Innholdsfortegnelse for Spring 2006 i Taste of the South

Taste of the South|Spring 2006

“Pass the bread, please!”

Most Southern meals would not be considered complete without bread of some sort. Biscuits, cornbread muffins, and rolls will all do—it’s just tradition. Billie and Louis Van Dyke of the Blue Willow Inn in Social Circle, Georgia, subscribe to that tradition by including biscuits and corn muffins on the fabulous buffet offered by their restaurant. They share their recipes for these breads as well as some other favorite foods in this issue. Their oh-so-traditional fresh coconut cake, shown on our cover, is delicious, too. Another tradition embraced by many Southern families is that of gathering several generations for Sunday dinner. Having lunch together at Grandmother’s house after church never seems to go out of style, especially on Easter. This issue features a scrumptious, yet easy-to-prepare, menu that will be perfect…

1 min

Taste of the South|Spring 2006

R eception Tidbits

Cheese Straws Recipe development by Beth McIntosh Yield: approximately 1 gallon Preparation: 25 minutes Bake: 10 to 15 minutes 1/2 cup butter, softened 1/2 cup margarine, softened 2 cups self-rising flour 1/2 teaspoon salt 1 teaspoon cayenne pepper 15 ounces extra-sharp cheddar cheese, shredded •Preheat oven to 350°. • In a large bowl, combine butter, margarine, flour, salt, and cayenne pepper; stir. Gradually add cheese, stirring well. • Place cheese mixture in a hand-crank cookie press fitted with the star plate. Press out long strips onto parchment-lined cookie sheets. • Bake for 10 to 15 minutes, or until firm. Cool completely on wire racks. Store at room temperature in airtight containers. Add a little sugar and spice to your party menu with the sweet delight of Frosted Pecans and the…

6 min

Taste of the South|Spring 2006

Mt. Olive Pickle Company: Pickle Folks Making Pickles

When you find yourself in a pickle, make pickle relish. That’s the advice the people of Mount Olive, North Carolina, heeded when the farming community produced a bumper crop of cucumbers in the mid-1920s. Two local men came up with a plan to brine the cucumbers and sell them to pickling companies. But when no buyers materialized, local business people joined together to raise $15,875 to start their own pickle-processing plant. They called their new enterprise the Mt. Olive Pickle Company. From these humble beginnings, Mt. Olive Pickles has grown to become the number-two brand of non-refrigerated pickles in the United States and the best-selling brand of pickles in the Southeast. This year, as the company prepares to celebrate its 80th anniversary, its success can be summed up in a…

9 min

Taste of the South|Spring 2006

how-to: preserving fresh herbs

Step 1: First, wash the herbs and pat them dry between layers of paper-towel sheets. Then mince or coarsely chop the herbs, whichever you prefer. One cup of herb leaves will make approximately 1/4 cup, or 4 tablespoons, of chopped herbs. Step 2: Measure 1-tablespoon portions of chopped herbs (the amount called for in most recipes) into the sections of an ice tray. A mini-muffin pan also works well. Step 3: Add just enough water to cover the chopped herbs (approximately 1 to 2 teaspoons), and freeze until solid. Once the herb cubes are frozen, pop them out and store them in a plastic bag in the freezer. (For future reference, be sure to label the bag with the name of the herb.) Add a cube to soups, sauces, or…

1 min

Taste of the South|Spring 2006

Celebrating Herbs in Richmond

A mid the spring sunshine and warming temperatures, a celebration of one of the most versatile cooking elements, herbs, takes place every year in Richmond, Virginia. Herbs Galore & More at Maymont, which draws nearly 5,000 visitors, is scheduled annually for the last Saturday in April in the herb garden of the magnificent estate Completed by Sallie May and James Henry Dooley in 1893, Maymont is a unique blend of the Romanesque and Queen Anne architectural styles. The 12,000 squarefoot, 33-room Victorian-era residence was filled with exotic treasures from around the globe while the outside yielded luscious gardens, a product of Mrs. Dooley’s passion for horticulture. The Dooleys occupied the mansion until their deaths in the early 1920s when the house was bequeathed to the City of Richmond and opened…

2 min

Taste of the South|Spring 2006

asparagus

If you lie down on the ground, you can watch asparagus grow. Or so they say. While we don’t doubt that, when the temperature reaches the 90s, this tender green vegetable can grow seven to ten inches in 24 hours. Its superhero qualities extend more to its nutritional value. In short, asparagus is good for you. Asparagus is a very nutrient-dense food. It’s high in folic acid, which helps to prevent birth defects. And it’s a good source of protein; potassium; fiber; vitamins B6, A, and C; and thiamin. Asparagus contains no fat or cholesterol, and it’s low in sodium. It’s one of the best sources of glutathione, a potent antioxidant that helps fight cancer. It’s also high in rutin, which helps strengthens blood vessels. All of these qualities mattered…

