A gracious welcome to my stately (virtual) plantation home. I live in an old country farm-house in the Shenandoah Valley
of Virginia, but for now, we’re in the deeper South. Please have a seat in the wicker chairs on the veranda and relax in the shade of the towering live oak trees. Listen to the warbler singing high overhead in the moss-draped boughs and savor the sweetness of jasmine while I serve refreshing mint juleps and peach upside-down cake prepared with old Southern recipes from Charleston Receipts
. My upside-down cake will have to be gluten-free but I’m sure we can find ingredients for that alternative. Or not. And I have scant toleration for alcohol so a little goes a long way, but the rest of you, sit back and enjoy. Don’t worry about me. I can have the mint part of the julep.
Back to Charleston Receipts,
this quaint cookbook ‘first published in 1950 is the oldest Junior League cookbook
still in print. It contains 750 recipes, Gullah
verses, and sketches by Charleston artists. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.’
Not only does it have excellent recipes, but conveys the reader back in time to another era. Long distant now. Heck, it’s even older than I am. My copy is actually my mother’s book which she purchased in the early 1960′s while our family was on vacation in Charleston South Carolina
. I kind of borrowed it from her and still have it. She hasn’t complained, bless her.
My second trip to historic Charleston was also with my mom while doing research for my Revolutionary War
romance novel ENEMY OF THE KING.
But more on that later. And I’m pondering the sequel, which I may finally get around to writing. I’ve been pondering it for years but recently gained fresh inspiration. So you fans of the high drama and intrigue–think spies–of the American Revolution
, stay tuned. Now, back to my gracious offerings as becomes a true Southern hostess.
For each cold goblet use:
Several mint leaves, sugar syrup (2-3 teaspoons), Crushed, dry ice, 2 ounces bourbon, 1 sprig mint
Crush leaves and let stand in syrup. Put this into a cold silver julep cup or glass and add ice which has been crushed and rolled in a towel to dry. Pour in the whiskey. Stir, not touching the glass, and add a sprig of mint. Serve immediately.~
Peach Upside-Down Cake:
1/3 cup shortening, 2/3 cup sugar, 2/3 cup milk, 1 t
easpoon vanilla, 2 eggs, 2 teaspoons baking powder, 1 and 2/3 cups flour, 1/8 teaspoon salt, 1/4 teaspoon almond flavoring
Cream shortening and sugar. Add remaining ingredients and beat well. Pour over peach mixture. Serves six.
1/3 cup butter, 1 cup light brown sugar, 1 1/2 cups sliced peaches
Place butter and sugar in a sheet cake pan and heat slowly, stirring constantly until well browned. Add peaches. Cover with cake batter, bake 3/4 hour at 350. Turn out peach side up. Serve hot or cold with whipped cream. Other fruits may be substituted for peaches. ~
****Follow up to this post. I got around to writing the sequel to Enemy of the King
and the next novel in what is now The Traitor’s Legacy Series,
which includes Traitor’s Legacy
and Traitor’s Curse.