Alabama is up first with a leek and potato soup, grilled chicken with tomato & basil sauce, rack of lamb, veal scallopini, chocolate bread pudding, turtle soup and an almond/peach macaroon pie. Georgia is next and offers grilled quail with collards, a maple pecan tart, veal meatloaf with wild mushrooms, soft shell crab with lobster slaw, pan seared salmon, an amazing chocolate pecan souffle cake, seafood risotto, okra gumbo, peach soups and cranberry raisin scones.
Louisiana, of course, has the most restaurants/inns featured in the book and a few of the many selections include oysters Bienville, Creole crab cakes, lobster medallions, pecan breaded pork chops, corn & shrimp soup, bread pudding with rum sauce (I think this may the recipe I have been searching for!!), gumbo, smoked duckling soup, Dutch apple cake, cherry muffins and oyster 6 shots. Mississippi follows and introduces a marinated pork tenderloin, stir-fried collards with creamy sweet potatoes, pan-fried soft shell crab, sweet potato pone and quail with plum sauce.
The food offerings from North Carolina are comprised of mussels in Chardonnay, duck confit, morel mushroom bleu cheese gratin, wild mushroom hash, beet soup, banana & pineapple cake, and roast duck breast, while South Carolina delves into crab cakes, she-crab soup, pan-fried chicken livers and an apple raisin coffee cake.
Lastly, the Tennessee dishes consist of a mushroom couscous strudel, banana walnut fritters, fried green tomatoes, fabulous fudge cake and roasted trout with panchetta.
Butt'ry Shelf Cookbook, published in 1968. Recipes for special occasions featuring beautiful artwork by Tasha Tudor (the real reason I bought this book!). A butt'ry shelf is a New England term for a small room next the kitchen filled with shelves that contain crockery, dishes and provisions, more commonly referred to as a pantry by the rest of the country. Also contained within the room is the Butt'ry book - a selection of receipts and books handed down through generations. The author uses her personal book with recipes that date back to her great grandmother.
We begin with a New Year's Day Open House and a few of the dishes included are eggnog, hot spiced cider, rich plum cake and date-nut bread sandwiches, while some of the highlights from Valentine's Day are a banana bread sandwich, sugar cooky hearts and peppermint stick ice cream. Easter Sunday is next and features curried scrambled eggs, hot cross buns, baked ham, corn pudding, perfection salad and lemon sponge cake.
Moving onto May Day Basket, there are sugar cookies, coconut kisses and pecan dreams, and Afternoon Tea Parties boasts hot ginger bread with butter, spiced tea, bread & butter sandwiches, crisp thin brownies and scones. For Wedding Receptions there is champagne punch, watercress rolled sandwiches, checkerboard chicken sandwiches, petit fours and of course, wedding cake.
In the Wedding Anniversary Dinner for Two chapters, lovebirds can nibble on filet Mignon, asparagus with hollandaise sauce and the ever popular Grand Marnier souffle, while a Picnic by the River has fried chicken, potato salad, ice cream and brownies. Breakfast Under the Apple Tree is brief with just coddled eggs.
The next occasion is the Fourth of July, featuring blueberry pie and pancakes, punch and poached salmon, and Mountain Cookout trots out steak, baked beans and apple pie with cheese. Turning to Birthdays, there is a roast with Yorkshire pudding and lemon meringue pie, with chicken salad, muffins and Scotch shortbread rounding out recipes in the Thimble Tea and Quilting Bee chapter.
Halloween is fun and filled with taffy, caramel apples, popcorn balls and walnut brittle, while Thanksgiving gets the holidays started with turkey & spiced crab apples, sage dressing, squash souffle, mince pie and champagne cider.
The biggest (food) holiday is last and does not disappoint. Christmas is brimming with both food and decor ~ saffron bread, punch, pate, roast goose, Waldorf salad, Old English plum pudding and baked squash for the main meal of the day, with clove apples and popcorn/cranberry ropes offered up in the section on tree decorating. Lastly, Christmas Baking suggestions introduce Brandy cakes, pfeffernusse, spritz, orange-almond ice box cookies, honey drops, divinity, marzipan and fruit cake.
Tasha Tudor illustrations:
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