chef chris edwards • new south kitchen
• 8 oz country ham slices, cut into 4 equal parts
• 1 stick cold butter, cut into 8 pieces
• 12 oz strong coffee
• 2 eggs
• tomato slices
Fry the country ham in a skillet or nonstick pan. Once browned well on one side, flip the ham and pour in the coffee. Reduce the coffee by two thirds with the ham in the pan. Once reduced, lower the heat to low, remove and reserve the ham slices. Whisk in the butter until emulsified into the coffee. Remove from heat.
To serve, slice a biscuit in half and put on a plate, cut side up. Top with country ham slice, slice of tomato and two eggs fixed any way you like. Pour the red eye gravy over top and enjoy.
sweet potato sonker and topping
lorene moore • lorene’s bakery and catering • dobson, nc
sweet potato sonker ingredients:
• 1 large can homestyle buttermilk biscuits (8 count)
• 4 medium-size sweet potatoes
• ¾ c sugar and cinnamon to taste
sonker topping ingredients:
• 1 stick butter
• 1 12 oz can evaporated milk
• 1 c sugar
• 4 egg yolks
• 1 tbsp vanilla
For the Sonker: Spray a 9x13-inch pan with Baker’s Joy. Peel and slice the sweet potatoes, barely cover in water and cook until tender. Roll out the biscuit dough and cut into strips. Line the sides of the pan with the biscuit strips, then pour the potatoes and broth into the pan. Sprinkle with sugar, then sprinkle lightly with cinnamon. Cover the top with rolled out dough strips. Bake at 350˚F for 45 minutes or until brown on top (biscuits should be done on the inside).
For the Sonker Topping (often called a “dip”): In a saucepan, melt the butter then add the evaporated milk, sugar, egg yolks and vanilla. Bring to a boil.
When you remove the Sonker from the oven, pour the topping over top and make sure the topping runs down between the strips of bread.