7 min

Taste of the South|Spring 2006

Spring cuisine

creamy strawberry salad pink lemonade spritzer chicken with rosemary-garlic butter broccoli casserole cheesy smashed new potatoes peas and carrots with brown butter quick dinner rolls ambrosia cake with orange cream-cheese frosting Creamy Strawberry Salad Yield: 8 to 10 servings Preparation: 10 minutes Chill: 4 hours or overnight 1 (6-ounce) package strawberry-flavored gelatin 2 cups boiling water 1 1/2 cups cold water 1 (16-ounce) container sour cream 1 (10-ounce) package frozen sliced strawberries, thawed 2 (8-ounce) containers strawberry yogurt 1 (16-ounce) container frozen nondairy whipped topping, thawed Garnish: sliced almonds, fresh strawberries, and lettuce leaves • In a medium mixing bowl, mix together gelatin and hot water, stirring until completely dissolved. Add cold water. Whisk in sour cream until smooth. Stir in strawberries and pour into a 9-x-13-inch pan. Chill for…

5 min

Taste of the South|Spring 2006

Tiny Vittles

Come and listen to a story about a California chef. Cooking was his passion—always kept the hungry fed. His kin in Californy said “the South’s where you ought to be,” So he loaded up a truck and he moved his family, To the hills that is, Chapel Hill. Okay, well, technically speaking, Brian Stapleton was serving as executive chef at the Ritz-Carlton in Palm Beach, Florida, when he was tapped to take over Carolina Inn’s Crossroads Restaurant. And while Brian is not Southern born (he was raised in the Lake Tahoe region of California), he is Southern bred. Brian credits his parents, both natives of Tennessee, with teaching him an abiding appreciation for Southern cuisine. “I grew up on a small farm, we raised our own cattle and pigs for…

10 min

Taste of the South|Spring 2006

Potato Salad

Every Southern cook has a favorite potato-salad bowl, according to Taste of the South publisher and editor-in-chief Phyllis Hoffman, reserved for making this savory side dish. The bowl might be vintage Jade-ite®, the cool green pattern that was popular in the 1950s. Or it could be practical Pyrex®, or modern Tupperware®. Most assuredly, it’s deep and substantial and large enough to mix up a hearty batch of potato salad for a church supper or just to have on hand for a late-night snack. The most significant thing, Phyllis says, is that it’s almost always in use—for potato salad has been a Southern favorite for more than a century. We owe our love of potato salad to our European ancestors, who embraced the potato when Spanish explorers brought it from the…

4 min

Taste of the South|Spring 2006

Dried Herbs

When fresh herbs are not available, dried herbs are a convenient way to add flavor to your favorite recipes. Here are some tips to keep in mind when using dried herbs: For the freshest flavor, buy only what you think you will use within the next six months. This is one instance where you should pass up any discount you would receive for buying in bulk. You may pay a little more per ounce, but you’ll be rewarded with more flavor. Store dried herbs in airtight containers, away from the enemies of freshness: heat, moisture, and direct sunlight. All three can hasten the loss of flavor and aroma in dried herbs. Avoid storing your herbs over the stove, dishwasher, or kitchen sink or near a window. For the same reason,…

1 min

Taste of the South|Spring 2006

hey y’all!

Well, can y’all believe that it’s spring already? Michael and I just got back from a wonderful cruise. We took the whole family—even Aunt Peggy set sail with us. What a blast we had! Jamie and Bobby had the time of their lives. The girls got really great tans lying by the pool, and I caught up on some much needed rest. Spring to me is always a rebirth. I love sitting on the porch watching all the trees, shrubs, and flowers pop back to life. The tulips and daffodils are in full bloom, and bees are busy at work. Now back at home and well rested, I have tons of energy. I have been busy springcleaning the house, getting rid of all the winter gloom that has accumulated. Once…

2 min

Taste of the South|Spring 2006

cool cookin’ gadgets

The Pampered Chef Prep Bowl Set [1]Have you ever wondered about those little glass bowls that the chefs use on television? Now you can be as organized as those culinary stars with The Pampered Chef’s Prep Bowl Set. This set of six tempered glass bowls can be used not only to facilitate food preparation, but for a variety of other reasons, including melting butter or chocolate in the microwave and baking custard in the oven Measuring 1 cup to the rim, the bowls are not only microwave- and oven-safe, but freezer- and dishwasher-safe, as well. In addition, they come with snap-on lids that allow you to measure ingredients in advance and store for future use. They are also perfect for storing separated eggs, as well as single-serving leftovers. For more…

4 min

Taste of the South|Spring 2006

where to find it

Cover “Blue Willow” round platter and dessert plates by Churchill. Spring Cuisine Pages 12–19: Flower arrangement by Dorothy McDaniels Flower Market. “Asquith” dinnerware pattern by Minton China. Tablecloth from Linens ’n Things. Glass pitcher from Tuesday Morning. “Masterpiece Gold” platter and serving bowl by Gorham. Antique covered vegetable bowl by Limoges. Location courtesy of Beth and Edmund Seibels. The Blue Willow Inn Restaurant: A Dream Come True Pages 20–28: The Blue Willow Inn Bible of Southern Cooking by Louis and Billie Van Dyke is available from the Blue Willow Inn Gift Shop by calling (800)552-8813 or online at www.rutledgehillpress.com. Reception Tidbits Pages 30–36: Oval glass tray by Mikasa®. Location courtesy of Marjorie Kay Nix. Good Morning, Mom & Dad! Pages 47–49: Tray, flatware, plates, linens, coffee cup, and saucer from Pottery…

