Wholegrain Cider Mustard Recipe

Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.

Ingredients

• ¼ cup Whole Yellow Mustard Seeds
• ¼ cup Whole Brown Mustard Seeds
• 1 Tbl Coleman’s Ground Mustard
• 2 Tbl Honey
• ½ cup Bragg's Apple Cider Vinegar
• ½ tsp Salt
• ¼ tsp Celery Seed
• ½ cup Purified Water

Procedure

1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay

Harvest Sweet Potato Loaf Recipe + Baby Announcement

Stop Motion Photography by Haley Sheffield | http://haleysheffield.com/ Hey Good Lookin' by Johnny Cash

Whatcha Got Cookin' | Stop Motion Baby Announcement

We have thoroughly enjoyed the temperature change here in Atlanta... and hope it's here to stay. To welcome Autumn in all it's glory we'd like to share the perfect hearty, wholesome (and tasty) quick bread. We adapted this recipe from the Piece of Cake'sGolden Pumpkin Loaf.

Did you watch the video?!? No, it's not a cooking tutorial, but rather a personal announcement we are pretty stoked about. Our dear friend, and talented photographer came to our house to photograph the stop motion.

INGREDIENTS

• 2 cups All-Purpose Flour

• 3/4 cup Yellow Cornmeal

• 1 1/2 teaspoons Baking Powder

• 1/2 teaspoon Baking Soda

• 3/4 teaspoon Kosher Salt

• 1/2 teaspoon Ground Cinnamon

• 1/2 teaspoon Nutmeg, freshly grated

• 3 Large Eggs

• 1-1/4 Dark Brown Sugar, packed

• 3/4 cup Granulated Sugar

• 1 1/2 cups Baked Sweet Potato Puree

• 2 teaspoons Vanilla Extract

• 6 tablespoons Grapeseed Oil

• 1/4 cup Dried Cranberries

• 1/4 cup Dried Currants

• 1/4 cup Dried Raisins

• 1 cup Pecans, chopped

INSTRUCTIONS

Preheat oven to 350 F. Butter a 9x5 loaf pan and line the 2 long sides and bottom with parchment paper. Mix together flour, cornmeal, baking powder, baking soda, salt, and spices in medium bowl, using a hand whisk. Set Aside. In the bowl of an electric mixer, beat the eggs and both sugars on medium-high speed until creamy and thick, for about 3 minutes. Reduce the speed, the add the pureed sweet potato, vanilla, and oil and continue mixing until smooth. On low speed, slowly add the dry ingredients a little at a time, mixing only until the flour just disappears.

Remove the bowl from the mixer, scrape the bowl up from the bottom and fold in dried fruit and nuts. Transfer batter to the prepared pan. Bake for 60-75 minutes, or until the loaf is well browned and a small knife emerges clean from the center. Cool in the pan for about 15 minutes before releasing it to cool completely on a wire rack. Enjoy!

Photos by the Photography of Haley Sheffield

Serving Up Food at Root City Market this Saturday

What: Root City Market-Pop-up market in Atlanta featuring local makers When: Saturday, September 13 from 10 am to 3 pm Where: Gallery L1, 828 Ralph McGill Blvd, Atlanta, Georgia

We will be serving up bites and lunch... think Pimento Cheese and Housemade Pickles, Pork Sliders, Refreshing Drinks + More. Come out and say hi!

No cover change AND free Octane coffee to the first 50 attendees!

Photo Credit: Haley Sheffield

February Dinner Menu

SNACKS

Meat and Cheese Platter Pine Street Market Coppa, Sweet Grass Dairy Greenhill with Pickled Spiced Apples and Roasted Grapes

FIRST COURSE

Brussel Sprout Stew Applewood Smoked Bacon, Braised Pork Belly, and Tricolored Carrots

FAMILY STYLE DINNER

Braised Lamb Shank with Leek Bread Pudding and Rapini

Poached Potato and Beet Salad

Roasted Cauliflower and Swiss Chard with Golden Raisins

DESSERT

Coffee Ice Cream with Double Chocolate Chip Cookies with Strawberry Coulis, Chocolate Sauce, and Chocolate Mousse

Photographer Credit: Lamon Luther

Roasted Chicken Penne with Peaches, Bacon + Pecans

INGREDIENTS

• 1 Roasted Chicken
• 6 oz Applewood Smoked Bacon (lardons)
• 1 cup Pecans Toasted
• 3 Fresh Peaches (diced)
• 1 Sweet Onions (julienned)
• 5 Cloves of Garlic (sliced)
• ½ Bunch Basil (torn)
• ¼ Cup Parsley (fine chopped)
• 2 Handfuls Spinach
• 2 oz Sherry Vinegar
• 1 cup Chicken Stock (Homemade)
• Parmesan (Shaved)
• EVOO
• 1 Box Penne Pasta

