Below are the the monthly recipes featured in “Pink Magazine”

 

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2023 Recipes

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January Recipes

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Going with Your Gut in the New Year!

Start Your Year Off Right with Revival Recipes for the Gut

January 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen

After all the festive foods and decadent indulgences of the holidays, January is a natural time to embark on a plan for healthy eating. If your New Year’s resolutions include eating healthier, there are more ways than you think to enjoy some of your favorite foods and some really delicious and easy recipes that are not only good for gut health, but can also improve your overall health, too.

If you’re ready to detox from the holidays, one of the best places to start is by incorporating foods and recipes to improve your gut health. Since diet and gut health are very closely linked, there are several things experts point out that can help improve both gut and overall health, including avoiding processed foods, high fat foods and foods high in refined sugars. (These can contribute to promoting the growth of bacteria.) In addition, ex-perts point to foods that actively promote the growth of beneficial bacteria. These include high fiber foods, such as legumes, whole grains, vegetables, nuts and fruits, fermented foods (including kimchi, sauerkraut, yogurt and kefir) and collagen-boosting foods, such as bone broth and salmon skin. You can also boost your body’s collagen production by eating citrus fruits, broccoli, meat, eggs and nuts.

As we start the new year, here are some of my favorite recipes that can make clean eating and reviving your gut easier and more delicious than you thought. From the simplicity of bringing together the perfect mix of gut-friendly vegetables, legumes and spices in my “Veggie Detox Soup”, to a “Soothing Salad” that is as healthy and “gut-soothing” as it is delicious, to a warm and comforting Vegetarian Chili bursting with flavor and gut-friendly health benefits. These recipes can be the perfect addition to your January menus, as well as enjoyed all year long. And, of course, dessert can still be part of clean eating meal, and my homemade ice cream, which brings together the fresh tastes of fiber-rich fruit (in this case, peaches) and maple syrup, is the perfect way to top off a gut-friendly meal!

Here's to a happy and healthy 2023—and a year ahead filled with clean and delicious eating!

 


 


Veggie Detox Soup

Serves 4  |  Pictured above

1 Tbsp Extra-virgin olive oil
11/2 tsps Dried Thyme or Rosemary
1 Yellow onion, chopped
1 cup Dry green or brown lentils
3 Carrots, chopped
2 tsps Fine Himalayan salt, divided
3 Celery stalks, chopped
1 cup fresh Cilantro, chopped
5 Garlic cloves, minced
2 Tbsps Lemon juice, freshly squeezed
2 inches fresh Ginger, minced
6 cups Water
11/2 tsps ground Turmeric
Fresh ground black pepper, to taste

In a large pot heat the olive oil over medium-high heat. Add in the onion, carrots and celery, and stir until softened, about 5 minutes. Add the garlic, ginger, turmeric and thyme, and stir until fra-grant, about 1 minute more. Immediately add in the water, so the garlic won't start to burn. Add in the lentils, 1 tsp of salt and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.

Once the lentils are tender, add in the remaining tsp of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste and serve warm.

 


 

Soothing Salad
Serves 2Cottage 0123 Salad

For the dressing:
1/2 cup Extra-virgin olive oil
2-inches Fresh Ginger
3/4 cup Lemon juice, freshly squeezed
1 Garlic clove
2 Tbsps raw Honey
Fresh Turmeric (½ inch knob)

For the salad:

1 large Carrot, shredded
4 cups Cabbage, green and red, shredded
2 Tbsps Raisins
1 cup Fresh flat-leaf parsley, roughly chopped
1/2 Avocado, sliced

Prepare the dressing by combining all of the ingredients in a blender and blending until smooth. Add more ginger to taste, if desired, and set aside. Toss all the salad ingredients together in a large bowl, except the avocado, and slowly add the dressing until satisfied. Let it rest for about 10 minutes. Top the salad with the sliced avocado. Leftover dressing will last about a week in the refrigerator.

 


 

Vegetarian Chili
Serves 6Cottage 0123 VegetarianChili

1 Tbsp Extra-virgin olive oil
1 Yellow onion, chopped
2 Celery ribs, chopped
1 Red bell pepper, seeded and chopped
4 Garlic cloves, minced
1 Tbsp Chili powder
2 tsps ground Cumin
1 tsp dried Oregano
1 tsp Smoked paprika
2 tsps Fine sea salt, plus more to taste
1 Bay leaf
3 cans (15 oz) Dark red kidney beans
1 cup Water
1 can (28 oz) Diced tomatoes, with juice
1/4 C. fresh Cilantro, chopped
Juice from 1 fresh Lime
2 Tbsps Maple syrup
Sour Cream (optional)
1 large sweet potato, peeled and cut into 1/2-inch pieces

Heat the olive oil in a large pot over medium-high heat. Add the onion, celery and bell pepper. Stir until softened. Add in the garlic and spices; stir until fragrant, about 1 minute. Add the sweet potato to the pot, along with 2 teaspoons of salt, beans, diced tomatoes, bay leaf and 1 cup of water. Stir well. Raise the heat to high and bring the liquid to a boil. When the liquid is boiling, lower the heat and cover the pot. Let the chili cook until the sweet potatoes are tender, about 20 minutes. Remove the lid and let the chili continue to cook uncovered for 10 minutes until the chili is thick. Stir often. When the chili is done cooking, remove the whole bay leaf, then add more salt to taste. Add the cilantro, fresh lime juice and maple syrup. Serve with garnish of sour cream, if desired.

 


     

Cottage 0123 PeachIceCream

 

Super Quick
Peach Ice Cream

16 oz frozen Peaches
1/2 cup Coconut milk
1/4 cup Maple syrup
1 Tbsp fresh Lemon juice

In a large food processor fitted with an "S" blade, add the frozen peaches, coconut milk, and maple syrup. Process until smooth and creamy. Add the lemon juice, pulse a few more times, scrape the sides, and enjoy!

 

 

 

 


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February Recipes

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March Recipes

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April Recipes

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May Recipes

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June Recipes

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July Recipes

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August Recipes

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September Recipes

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October Recipes

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November Recipes

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December Recipes

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2022 Recipes

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January Recipes

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January 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

Including freshly picked, local produce in your favorite dishes is easy during the spring and summer months. But it’s actually just as easy to enjoy the delicious tastes, and health benefits, of some of the most flavorful fresh fruits and vegetables during the winter months, as well. The key? Knowing what’s in season, what to buy (and when)—and how to best use the many winter vegetables out there just ripe for the picking.

There are many options for fresh winter vegetables here in the Lowcountry, with each one boasting distinctive earthy flavors and packing in vitamins and minerals. Whether roasting them, braising them, sautéing them or making them the star of a soufflé or salad, here are just a few of our favorite winter veggies:

Kale: Although it can be found year-round, kale (part of the cabbage family) thrives in cold weather. One of the healthiest vegetables, cold-hardy kale is exceptionally nutrient dense—packed with vitamins, minerals, fiber and antioxidants.

Brussels Sprouts: This mild-tasting cold-weather favorite holds up well in freezing temperatures – making it a great addition to many popular winter dishes (or by itself as a favorite side dish.) Brussels sprouts are an excellent source vitamins A, B, C and K, as well as the minerals manganese and potassium—in addition to being a great source of fiber.

Carrots and Broccoli. While both of these can be enjoyed year-round, colder temperatures make these nutrient-dense vegetables even more flavorful—and are the perfect addition to winter stews and other cold-weather recipes.

The following recipes are some of our favorite ways to incorporate winter veggies in a delicious, and healthy, appetizer, soup, salad, side dish and main course. So bring on winter … and bring healthy, fresh-picked seasonal vegetables to your favorite meals all year long!


Winter Green Soup
Serves 4 to 6 | Pictured above, bottom right

3 Tbsps Extra-virgin olive oil
1 medium Onion, finely chopped
2 cloves fresh Garlic, finely chopped
2 tsps Sea salt, or to taste
2 tsps Thyme, dried or fresh
4 tsps Basil, dried or fresh
5 1/2 cups Vegetable stock
Black pepper, to taste
Cayenne, small pinch
2 cups fresh Broccoli florets, roughly chopped
3 cups fresh Cauliflower florets, roughly chopped
1 small bunch Flat parsley, roughly chopped
2 cups fresh Kale; trimmed and chopped, spine removed
2 cups fresh Brussels sprouts, ends trimmed, yellow leaves removed, sliced small
Dollop of sour cream and/or chopped cashews, for garnish (optional)

Heat olive oil in a 4-quart or larger saucepan or stock pot set at medium heat. Add onions and garlic and cook for 1 minute, stirring occasionally. Stir in kale, salt, thyme and basil; cook for 4-7 minutes, until kale softens. Add Brussels sprouts, broccoli and cauliflower. Let cook and sizzle for about a minute, adding more olive oil, if needed. Add vegetable stock, until all vegetables are almost completely covered. Set temperature to a higher heat to bring to a boil, then lower the heat to medium and cover pan. Continue to cook and stir, maintaining a simmer, until vegetables are tender, around 15-20 minutes. Remove pan from heat, toss in parsley and keep covered about 5 more minutes. Emulsify the soup, blending well, with an immersion blender or food processor. If using immersion blender, be careful, the soup will be hot. If using food processor, transfer 2-4 cups at a time and blend until smooth. Transfer the soup back to pan, taste and season with salt and pepper. Serve.


