Category Archives: From our Pottery House Cafe & Grille

Honey Whole Wheat Bread

This unique bread flour is milled from wheat berries that don’t have the usual red bran color. This results in a sweeter, milder whole wheat flour that is light in color and thus called “White Whole Wheat.”

Honey Whole Wheat Bread

Ingredients:

4 cups The Old Mill White Whole Wheat Flour

2 1/2 cups Old Mill White Bread Flour

1 3/4 cups milk

1/2 cup water

1/3 cup vegetable oil

1/3 cup honey

2 large eggs

2 teaspoons salt

2 packages dry yeast

Directions:

Place the whole wheat flour and white flour in a large bowl and stir to combine. Set aside. Heat the milk in a saucepan over medium heat until it almost boils. Turn off the heat and let the milk cool in the pan. Place the water, oil, honey, eggs, salt, and yeast in the bowl in an electric mixer and blend. When the milk has cooled to the touch, pour it into the bowl with the yeast mixture and combine briefly on low. Add the mixture of flours, blending on low to combine well. Remove the beater and add a dough hook to the mixer if you have one. Beat for 5 minutes on medium speed. Or, turn the dough out on to a lightly floured surface and knead with floured hands for 5 minutes. It may still be a little sticky.

Mist a large glass bowl with vegetable oil spray and turn the dough into the bowl. Cover with a kitchen towel and place in a warm place to double in size, about 1 to 1 1/4 hours. Punch down the dough and turn out onto a lightly floured surface and knead until smooth, 3 to 4 minutes. Add 1/4 cup flour if needed to bring the dough together so it looses its stickiness. Divide the dough in half and shape each half into a loaf, and place into 2 greased 9-inch loaf pans. Cover with the kitchen towel and let the dough rise until doubled, about 45 minutes to 1 hour.

Place the pans in a cold oven, and heat the oven to 350 degrees. Bake until the loaves are deeply browned, and the top is hard when tapped, about 45 to 50 minutes. Remove the pans from the pan, run a knife around the edges, and invert the loaves into a rack to cool on their sides. Slice and serve. Makes 2 loaves.

Old Mill Apple Skillet Cobbler

Start with fresh apples and an iron skillet and you wind up with an irresistible cobbler!

Old Mill Apple Skillet Cobbler

Makes 8 to 12 servings
Ingredients:
2 9-inch pie crusts (see recipe below)
8 medium apples, peeled, cored and sliced 1/3-inch thick
1/2 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons butter, cold, cut into pieces
1 egg, lightly beaten
1 tablespoon granulated sugar
Directions:
  1. Place a rack in the center of the oven, and preheat the oven to 450 degrees. Roll the pie pastry out to two 9-inch rounds. (Or use two pre-made crusts.)
  2. Place one of the pastry rounds in a 10-inch cast iron skillet. Pile the apples into the skillet evenly. Sprinkle the 1/2 cup sugar over the top. Sprinkle on the cinnamon. Distribute the cold pieces of butter across the top.
  3. Cut the remaining round of pie pastry into 1-inch strips. Lay 4 to 5 strips across the top of the apples, leaving a couple inches in between each one. With the remaining strips weave them in an over-and-under fashion to create a lattice pattern. Pinch the edges of the lattice strips to seal them to the bottom crust. Tuck any excess crust under to finish the edges. If desired, scallop the edges or press the edges down with the tines of a fork to create a finished look.
  4. Brush the egg on top of the pie crust. Sprinkle the top of the crust with the tablespoon of sugar. Place the cobbler in the oven.
  5. Bake the cobbler 10 minutes, until golden brown, then reduce the heat to 350 degrees and bake until the filling is bubbly and the apples are soft, about 45 to 50 minutes. Cover the cobbler lightly with foil if it starts to get too brown. Remove from the oven, and let it rest for 30 minutes. Spoon warm into serving bowls and serve with vanilla ice cream.

