The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks

Sample recipes from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks

Cranberries with Orange Zest and Port

This unusual method for cooking cranberries produces a not-too-sweet sauce with chunky whole berries. The flavorings are very English and...

(1 Votes)

Puree of Pumpkin Soup

When I was a child, the big orange pumpkins sold around Hartford were just for carving jack-o’-lanterns at Halloween. I knew pumpkin was ...

(1 Votes)

Chicken Stock

A good stock is meant to support—not overwhelm—the flavor of a soup’s primary ingredient, especially a delicate one like English peas or ...

(1 Votes)

Braised Beef Short Ribs

Miss Lewis was quoted once as saying, “I figured out a long time ago that beef has no flavor.” And while it’s true that she rarely cooks ...

(1 Votes)

An Assembly of Southern Greens Cooked in Pork Stock

This Southern mixed greens recipe is the perfect addition to any authentic Southern food spread. It only takes a few ingredients to make this Southern Greens Cooked in Pork Stock recipe, and the best part is that you can use any combination of greens you like. The homemade pork stock is what gives the greens their spectacular smoked flavor. The simple pork broth can be made in advance by simmering a cured, smoked pork shoulder in water. This smoked pork stock offers a flavorful alternative to the traditional mixed greens with ham hocks.

(1 Votes)

Smoked Pork Stock

The authentic flavor of cured smoked pork is essential to Southern cooking. This rich stock is one of the best ways to bring that rich fl...

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Sweet Potato Casserole

This is a real Deep South sweet-potato dish. To Yankees it may seem more like a dessert, but the sweetness is a good foil to a salty ham or a pork roast, and the dish is traditional at the holiday table. It is also always welcome at a covered-dish supper. You can, of course, cut the ingredients in half and bake in a 9-by-9-inch pan if you want a smaller amount. There are many versions, but I prefer this one, with a pecan topping (you could use almonds or black walnuts instead). The potatoes are baked first, then peeled and blended with eggs and milk until they are smooth and pourable, then baked again with the topping if you are using very starchy sweet potatoes, you may have to add more milk.

(1 Votes)

Butter Beans in Cream with Country Ham and Chives

In the South, butter beans are a popular variety of fresh shelled bean— sort of like fresh limas, but in my opinion better! If you can’t ...

(1 Votes)

Hush Puppies

Hush puppies, an essential component of fried-fish plates, are made from a cornmeal batter similar to the fritters, including eggs and ba...

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Homemade Baking Powder

Distressed by the chemical additives and aftertaste of commercial “double-acting” powders, Miss Lewis years ago started making her own ba...

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Three-Layer Carrot Cake

If you are someone who loves their carrot cake, here is a great recipe for one that is easy and delicious. This recipe is exceptional with its ease and excellence. This particular cake comes out extra moist due to the use of peanut oil as the shortening. This is a secret of the Deep South, where they love to use peanut oil instead of shortening. Additionally, this recipe includes large amounts of pecans and some cocoa, which both aid in making the cake more flavorful with a broader texture to it. The frosting tops off this dessert. Don't worry if you feel there is too much frosting. It usually all gets used.

(1 Votes)
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