Since 1990, Columbia Metropolitan Magazine has brought an array of culinary creations to the Midlands through photography and recipes that showcase the mouth-watering allure of Southern cuisine. In celebrating these 25 years of tantalizing food selections, our staff compiled the top 25 recipes featured throughout the publishing history of Columbia Metropolitan. Ranging from breakfast items to entrées and desserts, this list provides an assortment of favorites. Your palate will savor a variety of tasty flavors after trying these enticing recipes!
1. Swirled Honey Coffee Cake
2. Sausage Cheese Biscuits
3. Breakfast Quail
4. Stuffed French Toast & Maple-Cinnamon Blueberry Syrup
5. Pimento Cheese Cornbread
6. Sweet Potato Tea Loaf with Ginger*
7. Divine Duck Spread
8. Capital City Club’s Low Country Crab Bisque*
9. Mini Tomato Pies*
10. Artichoke, Brie and Crab Dip*
11. Basil Sautéed Shrimp Over Lemon-Spinach Risotto with Red Pepper Vinaigrette
12. Smoked Trout with Red Wine Poached Pear, Fennel and Walnut Salad
13. Moroccan Lamb Tagine
14. Sweet Potato Encrusted Chicken
15. Hampton Street Vineyard’s Jumbo Lump Crab Cakes with a Ginger Mandarin Orange Brandy Glaze*
16. MoMo’s Bistro’s Pulled Pork with Chipotle Blueberry Barbecue Sauce*
17. Oysters Rockefeller*
18. White Chocolate Ginger Cheesecake
19. Grandmother Johnson’s Pound Cake
20. Sweet Potato Crème Brulée
21. Chocolate Kahlúa® Cake
22. Mocha Pecan Brownie Pudding with Caramel Sauce
23. Lemon Coconut Squares*
24. Toffee Mocha Cookies*
25. Mrs. John Lathan Gettys’ Syllabub
Flashing Back
Columbia Metropolitan Magazine’s top 25 recipes
Compiled by Helen Clay
Since 1990, Columbia Metropolitan Magazine has brought an array of culinary creations to the Midlands through photography and recipes that showcase the mouth-watering allure of southern cuisine. In celebrating these 25 years of tantalizing food selections, our staff compiled the top 25 recipes featured throughout the publishing history of Columbia Metropolitan. Ranging from breakfast items to entrée selections to dessert choices, this list provides an assortment of favorites. Your palate will savor a variety of tasty flavors after trying these enticing recipes!
1. Swirled Honey Coffee Cake
2. Sausage Cheese Biscuits
3. Breakfast Quail
4. Stuffed French Toast & Maple-Cinnamon Blueberry Syrup
5. Pimento Cheese Cornbread
6. Sweet Potato Tea Loaf with Ginger
7. Divine Duck Spread
8. Capital City Club’s Low Country Crab Bisque
9. Mini Tomato Pies
10. Artichoke, Brie and Crab Dip
11. Basil Sautéed Shrimp Over Lemon-Spinach Risotto with Red Pepper Vinaigrette
12. Smoked Trout with Red Wine Poached Pear, Fennel and Walnut Salad
13. Moroccan Lamb Tagine
14. Sweet Potato Encrusted Chicken
15. Hampton Street Vineyard’s Jumbo Lump Crab Cakes with a Ginger Mandarin Orange Brandy Glaze
16. MoMo’s Bistro’s Pulled Pork with Chipotle Blueberry Barbecue Sauce
17. Oysters Rockefeller
18. Grandmother Johnson’s Pound Cake
19. White Chocolate Ginger Cheesecake
20. Sweet Potato Crème Brulée
21. Chocolate Kahlua Cake
22. Mocha Pecan Brownie Pudding with Caramel Sauce
23. Lemon Coconut Squares
24. Toffee Mocha Cookies
25. Mrs. John Lathan Gettys’ Syllabub
Breakfast Food
Swirled Honey Coffee Cake
Holiday 1993/94
Coffee Cake
4 1/2 to 5 cups flour
2 packages of dry yeast
1/2 cup sugar
1 tablespoon salt
1 cup milk
1/2 cup butter or margarine
2 eggs
Heat milk and butter until butter melts (95 degrees). Add liquid to sugar, salt and yeast in a large mixing bowl. Let yeast proof for 5 minutes. Beat in eggs at low speed for 30 seconds, scraping sides of bowl. Add in flour to make modestly soft dough. Turn out onto lightly floured surface. Knead dough for 8 minutes or until smooth and elastic. Place in greased bowl, turn once and cover with plastic wrap. Let rise for 1 1/2 to 2 hours, until doubled.
