Charms of the South
Southern Comfort
Amy Keith & Amanda Rich
March 28, 2008
Park Slope Brooklyn
HORS D’EOUVRES:
Southern Mint Julep
¼ Cup Water
¼ Cup White Sugar
1 Tablespoon Chopped Fresh Mint Leaves
2 Cups Crushed Ice
½ Cup Prepared Lemonade
Fresh Mint Sprigs, for garnish
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves. Fill 2 cups or frozen goblets with crushed ice. Pour ½ of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
Buttered Pecans
¾ Cup Butter
3 Cups Pecans
Salt to taste
Melt about ¾ stick of butter in a cast iron skillet. Low heat. Add 3 cups of pecans and thoroughly coat with the butter and stir gently for 10 minutes or so, again on low. Add to a 250 degree preheated oven. Cook for approximately an hour, stirring every 10 minutes or so. There’re done when you taste them and like the texture. Dump them out on a brown paper bag and immediately salt to your content.
Deviled Eggs
6 Eggs
¼ Cup Mayonnaise
½ Teaspoon Dijon Mustard
2 Tablespoons Finely Chopped Green Onions or Scallions
1 Tablespoon Finely Chopped Capers
Paprika
Cayenne Pepper
Salt
2 Teaspoons Finely Chopped Fresh Thyme, for garnish
To hard-cook eggs, bring a large pan of water to the boil. Prick the shells at the large end with an egg pricker or a needle. Place the egg on a spoon and gently roll it off onto the bottom of the pan. Roll the eggs for a few seconds to center the yolk. Reduce the heat and simmer 11 minutes. Remove the eggs to cold water briefly, then drain. Roll them on the counter to crack the shells, then peel them, starting at the large end. Slice the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash them well with a fork or whisk; add the mayonnaise, mustard, green onions, capers, cayenne pepper and salt to taste. Mix well. Spoon or pipe decoratively back into the halves. Garnish with finely chopped thyme and lightly sprinkled paprika.
Hushpuppies
1 ¼ Cup Cornmeal
½ Cup Self-Rising Flour
1 Teaspoon Salt
2 Medium Onions, Finely Chopped
1 Egg
1 Cup Milk
Dash of Tabasco
3-4 Cups Vegetable Oil
Combine the cornmeal, flour, salt and onions. Whisk together the egg, milk, and Tabasco and stir into the cornmeal mixture. Heat 2 to 3 inches of oil in a skillet to 350 degrees F. Drop the batter into the hot oil by tablespoons. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and serve hot.
*SPECIAL NOTE ON “Hush, Puppies!”
The origins of this Southern staple are obscure, but at least one story often repeated in Southern folklore traces them to the hunting and fishing camps so popular in the South of yesteryear, as well as today. Amid the bountiful, boisterous eating that comes from catching one’s own and cooking it in the open… came the frying of a cornmeal batter to go with the crisp fried fish. Dogs, sniffing around the campfire, were tantalized by the smells and excited by the festivities. To quiet the, a cook fried up the last of the fish batter, thick from sitting, and tossed it to the “dawgs”, cryin’ out “Hush, puppy!” On the next fishing expedition, the cook dipped some onions into his thick cornmeal batter, shaped the mixture into balls and ate the “hushpuppies” himself.
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DINNER:
Cornbread with Honey Butter
5 Tablespoons Butter
1 Cup Yellow Cornmeal
1 Cup All-Purpose Flour
1 ½ Teaspoons Baking Powder
1 Teaspoon Salt
½ Teaspoon Baking Soda
1 Cup Buttermilk
2 Eggs
Preheat oven to 425 degrees. Place the butter in an 8-inch cast-iron skillet, 8-inch square baking pan, or cast-iron cornstick molds and heat in the over until melted. In a medium bowl, mix together the cornmeal, flour, baking powder, salt and baking soda. In a small bowl, stir together the buttermilk and eggs. Mix 2 tablespons melted butter into the buttermilk mixture, then gently stir into the dry ingredients. Pour the batter into the hot pan with the remaining butter and bake in the middle of the oven until the top of the cornbread is golden brown, 18 to 20 minutes for cornbread, 12 to 15 minutes for cornsticks. Run a knife around the outside edge and invert onto a plate. Serve warm.
For Honey Butter:
¾ Cup Butter, room temperature
¼ Cup Honey
(really to taste and for the consistency you desire – some recipes call for equal parts)
In a small bowl, mix butter and honey until smooth. Easiest to start by beating your butter, then use your mixer to whip and slowly add the honey. Store, covered, in refrigerator. Serve at room temperature with warm cornbread.
