Fancy Donuts!

By Libbie Summers for Terra’s Kitchen
Assisted by David Dempsey

I make homemade yeast donuts once a year. It’s a big production that I subject my family to with much pomp and circumstance leading up to the big day –donut Sunday! But, for donut cravings that don’t LAND on donut Sunday, I make these fast and easy Fancy Donuts!

With a fancy donut, the art is not in the making, but in the decorating. This is how an ombré of matcha colored glaze and edible decorations take a store bought cake donut from boredom to stardom!

Fancy Donuts
makes 12

What you need:
12 store bought plain cake donuts
3 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract
Matcha powder
Edible petals/flowers (violas, lilac, blueberry, carnation, nasturtium, marigold, bachelor button, chive)*
White sugar pearls
Sprinkles
Chocolate dipped pretzels
Edible Gold (if you want to be super fancy)
Donut Decorating, Libbie Summers, Terra's Kitchen, A food-inspired Life
What to do:
Make the glaze: Add the powdered sugar to a medium mixing bowl. Whisk in the milk and extract until smooth. Divide the glaze between 3 bowls. Leave 1/3 of the glaze white. Mix in just enough matcha powder to the second bowl to make a pale green glaze. Mix in enough matcha powder to the third bowl to make a darker green glaze. Cover the pale green and dark green glazes with plastic wrap (pushing against the glaze to keep from crusting over).
Dip and decorate the donuts: Working with one color of glaze at a time (white first) dip 4 of the donuts into the glaze and rest on a drying rack. Working while the glaze is still wet, decorate each donut with the flowers*, sprinkles, chocolate dipped pretzels and edible gold. Repeat the process with the remaining two colors of glaze.

*Go sparingly on the edible flowers…a little flower petal goes a long way!
Matcha, Libbie Summers, A food-inspired Life, Donut Decorating,
Fancy Donuts, A food-inspired Life, Donut Decorating,

4 Mother’s Day Breakfast in Bed Ideas

By Libbie Summers
Assisted by David Dempsey

Low Calorie, Vegetarian, Gluten Free and Bacon Lovers!! A breakfast in bed idea for every mother out there. Happy Mother’s Day!!

Strawberry Upside Down Skillet Corn Cake

by Libbie Summers
Photography by Chia Chong for Savannah Magazine

This is a derivation on a recipe from my book, Sweet and Vicious. I honestly have not met a fruit that does not work with it. The cornmeal cake makes it just the slightest bit savory and the rum gives it the slightest Caribbean kick.

Strawberry Upside Down Skillet Corn Cake
Serves 6-8

For the fruit layer:
4 tablespoons butter
3/4 cup packed light brown sugar
2 tablespoons Gosling’s Black Seal Bermudan Rum
1 pint strawberries, stemmed and sliced lengthwise to a medium thickness

For the corn cake:
1 1/4 cups all-purpose flour
1/4 cup fine-ground cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup (2 sticks) butter, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla paste
2 large eggs, at room temperature
1/2 cup milk, at room temperature

For the vanilla bean whipped cream:
1/2 cup whipping cream
2 tablespoons confectioner’s sugar
1 teaspoon vanilla paste

 

To make the fruit layer:
In a 10-inch cast-iron skillet over medium heat, melt the butter until just bubbling. Add the brown sugar and rum. Continue to cook, stirring constantly, until the sugar is completely melted and the mixture begins to bubble. Remove from heat and let cool slightly. Arrange two layer of the fruit in a decorative pattern to cover the brown sugar mixture in the bottom of the skillet. Set aside while you make the cake batter.
To make the cake batter:
Preheat the oven to 350°F. In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, salt and nutmeg. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Ass the vanilla paste and beat to combine. Ass the eggs one at a time, beating until smooth after each addition. With the mixer on low speed, beat in half of the flour mixture, then add the milk and mix to combine, then add the remaining flour mixture. Mix only until the flour mixture is just incorporated. Spread the batter over the fruit, being careful not to move the fruit around too much. You may smooth the top, but don’t worry too much because everything will settle as it bakes.
Bake cake for 45 minutes, until the cake begins to pull away from the sides of the skillet and you can see the syrup bubbling around the sides. The center should feel set to the touch.
Carefully remove the skillet from the oven and let cool for 15 to 20 minutes.
While the cake cools, make the vanilla bean whipped cream: beat cream, sugar and paste with a wire whisk attachment, whipping it to a soft peak. Set aside.
Run a knife around the edfe of the skillet, then very carefully place a plate (much larger than the diameter of the skillet) over the top of the skillet and flip the skillet over to turn the cake out onto the plate. There will be wonderful, oozing syrup escaping around the sides. Serve the cake warm or at room temperature with a dollop of vanilla bean whipped cream.

