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ome: H t a e k a M utter B n o c a B d Candie Candied Bacon
INGREDIENTS 1 oz light brown sugar 1/4 tsp fresh ground black pepper 1/4 tsp chili powder 1/2 lb thick sliced bacon PREPARATION 1. Combine sugar, pepper and chili powder in a bowl. 2. Line a baking pan with foil and insert a wire rack coated with cooking spray. 3. Place bacon on rack and bake at 375 degrees for 5 minutes. 4. Remove and sprinkle with sugar mixture. 5. Bake another 5-10 minutes or until cooked. Sugared bacon will harden as it cools.
The Butter
INGREDIENTS 1 lb unsalted butter, room temperature 1/2 tsp kosher salt 1 3/4 oz light brown sugar 1 1/2 oz honey 1 3/4 oz candied bacon, chopped PREPARATION 1. Beat butter in stand mixer with salt and sugar until fluffy. 2. Add in honey and bacon. Mix until well combined. Yields 1 1/4 lb Recipe courtesy of Pimiento Tea Room 30 APRIL/MAY 2021
Inventive tea sandwiches are served on house-made toasted olive oil bread. How about smoked catfish spread with pickled read onion, crushed kettle chops, baby greens and Texas Pete mayo? Possibly roasted sweet potato with sundried tomato goat cheeses, arugula, honey and candied jalapeno? Or even cucumber with carrot, iceberg lettuce and kalamata olive mayo? “We will always offer a vegan option with our sandwiches,” Christy says. Popular scones served with flavored butters will not disappoint. Choose a flight of three butters, which include choices such as honeyscallion, sundried tomato, candied bacon, cinnamon-brown sugar, salted chocolate matcha and vegan-vanilla. “We also have a unicorn butter, which is a vanilla with sprinkles,” says Christy. “Every time I see it show up on a ticket in the kitchen, it makes me calm down and smile.” PTR also serves supper Tuesday through Saturday. If it’s available, order the chicken and veggie pot pie with buttermilk biscuit crumble topping and lemon-roasted green beans. For a vegetarian delight, try the cornmeal-encrusted risotto cakes crowned with curried coconut creamed collards and green chile tomato gravy. “With the vibe we have, we decided to be bold with the menu,” Christy says. “We are excited to have so many regulars, and they seem to appreciate the constant variety.” The drink menu is equally audacious. Intriguingly, all the specialty cocktails are permeated with tea. “We steep tea directly into the spirits,” Matt says. “One of the specialty cocktails is The Widow Nickels, which pays homage to Virginia Nickels, who lived in the house in the 1860s.” Nearly a dozen selections of tea drinks, from Earl Grey No. 69 to the fruity Feng Shui, deserve strong consideration. And so does Dirt, a robust, high-octane mixture of coffee and tea. Save room for dessert. Petit four-style sweets range from a chaispiced poundcake truffle and salted brown butter Rice Krispies treat to an Arnold Palmer white-chocolate lemon cake with sweet-tea icing. “There truly is something for everyone,” says Christy. “We also make Sunday sundaes for brunch.” Once the restaurant hits its stride, Matt and Christy plan to create a give-back component to support a worthy charitable cause. “Our youngest daughter, Eve, was diagnosed with kidney cancer when she was two years old,” Christy says, “so we want to do what we can to support (the nonprofit) CureSearch for Children’s Cancer.” PTR is open Tuesday through Sunday and does not accept reservations. Indoor and outdoor seating is available. Arrive early for a prime seat on the front porch. And tell them Main & Broad sent you. PIMIENTO TEA ROOM 200 NORTH MAIN ST., HOLLY SPRINGS (984) 225-4213 PIMIENTOTEAROOM.COM