Coffee Cake Filling
1/3 cup packed brown sugar
2/3 cup hone
1 1/4 cups raisins (golden are nice)
2/3 cup pecans, chopped
1 teaspoon cinnamon
Stir together before spreading on dough.
Turn dough onto lightly floured surface. Punch down. Divide dough in half and cover to let rise for 10 minutes. Roll half of the dough at a time into 12-by-16-inch rectangle. Spread half of the filling mixture over the rectangle to within a half inch of the edge. Starting from the long side, roll dough in jelly roll fashion. Pinch edges to seal. Cut into 1-inch slices and arrange two staggered layers of pinwheels, cut side down, into greased 10-inch tube pan. Repeat with remaining dough and filling. Cover and allow to rise 45 to 60 minutes, or until doubled in size. Bake in 350-degree oven for 40 to 50 minutes. Let stand in pan 10 minutes, then loosen and turn out to cool. Wrap in foil, label and freeze. To serve, thaw wrapped coffee cake for 3 to 3 1/2 hours. Heat in a 325-degree oven for 20 minutes. Drizzle with icing: 1 cup sifted confectioner’s sugar with a dash of salt. Add milk for drizzling consistency.
Sausage Cheese Biscuits
Spring 1997
2 1/4 cups Bisquick® Original Baking Mix
3/4 teaspoon baking soda
2/3 buttermilk
1 pound lean sage sausage, cooked and drained (use either mild or hot)
1 cup, (about 4 ounces) of grated extra sharp cheddar cheese more or less
1 teaspoon ground sage
1/2 teaspoon ground thyme
Before you add the milk to the mixture, take the sausage and cheese, sage and thyme and toss with the Bisquick® to mix it well together. Then add milk and mix. Drop on ungreased baking sheet and bake for 10 minutes at 450 degrees. Do not make them too big. This should make about 12 to 15 biscuits. For a special treat at dinner omit the sausage, melt butter, add garlic powder and brush tops with mixture when cooked.
Breakfast Quail
November/December 2002
Quail, butterflied, 2 per person
Sausage
Chicken broth
Raspberry jelly (optional)
Self-rising flour or cornstarch
Salt and pepper to taste
1 stick butter or oil
Creamy grits (prepare with chicken stock instead of water, and add half-and-half when grits have thickened)
Stuff cavity of quail with sausage (about 1 tablespoon). Lightly salt and pepper the bird, and sauté quail in butter on each side; place in baking pan and set aside. Sauté or fry remaining sausage in same pan as quail. Add 2 tablespoons raspberry jelly. Sprinkle sausage with flour or cornstarch (about 1/4 to 1/2 cup) and add chicken broth for desired thickness of gravy. Pour over quail and cover. Bake in preheated 350-degree oven for 30 minutes. Serve with creamy grits.
Stuffed French Toast & Maple-Cinnamon Blueberry Syrup
April 2011
This delicious pan-fried French toast is a little crispy on the outside, crunchy on the inside, a bit custardy and not too sweet. It is best freshly cooked, but you can save time by soaking the stuffed bread in the egg mixture overnight then cooking it shortly before serving. If you prefer a less-sweet syrup topping, substitute a warm fruit compote:
Combine 2 1/2 pints of mixed berries, 3 tablespoons tangy orange juice, zest of 1 orange, 1/4 cup brown sugar and a pat of butter. Simmer on low heat for 8 to 10 minutes until berries release their juices.