Pasta with Leeks, Bacon and Shallots
Serves 4 | Pictured above, top right

Kosher Salt
2 Shallots, sliced thin
12 oz Rigatoni or Penne pasta
Olive Oil
2 cloves Garlic, chopped
4 slices Bacon, cut into small pieces
Black pepper, to taste
Red Pepper, a pinch
Parsley, chopped, for garnish
Nutmeg, a pinch
1 bunch Leeks, halved lengthwise, then thinly sliced and rinsed
¾ cup Heavy cream
1/3 cup Parmesan cheese, grated, plus more for garnish

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water; drain and add a bit of olive oil and toss; set aside. In a large pan over medium heat, cook bacon pieces until crisp, about 8-10 minutes. Remove bacon with a slotted spoon, leaving about 1 tablespoon in the pan. Place bacon on paper towel to drain. Add garlic, shallots and leeks to pan and sauté, adding salt and pepper. Stir occasionally until leeks are soft, about 3-5 minutes. Add heavy cream and cook until thick, about 2-3 minutes, adding Parmesan and nutmeg, stir. Add pasta, bacon and pepper to taste. If a thinner sauce is desired, add a little bit of the reserved pasta water to thin. Garnish with Parmesan and chopped parsley, serve.


Roasted Brussels Sprouts with Butternut Squash,
Cranberries
& Toasted Pecans
Pictured above left

1 lb. Butternut squash, peeled and cut into ¾-inch chunks
1 lb. Brussels sprouts, stems trimmed and sliced lengthwise in half
½ cup Extra-virgin olive oil
1 tsp Kosher salt
Black pepper, to taste
¼ cup Maple syrup
3 Tbsps Balsamic vinegar
2 tsps Ground cinnamon
½ cup Craisins, plus more for garnish
½ cup Pecan pieces, plus more for garnish

Preheat the oven to 450°F. Place butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle with olive oil, add salt and pepper, and toss well to coat. (Placing the Brussel sprouts cut-side down allows for a more even caramelization.) Roast 20-30 minutes, tossing gently 1 or 2 times during roasting time to ensure even caramelization. While the vegetables are cooking, in a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. During the last five minutes of cooking, sprinkle Craisins and pecans on top of vegetables, so they all cook together. When done, remove from oven and allow to cool, about 5-10 minutes. Gently place roasted vegetables in a large serving bowl. Drizzle with maple/balsamic dressing and toss until veggies are lightly dressed. Sprinkle more cranberries and pecans on top. Serve warm or cold.


Italian Jerusalem Artichokes
Serves 4

4 large, Jerusalem artichokes
1 Lemon, halved
1¾ cups Dried bread crumbs
½ cup Pecorino Romano cheese, grated
½ cup Parmesan, grated
1/3 cup Italian flat-leaf parsley, chopped
2 tsp Kosher salt
2 tsp Black pepper
8 cloves Garlic, finely chopped
4 Tbsp Extra-virgin olive oil

Cut off artichoke stems, creating flat bottom. Cut top thirds off artichokes. Pull off tough outermost leaves. Trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside. Heat oven to 425°F. In a large bowl, combine bread crumbs, both cheeses, parsley, salt, pepper and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over artichoke and work it in between leaves. Transfer stuffed artichoke to a baking dish and drizzle with 1 Tbsp oil. Pour in boiling water to a depth of 1". Cover the artichokes with foil. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes. If desired, drizzle more olive oil after baked.


Popular Winter Vegetables (* are the top ten healthiest!)
Broccoli*
Kale*
Escarole*
Cabbage*
Beets*
Carrots*
Fennel*
Cauliflower*
Endive
Celeriac
Parsnips
Radicchio
Chicory
Frisée lettuce
Kohlrabi
Leeks
Shallots
Rutabaga
Turnips
Radishes
Garlic
Brussels sprouts*
Winter squash – acorn, butternut, spaghetti, kabocha, etc.
Jerusalem artichokes


Wintertime Beet Salad
with Goat Cheese, Avocado, Walnut and Apple

Servings: 4-6

4 oz Goat cheese
2 Tbsps Extra-virgin olive oil
2 Avocados, cut into slices
1/2 cup Walnuts, coarsely chopped
Sesame seeds, for garnish
2 Fuji Apples, diced into cubes, peeled if desired
1 bunch med. Beets (red, golden or both) about 3-4

Local Honey Dijon Dressing:

2 Tbsps local Honey
2 Tbsps Dijon mustard
1/2 tsp Salt
3 Tbsps Red wine vinegar
1/4 tsp Black pepper
6 Tbsps Vegetable oil or grapeseed oil

Preheat oven to 425°F. Wipe beets clean, trim stems to one-inch. Place on a large piece of foil, drizzle with olive oil, then wrap foil around them to form a tight packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands (or a paring knife) to peel skin, then cut into ½-inch cubes. Set aside. Prepare avocado slices and apple cubes; set aside. In a small bowl, whisk together constantly honey, Dijon mustard, red wine vinegar, salt and pepper, slowly add oil in a steady stream. Taste and adjust seasoning if necessary. Place greens in a large bowl, drizzle on dressing and toss to combine. Divide greens onto plates, adding beets, goat cheese, avocado, walnuts and apples. Sprinkle sesame seeds on top. Serve immediately.


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February Recipes

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The Month, and Foods, of Love

Cooking from the Heart for a Dinner to Love This Valentine’s Day

 

Love and food have always been closely linked – and for many people, there is nothing more romantic than delicious food.  Often considered a symbol of love, food is such a big part of our everyday lives – and our romantic relationships.  Perhaps nowhere is that link between food and love seen more than during February and the love-filled holiday of Valentine’s Day – known for its signature heart-shaped boxes of chocolates, decadent desserts – and, of course, special dinners to mark the special occasion.

Whether you are cooking a romantic candlelight dinner for two for your sweetheart or spending a cozy evening in the kitchen cooking together -- or simply want to prepare and enjoy a special meal for yourself – there are so many ways to bring the love to your Valentine’s Day meal.  And with Italy known to be a place of love and romance, as well as known for its amazing food, an Italian-inspired dinner is the perfect choice for what is sure to be a perfect night.  Italian food is known for its flavorful dishes, fresh ingredients and cooking techniques developed across the Italian Peninsula – and is considered to be one of the most romantic cuisines in the world.

With some simple recipes – and a lot of love – you can bring the tastes and romance of Italy to your own kitchen this Valentine’s Day.  I’ve created my “Tuscan Valentine’s Dinner” as a way for you to prepare some traditional classic favorites this Valentine’s Day – with some special touches in honor of the special occasion of this much-loved holiday.  From a main course of Tuscan Porterhouse served with Grilled Italian Street Corn and Creamed Spinach, to starting the night off with a Gorgonzola Tomato Basil Salad bursting with fresh flavors, there’s so much to love.  And love will truly be in the air from the moment you start cooking until your very last bite of what will truly be a Valentine’s Day dessert to remember: a decadent, elegant – and easy to make - Chocolate Pots de Crème.

Food is a love language .. and there’s no better month than February, and Valentine’s Day, to speak the language.  So set the mood, get your culinary skills ready – and let the love shine through on Valentine’s Day … and all year long.

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March Recipes

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WELCOME SPRING EQUINOX!

 

 

Ah, finally the much-awaited arrival of spring is here! With longer days, warmer nights and the promise of summer just a short time away, spring brings a bounty of fresh seasonal produce perfect for delicious, flavorful spring dishes. Whether you’re getting ready to celebrate one of spring’s many holidays or events with a big dinner party for family and friends, or just looking to welcome in the warmer weather with some cozy al fresco dining in your own backyard, there are numerous ways to take advantage of the freshness of spring, the season filled with new possibilities.

We all have our own ways of marking the arrival of spring. For some, it may be noticing the first vibrant colors of budding flowers, or relishing in the morning symphonies of backyard birds. For food-lovers, or anyone eager to move from traditional winter dishes to the often lighter, veggie-centered dishes, spring is often marked by the abundance of ripe produce bursting at farmers’ markets throughout the region.

While some items can be found year-round at grocery stores, cooking and eating in-season springtime produce allows you to enjoy fruits and veggies at their peak textures and flavors, making them the centerpiece of dishes sure to put a spring in your step.

And, there’s so many to choose from! Some of my favorites to use in my spring menus include asparagus, peas and avocados. The recipes below are a great way for you to incorporate these veggies at home for a sensational springtime meal. Other great spring vegetables to take advantage of this season include cabbage, chard, mushrooms, radishes, rhubarb (who doesn’t love a freshly baked rhubarb pie?) strawberries, turnips, artichokes, arugula and fava beans, along with a host of other favorites making their way into markets in the coming days, weeks and months of spring.

Here’s to welcoming the wonders—and wonderful produce—of spring. Let’s all enjoy some mouthwatering recipes of the season and savor all that spring brings.



