1/20/15, 7:47 PMIn a Pickle - Mobile Bay - July 2014 - Alabama

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While Sheridan Hinton, below right, might be best known for the savory pies that she serves up Thursday nightsoutside 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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In A PickleSheridan 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

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, quick-

witted 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.

MOBILE BAY / JULY 2014 / IN A PICKLE

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1/20/15, 7:47 PMIn a Pickle - Mobile Bay - July 2014 - Alabama

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No stranger to the kitchen, Hinton grew up in a home where entertaining was elevated to a fine art. “I love

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

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

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

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’

cheese and bacon with her signature Cajun ketchup. She makes 20 varieties on a regular basis.

CONDIMENT COMPLEMENTS

Hinton also has developed a line of pickles,

preserves and jellies at her commercial kitchen in

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.”

The recipes are a mix of old family favorites and

recent inventions. “For example, my Bread and Butter

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

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 mayonnaise1 (8-ounce) block cream cheese

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1/20/15, 7:47 PMIn a Pickle - Mobile Bay - July 2014 - Alabama

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2 tablespoons sour cream3 tablespoons Arabelle Dilled Onions1 tablespoon Arabelle Dilled Onion juice1 cup grated Colby jack cheese8 Ritz crackers, crumbled1/2 jar Arabelle Pepper Jelly with Miso16 slices of bacon, cooked and crumbledcrackers, for dipping

1. Preheat oven to 350 degrees.

2. Mix first 6 ingredients together, and pour into a 9-

inch 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 glass2 ounces gin (preferably Plymouth)1/2 ounce Arabelle Dilled Onion juiceonion 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 eggs5 tablespoons mayonnaise (Sheridan prefersDuke’s.)2 tablespoons Arabelle Candied Jalapeños,minced1 teaspoon Arabelle Candied Jalapeño syrup1 teaspoon Dijon mustard1/4 teaspoon salt, or to tastepinch of pepperArabelle Candied Jalapeño rings, for garnishpaprika, 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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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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