Category Archives: Vegetarian

Sopapillas – Texas

Texas is fortunate to have not one, but two official state pastries, strudel and sopapillas. While you may indulge in sopapillas at your favorite Mexican joint, they are surprisingly easy to make at home.

Sopapillas - TexasThe dough comes together easily and you don’t even need an electric mixer. We opted for a cinnamon sugar dusting for our sopapillas, but you can leave yours unadorned or top them with honey or chocolate sauce.

On the very western edge of Texas sits Big Bend National Park. A spectacular spot for bird watching, visitors can also hike, bike, fish, take river trips or stargaze.

Sopapillas

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons shortening
  • 3/4 cup warm water
  • Canola oil (for frying)
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Instructions

In a large mixing bowl, whisk together flour, baking powder, salt and sugar. Add shortening and water. Knead dough with your hands until combined, making sure not to overmix dough. Wrap dough in plastic wrap and place in refrigerator for 1 hour or until well chilled.

Remove dough and place on clean work surface. Divide in half. Roll out one dough half into a circle, about 1/4 inch thick. With a pizza cutter, cut circle into 8 equal pieces. Repeat with remaining dough half.

Heat canola oil in a large, heavy pot until 375 degrees. While oil is heating, combine sugar and cinnamon in a medium bowl. Working in batches, fry sopapillas, about 2 minutes on each side or until light brown. Remove with spider or slotted spoon. Place in sugar/cinnamon mixture and toss on both sides until sopapilla is well coated. Let cool slightly before serving.

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Baked Potato Chips with Beer Cheese Dip – Idaho

The Gem State loooves their potatoes and who can blame them? Potatoes are like a warm, comforting hug. They are an excellent source of Vitamin C and a good source of potassium (even more

Baked Potato Chips with Beer Cheese Dip - Idaho than a banana), and the cost – cheap. Idaho’s most famous product is also versatile. Potatoes can be baked, mashed or fried, or made into soup, bread, cake, or candy.

If you are looking for something to serve for the Big Game next week, consider homemade Baked Potato Chips. Because they only use a little bit of canola oil, they are healthier than fried chips. The Beer Cheese Dip that we made to go along with the chips comes together very quickly and is tres delicious. Just play around with the amount of the seasonings until it tastes good.

For a fun and quirky experience, visit the Museum of Clean in Pocatello. See nearly 1,000 vacuums dating back to the mid-nineteenth century, as well as a Texas sized trash can, washing machines, brooms and tubs. Dedicated to “clean homes, clean minds, clean language, clean community, and a clean world.”

Baked Potato Chips with Beer Cheese Dip

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

For the chips:

  • 1 lb. small, gold potatoes
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin

For the dip:

  • 8 oz. cream cheese, softened
  • 3/4 cup shredded cheddar cheese, divided
  • 1/4 cup beer
  • Onion powder to taste
  • Garlic powder to taste
  • Paprika to taste
  • Salt to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 2 green onions, diced, divided

Instructions

To make chips: Cut potatoes 1/4 inch thick. Take sliced potatoes and plunge them into a bowl filled with ice water. Let soak for 30 minutes. Drain and pat dry. In medium bowl, combine oil and seasonings. Add potatoes, tossing until well coated. Lay potatoes in a single layer on two baking sheets lined with parchment paper. Bake for 10 minutes at 425 degrees, then flip and bake another 10 minutes (watching carefully so the chips do not burn), or until potatoes are crisp and golden.

To make dip: In a medium bowl, combine softened cream cheese, half of the shredded cheddar, beer, spices, Worcestershire sauce, hot sauce and half the green onions until well mixed. Transfer to serving bowl. Top mixture with the remaining cheddar, then remaining green onions.     

 

Black Bottom Pie – Alabama

We do love our pies here at StateEats, because, you know …. PIE!! The Black Bottom Pie is a Southern staple. This icebox pie is a very close cousin to the Mississippi Mud Pie, only without the nuts and

Black Bottom Pie - Alabama

liquor. Usually made with a graham cracker crust (or sometimes a gingersnap crust), the black bottom is a chocolate cream layer made with both cocoa powder and chocolate chips. The Gaines Ridge Dinner Club in Camden, Alabama, is said to have a superb Black Bottom Pie. If you can’t make it there, try to get yourself invited to a church potluck or Sunday supper anywhere in the south. Chances are, someone’s grandma made a Black Bottom Pie.

Dexter Avenue King Memorial Baptist Church, is the site where Dr. Martin Luther King planned and led the Montgomery Bus Boycott in 1956 while he was pastor. Still a vibrant congregation, you can attend services or take a tour Tuesday through Saturday.

