COOKBOOK WORTH COLLECTING

as seen in

southernlady
magazine.com

By the Seasons
Delight in the distinctive treats of this self-taught seasonal baker
whose inspiration comes from fresh finds growing around her home
in the mountains. Elizabeth Bonner |
Hannah Queen
by

annah Queens journey to the creation of her cookbook

unfolded naturally, characterized by a sweet simplicity
just like each of her recipes. In Honey & Jam, she
presents more than 70 classic and contemporary, sweet and
savory baked goodsfrom fresh cakes and trifles to breads
and biscuitsall made with an imaginative mix of locally
sourced, in-season ingredients.
It all started when Hannah left college at 18 after deciding
this wasnt the best path for her. Desiring a creative outlet, she
launched her blogthe original Honey & Jamand began
experimenting with baking and her new DSLR camera. She
shared her triumphs and failures in the kitchen, as well as casual
snapshots of her scenic surroundings in the Appalachian
Mountains. Through this platform, her passions were born.

107

Southern Lady | may-june 2016

photography by

Within a year, the Georgia native started selling breads and

sweets at the Blue Ridge farmers market. Speaking to
farmers and watching the produce change with the seasons
taught me so much, Hannah says. I fell in love with baking
seasonally. It comes naturally when you realize that a peach
just tastes better when its in season.
Baking with the seasons became the focus of her work and,
eventually, her cookbook. Hannah also enjoys incorporating
unusual ingredients into her recipes, such as unexpected herbs
and spices. I wanted to play with those combinations and
create recipes that were familiar but stood out a bit more, the
baker explains.
Some of these standouts include her Blackberry, Peach, and
Basil Trifle, Pistachio-Ginger Shortcakes with Roasted

WIN

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108

COOKBOOK WORTH COLLECTING

Apricots, Black Pepper-Roasted
Strawberry Buttermilk Cake, and
Rosemary Cornmeal Pound Cake with
Caramelized Plums. Still, some recipes
remain more conventional, such as her
Carrot Cupcakes with Honey-Cream
Cheese Frosting, which she made in cake
form for her sisters wedding.
The book is organized by the seasons
and includes a section with advice for
stocking a pantry, the best kitchen
supplies, and proper baking techniques,
as well as a guide to seasonal produce.
Hannah adds a personal touch to each
recipe with charming memories,
interesting tidbits, and valuable tips
from her experiences, and the authors
own photos of her food and home lend
their beauty to the book.
For me, this is more than a
cookbook, she says. Its a photography
book, a cookbook, and a celebration of
my corner of the world. Growing up in
Southern Appalachia, you cant help but
be influenced by the food culture here.
Its ingrained in our way of life. In a lot of
ways, most of our best living happens in
the kitchen. Its where we gather
together to talk, laugh, and eat. I hope
this book brings some [of that] sweetness
and beauty into folks lives.
Published by Abrams Books, Honey & Jam
is available at booksellers nationwide.

109

Southern Lady | may-june 2016

Blackberry, Peach
& Basil Trifle
SERVES 10

Trifles have always felt like summer to me

even the name evokes a lazy warm afternoon.

For the topping and assembly:

3 large peaches, peeled (if youd like) and
sliced into 12-inch pieces
14 cup granulated sugar
3 cups fresh blackberries
1 bunch basil, roughly chopped
For the cake:
114 cups all-purpose flour
12 cup yellow cornmeal
1 12 teaspoons baking powder
1 teaspoon baking soda
12 teaspoon salt
34 cup (112 sticks) unsalted butter,
room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
12 cup buttermilk
For the whipped cream:
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1. To make the topping: In a small bowl,
combine the peaches and 2 tablespoons
of the sugar. In another small bowl,
combine the blackberries and the
remaining 2 tablespoons sugar. Place the
fruit in the refrigerator.
2. To make the cake: Preheat the oven to
350. Butter a 9-by-5-inch loaf pan.
3. In a medium bowl, whisk together the
flour, cornmeal, baking powder, baking
soda, and salt.
4. In the bowl of an electric mixer fitted
with the paddle attachment, cream the
butter and sugar until light and fluffy,
3 to 5 minutes. Add the eggs one at a
time, scraping down the sides of the bowl
after each addition. Beat in the vanilla.
Alternate adding the flour mixture and
buttermilk to the mixer bowl, beginning
and ending with the flour.
5. Pour the batter into the prepared pan
and bake until a toothpick inserted in the
center comes out clean, 45 to 50 minutes.

Allow the cake to cool completely and

then cut it into cubes.
6. To make the whipped cream: In a
chilled bowl, combine the cream,
powdered sugar, and vanilla. Using a
chilled whisk, whip by hand or with an
electric mixer until soft peaks form.
7. To assemble the trifle: For a single large
trifle, scatter half of the cake cubes in the
bottom of a trifle bowl. Spoon over onethird of the blackberries (along with
juices) and a third of the peach slices.
Sprinkle one-third of the basil on top of
the peaches. Top with half of the whipped
cream. Repeat the layering process, then
top the trifle with the remaining
blackberries, peaches, and basil leaves.
8. To make individual trifles, fill the
bottom of each serving glass with cubes
of cake, add blackberries, peaches, and
basil, top with whipped cream, and
garnish with the remaining blackberries,
peaches, and basil leaves.

Pistachio-Ginger
Shortcakes with
Roasted Apricots
MAKES 6

The combination of ginger and apricot is

warm and comforting, perfect for the late
days of summer when the evenings turn cool.

For the apricots:

6 apricots, pitted and quartered
14 cup packed light brown sugar
For the shortcakes:
4 tablespoons unsalted butter, chilled
134 cups all-purpose flour
1 tablespoon baking powder
14 teaspoon salt
2 tablespoons granulated sugar, plus
more for sprinkling
12 teaspoon ground ginger
12 cup pistachios, roughly chopped
34 cup chilled heavy cream, plus more for
brushing tops
For the ginger crme frache and assembly:
1 (8-ounce) container crme frache
2 teaspoons finely grated fresh ginger
2 tablespoons honey
1 tablespoon lemon thyme

Recipe continues on page 111.

BLACKBERRY, PEACH
& BASIL TRIFLE

Southern Lady | may-june 2016

110

COOKBOOK WORTH COLLECTING

Recipe continued from page 109.
1. To make the apricots: Preheat the oven
to 400. Arrange the apricots, cut side up,
on a baking sheet. Sprinkle with the
brown sugar and roast until the apricots
are tender, 15 to 20 minutes. Remove
from the oven and lower the oven
temperature to 375.
2. To make the shortcakes: Grate the
butter into a small bowl, using the large
side of a cheese grater. Stick the grated
butter in the freezer for about 20 minutes.
3. In a large bowl, whisk together the
flour, baking powder, salt, sugar, ginger,
and pistachios. Add the butter and cut it
in with a fork. Add the cream and mix
until just combined.
4. On a floured work surface, pat the
dough into a round about 12 inch thick.
Using a 3-inch biscuit cutter, cut out the
shortcakes. Transfer them to a baking
sheet, brush the tops with cream, and
sprinkle them with sugar. Bake until
golden brown, 16 to 18 minutes, and
transfer them to a wire rack to cool.

5. To make the ginger crme frache:

While the shortcakes are cooling, in a
medium bowl, whisk together the crme
frache, ginger, and honey.
6. To assemble the shortcakes: Cut the
shortcakes in half horizontally and fill
them with crme frache and apricots;
sprinkle with lemon thyme.

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