Paw Paw Fruit

Picking up Paw Paw's and put them in my pocket are the words to a favorite children's song. Although I remember the song I really never knew what a Paw Paw was until now. Last week I received a package in the mail from my son and daughter - in - law from the Ozarks. Inside I found several green / brown fruit that looked similar to avocados but turned out to be ...Paw Paw Fruit!!! The inside of the Paw Paw is bright yellow with large black seeds. The soft pulp taste like a combination of banana and mango and was delicious. After a little research I discovered Paw Paw's grow from Tennessee up to Canada. They can be found in the wild, often along streams in the woods and have a short harvest season. Paw Paw fruit last a few days after harvest and are best eaten fresh. The Plaid Apron Cafe in Knoxville had a Brunch Special last week featuring French Toast Stuffed with Paw Paw. Yum. I have also heard of Paw Paw pie, which used the fruit in a custard similar to Pumpkin Pie. For now I am drying my Paw Paw seeds. I will plant a few to see what happens and the rest I think I will string them into a necklace!!! Way Down Yonder in the Paw Paw Patch ...

Taste of Scandinavia by Sons of Norway Vikings of the Smokies

I lived for a time in Wisconsin, home to many Norwegians, Swedes and transplants from Scandinavia so when the Sons of Norway Vikings of the Smokies announced their third annual Taste of Scandinavia I couldn’t wait to attend.The smorgasbord included; potato sausages, smoked salmon, cheeses, pickled & creamed herring, Swedish meatballs, lapkaus stew, open faced sandwiches, cabbage soup, lefsa, kringle, ginger cookies, fruit soup and cream pudding.

While many of the foods were familiar to me I was introduced to Ekte Gjelost, a brown goat cheese. The cheese was strong yet sweet and was one of my favorite tastes of the evening. I was told it could be ordered online http://www.igourtmet.com and is sometimes available in grocery stores that have a large International cheese department. My favorite dessert, and there were so many to choose from was the Almond Cake. Simply delightful! The cake is traditionally baked in an Almond Cake pan but a loaf pan will work. Tomorrow I will be in the kitchen baking this delicious cake and it is definitely going into my cake collection. The event included music and the Trollkretsen Scandinavian Dancers, a casual recreational dance group that meets on Tuesday evenings at the Laurel Theater in Knoxville. For information about becoming a member of the Sons of Norway Vikings of the Smokies or a list of upcoming events visit www.tnvikings.org.

Cades Cove Cabins by Artist Michael Hardin

Michael Hardin's Cades Cove Matchstick Cabins

Cades Cove is the most popular spot to visit in the Great Smoky Mountains National Park. Established as an historical site in 1945, the area was once home to the early pioneer settlers that moved to the area. Today visitors experience the beauty of the mountains, view the bears and other wildlife, and tour the remaining log cabins, churches and the working gristmill on the 11 mile loop around the cove. Artist Michael Hardin spends his spare time recreating the cabins, churches and the grist mill from matchsticks; each having been first struck, and then painstakingly glued into place to form the walls of the buildings. Each structure takes between 3 to 6 months to complete and Hardin says he often works on two buildings at a time, allowing the glue to harden on one while working on the second. The detail is impressive with tiny hinges on the doors and real bells in the bell towers. The Primitive Baptist Church even has pews and benches. To date Hardin has created the John Oliver Cabin, The Primitive Baptist Church, The Methodist Church, The Missionary Baptist Church, John Cable Mill, and the Carter Shield Cabin. I find it interesting that the Methodist Church built in 1830 took 115 days to complete and cost $115. Mr. Hardin’s cabin took slightly longer to finish but cost less than $10. Michael Hardin’s Cades Cove Matchstick Art is truly amazing and a tribute to times gone by.