Chilled Avocado Soup

Serves 4Cottage0322 2

2 cloves Garlic, minced
½ Sweet onion, minced
1 Tbsp fresh Lime juice
2 cups Chicken or vegetable broth, divided
¼ cup Cilantro leaves
2 large Avocados, pitted, peeled, cut into cubes
Salt and pepper, to taste
½ cup Heavy cream
Sour cream, for topping

Add garlic, onions and ¼ cup of broth to a soup pot and bring to medium-high heat. Cook until garlic is lightly browned and onions are translucent. Add in remaining broth, avocados, lime juice and cilantro. Bring to a simmer and cook 5-10 minutes, until all the flavors come together. Season with salt and pepper, to taste. Pour mixtures into blender. Blend until smooth. Add in cream and blend slowly, just until cream is incorporated. Place in refrigerator until chilled. Garnish with cilantro and a swirl of sour cream.


Fried Rice with Spring Veggies and Egg
Serves 4

4 Tbsps Vegetable oil
2 bunches Scallions, white and green parts separated
1 small Shallot, thinly sliced
1 Serrano chili pepper, thinly sliced
1 large Egg, beaten
1 1-inch piece Ginger, peeled & grated
3 cups Rice, cooked
1 bunch Asparagus, sliced into 1-inch pieces on a diagonal
1 Tbsp Soy sauce, or tamari
1 cup shelled Fresh peas (or frozen peas, thawed)
1 Tbsp Honey
1 Tbsp Sesame oil
Cilantro to taste, as garnish Large eggs, fried, enough for servings

Make the rice according to package directions and set aside. Slice scallions into 1” pieces. Heat the oil in a large nonstick skillet over medium-high. Cook white scallions, shallot, Serrano and ginger, stirring occasionally until fragrant and just softened—about 2 minutes. Add beaten egg and stir to break up; cook until the egg is cooked through. Add rice; toss everything together, then let cook without disturbing until rice begins to crisp up—about 1 minute. Add asparagus and peas and cook until vegetables are softened—about 4 minutes. Add soy sauce, honey and sesame oil and toss to coat. Divide fried rice among plates. Top each with a fried egg and garnish with cilantro and green scallions.

 



Lemon Parmesan Sweet Peas
Serves 4Cottage0322 3

1 Tbsp fresh Lemon zest
1 lb Green peas (fresh, or frozen & thawed)
Juice from 1 large Lemon
2 Tbsps Olive oil
Kosher salt
1/2 cup Parmesan cheese, grated
Ground black pepper Parsley, chopped

In a small bowl, zest the lemon and set aside. Heat olive oil in a medium saucepan over medium-high heat. Add peas to the saucepan and sauté until the peas are cooked through. Add the lemon zest, lemon juice, Parmesan cheese, salt and pepper (to taste) to the saucepan. Stir until the cheese has melted and all the ingredients are incorporated. Transfer peas to a serving dish, garnish with more parmesan cheese and fresh chopped parsley. Serve immediately.



Thai Cucumber Salad
Serves 4

1 cucumber, sliced thin
½ tsp Kosher salt
½ Red onion, sliced thin
1 Thai chili, sliced thin
2 Tbsp Cilantro, chopped
2 Tbsp Roasted peanuts, roughly chopped

For the Dressing:

1 Tbsp Apple cider vinegar
2 Tbsp Sugar
2 Tbsp Water
4 Tbsp Thai Sweet Red Chili sauce

Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. Chop the onion, chili, peanuts and cilantro, and set aside in separate bowls. For the dressing, combine all ingredients in a small sauce pan over low heat. Allow to cook until thickened, about 6-10 minutes. Let cool. Completely Drain the salt water from the cucumbers. Toss the cucumbers, onions and dressing together. Top with the peanuts and cilantro. Serve immediately.

April Recipes

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April is a month of many things,

Especially Black Women's History Month!

For April 2022, we offer an ode to Edna Lewis!

 

 

 

April is a month of many things – including International Black Women’s History Month. In honor of this important month, we are paying tribute to admired chef and cookbook author Edna Lewis – a woman with a remarkable life story who has been referred to as the South’s answer to Julia Child and widely regarded as the person who put Southern cooking on the map in the 20th century.

Known as the “Grande Dame of Southern Cooking” and for teaching the American public to appreciate Southern meals in a new way, Edna Lewis was among the first African American women from the South to pen a cookbook that did not hide the author’s true name, gender or race, according to the National Women’s History Museum. She spent more than 75 years in the culinary world, where she was hailed as an esteemed chef in many popular restaurants. In addition, she published three highly acclaimed cookbooks and won multiple James Beard awards. The granddaughter of an emancipated slave, Edna rose to prominence cooking for celebrities, including Marlon Brando, Marlene Dietrich, Tennessee Williams, Greta Garbo, Howard Hughes, Salvador Dali, Eleanor Roosevelt and Truman Capote. She has also been immortalized by the United States Postal Service on a Forever stamp.

Edna died at 89 years old in 2006, but her legacy lives on with her lasting influence seen in younger chefs who have embraced Southern cooking. Her cookbooks remain extremely popular and are considered an essential part of any culinary library. In fact, a first edition of one of her most famous cookbooks, “In Pursuit of Flavor,” is featured in the Smithsonian Institute’s National Museum of African-American History and Culture.

In honor of International Black Women’s History Month, and in tribute to the Grande Dame of Southern cooking, here are just some of our favorite Edna Lewis recipes (including Edna Lewis’ Famous Coconut Lane Cake, featured at The Cottage Café in Bluffton this month). I think it will become a fast favorite for you and your family, as well.


Edna Lewis’ Oven-Braised Southwest Chicken
Serves 4 | Pictured above

1 (21/2 - 3 lb) Chicken
2 (16 oz) cans Hominy, yellow is preferred to white
1 medium Onion, finely diced
1 medium Red or green Bell Pepper, seeded and finely diced
1 tsp ground Cumin
1 small Carrot, peeled and finely diced
1 tsp Oregano
3 to 4 Jalapeno peppers, seeded and diced
1 Bay leaf
½ tsp Black pepper, freshly ground
⅓ cup Dry vermouth
¼ cup Cilantro, finely chopped
Salt to taste
2 Tbsp Heavy cream
6 Shiitake or domestic mushrooms, stems removed, caps diced

Preheat oven to 325°F. Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame (heat) and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top. Layer the onion, bell pepper, carrot, mushrooms and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake 45 to 50 minutes, or until cooked through.

When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.

 

 

 


Edna Lewis' Collard Greens
Serves 4

5 cloves Garlic, minced Cottage0422 2
1 lb collard greens, thick stems removed
Salt
1 Tbsp Olive oil or bacon fat

Wash leaves and drain, but don’t dry. Stack a few leaves, with a large one on the bottom, and roll them into a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.

In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards and cook, tossing thoroughly, until they’re all dark green, tender with a little bit of crunch. Add salt to taste.

 


Edna Lewis' Deviled Eggs
Serves 4

Fine Sea salt, to taste Cottage0422 3
½ cup Mayonnaise
1 Tbsp Heavy cream
2 tsp Chives or scallions, chopped
1 tsp Sugar
1 Tbsp White vinegar
1 dozen large Eggs, boiled, peeled & cut in half

Put the eggs in a large saucepan filled with water to cover by 2 inches. Add 1 tablespoon of salt and bring to a rolling boil over high heat. Immediately remove the pan from the heat, cover and let stand for 10 minutes. Pour off the hot water and fill the saucepan with cold water. Gently crack the eggs in the water to loosen the shells. Shell the eggs. Cut a very thin slice from the bottom of each egg so the eggs will stand up. Slice off the top third of each egg and scoop the yolks into a coarse strainer; reserve the whites. Press the egg yolks through a strainer into a bowl. Blend in the mayonnaise, cream, sugar and vinegar. Season with salt.
Using a teaspoon or a pastry bag fitted with a star tip, generously fill the egg whites. Arrange the eggs on a plate, sprinkle with the chives or scallions and serve. The stuffed eggs can be refrigerated for up to 4 hours. Sprinkle with herbs just before serving.


Edna Lewis' Famous Coconut Cake
Serves 4-8

For the Cake:Cottage0422 4
2 cups Sugar
1/4 tsp Salt
1 Tbsp Baking powder
1 tsp Vanilla extract
1 cup Milk, room temperature
3 1/2 cups Cake flour, plus extra for pans
8 large Egg whites, room temperature
2 sticks Butter, room temperature, plus extra for pans

For the Frosting:

12 Large Egg yolks
1 1/2 sticks Unsalted Butter, melted
1 1/2 cups Sugar 11/2 cups Pecans, finely chopped
1 1/2 tsps Vanilla extract
1 1/2 cups Raisins, finely chopped
1/2 cup Bourbon
1 1/2 cups Unsweetened Coconut flakes

To make cake:
Preheat oven to 325°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. In a small bowl, sift together flour, baking powder and salt; set aside. In another small bowl, mix together milk and vanilla; set aside. In the bowl of an electric mixer on medium speed, cream butter and sugar until light and fluffy. Reduce speed and add the flour and milk mixtures in 2 or 3 batches, beginning and ending with flour.

In a separate bowl, beat egg whites until soft peaks form. Stir 1/3 of egg whites into batter. Fold in remaining egg whites until just incorporated. Pour batter into the prepared pans and bake until cakes are springy and edges slightly pull away from sides of pans—20 to 25 minutes. Remove from oven and let cool on wire racks 10 minutes. Loosen sides with a knife and invert cakes onto racks; remove parchment paper and cool completely before frosting.

