A Place for Inner Energy on Oak Island, NC

A few months ago I had the honor of meeting the Lynch Family, the new owners of Inergy Market, on Oak Island, North Carolina. I was on assignment for the South Brunswick Magazine to learn more about this family and their new retail store.

Stephanie and Shawn are new to the retail market circuit but have established themselves as the “go to” place on Oak Island for protein powders, herbal teas, smoothies, local arts and crafts, homemade chocolate covered bananas and more.

Their two children, Blake and Adley are often seen in the store or sitting in the rocking chairs on the porch.  They are a close-knit family who brought this store to life with a lot of help from family and friends.

If you are in need of healthy alternatives to your meal planning, or need a smoothie to keep you cool in this summer heat, be sure to stop by and say hello.

To read my story, click here: 2018 Summer SBM-A Place for Inner Energy.  Read my story about this lovely family and their quest to realize their dreams. The story was published in the Summer 2018 issue of the South Brunswick Magazine which can be found in local grocery stores and newsstands in South Brunswick County of North Carolina (Southport, Oak Island, Shallotte, Ocean Isle Beach, Holden Beach, Sunset Beach and Calabash.)

Inergy Market – 8310 E. Oak Island Drive, Oak Island, NC – 910-512-2295

Email: info@inergymarket.com  – Facebook: Inergy Market

If you are in the area, I hope you will stop by and see what interesting products the Lynch Family has brought to the island. ~ Barbara

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June Apples from the Farm – Two Ways

My sister and I would visit our grandparents, who lived in Ohio, once school was out in June and we would stay all summer, returning home with our mom just in time for the start of school. One of the first things we did when we arrived was rake apples, so we could play on the swings. The apples were a light shade of green and a bit tart which made for the perfect apple pie.

June Apples

Recently I came upon a local farm where this same cultivar of tree is growing, and once again, am enjoying these little tart gems. My grandmother called them “Transparent” apples; this local farm calls them “June” apples. The June apple is tart, bruises easily, and does not keep well. But whatever name they go by, I just call them delicious.

For a real breakfast treat, cook the apples, unpeeled, with a small amount of water and butter, until tender. Add your sweetener of choice. Serve with a hot biscuit or toast.

Sliced June Apples

Cooked June Apples

Or line a glass pie pan with filo dough sheets, and fill with a mixture of coarsely chopped apples, raisins and cinnamon and bake until light brown.

Apple and Raisin Pie with Filo Dough

No matter how you like to eat these June apples, they are a treat.

Bon Appetit ~ Barbara

A Little Bit of Italy in Ocean Isle Beach, NC – The Butcher of Brunswick

I am always looking for specialty stores that stock fine ingredients from local farmers and this shop was no exception … The Butcher of Brunswick in Ocean Isle Beach, North Carolina. Not to mention fresh-baked bread from New York, along with freshly ground meats.  They will even butcher any cut of meat to your desired needs.  I spent a few hours with owner, Kevin Fahy, earlier this year to learn more about this business and what they offer to the locals.  To read my story and see photographs, click here:  The Butcher of Brunswick

The Butcher of Brunswick is located at 5850 Ocean Highway W., Ocean Isle Beach, NC; (910) 287-6999

Don’t forget to pick up a loaf of fresh bread … it was in my cart the minute I walked into the store.

Be sure to click on the link above the article to read it in its entirety, or pick up a copy of the South Brunswick Magazine at local grocery stores or shops in South Brunswick County.  It’s good reading.

Ciao! Barbara

Cookies for Breakfast?

If you are short on time for breakfast, here is a cookie that you can grab as you head out the door.  It’s chock full of dried fruits and seeds; just add coffee and a piece of fruit and you’re set to start your day.  Who said you can’t have a cookie for breakfast? Not me!!

Hearty Breakfast Cookies

1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups dried fruit (cut in chunks), seeds and nuts; use any combination of dried apricots, dried cranberries, raisins, dried figs, dried dates, sunflower seeds, and nuts

In a large bowl, cream butter and sugars on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking soda and salt; gradually add to batter. Fold in dried fruit mixture.

Drop by heaping tablespoonfuls onto parchment lined baking sheets. Bake at 350 degrees for 10-12 minutes or until light brown. Remove to wire rack to cool.

Makes 42 cookies

Black Pepper in Biscotti? Why Not!