Renaissance of the North American Flute Festival June 6-8, 2013

There is always something to do in East Tennessee. About 6 months ago I stumbled upon the Smoky Mountain Flute Circle. The group started by NAMBY Award Winning flutist Randy McGinnis meets the third Saturday of the month at the Smoky Mountain Heritage Center in Townsend. I have always loved Native American Flute Music and now own two flutes and try to play everyday. This weekend the newly formed Renaissance of the North American Flute Foundation held their first Native American Flute Festival at the Heritage Center in Townsend. Eighteen of the top flutist across the country descended upon the Great Smoky Mountains to share their soul inspiring music. Our own Smoky Mountain Flute Circle member Beth Prevedel took to the stage along side of the professional including; Randy McGinnis, Ken Light, R.C.Nakai and JJ Kent and Ryan Little Eagle Molina. Along with three full days of performances there were workshops from artists including Jonny Lipford, Danny Bigay, John Sarantos and Jan Michael Looking Wolf. Native American Food was provided by the Three Sisters and included Buffalo Burgers and chili, elk burgers, blue cornbread and the best Indian Taco ( outside my own) I have had anywhere. This is such a wonderful event we can only hope this will become an annual event in the Smokies. For further information about the Smoky Mountain Flute Circle visit their Face Book page. For further information about RNAFF visit their web page at http://www.RNAFF.org

International Biscuitfest Bake-Off winner 2013

Christopher Lowe was crowned the winner of the 2013 International Biscuit Cook-off in Knoxville. In doing so Lowe will hold the title of Mr. Biscuit and claim bragging rights for the next year. This was Lowe's second year as a contest finalist. His entry last year, 'Southern Debutante', a Parmesan black pepper biscuit w/ fried pork medallion, apple compote and spicy mustard, won 1st place in the Special biscuit category. Lowe's Grand Champion Biscuit 'Fire on the Mountain', was inspired by a blackened fish appetizer he had in New Orleans. Lowe added a couple of twist and turns to turn that inspiration into his award winning entry and the rest is history. Fire on the Mountain Biscuit Biscuit ; 21/2 Cups all purpose flour, 1 Tablespoons baking powder, 1/2 teaspoons baking soda, 1 teaspoon black pepper, 3/4 teaspoon salt, 1 1/2 sticks cold butter, 1 Cup chopped scallions, 3/4 Cup chopped cooked bacon, 1/2 cup cornmeal. Preheat oven to 450 degrees. Whisk together flour, cornmeal, baking powder, baking soda, pepper and salt. Cube butter into 1/2 inch cubes and add to flour mixture with your hands. Combine. Freeze mixture for 15 minutes. Remove from freezer and add; buttermilk, bacon and scallions. Don't over mix. Pat out into a 1 inch square and cut into rounds. Place on a silpat sheet lined baking. Brush with egg wash 9 1 egg beaten w/ 1 Tablespoon water)and Bake for 17 -21 minutes. Blacken Catfish Fillets 4 fresh skinless catfish fillets, Cajun Blackened seasoning, 2 Tablespoons butter, 1 Tablespoons canola oil, 1 Tablespoon lemon juice. Heat a cast iron pan with canola oil. Dust fish fillets w/ Cajun seasoning and fry on each side 2 minutes. Top fish with butter and lemon juice and finish cooking in a 400 degree oven for 5-10 minutes until done. Lime and Cilantro Creamy Slaw 2 Cups packaged chopped Cole slaw, 1/2 Cup sour cream, 1 lime, 1/2 Cup copped cilantro, 1 Tablespoons vnegar,1 Tablespoon sugar, salt & pepper. Mix together. Adult Honey Mustard 4 Tablespoons hot sauce, 2 Tablespoons honey Combine To Assemble: Slice biscuit. Place catfish on biscuit. Serve with Cole slaw and adult mustard.

