperature to 350°F; continue to bake until crust is golden and filling is set (center of filling may move slightly when pie dish is gently shaken), covering crust edges with foil if browning too quickly, about 40 minutes. Cool pie on rack. DO AHEAD Can be made 1 day ahead. Cover loosely; store at room temperature.Cut pie into wedges and serve with vanilla ice cream.
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MORE INFO
Salted North Carolina peanuts, sold as Golden Gourmet Peanuts, and sorghum syrup are available at southernthings.com. Look for Lyle’s Golden Syrup in the supermarket aisle where maple syrup and other syrups are sold.