Black Bottom Pie

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

For the crust:

  • 1 ¼ cup graham cracker crumbs (about one sleeve, blitzed in food processor)
  • 4 tablespoons (1/2 stick) of butter, melted in microwave
  • 3 tablespoons sugar
  • Salt, a pinch

For the filling:

  • 1/3 cup cocoa powder
  • 1/3 cup sugar
  • Salt, pinch
  • 2 tablespoons cornstarch
  • 1 ½ cups milk
  • 1/2 cup semi-sweet chocolate chips
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter, cut into small pieces

For the topping:

  • 1 cup heavy cream
  • 1 tablespoon plus one teaspoon sugar
  • Chocolate shavings (optional)

 Instructions

For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and pinch of salt. Press into bottom and sides of 9-inch pie plate. Bake in 350 degree oven for about 12 minutes or until crust begins to slightly brown. Remove from oven and let cool.

For the filling: In a medium saucepan, combine cocoa powder, sugar, salt and cornstarch. In a slow stream, add milk and heat on medium, whisking constantly until mixture thickens. Add chocolate chips and stir until incorporated. Remove from heat. Add vanilla and butter. Whisk until smooth and glossy. Pour filling into cooled pie crust. Refrigerate for at least one hour.

For the topping:  In a medium bowl, add heavy cream and beat with electric mixer on high until mixture begins to thicken. Add sugar and continue mixing until soft peaks form. Add whipped cream on top of chocolate filling. Add chocolate shavings (a vegetable peeler on the edge of a chocolate bar works well) if desired.      

 

Road Trip to Racine for Kringle – Wisconsin

StateEats took a road trip this past week up to Racine, Wisconsin, self-proclaimed Kringle Capital of the World. What is kringle, you ask? Wisconsin’s state pastry (so designated in 2013) is oval shaped,

butter-layered, infused with various fillings and iced on top.

Originally made in Denmark and often served during the holidays,  kringle is the town’s most famous product. Racine (sometimes called Little Copenhagen) is host to four separate bakeries that churn out this wonderful concoction all year round. We sadly didn’t have time to visit all four, so we focused on the biggest operation, O&H Danish Bakery.

O&H Danish Bakery, Racine WI

Christian Olesen began O&H in 1949. Now in its fourth generation of bakers, O&H has five locations. It takes three days to make one

O&H Danish Bakery, Racine, WI

 

O&H Danish Bakery, Racine WI
This is the ancient symbol of the bakers’ guild in Denmark, it is often found on exterior bakery signs in Denmark.

kringle, due to the fact that the dough must rest. Each O&H kringle is comprised of 36 layers.

And the flavors? Just take your pick because it is almost overwhelming with 30-something “everyday” flavors like pecan, blueberry, and cream cheese, as well as seasonal flavors like pumpkin caramel, cranberry, or our choice, a Very Danish Christmas Kringle (pictured below) which is cherry/almond. Delish!Kringle

O&H Kringle, Racine, WI

Kringle is very time consuming and difficult to make. We know because we tried and failed miserably, so we are not posting a recipe. But the good news is that you can order kringle from here and they will ship it right to your house. Enjoy and happy holidays!

Besides picking up kringle, if you visit Racine, check out the Frank Lloyd Wright-designed SC Johnson Headquarters, which is free and open to the public.

The Best Cornbread – Oklahoma

Oklahoma had to be special and designate a state meal (the only other one in the country is the state meal of North Louisiana). It consists of cornbread, fried okra, barbeque pork, squash, biscuits, sausage and gravy, black eyed peas, grits, corn, strawberries, chicken fried steak, and pecan pie.

Cornbread - Oklahoma

We’ll eventually get around to cooking some of these dishes but we went out of our way to try to find THE BEST cornbread recipe. We’ve been using the cornbread recipe off the back of the cornmeal canister for years with no complaints. But then we tried a few different recipes. No offense back-of-the-canister recipe, but this, recipe, whoa! The cornbread that emerged from the oven was sweet, dense, and moist. One stick of butter, two eggs and buttermilk will give you the best dang cornbread you’ve ever had.

For a completely different experience, visit Oklahoma City’s Museum of Osteology.   With over 300 skeletons on display, this privately held collection is one of the largest in the world.

Best Cornbread

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick butter, melted in microwave
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup buttermilk

Instructions

In a medium sized bowl, combine dry ingredients (flour, cornmeal, salt and baking soda). Set aside. In a separate, larger bowl combine melted butter, sugar and honey. Add eggs and stir to combine, then add buttermilk. Gradually add dry ingredients until just incorporated into wet ingredients. Do not over-stir. Pour batter into greased 8×8 pan. Smooth top. Bake at 375 degrees for 20-30 minutes and top is golden brown or until toothpick inserted in middle comes out clean.

