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Bacon Wrapped Plantain with Mango Chutney & Jalapeno ½ mango (small dice) 1 tablespoon onion (small dice) 1 tablespoon brown sugar 1 teaspoon golden raisins 1 garlic pod (fine chop) 1 teaspoon red pepper (small dice) ¼ cup white vinegar Dash allspice 1 teaspoon green onion, chopped 2 ripe plantains 5 strips thick sliced bacon 1 tablespoon jalapeno (small dice, no seeds)

Mango Chutney

In a small pot over medium heat, saute mango and onions until translucent. Add brown sugar, raisins, garlic, red pepper and vinegar and cook until chutney becomes thick. Finish with allspice and green onion. Peel plantains and cut into ½ inch rounds. Precook bacon for about 8 minutes in a 350 degree oven. Let bacon cool and then cut in half. Wrap around plantains and hold in place with a toothpick. Return to oven to finish baking, about 5 minutes or until bacon is crispy. Top with mango chutney and diced jalapenos.

Recipe courtesy of Gregory Rollins, Executive Chef Graylyn Estate, Winston-Salem, North Carolina 

Sweet Potato Pie

2 cups cooked and mashed sweet potatoes 1 cup sugar 1 tablespoon flour 3 eggs, beaten 1 14-ounce can sweetened condensed milk ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ cup melted butter 1 teaspoon vanilla extract 1 teaspoon lemon extract ¼ cup sugar (optional) ½ cup water (optional) 2 sliced sweet potatoes (optional) 2 unbaked 9-inch pie shells

Combine mashed sweet potatoes with the sugar and flour. Stir in the beaten eggs. Mix in the sweetened condensed milk and add the cinnamon, nutmeg, butter, vanilla and lemon extracts, mixing well.

This part is optional, but it looks really cool. Add the sugar and water to a saucepan. Bring to a simmer, add the sliced potatoes, and cook about 15 minutes until potatoes are barely tender. Allow potatoes to cool to the touch. Layer unbaked pie shell with sliced potatoes.

Evenly divide the sweet potato mixture between the two pie shells and bake in a preheated 350 degree oven for 45 minutes or until done. Pies should rise, and middle should no longer look shiny or wet.

Recipe courtesy of “Well, Shut My Mouth” By Stephanie Tyson co-owner Sweet Potatoes Restaurant, Winston-Salem

Tavern Syllabub Makes about 6 servings 2/3 cup white wine (such as Shelton Vineyards Chardonnay) ½ cup dry white sherry (not cooking sherry) (See Note) 3 tablespoons finely grated lemon peel ¼ cup freshly squeezed lemon juice 2/3 cup sugar 2½ cups heavy cream Fresh strawberries, hulls, sweetened, and sliced (or fresh blueberries) Fresh mint sprigs (optional) In a large bowl, combine wine, sherry, lemon peel, juice and sugar. Whisk well and allow to sit covered at room temperature for about 4 hours or until all of the sugar has dissolved in the wine. In a mixing bowl, whisk heavy cream until stiff peaks form. Transfer to a large bowl and slowly fold in the wine mixture, a small amount at a time, keeping the cream nicely whipped. (If the cream starts to “deflate,” it can be briefly rewhipped in an electric mixer.) Spoon into glasses (such as wine glasses), cover the top of each glass with plastic wrap and place in the refrigerator. It is best to let the syllabub sit overnight. The mixture will separate a bit, and some of the wine mixture will sink to the bottom of the glass; that’s OK. When ready to serve, remove the plastic wrap and top the syllabub with fresh berries and any juices. Garnish with fresh mint if desired. Note: To get an attractive white syllabub, it’s important to use white sherry, not the typical amber-colored sherry. Lori Keiper uses Sheffield Very Dry Sherry, a white sherry sold at Harris Teeter. If white sherry is unavailable, substitute more white wine for the sherry. Recipe courtesy of Lori Keiper of the Tavern in Old Salem, Winston-Salem North Carolina

Moravian Cookies (you might want to cut this recipe in half) ¾ cup butter and lard or shortening, mixed ¾ cup brown sugar 1 pint black molasses 7 ½ cups flour, sifted 4 tablespoons ground cinnamon 4 tablespoons ground ginger 4 tablespoons ground cloves 1 teaspoon salt ¼ cup boiling water 1 tablespoon baking soda

In a mixing bowl, cream butter and lard with sugar. Add molasses. In another bowl, sift flour with cinnamon, ginger, cloves and salt. Add baking soda to the boiling water. Add flour mixture and the boiling water mixture to the creamed mixture. Work the dough well with your hands. Cover and store in refrigerator overnight. Roll out dough very thin. Cut our cookies using a round cookie cutter. Bake on cookie sheets in a 375 degree for a few minutes, until they begin to brown. Recipe from North Carolina and Old Salem Cookery (originally published in 1955

Olive Oil Cake

3 eggs

 1 1/2 cups sugar

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons rosemary

1 1/2 cups milk

1 1/2 cups extra virgin olive oil

zest of 1 orange

Preheat oven to 350 degrees. Beat eggs and sugar until thick and fluffy. In another bowl, sift together flour, baking powder and baking soda. Mix in rosemary. In another bowl, mix milk olive oil and orange zest.  Alternate adding flour mixture and milk mixture to egg mixture. until combined well.

Grease and flour a muffin pan and pour batter to fill 3/4 in each cup. Bake 25-30 minutes. 

Recipe courtesy of Emily Yost, pastry chef, Quanto Basta