News and Recipes Blog

I usually bake cakes in a tube pan - pound cake, carrot cake, lemon cake...the list goes on. That's just what I'm used to. I usually reserve the 9 x 13 for brownies. However, today's featured Lemon cake with Blackberry Sage glaze is baked in a 9 x 13 and is really easy to put together! It looks pretty on a plate too if you dollop whip cream on top and add a blackberry garnish. See the video here! People are often puzzled how to use syrups, but the two recipes below show you just how easy it is to incorporate...

The Jerusalem Artichoke is native to North America, also known as Sunroot or Sunchoke, but is not really an artichoke at all! My first encounter with this fascinating plant was when I did volunteer work through college and helped a husband and wife in their garden in Blacksburg, Virginia. We planted these odd shaped tubers and lo and behold they grew to 6 or 7 feet tall with beautiful sunny yellow daisy-like blooms! I liked them for the flowers; they liked them for the tuber or what they called the "artichoke".   Fast forward to South Carolina and my introduction to Mrs. Sassard's Jerusalem...

We sell many food items from South Carolina.  An especially good bakery item is the Chocolate Espresso Cookies from Grey Ghost Bakery in Charleston.  The owner, Katherine Frankstone is wonderful to work with.  We drove down to Folly Beach for the weekend one time and I asked if I could just pick up my order since they were right on the way.  Well not only did I pick up the order but she was nice enough to give us a tour of her bakery.  She did not have to do this but I could tell how excited she was about...

 I don't believe I have ever run into anyone who does not like shrimp. And everyone I run into has their favorite way to eat it - skewered on the grill, rolling in a bog, or steeped in an etouffee'. And many just like that juicy ice cold peeled shrimp with cocktail sauce for dipping. The Shrimp Cocktail had its heyday in the 1960's. It would arrive at your table with 5 large prawns (shrimp) hanging off the edge of a stemmed glass accompanied with a spicy cocktail sauce. There are so many ways to prepare shrimp, it boggles the mind! But...