Turnip Fries with Sweet Heat Dipping Sauce

Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers
Wine Pairing by Grapefriend 

Not to be out shined by its potato cousin, this turnip can fry with the best of them!
Turnip Recipes, Fries, Dipping Sauce Recipes, A food-inspired Life
Turnip Fries with Sweet Heat Sauce
serves 4-6 

Ingredients:
4 large turnip roots, peeled and sliced in to a 1/4 x 1/4-inch strips (we used a chef’s knife, but you could use a mandoline or French fry slicer)
6 cups vegetable oil
¾ cup honey
¾ sour cream
¼ cup Sriracha sauce
Sea salt

Directions:
Line a baking tray with paper towels and set aside.

For the Sweet Heat Sauce: In a small mixing bowl, stir together the honey, sour cream and Sriracha. Set aside.

In a dutch oven or deep sauce pan over medium-high heat, add oil and bring to 250 degrees F (use a thermometer to gauge the temperature). Working in batches, add the turnip fries to the oil and cook, stirring occasionally, until just soft (about 4 minutes). Remove with a spyder or slotted spoon and drain onto the paper towel lined baking tray. Turn heat to high and heat oil to 350 degrees F. Plunge the fries into the oil and cook until golden brown. Remove from oil, drain onto fresh paper towels and season with additional salt to taste. Serve hot with the Sweet Heat Sauce.
Turnip Recipes, Fries, Dipping Sauce Recipes, A food-inspired life


Pumpkin Seed Brittle

By Libbie Summers
Video by Candace Brower
Assisted by David Dempsey

I. Love. Making. Brittle. What makes this not your ordinary brittle is the kick of cayenne and cinnamon…oh and the pepitas!!!
(written recipe below video)

Pepita Brittle
Candy Recipes, Pepitas, Pumpkin Seeds, Brittle Recipes,

Pepita Brittle
serves 6-8 (yields 3 cups)

What you need:
1 cup sugar
1⁄2 cup corn syrup
1 3⁄4 cups pepitas (raw hulled pumpkin seeds)
1 teaspoon baking soda
2 tablespoons butter
1⁄4 teaspoon ground cinnamon
1⁄8-1/4 teaspoon ground cayenne (depending on how much heat you like)
Pinch of flake sea salt

What to do:
Spray a baking sheet with nonstick cooking spray and set aside.

In a large skillet over high heat, stir together the sugar, corn syrup, and 1⁄4 cup water and bring the mixture to a full boil. Stir in the pepitas with a heatproof spatula. Continue to cook for 5 minutes, stirring occasionally, until the syrup becomes thick and honey colored and you begin to smell the pepitas cooking. Remove the skillet from the heat and stir in the baking soda. Working quickly, stir in the butter, cinnamon, and cayenne and continue to stir until the butter has melted. Turn the brittle out onto the prepared baking sheet and, working quickly, use the back of your spatula to spread the mixture out to a thin 8-by-10-inch rectangle. Sprinkle the top with sea salt and let the brittle cool completely, for about 20 minutes, then break into shards. Store the shards in an airtight container until ready to decorate the cake (shards will keep for 10 days).
Candy Recipes, Brittle Recipes, Pumpkin Seeds, Pumpkins,

Macadamia Nut Brittle

By Libbie Summers
Asssisted by David Dempsey
Photography by Teresa Earnest Photography

Why is brittle so intimidating? It’s really one of the easiest candies to make. It just takes patience and a good nose.

This macadamia nut brittle is everything!
Nuts, Macadamia Nuts, Coconut Utensils, Libbie Summers, A food-inspired life
Macadamia Nut Brittle 
makes enough for 6 people to heartily snack on

What you need: 
1 cup sugar
1⁄2 cup corn syrup
2 cups roasted and salted macadamia nuts
1 teaspoon baking soda
2 tablespoons butter
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground cayenne

What to do: 
Spray a baking sheet with nonstick cooking spray and set aside.

In a large skillet over high heat with a heat proof spatula, stir together the sugar, corn syrup, and 1⁄4 cup water and bring the mixture to a full boil. Stir in the macadamia nuts. Continue to cook for 5 minutes, stirring occasionally, until the syrup becomes thick and honey colored and you begin to smell the macadamia nuts cooking (THIS IS A KEY STEP, TRUST YOUR NOSE! You’ll be able to smell a slight roasting smell). Remove the skillet from the heat and stir in the baking soda. Working quickly, stir in the butter, cinnamon, and cayenne and continue to stir until the butter has melted. Turn the brittle out onto the prepared baking sheet and, working quickly, use the back of your spatula to spread the mixture out. Don’t worry about any shape, it will harden quickly, just push it out so it’s all one thickness.  Let the brittle cool completely, for about 20 minutes, then break into shards. Store the shards in an airtight container until ready to decorate the cake (shards will keep for 10 days).
Snacks, Candy, Old-fashioned candy, Libbie Summers, A food-inspired life, Brittle Recipes, Candy Recipes

Spicy Southern Snack Mix

By Libbie Summers
Photography by Jade + Matthew Take Pictures

 

Bugles and hot sauce. Say it isn’t so. I ate a huge bowl of this snack mix and didn’t even feel bad about myself.

Snacks, Bugels, Game Day Snacks, Libbie Summers, Hot Sauce, A food-inspired life
Spicy Southern Snack Mix
(pappy spiced party mix)
serves 6-8

What you need:
2 cups small pretzels
2 cups Bugles
4 cups oyster crackers
2 cups roasted in-shell peanuts
4 tablespoons unsalted butter, melted
3 tablespoons Pappy & Company Barrel-Aged Pepper Sauce
1 teaspoon garlic salt
freshly ground black pepper

What to do:
Preheat the oven to 250 degrees F. Line a baking sheet pan with aluminum foil, set aside.

In a large mixing bowl, combine all ingredients and toss to ensure even coating of butter and seasonings. Spread mixture onto prepared baking sheet and bake for 60 – 75 minutes, stirring every 20 minutes, or until oyster cracker edges begin to turn golden brown.

Remove baking sheet from oven, allow mixture to cool before serving. Leftovers, if any, can be stored in an airtight container.

Hummus Packing Heat

By Libbie Summers
Photography by Jade + Matthew Take Pictures

I love a hummus hack and this is my favorite! Spicy and tangy, yet still uber creamy. Make and take for lunch or make and dream about it all day.

Spicy Dips, Great Appetizers, Hummus Hacks, Libbie Summers, A food-inspired life

What you need:
1 cup prepared hummus
2 tablespoon Pappy & Company Barrel-Aged Pepper Sauce
1 teaspoon honey
1 teaspoon apple cider vinegar
Juice from half a lemon
Kosher or flake sea salt
Coarsely ground black pepper
Garden vegetables, pita or crackers for dipping

What to do:
In a medium mixing bowl, whisk together ingredients until well combined. Season with salt and pepper. Serve with vegetable, your favorite cracker or pita bread.

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