Food & Drink

Super Bowl Supper

Food & Drink January 21st, 2014 — by:

If you’re planning on entertaining for the big Broncos versus Seahawks match up then we have just the dish to keep your guests happy. Sallie’s Greatest comes to the rescue yet again with their Peach Pepper + Ginger Jam!


2 ½ lbs. pork shoulder cut into four pieces

2 tablespoons olive oil

Salt & Pepper

3 tablespoons Sallie’s Greatest Peach Pepper + Ginger Jam

½ cup apple cider vinegar

½ cup tomato paste

1 ½ cups water

4 whole wheat buns

2 fresh peaches sliced (optional)

Sliced jalapenos

Preheat oven to 350 degrees. Season the pork with salt & pepper. In a large Dutch oven over medium heat, brown meat on all sides turning with tongs (about 3 minutes on each side). Remove pork from pan and set aside. Add the 3 tablespoons Peach Pepper + Ginger Jam, and 2 tablespoons water and whisk to combine. Cook about 1 minute, then whisk in vinegar scraping up any brown bits. Then stir in the tomato paste, 3 tablespoons Peach Pepper + Ginger and water. Bring back to a simmer, add the reserved pork to the pot and cover and place in the oven. Cook until the pork is tender (about 2 ½ hours).   Transfer pork to large bowl, let rest for 15 minutes. Using 2 forks shred the meat. Skim off the fat in the remaining sauce, reduce for 3 minutes then stir in the pulled pork and toss. Pile one half of bun with pulled pork top with 4 peach slices and sliced jalapenos. Cover with the bun top and serve warm.

summerland fetch 2


Chef Anne Stiles Quatrano’s wonderful establishments in Atlanta–particularly Bacchanalia, Star Provisions, and Abbatoir–are three of my very favorite spots in which to dine (and in the case of Star Provisions, to shop). Now, with the publication of the beautiful Summerland, Recipes for Celebrating with Southern Hospitality, she’s enabled her fans to try and duplicate some of her magic at home. With the addition of my mother’s scalloped oysters, my own Christmas Eve menu (shared with enthusiastic cousins in Nashville) with be lifted almost directly from her chapter called “The Holiday Retreat.” I cannot wait for the Standing Rib Roast of Beef with individual Yorkshire Puddings, the Slow-Roasted Sweet Onions, or the Selection of Southern Cheeses with Preserved Cherries. Best of all, there are two desserts: Stump de Noel (an easier but no less dramatic version of the traditional “buche”) and Dessert Eggnog (a creamy take on the classic that wisely comes after, rather than before, dinner).


I’ve bought Anne’s book to give to all my foodie friends this Christmas and I can’t wait to cook from it throughout the rest of the year (her Easter lunch features Deviled Eggs in the Shell and Slow-Roasted Porchetta). In the meantime, I urge you to turn to her holiday pages and get cracking. A fine selection of Southern Cheeses can be found on Taigan at Sweet Grass Dairy, Belle Chevre, or St. James Cheese Company (try their Southern Collection or Audubon or Ponchartrain Gift Boxes) and I’ll reprint Quatrano’s delicious Dessert Eggnog below. The book itself is at Books & Books, another of my favorite spots to shop. Merry, Merry and have fun! Julia Reed
Dessert Eggnog


Serves 12


6 large eggs, separated

3/4 cup superfine sugar or 1 cup confectioner’s sugar

1/4 cup cognac (optional)

1/4 cup rum (optional)

1/2 cup bourbon (optional)

2 cups whole milk

3 cups heavy whipping cream

Freshly grated nutmeg


In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks while gradually adding the sugar until the mixture is thick and glossy; this should take 10 minutes. If using alcohol, add it now, then add the milk and 2 cups of the cream, while mixing constantly on low speed. (This mixture can be refrigerated for up to 4 days. A covered glass container is best for storage. Refrigerate the egg whites, covered, separately.)

Just before serving, transfer the yolk mixture to a large bowl. Whisk the egg whites on high speed in the bowl of a stand mixer fitted with a whisk attachment until they form soft peaks. Gently fold the whipped whites into the yolk mixture. In the bowl of the stand mixture (you do not need to clean it), whisk the remaining 1 cup of heavy cream on high speed until it forms soft peaks. Gently fold the whipped cream into the egg base mixture.

