Monday, July 30, 2012

SandFly BBQ Revisited-iPhone Edition-Black and White Wednesday

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I'm back with my iPhone at one of my favorite BBQ restaurants in Savannah-Sandfly BBQ. In a previous post I gave a brief history of Sandfly and a photo of the large chalkboard on which is written the vast menu of barbecue (beef, pork and chicken) sandwiches, plates, sides and family size offerings. This time, I'm featuring some more photos of the inside of the restaurant showing the collection of old license plates, ceramic and papier mache pigs, bumper stickers and my lunch-the Junior Pulled Pork Sandwich with coleslaw. Not shown is a collection of Elvis memorabilia dotting the walls, posters of 70's rock stars as well as photos of the township of Sandfly back in the 50's. The restaurant itself has been in business since 2007.

Old License Plates and Pabst Blue Ribbon Exit Sign

Junior Pulled Pork Sandwich

"If Momma Ain't Happy.....Ain't Nobody Happy!!!"

Photos were shot on an iPhone 4 using Camera + with a Contessa filter.

This is my entry to Black and White Wednesday $43 created by Susan of The Well-Seasoned Cook and hosted this week by Simona of Briciole.

Please do not use images or text without my permission. 

Friday, July 20, 2012

Chilled Fresh Peach Yogurt Soup

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This cold peach soup is so good that it needed a reappearance! The peaches are very good this year and will be so wonderful in this cold soup. Enjoy a second time around! Nestled in a bed of ice, this soup stays cold even in the hottest of days. To make the ice bed, I poured a small amount of water in a pan deep enough to hold the soup bowl. I froze that layer then positioned the bowl in place and filled the pan with enough water to about midway the bowl. When frozen, just pour the soup in the bowl and serve on a plate. For presentation purpose, I used a small soup bowl.

An easy, not too sweet, chilled soup for hot summer days, perfect for a light first course at lunchtime or as a refreshing conclusion to an outdoor meal. Fresh, ripe peaches are a must. To easily peel peaches, fill a large pot about three-fourths full with water and bring to a boil over high heat. Rinse peaches and with a sharp knife, cut an X in the bottom of the peach. This will facilitate peeling process. Place peaches three or four at a time into the boiling water and leave for about 30 seconds. Remove to a large bowl of ice water and let cool completely, then remove the peel.
Peach Yogurt Soup

2 lbs ripe peaches, peeled
2 cups peach nectar (Looza is a good brand)
2 tablespoons Meyer lemon simple syrup
1 1/2 cups 2% Greek yogurt
1/2 cup Rose wine
1/8 teaspoon ground ginger

Fresh blueberries and fresh mint leaves for garnish
Place the 2 cups of peach nectar in a small saucepan, bring to a boil. Over medium heat,reduce the nectar by half, about 20 minutes. Cool completely, then chill until ready to use.

Cut the peeled peaches in half and remove pits. Chop into small cubes. Reserve 1/2 cup for garnish,cover and refrigerate. With remaining cubes, puree in a food processor until smooth. Pour the puree into a bowl and stir in the reduced peach nectar, yogurt, lemon simple syrup, ginger and the wine  Blend well. Cover and chill at least 4 hours.

To serve, ladle soup in bowls and garnish with reserved peaches, blueberries and mint leaves. Makes 4 servings. Recipe adapted from Williams Sonoma-Soups

A Scattering of Peaches

The Soup Kitchen, The Soup Kitchen Badge
 This is my entry in Summer Soups-The Soup Kitchen Blogger Event created and hosted by Deb of The Spanish Wok.

This is also my entry to Black and White Wednesday #42 hosted by Roma of Roma's Space. Check out these fine sites for more information.

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Wednesday, July 18, 2012

Black and White Wednesday #41-The Roundup

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This is my first time hosting Black and White Wednesday and this past week have been amazed at the collection of black and white culinary images that have been streaming through my inbox. The eyes of these photographers whose images you are about to view are keen and proficient. Welcome to the world of  culinary black and white! Hope you enjoy these images as much as I have. If there are any errors in this post, please email me or comment and I will sort them out.

Thanks to Susan for creating this event and to all who contributed. Next week, Roma of Roma's Space will host #42 and welcomes your images.

