Summer 2013 - Traditional Southern American

We'll be meeting at F & L's at 6:30 on Friday, August 16th.  Please find the menu and links to recipes below.  See you there!

Southern Menu:

• Mint juleps (Z&K)
• Grits and shrimp appetizer (F&L)
• Ribs (F&L)
• Cornbread salad  (T&J)
• Corn salad (J&K)
• Ambrosia (C&C)
• Mississippi Mud pie aka Muddy Mississippi Cake (Z&K)

Ribs Inspiration, F&L

Lots of links to sources on cooking ribs.

A dry rub and some notes on how to cook ribs in general: http://smittenkitchen.com/blog/2008/05/mollys-dry-rubbed-ribs/

Oven only recipe: http://smittenkitchen.com/blog/2010/07/sweet-and-smoky-oven-spareribs/

A Cooks Country recipe which is divided between the oven and the grill: http://www.upyourflavor.com/recipe/chicago-style-barbecued-ribs/

A Memphis style (no sauce) recipe from Cook's Illustrated: http://www.keyingredient.com/recipes/473431877/memphis-style-barbecued-spareribs-on-a-charcoal-grill/

Mississippi Mud Pie, K & Z

Mississippi Mud Pie (aka Muddy Mississippi Cake) 

Found on Martha Stewart's website  Recipe authored by Matt Lewis and published in his cookbook Baked Explorations.

Yield Makes one 9-inch round cake

Chocolate Cookie Crust

Nonstick cooking spray
16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
5 tablespoons unsalted butter, melted

Flourless Chocolate Cake

4 tablespoons (1/2 stick) unsalted butter
6 ounces good-quality dark chocolate (60 to 70 percent), chopped
2 tablespoons plus 1 teaspoon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar

Chocolate Pudding

3/4 cup sugar
1/2 cup dark unsweetened good-quality cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-quality dark chocolate (60 to 70 percent)

Whipped Cream Topping

1 1/4 cups heavy cream
2 tablespoons granulated sugar

Method

Make the Chocolate Cookie Crust: 

Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.

Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.

Make the Flourless Chocolate Cake: 

Increase oven temperature to 350 degrees.

Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.

Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix.

Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

Make the Chocolate Pudding: 

 In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

Summer Corn Salad, J & K

Summer Corn Salad

From: Heart and Soul; Stirring Recipes from Memphis, Authored by the Junior League of Memphis, Inc.

Ingredients:

4 cups cut fresh corn or 2 10-ounce packages frozen whole kernel corn
1 cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 purple onion, chopped
1/2 cup chopped green pepper
1/2 cup dairy sour cream
3 Tbs mayonnaise or salad dressing
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp celery seed
1/2 tsp pepper

Garnish:

Assorted fresh mixed greens
Sweet red pepper hearts

Method:

In a 2 qt. saucepan, cook corn in a small amount of boiling wanter, covered, for 5 to 7 minutes or until crisp-tender.  Drain and cool.  In a large bowl, stir together cucumber, tomato, onion, green pepper, and corn.

Ina small bowl, combine sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper.  Spread over top of corn mixture.  Cover and chill overnight.  Before serving, toss lightly to coat vegetables.  Garnish each serving with assorted mixed greens and sweet red pepper hearts.

Ambrosia, C & C

Ambrosia

From Ambrosia; A Deep South Mixture of Homes, Recipes & History, authored by the Junior Auxiliary of Vicksburg Mississippi

Serves 12:

6 cups halved orang sections, seeds and membranes removed
3 cups fresh pineapple, chopped,
3 cups fresh coconut, shredded
1 1/2 cups maraschino cherries, halve, darained, and rinsed
3/4 cup pecans, chopped
powdered sugar to teaste

Combine all ingredients in a large bowl.  Cover and refrigerate.