Cooking at Home – Pinterest fail or Master Chef?

With everyone at home, the one of the most dreaded questions everyday has become “What’s for dinner?” If you are like most people, you are already tired of spaghetti, pizza, tacos, and any of your normal go-to easy meals. We are here to help. Each week, we are going to add new recipes for your enjoyment. Some will be easy; others might take all day. That is ok, all we have is time right now.

All we ask, is to please share your creations, using #TeamCharlestonWV, whether they are a success or a #pinterestfail and to give us thanks when you become Gordon Ramsey’s next Master Chef.

 

 

It is ramp season in WV! Ramps are leeks and they are found in wooded areas. Leeks? Don’t run away just yet! Ramps pop up early at the start of Spring and are quite delicious. Many people add them to foods instead of onions as they have that same type of taste and smell. This WV delicacy can be used for so many things, but a favorite is fried potatoes. Enjoy this recipe from Awe Filled Home Maker.

 

Another age-old WV question, what belongs in a pepperoni roll? Slices or sticks? You decide when you make this version of the WV state food. While waiting the 35 minutes for them to cook, take some time to learn the in-depth story on how this famous food came to be. In case you aren’t interested in baking, you can order pepperoni rolls from Pepperoni Grill or The Bucket.

It is going to be another nice weekend, perfect for grilling. A family favorite, and super easy, is a West Virginia Hotdog. For those that don’t know, a WV Hotdog is served with mustard, chili (or sauce for those few counties that don’t know the proper term), slaw and onion. Custard Stand chili is a famous WV chili, they were featured on Shark Tank. While they are not giving away their secret recipe, you can try it yourself with the ingredient list or purchase a container at your local grocer.

Next, you will prepare your coleslaw. Do this early in the day, it tastes much better after sitting for hours.

Pair your hotdogs with your favorite chips or french fries. Grab a blanket and enjoy a family picnic in your front yard.

Easy as (Blueberry Buttermilk) Pie – From Bluegrass Kitchen

This little piece of heaven will take you back to sharing a meal with friends in Bluegrass. Don’t forget you can order curb side from this Charleston favorite.

Our second recipe comes from Mountain Measures: A Collection of West Virginia Recipes is a vintage cookbook published in 1974 by the Junior League of Charleston. In it, you will find recipes from West Virginia and Charleston persons of note, ranging from simple family fare to elegant dinner recipes. The overall theme is the Appalachian pioneer woman, her recipes, arts and crafts. The regional flavor of the book is enhanced with beautiful historic photos of the state as well as poetry from West Virginia author Louise McNeill.

The excerpt below details a recipe for Black Walnut Cake, a dessert originating in West Virginia:

Mary Helen Cutlip is a lecturer, a demonstrator, and a teacher of the craft of spinning. She and her family have an active interest in the pioneer family, its foods, crafts, and skills. The research for the Preface to Mountain measures was provided by Mrs. Cutlip.

BLACK WALNUT CAKE (Or Hickory Nut)

1 cup shortening

2 cups sugar

4 eggs, separated

3 cups sifted cake flour

¼ teaspoon salt

3 teaspoons baking powder

1 cup milk

1 teaspoon vanilla

1 cup ground black walnuts or hickory nuts

Cream shortening and sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Sift dry ingredients together. Add alternately with milk and vanilla, beating smooth after each addition. Fold in nuts, then the stiffly beaten egg whites. Pour into greased and floured 10” tube pan or bundt pan. Bake at 350 degrees for 60 minutes or until done. Remove from pan to wire rack and drizzle glaze over hot cake.

GLAZE

3 tablespoons white corn syrup

3 tablespoons margarine

Combine corn syrup and margarine in small saucepan and boil 3 minutes.

Mrs. Ancil B. Cutlip

 

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