Appetizers and Passed Plates start us off with rum tum tiddy (tomato soup, cheddar & pecan bars), bacon crackers, pickled eggs & sausages, crawfish bread, oyster casino, burgundy duck, rabbit terrine and venison meatballs, while Salads, Soups and Dressing consist of pimento cheese soup, dumpling soup, chicory salad with coffee molasses vinaigrette, dandelion cracklings, hominy salad, peanut slaw, a plum salad, alligator pears (avocados) & bacon and just one dressing - feta.
A few of the options in Vegetables and Grains include creamed onions, sugarcane sweet potatoes, skillet fried corn, bamboo shoots with black bean sauce, pigeon peas & rice, sweet & sour salsify and squash blossoms (dipped in a tempura like batter & fried), with Entrees and Main Dishes contributing chilies rellenos, stuffed mirliton, pan fried trout, quail with shallot gravy, peanut chicken, blackberry lamb chops, jalapeno rolled venison and grilled frog legs.
Desserts close out the book with a satsuma tart, cantaloupe mousse, poppy seed cakes, carnival funnel cakes, a chocolate honey cake, plum cheesecake bars, strawberry crepes, rice pudding with lemon sauce, figgy pudding and floating islands.
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, published in 2008. Over 150 recipes featuring Southern food with a contemporary flair - the author is the also the Executive Chef at the Viking cooking school in Greenwood, Mississippi.
To start us off are drinks and appetizers in Mailbox Happy Hour and Pick Up Party Food with juleps, bloody Marys, cantaloupe daiquiris, milk punch, sweet tea (of course!), cherry vanilla cream soda, buttermilk bacon pralines, cheese straws, smoke tomato canapes, delta hot tamales, prawn toast, catfish ceviche and New Orleans BBQ shrimp (I make this at least once a week!), followed by Luncheons, Salads and Dressings which consist of West Indies salad (made with crab), chicken salad, lunch counter egg salad sandwiches, ambrosia, lady pea salad, tabbouleh, 3 day slaw, comeback sauce and cottonseed oil & vinegar dressing.
Gumbos, Soups, Dumplings and a Bisque offers gumbo (z herbs, duck & sausage, seafood or chicken & okra), crawfish rice & corn bisque, red beans & rice, turtle soup and sweet potato dumplings with Dishes from the Backyard and Kitchen doling out fried chicken, smoked turkey, mahogany glazed game birds, Chinese grocery pork roast (char siu), Barq's root beer glazed ham, blue cheese porterhouse, chicken fried steak, cabbage rolls, muscadine lamb chops, salmon croquettes and pecan smoked catfish.
Vegetables are on the menu in Field Peas, Greens, Sides and the Like, which are comprised of field peas with snaps, molasses baked beans, corn & red pepper pudding, baked sweet onions, sunflower squash, pecan rice, cheese grits and inside out sweet potatoes. Hot from the Oven features biscuits, cornbread, overnight dinner rolls, cornbread sticks, pain perdu and Biloxi banana bread.
We arrive at The Sweetest Things, which is filled with many luscious desserts ~ lemon icebox pie (another favorite of mine), peach fried pies, dewberry dumplings, ginger molasses cookies, dark secrets (fudge squares), polka dot shortbread, brown sugar angel food cake, the devil's own cake (AKA red velvet), divinity, Southern Comfort caramel cake, orange sherbet and Ponchatoula strawberry shortcakes (named after my dad's hometown and one town over from where I attended college).
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