Hoppin John Huguenot Torte Recipes
HOPPIN JOHN
Hoppin John is typically a one-pot dish, but I like cooking the peas separately because it prevents the dish from getting soggy. Traditional Gullah Hoppin John is meant to be fluffy airy. In my version, you still get the flavor without sacrificing the texture.
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 3 cups water). Add a pinch of salt and the smoked turkey and bring to a boil. Reduce to a simmer and cook, covered, over medium heat until tender, about 2 hours.
- Melt the butter in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook, 1 minute more. Add the rice and stir until toasted, about 5 minutes.
- Add 3 cups of water and 1 cup of the cooking liquid from the peas, check for seasoning and bring to a boil. Reduce to a simmer and cook, covered, over medium-low heat until all the liquid is absorbed and the rice is tender and cooked through, about 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas. Cover and cook 10 minutes more. Transfer to a serving bowl and top with the scallions before serving.
HOPPIN JOHN HUGUENOT TORTE
Steps:
- Prepare two 9-inch cake pans by lightly greasing them, lining them with waxed paper or parchment, greasing the paper, and lightly dusting with flour. Preheat the oven to 375 degrees F. and put a pan of water in the bottom of the oven. Mix the ground nuts together. Very finely chop the apples with a knife. You should have 1 3/4 cups. In a warmed electric mixer bowl, beat the eggs and egg yolk on high speed until doubled in volume. It may take 10 minutes or more. Slowly add the sugar while beating and continue beating until the volume is tripled. The eggs should be very thick and light in color. Don't be afraid of over-beating. Sift the flour over the egg mixture. Sprinkle the ground nuts over all, followed by the apples. With a large spatula, fold the mixture together rapidly but gently, being certain to bring all the elements from the bottom of the bowl up into the mixture. Divide the batter between 2 cake pans and bake in the middle of the oven for about 25 to 30 minutes, or until the top is golden brown and the sides have begun to pull away. Do not push on the meringue like top, or it may cave in. Place on a rack in a draft-free place and let cool completely. Lightly toast the pecan halves while the cake are in the oven. While the pecans are hot, quickly dip them in water and then roll them in granulated sugar until they are lightly coated. Let them dry on a rack. The cakes must be perfectly cool, or the heat with melt the cream. Invert the pans to remove the cakes, discarding the paper liners, and turn the cakes back over again so that the crusty top surface is in its original position. Place each cake on a serving platter. Using an electric standing mixer, fitted with a whip attachment, whip the cream with some sugar until stiff and place 8 dollops of the cream evenly around each cake. Garnish each bit of cream with a sugared pecan and serve with a shot glass of bourbon neat.
More about "hoppin john huguenot torte recipes"
HUGUENOT TORTE | SOUTHERN KITCHEN
From southernkitchen.com
5/5
HUGUENOT TORTE FROM HOPPIN JOHN’S LOWCOUNTRY COOKING BY ...
From app.ckbk.com
HOPPIN JOHN’S HUGUENOT TORTE : SURPRISING TRANSFORMATION ...
From achefshelp.com
40 VERY CHARLESTON DISHES | CHARLESTON SC | CHARLESTON ...
From charlestonmag.com
Published 2015-12-01
- Boiled Peanuts. No other handwritten roadside sign brings us to such a screeching halt. Many non-Southerners are startled at first by our love for damp peanuts so tender they eat like beans (peanuts are legumes, after all).
- Henry’s Cheese Spread. Many decades ago, long before Charleston’s restaurant scene exploded, a big night out involved Henry’s on Market Street, where white-jacketed waiters swooped in with trays of iced crudité, including this malty cheese spread that’s so addictive, it’s tempting to eat it by the spoonful.
- Benne Wafers. Proust’s madeleine has nothing on Charleston’s benne wafers in the taste-memory department. We’ve been baking these paper-thin, chewy-crisp, salty-sweet, buttery-nutty cookies for centuries, using toasted benne seeds introduced by African slaves during Colonial times (“benne” is Bantu for “sesame”).
- Cheese Straws. Crispy, salty, spicy, cheesy, these baked crunchy munchies are ubiquitous at downtown cocktail parties and tailgates. We can’t say cheese straws are unique to Charleston (the small country of Guyana asserts a claim), yet somehow they’ve marched into our tradition of Southern hospitality.
- Pimiento Cheese. Pronounced fluidly “pimenta-cheese” and nicknamed “Southern caviar,” this signature piquant-creamy spread nestles into crustless finger sandwiches, tops burgers, and gussies up fried green tomatoes.
- Jerusalem Artichoke Relish. Truth be told, Jerusalem artichokes are neither from Jerusalem nor are they artichokes. These small, native sunchoke tubers with a water chestnut-like consistency slice, dice, and pickle beautifully.
- Ice-Box Pickles. A sweet-tart way to preserve and punch up the humble cucumber, ice-box pickles make a cool, crunchy summertime snack or delicious burger topping.
- Spiced Pickled Shrimp. Many local dishes feature the Lowcountry’s ubiquitous crustacean, but pickled shrimp has been a longtime cocktail-party staple for good reason—it’s delicious and easy.
- Pickled Okra. Heat-loving okra falls into the category of bigger-is-not-better. You want to pluck the pod while still young and tender about the size of your pointing finger.
- Charleston Okra Soup. Matt Lee and Ted Lee have asked hundreds of chefs why Charlestonians have historically flavored okra soup with rich, dark, bone marrow.
6 DISHES THAT DEFINE LOWCOUNTRY CUISINE | HIDEAWAY REPORT
HOPPIN' JOHN'S HUGUENOT TORTE - RECIPEJUNGLE
From recipejungle.com
HOPPIN JOHN HUGUENOT TORTE RECIPE
From recipenode.com
HOPPIN JOHN HUGUENOT TORTE : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
HUGUENOTTORTE RECIPES
From tfrecipes.com
HOPPIN' JOHN'S HUGUENOT TORTE RECIPE
From bakerrecipes.com
ASTRAY RECIPES: HOPPIN' JOHN'S HUGUENOT TORTE
From astray.com
EMERIL LAGASSE HOPPIN JOHN RECIPES
From tfrecipes.com
HOPPIN JOHNS HUGUENOT TORTE - BIGOVEN.COM
From bigoven.com
HOPPIN JOHN HUGUENOT TORTE RECIPES
From tfrecipes.com
HOPPIN' JOHN'S HUGUENOT TORTE - LIFE TASTES BETTER SWEET
From lifetastesbettersweet.com
HOPPIN’ JOHN’S HUGUENOT TORTE – FREE RECIPES
From en.recipes.lt
HOPPIN JOHN HUGUENOT TORTE RECIPE
From crecipe.com
HOPPIN' JOHN'S HUGUENOT TORTE RECIPE - COOKEATSHARE
From cookeatshare.com
HUGUENOT TORTE - COOKEATSHARE
From cookeatshare.com
HOPPIN JOHN HUGUENOT TORTE – RECIPES NETWORK
From recipenet.org
HUGUENOT TORTE RECIPE
From crecipe.com
HOPPIN' JOHN'S HUGUENOT TORTE ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
JOHN HOPPIN RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
HOPPIN' JOHN'S HUGUENOT TORTE – RECIPES
From mycookingportal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