International Biscuit Festival 2013

Well we are finally starting to recover from all the activities surrounding Knoxville's 4th annual biscuit festival. What a fun time! My biscuit entry 'Lemon-Lime Pecan Stick Biscuits won 1st place in the sweet division. I was so excited. I am always pleased to be chosen as a finalist in any cooking contest and am always surprised if I win. Lemon-lime Pecan Sticky Biscuits 2 Cups Self-Rising Flour ½ Cup Sour Cream ½ Cup + 3 Tablespoons Lemon-Lime Soda ½ Cup soft butter, divide ¼ Cup Cinnamon Sugar ¾ Cup Brown Sugar 1 Cup Pecan Halves Preheat oven to 400 degrees Combine to make the biscuit; 2 Cups Self-Rising Flour ½ Cup Sour Cream ½ Cup Lemon-Lime soda Knead lightly. Roll out on a floured board into a rectangle 6”x12”. Spread dough with ¼ cup soft butter. Sprinkle with ¼ cup cinnamon sugar. Roll up jelly roll style. Slice into 9 pinwheels. Grease a 9” baking pan with ¼ cup soft butter. Combine ¾ cup brown sugar with 3 Tablespoons lemon-lime soda. Pour into greased baking pan. Sprinkle on 1 cup pecan halves. Lay biscuit pin wheels over pecans. Bake in hot oven 400 degree Time 20-22 minutes or until light brown. Remove from oven and carefully turn onto serving dish. This is the Biscuit Festival's 4th year and every year it gets bigger and bigger. Two new sponsors to this year's festival were Southern Living Magazine and Pillsbury. Contestants came from as far away as Vermont and the variety of biscuits entered in the contest and sampled on Biscuit Boulevard was amazing. The Grand Prize winner was Christopher Lowe with his 'Fire on the Mountain' Biscuit. Christopher becomes the first Biscuit King and it was fun watching the excitement on his face when he won. Christopher's entry was in the Special Biscuit category. I will post his recipe as soon as I get it. Rounding out the finalist is Megan Fleming in the youth division with her' Big Orange Biscuit', and Matt Sandbank in the savory for 'Paige's Family Dinner' Biscuit.

International Biscuit Festival Biscuit Bash

Last night we attended the Biscuit Bash one of the events surrounding Knoxville's International Biscuit Festival. The Bash was billed as a 'Meet and Greet' for Biscuit Fest sponsors, Bake-Off finalist, judges, demonstrators, VIPs, Southern Food Writing Conference Speakers, attendees, friends and family. The menu featured a Taste of the South with chefs and cook book authors pulling out all stops to showcase their talent. Thanks Liz Thorpe author of " The Cheese Chronicles" and owner of The People's Cheese, I have a new favorite cheese Sandy Creek, from Goat Lady Farm in Climax, N.C. I was especially interested in sampling Julia Reed, contributing editor at Garden & Gun Magazine and 4 x Cookbook author's offering of Bacon Wrapped Watermelon. All I can say is "Yummy" and I can't wait to spring it on friends and family. Another hit of the evening came from Knoxville chef Holly Hambright, owner of Holly's Eventful Dining. The dish was Smoked Trout Cake with Pickled Pecan Remoulade. Chef and Cookbook author , Regina Carboneau also got my attention with her Shrimp and Grits. The evenings menu offered something for everyone. The food delicious and beautifully presented and no one went home hungry. Attendees were also treated to a new full length film from the Southern Foodways Alliance, 'Pride and Joy'. The documentary directed by Joe York featured providers of Southern food from Virginia to Texas. Two of my local favorites, Benton's Country Hall and Cruz Farms were featured in the film. The film was a wonderful end to a beautiful evening. And now today I head for Market Square, put on my apron and compete in the Biscuit Cook-Off. Wish me luck!!!

National Buttermilk Biscuit Day

Today is National Buttermilk Biscuit Day, something I found out thanks to Foodimentary blog; In Knoxville, this is Biscuit Week as the countdown begins for this year's International Biscuit Fest which runs Thursday through Saturday. This will be my third year participating in the Biscuit Contest. I grew up on biscuits made with Bisquick and when I married my Southern husband, he informed I should learn to make a true Southern biscuit. Doing my research I learned great biscuits begin with a soft wheat Southern flour like White Lily, buttermilk and love. The first year I entered a Bacon, Lettuce and Fried Green Tomato Biscuit in the Special ( Weird) category and came in 1st place in the category. The next year I went for an International entry with my Peruvian Chicken Biscuit, also in the special category and finished in 2nd place but got to meet Southern Cooking icon Natalie Dupree. Both entries used buttermilk as a main ingredient in my biscuit. This year I am entering a sweet biscuit and there is not a drop of Buttermilk in sight. It almost seems sacrilegious! So for now I am counting down the days to the Biscuit Cook-off and for another chance to take hope the trophy of Biscuit Queen. Stay tuned:)

