Overnight Coffeecake

"Good" Coffee Cake

Tucked away in a cookbook I found a series of photocopied papers clipped together with some handwritten notes scattered in the headers and margins of the pages.  I immediately grasp from the titles that the recipes are for breakfast cakes and rolls from various sources.  What is not so easily ascertained is how I came to own these copies, though the name referenced at the top of the page is quite possibly referencing Mary Greene from Mountain City, TN where I enjoyed many delicious meals (after which I would always ask for the recipes). As you can see clearly in the photo I've included in this blog post one page in this series of papers, taken from the Spring 2004 issue of Home & Farm (a publication of the Tennessee Farm Bureau), has a very bold "Good" written at the top of it.  I take that stamp of approval on paper as my cue in approaching the Sunday Spiritual Kitchen Experience this week, albeit Saturday evening to start the process.  I did not find the 2004 recipe archived on the TN Farm Bureau website, but I did find another overnight coffee cake that comes from Farm Flavor. Interestingly when I attempted to find recipes with the same ingredients as the 2004 recipe I'm making they varied in the use of  ricotta or sour cream while this recipe calls for buttermilk,which I believe must add a special flavor while at the same time little fat.  I've opted to share an online blog version for Overnight Coffeecake that most closely resembled the aging papered version I hold in my hands~using buttermilk.  Already thinking about coffee time in the morning being "oh so good!"

Buttermilk, Patriots and Poppies

Only a few guidelines set the tone for this particular Memorial Day weekend...securing red poppies and perfecting my picnic fare. This year, buttermilk takes center stage as the headline ingredient in many of the courses. (Actually, I started pouring and it just kept going). Here I feature three of those items. Borrowing a recipe from @TheRunawaySpoon for Buttermilk Fried Chicken as the Southern experience mentioned in the recipe blog is one I can truly identify with. Also after diving into Chef Richard's blog post on the GastroPub of the modern I'm drawn back to his portfolio to indulge readers in another home grown recipe from Maggie's Pub for Local Beet and Buttermilk Blue Cheese Salad. And finally a Buttermilk Pie that is likened to creme brulee's culinary cousin. What is not included here, poppy seed dressing for fresh greens, marcaroni salad, coleslaw, biscuits, and Amish sugar cookies round out the experience. We will graze, yes, but no one will lose site of the intent to reflect and salute those that have made such leisure pleasures possible.