Flavor Is Always in Season

New ideas for appetizers are a tall order. At least for me. While chips and salsa are always tasty, I get tired of that. Recently, we had guests coming over, and I got the idea for these toasts while staring into the pantry. A lonely jar of jalapeños jumped out at me. These little bites have an attitude, and all the guests who’ve tried them have wanted more. I don’t bake bread, so I grab a loaf of French or Italian bread at the grocery. I’m in love with these!

Hot Honey Cheese Toasts

Hot Honey Cheese Toasts

(Serves as many as you care to slice and assemble))

• 1 baguette or Italian loaf Pimento cheese (see Rev. Keith Cook’s recipe)
• Picked jalapeños slices (from a jar) Honey

1. Preheat oven to 375 degrees.
2. Slice bread diagonally into ¼-inch slices.
3. Spread 1 tablespoon pimento cheese on each bread slice.
4. Top cheese with 1 slice (or two if you like) jalapeño.
5. Bake at 375 degrees for 8-10 minutes or until bread is crisp on the edges and cheese is bubbly.
6. Remove from oven, drizzle generously with honey, and serve immediately.

Extra Special Pimento Cheese

Store-bought pimento cheese can be great. Homemade is better. Everyone has their favorite recipe. Reverend Keith Cook is currently serving at St. Joseph’s, and like all church folk do, that congregation loves to bring food and enjoy it together in fellowship. Recipes are discussed and swapped with almost as much enthusiasm as the word amen is said — almost, but not quite. Anyway, this recipe is great, because the pecans make the texture more interesting. Try it on Hot Honey Cheese Toasts.

Rev. Keith Cook’s Pimento Cheese Spread

• 1½ cups Duke’s mayonnaise
• 1 (14 oz.) jar diced pimiento, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon finely grated onion
• ½ to 1 teaspoon ground cayenne pepper (adjust to your taste)
• 1 cup chopped pecans
• 1 (8 oz.) block extra-sharp Cheddar cheese
• 1 (8 oz.) block sharp Cheddar cheese

1. Stir together first 5 ingredients in a large bowl.
2. Toast the pecans by baking at 350 degrees in a single layer on a shallow pan 8 to 10 minutes. Stir halfway through for even browning.
3. Finely shred the extra-sharp cheese using the small side of a box grater. Then shred the sharp cheese using the large side of the grater. The two different shreds make a nice texture.
4. Add pecans and cheese to the mayo mixture, and enjoy. Store in the refrigerator.

Fresh Corn is Hard to Beat

Warm weather brings bountiful bushels of juicy corn, and this chowder takes advantage of its sweet goodness. This recipe is adapted from one in the book, “Farmhouse Weekends” (Gibbs Smith, 2021).

Easy Corn Chowder

(Serves 6 to 8)

• 8 slices bacon, roughly chopped
• 2 tablespoons butter
• 1 cup chopped sweet onion
• 1 pound Yukon Gold potatoes, diced large
• 4 cups vegetable broth
• 3 tablespoons all-purpose flour
• 2 cups half-and-half
• 3 cups fresh corn kernels
• Hot sauce to taste
• Salt and pepper to taste
• Sliced green onion for serving

1. In a cast-iron skillet, cook bacon over medium heat until crispy. Remove from pan, and drain on a paper towel.
2. Pour off grease, keeping about 1 tablespoon in the pan. Add the butter to the pan, along with onions and potatoes. Cook while stirring frequently until onion is translucent.
3. Stir in broth, and simmer, covered, for 15-20 minutes or until potatoes are fork tender.
4. Whisk together flour and half-and-half in a small bowl until smooth. Slowly add to potato mixture, along with corn, and cook until corn is tender (about 5 minutes).
5. Add bacon and seasonings. Serve with green onions on top.

Finally Measuring Up to Mom

My husband’s mother was born and raised around here, and back in the day she could flat-out cook. I make good cornbread dressing during the holidays, but it has never been considered as good as Bonnie’s. And she had a way with garden-fresh veggies that I have yet to rival. But somehow I’ve managed to make these deeply rich chewies taste just like hers. I don’t make them often, because neither of us has any self-control when faced with an entire pan warm from the oven. So my advice is: make them when you’re having company or going to a potluck!

Bonnie Henderson’s Brown Sugar-Pecan Chewies

Bonnie Henderson’s Brown Sugar-Pecan Chewies

(Makes 24 servings)

• 2 cups brown sugar, firmly packed
• 2 sticks (1 cup) unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup toasted chopped pecans

1. Preheat oven to 375 degrees. Lightly grease a 9- x 13-inch baking pan.
2. Stir together brown sugar and butter in a large bowl.
3. Stir in the eggs and vanilla until combined.
4. Add flour, baking powder, and pecans (batter will be thick).
5. Spread in pan, and bake at 375 degrees for 20 minutes or until lightly browned on top and set in the middle. Try not to brown top too much, or chewies will be dry.
6. Cool and cut into 24 bars.

Note: If desired, you can add 1 cup sweetened flaked coconut to the batter before baking.

Step into the Kitchen

Do you have a recipe to share, either because it has dear memories associated with it or it’s just plain yummy? Email it to Groundhognews@yahoo.com. We will try to include it.