Category Archives: Summer

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.

Pecan Oat Berry Thumbprints

best granola bars

 

1 1/4 cups pecan pieces

1 1/2 cups OLD MILL PLAIN FLOUR

1 1/4 cups OLD MILL THICK-CUT ROLLED TABLE OATS

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups sugar

1 large egg

1 teaspoon pure vanilla extract

About 1/3 cup OLD MILL SMOKY MOUNTAIN SPECIAL PRESERVES

Process pecans until coarsely ground in a food processor. Add flour, oats, baking soda, and salt;  pulse just to blend.  Add butter, egg yolk, and vanilla;  pulse just to blend.

Turn out on a piece of plastic wrap and form the dough into a disc.  Refrigerate at least 2 hours or overnight.

Preheat the oven to 350°F.  Line baking sheets with parchment paper.  Roll dough into 1-inch balls;  place on a baking sheet, and bake 14 minutes.  Remove from oven;  make a dent in centers with dowel end of a wooden and spoon 1 teaspoon jam in each.  Continue baking 10 minutes.  Let cool on wire racks 5 minutes;  remove from baking sheet and let cool completely on wire rack.  Makes about 6 1/2 dozen.

Smoked Cheddar Grits Bites

GritsBits

2 cups water

2 cups milk

1 cup OLD MILL STONE-GROUND GRITS

1/2 teaspoon salt

1 1/2 cups (6 ounces) shredded smoked Cheddar cheese

1/4 cup thinly sliced green onion

3/4 teaspoon freshly ground pepper

3 tablespoons unsalted butter, melted

OLD MILL CORN RELISH or OLD MILL SPICY ONION RELISH

3-4 slices bacon, cooked and torn

  • Coat a 13 x 9-inch baking pan with cooking spray.
  • Bring water and milk to a boil in a medium saucepan;  whisk in salt and grits.  Reduce heat and simmer, covered with a spatter shield, until tender, about 15 minutes.  Remove from heat and stir in cheese, green onion, and pepper.  Spread evenly into prepared pan;  cover with plastic wrap, and refrigerate until chilled, 2 hours or overnight.
  • Preheat oven to 400°F.  Line 2 rimmed baking sheets with parchment paper.  Loosen edges of grits with a knife and turn out onto a cutting board.  Use a 1 3/4- to 2-inch round cutter to cut out grits rounds;  brush the grits rounds on both sides generously with melted butter.
  • Bake until crispy and browned on bottoms, about 20 minutes.  Flip and cook until lightly browned on the other sides.  Place on a serving platter;  top each with a teaspoon of Old Mill Corn Relish and a piece of bacon.  Serve warm.

Smoky Mountain Berry Shortcakes

shortcake

Ingredients:
3 ounces white chocolate, finely chopped
1 cup heavy (whipping) cream
About 1/2 cup OLD MILL SMOKY MOUNTAIN SPECIAL PRESERVES, divided
3 cups mixed fresh berries
1 tablespoon plus 1 teaspoon sugar, divided
1 large egg yolk
1/2 cup water
2 1/4 cups plus 2 tablespoons OLD MILL BISCUIT MIX, divided
Optional: 2 tablespoons cream, 1 teaspoon sugar

Directions:
Place chocolate in a medium bowl. Bring 1 cup cream to a boil in a small saucepan; pour over chocolate and let stand 1 minute. Stir until smooth; stir in
2 tablespoons OLD MILL Smoky Mountain Special Preserves. Cover and refrigerate until well chilled, at least 4 hours.

About 30 minutes before serving, preheat the oven to 450 degrees. Combine berries and 1 tablespoon of the sugar in a bowl; toss.

Beat egg yolk, water, and remaining 1 teaspoon sugar in a large bowl with a fork. Add 2 1/4 cups OLD MILL Biscuit Mix; stir just until mixture starts to clump together. Sprinkle remaining 2 tablespoons OLD MILL Biscuit Mix on a work surface; turn dough out on the mix. Gently gather dough into a ball and and knead lightly 3 or 4 times. Pat or roll out to 1-inch thickness. Cut out with a 2 1/2- to 3-inch drinking glass or biscuit cutter. If desired, brush tops with 2 tablespoons cream and sprinkle evenly with 1 teaspoon sugar.

Place, sides touching, on baking sheet. Bake until golden brown, 13 to 15 minutes.

Meanwhile, beat whipping cream mixture until stiff peaks form. To serve, split biscuits. Spoon about 2 to 3 teaspoons of the remaining OLD MILL Smoky Mountain Special Preserves on each biscuit bottom, spreading slightly with the back of a spoon; spoon the berry mixture, then the whipped cream mixture on the bottoms, dividing evenly. Lean biscuit tops against the cream.

Makes 5 servings.