To make frosting: In a medium saucepan over medium heat, whisk egg yolks and sugar together until sugar dissolves. Add melted butter, stirring constantly until thick enough to coat the back of a spoon—1 to 3 minutes. (Do not let mixture simmer or boil!) Add pecans, raisins and coconut; cook 1 minute. Remove from heat and add vanilla and bourbon; cool to room temperature before using. Spread 3/4 cup frosting between each layer of cake; use the rest for the sides and top.

 

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May Recipes

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May 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

Are you ready to discover the wide variety of tastes and health benefits of mouthwatering fresh tuna? May 2nd is World Tuna Day, which is an official United Nations observance that was instituted in 2016 to raise awareness of the importance of sustainably managed tuna stocks.

So, happy World Tuna Day! There’s no better time to think about creative ways to incorporate the light, fresh taste of tuna into your springtime menus.

Tuna, a saltwater fish, is known for being an excellent source of lean protein. In addition, it is loaded with omega-3 fatty acids, which can help lower the risk of heart disease. Tuna is also a reliable source of vitamin B-12, which can help prevent the development of anemia, and vitamin D, which is important for bone health and strengthening the immune system. This lean fish also touts iron, vitamin B6, potassium, selenium and iodine in its health treasure chest. The omega-3 fatty acids and vitamins/minerals in tuna have also been associated with a positive effect on eye health and a reduced risk of cancer. And, when it comes to both eating healthy and losing weight, since tuna is a lean meat that is high in protein and low in calories, it’s known for helping to keep you full—and satisfied—longer.

There are so many innovative, healthy and delicious ways to prepare tuna – whether you buy canned tuna or purchase fresh (or frozen) tuna steaks at your favorite fish market. One of the most versatile foods around, tuna can be marinated and grilled, broiled, baked, added to a fresh salad—and used in place of beef to turn family favorites, such as burgers and meatballs, into healthier, yet equally delicious, dinner alternatives. Tuna can also be enjoyed raw in sushi, sashimi and poke bowls, as well as in one of my favorite appetizer recipes— Tuna
Carpaccio. It tastes as spectacular as it looks on the plate, and of course, we have the recipe for you below!

So now you’re ready to tune in to one of the healthiest, lightest, freshest and tastiest fish around and enjoy some of my favorite tuna recipes. It’s a great way to kick off lighter eating this spring and a great way to eat healthy all year long.


 

Tuna Carpaccio Appetizer
Serves 2 | Pictured above

1 Scallion, chopped
6- or 7-ozs Yellowfin tuna, sliced thin
Coarse sea salt
1 small Grapefruit, cut into sections (no ribs or pith)
2 Tbsps Olive oil
1 thumb-sized piece Fresh Ginger, peeled and grated
Balsamic Glaze Fresh ground black pepper
Sesame Seeds

Using a sharp knife, very thinly slice the tuna across the widest part. Arrange the slices evenly to fill the center of 2 salad plates. Cover each plate with plastic wrap pressed lightly against the tuna. Keep chilled. Toss the grapefruit sections with a bit of its juice. Sprinkle with a pinch of salt and keep refrigerated. Grate the ginger. Place in a bowl.

When ready to serve, uncover the plates. Lightly sprinkle the tuna with the grated ginger. Place the grapefruit in the center of each plate on top of the tuna. Add the chopped scallions. Drizzle with olive oil. Sprinkle with sea salt and pepper. Lightly drizzle balsamic glaze over the plate and sprinkle with sesame seeds. Serve immediately.

 


 

SOUTHERN TUNA SALAD “SALAD”
Serves 2

1 hardboiled Egg, diced
1 (5-oz) can Albacore tuna in water, drained
¼ cup Duke's mayonnaise
3 Tbsps Sweet pickle relish, drained
½ tsp Lemon juice
½ tsp Creole seasoning
Mixed greens Freshly ground black pepper to taste
Crackers or toast points

Flake the tuna into a small mixing bowl. Stir in the egg, relish,
mayonnaise, lemon juice, Creole seasoning and pepper. Taste and adjust
seasoning, if needed. Place mixed greens in a bowl, add tuna salad and
toss gently. Best served with crackers or toast points.


 

Mango Mojito Tuna
Skewers

Makes 12-15 skewers

2 Tbsps Olive oil 2 tsps Kosher salt
1 Tbsp Smoked paprika
2 Tbsps Jamaican jerk seasoning
¼ tsp Cinnamon
1/3 cup Vanilla or plain Greek yogurt
½ tsp Granulated garlic
1 large ripe chopped Mango, core removed
1/4 cup Honey
¼ tsp Cayenne pepper, if desired
1 Lime, zested and juiced
1 large handful Mint, chopped, plus extra for garnish
2 (6-oz) Tuna steaks, cut into cubes (buy high quality tuna)

Combine salt, Jamaican jerk seasoning, paprika, garlic and cinnamon in a small bowl. Cut tuna steaks in 1” to 2” square pieces, then generously season each tuna piece with the mixture, pressing to adhere. You can also gently roll the tuna in the spice mix. Let the tuna pieces sit until close to room temperature. Add the olive oil to a pan over medium/medium-high heat. When the oil is hot, sear tuna pieces about 20 to 30 seconds on each side, for rare. Transfer to a plate and stick a 6” skewer or long toothpick through the top of each square. Let rest while you make the sauce.

Combine the mango, yogurt, honey, cayenne (if using) lime zest and juice, mint and salt together in a blender. Blend at high speed until mojito sauce is smooth. Line the skewers on a platter, leaving space in the middle for a small bowl. Pour half of the sauce into the small bowl for dipping, then drizzle the skewers with the remaining sauce. Refrigerate until ready to serve. If you have left over mint, sprinkle it on top of the skewers for extra flavor!

 


 

Tangerine Berry Sorbet
Serves 2 – 41 pint store-bought Sorbet, strawberry or raspberry
1 Tangerine, seeded and chopped
1 Lemon, halved
Fresh mint, choppedPlace the chopped tangerine on the bottom of a small bowl or open
champagne-style glass (coupe). Place a scoop of sorbet on top of the
tangerines. Squeeze the lemon over the sorbet. Garnish with fresh mint.
Enjoy this delightful palate cleanser!

 

 

June Recipes

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June 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

 

Sure, everyone thinks of pies when it comes to serving up all-time favorites like warmed apple, creamy pumpkin and classic pecan at Thanksgiving and Christmas, but if you think pies are just for the holidays, think again. Not only do the summer months offer a tremendous variety of fresh flavorful fruits and vegetables that make the perfect pie filling, but a homemade pie can also be a delicious addition to backyard barbecues and picture-perfect picnics.

The best part: Not only do summer pies look (and taste) spectacular, but “the pies of summer” are all fairly easy to make, too. Whether sweet or savory, a unique entrée or a special-occasion dessert, pies are the perfect menu choice for the more relaxed, easygoing days of summer. Another perk of pies? You will spend less time in the kitchen and more time outdoors soaking up the summer sun!

Though they are indeed similar, pies and tarts (quiches, too) have some distinct differences. For instance, a tart never has a top crust, and the sides of a tart’s crust are typically more crumbly and straight, rather than the slightly sloped crust of a pie. However, the key to every sensational summer pie is all about the filling, bursting with fresh, ripe, perfectly-in-season fruits and vegetables.

In thinking of my favorite pies to make, serve (and enjoy) during the summer months, I turned to some of the fresh ingredients that signal summer to me: juicy, fresh Heirloom tomatoes, sweet onions and fresh sweet corn—all solid summer staples in the South. Of course, no summer event is complete without the sweetness of the official signature pie of summer: Cherry pie! Just visualize the perfect combination of a soft, flaky crust with the sweet taste of the freshest, ripest, just-picked cherries (cherries are at peak season here in South Carolina during June and July.)

So bring on the longer days and fun-filled nights of summer … and break out your pie pan! Celebrate the summer’s bounty with these easy-as-pie recipes, and make every day “Pie Day” all summer long.


Heirloom Tomato Pie
Serves 6-8 | Pictured Above

1 Egg
3-4 large Heirloom tomatoes
1 cup Ricotta cheese
1 store-bought refrigerated Pie crust dough (like Pillsbury)
1 cup Chive cream cheese
¼ lb Basil, chopped
Salt & pepper
1/2 cup Shredded parmesan cheese

Preheat oven to 450˚F. Lightly spray a cupcake pan with Pam or dab with butter. Cut the crust into fourths and line 4 holes of a cupcake pan with the pie crust, gently pressing down to form a tart shell. Remove excess dough. (Or use a standard 9” pie shell.) Pierce the dough with a fork and place in the oven for 8 minutes. Remove the pan from the oven and let cool for a few minutes.

In a medium bowl, whisk the egg, adding ricotta cheese, chive cream cheese, 1/2 of the parmesan cheese, salt & pepper and fresh basil. Fill tarts with the cheese mixture then top with the fresh sliced tomatoes. Season the tomatoes with salt and pepper and top with remaining parmesan. Place in a 400˚F oven for about 20 minutes for small tarts. Remove from oven and let cool for a few minutes before serving, garnish with more fresh basil.