Stuffed French Toast
1 (8-ounce) package cream cheese, softened
1/4 cup confectioners’ sugar, or to taste
1/2 cup lightly toasted slivered almonds, coarsely chopped
Grated zest of 1 lemon
1 teaspoon pure almond extract
1/4 teaspoon grated nutmeg
1 loaf of challah or other egg bread, cut in 12 to 14 slices, 3/4-inch thick
Unsalted butter and vegetable oil for frying
Fresh blueberries, for garnish
In a small bowl, stir together cream cheese, sugar, almonds, lemon zest, almond extract and a pinch of salt. Whisk together eggs, half-and-half, vanilla, nutmeg and another pinch of salt; pour into a shallow pan. On half of the bread slices, spread one side with 1 to 2 tablespoons of the cheese mixture. Top with remaining slices of bread. Dip each “sandwich” on both sides in the egg custard for 10 to 15 seconds; place on a baking sheet. In a large frying pan over medium heat or a griddle, heat a small amount of butter and vegetable oil. Cook French toast in batches, about 2 minutes for each side. Keep warm in a low oven until ready to serve. Large slices can be cut in half; arrange on a platter or serve on individual plates. Dust with powdered sugar; garnish with berries. Serve with warm Maple-Cinnamon Blueberry Syrup. Makes 6 or 7 portions.
Maple-Cinnamon Blueberry Syrup
2 cups quality, pure maple syrup
2 1/2 to 3 cups fresh blueberries or 1 (12-ounce) bag frozen blueberries, preferably organic
1/2 cinnamon stick
1 to 2 tablespoons fresh lemon juice, or to taste
In a medium saucepan, combine syrup, berries and cinnamon; simmer over low heat 5 to 6 minutes or until berries burst. Stir in lemon juice. Discard cinnamon stick. Serve warm. Refrigerate leftover syrup; warm to serve.
Bread
Pimento Cheese Cornbread
July/August 2008
1 /2 cups white self-rising cornmeal mix
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
2 or 3 dashes black pepper
2 large eggs
1 1/2 cups whole buttermilk
1/2 cup roasted bell pepper or fresh red bell pepper, chopped
1 or 2 thin green onions, chopped
2 tablespoons melted butter or vegetable oil
1 cup shredded colby & Monterey Jack blend or cheddar cheese, divided
1 tablespoon corn oil (or bacon drippings)
Preheat oven to 375 degrees. In a large bowl, whisk together cornmeal mix, flour, sugar, baking soda and pepper. In another bowl, whisk together eggs, buttermilk, bell pepper, green onion, butter and 1/2 cup cheese. With a large spoon, combine ingredients just to blend; do not over mix. Set aside. Place a 9-inch seasoned cast iron skillet over medium-high heat; add oil. When hot, pour in batter, then use a hot pad to immediately lift pan of sizzling cornbread and put it into the oven. Bake 20 minutes; then scatter remaining cheese on top. Bake 5 minutes more or until a toothpick inserted comes out clean. Serve warm. Makes 8 wedges. Note: In place of a 9- or 10-inch cast iron skillet, substitute a 9-inch greased, heavy-duty cake pan; do not heat on the stovetop.
Sweet Potato Tea Loaf with Ginger
December 2012
The recipe for this moist spicy tea loaf comes from Nathalie Dupree and Cynthia Graubart’s cookbook, Mastering the Art of Southern Cooking. It’s an old family recipe from Susan Fuller Slack, CCP. For best results, bake the sweet potatoes wrapped in aluminum foil until very soft and the natural sugars begin to caramelize. On Christmas morning, serve this flavorful bread with a container of cream cheese spread.
