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!!!