Sweet Onion Slab Tart
Serves 6-8

1 box store-bought Puff pastry
1 1/2 cups Gruyere cheese, shredded 
2 tsps fresh Thyme, minced
2 tsps fresh Chives, minced
2 Tbsps Heavy cream
1 1/4 lbs Sweet onions, about 3-4 medium
4 Tbsps Unsalted butter, diced 2 tsps Kosher salt
Lemon zest, for garnish

Preheat the oven to 400˚F. Line a half-sheet pan with parchment paper. Roll the puff pastry dough onto a floured surface, slightly larger than 10 x 14 inches. Place the dough on the prepared sheet pan. (If there is crust hanging over the pan, roll in toward the bottom of the crust. You can pinch it a bit to make it stay.) Sprinkle puff pastry with the gruyere, being sure to go right to the edges. Sprinkle with the thyme and chives. Thinly slice the onions into half-moons, keeping the “moons” intact. Place the onion on the pastry, just barely overlapping and brush them lightly with cream. Dot with the butter and sprinkle with salt. Bake for 40 minutes or until the tart is golden and browned. Cover the edges with foil if the tart gets too brown during baking. Let cool slightly and cut into squares to serve. Sprinkle lemon zest all over the slab. Serve warm or at room temperature.


Fresh Sweet Corn Quiche
Serves 6-8

5 large Eggs
1 refrigerated Pie crust
1 tsp Salt
2 Tbsps Butter, melted
1/4 cup Milk
Pinch cayenne pepper
1/2 cup Sour cream
1/2 cup Cheddar cheese, grated
Pinch nutmeg
1 1/2 cups Corn kernels (if frozen, thawed)

Preheat oven to 400˚F. Place crust in a pie pan and prick bottoms and sides with a fork. Pre-bake crust for 8-10 minutes. In a medium-size bowl, whisk all the ingredients together, except for the corn and cheese. Stir in shredded cheese and corn. Pour into pie shell. Reduce oven temperature to 350˚F, and bake for 30-35 minutes, or until eggs are set.



Diner Cherry Pie

The Official Signature Pie of Summer!
Serves 6

1 Egg, beaten
Vanilla ice cream
1 tsp Vanilla extract
1 frozen Pie crust, deep dish 1 roll refrigerated Pie dough
2 cans Cherry pie filling 1 bag Frozen cherries (or fresh picked)
1 tsp Almond extract Brown sugar, for topping

Preheat oven to 350˚F. Place the pie filling in a bowl, add both extracts and the frozen cherries. Stir well and fill the pie crust with the filling. If a lattice pie crust is desired, roll out the pie dough, and using a small knife, slice it into long ½ inch strips. Proceed to create a lattice upper crust by laying the strips down and alternating above and below the previous strip. If a full upper crust is desired, cut the dough down in a circle about 1 inch larger than the pie shell. Top the filled pie shell with the dough circle and pinch it to the bottom crust, then wedge it with your fingers. Be sure to slit the upper crust a couple of times, for the steam to escape. Brush the top crust with a beaten egg, then sprinkle brown sugar over the crust. Bake at 350˚F for 25-35 minutes, until the filling begins to bubble through the crust. Remove and let cool. Top with vanilla ice cream and cherish the deliciousness!

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July Recipes

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June 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

Whether you’re enjoying some eagerly-awaited time off, or simply basking in the longer, more leisurely days and nights the season brings, summer is all about easy living. Without school and the chaos of after-school activities, the easy living of summer means less commitments, less stress…and, thanks to some simple recipes and cooking techniques, it can also mean less time in the kitchen!

This month, I hope you enjoy three of my favorite summer recipes that bring something special to the table whether you’re serving it as part of a weeknight family dinner, or cooking up bowlfuls to bring to a summer soirée or cookout. My fresh Fruit Salsa brings together the distinct summer tastes of sweet, ripe strawberries and fresh mangos, uniquely mingled with the flavors of avocado, jalapeño, red onion and cilantro. This refreshing salsa is delicious! I recommend taking delightful deep dips of it onto tortilla chips. Plus, everyone will claim a new favorite when you use it as the perfect topping for tacos or grilled fish, or just about anything off of the grill—even chicken will perk up!

When it comes to a main course, there’s no better way to spice up a summer night and add something special to a traditional shrimp entrée than with Drunken Shrimp with Tequila. And, since nothing says summer more than a huge bowl of freshly made chilled coleslaw, I’m sharing my Summer Coleslaw recipe, featuring the combined fresh tastes of both purple and green cabbage, along with a special mixture of other perfectly-blended ingredients.
So sit back, chill out and try these easy recipes that will serve up a true taste of summer in the Lowcountry. It’s a great way to take advantage of all that the easy, breezy days of summer have to offer and bring a little fun—and a lot of fabulous—to your table all summer long.


Fruit Salsa

Serves 4-6 | Pictured Above

1 cup Strawberries, diced
1 cup Ripe mango, diced (about 2 mangos)
1 cup Blueberries
1 Jalapeño, seeded and diced
1 Avocado, diced
2 Tbsp. Red onion, finely diced
2-3 Tbsp. Cilantro, diced
1/4 tsp Salt (plus more to taste)
1 small Lime, juiced
Tortilla chips, for serving/dipping
Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with chips for dipping. This is also a great topper for grilled fish and tacos

 



Summer Coleslaw
Serves 6-8


Cottage0722 Coleslaw
  For the slaw:

  2 cups Carrots, shredded
  1 cup Cilantro, finely chopped
  1 Jalapeño, seeded and finely  diced
  1/2 cup Green onion, chopped
  1/2 cup Pepitas (pumpkin seeds)
  1/4 cup sliced Almonds, toasted
  1/2 medium head of Purple Cabbage, shredded (about 3 cups)
  1/2 medium head of Green Cabbage, shredded (about 3 cups)

  For the dressing:

  3 Tbsp Extra virgin olive oil
  2 Tbsp Apple cider vinegar
  2 Tbsp Pure maple syrup
  1 Clove garlic, minced
  ¼ tsp Cayenne pepper
  ½ tsp Salt
  Freshly cracked black pepper

Slaw: Add all the ingredients for the slaw into a large bowl, except for the almonds and pepitas. Dressing: In a small bowl, whisk together all the ingredients for the dressing. Pour all of it over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together. Before serving, sprinkle with sliced almonds and pepitas (toasted if preferred).


Drunken Shrimp with Tequila
Serves 4

  3 Tbsp Extra-virgin olive oil Cottage0722 shrimp
  3 tsp Red pepper flakes
  1 Tbsp Salted butter
  Freshly ground Black Pepper
  6 cloves Garlic, minced
  1 Cucumber, small, peeled and sliced thin Kosher salt
  2 lbs. Local Shrimp, peeled and  deveined
  1 Mango, diced
  1 Red onion, small, thinly sliced
  2 tsp Fresh Lime juice, (plus lime wedges for garnish)
    ½ cup Tequila (white or silver), added to 1 cup of water
    ¼ cup Cilantro, chopped (plus more for garnish)

Stir together shrimp, lime juice and half the salt, and set aside. Mix tequila with the cup of water, and set aside. Over medium heat in a large skillet, heat the oil and butter until butter begins to foam. Add the garlic, stirring often. Add the tequila/water mixture, red pepper, rest of the salt, bit of black pepper and bring to a simmer over medium-high heat, until mixture is reduced to about half, roughly 6 to 8 minutes. Add the shrimp—they will cook quickly. As soon as shrimp is cooked, turn off heat and add the cilantro, more salt and pepper to taste, then place in a serving bowl. Toss in the cucumber, red onion and mango. Garnish with more cilantro and lime wedges.

 


 

Apple Crumb Cake
Serves 6-8


Cottage0722 AppleCrumbCake
  For the topping:

  1/3 cup Granulated sugar
  1/3 cup Light brown sugar,  packed
  1 tsp Ground cinnamon
  1/2 tsp Salt
  1½ cups All-purpose flour
  1/2 cup Unsalted butter, melted and cooled

  For the cake:

  3/4 cup All-purpose flour
  1/4 cup Granulated sugar
  1 tsp Baking powder
  3/4 tsp Ground Cinnamon
  3/4 tsp Ground Ginger
  1/8 tsp Baking soda
  1/8 tsp Salt
  1/4 cup plus 2 Tbsp Milk
  3/4 tsp Pure Vanilla extract
  1/4 cup plus 2 tsp Vegetable oil
  1 large Egg
  2 to 3 Apples, peeled, cored and sliced
  2 Tbsp Granulated sugar
  1/2 tsp Ground cinnamon
  1 Tbsp Apple cider vinegar

Grease and flour an 8” round springform pan. Set aside. Preheat oven to 375°F.For the topping: In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside. For the cake: In a medium mixing bowl, whisk together flour, sugar, baking powder, spices, baking soda and salt. In another large bowl, mix together milk, vanilla, oil and egg. Whisk until smooth. Add the wet ingredients to the dry ingredients and stir. Do not over mix. Pour the batter into the pan.
In a medium bowl, toss together apple slices with 2 tablespoons of sugar, 1/2 teaspoon of cinnamon and the apple cider vinegar. Arrange apple slices over the batter. Sprinkle crumb topping over the apples covering completely. Bake 30 to 35 minutes or until the topping is golden brown. Let cool completely in the pan, then transfer to a serving plate or cake stand. Serve with vanilla or cinnamon ice cream!