2 min

Taste of the South|Spring 2006

The Blue Willow Inn Restaurant: A Dream Come True

Billie Van Dyke had a dream. That dream was born the day she first laid eyes on the old Upshaw mansion in the tiny town of Social Circle, Georgia. She dreamed of owning this historic building, which had fallen into disrepair, and restoring it to house a restaurant. Billie’s dream finally began to come to fruition in 1990 when, through a series of seemingly providential events, she and her husband, Louis, were able to purchase the mansion. After a lot of hard work, the Blue Willow Inn Restaurant (named for the blueand- white dishes the Van Dykes began collecting as newlyweds) opened to the public on Thanksgiving Day 1991. Although the oven did not work properly and the Blue Willow pattern dishes they had ordered did not arrive in time…

11 min

Taste of the South|Spring 2006

Good Morning, Mom & Dad!

Apple-Pie French Toast Yield: 6 servings Preparation: 20 minutes Chill: 30 minutes Cook: 25 minutes 4 ounces cream cheese, softened 2 tablespoons apple jelly 1/2 teaspoon ground cinnamon 12 slices Texas toast bread 1/2 medium Granny Smith apple, peeled, cored, and thinly sliced 8 eggs 1 cup milk • In a small bowl, combine cream cheese, jelly, and cinnamon. Spread 1 side of each bread slice evenly with cream-cheese mixture. Top 6 bread slices with a single layer of apple slices. Top with remaining bread slices, cream-cheese sides together, to create 6 apple “sandwiches.” • Lightly grease a 13-x-9-x-2-inch baking dish. Fit sandwiches into dish in a single layer; set aside. • In a small bowl, whisk together eggs and milk. Pour over sandwiches. Cover and chill for at least…

3 min

Taste of the South|Spring 2006

At The Tasteful Garden, It’s All About the Flavor

Chulafinnee, Alabama, is a long way from Los Angeles. For Cindy and George Martin of The Tasteful Garden, who moved their online nursery from L.A. to this small Alabama crossroads five years ago, that distance is measured not just in miles, but in the pace of life. “When you come here, your whole body slows down,” Cindy Martin points out. “You take time to say ‘hello’ to your neighbors, and you connect more with the people around you.” The husband-and-wife team founded The Tasteful Garden ten years ago when they were living in the suburbs of Los Angeles. Cindy, the manager of a print shop, wanted to go back to school to study horticulture; she also wanted to have more time to spend with her 12-year-old son, Paul. One day…

5 min

Taste of the South|Spring 2006

Cooking with Herbs

Taste of the South Basil Pesto Recipe development by Betty Terry Yield: 3/4 cup Preparation: 10 minutes 2 cups fresh basil leaves, packed 1/2 cup fresh parsley leaves, packed 1/3 cup toasted pecans 3 cloves fresh garlic 1/4 cup freshly grated Parmesan cheese 2 tablespoons freshly grated Romano cheese 1/2 teaspoon kosher salt 1/3 cup extra-virgin olive oil, plus extra olive oil • Wash and dry herbs. In the work bowl of a food processor, combine herbs, pecans, garlic, cheeses, and salt; process to make a paste. With machine running, add oil in a slow, steady stream; process until smooth. • Use immediately; or transfer to a small bowl with an airtight lid, cover with 1/2 inch additional olive oil, and store in refrigerator for up to 1 week. Pesto…

7 min

Taste of the South|Spring 2006

Say it ain’t so, Joe

April 15 is a much-anticipated day in Bowling Green, Kentucky, each spring. It’s not the end of tax season that’s the cause of all the excitement. It’s the beginning of asparagus season. For the next six weeks, as local fans of these tender green spears know, Joe O’Daniel will be bringing his fresh asparagus to market. The reputation of Joe’s asparagus is well deserved, according to Brian Jennings, executive chef of 440 Main Restaurant, one of two Bowling Green restaurants that Joe O’Daniel supplies each season. “It’s the sweetest, crispiest, best-tasting asparagus we can get,” he says. “We feature it on our menu as ‘O’Daniel’s Asparagus.’ ” Robert Stupar, co-owner of the Brickyard Café, agrees. “We can’t wait for the O’Daniels’ asparagus to come in every spring,” he says. “It’s…

4 min

Taste of the South|Spring 2006

family favorites

The other reason, according to this Dallas, Georgia, resident, stems from a lifetime of inspiration from her mother. Sharon began cooking and experimenting when she was a young child, and her love of cooking has grown ever since. She began developing her own recipes about 10 years ago, finding inspiration in whatever foods and tastes she liked. Her Spinach Artichoke Dip was just such an endeavor. After trying numerous recipes, Sharon decided simply to blend her favorite flavors. Using purchased French onion dip instead of the usual sour cream added a bit of depth and pizzazz to the dish—the result, a hot dip devoured by friends and family (and even Taste of the South staffers). A passion for creating recipes and cooking is something Sharon has passed on to her…

3 min