A Selection of White Cheese
Haalo - Cook (Almost) Anything Once

Grand Romance Riverboat ( Rainbow Harbor, Long Beach, Ca
Simona - Briciole

Fruity, bubbling glasses
Cinzia - CindyStar Blog

Aperitif in the Terrace
Cinzia - CindyStar Blog

Pickled Shallots
Shruthi - Food and Clicks

Anusha - Tomato Blues

Farfalle-Creamy Farfalle with Spinach
Nandita - Paska-Shale

Deliciously Indian
Shri -Tiffin Carrier Antiques

Peach Cider Doughnuts
Shri -Tiffin Carrier Antiques

 Atis-Sugar Apple
Hilda - Filipino Food Store

Chai, Cup, Book and Potato Chips
Priyanka -Asan Khana

Decision Difficult
Susan - The Well-Seasoned Cook

Success Into Failures
Rosa - Rosa's Yummy Yums

Okra For Sale at the Farm Stand
Lynne - Cafe Lynnylu
Please do not use images or text without my permission. 

Monday, July 16, 2012

Watermelon Peach Sangria-Secret Recipe Club

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I've missed a few Secret Recipe Club  postings as I have moved recently and have not had the time to participate in this event, but I'm quite happy to be able to post this month. My blog assignment this month was to pick a recipe from Amy's blog-What's Brewing in the Kitchen. After much deliberation, I chose Red Wine Sangria, a refreshing summer libation, a perfect cooler for our hot summer days here in coastal Georgia.

Passionate about preparing locally grown and seasonal foods, Amy cooks and Zach brews, a match made in culinary heaven. Amy has a collection of cookbooks from which she selects recipes to prepare in addition to using the Food Network Magazine as a source. The sangria comes from the celebrity chef and restauranteur  Jose Andres' book, Made in Spain. A classic sangria using red wine, brandy, vodka, fruit juices and fresh fruit such as apples, etc. Since we are at the height of the peach growing season here in the South and watermelons this summer are about the best I've ever eaten, I just had to add them to my version of the sangria.

Red Wine Sangria


  • 1 bottle fruity red wine, preferably Spanish
  • 5 tablespoons brandy
  • 1/4 cup orange-flavored liqueur, such as Triple Sec
  • 1/4 cup lime-flavored liqueur, such as Limonella
  • 1 stick cinnamon
  • 1 strip of lime zest
  • 1/4 cup fresh orange juice
  • 1 cup sparkling lime water
  • 4 peaches, peeled and sliced
  • Chunks of watermelon to add to sangria and for garnish
  1. In a large pitcher, combine the red wine, brandy, liqueurs, cinnamon stick and lime zest. Refrigerate at least 4 hours or overnight. When ready to serve, stir in the orange juice and sparkling lime water. Add peaches and watermelon. 
  2. Add ice to glasses of choice and pour over the sangria, making sure you get some of the fruit. Garnish with additional chunks of watermelon. Serves 4.
Please do not use images or text without my permission. 

Friday, July 13, 2012

Announcing Black and White Wednesday #41

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"If I could tell a story in words, I might not have to lug around a camera"
~Lewis Hine~
How appropriate the above quote is! While traveling through Cuba, everyday for two weeks, I had my heavy camera with a zoom lens around my neck constantly! I would have loved to tell the story of Cuba without the weight of the camera, but I believe my photographs told much more than I could have done with words. The excitement in the faces of the children when given pencils or lollipops, the stunning scenery, the gratitude of the adults when given vitamins for their children or even toothpaste and soap, things we take for granted.  I feel the same about photographing food or food related subjects in black and white.  Devoid of color, one notices texture in either the food or the background and also, in the varying shades of black to white. Words are not necessary-the story is there!

Susan of The Well-Seasoned Cook created Black and White Wednesday-A New Culinary Event back in July of 2011 and with this event has brought aficionados of culinary photography and black and white photography together. I'm pleased to be hosting BWW #41 and look forward to your entries. There are a few simple rules to follow and you can find them on the host's line up. I will accept your entries up to midnight New York time on July 17th. In your email to lynnylu AT gmail DOT com, please put BWW in the subject line and attach a photo or photos no larger than 500 X 700, either orientation.