Bloomin' Barbeque and Bluegrass Festival

One of my favorite festivals of the year is the Bloomin' Barbeque and Bluegrass Festival in Sevierville. This year's festival takes place May 17 & 18 and I can't wait. What can be better in Tennessee than Barbeque and Bluegrass and better yet ...it is free. Not the barbeque of course, but hungry visitors can choose from several 'que vendors, all displaying trophy's from past competitions at a reasonable price, stake out a spot in front of one of the bandstands and enjoy life. Friday night along with BBQ & music there is a kids burger cook off for those 6-16 years old. The following day 46 World Class Barbeque Cook-Off Teams compete in the Kansas City Royal BBQ Society Sanctioned Event to claim the trophy, $$$ prize and bragging rights for the year. What makes this event different from any other BBQ Cook-Off is it includes the Mountain Soul Competition. Sevierville is home to Dolly Parton and the Competition gives a chance for singers a chance to showcase their talent by singing one of the 3,000 songs written by Ms. Parton. Thirty finalist get a chance to preform and a winner is chosen from the kids division ( under 12 ) and the adult ( 12 + ) group. The winner receives a cash prize, a recording session in Nashville and a guitar autographed by Dolly. For more information about the Festival go to ; http://www.bloominbbq.com

Wild Ramps

Ramps, wild leeks or stinking onion, is a much loved sign of spring in Eastern Tennessee spawning festivals across the region. While West Virginia holds the title of most Ramp Festivals held each spring, Tennessee comes in a close second with Ramp Festivals held each spring dating back to 1959. Old timers speak of ‘ramps’ with nostalgia, recounting stories of going up to the mountains with their grandparents to harvest the pungent bulbs, and anticipation in enjoying this springs harvest. So for the uninitiated what are ramps, where are they found and what to do with them? Ramps/allium tricoccum Ramps are a member of the allium family. The flavor of ramps is a cross between an onion, leek and garlic. While the bulb resembles a spring onion, the top is broad and flat, resembling lily of the valley plants. Ramps are part of mountain folklore and used as a spring tonic as one of the first plants to emerge in the spring. Finding Ramps Ramps can be found growing from South Carolina north to Canada and west to Missouri and Oklahoma. They are found growing wild in the mountains and forest and prefer to be close to streams. Because of the growing popularity of ramps the state of Tennessee has listed the plant as ‘commercially exploited’, and in 2002 both Tennessee and North Carolina made it illegal to harvest ramps in the Smoky Mountains. Ramps may be ordered during their growing season from April to May from a West Virginia forager at http://www.bloggingwv.com/wild-ramps-for-sale/ Cooking Ramps A traditional ramp dinner consists of potatoes fried in bacon fat with ramps, eggs scrambled with ramps, striped meat (side meat/ bacon), beans and cornbread. The cleaned ramps are chopped including both the bulbs and leafy greens and par boiled for 10 minutes; drain and add to the potatoes or eggs while frying. Boiled ramps are also eaten as a green vegetable, with pasta, soups and any dish that calls for leeks. Tennessee Ramp Festivals Unfortunately the oldest Ramp Festival in Tennessee, The Cosby Ramp Festival, has been cancelled. The festival began in 1954, and brought dignitaries from around the nation including President Harry Truman, to the Smoky Mountains to try the treasured allium. Fortunately other communities around Tennessee have continued the Ramp tradition; Tellico Plains Ramp Festival, Traditional dinner, crafts, entertainment; Third Saturday in April. http://Tellico-plains.blogspot.com/2012/03/ramp-festival Polk County Ramp Tramp Festival; since 1958 this is the place to go to learn to identify and dig ramps. The Wednesday before the festival volunteers meet and go out to dig the ramps. On Friday volunteers prepare the ramps and on the last Saturday in April the festival and dinner takes place. http://ramptramfestival.com Unicoi County has been celebrating ramps for 28 years. The event takes place the 2nd Saturday in May and is held at the Flag Pond Community Center. www.flafpond.com/festival/ramp/fest.htm

