Buttermilk Pie

When I was a kid family gatherings were the norm.  I am from a large very close family on my Grandma's side and a equally large but not quite as close family on my Grandpa's side.  That being said family gatherings on my Grandpa's side were quite special when they happened.  The had the same concepts as other gatherings, tons of kids running around, special family time and of course the thing that holds everyone together, GREAT FOOD!
     I remember one gathering specifically when I was about eight, surveying the dessert table and seeing a strange creamy pie.  It wasn't fruit or pecan, our standard, it was different.  It was buttermilk! 
     The pie was even more special because my Uncle Robert, my Grandpa's brother, made it.  It was delicious and utterly memorable.
    This pie I made in honor of my Uncle Robert who passed away recently.  I made it in honor of his easy grins, his honest interest in me when I was a kid, and the gentle kind man he was, not even to mention his unforgettable belly laughs.  Please try it, you wont regret it!

Buttermilk Pie
3 eggs
1 cup sugar
2 tablespoons flour, plus a little for dusting
1/2 cup melted butter
1 cup buttermilk
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 325 degrees. Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.   Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour on top.
Bake at 325 degrees until the custard is set, approximately 1 hour.

Dr Pepper BBQ Sauce

      I just love Dr. Pepper and its 23 flavors.  It's my drink of choice if I am going to drink a soda, so when I was discussing BBQ sauce with a friend and she brought up Dr. Pepper BBQ Sauce I was all over it! I researched a couple of recipes and modified until it set my purposes.  I think the Dr. Pepper added a sweet tang and depth to the pulled pork I made.

Dr Pepper BBQ Sauce

4 tablespoons butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One 12-ounce can Dr. Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon kosher salt
     In a saucepan, melt the butter and sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes.

     Let the sauce cool for 15 minutes and then blend with an immersion blender.

Pineapple Coleslaw

Dear Blog,
I am sorry that I am such a horrible writer.  I apologize for all the days I have neglected you, choosing instead to play in the summer sun, eat veggies from our CSA, go on long walks, and pick sun ripened strawberries on the vine.  I am also sorry that my work schedule has sucked so hard and made all of those things plus the basics to live on be crammed into one and sometimes two days in the week if I am lucky. 
Love, faith

Ugh.  I am a horrible blog mommy!!!  I feel like this summer is getting away from me and I am in a desperate rush to enjoy every moment of sun filled loveliness I can before it gets cold and rainy again.
This coleslaw was a delicious accoutrement to Dr. Pepper pulled pork which I will hopefully get up before the weekend is over.  I used both white cabbage and a napa cabbage that we got in our CSA and didn't find any difference. 
I love the addition of pineapple to this recipe, its a fresh alternative to a sometimes boring side dish.  Next time I would like to add a few poppy seeds to the dish to see what they might add to it.

Sorry I don't have a good picture of just the slaw but it was the best topper for this pulled pork!

Pineapple Coleslaw

5 cups of shredded cabbage

2 cups of fresh pineapple cut into pieces

1/2 cup half and half

1 cup of mayo

1/3 cup sugar(next time I want to use agave!)

3 tablespoons of apple cider vinegar

salt and pepper

Mix cabbage and pineapple and then mix half and half, mayo, sugar, vinegar and salt and pepper to taste.  Mix cream mixture with pineapples and cabbage and store in refrigerator for 5-6 hours before serving.