There are many varieties of biscotti, mainly on the sweet side, which are perfect for dunking in hot coffee or even cocoa.  For a new twist on an old favorite, try these Black Pepper Parmesan Biscotti; the recipe is courtesy of Edible Upcountry magazine.  No need to dunk these biscotti.  They pair well with soup, chili, or even as croutons for your salad.  The recipe is below. Hope you’ll give them a try.  ~See ya around the kitchen … Barbara

Black Pepper Parmesan Biscotti

Ingredients
1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
2 1/2 cups Parmigiano-Reggiano, finely grated
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
4 large eggs, divided
1 cup whole milk

Instructions
1. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
2. Crush peppercorns with mortar and pestle until coarsely ground, or blast in a spice grinder.
3. Whisk together flour, baking powder, salt, 2 1/4 cups cheese and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender until mixture resembles coarse meal. In a small bowl, whisk 3 eggs with milk; add to flour mixture, stirring with a fork until a soft dough forms.
4. Divide dough into quarters. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log, about 2 inches wide and 3/4-inch high. Transfer logs to 2 ungreased baking sheets, about 3 inches apart.
5. Whisk remaining egg and brush over logs, then sprinkle tops with remaining ¼ cup cheese and ½ tablespoon ground pepper. Bake until logs are pale golden and firm, about 30 minutes. Cool on sheets on a rack until warm, about 10 minutes.
6. Reduce oven temperature to 300°F.
7. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 10 minutes. Cool biscotti on baking sheets on racks.

Recipe courtesy of Edible Upcountry magazine.

New Year’s Day Traditions? Pork and Sauerkraut and Hungarian Peretz

For as long as I can remember, our mother made pork and sauerkraut for New Year’s Day along with homemade Hungarian Peretz.  Peretz are a yeast-based dough that is rolled into strips and then twisted to a round shape, sort of like a pretzel. The tradition is our mother always cut the dough into 13 pieces, not 12 or 14, only 13, that was our good luck number. These were our breakfast as we watched the Rose Parade from the comforts of our living room. Of course, these are good any time, but they have a special meaning when made on New Year’s Day.

Hot out of the oven, just waiting for some butter.

Let the dough rise until double, cut into strips and twist. Remember, cut the dough into 13 portions.

I hope you have family traditions, and if not, start new ones … it’s never too late.  Here’s to a fabulous 2018 … cheers!  ~Barbara

Hungarian Peretz

Makes 13

  • Scald 1 1/2 cups milk.  Add 1/2 cup lard, 1/2 cup sugar and 2 teaspoons salt.  Let melt and cool.
  • Dissolve 2 packages yeast in 1/2 cup warm water (sprinkle in a little sugar.)
  • In large mixing bowl, add 8 cups flour and make a well.  Add 3 slightly beaten eggs, the milk mixture and yeast mixture.  Mix well until combined.  Turn out onto lightly floured board and knead until no longer sticky.  Cover with wax paper and kitchen towel. Let raise until double.
  • When double, cut into 13 strips, roll and twist each one.  Place on lightly greased cookie sheets.  Brush with 1 beaten egg.  Let raise until double again.
  • Pre-heat oven to 350 degrees.  When rolls are double, brush again with the remaining beaten egg.  Bake for 20-25 minutes or until golden brown.

Howe Street Sisterhood – Come Meet These Women Entrepreneurs of Southport, North Carolina

One of the joys of moving to Southport, North Carolina, is the opportunity given me by the South Brunswick Magazine to write about local businesses, interesting people and organizations.

My sister and I moved to Southport a little over two years ago and I still find local businesses that I have yet to visit. Lucky for me, my next assignment for the magazine was to interview several women entrepreneurs who have a business on Howe Street in Southport. Howe Street is the main thoroughfare into town that is lined with many businesses, many of them women-owned. The businesses I selected are varied in the products and services they offer which may give you a glimpse into this small, seaside town I’m proud to call “home.

Above are seven of the eight business owners interviewed for the story titled “Howe Street Sisterhood.” NOTE: Not pictured in the photo is Susie Farley, owner of Cat on a Whisk.

Over the course of a couple of weeks, it became clear to me they all had a common thread … a passion for their work. They love what they do and are very appreciative of the local support.

Click on the link below to read their stories and see more photographs of these eight amazing women entrepreneurs of Howe Street in Southport, North Carolina.  Read along and see what makes them tick and stay motivated for the work they love to do.”