 

 

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August Recipes

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August 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

The Cottage 0122

By the time August rolls around, the blistering summer heat often makes the thought of turning on the oven, or cooking over a hot stove, just about the last thing most people want to do. This year in particular, the record-setting heat throughout the South has encouraged many people to re-think summer meals and seek new ways to get creative and stay cool, while holding on to these last weeks of summer boat rides, crashing waves and family cookouts.

There are so many easy ways to incorporate the fresh foods of summer in your August menu planning and some great ways to get creative while going beyond the typical summer salads—think chicken salad. It’s easier than you think to turn up the flavor without turning up the heat. The key is to keep it simple, keep it fresh – and keep it cool – when it comes to solving that age-old dilemma throughout these dog days of summer: What to make for that poolside or patio lunch, weeknight dinner or end-of-summer backyard get-together when it’s just too hot to cook.

Here are just a few of my favorite recipes to perfectly capture the chill, summertime, no-fuss vibes. Not only are they a fresh take on some classics, they also make a great presentation without a lot of prep-time. Most importantly, keeping it simple and cool will enable you to make the most out of these last weeks of summer, spending your time with family, friends or a good book, rather than spending hot evenings in the kitchen.

From a flavorful burrata salad that packs on perfectly ripened local peaches, to a refreshing Key Lime Pie (summer’s signature sensation), see how easy it is to beat the heat with these refreshing and ever-so-cool additions to your end-of-summer menus.

 


 

Burrata Salad with Fresh Peach
Serves 4

2 (6 oz) balls of Burrata cheese, patted dry and halved
6-8 cups Fresh mixed greens (your choice)
Kosher salt and fresh-cracked black pepper
1 large Peach, ripe, pitted, sliced
3 Tbsp Balsamic vinegar
3 Tbsp Extra virgin olive oil
½ cup Mint leaves, pulled from stems
Sliced almonds

In a serving bowl, toss Burrata cheese, mixed greens, salt and pepper, with the balsamic vinegar and olive oil, until mixed well and slightly creamy. Place the sliced peaches on top, then sprinkle with fresh mint and almonds.

 


 

Hammy Jammy Baguette Sammy
Serves 4
Cottage0822 ham
4 oz Goat cheese, softened
¼ cup Unsalted butter, softened
1 good quality Baguette, toasted if desired
5 oz Prosciutto, thinly sliced
1/3 cup Berry jam (blackberry or blueberry is best!)
¼ cup Arugula

Combine the goat cheese and butter in a bowl and whisk until smooth. Cut the baguette in half, lengthwise and toast the bread if desired. On one half of the baguette, spread the goat/butter mixture and on the other, spread the jam. Layer the prosciutto on the bottom half of the baguette and lightly top with arugula. Bring both halves of the baguette together and slice into pieces for serving.

 

 

 


 

 

 

Cold Lemon Zoodles
Serves 4
Cottage0822 zoodles
2 Lemons, zested and juiced
1 tsp Dijon mustard
1 tsp Garlic powder
1/3 cup Olive oil
Salt
Ground black pepper
3 medium Zucchinis, cut into zoodles using a spiralizer
Radish, chopped
Fresh basil
1 ripe Tomato

Whisk the first six ingredients together in a bowl to make the dressing and set aside. Using a spiralizer, transform the zucchini into zoodles. Toss the zoodles gently with the dressing. Garnish with chopped radish, fresh basil and tomato. Drizzle the salad with more olive oil!

 


 

Classic Key Lime Pie
Serves 6-8
Cottage0822 3
1 Graham cracker pie shell (store bought)
3 Tbsp Lime zest, plus more for garnish
3 large Egg yolks
1¼ cups Sweetened condensed milk
2/3 cup Key lime juice, or fresh squeezed
Whipped cream, for garnish

Preheat the oven to 325°. Whisk the lime zest with the egg yolks for about 4 minutes, until color has lightened and mixture has thickened. Stir in the condensed milk, mixing until smooth. Whisk for about 3 minutes, as the mixture will thicken. Add the lime juice and stir to combine. Pour mix into the prepared crust, and bake for 25 minutes until set around the edges. Sprinkle more lime zest on top, chill the pie until completely cold, then garnish with whipped cream.

 

 

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September Recipes

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September 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

Ah, fall. The kids are back in school, the scorching hot days of summer have turned into picture-perfect weather here in the Lowcountry, football is back … and fresh, seasonal fall produce is everywhere. After a summer filled with backyard barbecues and quick dinners on the beach or patio, fall is the perfect time to head back to the kitchen to cook up some old, and new, family favorites, as well as take advantage of the abundance of fresh seasonal produce that can take the comfort foods of fall to a whole new level.

When it comes to fall recipes, it’s all about flavor and bringing together some of the tastes of the season in new, and delicious, ways. Of course, with your back-to-school and busy weeknight schedules now back in full gear, fall recipes are also about simplicity in the kitchen and innovative ways to make quick, savory – and healthy – dinners. Whether you’re roasting fresh veggies to prepare an easy sheet pan weeknight dinner, or filling your kitchen with the aromas of a heartier, savory stew or pasta dish, fall is the time to get creative and cozy when it comes to ideas for dinners, side dishes and appetizers that your family will, quite simply, fall in love with.

Here are some of my fall favorites that I’ve been serving up at The Cottage Café, Bakery & Tea Room for years—all of which focus on the flavors, and festivity, of the start of the fall season. This fall, try it all—from a refreshing fall salad which brings together the tastes of sweet and juicy apples (“fall’s favorite fruit”) with broccolini (more tender and with a milder flavor than broccoli), to a quick-and-easy homemade version of cauliflower fried rice, to a “fresh take” on a Mahi-Mahi main dish that, when served in martini glasses or your favorite small dishes, can really spice up a busy September weeknight dinner.

So welcome fall, y’all! And welcome back to the foods, flavors and festivities of one of our all-time favorite seasons.



Cauliflower Fried Rice

Serves 4  |  Pictured Above

Vegetable oil
1 cup Scallions, chopped
2 large Eggs, beaten
3 Tbsps fresh Ginger, finely chopped
Salt
1 cup Carrot, chopped
3 Garlic cloves, minced
2 lbs "Ready to Cook" Cauliflower rice, thawed if frozen
5 Tbsps Soy sauce
¼ tsp Crushed red pepper flakes
1 tsp Sugar
1 cup Edamame, shelled
1 tsp Rice vinegar
1 tsp Sesame oil
1/3 cup Cashews, chopped

Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the scallions, garlic and ginger and cook, stirring often, until softened but not browned—3 to 4 minutes. Add the cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the edamame and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed. Stir in the rice vinegar, sesame oil, cashews and eggs. Taste and adjust seasoning, if necessary. Garnish with more scallions.



Apple Broccoli Salad
with Honey Dijon Vinaigrette
Serves 4
Cottage0922 Broccoli
For the salad:
1 head Broccoli or broccolini, very finely chopped
2 cups Apples of your choice, diced
1 cup Carrots, shredded
1/3 cup Green onion, sliced small
1/3 cup Dried cranberries
1/3 cup Chopped pecans
1/2 cup Flat leaf parsley, chopped

For the dressing:
3 Tbsps Olive oil
11/2 Tbsps Apple cider vinegar
1 Tbsp Dijon mustard
½ Tbsp Honey
1 clove of Garlic, minced
Freshly ground salt and pepper, to taste
In a serving bowl, toss all the ingredients for the salad and set aside. Make the dressing,
pour over salad and mix well to coat. Garnish with extra pecans, if desired. Serve cold.


 

Mahi Mahi Ceviche Cubano
Serves 2
Cottage0922 Ceviche
1 1/2 cups fresh Lime juice
1 1/2 Tbsps Oregano, fresh or dry
Kosher salt
2 Jalapeño chiles, seeded and minced
1/2 Red onion, thinly sliced
2 Serrano chiles, seeded and minced
1/3 cup Ripe tomato, diced
3 Tbsps fresh Cilantro, chopped
1 tsp Honey Saltine crackers or toast points
1 lb. fresh Mahi-Mahi fillets, cut into 1/4-inch strips
1/2 cup unsweetened shredded Coconut, toasted

Combine fish, lime juice and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Strain almost all lime juice from fish; return fish to bowl. Stir in onion, tomato, jalapeños, serranos, coconut, cilantro and honey. Season with salt.

Chill at least 20 minutes or up to 2 hours. Serve in martini glasses or other elegant vessel, and serve the crackers separately.

 


 

Triple Apple Walnut Cobbler
Serves 6-8
Cottage0922 Cobbler
9 cups Tart cooking apples, peeled, cored, sliced 1/4 inch, choose 3 kinds! (Granny Smith, Braeburn, Golden Delicious, Northern Spy, Jonagold, etc.)
1/4 cup Sugar
1 tsp ground Cinnamon
1 tsp ground Ginger
2 cups All-purpose flour
3/4 cup Sugar
2 large Eggs
2 tsps Baking powder
1 tsp ground Cinnamon
3/4 tsp Salt
2/3 cup Butter, melted
1 cup Walnuts, chopped

Heat oven to 350°F. Place sliced apples into an ungreased 13x9-inch baking dish. Combine 1/4 cup sugar, 1 tsp cinnamon and 1 tsp ginger in a bowl, then sprinkle over apples. Combine flour, 3/4 cup sugar, eggs, baking powder, 1 tsp cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping, then add the walnuts. Bake 45-55 minutes, or until lightly browned and apples are tender. Serve warm or at room temperature.

