SOUTHERN CELEBRATION PETIT FOURS

Today’s recipe is special because I have always loved petit fours.  A petit four in Southern culture is usually a small iced cake. In other cultures the term petit four, which actually means “small oven”, may refer to other types of small pastries or desserts.  What makes them unique is that the cake is typically very delicate and the icing is translucent.  Every good bridal or baby shower in the South featured wonderful petit fours and the ones from the Rich’s Department store bakery in the 60’s and 70’s were the very best (wow, I’m old)! I started making cakes in my 1968 mint green Easy Bake oven.  Man, I loved that thing—even when it burned my fingers with the light bulb surrounded by metal.  I have been trying to make these magnificent confections ever since I was old enough to read a recipe book.  That’s what we did before computers were born, kids.  Anyway,  I’ll keep trying until I get it right, but I really wanted to share my latest recipe for petit fours with you today.  I’m celebrating the blessings in my life, which you as a reader of my recipe blog, definitely are!  Thank you for taking time out of your life to read and hopefully use these recipes from my life.

PS.  My family found a mint green 1968 Easy Bake oven in its original box on Ebay and gave it to me for Christmas a few years ago. 

*Petit fours work best when made with firm but soft cake that doesn’t have much of a crumb—such as a sponge cake.  You can also use white pound cake or any white cake, but sponge is preferable.

**Making petit fours is very labor intensive and requires patience.  Allow yourself plenty of free time to have fun experimenting.  You may even want to make the cakes one day and then ice them the next day.

Sponge cake:

1 and ¾ sticks butter, softened

1 cup sugar

4 extra large eggs

1 ½  cups self-rising flour, sifted

¼ t. salt

2 teaspoons vanilla

¼ t. almond flavoring

Instructions:

*With an electric mixer, beat the butter and sugar until creamy.

*Add eggs one at a time.

*Add vanilla and almond flavorings.

*Add flour and salt in at low speed.

*Grease and line a 9X13 metal cake pan with parchment (or waxed) paper.

*Spoon batter evenly into pan.

*Bake at 350 degrees until a cake tester, when inserted into the center of the cake, comes out clean.  Also the cake will begin to pull away from the sides of the pan when it is done.

*Remove the cake from the oven and  run a knife gently around all 4 sides of the pan.  Let cake cool in the pan for 10 minutes.

*After 10 minutes, invert the cake onto a flat baking sheet.

The cake needs to completely cool before cutting it into squares or other shapes.  I even recommend covering the entire cake and placing it in the refrigerator to chill it.

*After the cake is very cool, cut into desired shapes (squares, triangles, circles, etc.) with a biscuit cutter or just with a knife. 

You may cover the shapes and place the tray in the freezer at this point and ice them tomorrow or go ahead and proceed to the icing.

Petit Four Icing: double this if you wish

4 and ½ cups confectioners sugar

¼ cup light corn syrup (Karo for you Southerners)

¼ cup water (add more later if you need to thin the icing)

1 t. vanilla

½ t. almond flavoring

2 drops of the food coloring of your choice (optional)

Instructions:

*Place the sugar, syrup and water in a heat proof bowl and place over a pan of boiling water, stirring constantly with a whisk.

*At first it will look as if the ingredients will not combine, but they will.

*You can switch to using a spoon once combined.  Add water if icing needs to be thinner. 

*Remove the icing from the heat and add the vanilla and the almond flavorings.

The icing should be very runny.

Icing the Petit Fours:

*You may place the cake shapes on a wire rack which has been placed on top of a sheet of parchment paper.  Then spoon the icing over each cake and allow it to drizzle over the sides. Use a knife to help the icing cover each surface of the cakes. 

*I seem to have better luck when I place the cake shapes directly onto a sheet of parchment paper and then spoon the icing over them.

Just experiment and see which method you like best.

*You may need to scoop up excess icing from the parchment paper and return it to the heat safe bowl placed over boiling water to return the icing to its runny state.

*This process may have to be repeated several times during the icing process since the icing will harden rather quickly.

Filling and Decorating Petit Fours:

*You may slice each cake shape in half and spread a fruit filling of your choice—then put the slices back together and proceed with the icing process (I don’t usually add a fruit filling).

