Southern Cooking at It's Best ~ Lewis, Peacock & Lang : Gift of Southern Cooking & Southern Entertaining

The Gift of Southern Cooking, published in 2003. Recipes from two of the South's best loved chefs - Edna Lewis provides Virginia style country cooking while Scott Peacock blends dishes from his home state of Alabama with flavors of the Caribbean, Africa and Native American cultures. 

We begin with Welcome to the Southern Table (relishes, condiments and drinks) which offers pimento cheese, candied bacon, preserves (green tomato, strawberry or raspberry), chow chow, eggnog, lemonade and watermelon punch (with rum!), while A Demitasse of Soup consists
of stocks (chicken or smoked pork), oyster stew, minted pea soup, she crab soup, silken turnip or chestnut soup.

Sweet and Sharp (salads & dressings) includes a boiled dressing, mayonnaise, tomato aspic, chicken or potato salads, BLT salad, shrimp & artichoke salad, asparagus with cucumber dressing and a red onion, cucumber & tomato salad. Moving onto Centerpiece Dishes (Entrees), a few of the recipes presented are grilled bacon wrapped trout with green onion sauce, crab cakes, Greek style whole roasted snapper, a fish fry and sauteed frog legs, with chicken & rice, country captain, Southern pan fried chicken, roast duckling stuffed with oysters & rice, and broiled squab rounding out the poultry options. The last dishes in the chapter revolve around meat ~ ham with Madeira, pork shoulder with wild mushrooms, pork loin with muscadine grapes & port, slow cooked oxtails, pig's feet in tomato sauce and lamb shanks with green tomatoes.

Spicy Collards and Sweet Potatoes (vegetables and sides) delves into skillet asparagus or scallions, roasted beets in ginger syrup, garlic green beans, roasted okra, scalloped tomatoes, fried eggplant, mashed turnips, spicy collards in spicy tomato onion sauce, cardamon scented whipped sweet potatoes, creamy grits and rice (plain, yellow or coconut).  The offerings in Come Evening It's Suppertime encompasses okra pancakes, cornmeal souffle, baked eggplant with peanuts, salmon croquettes, catfish stew, chantarelles on toast plus hash (turkey with chestnuts, squab, quail or chicken).

The breads in Praise the Lord and Pass the Biscuits are comprised of yeast rolls (from a potato starter), Sally Lunn, cornbread (sour milk, in a veggie bake, skillet or deep fried), corn fritters, pop overs, griddle cakes, pancakes, cheese straws and of course buttermilk biscuits.  We begin the dessert sections with It Doesn't Have to Be Fancy (pies, cobblers & puddings) which introduces blackberry cobbler (one with nutmeg brandy sauce), pies (bourbon pecan, egg custard, lemon chess), tender cakes with guava syrup & cream and coffee jelly.

Cakewalk Winners ramps it up with orange marmalade layer cake, chocolate cake, three layer carrot cake, fresh apple cake with caramel sauce and cookies consisting of cat's tongues, chocolate macaroons and spritz, peanut brittle and spiced pecans close out the chapter. Perfectly Ripe and Sweet (ice cream, ices) incorporates ice milk, ice cream (vanilla, strawberry or peach), ices (tangerine or watermelon), a few chocolate sauce options, chestnuts in heavy syrup, a mixed berry shortcake and a warm apple crisp.


Southern Entertaining for a New Generation, published in 2004.  The first 26 pages offer hints and tips on entertaining touching on party flows, number of guests to invite, seating, centerpieces, party favors and wine basics. Each chapter is arranged by time of day and contains four party theme menus with recipes, serving & wine suggestions, grocery lists and preparation time lines.

Our first chapter covers Morning with the the first menu, Brunch for a Bunch featuring basic biscuits, shrimp & creamy grits and mimosas, followed by Down Home Breakfast offering sweet balsamic bacon and waffles with a toasted pecan cinnamon honey. Fruit Fantasy consists of smoothies, muffins (blueberry or banana white chocolate) and flavored butters (raspberry or peach) while Sweet Sweet Breakfast includes Bourbon walnut coffee cake and white wine poached pears.

The Noon chapter begins with High Noon and herb crusted racks of lamb and a yummy red velvet cake, with A Crowd for Sunday Dinner introducing  mac & cheese, squash casserole and fried chicken. For Soups, Salads and Sandwiches we are treated to a Cobb salad, chicken salad sandwiches and sugar cookies, while Fresh Southerner's Luncheon is comprised of fried green tomatoes with goat cheese and tomatoes, crab cakes and a very berry tart.

Moving onto Mid Afternoon, Afternoon Tea offers cucumber sandwiches, egg salad lettuce wraps and key lime tartlets, with Tailgating at Home delivering bacon deviled eggs, pumpkin squares and boiled peanuts. Cocktails on the Porch is filled with mojitos, margaritas, Bellini and peanut brittle, while Picnic at Dusk features cheese tortellini and sun dried tomato salad, spinach salad with toasted pecans and black & white chocolate mint brownies.

The last chapter focuses on Evenings, beginning with a Seafood Supper Club and pecan smoked trout spread, catfish sandwiches and pineapple & orange ambrosia, with Hor's de Ouevres for All pitching pickled shrimp, cheese straws and beef tenderloin. Gather for Grilling includes rosemary mustard pork tenderloin and citrus delight ice cream, and the last menu ~ Dessert Party features a 1-2-3-4 cake with a caramel icing, chocolate fondue and meringue kisses.