 

 

 

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October Recipes

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October 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

The Cottage 0122

 
Fall, especially October, is filled with the sights, smells and tastes of pumpkin everything, from the iconic Pumpkin Spice Latte to fluffy pumpkin pancakes to hearty pumpkin soups and just about every pumpkin-infused food and beverage in between. Although pumpkin has become the signature fall favorite for many, there are many other great fall flavors to try, allowing you to not only enjoy the changing season and changing leaves this month, but to also change up your menus to celebrate all that October brings.

Fall is known for its harvest of healthy and delicious fruits and vegetables, and there are a lot of benefits for eating them when they are in season. Fruits and vegetables consumed during proper seasons are known for being more nutrient-dense than out-of-season produce. Plus, just-picked, ripe seasonal produce is known for having richer flavors, too.

What are some of fall’s favorites that can spice up your menus just as much as that familiar aroma and taste of pumpkin spice? Peas, squash, sweet potatoes, apples, pears, carrots, cranberries and figs are just some of the foods known for flourishing in the fall. There are also a number of fabulous fall flavors that can be the centerpiece of (or add the finishing touch to) many fall dishes, including cinnamon, salted caramel, maple, chai, sage, brown butter and ginger. In addition, bourbon is known for its mix of fall flavors (with hints of vanilla, oak and caramel) and can be used in some tasty fall recipes, such as a bourbon pecan pie or bourbon chicken.

This month, change it up a bit with some of my favorite October recipes, including my tribute to pumpkin with my famous Pumpkin Oatmeal, which also includes a delicious combination of fall’s other favorite flavors and smells, including cinnamon, ginger, cloves and nutmeg! Plus, nothing says fall and comfort foods more than a delicious, creamy mac and cheese—and my recipe for Buttermilk Mac and Cheese just could be your family’s new fall favorite. Let me know!

Enjoy the cooler weather, the changing colorful leaves—and all of the distinctive delights of the fabulous flavors of fall.





Cauliflower Fried Rice

Serves 4  |  Pictured Above

Vegetable oil
1 cup Scallions, chopped
2 large Eggs, beaten
3 Tbsps fresh Ginger, finely chopped
Salt
1 cup Carrot, chopped
3 Garlic cloves, minced
2 lbs "Ready to Cook" Cauliflower rice, thawed if frozen
5 Tbsps Soy sauce
¼ tsp Crushed red pepper flakes
1 tsp Sugar
1 cup Edamame, shelled
1 tsp Rice vinegar
1 tsp Sesame oil
1/3 cup Cashews, chopped

Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the scallions, garlic and ginger and cook, stirring often, until softened but not browned—3 to 4 minutes. Add the cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the edamame and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed. Stir in the rice vinegar, sesame oil, cashews and eggs. Taste and adjust seasoning, if necessary. Garnish with more scallions.


Pumpkin Pecan Oatmeal
Serves 2 | Pictured above

1 cup Rolled Oats 11/2 cups Coconut milk (or any milk you prefer)
2 Tbsps Agave nectar 1/2 cup Pumpkin purée (do not use pumpkin pie filling)
1/2 tsp Ground cinnamon 1/4 tsp Ground ginger
1/8 tsp Ground allspice 1/8 tsp Ground cloves
1/8 tsp Ground nutmeg 1/4 tsp Fine sea salt
1 tsp Vanilla extract ½ cup Pecans, chopped
Honey drizzle
In a large microwave-safe bowl, add oats and coconut milk. Make sure you use a large bowl, as the oats will bubble up. Heat the oats in the microwave on high for 2 minutes until the oats are cooked. Remove the oats from the microwave and stir in the pumpkin purée, agave nectar, all the spices, sea salt and vanilla extract. Divide between two bowls, top with the pecans then drizzle the honey over top.



Buttermilk Mac and Cheese with Baby Kale
Serves 4
Cottage1022 2
16 ozs Cavatelli or other shell-type pasta
2 Tbsps Olive oil
2 Garlic cloves, chopped
5 cups Kale
2 cups Sharp cheddar cheese, shredded
2 cups Gouda cheese, shredded
3 tsps Butter
2 cups Buttermilk
1/2 tsp Smoked paprika
1/2 tsp Garlic powder
1/4 tsp Black pepper

Preheat oven to 350°. Cook pasta according to directions on the package and drain. In a skillet, add the olive oil and garlic, and sauté the kale until wilted. Place kale on paper towel and allow it to drain briefly. In a bowl, mix the sautéed kale with the cooked pasta, 1 cup of sharp cheddar, 1 cup of gouda, butter and spices.

Spray a 2-quart baking dish with cooking spray. Pour the pasta/kale/cheese mix into the baking dish. Pour buttermilk over top of pasta and stir. Top with remaining cheese. Cover and bake for 20 minutes. Then uncover and bake another 10 minutes, until bubbly and slightly browned.



Chicken Marbella

Serves 4
Cottage1022 ChickenMarbella
1/4 cup Olive oil
1/2 cup Pitted prunes, chopped (or raisins)
1/4 cup Red wine vinegar
1/4 cup Capers (with a bit of juice)
1/4 cup Pitted green olives
1 head Garlic, peeled and finely pureed
3 bay leaves
2 Tbsps Dried oregano
1/2 cup Brown sugar
1/2 cup Dry white wine
Coarse salt and freshly ground black pepper, to taste
8 chicken thighs, bone-in, skin on (or chicken breast sliced into thin strips)
1/4 cup Fresh flat-leaf parsley, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers with juice, bay leaves, garlic, oregano, salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight. Preheat oven to 350°. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices, about an hour, until chicken is cooked through. With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.


Spiced Carrot Cake

Pan sprayCottage1022 CarrotCake
2 cups All-purpose flour, plus more for pan
2 tsps Baking soda
2 tsps Ground cardamom
2 tsps Ground cinnamon
1/2 tsp Salt
3 large Eggs
2/3 cup Granulated sugar
2/3 cup Light-brown sugar, packed
1/2 cup Low-fat plain yogurt
2 cups Carrots, finely shredded and packed
1 cup Confectioners’ sugar
Water or heavy cream for the glaze

Preheat oven to 350°. Spray a 9x13 inch pan lightly with pan spray. In a medium bowl, whisk flour, baking soda, cardamom, cinnamon and salt; set aside. In a small bowl, whisk eggs, granulated and brown sugars, yogurt and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean—40 to 45 minutes. Cool in pan for 15 minutes. Turn out of pan and cool completely on a rack, right side up. To make glaze: Slowly mix water or cream to 1 cup of Confectioners' sugar until desired consistency. Apply glaze, or dust with confectioners’ sugar. Garnish with more carrots or nuts of your choice.

 

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November Recipes

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November 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

There’s a lot more to pumpkin these days than the oh-so-popular pumpkin spice latte.  A longtime staple in a number of fall’s favorite breakfast foods, snacks and desserts, the distinctive taste of pumpkin (and the even more distinctive aroma and flavor of pumpkin spice) has expanded to now include delicious pumpkin-based appetizers, soups, salads and savory entrees. In fact, as you stroll down any grocery store aisle this month, you will be astounded at the incredible number of pumpkin-based and/or pumpkin-flavored foods lining the shelves, including pumpkin-flavored yogurts, cream cheese, hummus, English muffins, pretzels—and this year’s return of the limited-edition Pumpkin-Spiced Oreos (back this year after a four-year hiatus)!

There are many reasons why people love pumpkin-based foods and why they seem to gravitate towards them as soon as those first days of fall appear.  Much of it has to do with the fact that the warm, comforting smells of pumpkin and pumpkin spice are often tied closely to the arrival of fall and all of the nostalgic, happy memories of food, fun and family.  

Another reason for pumpkin’s rising popularity? In addition to its distinctive sweet and slightly nutty flavor, pumpkin is a nutrient-dense food, especially high in Vitamin A. In fact, it is believed that one cup of pumpkin contains more Vitamin A than a cup of kale, more potassium than a banana and more fiber than a half cup of quinoa. Experts have also pointed to numerous health benefits that pumpkin can have, helping with immunity, eye health, skin health, heart health and metabolic health.

This November, go beyond the predictable when it comes to pumpkin, and see just how versatile and delicious pumpkin can be. Here are just some of the ways I’ve incorporated the wonderful taste and texture of pumpkin into some of my most popular recipes: From a light but creamy Pumpkin Soup that will fill your kitchen with the smells of fall as it’s cooking, to a healthy, fresh Roasted Butternut Pumpkin Salad, to a savory Pumpkin Penne Pasta Alla Vodka. Yes! It all truly tastes as good as it sounds. And, of course, no menu would be complete without a signature pumpkin dessert, and my Spiced Pumpkin Cake is something that soars beyond the typical store-bought, pumpkin-flavored treats!

So pump up the pumpkin to experience and enjoy this wildly-popular food in a whole new way—right in your own kitchen!