Strawberries, Spring, Dinner Party, Flowers, Libbie Summers, A Food-Inspired Life

Rubbed Roast Tenderloin of Beef with Sweet Strawberry Mashed Potatoes

by Libbie Summers
Photography by Chia Chong for Savannah Magazine
Hosted at Grove Point Plantation
Assisted by David Dempsey, Candace Brower, Anthony Lunnsman
Benefiting The Fresh Air Home

My secret to the best beef tenderloin in the world involves pork!

Rubbed Roast Tenderloin of Beef with Sweet Strawberry Mashed Potatoes
Serves 6

Ingredients:
1 (3-pound) tenderloin of beef, trimmed and tied
2 tablespoons rendered bacon fat
Flake sea salt
Coarsely ground black pepper
2 tablespoons balsamic vinegar
Sweet Strawberry Mashed Potatoes (recipe below)

Preheat oven to 425°F.
Prep the tenderloin by rubbing the outside of it with the bacon fat and seasoning liberally with salt and pepper. Bring a large oven-proof skillet to blazing hot oven high heat. Add the tenderloin and sear all sides until a rich brown. Then place the skillet in the preheated oven and cook until the temperature resisters 130°F when a meat thermometer is inserted into the thickest part. Remove the tenderloin from the oven to rest.
To make the balsamic drizzle: remove tenderloin to a cutting board and place the skillet with the renderings over medium heat. Add 2 tablespoons of vinegar and cook, stirring, until mixture thickens.
To serve, slice the tenderloin and serve alongside Sweet Strawberry Mashed Potatoes. Drizzle with the balsamic reduction.

 

Sweet Strawberry Mashed Potatoes
Serves 6

Ingredients:
3 pounds potatoes, peeled and quartered
1 teaspoon kosher salt, plus more for sprinkling
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon chopped white chocolate
Freshly ground black pepper
1/2 cup strawberries, stemmed and chopped
1 tablespoon fresh thyme leaves

Put the potatoes in a large pot and cover with cold water. Add the 1 teaspoon salt to the water and bring to a boil. Lower the heat and simmer, covered, for 15 to 20 minutes, until the potatoes can be easily pierced with a fork.
In a small saucepan, heat the cream and butter just until the butter has melted. Drain the potatoes and return them to the pot. Add the hot cream mixture and the white chocolate. Using a potato masher, mash the potato mixture to your desired consistency. Salt and pepper to taste. Stir in the strawberries and thyme.

Strawberries, Spring, Dinner Party, Flowers, Libbie Summers, A Food-Inspired Life

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Caramelized Lemon

by Libbie Summers
Photography by Chia Chong for Savannah Magazine
Hosted at Grove Point Plantation
Assisted by David Dempsey, Candace Brower, Anthony Lunnsman

I could just eat a bowl of the croutons with dressing, but adding greens makes me feel better about myself. My go to summer salad.

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Caramelized Lemon
Serves 6

Ingredients:
1 large piece of ciabatta with crust
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons olive oil
Flake sea salt
Coarsely ground black pepper
1 lemon
6 ounces arugula (preferably wild, about 10 cups packed)
3 ounces aged Parmesan cheese, shaved into strips with vegetable peeler

 

Make Croutons:
Preheat oven to 400°F. Line a baking sheet with foil. Rub crust of bread with garlic clove and tear bread into medium-sized chunks. Place bread on baking sheet and toss with 1/4 cup olive oil and a heavy sprinkle of salt and pepper. Arrange in a single layer and bake until golden and crisp (about 10 minutes). Cool and set aside.

Caramelize Lemon:
Cut lemon in half and place flesh side down in a skillet over high heat. Cook until caramelized on the bottom.

Make Salad:
In a large mixing bowl, add arugula. Toss with juice from lemon and 3 tablespoons olive oil. Sprinkle with salt and pepper. Add 1/2 of the croutons and 1/2 of the Parmesan cheese and toss.

To Serve:
Transfer the salad to individual bowls or a serving bowl and add remaining Parmesan cheese and croutons over top.

Strawberries, Spring, Dinner Party, Flowers, Libbie Summers, A Food-Inspired Life