Farm Stand at Bethesda Farm Gardens

Please do not use images or text without my permission. 

Tuesday, July 10, 2012

Fig Preserve and Toasted Walnut Cake

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"Figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles" Pliny(52-113 AD)

In the background of this photo showing the cannon firing at Ft. Pulaski is one of the largest fig trees that I have ever seen. A few weeks ago while visiting there with my family, I noticed that the tree was loaded with unripe figs. The lady in the gift shop told me they would be ripe for picking around the end of June and were free to anyone who wanted to pick them. To celebrate our nation's 236th birthday this 4th of July,  Ft. Pulaski had several special events scheduled so it was a perfect time to go again, not only to view the special events, but to pick the ripe figs!  

It took eight cups of figs to make the fig preserves, but alas, the preserves, although tasting wonderful, lacked the thick syrupy quality I had expected. Not to worry, they were perfect to make the Fig Preserve and Toasted Walnut Cake. I'll try the preserves again today with the figs I picked yesterday from Ft. Pulaski. Pickings were slim, so it looks like the extreme heat has decimated the crop.

Very festive and easy to make, this crumbly cake loaded with bits of fig preserves and toasted walnuts is topped with a spiced rum hard sauce.  Perfect to serve during the winter holiday season, especially for those who aren't fond of the taste or expense of fruitcake. 

Fig Preserve and Toasted Walnut Cake
Ingredients for the Cake

  • 2 cups all-purpose flour, plus more for flouring the pan
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup (8 ounces) unsalted butter, plus more for greasing the pan
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 eggs, lightly beaten
  • 1 cup buttermilk
  • 1 cup Fig Preserves with syrup, homemade or purchased
  • 1 cup chopped walnuts, toasted
Ingredients for the Hard Sauce
  • 1/2 cup (4 ounces) unsalted butter
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons dark Caribbean rum, such as Myer's Spiced Rum
  1. In a medium bowl, whisk together the flour, baking soda, cinnamon and nutmeg. Grease and flour a 2-quart Bundt pan. Preheat oven to 350 F.
  2. In a large bowl, beat the 1 cup of better with an electric mixer until creamy, about 30 seconds. Add the sugars and beat until the mixture is fluffy and light, about 1 minute. Add the eggs, one at a time and beat until thoroughly incorporated.
  3. With a wooden spoon or spatula, fold in flour mixture in thirds to the butter and egg mixture, alternating with 2 additions of 1/2 cup buttermilk, 1/2 cup fig preserves, and 1/2 cup toasted walnuts. The batter should be pourable; add more buttermilk, if necessary.
  4. Pour the batter in the prepared Bundt pan and bake on a middle rack until a cake tester comes clean, about 50 minutes, but could take 10-15 minutes more.
  5. While the cake is baking, prepare the Hard Sauce. In a large bowl, beat the 1/2 cup butter with an electric mixer until creamy, about 30 seconds. Add the confectioners' sugar and rum and beat until smooth and fluffy. With a wooden spoon or spatula, turn mixture onto a plate and form into a log. Refrigerate until 10 minutes before serving.
  6. Remove cake from oven and place on a cooling rack for 20 minutes, then with a thin paring knife, loosen cake around edges and invert the cake on a plate.
  7. To serve, place a slice of  warm cake on a plate and top with a pat of slightly chilled hard sauce. If making the cake ahead of time, store the cooled cake beneath a cake cover for up to 24 hours, reheat, covered in aluminum foil, in a 225-degree oven for 15 minutes before serving. If storing for longer than 24 hours, transfer cake to a plate, cover with plastic wrap and store in refrigerator for up to 3 days. Remove from refrigerator 1 hour or  more to take the chill off before storing. 
  8. Note- I warmed individual slices in the microwave for a few seconds, then topped the slice with a pat of slightly chilled hard sauce. Serves 8. Recipe adapted from The Lee Brothers Southern Cookbook.

This is my entry in Black and White Wednesday #40, created by Susan of The Well-Seasoned Cook. This week is hosted by Anusha of Tomato Blues.

Please do not use images or text without my permission. 
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