Moravian Sugar Cake – North Carolina

Pennsylvania to North Carolina is a damn long walk. But 15 Moravians (German speaking Protestants who were followers of

Moravian Sugar Cake - North Carolina

Czech priest and philosopher Jan Hus) took this walk in 1753 to begin their settlement of Bethabara, located where present day Winston-Salem sits. The Moravian Church continues to thrive, and this cake, often made during Christmas and Easter, is a wonderful Moravian treat.

Moravian Sugar Cake - North CarolinaDewey’s Bakery in Winston-Salem has been around for over 85 years and they make one of the finest. The fun part is poking the indentations in the dough with your finger, all the better to catch that wonderful buttery-brown sugar topping.

History comes alive at Old Salem Museum and Gardens, which presents an authentic view of early Southern life with a special emphasis on Moravians.

Dewey’s Bakery Moravian Sugar Cake

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

For dough:

  • 1 egg
  • 1/4 cup shortening
  • 1/2 teaspoon salt
  • 2 teaspoons mashed potatoes
  • 3 teaspoons powdered milk
  • 1/3 cup sugar
  • 1 1/2 cups bread flour
  • 1/2 cup cake flour
  • 4 packages dry yeast (1 oz.)
  • 3/4 cup warm water

For topping:

  • 1 stick butter
  • 1 1/2 cups brown sugar
  • 1/4 teaspoon cinnamon

Instructions

For dough: In a small bowl, combine yeast and warm water. Set aside. In the bowl of a stand mixer, combine egg, shortening, salt, milk, mashed potato and sugar. With paddle attachment, mix for 4 minutes. Switch to the dough hook, then add 2 types of flour. Continue mixing. Add yeast mixture and mix another 5 minutes or until the dough is smooth and elastic. Cover with a tea towel and let rise until doubled in size, about 90 minutes.

Grease a 12 x18 sheet cake pan with sides.  Punch dough down and roll it out so that it can fit into the pan. With a fork, poke holes into the dough. Shape into the pan, making sure the dough touches the sides of the pan.

For topping: In a small saucepan, combine, butter, brown sugar and cinnamon. Heat until boiling, then remove from heat. With a finger, poke indentations into the dough, making sure not to poke all the way through to the bottom of the pan. Pour the topping all over the dough, spreading with a brush, making sure it is evenly distributed. Let dough rise again, until doubled in height, about 30 minutes.

To finish cake: Bake in a 350 degree oven. At the 10 minute mark, check for bubbles. Pop any bubbles and continue baking for another 5 to 7 minutes or until golden brown. Serve warm.

Fluffernutter – Massachusetts

October 8th is National Flutternutter Day. If you’ve never experienced the joy that is a flutternutter, let us indoctrinate you.

Marshmallow Fluff is actually celebrating its 100th birthday this year. Originally sold door to door in Somerville, Mass. by an

Fluffernutter - Massachusetts

enterprising fellow name Achibald Query, Boston candy company Durkee-Mower bought the recipe in 1917 for $500.

The sandwich dates back to WWI, when Snowflake Marshmallow Crème (an initial competitor of Durkee-Mower) began printing small brochures with the recipe, dubbing it a “Liberty Sandwich.” Durkee-Mower, however, really capitalized on the idea with a marketing campaign in the 1960s.

Catchy, right?? Even in black and white, this ad makes you want a fluffernutter RIGHT NOW. Luckily, this is a ridiculously easy sandwich to make and enjoy.

Quincy Market, which opened in 1826 in Boston, is a food-lovers mecca with over 50 restaurants and eateries, selling everything from lobster rolls to Boston cream pie.

Fluffernutter

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 2 slices, favorite soft bread
  • 2 tablespoons peanut butter
  • 2 tablespoons Marshmallow Fluff

Instructions

Spread one piece of bread with peanut butter, the other with Marshmallow Fluff. Cement together and enjoy.

 

 

Whoopie Pies – Maine

Whoopie pies are the state treat of Maine (not be confused with the state dessert which is blueberry pie). Labadie’s Bakery in Lewiston, Maine, takes credit for inventing this confection way back in 1925.

Whoopie Pies - Maine

Whoopie pies come in various flavors combinations (both the cake and the filling), but in our humble opinion, the classic recipe is really the epitome of a perfect dessert. The outside is two soft chocolate cakes, that surround a fluffy, vanilla marshmallow-y filling. YUM! We have been making this recipe for years and years to much acclaim. No one can resist a whoopie pie. Why would you even want to?

Acadia National Park in Bar Harbor is the second most visited national park east of the Mississippi. Visitors who make the trek up Cadillac Mountain, the highest peak on the Eastern Seaboard, can claim to be the first people to see the sun rise, at least for part of the year.

