Hushpuppies

Garlic, crushed	2 cloves
Cornmeal, yellow	2 cups
Flour, all-purpose	¼ cup
Salt	½ teaspoon
Baking powder	2 tablespoons
Eggs, beaten	2 large
Buttermilk	1 cup
Onions, finely minced	1 tablespoon
Peanut oil

1. Rub a mixing bowl with garlic. 
2. Place the cornmeal in the bowl, and sift in the flour, salt, and baking powder. 
3. Add the eggs and enough buttermilk to make a stiff batter. 
4. Add the onions, and beat well. 
5. Cover the bowl, and refrigerate about 1 hour or until the batter is spongy. 
6. Drop by the tablespoonful into deep, hot oil and cook until golden brown. 
7. Drain on paper towels, and serve immediately.

Lemon-almond pound cake

Butter, softened	1 cup
Sugar	3 cups
Eggs	6 large
Vanilla extract	2 teaspoons
Almond extract	1 teaspoon
Lemon extract	1 teaspoon
Flour, all-purpose	3 cups
Sour cream	8 ounces
Almonds, sliced	½ cup

1. Preheat the oven to 325°F; grease and flour a 12-cup tube pan. 
2. Cream the butter with an electric mixer at medium speed. 
3. Gradually add sugar, beating until light and fluffy. 
4. Add eggs, one at a time, beating just until the yolk disappears. 
5. Add the extracts, beating until incorporated. 
6. Reduce mixer speed to low, and add flour, alternating with sour cream, beginning and ending with flour. 
7. Pour into prepared pan, and sprinkle the top with almonds. 
8. Bake for 1 hour and 40 minutes, or until a long wooden pick inserted in the center of the cake comes out clean. 
9. Cool on a wire rack for 10 to 15 minutes, remove from pan, and cool completely on rack.

Mustard & cognac beef stew

Bacon, uncured, diced	3 rashers
Onion, finely diced	1 large
Shallots, chopped	3 medium
Butter, unsalted	2 tablespoons + 2 tablespoons
Beef chuck, cut into 1-inch cubes	2 pounds
Flour	2 tablespoons
Salt
Pepper, freshly ground
Cognac	½ cup
Beef stock	2 cups
Mustard, stone ground	½ cup
Mustard, Cajun	1 tablespoon + 3 tablespoons
Carrots, halved, ½-inch slice	4 large
Mushrooms, cleaned, quartered	½ pound
Wine, red	¼ cup

1. Place the bacon in a Dutch oven, and heat over low heat until the fat is rendered. 
2. Raise the heat, and add the onion and shallots; cook until softened, about 10 to 15 minutes. 
3. Using a slotted spoon, transfer to a large bowl. 
4. Add 2-tablespoons butter to the pan. 
5. Season the beef with salt and pepper, and dust with flour. 
6. Shake off excess flour, and place half of the beef in the pan. 
7. Cook over medium-high heat until well browned on all sides; transfer to the bowl with the onions. 
8. Repeat with remaining beef. 
9. Add the cognac and cook, stirring until the bottom is deglazed and the crust comes loose. 
10. Whisk in the stock, stone ground mustard, and 1-tablespoon Cajun mustard, and then return the beef and onion mixture to the pan. 
11. Lower the heat, cover the pan, and simmer gently until the meat is very tender, about 2 hours. 
12. Add the carrots, and continue to simmer for 30 minutes, or until the slices are tender. 
13. As the carrots cook, heat 2-tablespoons butter in a skillet over medium-high heat, and sauté the mushrooms until browned and tender. 
14. Stir the mushrooms into the stew with the remaining 3-tablespoons Cajun mustard and wine. 
15. Simmer 5 minutes more, taste, and adjust seasonings, as needed. 

Recipe adapted from New York Times Cooking.