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup cooked, well-mashed, fresh sweet potato
1 cup light brown sugar, packed
1/2 cup orange juice
1/3 cup oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, ground nutmeg and ground cloves
3/4 teaspoon ground ginger
1 rounded teaspoon grated fresh gingerroot, optional
2 tablespoons minced crystallized ginger, optional
About 21 large dark chocolate chips (more if desired)
3 tablespoons pecans or walnuts, chopped
Preheat oven to 350 degrees. Oil a 9-by-5-inch loaf pan. Line with a 15-by-5-inch parchment strip. Oil the paper. Whisk flour, baking powder and baking soda for a full 30 seconds; set aside. Whisk together sweet potato, brown sugar, orange juice, oil, eggs and vanilla. Stir in salt, spices, grated gingerroot and crystallized ginger. Pour dry ingredients on top of the sweet potato mixture; stir together only until thoroughly combined. Pour batter into prepared pan, arrange chocolate chips evenly over the top and sprinkle with nuts. Bake 50 minutes. The bread is done when a toothpick inserted in the center comes out clean. If necessary, bake 5 to 10 minutes more, covering loosely with foil to prevent excess browning. Remove pan from oven and cool 10 minutes on a wire rack. Lift the bread out of the pan, remove the paper and let cool on rack. Properly wrapped, the bread can be stored at room temperature for three days or frozen for longer storage. For the best texture, bring to room temperature before serving.
Appetizers/Cocktail Food
Divine Duck Spread
Fall 1991
1 duck, 5 to 6 pounds
1.75 liter bottle dry white wine
2 jumbo onions, sliced
2 bay leaves
1 clove garlic, peeled and sliced
1 tablespoon leaf thyme
Salt and freshly ground pepper to taste
Quarter duck and brown in pan in the oven for 30 minutes at 400 degrees until duck begins to drip fat. Move duck to pot on stovetop and add all other ingredients, covering duck with white wine. You may need to add more white wine to keep duck covered during the cooking process. Cook for 3 1/2 to 4 hours on low until duck is falling off bones. Remove meat and CAREFULLY remove bones from duck meat. Duck bones are small, so pick through with care. Strain juice and reserve. Discard all bones and skin. Take the onions and combine with meat, then chop finely by hand. Place in a bowl and add some of the reserved juice to make mixture of spreadable consistency (will probably use about two thirds of juice).
Best if made a day ahead. Refrigerate until ready to serve. Serve with rye, pumpernickel or French bread.
Capital City Club’s Low Country Crab Bisque
April 2012
1 cup onion
1/2 cup celery
1/2 cup carrot
2 ounces vegetable oil
1/2 pound butter
1 cup flour
2 quarts crab stock
1 cup heavy cream
2 cups milk
1 cup cream sherry
Jumbo lump crabmeat, Masago caviar and scallion for garnish
Finely chop onion, celery and carrot in food processor. Sweat in large stockpot with vegetable oil until tender. Add butter; let melt, then stir in flour with metal whisk. Simmer for 10 minutes on low heat, stirring regularly. Add crab stock, cream and milk, stirring to remove any lumps. Simmer on low heat until thick enough to coat the back of a spoon. Add cream sherry and cook for 5 more minutes. Garnish and serve.
Mini Tomato Pies
March 2015 – Lillian’s Eatery & Bakery
3 packages of phyllo shells (15 per carton)
1 container of grape tomatoes, quartered
1 cup Duke’s® mayonnaise
1/2 cup sharp cheddar, shredded
1/2 cup jack cheese, shredded
1 tablespoon fresh basil, chopped
3 to 4 green onions, chopped
Salt and pepper, to taste
Preheat oven to 350 degrees. Place quartered tomatoes in a strainer with basil, salt and pepper and let them drain for 15 to 20 minutes. Once drained, place in a small bowl. While the tomatoes are draining, place phyllo shells on a baking sheet and place in the oven for 5 minutes, or until lightly browned but not completely done. In a separate mixing bowl, combine mayo, sharp cheddar cheese, jack cheese and green onion. Fill the partially baked phyllo shells evenly with the seasoned tomatoes then top with a dollop of the mayo/cheese mixture. Bake the shells for 20 minutes, or until bubbly and lightly browned. Garnish with chopped fresh basil if desired.
Artichoke, Brie and Crab Dip
March 2015
1 can artichokes in water, roughly chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup grated parmesan cheese
1/2 cup cubed brie cheese
12 ounces fresh lump crab meat (picked over for shells)
1/2 to 1 tablespoon Worcestershire sauce
Dash of hot sauce
Dash of lemon juice
Preheat oven to 350 degrees. Combine all ingredients in a mixing bowl until incorporated evenly, reserving 1/4 cup parmesan cheese. Spread mixture into a buttered casserole dish and top with remaining cheese. Bake for 20 to 25 minutes until golden and bubbly. Serve with toasted baguette slices, crackers or crudités.
