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Food Network Star cooks healthy southern food

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(KPLR) – This weather is perfect for comfort food and often that means southern food. Food Network Star winner Damaris Phillips talked to Christine Buck about her new show teaching men to cook for their loved ones, and how to make healthy southern food.

Damaris tackles southern classics with a modern twist, like pumpkin scones with cinnamon icing, homemade granola parfait and quiche with country ham.

Season nine Food Network Star winner, Damaris Phillips, brings her fresh take on Southern cuisine to the Food Network lineup withnew series, Southern at Heart, premiering Sunday, October 27th at 10:30amET/PT.

Her 'Southern food is the food of love' philosophy and quirky sense of humor lead the way as she teaches people how to impress through cooking.

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PUMPKIN SCONES WITH MAPLE-CINNAMON GLAZE:
Scones:
1/2 cup packed light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander 
1/2 teaspoon salt
2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup roasted pumpkin, recipe follows, or canned pumpkin puree
1 large egg
1/2 cup milk
 
Maple-Cinnamon Glaze:
1 cup confectioners'
3 tablespoons pure maple syrup
Pinch cinnamon
Pearled or turbinado sugar, for sprinkling
 
For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
 
Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into eight pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
 
For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
 
 
Yield: 8 scones
Prep Time: 40 minutes
Cook Time: 1 hour
Inactive Prep Time 1 hour 30 minutes:
Ease of preparation: easy
 
Active Time: 40 minutes
Total Time: 2 hours 30 minutes (including cooling)
 
 
Roasted Pumpkin
One 3- to 4-pound sugar pumpkin
Vegetable oil, for drizzling
Salt
 
Preheat the oven to 400 degrees F.
 
Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.
 
Yield: 4 cups
 
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HOME-MADE GRANOLA YOGURT PARFAIT:

5 cups old-fashioned rolled oats
2 cups pecans, coarsely chopped
1 cup sunflower seeds
1 cup peanuts, chopped
3/4 cup packed light brown sugar
1/2 cup honey
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon sea salt
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup unsweetened coconut
2 cups Greek yogurt
2 cups mixed berries, such as blackberries and blueberries
 
Preheat the oven to 250 degrees F.
 
Combine the oats, pecans, sunflower seeds and peanuts in a large bowl. In a separate mixing bowl, combine the sugar, honey, oil, vanilla, cinnamon, salt and 1/4 cup water. Pour the liquid mixture over the oat mix and stir until combined. Pour onto two baking sheets and spread evenly.
 
Bake 40 minutes, stirring halfway through to allow for even browning. Raise the oven temperature to 300 degrees F and continue to bake until golden brown, 20 to 25 minutes.
 
Pour the cooked oat mixture into a bowl and stir in the raisins, cranberries and coconut. Let cool. The granola will keep in an airtight container at room temperature in a cool dry place for up to 3 weeks.
 
In four parfait glasses or a large glass bowl, create alternating layers of granola, yogurt and berries, using a total of 2 cups of the granola.
 
Yield: 4 parfaits, plus 10 cups granola
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Inactive Prep Time: 20 minutes
Ease of preparation: easy
 
Active Time: 2 minutes
Total Time: 1 hour 45 minutes

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QUICHE WITH COUNTRY HAM:
 
 Vegetable oil, for poaching and sauteing
1/2 cup diced country ham
3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
1 homemade or store-bought refrigerated 9-inch pie crust
2 to 3 cups dried beans, to use as pie weights
4 large eggs, slightly beaten
3/4 cup half-and-half
Pinch kosher salt
1 teaspoon black pepper
1 cup grated aged gouda
1 green onion, chopped
 
Preheat the oven to 350 degrees F.
 
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ham and saute until just starting to brown.
 
Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil just starts to bubble and the potatoes are tender, about 15 minutes. Remove the potatoes and place on a paper towel-lined plate.
 
Meanwhile, line a 9-inch pie pan with the prepared pie crust and pierce with a fork. Cover with parchment and fill with the dried beans. Blind bake the crust for 10 minutes. Let cool, then carefully remove and discard the paper and beans.
 
In a medium bowl, beat together the eggs, half-and-half, salt and pepper. Layer the empty pie shell with the potatoes, ham, and 1/2 cup of the cheese. Pour the egg mixture over the filling. Sprinkle the remaining 1/2 cup cheese and the green onions over the top. Bake on the bottom rack of the oven until the center just sets and the top is golden, 35 to 40 minutes. Let cool 10 minutes before slicing.
 
 
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Inactive Prep Time: 20 minutes
Ease of preparation: easy
 
Active Time: 25 minutes
Total Time: 1 hour 50 minutes