Whoopie Pies

  • Servings: 12-15 pies
  • Difficulty: moderate
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Ingredients

For cakes:

  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup sugar

For filling:

  • 2 cups marshmallow spread
  • 1 stick unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 cup confectioners sugar

Instructions

For cakes:

In a medium bowl, add flour, cocoa, baking soda and salt. Set aside. In a measuring cup, combine milk and vanilla. Set aside. In the bowl of a stand mixer, add egg and oil. Mix well until well combined. Add sugar and continue mixing, until well combined. With the mixer running, alternate adding the flour-cocoa mixture, with the milk mixture. Mix until just combined and no flour pockets appear in the batter.

Drop tablespoons of batter on a baking sheet lined with parchment paper. This will yield between 24 and 30 cakes depending on the size. Bake at 350 degrees for 5-7 minutes or until the tops spring up when touched. Let cool on wire rack.

For filling:

Combine marshmallow spread, confectioners sugar, butter and vanilla in a clean bowl of a stand mixer. Beat on medium speed until well combined. Filling should be light and fluffy. When cakes are completely cool, spread filling on half of the cakes. Put cakes together to form a sandwich.

Boiled Peanuts – Georgia

If you are driving in Georgia and see a “Boiled Peanuts” sign by the side of the road, by all means, pull over. Peanuts are one of the top products of the Peachtree state, along with peaches and pecans.

Boiled Peanuts - Georgia

Georgia produces a little over half of the peanuts in the country, with 1.7 million tons harvested in 2015. Boiled peanuts are one of those Southern specialties that are little known outside the region. Soft, salty and utterly addictive, this delicious snack is easy to make at home if you have a few hours. Be sure to use raw peanuts, not roasted, and keep a watch on them as the water will evaporate quickly at high heat.

Who is the most famous American presidential peanut farmer? Why, Jimmy Carter of course. Check out the Jimmy Carter Presidential Library in Atlanta. This museum and research institute houses 40,000,000 pages, 1,000,000 photographs, 2,200,000 feet of film, and 2,500 hours of video.

Boiled Peanuts

  • Servings: 6-10
  • Difficulty: easy
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Ingredients

  • 2 pound raw peanuts, in the shell
  • 6 tablespoons kosher salt
  • 3 gallons water

Instructions

In a large bowl, let peanuts soak in water for 30 minutes. Drain. In a large pot, bring peanuts, 3 gallons of water and salt to boil. Let boil for two to three hours or until peanuts reach desired consistency. If a very soft consistency desired, and more cooking time is needed, add more water if necessary. Drain and let cool before serving.

Buffalo Cauliflower with Maytag Blue Cheese Dip – Iowa

Maytag Blue cheese is one of Iowa’s most famous products. First produced in 1941, this family run dairy (the same one associated with the appliances) is in its fourth generation of making cheese and

Buffalo Cauliflower with Maytag Blue Cheese Dip - Iowa

uses a small batch method. If you like the flavor of blue cheese, Maytag will knock your socks off. It’s that good.

We love a good blue cheese dip but man cannot live on dip alone so we bring you Buffalo Cauliflower. This alternative to Buffalo wings is much lower in fat but has plenty of flavor and is mighty spicy. You’ve been warned.

Maytag Dairy Farms in Newton, Iowa, offers daily tours focusing on the history and packaging (note: this is not a production tour), Monday through Friday 8:00 to 5:00 and Saturday 9:00 to 4:00.

Buffalo Cauliflower with Maytag Blue Cheese Dip

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For cauliflower:

  • 4 cups cauliflower, cut into bite sized pieces
  • ½ cup milk
  • ½ cup water
  • 1 cup flour
  • 2 ½ teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon pepper
  • 1 cup hot sauce
  • 1 tablespoon butter

For dip:

  • 1/3 cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon milk
  • 2 tablespoons crumbled Maytag blue cheese
  • Salt and pepper to taste

Instructions

In a large bowl, combine milk, water, flour, and spices (garlic salt through pepper). Toss cauliflower into mixture and mix until it is completely coated. Place cauliflower on baking sheet covered with parchment paper, shaking off the excess batter. Cauliflower should be on a single layer and the pieces should not be touching. Bake at 425 degrees for approximately 20 minutes or until cauliflower just begins to brown.

In the meantime, in a large, microwave safe bowl, add butter to the hot sauce. Microwave for one minute or until butter melts. Stir until butter is incorporated. At the 20 minute mark, remove cauliflower and toss it in the hot sauce mixture. Return cauliflower to baking sheet and bake another 20 minutes.

In the meantime, make the blue cheese dip by combining all ingredients including salt and pepper to taste.

Cauliflower will be done when it is browned. Serve immediately with blue cheese dip.