Click here:  2017-18 Winter SBM-Howe Street Sisterhood

We all need to find our passion and then work at it. ~ Barbara

Got Persimmons? Make Persimmon-Cranberry Pie Filling.

Fuyu persimmons are getting ripe on the trees so it’s time to start making pie filling, breads or pudding.  If you have a lot of persimmons, you may want to try making this Persimmon-Cranberry Pie Filling to have on hand during the holidays.  One quart of this pie filling is enough for an 8″ pie.

Once the filling is prepared, it is packed into quart jars and placed in a hot water bath for 25 minutes to seal.  This recipe uses a product called Clear Jel which is a cornstarch derivative and is the perfect thickening agent for this filling.  Be sure to use the “cook-type” of Clear Jel for this recipe.  Clear Jel can be found online at: Hoosier Fill Farms

After the filling is made, it’s simple to add the filling to a prepared shortbread crust.  For the pie above, the topping is 1 1/2 cups flour, 4 tablespoons butter and 2 tablespoons Splenda for Baking, combined well and sprinkled over the pie filling.  The pie was then baked at 375F for about 45 minutes, or until the filling started to bubble.

For recipe, click here:  Persimmon and Cranberry Pie Filling Recipe

To learn more about Clear Jel, here is a good article:  Living Homegrown – Using Clear Jel

Be sure to check out the recipe above and give this a try.  My efforts yielded 15 quarts of pie filling, enough for the upcoming holidays.  See ya in the kitchen ~ Barbara

 

Homemade Sauerkraut

When life gives you cabbages, make “kraut.” And that’s exactly what I did.  With two large heads of cabbage, I set off to make “kraut” which will pair very well with Kielbasa and Apples later this winter.

This recipe is best made in pint jars.  Be sure to purchase plastic lids to use over the metal lid when making this kraut.  I was able to find the plastic lids at Walmart. The metal rings may rust because of the salt in the brining liquid.  After packing the jars, the jarred kraut sits in ice cold water for 9 days. No need for hot water bath processing.  After the 9 days, the jars are removed from the ice water and sit for a couple of weeks.

For recipe, click here: Homemade Sauerkraut

Many thanks to Liz and Jim Harper, of Hiltons, Virginia, for the recipe.

It’s Beginning to Look Like Fall … Pumpkins and All!

I have to admit that I am sort of a “pumpkin” junkie.  Pumpkin Spice coffee, pumpkin ice cream, pumpkin oatmeal, anything with pumpkin is on my shelves at this time of year.  It’s too bad that we only enjoy pumpkin in the fall; it’s good all year long.  I came across this recipe for Pumpkin Spice Muffins and felt the time was right to give them a bake.

Pumpkin Spice Muffins

There is a lovely texture to these muffins and they are not to sweet.  I use the Sugar Blend for Brown Sugar to cut down on the sugar content and I omitted the salt.  The chopped pecans add a slight nutty flavor to compliment the muffins.  Serve warm with a bit of cream cheese and you’re ready for Fall.  Now where is my pumpkin spice coffee??  See ya around the hay bales this Fall ~ Barbara

Pumpkin-Spice Muffins

Ingredients
2 cups all-purpose flour
3/4 cup packed light-brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, cut into pieces and chilled
1/4 cup egg substitute (or 2 eggs)
3/4 cup plus 2 tablespoons canned solid-pack pumpkin puree (not pie filling)
2/3 cup skim milk
1 teaspoon vanilla
2 tablespoons chopped pecans

Directions
Preheat oven to 375 degrees. Coat 12 standard-size muffin pan cups with nonstick cooking spray or line with paper liners.  Mix flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in large bowl.  With pastry blender, cut in butter until mixture resembles fine crumbs.

Beat together egg substitute, pumpkin, milk, and vanilla in small bowl until blended.  Stir egg mixture into flour mixture just until blended.  Spoon batter into muffin cups, dividing equally.  Sprinkle pecans over the tops.  Bake at 375 degrees for 20-25 minutes or until golden and a wooden pick inserted in the centers comes out clean.  Remove muffins from the pan to a wire rack.  Let cool slightly.  Serve warm.

Makes 12 muffins.

Per Muffin:  161 calories, 4 g fat, 250 mg sodium, 4 g protein, 27 g carb, 8 mg cholesterol