Sunday, December 26, 2010

Southern Treats

As most of you know, here below the Mason Dixon Line we rarely get snow. I'm sure by know the tweeters, the Weather channel, even your local news is talking about the blizzard that is occurring in Dixie. Indeed, I believe there must be some law about it because it happens so rarely. Yet, a once every 30years snow is now happening. It has been snowing since 7p.m. last night and with about a foot on the ground, my better half and I began discussing the merits of snow cream.

Now, any southerner worth his salt will tell you, you can't eat the first snow of the season. That snow is loaded with germs and impurities. That's why this snow fall has created such delight. It is actually the 4th snowfall of our season and by afar the most perfect. What makes it perfect?

Well, a perfect snowfall must contain moisture so that it clumps well together. Clump fact is needed to build those lovely snowmen or to make the hardest snowballs. If the snow doesn't clump, its like trying to build a sandcastle without damp sand. It falls.

This snow is just right. You can feel it beneath your feet the push of the flakes beneath the soles of your shoes. It rounds up under the ball of your foot, arching, pushing back against you. With this type of snow, a distinct southern treat can be made. I'm sure Paula Dean has already put out her recipe for this but I'm going to give mine to you now.

Snow cream. ( Yes a frozen custard if you will )

Need the second snow of the season. Damp clumping snow to make cream

In pot, combine
3/4 cup of white sugar
1 can of eagle brand condensed milk
1 1/2 teaspoon of vanilla
2 eggs.
over low heat beat until sugar dissolves in mixture.
Remove from heat. Then take at least a gallon of snow or a huge stew pot filled with packed snow from a source off the ground ( Remember, in the land where the huskies go, don't you eat that yellow snow ) Yes, it must be high off the ground so animals can not have used your um ingredient.
Scoop snow into room temperature cream mixture. Continue to scoop in and stir until all snow has been used up and coated with cream. Then eat.
Nectar of the gods I tell you!



Kaye Manro said...

You've got that right! Great recipe. When I was a little girl living in New England, my grandma made a similar recipe when those deep snows fell. And we had plenty of snow! Thanks for the recipe and the memories, Nancy. Have some wonderful snow days.
(We are adrift under tons of the white stuff! And it just keeps coming and coming...)

Obe said...

Hey Kaye,
Oh my gosh doesn't it! Our usual YEARLY snowfall is 8 inches... we may come close to doubling that before tomorrow morning. Its just plan grizzly out there.


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