New Hopewell Baptist Church Sportsmen Dinner

Last night we attended the annual Sportsman Dinner at New Hopewell Baptist Church in Seymour. This free event attracts outdoor's men (and women)and adventuress foodies from around the area. Despite a light drizzle rain the turn out was huge, many coming for the food, others to hear Ken Sparks, head coach from Carson Newman College speak. Others came for a free chance to win one of the many door prizes including a muzzle loader, a compound bow, a hunting trip and a ton (almost) of fishing rods. I have attended wildlife dinners in several states but this dinner was by far the best organized and the food the most delicious of any I have attended. Wildlife Dinners are usually male territory with men doing most of the cooking. Many I have attended serve charred pieces of unidentifiable meat with deer, bear and elk all looking and tasting the same...burnt. Rarely do they include anything green although many do offer baked beans from a can as the one token veggie. The food at the New Hopewell Dinner showed they knew what they were doing in preparing the wild game. Vension was most prevalent but prepared in many ways; swiss steak, chili, tomatoes and onions, grilled, goulash and more. I always look for something I haven's tried before and this night it was the wild hog BBQ Ribs. I expected a wild flavor and the meat to be tough, instead the ribs were smoked perfectly and fall off the bones tender. The sauce complimented the flavor and it was my favorite of the night. My husband went for the pickled quail eggs and the racoon. Both got a thumbs up and a big thumbs up to the chef behind the dinner and New Hopewell for bringing everyone together. Thank You.

Buttermilk

One of the first things I discovered upon moving to Tennessee was Southerners Love Buttermilk. Growing up my best friend was from Virginia and her favorite meal was beans and corn bread which she washed down with buttermilk.While I still don't drink straight buttermilk, I too have fallen in love with this wonderful Southern treasure. I began my appreciation of this once discarded remnant from churning butter, when practing recipes for the International Biscuit Festival Contest in Knoxville. Using buttermilk made my biscuits light and fluffy. I started using buttermilk in my homemade pancakes and waffles and it really made a difference. Next I started searching regional cookbooks for old time recipes using buttermilk. My first find was Buttermilk Syrup, and while I couldn't imagine what it would taste like I decided to give it a try and Oh how glad I was I did !!! One word 'Amazing'. I now use it on pancakes, buttermilk of course and also use it as a glaze on Sour Cream Pound Cake and cookies. It is so good it would make a piece of leather from an old shoe taste good!! My next buttermilk find came while sitting in the waiting room of the doctor's office. Flipping through the pages of a Tennessee Farm Magazine dated December 2011 I came across an article containg a treasure trove of buttermilk recipes compiled by the Tennessee Department of Agriculture Market Development Department. My favorite and one I make on a regular basis is called White Lie Buttermilk Pie. I'm not sure where the name came from, but I can not tell a lie, This is one great pie. The last one I made I added well-drained peach slices just before the pie was done. Delish!! In and around Knoxville there is only one buttermilk to use Cruze Dairy Farms. Check out their website and pictures at www.cruzefarmgirl.com BUTTERMILK SYRUP 1 ½ Cups Sugar ¾ Cup Buttermilk ½ Cup Butter 2 Tablespoons corn syrup 1 Teaspoon baking soda Combine and bring to a boil. Reduce heat and simmer 7 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Serve warm or cold. White Lie Buttermilk Pie 1 single pie pastry 8 Tbs. unsalted butter 1 Cup sugar 3 Tbs. all purpose flour 3 eggs 1 Cup Whole Buttermilk 1 tsp. pure vanilla extract Preheat oven to 450 degress. Line pastry crust with double thickness of aluminum foil and bake 8 minutes. Remove foil and bake 5-6 minutes longer or until shell is light brown. Reduce oven temp to 350 degrees. In a saucepan over low heat ; melt the butter, stir in sugar and flour. Mix until smooth. In a mixing bowl; beat eggs until light and fluffy. Stir in buttermilk and vanilla. Slowly stir buttermilk mixture into the melted butter mixture. Pour into baked pie shell. Using aluminum foil tent the pie and bake for 50-55 minutes or until center is set. Cool on wire rack one hour. Refrigerate for 4 hours before serving. Serve plain or with whipped cream. ( I sometimes sprinkle the top lightly with ground nutmeg before baking )

