My Tennessee Discoveries

Thursday, August 14, 2014

Best Donuts in the World Found in Maryville, Tennessee!!!

Nothing can beat a great donut and when it comes to 'OMG these are GREAT Donuts ' one only has to travel to Maryville, TN. Forget the chain donuts. While both Krispy Kreme and Dunkin helped fuel our love of the fried pastry, nothing is better than a donut made by hand by someone who loves making donuts. Since 1948 donuts have been made , the same way in the same location at Richy Kreme Donuts, 2601 Old Knoxville Pike. Imagine 67 years !!! That's a lot of donuts.

Back then the donuts were a small part of the Richy Kreme Drive - In and served as a dessert at the end of a meal. Through the years the drive in stopped selling meals and ice cream but the tradition of homemade donuts lived on. Glazed, or filled with jelly, including blueberry, lemon, raspberry, strawberry and apple and crème of coconut, Bavarian, vanilla or strawberry crème.

Don't expect machine cut perfect round donuts. These donuts look homemade because they are. Don't expect light as air pillows. These babies have substance. These are the donuts Grandma use to make...and that's a good thing.

Richy Kreme Donuts also makes UT donuts during football season along with specialty donuts for Christmas, Halloween and other holiday or special celebrations. Call ahead for special orders at 865-983-2580. This place is a gem in Maryville and we hope it will be around another 67 years. While right down the street where Old Knoxville Pike turns into E. Broadway there is another gem of a donut shop, The Donut Palace.

Once again the donuts are made by hand. These donuts are Krispy Kreme type donuts but oh so much better. They have the usual assortment of glazed, cake , filled , bear claws ,apple fritters along with breakfast croissants and biscuits.

The shop is located in a building that once housed a Sonic Drive In . We are always amused by two older men that bring their own folding chairs and sit outside enjoying their morning coffee and donuts.

Only in Maryville, Tennessee. The Donut Palace,2010 E. Broadway,is open 7 days a week a often run out of donuts early so if you are traveling call ahead at 865-981-8833. Choose your donut; light as air or Granny's homemade or do what we do get a half dozen of each.

Saturday, August 9, 2014

Foodie Finds in Maryville, TN Jamacian Chicken and Cuban Sandwich

I was born a foodie and as such I am always on the look out for new and different foods. I have been know to travel half a day to try a new restaurant or find the perfect hot dog or donut featured on TV. I also love when someone is passionate about the food of their homeland so passionate that they bring it wherever they go and share it with us locals. Such is the case with two of my favorites ; Rocky's Jamaican located at 2162 E. Broadway in Maryville, TN

Rocky came to Maryville after meeting his love when she was vacationing in Jamaica, she returned bring home a husband and the gift of Jerk Chicken to all of us in East Tennessee. Rocky's is a drive through with picnic tables out back. The jerk chicken comes with three sauces; mild ( hot ), medium ( hot enough)and hot ( omg scream for Mommy ). You have been warned.

Rocky's also serves Jamaican B- B-Q, goat curry, beans and rice, plantains and an amazing Cocoa bread. Rocky's is closed on Sundays and open the other six days , closing when they run out of food. Give them a call to 865-233-1065 before driving any distance.

Right down the road is another favorite , The Aroma Café at 2570 E. Broadway , featuring Cuban Food. I had never had an authentic Cuban sandwich before trying my first here. Trying the imitations left me wondering what was the big deal? Then I tried a real Cuban, made on Cuban bread and suddenly I Got It !!! Yum !!!

The Cuban Sandwich comes in small, medium and large. The large is big enough to share. Sandwichs come with a side of black beans and rice. Aroma Café also serves empanadas , sweet or savory, picadillo , Mojo or Cuban Coffee, and Cuban soft drinks. The Aroma Café is open six days a week and closed on Sunday. They also close when they run out of food so again if traveling any distance call ahead at 865-982-4933. Rocky's Jamaican and Aroma Café , both worth the trip to Maryville.

Monday, July 21, 2014

How to Tube Safely in the Smoky Mountains

I can't think of a better way to cool off in the heat of the summer in the Smoky Mountains' than to float down a mountain stream on a tube. Bring a tube from home or shell out a few bucks for a tube and shuttle service from one of the many tube shuttle services in Townsend. While tubing is a lot of fun , first time tubers can do a few things to be safe and comfortable while floating down the river. 1. Dress appropriately. Many tubers wear swim suits, but cut-off shorts and tees are fine. Don't wear baggy clothes that might get caught on tree branches or rocks along the way. 2. Wear shoes. An old pair of sneakers or water shoes work best. Foot protection is needed getting down the bank to the river, over the rocks were the water level is low and getting out of the water and up the bank at the end of the float. 3. Apply waterproof sun screen and lots of it. The mountain streams and rivers run cold and many people make the mistake of feeling safe from the sun. Unfortunately they go home with sunburn instead of a pleasant tubing memory. 4. Tube in the center of the stream when possible. Remember along the banks and under fallen logs are homes to many creatures including snakes, turtles and crayfish. Most creatures will run the other way, but no one wants to step on a turtle or disturb a nest of snakes. 5. Children under the age of 13 are required to wear a life vest. Life vest are included free of charge at most tube rental locations. Otherwise bring your own. 6. Select the right size tube. Mommy tubes are available for small children. They are tube like floats without the center hole, so there is no danger of the child slipping through. Tubes for older children and adults come in small, medium and large. Don't put a 350 pound person in a tube designed to hold 120 pounds. 7. Each and every tubing experience is different. The water is colder in the early spring. The depth of the water depends upon the amount of rain received each season. Immediately following a rain the water is deeper and running faster and can be dangerous. Take this into consideration when tubing with children. Tubing may not be for everyone, but if you love adventure and the great outdoors tubing just might become your favorite activity in the Great Smoky Mountains.

