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1 Pint Medium Cream
6 eggs, well beaten
2 Cups flour
(Bourbon to taste. Not part of the original recipe, but added by Mike Costello.)
Beat cream, eggs and flour until light. Heat fat/oil very hot for deep frying. Rosette iron should be in the oil heating at the same time.
Dip hot rosette iron into batter, almost to the top edge of the iron. Put immediately into the hot oil and remove the iron as soon as the rosette slips off.
Brown on both sides (this is easier than it sounds and great fun).
Remove from the hot oil, place on paper to dry and sprinkle with sugar.
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This week, some folks are working to preserve the memory of Bristol, Virginia’s Black Bottom, a largely African American community wiped out by urban renewal. Also, small food producers embrace digital technology for the humble farm stand. And, kudzu; it’s coming for us.
Continue Reading Take Me to More NewsTourism officials expect up to 50,000 people for the state's America250 celebration, which runs July 2-5 on the capitol grounds.
Continue Reading Take Me to More NewsUrban renewal in the last century was supposed to revitalize struggling cities, but it often sacrificed Black neighborhoods and business districts, like Black Bottom in Bristol, Virginia. Inside Appalachia’s Mason Adams spoke with organizer Tina McDaniel about “The Souls of Bristol’s Black Bottom,” a project in Bristol that remembers the community through interpretive signs, public art and digital storytelling. McDaniel says learning about Black Bottom was a revelation.
Continue Reading Take Me to More NewsConstruction is underway for the America 250 Wheel, the world's largest portable Ferris wheel and a centerpiece of West Virginia's America250 celebration.
Continue Reading Take Me to More News