Homemade Pie Crust

Makes two 9-inch crusts
Ingredients:
2 1/2 cups Old Mill Unbleached Plain Flour, plus extra for rolling
1 teaspoon salt
3/4 cup vegetable shortening, chilled
4 tablespoons very cold water
Directions:
Place the flour and salt in a large mixing bowl, and stir to combine. Cut the shortening into small pieces and distribute over the flour. Cut into the flour using a pastry blender or two knives until the mixture looks like coarse meal. Sprinkle water over the mixture and stir with a fork until the mixture holds together. If still crumbly, add a little more water. Divide into two balls and place each on a sheet of plastic wrap or waxed paper. Press down on the balls to flatten, wrap securely, and chill 1 hour.
When ready to roll, place the dough rounds on a lightly floured board and roll to 1/8-inch thickness.

Pimiento Cheese Baked Grits

Grits are a staple of Southern fare and can be enjoyed with any meal from breakfast to supper! Paring it with another Southern staple, pimento cheese just takes it to another level. We know you will certainly enjoy it!

Pimiento Cheese Baked Grits

This is a great make-ahead dish. Prepare through step 2; cover and chill overnight. Let grits stand at room temperature while preheating your oven.

Yield/ Number of Servings: 6-8

Hands on time: 35 min

Total time: 1 hour 35 min

Ingredients:

1 tsp. salt

1 cup Old Mill Yellow Grits

1 cup half and half

¼ tsp. cayenne

3 cups (12 oz) shredded sharp cheddar cheese

1 (4 oz) jar diced pimientos, drained

1/3 cup chopped green onion

2 large eggs, lightly beaten

 

  1. Bring 4 cups of water and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium and cook, stirring often, 30 minutes or until grits are thickened and tender. Remove from heat.
  2. Add half and half, cayenne, cheese, pimientos, and green onion to grits, stirring until cheese melts. Stir in eggs. Pour grits into a lightly greased 2-quart baking dish.
  3. Preheat oven to 350F. Bake 50-55 minutes or until golden brown and edges are set. Let cool 10 minutes before serving. Sprinkle with additional chopped green onion, if desired.

Summer Panzanella Salad

One of our chef’s, Danielle Speelman, recently developed a new summer salad that everyone loves. It combines the best summer flavors and is a fresh Old Mill twist on a panzanella, with the cornbread croutons. She featured it on a recent visit to one of our local afternoon tv shows.

Watch her make it here: Summer Panzanella Salad

Summer Panzanella Salad

For salad:

4 cups of cubed day-old cornbread (Prepared from Old Mill Self Rising Yellow Cornmeal)

¼ cup salted butter

1 TBSP Extra Virgin Olive Oil

1 red onion, sliced

1.5 cups of fresh corn (sliced from 2-3 ears)

½ TSP Cumin

½ TSP Farmhouse Kitchen Bourbon Smoked Paprika

½ TSP Salt

1 pint cherry tomatoes, cut into halves

1 medium avocado, pitted and cubed

2 cups of arugulaFresh basil, chopped

½ cup feta cheese

 

For dressing:

3 TBSP Extra Virgin Olive Oil

1 TBSP Farmhouse Kitchen Honey Balsamic Vinegar

1 ½ TSP Farmhouse Kitchen Bourbon Maple Syrup

1 ½ TSP chipotle pepper in adobo sauce (to make spicier, include minced chipotle pepper)

Salt to taste

Directions:

Preheat oven to 350 degrees.

Place cornbread cubes on baking sheet, pouring melted butter over to coat. Toast in oven until golden brown and crispy 16-18 minutes, gently stirring pan halfway through (be careful not to toss the cornbread or it will crumble). Remove from oven and set aside.

Preheat olive oil in large sauté pan. Add red onion and cook 2 minutes until it starts to soften. Add corn kernels, cumin, paprika, and salt. Cook approximately 5 minutes until tender and fragrant. Set aside to cool slightly.

To prepare vinaigrette, combine all ingredients in mason jar or lid with a container. Shake until emulsified, or liquids have become one. Set aside.

In a large mixing bowl, toss together cooled corn mixture, sliced tomatoes, avocado, arugula, and cornbread croutons. Pour vinaigrette over to coat and toss gently. Garnish with fresh basil and feta cheese. Serve immediately.

Perfect light summer side dish or paired with grilled protein for a heartier entrée.