In the kitchen with Vera: Southern New Year

Happy New Year!

We are going into 2023 with a BANG!!! Celebrating the new cookbook launch, some great recipes to take advantage of for good luck to begin the year and a Gluten Free expert who can assist in desserts that meet all of the requirements if you are gluten intolerant.

Right off the bat, how about a fan favorite from my almost 40 years in catering: Hot Mushroom Dip. I know there are a lot of locals that recall this dish at wedding receptions and cocktail parties that we catered, and now with the new cookbook, you can make it yourself. It is definitely worth the effort to make – just in time for the National Championship game and Super Bowl.

Next up, the pencil thin bone-in pork chop fried up really crispy in a cast iron skillet. Drizzle it with our favorite Peach Preserves from Pearson Farm and you are set with a great sweet & salty main dish. And for luck, which we will all need plenty of in 2023, the Blackeyed Pea salad, another favorite that will be in the book. You will find yourself making that for all kinds of events in the summer, too.

We could resist introducing you to Jen Fiore, a Gluten expert, who taught us a thing or two about baking gluten free. I loved sharing how we have clients during the Masters that are gluten free and she actually helped us quite a bit with suggestions and understanding of different resources for ideas.

The show airs both Thursday the 29th at 12:30 and again on Saturday night at 7:30 p.m. on WJBF. If you are planning to watch the Georgia Game, this would be fun to watch before it starts.

Happy New Year Everyone!

---

MORE: In the kitchen with Vera: Christmas Brunch

---

Southern Fried Pork Chops with Peach Preserves

Prep: 30 minutes

Cook: 50 minutes

Servings: 6

INGREDIENTS

2 large eggs

½ cup buttermilk

1 cup all-purpose flour

¼ cup corn starch

1 tablespoon garlic powder

1 tablespoon onion powder

½ teaspoon ground cayenne pepper

2 teaspoons salt

¼ teaspoon ground black pepper

⅓ – ⅔ cup oil for frying (depending on pan size)

6 (5-6 oz) bone-in thin sliced pork chops

1 Jar Mary’s Kitchen peach preserves from Pearson Farm

DIRECTIONS

1. Whisk together the eggs and buttermilk in a shallow bowl or pan. Set aside.
2. In a Ziploc bag, shake together the flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and ground pepper until combined.
3. Heat the oil over medium heat in a large cast-iron skillet. The oil should be at 350℉.
4. Bread one pork chop at a time by completely coating in the egg wash.
5. Next, dredge in the flour until coated. Press down on the pork chops to ensure the breading will stick when frying. Place on a platter until all the pork chops are breaded.
6. Place the pork chops in the pan, taking care to space them apart. Cook pork chops for 3-3 ½ minutes on each side. A meat thermometer inserted into the thickest part should read 175℉ when the pork chops are done.
7. Set aside on a platter lined with paper towels to drain off any excess frying oil. If your pan is not big enough you will need to cook in batches.
8. Warm the peach preserves.
9. Spread the warm preserves on the pork chops and enjoy!

---

MORE: In the kitchen with Vera: Christmas dinner

---

Black-eyed Pea Salad

This recipe is so colorful and certainly plays into the tradition of eating Black-eyed peas for New Year’s. You’ll definitely find ways to use it all year.

Prep Time: 20 to 25 minutes

Chill Time: 8 to 10 hours; up to 24 hours

Yield: Makes 6 to 8 servings

Ingredients:

2 cloves garlic, minced

½ cup rice vinegar

⅓ cup extra-virgin olive oil

¼ cup freshly squeezed orange juice

½ teaspoon dijon mustard

Kosher salt, to taste

Freshly ground black pepper, to taste

2 (15-ounce) cans black-eyed peas, drained and rinsed

1 small red bell pepper, chopped

1 rib celery, chopped

1 large carrot, peeled and diced

2 green onions, sliced

½ bunch fresh cilantro, finely chopped

Directions:

1. In a small bowl, combine the garlic, vinegar, oil, orange juice, mustard, salt, and pepper. Mix well until combined.
2. In a separate bowl, add in the black-eyed peas, bell pepper, celery, carrot, green onions, and cilantro. Stir to combine.
3. Pour the dressing over the black-eyed peas mixture and stir to combine.
4. Cover the salad and refrigerate for 8 to 10 hours.
5. Serve cold.