Fried Green Tomatoes with Vidalia Onion Relish
3 or 4 Large Firm Green Tomatoes
Salt
2 Cups Vegetable or Peanut Oil, for deep-frying
1 Cup Buttermilk
2 Cups Self-Rising Flour
Freshly Ground Black Pepper
Slice the tomatoes ¼-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium-high heat. Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.
For Vidalia Onion Relish:
2 White Onions, Diced
½ Cup Mayonnaise
½ Cup Rice Wine Vinegar
2 Tablespoons Brown Sugar
2 Tablespoons Chopped Chives
Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours. Serve.
Lady’s Cheesy Mac
2 Cups Dried Elbow Macaroni (4 Cups Cooked)
1/3 Cup Grated Cheddar
1/3 Cup Grated Swiss
1/3 Cup Grated Jack
1/3 Cup Grated Colby
1/3 Cup Grated Muenster
1/3 Cup Grated Gouda
½ Cup Sour Cream
4 Tablespoons Butter, cut into pieces
6 Eggs
½ Teaspoon Salt
½ Teaspoon Pepper
1 Cup Milk
Nonstick Spray
Preheat oven to 350 degrees F. In a large pot, bring water to a boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl. While pasta is still hot, add all cheeses. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper and milk and add to the macaroni mixture. Spray casserole dish with nonstick spray and pour macaroni mixture into the dish. Bake for 30-45 minutes or until golden brown. Top with additional cheese, if desired.
Black-eyed Pea and Corn Salad
1 Pound Dried Black-eyed Peas, washed and picked over
1 2-inch Piece Fatback, Salt Pork, or Bacon
2 ½ Cups Silver Queen Corn Kernels, cut from 5 ears
¼ Pound Bacon
1 Large Red Onion, cut into ¼-inch dice
3 Red Bell Peppers, Roasted, Peeled, Seeded, and cut into ¼-inch dice
5 Scallions or Green Onions, white and green parts, cut into ¼-inch dice
Salt
Freshly Ground Black Pepper
Cover the peas with water and soak 7 to 8 hours or overnight. Drain. Place the peas and fatback in a 5-quart stockpot with water to cover and bring to the boil. Cover, reduce the heat, and simmer for 25 minutes, until the peas are firm but not mealy. Drain. In a medium saucepan, combine the corn with ¼ cup boiling water. Return to the boil, then reduce the heat and cook over medium heat until the kernels are crisp-tender, about 6 to 8 minutes; drain. In a skillet, cook the bacon until very crisp. Transfer to paper towels with a slotted spoon, reserving the fat in the skillet. When cool, crumble the bacon. Combine the drained corn and peas in a large mixing bowl. Ad the red onion, roasted peppers, scallions, salt and pepper to taste, and the crumbled bacon.
Hot Dressing:
1 Cup Apple Cider Vinegar
1 Teaspoon Sugar
1 Tablespoon Dijon Mustard
1 Garlic Clove, finely chopped
2 to 3 Tablespoons Chopped Fresh Basil
2 to 3 Tablespoons Chopped Fresh Thyme
2 to 3 Tablespoons Chopped Fresh Parsley
1 Cup Chicken Stock
Add the vinegar, sugar and mustard to the bacon drippings in the frying pan and bring to the boil over high heat. Reduce by half, about 3 to 4 minutes, then add the garlic, basil, thyme and parsley. Cook a minute or two, until the garlic is soft, then add the chicken stock. Return to the boil once more and cook until reduced by half, 5 to 7 minutes. Pour the hot dressing over the pea-corn mixture and toss. Refrigerate overnight. Serve cold or at room temperature.
Sugar Ray’s BBQ Ribs
2 Slabs Baby Back Ribs
Dry Rub:
1 Tablespoon Paprika
2 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
½ Teaspoon Crushed Red Pepper Flakes
Combine all the ingredients for the dry rub in a small mixing bowl. Rub the ribs with the dry rub. Wrap in plastic wrap and let marinate in refrigerator for 8 hours or overnight. Preheat oven to 275 degrees F. Place ribs on a large baking sheet lined with aluminum foil. Cover tightly with foil and place in middle rack of over. Bake for 2 ½ hours.
BBQ Sauce:
1 Tablespoon Worcestershire Sauce
2 Tablespoons Molasses
¼ Cup Cider Vinegar
2/3 Cup Brown Sugar
2 Cups Ketchup
¼ Cup Paprika
¼ Cup Ground Black Pepper
½ Cup Salt
1 ¼ Cups Sugar
1 ½ Cups Dark Brown Sugar
Add all the ingredients to a medium saucepan. Bring to a boil then reduce to a low simmer. Let simmer for 25 minutes, on low heat, stirring occasionally. Preheat grill to medium heat. Take ribs out of the oven and place on grill to finish. Cook for 20 more minutes, turning and basting with sauce. Remove from grill and serve as either racks or cut into ribs.
