From the Lowcountry table

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• 

  With artichoke relish

  The Sass Burger

  Dayna Sassard's burger: a melty slice of cheese, a swipe of sauce and a heaping crown of artichoke relish.

  30 min

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  Makes 4 burgers

  Ingredients

  • 1½ lb ground chuck (80/20)
  • Kosher salt and black pepper
  • 4 slices American or cheddar cheese
  • 4 soft brioche or potato buns, split
  • 1 Tbsp butter, softened, for the buns
  • ⅓ cup mayonnaise, 1 Tbsp ketchup and 1 tsp yellow mustard, for the sauce
  • About ½ cup Mrs. Sassard's Jerusalem Artichoke Relish, plus 1 Tbsp for the sauce

  Method

  1. Stir the mayonnaise, ketchup, mustard and 1 Tbsp relish together. Chill until ready to serve.
  2. Gently divide the beef into 4 loose patties a little wider than the buns, and press a shallow dimple into the center of each. Season both sides generously with salt and pepper right before cooking.
  3. Heat a cast-iron skillet or grill over medium-high. Cook the patties 3 to 4 minutes until well browned, flip, top with cheese and cook 3 to 4 minutes more, until the cheese melts and the burgers reach 160°F.
  4. Butter the cut sides of the buns and toast them until golden.
  5. Swipe sauce on each bun, add a burger and crown it with a heaping spoonful of artichoke relish.

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• 

  With sweet onion relish

  Sweet Onion Relish Corn Casserole

  A golden corn casserole topped with crispy bacon and green onion.

  1 hr

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  Serves 8

  Ingredients

  • 1 (8.5 oz) box corn muffin mix
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (14.75 oz) can cream-style corn
  • 1 cup sour cream
  • ½ cup (1 stick) butter, melted
  • 2 large eggs, beaten
  • ½ cup Mrs. Sassard's Sweet Onion Relish
  • 6 slices bacon, cooked crisp and crumbled
  • 3 green onions, thinly sliced

  Method

  1. Heat the oven to 350°F and butter a 9 x 9-inch (2-quart) baking dish.
  2. Whisk the eggs, sour cream, melted butter and relish together. Stir in both cans of corn and the muffin mix just until combined, then fold in half the bacon.
  3. Spread in the dish and bake 45 to 55 minutes, until golden and set in the center.
  4. Let rest 10 minutes, then top with the remaining bacon and the green onions.

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• 

  With peach preserves

  Buttermilk Biscuits & Peach Preserves

  Tall, flaky biscuits straight from the oven with butter and golden peach preserves.

  35 min

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  Makes about 8 biscuits

  Ingredients

  • 2½ cups all-purpose flour, plus more for dusting
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 Tbsp sugar
  • ½ cup (1 stick) very cold unsalted butter, cubed
  • 1 cup cold buttermilk, plus a splash more if needed
  • 2 Tbsp melted butter, for brushing
  • Butter and Mrs. Sassard's Pure Peach Preserves, to serve

  Method

  1. Heat the oven to 450°F and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, baking soda, salt and sugar. Cut in the cold butter until the pieces are the size of peas, then stir in the buttermilk just until a shaggy dough forms.
  3. Turn the dough onto a floured surface, pat it ¾ inch thick and fold it in thirds like a letter. Pat out and fold twice more for flaky layers.
  4. Pat the dough 1 inch thick and cut straight down with a floured 2½-inch cutter, without twisting. Set the biscuits on the sheet so they just touch.
  5. Bake 12 to 15 minutes, until tall and golden, then brush with melted butter. Split warm and serve with butter and peach preserves.

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• 

  With pumpkin chip preserves

  Sweet Potato Pecan Pancakes

  Fluffy sweet potato pancakes studded with chopped pecans, topped with a spoonful of Pumpkin Chip Preserves and a cloud of whipped cream.