Main Course
Basil Sautéed Shrimp Over Lemon-Spinach Risotto with Red Pepper Vinaigrette
Holiday 1998
Basil Sautéed Shrimp
48 shrimp
1/4 pound butter
2 tablespoons salt
1 tablespoon red pepper flakes
1 tablespoon chopped garlic
1/2 cup sliced basil
1 lemon, cut in half
18 baby carrots
Peel shrimp, but leave tails on. Melt butter in a sauté pan over low heat. Add red pepper flakes, garlic and shrimp and sprinkle with salt. Cook until just done and toss with basil. Divide on plates standing up (tails up) around risotto with three carrots poking out. Drizzle with pepper vinaigrette.
Red Pepper Vinaigrette
1 large red pepper, deseeded and cut into 1-inch chunks
2 shallots, sliced
2 garlic cloves, sliced
1/8 cup red wine vinegar
1/8 cup white wine
2 teaspoons salt
1 teaspoon black pepper
Cook peppers, shallots and garlic in 1 tablespoon of olive oil. Add salt, pepper and liquids and simmer slowly until soft. Let cool until room temperature and puree in blender. With blender running, add oil slowly to emulsify. Drizzle on shrimp.
Lemon-Spinach Risotto
3 cups raw spinach
1/2 yellow onion, diced
1 small carrot, diced
1 stalk celery, diced
3 cloves garlic, chopped
1 tablespoon salt
1 fresh bay leaf or 1/3 dry bay leaf
10 tablespoons whole butter
Zest and juice from 1 lemon
1/2 cup white wine
1 quart chicken stock
Melt 2 tablespoons butter in sauce pan, add spinach and wilt with a pinch of salt. Let cool and then chop fine. Cook onion, carrot, celery, garlic and bay leaf in 4 tablespoons butter until soft. Add rice and stir into butter. Add lemon, wine and salt. Cook on low heat stirring constantly. Add stock in batches — just enough to cover the rice — stirring constantly until the stock is absorbed. Add stock in batches until rice is al dente (all the stock may not be used). Add remaining butter and spinach. Adjust seasoning with salt and pepper and let rest for 3 to 5 minutes. Divide onto six plates.
Smoked Trout with Red Wine Poached Pear, Fennel and Walnut Salad
Holiday 1998
2 Bartlett pears (ripe but firm)
1 pound smoked trout
1 fennel bulb
6 cups mesclun mix
2 1/2 cups red wine
2 1/2 cups port wine
2 garlic cloves
5 black peppercorns
1/2 teaspoon anise seed
1 fresh bay leaf or 1/3 dry bay leaf
3/4 cup red wine vinegar
1/4 cup walnut oil
1/4 cup toasted walnuts
Bring wines, bay and spices to a boil. Peel pears, cut in 1/2 lengthwise and remove cores. Add pears to simmering wine and proceed to cook gently. Cook pears until tender but firm (better to undercook slightly than to overcook). Let pears cool in poaching liquid and store in liquid for a minimum of two hours (overnight preferred). Remove pears from liquid and add vinegar to poaching liquid and reduce liquid slowly until 1/2 cup. Cool and add oil. Cut fennel in half lengthwise and slice thin across the grain. Cut pears in long 1/8-inch strips. Toss fennel, mesclun, pears and half of the walnuts in a bowl with some of the reduced liquid vinaigrette (reserving 6 teaspoons for garnishing the plate). Season with pepper and salt. Warm trout in 350 degree oven for 2 minutes. Evenly divide the salad on six plates and evenly crumble the trout over the salad (remove from skin and leave in big chunks). Garnish with remaining nuts and vinaigrette. Note: We recommend curing and smoking your own trout or using Duck Trap Smoked Trout. Toast walnuts and let cool, then rub in a towel to remove the bitter skin.