---

MORE: In the kitchen with Vera: Charcuterie served three ways

---

Hot Mushroom Dip

I bet I’ve made this hundreds of times! This recipe for me goes back to the early ‘80s but my guests and clients still rave about it. If you have any leftovers, it’s great on a steak hot off the grill.

Prep Time: 10 to 15 minutes

Cook Time: 15 to 20 minutes

Yield: Makes approximately 2 ½ cups

Ingredients:

4 slices thick, center cut bacon

2 tablespoons reserved bacon drippings

½ pound fresh mushrooms, sliced (crimini, button, or portobello)

1 medium Vidalia sweet onion, finely diced

1 clove garlic, minced

2 tablespoons all-purpose flour

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

8-ounces cream cheese, cubed

2 teaspoons Worcestershire

1 teaspoon soy sauce

½ cup sour cream

Crackers or toast points, for serving

Directions:

1. Cook the bacon in a large high-sided skillet over medium heat.
2. Once cooked, remove and crumble the cooked bacon into small pieces, set aside, and save 2 tablespoons of drippings.
3. Heat the reserved bacon drippings in a large high-sided skillet over medium heat.
4. Sauté the mushrooms, onions, and garlic until the mushrooms have softened and the onions turn translucent. Cook until most of the liquid has evaporated.
5. Stir in the flour, salt, and pepper.
6. Add in the cubed cream cheese, a few cubes at a time, until melted. Stir in Worcestershire and soy sauce. Finally, stir in the sour cream and bacon pieces. Stir constantly until the mixture is incorporated.
7. Continue to cook over medium-low heat until heated through. Transfer to a small casserole dish and serve with crackers or toast points.

Jen’s Gluten-Free Pound Cake with Lemon Champagne Glaze

Prep: 15 minutes

Cook: 1 hour

Yield: 20-24 slices

INGREDIENTS

Cake:

1 cup white rice flour, super fine

1 cup organic brown rice flour

1 cup tapioca flour

1 ½ teaspoons baking powder

1 ½ teaspoons xanthan gum

1 ½ teaspoon salt

2 cups sugar 

2 cups unsalted butter, at room temperature

3 tablespoons vanilla extract

2/3 cup sour cream (full fat)

8 large eggs, at room temperature

Glaze:

1 cup powdered sugar

½ teaspoon lemon extract

2 tablespoons champagne

INSTRUCTIONS

Cake:

1. Preheat the oven to 350° F.
2. Butter a 12-cup Bundt pan.
3. Using a stand-up mixer fixed with the paddle attachment, cream butter and sugar for 5-7 minutes, until fluffy.
4. Meanwhile, sift together all the flours, baking powder, xanthan gum and salt.
5. Add 2 eggs, one at a time. *Do not overmix ingredients in steps 5 through 11, mix just until incorporated.
6. Add 1 cup of flour mixture, mix just until blended.
7. Add 4 more eggs, one at a time, while mixing on low.
8. Add another cup of flour mixture and continue to mix.
9. Add remaining two eggs, one a time, ensuring incorporation after each. Scrape sides.
10. Add sour cream and vanilla and continue mixing.
11. Add the rest of the flour mixture and baking powder. Mix for 30 seconds or until smooth.
12. Scrape sides ensuring all ingredients are incorporated.
13. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
14. Allow the cake to cool in the pan on a wire rack for 15 minutes or until cool enough to handle with potholders.
15. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.

Glaze:

1. Add sugar and extract to a bowl.
2. Add 1 tablespoon of champagne at a time, whisking until smooth.
3. Allow to cool before drizzling glaze over! ENJOY!