In a Pickle - Mobile Bay - July 2014 - Alabama

In a Pickle - Mobile Bay - July 2014 - Alabama
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MOBILE BAY / JULY 2014 / IN A PICKLE
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In A Pickle
Sheridan Hinton cooks up flavorful condiments filled with Southern comfort.
T E X T B Y E LY Z A B E T H G R E G O R Y W I L D E R • P H O T O S B Y K AT H Y H I C K S
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While Sheridan Hinton, below right, might be best known for the savory pies that she serves up Thursday nights
outside LoDa’s The Haberdasher, she is the bright mind behind Arabelle foods. The recipes for her line of pickles,
preserves and jellies are a mix of family favorites and new creations.
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On Thursday nights, you can find Sheridan Hinton standing over an indoor turkey fryer at Haberdasher bar
in downtown Mobile. Inside are her fresh and fried-to-order hand pies.
Hinton, a native Mobilian and St. Paul’s grad, commands attention with her radiant smile and fierce, quickwitted sense of humor. After graduating from Rhodes College, she spent eight years in New York before
returning to Mobile. She worked in the wine business for years, cultivating relationships with merchants and
restaurants along the Gulf Coast.
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In a Pickle - Mobile Bay - July 2014 - Alabama
No stranger to the kitchen, Hinton grew up in a home where entertaining was elevated to a fine art. “I love
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Ladd, III
the way that Southerners eat soulful, comforting dishes cooked with love and family and friends in mind,”
she says. The name of her line, Arabelle, is an homage to her mother and grandmother, the women who
Art for the Ages
taught her about hospitality and cooking.
A yearly visit to New Orleans for Jazz Fest inspired her pies. “I eat a sinful amount of Mrs. Wheat’s
Top Tenor
Natchitoches Meat Pies when I’m there. A few years ago, as I sat enjoying well beyond my first one, I
thought, ‘Why couldn’t I put any yummy filling – preferably Southern – in this and fry it?’ And so, Arabelle
Ark of India
pies were born.” When you bite into one of Hinton’s signature empanadas, the remarkably thin pastry crust
gives way to decadent surprises inside: fillings such as buffalo chicken with a side of buttermilk dip or mac ’n’
Passport to Flavor
cheese and bacon with her signature Cajun ketchup. She makes 20 varieties on a regular basis.
CONDIMENT COMPLEMENTS
Natural Selections: Carya illinoinensis
Hinton also has developed a line of pickles,
preserves and jellies at her commercial kitchen in
MOST POPULAR STORIES
Daphne. “All my life, I have never met a condiment or
accompaniment I didn’t like: pickles, fig or peach
preserves, pepper jelly, chow chow. Pickled anything,
really,” she says. “I often eat them straight out of the
jar.”
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The recipes are a mix of old family favorites and
recent inventions. “For example, my Bread and Butter
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pickles are my Mississippi family’s recipe from a time
when a pickle company leased land from my family’s
dairy farm, and gave my family the excess
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cucumbers,” she explains. “The recipe was written on
a brown paper bag and given to my mother by my
aunt.” The Pepper Jelly with Miso and Spices is a
creation she developed with her mother.
Currently, there are four Arabelle products being sold
by retailers in the area: Bread and Butter Pickles,
Dilled Onions, Pepper Jelly with Miso and Spices
and Candied Jalapeños. Hinton plans to expand to an
interested retailer in New Orleans. One of the
greatest compliments she received was when
Dauphin Street restaurant The Bull began
incorporating her products into their menu. Their fried
oysters, a customer favorite, are topped with
Arabelle’s Pepper Jelly crème.
The most gratifying part of the experience has been
watching customers enjoy something that she
created with love. “Arabelle is good food intended to make people feel a little better for having eaten it,” adds
Hinton. “Experiencing on some level the soulfulness and love that went into making it.”
Here, find an assortment of homemade recipes incorporating delicious, gourmet Arabelle offerings.
>> Hinton’s delicious condiments can be found at Food Pak on Old Shell Road in Mobile and Southern Napa
on Highway 98 in Daphne. arabellefood.com
THE ARA-BEST DIP EVER
1/2 cup mayonnaise
1 (8-ounce) block cream cheese
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In a Pickle - Mobile Bay - July 2014 - Alabama
1/20/15, 7:47 PM
2 tablespoons sour cream
3 tablespoons Arabelle Dilled Onions
1 tablespoon Arabelle Dilled Onion juice
1 cup grated Colby jack cheese
8 Ritz crackers, crumbled
1/2 jar Arabelle Pepper Jelly with Miso
16 slices of bacon, cooked and crumbled
crackers, for dipping
1. Preheat oven to 350 degrees.
2. Mix first 6 ingredients together, and pour into a 9inch greased pie pan.
3. Top with crumbled Ritz crackers, and bake for 15
minutes.
4. Pour Arabelle Pepper Jelly over top, and sprinkle
with bacon crumbles.
5. Serve warm with extra crackers. Serves 6 - 8.
THE NAUGHTY BELLE
In some circles, this cocktail goes by the name, “Dirty
Gibson,” but Arabelle’s version adds a little something
special.
dry vermouth, for rinsing glass
2 ounces gin (preferably Plymouth)
1/2 ounce Arabelle Dilled Onion juice
onion sliver, for garnish
1. To prepare glass, rinse the inside of a chilled
martini glass with dry vermouth, then pour it out.
2. Pour gin and onion juice into a cocktail shaker over
ice, and gently shake or swirl.
3. Strain and pour cocktail into prepared glass. Garnish with onion sliver rolled onto a toothpick. Serves 1.
THE DEVILED MISTRESS
1 dozen large eggs
5 tablespoons mayonnaise (Sheridan prefers
Duke’s.)
2 tablespoons Arabelle Candied Jalapeños,
minced
1 teaspoon Arabelle Candied Jalapeño syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
pinch of pepper
Arabelle Candied Jalapeño rings, for garnish
paprika, for garnish
1. Place eggs in saucepan and cover with cold water.
Bring water to boil, then cover and remove from
heat. Let stand for 15 minutes. Drain and cover in
cold water and ice. Drain again and crack egg all
over. Peel egg under running cold water.
2. Halve eggs lengthwise. Gently spoon out yolks into
bowl. Set whites aside.
3. Mash yolks and combine well with all remaining
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In a Pickle - Mobile Bay - July 2014 - Alabama
1/20/15, 7:47 PM
ingredients. Spoon mixture back into egg halves.
Garnish with jalapeño rings and paprika. Store
covered in refrigerator until ready to serve. Makes 24.
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