Authentic Recipes From Lara Lyn Carter
By Doc Lawrence
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Guy Fieri with Lara Lyn Carter |
ALBANY, Georgia-Fresh from a spectacular celebrity
chef performance at the renowned South Beach Wine & Food festival, Lara Lyn
Carter isn’t slowing down one bit. This rising star Georgia girl has very high
ambitions, always aiming for that mythical culinary paradise where excellence
and talent blend seamlessly, combining kitchen skills with generations of
cooking tradition that produce terrific taste.
“I loved every moment at South Beach,” Lara Lyn said, “and
being elbow to elbow with legends like Guy Fieri, Martha Stewart and many
others told me that our food in the South is the hottest cuisine in the country
today.” Ms. Carter, whose hit 2015 TV series
Thyme for Sharing with Lara Lyn Carter on Georgia Public
Broadcasting introduced her to a new expanded audience, showcasing her recipes
and charming stories in the gentle style of her hardcover cookbook, Southern
Thymes Shared, had tourists from the planet’s four corners lined up at the
international food event. “My Georgia shrimp and grits and popular whiskey
bites flavored with Jack Daniel’s really caused a stir,” she recalled with
laughter.
“When these very friendly people asked about the
ingredients, I replied that most everything was grown in Georgia. Just like
me!”
It’s Easter week down South where the Easter Sunday feast is
a hallowed tradition. Chef Lara Lyn Carter has several appropriate recipes, all
originals from her heralded Albany, Georgia kitchen. Nothing is from a cooking
team or stylist. Everything is as authentic as her soft South Georgia accent.
GRILLED LAMB CHOPS WITH SWEET ONION SAUCE
8 lamb chops cut 1/2 inch in thickness
MARINADE
4 tbsp. olive oil
1 tsp. fresh rosemary chopped finely
Juice of 1 lemon
Combine the olive oil, rosemary and lemon juice together.
Place lamb chops in a shallow baking dish. Rub both sides of the chops with
mixture. Cover the chops with plastic wrap and refrigerate for one hour.
Grill the chops over medium heat turning every 5 minutes
until they reach an internal temperature of 145 degrees. Remove chops from the
grill and serve with Sweet Onion Sauce.
Sweet Onion Sauce
1 large sweet onion diced (Vidalia if available)
1/4 cup olive oil 1/4 cup brown sugar2 tbsp. fresh rosemary chopped finely1/4 cup balsamic vinegar
In a skillet combine the onion, olive oil, brown sugar, and
rosemary. Cook over medium-low heat to gently cook the onions until tender and
just beginning to caramelize. Remove the mixture from the heat and stir in the
balsamic vinegar until well blended. Serve the sauce warm for wonderful flavor.
SPRING PEAS WITH PANCETTA & CARAMELIZED ONIONS
4 cups of fresh English peas
2 tsp. salt
6 ounces pancetta diced
2 medium Vidalia onions sliced thinly
1 tsp. sugar
1 tbsp. butter
Cook peas in salt and enough water to cover peas. Bring peas
to a boil then cover and reduce heat cooking 45-50 minutes or until tender.
While peas cook, place pancetta in a skillet over medium
heat until brown. Remove pancetta from skillet and drain on paper towels. Add
butter to skillet and put sliced onion and sugar in skillet until onions soften
and begin to caramelize.
When peas are done, drain the peas and pour in a bowl. Mix
the pancetta and onions in with the peas and serve warm. Add salt and pepper to
taste.
COCONUT CAKE
2 ½ cups cake flour sifted then measured
2 ½ tsp. baking powder
1 tsp. salt
1 2/3 cups sugar
½ cup butter at room temperature
2 egg yolks
1 cup whole milk
1 tsp. vanilla extract
Sift dry ingredients together into a large mixing bowl.
Cream the butter and add the egg yolks and vanilla. Add the dry ingredients and
the milk alternately beating well. Beat for one minute after all ingredients
are in bowl. Pour batter into two greased 9-inch cake pans and bake at 350
degrees for 20 minutes. Allow the cake to cool for 5 minutes then turn onto
rack to finish cooling. Cool completely before frosting.
Icing
2 cups plus 2 tbsp. of sugar
1 cup water
½ cup egg whites
Pinch of salt
1 tsp. vanilla
2 cups sweetened coconut
Combine two cups of sugar
and water over high heat stirring constantly until sugar dissolves. Stop
stirring when mixture reaches boiling point. Remove pot from heat. In a large
mixing bowl, beat egg whites, two tbsp. sugar and salt until stiff and
gradually pour in hot mixture while beating constantly. Add the vanilla
while still beating. Frost layers and sprinkle generously with coconut. Frost
the outside of the cake and sprinkle with the remaining coconut.
Wines have an exalted place alongside Lara Lyn’s Easter
feast. Châteauneuf-du-Pape from the Rhône wine region in southeastern France,
one of the most renowned appellations of the southern part of the Rhône Valley, connects history and tradition with flavors, just what you expect
from a
Southern dinner on this meaningful day.
Happy Easter