*Decorate the petit fours any way you wish.  You may layer a drizzle of icing in a design on top of a base of hardened icing—or you may use fruit or sugar flowers or even edible real flowers to decorate.

SOUTHERN FRIED CHICKEN

*** Since I am a true Southern girl from Atlanta, Georgia people think that all I do is sit around and fry chicken.  Truthfully though I have spent most of my life not being able to make good fried chicken.  Through the years I have tried everything!  I’ve used regular milk and buttermilk---I’ve used egg wash---I’ve even added pancake mix to the coating like my Daddy does, but nothing good has ever resulted.  I’ve dredged the poor chicken in crackers and corn flakes.  None of it was any good.   I got to the point of giving up but usually once a year my craving for fried chicken got the best of me and I would try again---only to fail and go to bed exhausted and defeated with a kitchen coated in grease.   But folks---I decided to rise above the chicken and to be victorious!   Therefore what follows is a beautifully simple but delicious way to prepare fried chicken that you and I can be proud of!   It’s so good it will make you “wanna slap your Mama”—though I don’t recommend it!!

PS.  My ability to fry improved exponentially when I began to use cast iron.  I resisted using these heavy pans for years but then I finally gave in.  If you don’t have a cast iron dutch oven and/or skillet—please (I’m begging)--- get one.  You will thank me for it!

*Chicken ---your choice of parts

I usually go for boneless, skinless thighs, legs or breasts-cut in half----but if you use “bone-in” chicken just allow a longer time for cooking

You may also cut boneless, skinless breasts into strips or “bites”---these are great to add to salads or to serve children

*salted water

*flour

*salt

*black pepper

*canola or vegetable oil

Instructions:

*Place chicken pieces in a bowl and cover with water.  Sprinkle a generous amount (2-3 teaspoons) of salt into the water and chicken mixture and stir a bit to equally distribute salt throughout.  Cover bowl with plastic wrap and place in refrigerator until ready to fry.  Chicken can be soaked for 1 hour before cooking or up to 4 hours (or more).  If your chicken pieces are frozen, thaw them out in the microwave on defrost and then place in water to soak.

*Place 2-3 cups of flour in a mixing bowl with desired amount of salt and pepper.

* As you remove each piece of chicken from the water(do not pat dry)—coat each side in the flour mixture—the water left on each piece will allow the flour to stick. Carefully place on a plate or baking sheet.

*In a cast iron dutch oven, pour enough oil in to allow chicken pieces to be half covered.  The depth of the pot prevents dangerous splatters and the weight of the cast iron allows for even heat distribution.  If you don’t have cast iron—use your heaviest and deepest skillet or pot (but get a cast iron dutch oven if at all possible).

*When the oil is hot, carefully place several pieces of chicken into the oil with stainless steel tongs.  You can test the oil by sprinkling a bit of flour into the oil.  If it bubbles, it is hot enough.  If your oil is too hot, it will smoke.  Immediately turn off the heat, put a lid that fits the pot on top  and carefully remove the pot to a burner that is off.

*Don’t overcrowd the pan with too many pieces of chicken.  The pieces should be close but not touching.

*Cook the chicken pieces- turn once to brown the other side.  I wish I could tell you with authority how long it will take the chicken to cook but it depends on how thick the pieces are.  When you suspect that the chicken is done, just take one piece out and place on a plate or a baking sheet that is layered with paper towels.  With a fork and a knife, remove a small bite of meat from the thickest part of the piece (or closest to the bone if using “bone-in” chicken) and taste it.   If it’s pink or the juices are not clear, return to cook a bit longer.

*If it is done---remove all pieces onto the paper towel lined baking sheet and add more chicken to fry in the oil.

*After the chicken pieces have drained on the paper towels, remove the paper towels and you may place the baking sheet into a warm oven (preheat it and then turn it off) in order to keep the chicken warm until all the chicken is fried.

A NOTE ABOUT KITCHEN SAFETY:

If you are frying---never leave the pan/pot unattended.

Children should not be near the frying pan.

Do  not wear loose fitting clothing---but please wear something!

Move flammable items away from frying pan (for me, this means less hairspray).

