Part 7/8:
For a twist on the classic green bean casserole, I start by thinly slicing a red onion and marinating it in buttermilk. I then blanch fresh green beans and sauté them with mushrooms, creating a creamy mushroom sauce with sherry to pour over the vegetables. After baking, I top the casserole with the crispy, buttermilk-fried red onions for a delightful crunch.
Hummingbird Bars
Inspired by the beloved hummingbird cake, I'm making hummingbird bars with a shortbread crust, a banana-cream cheese filling, and a topping of crushed pineapple, dried pineapple, and toasted coconut. The result is a dense, moist, and flavorful bar that captures the essence of the classic Southern cake.