Moroccan Lamb Tagine
September 2006
The luscious combination of lamb and fruit produces a slightly sweet, complex sauce that’s perfect with couscous, rice pilaf or crusty French bread. A heavy, enamel-coated iron casserole with a tight-fitting lid or a slow cooker can be used successfully for this recipe.
2 pounds trimmed lamb cubes, cut from leg or shoulder
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1/4 teaspoon thyme
1 teaspoon fresh gingerroot, minced
1 1/2 tablespoons curry powder
1 medium onion, chopped
2 garlic cloves, minced
4 ounces dried apples, apricot or prunes, chopped
2 cups beef stock
1 teaspoon grated lemon rind
Salt and pepper, to taste
1/2 cup plumped golden raisins in Madeira
1/2 cup shredded coconut
1/2 cup toasted walnuts or pecans, chopped
Cilantro leaves
Prepared chutney with finely chopped fresh mango, orange or figs stirred in
Brown lamb in butter and olive oil. Sprinkle with flour then stir in thyme, ginger and curry. Add onion, garlic and fruit. Cook for about 5 minutes. Pour in stock; stir until thick. Add lemon, salt and pepper. Cover and simmer until tender, about 1 1/2 to 2 hours. The sauce forms thick gravy. If you prefer, the mixture can be put into a crockpot and cooked several hours on high heat. Stir in raisins about 15 minutes before serving. Serve with side dishes of coconut, walnuts, cilantro leaves and chutney.
Sweet Potato Encrusted Chicken
November/December 2007
1 (6-ounce) box Manischewitz® Sweet Potato Pancake Mix
1 teaspoon Manischewitz® Poultry Seasoning
6 boneless, skinless chicken breats
1 1/2 cups Manischewitz® Apricot Preserces
3 tablespoons Manischewitz® Premium Niagara White Grape Juice
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
Manischewitz® Extra Virgin Olive Oil Cooking Spray
Preheat oven to 350 degrees. Prepare a 13-by-9-inch glass baking dish with cooking spray. Combine sweet potato pancake mix and poultry seasoning in shallow dish. Dredge chicken breasts through mixture, turning to coat thoroughly. Place in prepared baking dish. Place in oven and bake 30 to 40 minutes or until internal temperature is 175 degrees. Meanwhile, in a small saucepan, combine apricot preserves, grape juice, garlic and pepper. Cook over low heat until mixture is heated through. To serve, place chicken breasts on serving platter. Drizzle 1/4 cup sauce over breasts and serve remaining sauce on the side for dipping. Serves six.
Hampton Street Vineyard’s Jumbo Lump Crab Cakes with a Ginger Mandarin Orange Brandy Glaze
April 2011
Crab Cakes
1 pound jumbo lump crab meat
6 tablespoons onions, minced and sautéed
3 tablespoons garlic, minced and sautéed
5 tablespoons mayonnaise
3 tablespoons Dijon mustard
Bread crumbs
Gently mix all of the ingredients, being careful not to break down the lumps of crab meat and adding only enough bread crumbs to hold together the cakes. Patty four cakes, gently flour both sides and sauté both sides in clarified butter. Place in a 450-degree oven for 4 to 5 minutes.
Glaze
1 small can mandarin oranges
4 tablespoons brandy
3 tablespoons red onion, minced
3 tablespoons red pepper, minced
3 tablespoons pickled ginger
1 Thai chili, minced
1/2 cup chicken stock
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons cilantro, chopped
Sauté all ingredients in a noncorrosive pan and reduce by half. Add cilantro and thicken with cornstarch. Serve crab cakes drizzled with glaze.
MoMo’s Bistro’s Pulled Pork with Chipotle Blueberry Barbecue Sauce
April 2012
Pulled Pork
1/2 cup brown sugar
1/2 cup salt
1/2 cup chili powder
3 tablespoons celery salt
2 tablespoons ground black pepper
2 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons ground cumin
1 tablespoon cayenne pepper
1 bone-in pork butt
1 quart chicken stock
Mix all spices. Score the fat cap of the pork butt. Rub pork with spice rub and place in a deep roasting pan with chicken stock. Cover tightly with aluminum foil and place in a preheated 350 degree oven for 6 hours. Remove from oven, uncover and allow to cool for 20 minutes. Pull pork from the bone to your desired consistency.