If you have a grease fire or even if you think your pan is too hot—turn the heat source off.

Then put on an oven mitt and carefully slide a lid that fits over top of your frying pan or pot.  Leave the lid on until vessel cools down.

Small fires can be smothered with baking soda.

Every kitchen should be equipped with a working fire extinguisher—though this is dangerous to use across a frying pan since it could spread the grease and the fire outward.

A note about cross-contamination:  The transfer of harmful bacteria from one food to another food—by way of improperly washed or unwashed cutting boards, countertops, kitchen utensils or hands.

*Basically use separate cutting boards for raw meat and for fresh produce (that will not be cooked) or ready to eat foods.  Also use separate knives and wash hands with hot water and soap after handling raw meat.

*Wash cutting boards,  countertops, dishes, utensils, hands, etc. that have come into contact with raw meat before moving on to the next task or food item.

*Sanitize cutting boards used for raw meat with soap and hot water, a  solution of 1 Tablespoon of bleach to one gallon of water  (Clorox-Clean up spray is also good and then rinse with water), and then run through the dishwasher.

*Replace cutting boards with signs of wear (deep grooves).  I don’t use wooden cutting board although I think they are beautiful for decoration.

Finally:

I don’t want you to be afraid to fry—but I do want you to be careful.

Actually the more you practice frying, the more comfortable you will be at recognizing the potential for dangerous conditions.

Let me know how this recipe works for you.  I suspect I will have some honorary “Southern girls and guys” really soon!

SOUTHERN WEDDING COOKIES

Every culture seems to have their own version of these delightful confections.  I have heard them called Mexican Wedding Cookies and Snowballs!  Whatever you call them, I hope you enjoy making them and enjoying them with your family.

Ingredients:

¾ cup margarine or butter, softened

½ cup brown sugar

1 T. Ice water

1 t. Vanilla

2 cups flour

1 cup pecans (very finely chopped)

Powdered sugar

Instructions:

*Heat oven to 350 degrees.

*Cream margarine and sugar.

* Add water and vanilla.

* Sprinkle 2 Tbs. Flour over nuts.  Add rest of flour to creamed mixture.

* Stir in nuts.  Mix lightly.

* Shape into balls. 

*Bake on greased cookie sheet 20-30 minutes or until slightly brown. 

*While warm, roll in powdered sugar. 

*Store in an airtight container.

BAKED CHEESE GRITS

I love grits!  I’ve been eating them now for 51 years.  I can’t find them here in Canada so I have to rely on the kindness of family to send them to me or I have to bring them home from visits to Georgia in my suitcase.  I know it’s time to visit Georgia when my grits storehouse is running low.    I think the best recipe for Baked Cheese Grits can be found right on the back of the Aunt Jemima Quick Grits box, but following is my recipe for “fancy cheese grits” when company comes over.

4 and 1/3 cups water

½ t. salt

1 and ¼ cups quick cooking grits, uncooked

¼ cup butter

1 and  ½ cups shredded cheddar cheese

½ cup shredded cheddar cheese (for topping)

½ t. black pepper

3 eggs, beaten

1 and ¼ cups shredded swiss cheese

Instructions:

*Bring water and ½ teaspoon salt to a boil in a saucepan.

*Gradually stir in grits; return to a boil. Cover, reduce heat and simmer, stirring occasionally for 5 minutes or until done.

*Stir in butter, 1 and ½ cups cheddar cheese and pepper.

*Set mixture aside and let cool for 15 minutes.

*Stir in beaten eggs. Temper the eggs by adding a large spoonful of warm grits to the beaten eggs and then adding the entire egg mixture to the hot grits.  This brings the temperature of the eggs closer to that of the hot grits.  Otherwise adding the cold eggs to the hot grits will cause the eggs to scramble as they enter the mixture.

*Pour half of the grits into 9x11 pyrex baking dish that has been sprayed with PAM

*Sprinkle swiss cheese over the top of the grits.

*Pour remaining half of grits over the swiss cheese

*Sprinkle  ½ cup of cheddar cheese (for topping) over the top surface of grits.

*Bake at 350 degrees for 45 minutes to 1 hour or until set.

*Cover top of grits with aluminum foil during the cooking process if top becomes too brown.