Entertaining ideas from your Farmhouse Garden.

As we come to the end of our Farmhouse Garden series I want to show you why all this hard work is worth it. Once your garden bloomed with fresh herbs and you were able to make some delicious recipes, like our Basil Pesto, now I want to show you some tips on entertaining in the comfort of your own home.

Farmhouse Table / heirloomed
Farmhouse Garden / heirloomed

Go on over to The Home Depot Blog to read the full story on all my hosting tips. One of my favorite things about creating the Farmhouse Garden is getting to share of all the fresh ingredients with my friends and family. Also be sure to check our our series here if you missed it.


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Southern Kitchen Bucket List : Mac 'n Cheese

A few years ago my (husband’s) Aunt Carol took the time and energy to thoughtfully compile hundreds of her own recipes for all of the family. She compiled them into a wonderful spiral bound book. It's filled to the brim of recipes we love of hers, quick + easy ones for the kids, and everything in between.

She is always cooking and baking for any large family gatherings we have, and her mac + cheese recipe became a quick favorite among us. We make it time and time again. 

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Her chocolate chip cookie recipe is also so killer, but it includes a “secret” ingredient that makes all the difference, so I'll have to check with Aunt Carol before sharing it. No matter what I do, I can't seem to get my cookies to taste as yummy as hers for some reason!

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To me there were always a few “camps” when it came to mac + cheese. You were either straight from the box (not a chance in my mom's house growing up), or a fan of the creamy + liquid cheese, or the more solid casserole-like, baked mac + cheese. My mom generally made us the latter, and for some time it was the only mac + cheese I knew.

This is part of the Southern Kitchen Bucket List, perfect for this time of year when the weather gets cooler and you need a little comfort food to warm you from the inside.

Family Favorite Macaroni + Cheese

1/2 cup butter

1/2 cup all-purpose flour

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne powder

1/4 tsp garlic powder

2 cups half-and-half (fat-free)

2 cups milk

2 (8oz) block extra-sharp cheddar cheese, shredded

1 (8oz) block extra-sharp cheddar cheese, shredded

1 (16oz) pkg elbow macaroni, cooked

Melt butter in large skillet over medium-high heat. Gradually whisk in flour until mixture is smooth. Cook, whisking constantly, for 2 minutes. Stir in salt, black pepper, red pepper and garlic powder. Gradually whisk in half-and-half and milk; cook, whisking constantly, for 8-10 minutes or until thickened. Stir in half of sharp cheddar cheese. Stir in the extra-sharp cheddar cheese until mixture is smooth. Remove from heat. Combine pasta and cheese mixture, then pour into greased 13x9 baking dish. Sprinkle with remaining sharp cheddar cheese. Bake at 350 for 20-25 minutes. 

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A few tips: use freshly grated cheese whenever possible, and the highest quality cheese you can - it will make all the difference. Sometimes I’ll even just do 8oz worth of a really great cheese and it still elevates the taste and creaminess of the recipe. Also, we like to use the large or  jumbo sized noodles for this one because it captures all the delicious melted cheese just perfectly. I also love to add in a little bit of herb, like thyme. Sometimes I’ll even add some smoked paprika which enhances the cayenne flavor even more.

Thanks Aunt Carol for letting me share this special recipe. My kiddos request it all the time and I know yours soon will too!
 


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Roasted Okra.

Okra is a classic southern vegetable, and it makes a perfect go-to side dish. Personally, I like my okra more crispy than slimy, so roasting it is a wonderful way to go. Cutting it longwise also helps to give it a bit more crunch and feels like a good fry substitution. 

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It's so simple and tasty, you'll have a new favorite way to enjoy okra! Or, you can always go with the classic Fried Okra if you want to stay true to its roots.

Roasted Okra side dish
Roasted Okra salted
cutting okra roasted okra thanksgiving

ROASTED OKRA

  • Whole okra

  • Olive oil

  • Kosher Salt

  • Pepper

Cut okra lengthwise, drizzle olive oil and sprinkle salt and pepper. Heat oven to 400 degrees and bake your okra until it's browned to your liking. I tend to like mine crispier than most!