Chipotle Blueberry Sauce
2 whole chipotle peppers
1 quart orange juice
1 (4-ounce) can tomato paste
1 pound frozen or fresh blueberries
1/4 cup cider vinegar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
After you put the pork butt in the oven, begin making barbecue sauce. Combine all ingredients in a saucepot and place on low to medium heat. The sauce will cook and reduce slightly while pork is cooking; by the time pork is cooled enough to pull, the sauce will be perfect. Note: Try a peppery zinfandel that can stand up to the bold flavors.
Oysters Rockefeller
December 2014
Oysters Rockefeller is a favorite Southern appetizer that was originally created at Antoine’s, the famous New Orleans restaurant. While the authentic recipe is made with rich bread crumbs and green herb ingredients served on top of an oyster on the half-shell, this recipe offers an east coast version by using large clam shells, and thus creating an appetizer that is easier to fix and can be enjoyed with one serving per guest. The ingredients listed are for preparing eight appetizers in eight large clam shells.
4 dozen oysters
1 pound butter
1 bunch parsley, chopped
1 bunch green onion tops, chopped
16 slices bacon
Juice of 2 lemons
4 cups bread crumbs
2 (1-pound) bags frozen spinach
Chop onion tops, chop parsley and mix with thawed spinach. Sauté with butter, salt and pepper until tender. Cook bacon and crumble on a separate plate. Line each clam shell with enough oysters to cover the bottom. Squeeze a generous amount of lemon juice over the oysters. Then cover the oysters with a layer of greens, a layer of bacon crumbs and smother with bread crumbs. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Be careful not to over brown the bread crumbs.
Desserts
Grandmother Johnson’s Pound Cake
March/April 1993 – Believed to have originated with a Gettys’ ancestor in England. Courtesy Irene Gettys, Lugoff
1 pound butter
1 pound sugar
10 or 12 eggs
1 pound flour
Vanilla extract
Lemon or almond extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Cream butter until soft. Gradually add sugar and beat thoroughly. Pour in egg yolks that have been beaten until thick and lemon colored. Beat again; then add flour that has been sifted several times with salt and baking powder. Last, fold in egg whites that have been beaten until stiff. Beat again for about 5 minutes. Pour in well-greased tube pan to bake in a slow oven at 325 degrees for 1 1/2 to 2 hours. Should be golden brown.
White Chocolate Ginger Cheesecake
May/June 2002
Crust
1 pound ginger snap cookies, crushed in food processor
1/3 pound unsalted butter
Butter a 10-inch spring-form pan. Wrap two whole sheets of foil around the outside of the pan to prevent water from entering. Gradually mix butter and crumbs together. Mold the inside of the pan bottom and sides with the crumb mixture. Chill in refrigerator until filling is prepared.
Filling
1 1/2 pounds good quality white chocolate, finely chopped
1 1/2 pounds cream cheese, room temperature
3 large eggs
1/2 cup sugar
1 tablespoon vanilla extract
2 teaspoons Godiva White Chocolate liqueur
2 teaspoons ground ginger
In a double boiler, temper the white chocolate until it has fully melted and is lukewarm. In a mixer, combine cream cheese, sugar, vanilla extract, ginger and liqueur. After blended, turn mixer on low and gradually add eggs one at a time. Slowly add tempered white chocolate until fully combined. Transfer filling to prepared crust.
Preheat oven to 300 degrees. Place the spring-form pan in a large roasting pan and fill the roasting pan with water until reaches halfway up the sides of the spring-form pan. Bake about 1 1/2 hours or until cheesecake puffs and edges lightly crack. Transfer cake to rack and cool completely. Remove foil from pan and chill cake overnight. Remove cake from pan and serve with fresh whipped cream and white chocolate shavings.
Sweet Potato Crème Brulée
April 2010
4 cups heav
