This month, we’re sharing not one, but two glorious recipes using Lowcountry Creamery goods. The first is a gluten-free coffee cake from our friends at Basic Kitchen, which replaces regular ol’ sour cream with rich crème fraiche. The second is roasted butternut squash with harissa, buttermilk vinaigrette, feta and pumpkin seeds from Sorghum & Salt. You’ll want to lick the bowl!
Gluten-Free Coffee Cake from Basic Kitchen
- 2/3 cup of chopped pecans
- 2 1/2 tbs. brown sugar
- 2 tsp. cinnamon
- 1 cup of butter, softened
- 2 cups of sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups gluten-free flour
- 1 1/2 tsp. xanthan gum
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup of Lowcountry Creamery crème fraiche
- 2/3 cups of gluten-free flour
- 1/2 cups of brown sugar
- 1 tsp. cinnamon
- 6 tbs. cold butter
Preheat your oven to 350 degrees.
Combine pecans, brown sugar and cinnamon. Cream butter and sugar until fluffy, add eggs and vanilla. Combine 2 cups of gluten-free flour, xanthan, baking powder, baking soda, salt and add alternately with crème fraiche.
Pour half of the mixture into a baking dish and sprinkle with pecans. Add remaining batter. Bake at 350 degrees for 45-50 minutes. Combine 2/3 cups of gluten-free flour with brown sugar, cinnamon and cold butter. Add topping half-way through baking.
Roasted Butternut Squash with Harissa, Buttermilk Vinaigrette, Feta and Pumpkin Seeds from Sorghum & Salt
- 1 large butternut squash, peeled, seeded and cut into 2-inch thick half moons
- 1/4 cup of olive oil
- 1 cup of harissa vinaigrette (recipe below)
- 1 1/2 cup of buttermilk vinaigrette (recipe below)
- 1 cup of Split Creek Farm Goat Feta
- 1/2 cup of roasted pepitas (pumpkin seeds)
- 1 bunch of fresh chives, chopped
Toss squash with olive oil and season with salt and pepper. Roast at 350 degrees until squash is tender, but still retains its shape. To serve, make a pool of buttermilk vinaigrette in four bowls. Toss squash in harissa vinaigrette and pile up in the center of the bowl. Garnish with crumbled feta, pepitas and chives.
Harissa Vinaigrette c/o Christian Hunter of Sorghum & Salt
To prepare, blend all ingredients in a food processor.
- 1 cup of extra virgin olive oil
- 100 grams of garlic
- 1 tbs. paprika
- 1 tbs. Ras el Hanout
- 60 grams of harissa paste
- 1 tbs. cumin seed, toasted
- 2 ounces of lemon juice
Place buttermilk, lemon, yuzu kosho in blender and blend.
- 1 1/2 cups of Lowcountry Creamery buttermilk
- 1/2 cup of olive oil
- 1/4 cup of lemon juice
- 2 tbs. yuzu Kosho Paste
- 1/2 tsp. xanthan gum
- Salt and pepper to taste