Sunday, July 20, 2014

Smoky Mountain River Tubing

There is nothing more fun in the summer then floating down the Smoky Mountains on a raft or in a tube. My husband remembers the 'good old days' , when as a kid, he and his friends would carry their own inter tubes to the mountains, hiking up and floating down for free. One can still bring their own inter tube and float down for free, but the easiest way is to visit an outfitter that provides tubes, life vest , a shuttle and everything else needed to tube down the river. I am basically a water rat at heart , so while there are several outfitters offering rafting and floats, I always choose Smoky Mountain River Rat. River Rat is located on the Townsend side of the mountains, 15 miles from Pigeon Forge and 45 miles from Gatlinburg. The scenic loop and Cades Cove is only 9 miles away and is a popular camping destination for families. River Rat has over 500 tubes and also offers kayaks for those so inclined. River Rat is open 7 days a week May through September from 10 until 5. Tube rental, unlimited shuttle , life jacket and tax is only $13.00 per person with children 5 and under for free. Group rates are available. Kayak rentals run $15 and include 1 trip on the shuttle bus. Additional trips on the shuttle for kayaks are $5.00. Tubing is great for all ages and one need not know how to swim. Great grandmothers to little ones 2 years and up float down the 1 1/2 mile gently flowing river. The River Rat also offers a second choice designated for children 5 years and older that is a little swifter and last 1 hour. Swim wear is appropriate to wear , but many choose to wear shorts and tee shirts. Tennis or water shoes are a good choice because the rocks one encounters along the way can be hard on ones feet. River Rat has picnic tables, changing rooms, showers and bathrooms on site. Reservations are not necessary but one can save time by visiting their web site at www.smokymtriverrat.com , printing and filling out the forms needed before the float. Reservations may be made online or by calling 865-448-8888.

Saturday, July 19, 2014

Knoxville's Celebrity Restaurants

Friday, July 18, 2014

Moonshine in the Smoky Mountains

Moonshine has long been associated with the Tennessee Smoky Mountains. The state of Tennessee Legislature embraced the history and tradition of the 'still in 2008 when they eased regulations on Pot Still Distilleries. Today legal Moonshine is alive and thriving in the mountains. Visitors can travel the Moonshine Trail, visit Moonshine distilleries' and take home a pint of 'shine in a mason jar. Moonshine Trail To learn a little about the history and tradition of Moonshine in East Tennessee pack up a cooler of 'Good Old Mountain Dew', first produced in Knoxville and named after the nickname given to moonshine, and a map from the visitor's center of the White Lighting Trails. As you drive the 200 mile White Lightning Trail through the mountains and 9 counties in Tennessee imagine you are running 'shine during the prohibition era while listening to the soundtrack from the movie 'Lawless'. In Knoxville take a pit stop at the Mast General Store, on Gay Street, and pick up a handful of Squirrel Nut Zippers from their display of old time candy. Squirrel Nut Zippers date back to the 20's and received their name from moonshiners and moon shine. Then walk down the block to Union and Gay and pick up a Tennessee Moonshine Cake at The Market. Moonshine Museum and 100 Proof To find an authentic working moonshine still head up to Ole Smoky Moonshine in Gatlinburg. Located on the Parkway and open 7 days a week, this legal distillery offers a moonshine museum, tours and if you are over 21 a free sample. Smoky Mountain Moonshine is available in six varieties plus limited seasonal offerings, but in keeping with Tennessee law, no hard liquor sales on Sunday. Popcorn Sutton One of the most famous moonshiners in East Tennessee was Marvin 'Popcorn' Sutton. Rather than face time in prison for brewing shine, Sutton committed suicide in 2009. Today his legend lives on in his book, ' Me and My Likker- the True Story of a Mountain Moonshiner', and the largest pot still whiskey operation in the country , Popcorn Sutton's Distilling Company in Cocke County. The distillery produces Tennessee White Whiskey made from Sutton's original recipe.

Saturday, October 5, 2013

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 ...

Sunday, September 15, 2013

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.

Thursday, September 12, 2013

Cades Cove Cabins by Artist Michael Hardin

Wednesday, September 11, 2013

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.

Thursday, June 6, 2013

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

Monday, May 27, 2013

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.

Tuesday, May 21, 2013

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.

Saturday, May 18, 2013

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!!!

Tuesday, May 14, 2013

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:)

Friday, May 10, 2013

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

Monday, May 6, 2013

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

Sunday, April 28, 2013

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.

Thursday, April 25, 2013

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 )

Tuesday, April 23, 2013

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