Cheese Grits
3 Cups Water, Cream, Milk or Broth
¾ Cups Grits
¼ Teaspoon Salt
CHEESE – any and all meltable cheese you crave or have in your kitchen
(Cheddar, Brie, Goat, Parmesan and Blue)
There are a lot of recipes out there for sprucing up grits with flavorings like bacon, etc. But we went for a little more basic or more classic version. Just get any kind of grits you want from the store… Quaker is fine. Don’t get quick cook. Instead of using all water for the grits, use chicken stock and add butter once you like the consistency. Standard cheese would be shredded, not pre-shredded, extra sharp cheddar… that’s good with the stock, which adds flavor. The slower and lower heat you cook them, the better the consistency. You can always add more water, stock or even cream or milk as you go along. The best cheese grits I had were made by a friend of mine from South Carolina. She couldn’t even get me a recipe… just cook up the grits, use stock and butter and then start adding your cheese to taste and for the consistency you desire. We have used brie, goat cheese, parmesan and even blue. Anything goes! Enjoy!
Spoonbread
2 Cups Milk
1 Teaspoon Salt
1 Cup Cornmeal
4 Tablespoons Butter
4 Eggs, separated
Freshly Ground Pepper (optional)
Bring the milk and salt to a boil, then reduce the heat. Gradually whisk in the cornmeal, stirring constantly until the mixture is smooth. It will also be very, very thick, almost like wet concrete. Stir in the butter and set aside to cool slightly. (I added 1/4 teaspoon freshly ground pepper at this point.) Beat the egg yolks well and stir into the cooled cornmeal mixture. Beat the egg whites until stiff but not dry and slowly fold into the cornmeal mixture in two batches. Pour the batter into a well-buttered casserole (I used a 2-quart soufflé dish) and bake at 375°F for 35 to 40 minutes, or until light, puffy, and browned on top. Serve from the casserole with a spoon. Spoonbread is edible the second day but much better straight out of the oven. (This was the quintessential southern side my mother-in-law from Virginia asked that I make. It’s been a nice discovery.)
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DESSERT:
Red Velvet Cake with Cream Cheese Frosting
Dry:
2 ½ Cups of Cake Flour
1 ½ Cups of Granulated Sugar
1 Teaspoon Baking Soda
1 Teaspoon Fine Salt
1 Teaspoon Cocoa Powder
Wet:
1 Cup Buttermilk
2 Eggs
1 Teaspoon Vinegar (white distilled)
1 ½ Cups of Vegetable Oil
1 Ounce Red Food Coloring
1 Teaspoon Vanilla Extract
Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined. Bake at 350 degrees for 20-30 minutes.
Frosting:
4 Cups Confectioners Sugar
1 Pound of Cream Cheese (room temperature)
1 Pound of Butter (softened)
2 Teaspoons Vanilla Extract
Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake. (This is a great cake to layer and very impressive with the red and white and can also be prepared in the shape of an armadillo – a popular groom’s cake in the South!)
Homemade Georgia Peach Ice Cream
5 Cups Peaches, peeled and chopped*
6 Eggs, lightly beaten, at room temperature
2 ½ Cups Sugar
2 Tablespoons All-Purpose Flour
1 Tablespoon Vanilla Extract
Dash of Salt
2 Cups Heavy Cream
2 Cups Half and Half
3 Cups Whole Milk
1 Tablespoon Ground Ginger
*Canned peaches are often better when making out of season. When fresh fruit – use pineapple juice or lemon – something acidic – to keep it from browning. Pineapple – because of its sweeter taste - works better with ice cream.
In a blender, puree 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside. In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside. In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled. Add the pureed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer (using layers of ice and rock salt on the exterior) and let churn for approximately 5 minutes. Then, carefully remove the top of the can and the dasher and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the ice cream maker manufacturer’s directions. Allow ice cream to ripen for at least an hour. Makes about 3 ½ quarts.
TAKE HOME GOODY BAG:
Peanut Brittle
3 Cups Sugar
1 ½ Cups Karo Syrup (light)
1 Cup Water
¼ Cube Butter
½ Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1 ¾ Cups (16 oz.) Raw Spanish Peanut
1 Cup Raw Coconut
Grease two cookie sheets. Combine sugar, Karo syrup and water in heavy pan. Stir until dissolved. Bring to a boil and wash sides of pan. Wash all sugar that sticks to sides of pan. Add peanuts when mixture reaches a soft ball stage (235).
When mixture begins to boil again, start stirring. Cook to hard crack stage (310) and add butter. Remove from heat; add salt, baking soda and vanilla and stir well. Spread as thinly as possible on greased pans. Run knife under candy and platter as soon as candy is hard enough to handle. Stretch in all directions.
