Georgia Magazine - December 2017 - 40D

Web exclusive
(Continued from page 40C)

Selected classic cookbooks you
can still purchase
* Sarah Belk, "Around the Southern
Table: Innovative Recipes Celebrating
300 Years of Eating and Drinking," Simon
and Schuster, 1991.
* Mildred L. Covert and Sylvia P.
Gerson, "Kosher Southern-Style Cookbook," Pelican, 1993.
* Damon Lee Fowler, Ed., "Dining at
Monticello: In Good Taste and Abundance," Thomas Jefferson Foundation,
2011.
* Damon Lee Fowler, Ed.,"Mrs. Hill's
Southern Practical Cookery and Receipt
Book," University of South Carolina,
1995; originally "Mrs. Hill's New Cook
Book," 1867; facsimile edition, New York:
Carlton and London: S. Low, Son and Co.,
1872.
* John Egerton, "Southern Food: At
Home, on the Road, in History," originally
published, Knopf, 1987; with Ann Bleidt
Egerton, UNC Press, 1993; reprint paperback, 2002.
* Jessica Greene and Ted Hafer, "The
Grit Restaurant Cookbook," Hill Street
Press, 2001.
* Lafcadio Hearn, "La Cuisine Créole:
A Collection of Culinary Recipes from
Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans
Famous for its Cuisine," originally published 1885; Janaway Publishing, 2012.
* Edna Lewis and Scott Peacock, "The
Gift of Southern Cooking: Recipes and
Revelations from Two Great American
Cooks," Knopf, 2003.
* Ronni Lundy, "Shuck Beans, Stack
Cakes, and Honest Fried Chicken: The
Heart and Soul of Southern Country
Kitchens," Atlantic Monthly Press, 1991.
* Bill Neal, "Biscuits, Spoonbread,
and Sweet Potato Pie: 300 Recipes that
Celebrate the Glories of Southern Baking," Knopf, 1990; paperback, University
of North Carolina Press, 2003.
* Joe Randall and Toni Tipton-Martin,
"A Taste of Heritage: The New African-American Cuisine," Wiley, 1998;
reprinted paperback, Wiley, 2002.
* Hans Rueffert, "Eat Like There's No
Tomorrow," Luna7, 2009.
* Frank Stitt, "Frank Stitt's Southern
Table: Recipes and Gracious Traditions
40D

(Continued from page 40C)

Brandy Milk Punch

Brennan's Restaurant in the New
Orleans French Quarter is a milk
punch mecca. This is their recipe.
Garnish
Freshly grated nutmeg
Cocktail
2 ounces brandy
3 ounces half-and-half*
2 ounces Simple Syrup (recipe follows; in
the book, see page 174)
1/4 ounce vanilla extract
Cubed ice
Rocks glass

Place brandy, half-and-half, Simple Syrup and vanilla in a shaker. Add
ice and shake. Strain into ice-filled
glass and garnish with freshly grated
nutmeg. *If half-and-half is too rich
for you, replace some or all of it with
whole milk. Makes 1 (7-1/4-ounce)
cocktail.
"The Southern Foodways Alliance Guide to Cocktails" gives two
recipes for Simple Syrup, one made
with white sugar and one with turbinado sugar. Here they are combined
for simplicity's sake.

Simple Syrup
1 cup water
1 cup granulated white sugar or 2 cups
turbinado sugar

In a small saucepan set over high
heat, bring the water and sugar to a
boil. Boil for 3 minutes. Remove from
heat and cool to room temperature.
Refrigerate in an airtight container
for up to 1 month. Makes 1-3/4 (if
made with white sugar) to 2 cups (if
made with turbinado sugar).
From "The Southern Foodways
Alliance Guide to Cocktails" by Sara
Camp Milam and Jerry Slater, with
photographs by Andrew Thomas Lee.

Baked Grits and Greens
The love of my life does not like
grits. Well, this just won't do. They're
something I dream about, something
that makes me want to do a cartwheel
when I think of them! Since I believe
in sharing the experience of food with
the ones you love, it is only natural
that when I discovered his dislike of
grits, I instantly went into science
More online at www.georgiamagazine.org

mode. My hypothesis was that he just
hadn't had the right grits, but when
he did he would love them. And thus
began the crazy grit experiments of
2014. I would cook them 20 different
ways, with 20 different flavors, and
he would try them all. This is the recipe that validated my scientific claim.
1 cup (170 g) grits (not instant)
4 cups (960 ml) vegetable stock
Kosher salt and freshly ground black pepper
2 tablespoons refined coconut oil
2 shallots, finely diced
1 (10-ounce/280 g) frozen collards, thawed,
squeezed dry
2 cloves garlic, minced
1/2 cup (120 ml) heavy cream
1 cup (245 g) ricotta cheese
1 cup (115 g) grated aged Gouda cheese,
divided
2 large eggs, beaten

Make the grits ahead of time:
Spray the inside of a slow cooker
with cooking spray. Add the grits,
stock, 1/2 teaspoon salt and 1 teaspoon pepper. Cover and cook on
low until tender, 5 to 6 hours. Now
that the grits are done, you can build
the bake!
Make the Baked Grits and
Greens: Preheat the oven to 350 degrees. Heat the coconut oil in a 10inch cast-iron skillet. Add the shallots
and sauté until tender, about 2 minutes. Add the collards and garlic. Sauté to cook off any excess water, about
2 to 4 minutes. Set aside. In a large
bowl, combine the grits and cream.
Add the collard mixture, ricotta and
half the Gouda. Taste and season
with salt and pepper, if needed. Add
the eggs and pour back into the skillet. Top with the remaining Gouda
and bake until the center is set and
the top is golden brown, about 35
minutes. Serve hot or warm. Serves 6.
From "Southern Girl Meets Vegetarian Boy" by Damaris Phillips, published by Abrams, © 2017.
Short Stack Editions, begun in
2013 with a Kickstarter campaign,
publishes small, single-subject booklets of about 50 pages sans images
that make great stocking stuffers. The
books are written by well-established
culinary authorities, such as Atlantans
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Table of Contents for the Digital Edition of Georgia Magazine - December 2017