  30 min

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  Makes about 10 pancakes · Serves 4

  Ingredients

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon, ¼ tsp nutmeg and ½ tsp salt
  • 1 cup mashed cooked sweet potato (about 1 large)
  • 1¼ cups milk
  • 2 large eggs
  • 3 Tbsp brown sugar
  • 3 Tbsp melted butter, plus more for the griddle
  • 1 tsp vanilla extract
  • ½ cup chopped pecans, toasted, plus extra to finish
  • Mrs. Sassard's Pumpkin Chip Preserves and whipped cream, to serve

  Method

  1. Whisk the flour, baking powder, spices and salt together in a large bowl. In another bowl, whisk the sweet potato, milk, eggs, brown sugar, melted butter and vanilla until smooth.
  2. Stir the wet ingredients into the dry ingredients until just combined, then fold in the pecans. Let the batter rest for 5 minutes.
  3. Heat a buttered griddle or skillet over medium heat. Pour ¼ cup of batter per pancake and cook until bubbles form and the edges look set, 2 to 3 minutes. Flip and cook 2 minutes more.
  4. Stack the pancakes, then top with warm Pumpkin Chip Preserves, a spoonful of whipped cream and a sprinkle of pecans.

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• 

  With artichoke relish

  Lowcountry Crab Cakes

  Golden, crispy crab cakes, each topped with a spoonful of Jerusalem artichoke relish.

  35 min

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  Makes 8 crab cakes

  Ingredients

  • 1 lb lump crab meat, picked over for shell
  • ⅓ cup mayonnaise
  • 1 large egg
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 Tbsp chopped fresh parsley
  • ½ cup finely crushed saltine crackers (about 12)
  • 2 Tbsp butter and 1 Tbsp vegetable oil, for cooking
  • Mrs. Sassard's Jerusalem Artichoke Relish and lemon wedges, to serve

  Method

  1. Whisk the mayonnaise, egg, mustard, Worcestershire, Old Bay and parsley in a large bowl.
  2. Gently fold in the crab and cracker crumbs, taking care not to break up the lumps.
  3. Shape into 8 cakes and chill for 10 minutes to firm up.
  4. Heat the butter and oil in a large skillet over medium-high. Cook the cakes 3 to 4 minutes per side, until deep golden and hot through.
  5. Top each crab cake with a spoonful of artichoke relish and serve with lemon wedges.

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• 

  With artichoke relish

  Sassard's Relish Dog

  A hot dog in a soft bun, piled high with Jerusalem artichoke relish.

  15 min

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  Makes 4

  Ingredients

  • 4 all-beef hot dogs
  • 4 soft hot dog buns
  • 1 Tbsp butter
  • About ½ cup Mrs. Sassard's Jerusalem Artichoke Relish

  Method

  1. Melt half the butter in a skillet over medium heat. Toast the open buns, cut side down, 1 to 2 minutes, then set aside.
  2. Add the rest of the butter and the hot dogs. Cook, rolling often, 5 to 6 minutes, until browned and heated through. They're just as good on the grill.
  3. Tuck each hot dog into a bun and pile it high with artichoke relish.

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• 

  With sweet onion relish

  Rosemary Lamb Chops

  Pan-seared lamb chops with rosemary and cracked pepper, served with a little relish on the side.

  30 min

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  Serves 4

  Ingredients

  • 8 lamb rib chops, about 1 inch thick
  • 2 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh rosemary, plus sprigs to garnish
  • 1 tsp kosher salt
  • ½ tsp coarsely cracked black pepper
  • 1 Tbsp butter
  • Mrs. Sassard's Sweet Onion Relish, to serve

  Method

  1. Rub the chops with 1 Tbsp oil, the garlic, rosemary, salt and pepper. Let them sit at room temperature for 15 minutes.
  2. Heat the remaining oil in a large heavy skillet over medium-high until shimmering. Sear the chops in batches 3 to 4 minutes per side, until they reach 145°F. Add the butter for the last minute and spoon it over the chops.
  3. Rest the chops under foil for 5 minutes. Garnish with rosemary and serve with a spoonful of sweet onion relish.

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• 

  With hot pepper jelly

  Pepper Jelly Glazed Wings

  Crispy baked wings tossed in warmed hot pepper jelly with a squeeze of lime.

  1 hr

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  Serves 4 as an appetizer

  Ingredients

  • 2 lb chicken wings, flats and drumettes, patted very dry
  • 1 Tbsp baking powder (not baking soda)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup Mrs. Sassard's Hot Pepper Jelly
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp butter
  • 1 lime, cut into wedges

  Method

  1. Heat the oven to 425°F. Line a rimmed baking sheet with foil and set a greased wire rack on top.
  2. Toss the wings with the baking powder, salt and pepper, and arrange them on the rack in a single layer.
  3. Bake 40 to 45 minutes, flipping halfway, until deep golden, crisp and 165°F inside.
  4. Meanwhile, warm the pepper jelly, vinegar and butter in a small saucepan over low heat, stirring until smooth.
  5. Toss the hot wings in the glaze, squeeze lime over the top and serve right away.