To serve, pour the eggnog into 6-ounce glasses and grate a bit of nutmeg on top.

Sweeney Beef Stew

Food & Drink October 29th, 2013 — by:

stew fetch

On a cold day few things are better than a warm stew. Coppermill Kitchen’s Beth Ann Sweeney whips up a classic Beef Stew in a copper daubiére.

 Sweeney Beef Stew

2 Tblsp olive oil

1 ½ teas kosher salt

¾ teas pepper

2 Tblsp unsalted butter

3 Tblsp Flour

3 cups beef stock

2 Tblsp tomato paste

¼ teas fresh thyme

¼ fresh oregano

¼ teas basil

1/8 allspice

1 ½ pound chuck beef

3 large Idaho potatos

3 large carrots or if small a whole bundle

In my Copper Daubiére brown the beef with olive oil. Season with salt and pepper maybe even a little garlic powder, cayenne pepper and paprika for a little kick which is what I do.  Add butter, flour, stock, tomato paste, herbs and spices and cook on medium for one hour.  Then transfer to a slow cooker set on low and cook for 7 hours. When you transfer the stew add the potatos and carrots. In the end I transfer it back to my daubiére to serve around a big table, I also sometimes add it back to the daubiére for the last hour to give it a thicker consistency (better for dipping Italian bread in). Serve warm with fresh bread to dip the bread in the juices.

-Beth Ann Sweeney


french toast

Have a case of the breakfast blues? Kick your routine up a notch with this delicious recipe from our kitchen expert, Beth Ann Sweeney of Coppermill Kitchen. Beth has mastered the art of cooking in some of the loveliest copper pots and pans we’ve ever seen and now she’s sharing one of her yummy creations here on Fetch!

Brûléed Orange French Toast

6 eggs, lightly beaten

1 cup heavy cream

¾ cup milk

¾ cup fresh orange juice

¼ cup firmly packed light brown sugar

2 tsp. vanilla extract

1 tsp. orange zest

½ tsp. salt

1Tbs. Grand Marnier (optional)

6 slices brioche, each 1 ¾ thick

softened butter for cooking

In a bowl whisk together eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt and Grand Marnier until blended. Soak the bread slices really good.

Set your Copper pan to a medium heat (or any other pan you might have). Do not overcrowd the pan. Cook until golden brown.

Here is the extra pinch of love!

Transfer the bread to a baking sheet and sprinkle granulated sugar over each slice. Serve with syrup (I love to have it with Mrs. Knotts boysenberry syrup from Knotts Berry Farm in California where I am from.)

It may not be the healthiest of breakfast choices but served straight from your grandma it’s the reason why at 32 years-old I would still sleep over on Friday nights for that once in awhile treat.


Lunchbox Upgrade

Food & Drink August 6th, 2013 — by:

not your average lunch box


From packing a lunch box to brown bagging it in the office, we have the secret ingredients that will add some spunk to your lunch!


Pictured above, clockwise from left:

Blackberry Farm’s famous Peanut Butter and Jelly sandwich.


Blackberry Farm’s peanut butter is top notch. Take your boring PB&J to the next level with this combination of roasted North Carolina peanuts and coarse sea salt. That’s it. As simple as the recipe sounds, this “gritty” peanut butter is just the right combination of texture and taste.


What’s a PB&J without the J? We love Sally’s Greatest Strawberry + Basil Jam for an interesting twist on the classic.


We think a bacon, tomato and pimento cheese sandwich is sure to beat the brown bag blues. Whip up this classic with the help of Callie’s Greatest pimento cheese… Or opt for the fiery pimento cheese for some extra kick!


If you send a pail of Notti Toffee to your favorite co-ed then they are guaranteed to be the most popular person on the hall. We think the dark chocolate toffee with nuts makes the perfect care package.



The Dijon Mustard trio from St. James Cheese will add the perfect amount of zip to your boring turkey sandwich. Mix it up with the traditional, tarragon and honey balsamic varieties and you’ll never get bored.

main_item_st-james-cheese-company-on-taigan-gruyere-cave-aged - Copy

If you really want to take your sandwich to the next level then add in some 1st place World Cheese Championship winning cheese. This cave aged gruyere is about as good as it gets.