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Cookbook Author Tammy Algood shared recipes for Maple Bacon Smokies, Grape & Gorgonzola Flatbread and Jammed Out Brie, paired with Sparkling Apple Wine from Beachhaven Winery in Clarksville. For more of her recipes, you'll find all of Tammy's cookbooks online at www.amazon.com

Maple Bacon SmokiesYield: 8 servings

1 pound Maple Bacon

1 (14-ounce) package cocktail smoked sausages

Place a piece of parchment paper on a rimmed baking sheet. Cut bacon in half crosswise. Wrap a half strip of bacon around each cocktail sausage, securing with a toothpick. Arrange in a single layer on the prepared baking sheet and refrigerate 30 minutes. Meanwhile, preheat oven or smoker/grill to 350 degrees. Place the baking sheet directly on the grill grate or in the middle of the preheated oven. Cook for 30 minutes and allow to cool on the pan for 7-10 minutes before serving. These can also be cooled to room temperature and served.

Grape & Gorgonzola FlatbreadYield: 12 servings

2 tablespoons extra virgin olive oil

1 medium sweet onion, peeled and thinly sliced into half moons

Pinch each of salt and black pepper

1 teaspoon dried thyme leaves

2 cups red seedless grapes, halved

1 (12.7-ounce) package Naan mini rounds or flatbread

4 ounces crumbled Gorgonzola or mild blue cheese

Place 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. When hot, add the onions, salt and pepper, tossing to evenly coat with the hot oil. Reduce the heat to medium and cook the onions, stirring only occasionally for 20 minutes or until the onions are golden brown. Meanwhile, preheat the oven to 350 degrees. Stir in the thyme and grapes. Remove from the heat and set aside.

Line a large baking sheet with parchment paper and place bread rounds in a single layer (using 2 pans if necessary). Brush the tops lightly with the remaining oil. Top with the onion/grape mixture evenly and then sprinkle with the cheese. Bake for 8-10 minutes or until the cheese is melted. Serve warm.

Jammed Out BrieYield: 8 servings

1 (8-ounce) wheel brie cheese

1/4 cup jam (Honey Fig, Apricot, Cherry or your choice!), room temperature

2 tablespoons chopped pecans or walnuts

Assorted crackers

Preheat the oven to 350 degrees. Place the unwrapped brie wheel in a greased small (6-inch) cast iron skillet. Bake for 12 minutes, remove and top with the jam and nuts. Return to the oven for 7-8 minutes longer. Serve warm with assorted crackers.

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Special to The Tennessean

February begs for time to sit with a hot cup of something. Whether it’s coffee, tea or mulled wine, we need the warmth it brings to our insides and just holding the cup is comforting. But along with that comes the need for just a little something to nibble on while you relax. Biscotti couldn’t be more perfect for the job.

Biscotti is a gift to us from the Veneto region of Italy. The texture of this “cookie” is hard due to the way it is double baked. But that texture is what makes it ideal for dipping into warm beverages and enjoying at a leisurely pace.

The name comes from biscuit and these intensely crunchy snacks were originally made for travelers. They had a long shelf life and didn’t need to be cared for like softer treats or breads. And that shelf life makes it ideal for a weekend baking project even today.

Traditional recipes flavor them with slivers of almonds, but there are recipes galore to fit anything you are craving. That includes everything from hazelnuts to anise seeds to dried fruits to chocolate to Kahlua. The ingredients are mixed, then shaped into small loaves (usually 9x2 inches) then baked for half an hour.

It comes out of the oven, cooled slightly, then sliced diagonally with a serrated knife just as you would bread. The slices are placed back on the baking sheet and returned to the oven for another 10 minutes of baking, flipping halfway through. That second trip to the oven is what gives the biscotti the crunchy texture that is desired.

Some actually prefer soft biscotti, which is not returned to the oven and it is delicious. But there is nothing like that harder consistency that is so lovely when dipped into that warm beverage.

You asked for it

Wendy Roberts of Shreveport writes: I made my own marzipan and have had fun with it. But my recipe made more than I can use. What is the best way to store the leftover?

Wendy,

Place it in a zip-top bag and press out as much air as possible. Store it in the refrigerator for up to 4 weeks. When you are ready to use it, allow it to return to room temperature (around 30 minutes), then knead it a bit before shaping.

Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com.

Special to The Tennessean

Everyone has their favorite Mexican restaurant and many of those decisions are based on the authenticity of their signature cocktail, the margarita. And rightly so! If the restaurant pays attention to that aspect of the meal they will more than likely carry that pride into the kitchen.

Even though they are popular with some, I don’t want a margarita to come from a slush machine. I want it prepared by the bartender. That’s probably why I prefer mine on the rocks rather than frozen.