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• 

  With hot pickled okra

  Charleston Bloody Mary

  A spicy Bloody Mary garnished with a spear of hot pickled okra.

  5 min

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  Makes 1 drink

  Ingredients

  • 2 oz vodka
  • 4 oz tomato juice
  • ½ oz fresh lemon juice
  • 1 tsp prepared horseradish
  • 3 dashes Worcestershire sauce
  • 2 dashes hot sauce
  • A pinch each of salt, black pepper and celery salt
  • Ice
  • Mrs. Sassard's Hot Pickled Okra, for garnish

  Method

  1. Add everything except the okra to an ice-filled shaker or glass. Pour it back and forth between two glasses a few times to mix without frothing.
  2. Strain into a tall glass filled with fresh ice.
  3. Garnish with a spear of hot pickled okra.

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• 

  With artichoke relish

  Southern Chicken Salad

  Pulled chicken, celery, mayonnaise and artichoke relish for tang and crunch.

  20 min

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  Serves 4 to 6

  Ingredients

  • 3 cups cooked chicken, pulled or chopped
  • ⅔ cup mayonnaise
  • ⅓ cup Mrs. Sassard's Jerusalem Artichoke Relish
  • 2 celery stalks, finely chopped
  • 2 hard-boiled eggs, chopped (optional)
  • 1 tsp fresh lemon juice
  • Salt and black pepper, to taste

  Method

  1. Stir the mayonnaise, relish and lemon juice together in a large bowl.
  2. Fold in the chicken, celery and eggs, if using, and season with salt and pepper.
  3. Chill at least 1 hour so the flavors come together. Serve on croissants, crackers or lettuce.

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• 

  With blueberry preserves

  Blueberry Biscuit Breakfast

  Split a warm biscuit, add a pat of butter and a heaping spoonful of blueberry preserves.

  30 min

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  Makes 8 biscuits

  Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • ¾ tsp salt
  • 1½ cups cold heavy cream
  • 2 Tbsp melted butter, for brushing
  • Butter and Mrs. Sassard's Blueberry Preserves, to serve

  Method

  1. Heat the oven to 450°F and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, sugar and salt, then stir in the cream just until a soft dough comes together.
  3. Pat the dough ¾ inch thick on a floured surface and cut 8 rounds. Set them on the sheet and brush with melted butter.
  4. Bake about 15 minutes, until golden.
  5. Split each warm biscuit, add a pat of butter and a heaping spoonful of blueberry preserves.

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• 

  With strawberry preserves

  Strawberry Thumbprint Cookies

  Buttery shortbread thumbprints filled with strawberry, blueberry or blackberry preserves.

  40 min

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  Makes about 30 cookies

  Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ⅔ cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups all-purpose flour
  • About ½ cup Mrs. Sassard's Strawberry, Blueberry or Blackberry Preserves

  Method

  1. Heat the oven to 350°F and line two baking sheets with parchment.
  2. Beat the butter and sugar until light and fluffy, 2 to 3 minutes. Beat in the yolks, vanilla and salt, then mix in the flour on low just until combined.
  3. Roll the dough into 1-inch balls and set them 2 inches apart. Press a deep well into each with your thumb or the back of a ½ tsp measure.
  4. Fill each well with about ½ tsp of preserves.
  5. Bake 14 to 16 minutes, until the edges are lightly golden. Cool 5 minutes on the sheet, then move to a rack.

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• 

  With benne wafers

  Benne Wafer Ice Cream Sandwiches

  Vanilla or peach ice cream pressed between two crisp benne wafers.

  10 min

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  Makes 6 sandwiches

  Ingredients

  • 12 Mrs. Sassard's Benne Wafers
  • 1½ cups vanilla or peach ice cream

  Method

  1. Let the ice cream soften on the counter for about 5 minutes.
  2. Lay 6 wafers flat side up and top each with a 2 Tbsp scoop of ice cream.
  3. Top with the remaining wafers and press gently until the ice cream reaches the edges.
  4. Serve right away, or wrap each sandwich and freeze until firm, about 1 hour.

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