 


 

Pumpkin Penne Pasta Alla Vodka  
Serves 4  |  Pictured above

2 Tbsps Olive oil        
2 Shallots, diced            
2 Garlic cloves, minced
1/4 cup Vodka        
1/4 tsp Red pepper flakes        
3 Tbsps Tomato paste
1 cup Heavy cream    
1 cup Canned pumpkin purée    
1/4 tsp Black pepper
1 tsp Salt        
1 lb. Penne pasta            
1/2 cup Parmesan cheese, shredded

Put a large skillet over a medium flame and heat the oil. Add the shallots, garlic and red pepper flakes. Sauté until the shallots have softened, about 5 minutes. Add the tomato paste and cook until incorporated, about 2 minutes. Add the vodka and cook for 1 minute, or until you can no longer smell alcohol. Add the pumpkin and cook until well incorporated. Stir in the cream, salt and pepper and bring to a simmer.

Cook pasta: Drop the pasta into generously salted boiling water. Cook for 2 minutes less than the package instructions. Drain and reserve 1/4 cup of pasta water. Add the pasta and the reserved water to the pan. Toss over medium-high heat for 1-2 minutes, or until the Sauce thickens slightly. Turn off the heat and stir in the cheese, allowing the residual heat of the pan to melt the cheese. Serve with more black pepper and another sprinkle of grated cheese.

 


 

Roasted Butternut Pumpkin Salad Cottage1122 Salad
Serves 6

1 Butternut pumpkin       
2 Tbsps Olive oil        
Fresh cracked black pepper
2 tsps Garlic, crushed        
2 bunches fresh Arugula        
1/3 cup Pecans, lightly toasted
1 cup Feta cheese        
1/3 cup pomegranate seeds    
Balsamic glaze as a drizzle

Preheat oven to 350° F. Using a peeler, peel the butternut, then slice off each end, cut into half and scoop out the seeds. Cut into halves again, then cut into 2–3-inch chunks.

In a medium bowl, add olive oil, garlic and cracked pepper and toss the butternut into the mixture to coat well. Spread the butternut onto a large roasting pan. Bake for 20-25 minutes until the butternut is tender and soft, but not falling apart. Remove from the oven and allow to cool.

In a large salad bowl, add the arugula, then place the butternut chunks on top. Add the toasted pecans, feta and pomegranate seeds, then drizzle the balsamic glaze on top, feel free to add more olive oil, if desired.


 

Pumpkin SoupCottage1122 Soup
Serves 8

2 whole Pie pumpkins    
1 qt Vegetable or chicken stock
1/2 cup Heavy cream        
1/3 cup Maple syrup
Dash of Nutmeg        
Salt, to taste
Toasted pumpkin seeds, for serving

Preheat oven to 300°F. Place pumpkins on a cookie sheet and roast them until soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop the flesh into a bowl. Set aside.

In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, then transfer the mixture to a blender, food processor or immersion blender and purée until smooth. Add cream and nutmeg, then blend again. Season with salt to taste.

Lightly toast pumpkin seeds, and sprinkle on the soup for crunch and lovely garnish!



Spiced Pumpkin Cake

For the cake:Cottage1122 Cake

4 Eggs
2/3 cup Sugar
1 cup Vegetable oil
1 tsp Vanilla
15 oz Pumpkin purée, canned
2 cups Plain Flour
2 tsps Baking powder
1 tsp Baking soda
2 tsps Cinnamon, ground
1 tsp Cardamon
1 tsp Nutmeg, ground
1 tsp Salt

For the cream cheese frosting:

1 pkg Cream cheese
1/2 cup Butter, softened
3 cups Confectioners’ sugar, sifted
1 tsp Vanilla extract
Whipped cream,
for serving

Cake: Preheat oven to 350°F. Using an electric mixer at medium speed, combine eggs, sugar, oil, vanilla and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, cardamon, nutmeg, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter in a greased 9 x 13-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

Frosting:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Stir in the vanilla and mix again. Spread on cooled pumpkin cake. Garnish each slice with whipped cream and enjoy!

 

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December Recipes

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December 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen

 

The holidays are known for their abundance of festive foods—from cookies and pies baking in the oven, to perfectly prepared honey glazed ham and roasted turkey, to a variety of classic vegetable and potato side dishes. And while holiday dinners are always special and meaningful no matter what is on the table, an Italian Christmas—whether celebrated in Italy or right here in the Lowcountry—is truly something spectacular in every way.

Italians are known for their love of delicious food and festive meals with family and friends, and the Christmas holidays truly bring this to life. Most Italian families gather on Christmas Eve, Christmas Day and the day after Christmas, which is a national holiday in Italy, known as Saint Stephen’s Day. Celebrated as Natale, the three-day feast begins with the Christmas Eve tradition known as the Feast of the Seven Fishes. Friends and family will gather enjoy seven different seafood dishes, or one or two types of fish prepared seven different ways. This tradition’s roots can be traced back to Italy and has long been a part of many holiday culinary celebrations.

In honor of the foods and traditions of an Italian Christmas, and if you’re looking for something a little different to serve this year, I’ve collected some of my favorite recipes for a Buon Natale, which means Merry Christmas in Italian. Starting with a refreshing Melon with Prosciutto and Lime, your guests will then delight in a traditional, hearty but light, Italian Antipasto Salad, which combines unique textures, tastes and seasonings turning any gathering into a celebration. A savory Italian Meatloaf, the centerpiece of the meal, mixes ground beef, ground pork and ground veal, along with a unique combination of spices, grated Pecorino Romano cheese, Italian country bread and bacon. And for dessert, a Pistachio Cannoli bursting with the sweetness of powdered sugar, ground cinnamon, fresh ricotta and an extra pistachio crunch!

I wish you all a wonderful holiday season…and a Buon Natale, trying some of these new dishes for a special Italian Christmas! For more Italian delicacies and fresh Italian pastas, make sure to stop by the Village Pasta Shoppe in Bluffton, where as the new owner, I’m thrilled to bring a taste of Italy to the Lowcountry during the holidays and all year long!


 

ITALIAN CHRISTMAS MEATLOAF
Serves 6
Cottage1222 Meatloaf
1 lb. Ground beef
1 cup Milk
1/2 cup Pecorino Romano, finely grated
1 lb. Ground pork
1 Onion, diced
1 Tbsp Worcestershire
1 lb. Ground veal
2 Eggs
2 Tbsps Basil, dried or fresh, diced
2 Tbsps Minced garlic
8 slices Bacon, raw
1/2 cup Flat leaf parsley, chopped
Olive oil, for greasing
2 Tbsps Dried oregano
Fine sea salt and freshly ground black pepper
2 Tbsp Tomato paste
1 medium Carrot, diced
12 oz canned plum Tomatoes, crushed
½ cup Water
1 stalk Celery, diced
Grated Pecorino Romano, for garnish
1 cup Bread cubes (3 or 4 slices Italian country bread, crusts removed)

Preheat the oven to 350°F. Put the beef, veal, and pork into a bowl and kneed them together. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat, and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, Worcestershire, oregano, basil and parsley. Season well with salt and pepper and knead again until well incorporated.

Lightly grease a baking dish with olive oil. Form the loaf and place in the baking dish. Lay the bacon slices over the top of the meatloaf.

In a bowl, add the canned tomatoes, tomato paste, and water and mix well, then pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 11/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly. Slice when slightly cooled, garnish with pecorino cheese.


ANTIPASTO SALAD
Serves 8 | Pictured top left

For the Salad:
1/2 cup Green olives, halved
1/4 cup jarred Roasted red peppers, chopped
1/2 cup Pepperoni, diced
13 oz Artichoke hearts, quartered
8 oz Genoa salami, cut into bite sized pieces
1/2 cup Mozzarella balls
1/2 cup Cherry tomatoes, halved
1/2 cup Black olives, halved
8 oz Provolone cheese, cut into bite size pieces

For the Dressing:

¼ cup Olive oil
½ cup Lemon juice
2 tsps Italian seasoning
Fresh basil leaves, for garnish

Place all the salad ingredients in a large bowl and toss gently. Whisk together the ingredients for the dressing then drizzle over the salad. Toss until well-coated. Garnish with fresh basil leaves.


MELON WITH PROSCIUTTO AND LIME
Serves 6
Cottage1222 Melon
1 Tbsp Honey
1 Tbsp Balsamic glaze
Lime wedges
4 to 5 oz Prosciutto di Parma, thin sliced
1 Cantaloupe, seeded, sliced into wedges, skin off

Prepare the cantaloupe and cut it into wedges. Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter. Drizzle the balsamic glaze and honey over the prosciutto wrapped melon. Arrange the lime wedges around the platter and garnish with fresh basil leaves. Serve immediately, or chill for a few hours until ready to serve.


PISTACHIO CANNOLI

1½ cup Powdered sugar Cottage1222 Cannoli
Cannoli shells, purchased at store or online
¼ tsp Ground cinnamon
4 cups Ricotta cheese, strained
1 tsp Vanilla
2 Tbsps Pistachio paste
Chopped Pistachios for dipping

Add the ricotta, powdered sugar, cinnamon and vanilla into a bowl and beat until it is smooth. Add the pistachio paste, mix thoroughly, then taste. If a stronger pistachio flavor is desired, just keep adding the paste until satisfied. Put the pistachio filling in a piping bag and snip off the end. Pipe into the cannoli shells right before serving. For extra crunch, dip the ends of the cannoli in some chopped pistachios or chocolate chips. Serve immediately. If the cannoli are for later use, store the shells and filling separately, then fill right before serving.

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