INSTRUCTIONS

1. Pre-cook penne pasta use the cooking direction marked on packaging. Cool and reserve for later use.
2. Roast off whole chicken (breast) that is still on the bone- this will add more flavor to your dish. After roasting, removing the breast meat from the bone. Use the bones to make stock. If in a pinch use a whole roasted chicken from the market or Pine Street Market smoked chicken.
3. Toss 1 cup of Pecans with 1 Tbl  of grapeseed oil. Slow roast pecans in the oven at 225 F for 12 to 15 minutes.  Roasting tree nuts at lower oven temp will provide a great tasting full flavor nut.
4. Heat up a large skillet over medium heat. Add bacon lardons and render until lightly brown but not crispy. Drain off bacon grease and add sliced sweet onions and garlic. Cook until translucent and tender. Add peaches and deglaze with sherry vinegar.
5. Add chicken stock and penne and heat pasta throughout.  Add spinach, herbs and season with salt and pepper.
6. Plate or place in dish. Garnish with toasted pecans and shaved parmesan. Serve immediately.

SOURCED FROM

• Pearson Farms Peaches, Pecans
• Pine Street Market Applewood Smoked Bacon
• Your Dekalb Farmers Market Parmesan, EVOO, Sherry Vinegar: Ybarro Old Vintage Wine Vinegar, Chicken, Basil, Spinach, Parsley, Sweet Onions, Penne Pasta

Announced: August Dinner Gathering

Photo by Kathryn McCrary

Announced: July Brunch Gathering

Photo by Haley Sheffield

SEEKING SUMMER INTERN FOR HOMESPUN ATL

DETAILS

The position is both work-from-home and on-site at our Atlanta,GA studio- Studio South. You must have reliable transportation. You will get hands-on experience working for a small, growing business. This is an unpaid position. A paid position after the internship is not guaranteed. We are looking for a rising-star that loves bringing people together, has a creative eye, and thrives on details and structure. The three month internship will begin immediately. Please note, the position is primarily administrative and does not involve cooking.

RESPONSIBILITIES

An intern’s duties may include, but are not limited to:

• Formatting + Writing content for online platforms (Blog+Website)
• Manage Social Media Outlets
• Assisting in planning, coordinating, and setting up for our monthly gatherings
• Working with our contributors for bookings, and publishing event recaps
• Assisting with photo shoots
• Running Errands (Gas Reimbursed)

REQUIREMENTS  

Applicants must meet the following:

• Live in the Atlanta Area
• Have a personal laptop
• Internet savviness + social media etiquette
• Proficiency in Microsoft Office Suite (we use Google Docs)
• Access to Photoshop is a plus
• Good communication skills (written + verbal)
• Exceptional attention to detail
• Knowledge of: HTML + WordPress is not required, but would be extremely helpful
• Available 5-15 hrs/week

PERKS

This internship is not paid, but we offer some mighty fine (and tasty) benefits:

• Leftovers, nibbles, and taste-testing. Enough said.
• Exposure to many of the ATL talented creatives in the industry.
• Learn cooking tips and all  the best places to source.
• Behind the scenes look at how to run a personal chef (and creative) business.
• School Credit, if applicable.

If you meet the listed requirements, please fill out the application (below) by Friday, June 13. Also, send your resume to info@homespunatl.com.

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Tomato Marmalade Recipe

INGREDIENTS

• 8 4-5 oz Beefsteak Tomatoes (or 2 - 24 oz cans San Marzano Tomatoes)
• 1 Tbl Grape Seed Oil
• 2 ea Sweet Onions Vidalia
• ½ ea head Garlic
• ½ lb Bacon, Small Diced
• ½ cup Brown Sugar
• 1 cup Red Wine Vinegar
• 2 ea Lemons, Zested and Juiced
• ½ bunch Fresh Thyme, chopped

INSTRUCTIONS

• Preheat oven 375 F
• Heat up a large oven proof pan on medium heat. Add oil and bacon and render bacon until lightly brown, but not crispy. Add onions and garlic and saute and until tender.
• Add brown sugar, red wine vinegar, along with tomatoes.
• Bring ingredients to a medium simmer and slowly reduce marmalade until nice and thick for about 1 ½ hours. Stir occasionally to make sure the sauce is not sticking.
• Once marmalade has reduced, remove pot from stove top to cool. Add lemon juice, zest, and thyme.
• Place into jars and cover, allow to cool then place in refrigerator up to 3-4 weeks.

As you can see the marmalade can be used with many dishes, like potato hash and eggs. We also recommended pairing with Roasted Pork Loin or Herb Roasted Chicken, Toasted Bread, Summer Squash, and Green Beans.

Announced: June Dinner Gathering

Photo Credit: Phil Sanders