5 results for author: Clarissa Lynch
Asian Pear and Pecan Cake
Yes, I am bowing to my love of desserts. Tomorrow I want to do an Asian pear and pecan cake. Instead of veg oil I plan to get a light olive at the Roswell Farmer's Market and make it with that. That should give it another layer of flavor that will be delicious.
Misha is planning a menu that will lean toward vegetables. I could do with a day off from meats. Though I will probably do some oxtails to take home for Sunday dinner. ;)
Clarissa
Green Tomatoes Not Fried
Sorry I meant to post this earlier, but my 2019 work life has been very hectic this week.
Misha who cooks with me at Smith Plantation discovered a recipe for Green tomato Soup in Rufus Estes' cookbook Good Things to Eat. I can’t believe I never noticed the recipe. So, this Saturday lunch will be green tomato soup.
For those of you new to the fascination of Southerners with fried green tomatoes you should give them a try. They’re good just fried with a mayo dressing or my favorite some hot sauce. Pimento cheese sandwiches are great with fried green tomatoes. And with hamburgers as a co-worker informed me after asking his mother, “why did I keep ...
Figs Are Back!
Figs are in! I love figs, especially fig preserves with buttermilk biscuits. So, this weekend at Smith Plantation I will make the first batch of fig preserves for the year. Of course I can't have preserves and not make buttermilk biscuits. I'm really excited about this Saturday and it's suppose to be great temps in the upper 80's. The last time I cooked in Smith I swear it was 500 degrees.
Clarissa
Smith Plantation – Clarissa Clifton Food Blog
Hello Everyone,
I know that several of you will recognize me from walking around the Roswell Farmers Market dressed out in clothes from the 1800’s. My name is Clarissa Clifton and I am the food historian at Smith Plantation just across the parking lot from the Roswell Farmers Market. I have been finding all sorts of goodies at the Farmer’s Market from fresh meat and veggies to cook on the open hearth to fruits like strawberries and peaches for desserts and preserves. I’ve frequented it for the last 4 years. I even discovered Smith’s blacksmith at the market.
I cook at Smith on the 2nd and 4th Saturdays each month. ...
Pickled Peaches
I love pickled peaches. The texture with the sweet vinegar taste is delicious. My dilemma is that they are getting harder and harder to find. So, I'm going to attempt to pickle some on the Saturday, July 13th at Smith Plantation. Spoke with the peach farmer and looking forward to this attempt. Also planning a caprese salad with peach instead of tomato. I need to reach out to Stone Mountain Cattle to see what interesting cut of pork they have to go along with the salad.
So, wish me luck and we shall see how the pickled peaches turn out. I should have lots of pictures next week also!
Clarissa