Ramps and Festivals

Ramps, wild leeks or stinking onion, is a much loved sign of spring in Eastern Tennessee spawning festivals across the region. While West Virginia holds the title of most Ramp Festivals held each spring, Tennessee comes in a close second with Ramp Festivals held each spring dating back to 1959. Old timers speak of ‘ramps’ with nostalgia, recounting stories of going up to the mountains with their grandparents to harvest the pungent bulbs, and anticipation in enjoying this springs harvest. So for the uninitiated what are ramps, where are they found and what to do with them? Ramps/allium tricoccum are a member of the allium family. The flavor of ramps is a cross between an onion, leek and garlic. While the bulb resembles a spring onion, the top is broad and flat, resembling lily of the valley plants. Ramps are part of mountain folklore and used as a spring tonic as one of the first plants to emerge in the spring. Ramps can be found growing from South Carolina north to Canada and west to Missouri and Oklahoma. They are found growing wild in the mountains and forest and prefer to be close to streams. Because of the growing popularity of ramps the state of Tennessee has listed the plant as ‘commercially exploited’, and in 2002 both Tennessee and North Carolina made it illegal to harvest ramps in the Smoky Mountains. Ramps may be ordered during their growing season from April to May from a West Virginia forager at http://www.bloggingwv.com/wild-ramps-for-sale/ The cleaned ramps are chopped including both the bulbs and leafy greens and par boiled for 10 minutes; drain and add to the potatoes or eggs while frying. Boiled ramps are also eaten as a green vegetable, with pasta, soups and any dish that calls for leeks. This weekend we traveled down to Tellico Plains to the 3rd. annual Ramp Dinner and festival. I knew that ramps grew wild in the mountains and were harvest in the early spring. I also knew thew were a cross between an onion and a leek. The dinner was the traditional ramp dinner of scrambled eggs w/ ramps, fried potatoes w/ ramps, boiled ramps, beans, fried side meat, beans, corn bread, drink and dessert for $7.00. The dinner was delicious. After I was able to purchase a bag of cleaned ramps for $5.00, which I used to prepare my fried eggs and potatoes the next day. I now know what all the fuss is about. Unfortunately the oldest Ramp Festival in Tennessee, The Cosby Ramp Festival, has been cancelled. The festival began in 1954, and brought dignitaries from around the nation including President Harry Truman, to the Smoky Mountains to try the treasured allium. Fortunately other communities around Tennessee have continued the Ramp tradition; Tellico Plains Ramp Festival, Traditional dinner, crafts, entertainment; Third Saturday in April. http://Tellico-plains.blogspot.com/2012/03/ramp-festival Polk County Ramp Tramp Festival; since 1958 this is the place to go to learn to identify and dig ramps. The Wednesday before the festival volunteers meet and go out to dig the ramps. On Friday volunteers prepare the ramps and on the last Saturday in April the festival and dinner takes place. http://ramptramfestival.com Unicoi County has been celebrating ramps for 28 years. The event takes place the 2nd Saturday in May and is held at the Flag Pond Community Center. www.flafpond.com/festival/ramp/fest.htm

East Tennessee Transplant

I am a Tennessee transplant, as a matter of fact that is what I wanted to call this blog, but that name was taken. So instead I will call my new blog My Tennessee Discoveries. I have been living in East Tennessee for two years. I have fallen in love with the mountains, the people ( most of them), the history, traditions, food and music of my new home. For the past year I have written a blog about where to eat pancakes in Pigeon Forge, Gatlinburg and Sevierville. Now I want to write about the things that are new to me; Buttermilk, Ramps, Harp Note Singing, Native American Flutes, Biscuit Fest, Nashville Hot Chicken,BBQ, Bluegrass, Gospel Sings, and beans. I write this for my family and friends but share it with anyone interested in exploring or re-exploring Tennessee through the eyes of a transplant. :)