Having trouble with the new Fete Greenville format? Here is a direct link to my article on City Scape Winery featured in the November 27th, 2019 issue. Thanks Josh and Deb for allowing me to write about your wonderful winery!
Offering “Southern Hospitality with a German Flair” Juergen Haubach and his Hans and Franz Biergarten was featured in the February, 2017 issue of fete Greenville.
Published in the January 2017 issue of fete Greenville and remember while reading, January 1st, 2020 is right around the corner!
I recently watched a CBS Sunday Morning piece about pepperoni rolls and had to know more. Turns out they are a very regional delicacy usually found only in West Virginia, Western Pennsylvania, Western Maryland and a tiny portion of Ohio. Played around with a couple recipes I found online until I came up with my own…and they are pretty tasty if I do say so myself.
I use Rhodes thaw, rise and bake dinner rolls but any brand of roll that has to be thawed and then allowed to rise should work. The beauty of using these rolls is you can make as many or as few as you’d like.
Rise & Bake Yeast Rolls Sliced Pepperoni (though some people swear by pepperoni sticks) Mozzarella Cheese Non-Stick Spray Butter Coat a baking sheet with cooking spray. Place frozen dough balls 2" apart. Spray one side of a piece of saran wrap with cooking spray and place that side down on top of the rolls. Takes a couple hours for the dough to thaw and begin to rise. Once thawed remove from baking sheet and flatten each individual roll to make a circle. Then add anywhere from 4 to "the sky's the limit" pepperoni slices. On top of the pepperoni add anywhere from a tablespoon to "the sky's the limit" shredded mozzarella cheese. For my latest batch I used Tillamook Farmstyle Thick Cut shredded mozzarella and it was outstanding! Roll the filled dough up, tucking the ends in so they look like large egg rolls. Place seam side down in a greased 9x13 baking dish and let rise until the rolls are double in size. Depending on how warm your kitchen is, this generally takes around an hour. If it's winter or even the middle of summer with the a/c running full blast, I will put the pan in the oven and simply turn the oven light on. That usually generates just enough heat to help the dough do its thing. Once the rolls have doubled in size, place in a 350 oven and bake for 25-30 minutes or until they are golden brown. Remove from oven and immediately take a stick of butter and rub the end of the stick over the tops of the rolls. Pepperoni rolls can be eaten hot or cold. I generally refrigerate any leftovers but some recipes say they can be left out. Also, some recipes suggest jazzing them up by melting the butter instead of rubbing it on and then adding garlic powder or Italian seasoning and brushing the tops with the seasonings. I say why mess with perfection?
Time is drawing near for in-season peaches. So don’t delay, head to the nearest peach orchard today, pick you up a peck of peaches, stop by the store get some sour cream and a deep dish pie shell…you should already have sugar and eggs on hand, and get to baking. Simple, easy, quick and super delicious!
Frozen deep dish pie shell-unbaked 6-8 peaches, peel, slice and layer in the unbaked pie shell Mix: 2 eggs 1 cup sugar 1 cup sour cream Put unbaked pie shell on baking sheet. Pour egg, sugar and sour cream mixture over peaches. Warning: it will probably run over so stop when it gets to that point.
Bake for 10-15 minutes at 450 then leaving the pie in the oven, reduce the heat to 350 and bake for another 35-40 minutes. The center will be jiggly but should set up slightly as it cools. If it seems too runny, just bake a couple more minutes. Also, check during the baking process and cover the crust edge if necessary to keep from over-browning. Good served hot or cold. Can sit out for about a day but if there is any left after that I would stick it in fridge.
Come for the Veggies, Stay for the Experience!
Published in the March, 2015 issue of fete Greenville, you get to find out all about the wonderfully exciting TR Farmers Market and also meet Adrienne Hawkins, the leading force behind the Market.
Susie and Ed’s Italian Kitchen says “Andiamo a Mangiare!” which translated means “Let’s go to Eat!” And even though sadly they are no longer in business the taste of their lasagna and spaghetti and homemade meatballs lingers in my memory. Published in the February, 2015 issue of fete Greenville, this article comes with a warning: Don’t Read While Hungry!