Mayhaw Jelly Caramel Chocolate Popcorn

Posted on by theexileskitchen by Amanda Ellison Anglin

The title says it all.

Here’s what to do:

Pop your favorite microwave popcorn. I used 3 single serve Orville Redenbacher popcorn. Line a baking sheet with parchment paper and  put the popped corn in as much as a single layer as you can. Set this to the side.

Next, make the jelly caramel. I used mayhaw because that’s what I had in the pantry. Any mild jelly will do, like crabapple or apple apple. In a 2 quart, heavy bottom pot melt 1/2 stick of salted butter and a 1/2 cup of mayhaw jelly, over medium high heat. It’s going to bubble up; stir it constantly while it reduces. Turn the heat down a little bit and add 1 tablespoon of honey and a splash of vanilla.  Whisk in and continue to reduce the jelly mixture. It’s ready to drizzle over the popcorn when it coats a spoon. Carefully pour evenly over the popcorn.  Now, add 1/ 2 cup chocolate chips and, if you like, shake on some seasonal colored sprinkles.  Gently toss everything together. The warmth of the caramel will help to melt the chocolate chips and set the sprinkles. Serve in your popcorn bowl set… what? You don’t have a popcorn bowl set? No problem.  Any big bowl will do.

Mmmm,  is the right sentiment about this snack. So good for watching college football. Or make a batch and take it to Fall Fest.

Blessings from the Exile’s Kitchen. 

Blue Tarp Season

Posted on by theexileskitchen by Amanda Ellison Anglin
Blue tarps are spread on the ground to catch the falling mayhaws. When the little red fruit hit the tarps, their sound is not unlike that of a kickball smacking someone up side the head. Peh-tunt!

When I was in junior high, one very cold P.E. class, we were told to dress out anyway. 35° wasn’t freezing, after all, was the coach’s reasoning. So, we dressed out and headed to the grassy field for kickball. Yeah, you guessed it. I got the bright red ball right up side my head and the nearly freezing temperature magnified the pain. I hated P.E.

The mayhaws hit me in the head yesterday, as I gathered them from the blue tarps. I like mayhaw season a whole lot better. Two gallons of berries netted juice in the freezer. Mayhaw jelly, mayhaw syrup for tea or homemade soda or mayhaw ice cream. Yes, yes, way better. Peh-tunt, peh-tunt….

.And Then The Murders Began

Note To Self

Use the Linen Napkins

Blessings from the Exile’s Kitchen

Note To Self

Posted on by theexileskitchen by Amanda Ellison Anglin

Simple syrups; I’ve been trying out a few recipes. For Independence Day, I mixed up Mayhaw Sodas, using a simple syrup made with-you guessed it!- mayhaws. The taste is bright, sweet and tangy, like my favorite jelly.

I had a bag of lemons in the refrigerator and I needed to do something with them, before they ruined. I thought about a honey lemon simple syrup. The bag of lemons were halved and juiced. I reached and got one of my many measuring cups and poured the fresh lemon juice into it. Spooning out a few errant lemon seeds, something else floated around in the bottom of the cup. Eight whispy legs and a slight bulbous body of a daddy-long leg spider! Note to self: examine measuring cups before filling. Briefly I considered fishing out the sinister bug, but knew I would think about the floatsum every time I used the syrup, so down the kitchen drain went the juice and the spider.

Switch in plans. Two simple syrups. Two homemade sodas.

Honey Lemon Simple Syrup

Here’s what to do: In a medium sauce pan, combine 1 cup honey, 1 cup water and 1 cut lemon peel. Stir to combine and bring to a light simmer. Pluck out the lemon peel, with a pair of tongs and continue to simmer syrup for another 30 minutes. Let cool and pour into a jar, lid it up and keep it in the frig. Use it up in 2 weeks. You won’t have a problem doing this.

Next.

Mayhaw Simple Syrup 

Ready? Well, follow the above directions using 1 cup water, 1 cup white sugar and 1 cup frozen mayhaw berries. If you don’t have mayhaws, use blueberries, cherries, blackberries. You get the idea. Again, when the syrup is combined and begins to reduce, remove the berries and simmer following the above.

Now, get out a set of pretty of glasses and mix up a refreshing summer soda. Into a 4 ounce glass pour 3 tablespoons of your simple syrup. Add 4 big ice cubes. Top off with club soda.  Give a vigorous stir with a long handled ice tea spoon.

So pleasantly different from store bought soda and pop. Inexpensive to make, you know exactly what is in it. Homemade all the way, baby!

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The Honey Lemon Simple Syrup is a deep amber and the Mayhaw Simple Syrup is a beautiful berry- go figure…

Simple Blessings from the Exile’s Kitchen.

Mayhaws: A Superfood

Posted on by theexileskitchen by Amanda Ellison Anglin

If you’ve read theexileskitchen the last few years, you probably know that I am a fan of Mayhaws. I was thrilled to find the remains of an archord on the small piece of property I bought back in 2016 and really excited that it contained two Mayhaw trees. Each Spring when they begin budding and then setting fruit, I get super jazzed about the upcoming jelly making days. Mayhaw jelly is such a pretty pink, with a flavor of strawberry/apple.

Doing some research today, for other Mayhaw recipes, didn’t net much success. I did, however, find the nutritional information on this tiny red fruit.

hawthorninfo

You can Google Mayhaw facts for yourself; LSU Agricultural Department has great information on this fruit tree found in our  native Southern states.

After I have a years worth of jelly in the pantry, I will put up jars of juice for teas and Lemon/Mayhawade. For my supper beverage this evening, I mixed into my sweetened iced tea 2 tablespoons of mayhaw juice. It was a refreshing berry-tasting tea.

Sorry this video is sideways. I cant figure out how to edit it. Check local farmer’s markets for Mayhaws this time of year. Maybe you’ll be lucky enough to snag this superfood.

Blessings from the Exile’s Kitchen.