Roasted Okra salt and pepper
roasted okra on pan side dish thanksgiving

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Roasted Okra Thanksgiving side dish / heirloomed

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Making Meringue.

I grew up in North Florida, the most wonderful place, but also where the summers are hot and sticky and buggy. Sometimes your most nostalgic memories come from the simple place of scarcity. 

Early fall and early spring were the best times for making what could be my all-time favorite dessert - meringue.

Sugar
neilsenn massey pure vanilla extract
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Dessert Recipes / heirloomed

RECIPE:

  • 3 egg whites

  • 1 tsp vanilla

  • 1/4 tsp cream of tartar

  • 1 cup sugar

Start with egg whites at room temperature and mix in vanilla, cream of tartar and a dash of salt. Begin beating to a soft peak and gradually add sugar, beating until very stiff peaks form and the sugar is dissolved. The meringue will be glossy.

Cover your baking sheet with plain ungreased brown paper. Using a 9-inch round cake pan as a guide, draw circles on your paper. Spread meringue evenly over the circles. Using the back of your spoon, begin shaping into shells. The bottom should be about 1/2 inch thick and the sides about 1 3/4 inches high.

Bake at 275 degrees for about an hour. keeping the over door shut, turn off the heat and let them dry in the oven for at least two hours. Goes great paired with fresh fruit. This recipe will make about 8 servings.

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Blueberry Pie Slices.

For some reason my garden this year has been pretty critter free, which means the birds have left most of my blueberries on the bush to ripen. Such a treat. The kids have loved going down and picking handfuls of fresh, plump blueberries from the bushes that fill large terra cotta pots surrounding our large garden bed. 

The color and patina of the blueberries are just killer, with hints of sage greens that wash away to that soft blue we’ve all grown to know and love. I had so many this year that we were even able to bake with them, something I’ve not been lucky enough to say in years past. One lucky guess at what I decided to make?

BLUEBERRY PIE

Pie. That was easy. What is more all-American than a good-old slice of pie? Not much. Marry that with cast iron and you’ve got a match made in Southern heaven. That’s why when my friends at Lodge Cast Iron sent over these new cast iron pie slice pans (or triangle minis, as they call them) I was instantly swooning. They’re brand new and part of the growing collection of pieces they are redesigning and relaunching from their design archives.

The pie wedge makes for a gorgeous presentation, especially when you’re entertaining and of course it’s the perfect service size for sharing and getting your pie fix in after dinner. I’m sure I’ll be using these in the coming months for a slice of Skillet Leek Cornbread or even something more savory like a Chicken Pot Pie.

PIE SCLICES

BLUEBERRY PIE SLICES

PIE CRUST:

  • 1 1/2 cups flour

  • 3/4 cup Crisco

  • Dash of salt

  • 5 TBSP water

Mix flour / salt / shortening with fork - stir in water and turn into waxed paper shape in ball and set in refrigerator for 15 minutes. Turn onto floured base and roll out. Using pie wedge pan as a template, cut a bottom and top pie “triangle” with kitchen knife for each pie slice.

BLUEBERRY PIE FILLING:

  • 6 cups of fresh blueberries, rinsed and stems removed

  • 1 teaspoon lemon zest

  • 1 tbsp lemon juice

  • 1/4 cup cornstarch

  • 1/2 cup white granulated sugar

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1 egg (for egg washing)

  • 1/2 tsp milk (for egg washing)

Start by combining pie filling ingredients together in a medium bowl. Line your pie wedge pans with bottom crusts and add in the filling. Next, use your top crust to cover your pie filling, pinching it together with the bottom dough to seal. Combine egg + milk for the egg wash, then use pastry brush to coat the entire surface of the pie crust top. Use knife to cut an X or fork to poke several rows of holes in the top crust to allow pie to vent steam.

Bake for 15 minutes at 425°. Reduce heat to 350°F and bake for 25-30 minutes more or until juices are bubbling and have thickened.

Transfer to a wire rack to cool. Let cool completely before serving.


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Blueberry Pie Slices / heirloomed

heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com