The basic recipe is a balanced mixture of tequila, an orange-flavored liqueur and freshly squeezed lime juice. The lime juice shouldn’t be in the form of frozen concentrate or bottled juice. The orange-flavored liqueur is usually Triple Sec, but can also be Cointreau or Grand Marnier.

As important as those two ingredients are, it’s the tequila that will make or break the success of the drink. This either colorless or pale yellow liquor originated in Tequila, Mexico, hence its name.

We can thank the blue agave plant for this liquor. It is made by fermenting and then double distilling the sugar or sap from that plant. Even though there are hundreds of agave plant varieties, tequila is only made from blue agave. Botanically, it is known as Agave tequilana Weber, blue variety.

As a general rule the higher the percentage of agave sugar used to make the tequila, the better. Mixing it with ice in a blender only serves to dilute the mixture by making it too watery. Just shake the ingredients together in a cocktail shaker. For serving, a wedge of lime is run around the rim of the glass, then it is dipped in coarse kosher salt. Add ice to the glass, fill it and you have margarita perfection!

You asked for it

Reggie Watson of Louisville would like to know if it is OK to use colored sugars on margarita glasses. “What about regular table salt?” he asks.

Reggie,

That certainly makes it look quite festive but it isn’t my preference simply because it makes the drink too sweet for my taste. You can use regular table salt, but it will dissolve quickly. In that case, rim the glass very quickly with the lime wedge so you’ll have less that clings to the glass. In my experience, you’ll use less salt by sticking with coarse kosher salt.

Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

MEMPHIS, Tenn. — It was a packed service as friends and family remembered the life of Britney Allgood, who was stabbed to death last week.

Britney Allgood’s step-father Phillip Brittenum said she had much to look forward to.

“To lose our baby – and she had so much to live for. She had so much to fight for, and she’ll never be able to do that,” Brittenum said.

Several dozen walked into Rock Nation Church feeling the emotions.

Allgood was an only child. Loved ones held her mother tight as she grieved after losing her baby who meant so much to her.

“She goes to sleep crying, she wakes up crying, everywhere we go it’s a constant flow of tears,” Birttenum said.

There were several meaningful shirts worn to the services. One read “enough” another read “fly high Britt.”

Classmate Janerika Owens said that Allgood’s death should bring an end to the violence.

“This should be a great example that we should just all stop and just come together,” Owens said.

After seeing the videos, riding past the place where it happened and now witnessing the reality of it all, some teenagers are putting this into perspective.

“We just wish the violence would stop. We’re very young and a lot of things are happening at a young age, and I just wish everybody comes together,” Owens said.

Allgood’s family says they hope this kind of pain opens the eyes of some of the younger people who may not realize how serious violence can be.

“It’s not their cousin or it’s not their sister or brother. It’s not their auntie or uncle, but what’s going to happen when it falls in your backyard?” Birttenum said.

And as the family says their final goodbyes, they hope people remember Allgood not only through violent videos but also as someone who will forever hold a place in their hearts.

“Britney was an outgoing, smart, loving individual that worked hard for her own. Baby had been working since she was 16 years old, so to lose this girl – it’s hurtful,” Birttenum said.

Her family is still fighting for justice in this case.

They have been contacting whoever they can to keep Britney’s name alive.

PUTNAM COUNTY, Tenn. (WKRN) — Algood Elementary School and Algood Middle School each have mascots that not everyone is a fan of.

“All these terms and these mascots have got to go,” said Sayota Knight. “It has to go.”

The mascots that Knight wants gone are the Redskins and Braves.

“There’s no proudness or pride, if you call it that, in being mocked or being dressed up or being imitated as this caricature,” he said.

Knight is a Chiricahua Apache Native American who fought for the removal of the middle school mascot last year.

“The Putnam County School Board has tried to manipulate it and twist it and say that they are trying to honor us and there’s no honor in that,” he said. “Once you know the history and once you know the facts, you can’t turn back from it. You can’t turn around from that.”

Putnam County Schools voted to keep the mascots last year.

Knight decided it was time to revisit this issue again after he claims numerous people from the community have harassed and assaulted him and his family.

“We’ve had people drive by our house, (and) throw rocks at our house,” he said. “Throw rancid meat in our yard or put garbage in our mailbox.”

But when he reached out to the district requesting to speak at the November 3rd school board meeting, he was told he wasn’t allowed.

“‘Cause I spoke back in October, I can’t speak on this issue ever again,” he said.

Guidelines-Public-Comm_001-2Download

The guidelines the school board forwarded to Knight stated underneath signing up to address the board that speakers may not speak more than once on a specific topic.

Despite this, Knight says it won’t stop him from fighting this issue he believes he will win.

“I’m not going to give up,” he said. “I’ll continue on to get this mascot changed.”

? Read today’s top stories on wkrn.com

News 2 did reach out to the Putnam County School Board to clarify the guideline they told Knight about not speaking again on this issue, but we have yet to hear back.