ALL-NEW RECIPES
RECIPES
. & TIPS
Our Favorite Sweets
for Summer
BRENDA
GANTT'S
Southern
Casserole
+ Salad
page 19
Banana
Pudding
page 71

E 2024
Mother’s Day
Brunch
* page 61
Fried Green
Tomatoes
page 91
Cheese Straws
3 Ways
page 93
ADVERTISING
FAMILY FUN
Mississippi has plenty to offer for kids of all ages
Arts & Crafts
BILL WALLER CRAFT CENTER
Ridgeland, Mississippi Located just off the scenic Natchez
Trace Parkway, the whole family can enjoy themselves at
the Bill Waller Craft Center. The gorgeous multipurpose
center combines a retail gallery chock-full of Mississippi
artists, as well as galleries, classrooms, and studios
(which host art classes and summer camps), mscrafts.org
ELVIS PRESLEY BIRTHPLACE MUSEUM
Tupelo, Mississippi Experience the King of Rock & Roll's
humble beginnings at the Elvis Presley Birthplace Museum.
From the two-bedroom house where he grew up and
the church where he was exposed to gospel music to
artistic representations of Elvis and many quiet places for
reflection, the grounds offer multitudes for diehard fans
and newcomers alike, elvispresleybirthplace.com
HATTIESBURG ZOO
Hattiesburg, Mississippi
Take a walk on the wild side
and revel in the experience of
seeing wild animals up close.
The Hattiesburg Zoo features
giraffe feedings, a high ropes
adventure course, a petting
zoo, and the Australian
Wallaby Walkabout, so come
prepared for a fun-filled day.
Little tykes in particular will
enjoy the splash pad, Big
Hub playground, and vintage
carousel, hattiesburgzoo.com
TRAINTASTIC Gulfport, Mississippi
All aboard for outsize fun at the world's largest model
railroad museum! Formerly known as the Mississippi Coast
Model Railroad Museum, this gorgeous new venue hosts
a staggering collection of functional trains in a variety
of beautiful layouts, science activities, and interactive
activities for young visitors, traintastic.com
MISSISSIPPI
CHILDREN'S MUSEUM
Meridian, Mississippi
With all sorts of hands-
on activities involving
science, play, and even
an integrated garden
with edible plants,
there's plenty of fun for
the young ones. The
WonderBox section, for
instance, illustrates how
Mississippi inventors
turned their ideas into
life-changing products.
mschildrensmuseum.org
BIEDENHARN
COCA-COLA MUSEUM
Vicksburg, Mississippi
Sip a cold, refreshing
Coca-Cola while exploring
the first location where
the popular soft drink was
bottled in 1894 by Joseph
Biedenharn. Original
advertising, memorabilia,
and period furniture fill out
the space, biedenharncoca
colamuseum.com
#WanderMS
VST
The best family trips
inspire a sense of
both cuw and аш.
Mississippi is the perfect destination for making
lasting memories with your family. You can see native
and exotic wildlife up-close at our zoos, aquariums,
state parks, and nature preserves. Top it off with a
minor league baseball game or a visit to one of our
kid-friendly museums. Plan your adventure today at
VisitMississippi.org/FamilyAdventure.
Crosby Arboretum | Picayune, Mississippi

Contents
-- MAY • JUNE 2024	-
Features
/[ JAM SESSION
-L Vx Savor the summertime
with these easy jams and recipes
that put them center stage
ГО TOWERING TRIFLES
These stunning treats look
impressive enough for company but
are as easy as can be to create
/S 1 MOTHER'S DAY BRUNCH
U -L Honor the moms and
grandmothers in your life with this
lovely morning menu
In Every Issue
EDITOR'S LETTER 7
SIDEBOARD 9
Meet Chef Silver locovozzi
MARKET BASKET 17
Summer squash
BRENDA'S FAMILY
FAVORITES 19
Onion offerings
AT THE TABLE 23
Hearty salads for the season
NEW WAYS 31
Potato salads
SOUTHERN BOUND 39
Macon, Georgia
SOUTHERN STAPLES 69
Condensed milk
COOKING WITH DARRYL 77
Comforting family fare
SOUTHERN STORIES 83
Meet Alex Perry and Kumi Omori
SOUTH'S BEST 85
Mail-order cakes
HEIRLOOM RECIPE 89
Coconut creation
CAST IRON FAVORITES 91
Fried veggie medley
COOKING CLASS 93
Three ways with cheese straws
RECIPE INDEX 95
BLUE RIBBON KITCHEN 97
Blackberry Jam
on the cover
BANANA PUDDING
(recipe on page 71)
PHOTOGRAPHY BY JIM BATHIE
RECIPE DEVELOPMENT BY OLA AGBODZA
food styling by AARON CONRAD
styling BY SIDNEY BRAGIEL
3 TASTE OF THE SOUTH | MAY • JUNE 2024
VISIT
VisitTheNorthshore.com
Visit The Northshore, where the bubbles
are effervescent, the spirits are bright,
the dinners twinkle with delight and the
moments are shore to be savored.
THE NORTHSHORE
LOUISIANA'S
ESCAPE

We invite you to experience
"The Most Cajun Place on Earth!"..
taste s south
May/June 2024 Volume 21, Issue 3
EDITORIAL
EDITORIAL DIRECTOR, FOOD Daniel Schumacher
MANAGING EDITOR, FOOD
Whitney Durrwachter
FOOD EDITOR Jan Potter
FEATURES EDITOR Daniel Dubuisson
EDITOR-AT-LARGE Jean-Paul Bourgeois
SENIOR COPY EDITOR, FOOD Meg Lundberg
EDITORIAL ASSISTANT Kaitlyn Shehee
SENIOR PHOTOGRAPHER John O’Hagan
PHOTOGRAPHERS
Jim Bathie, Kyle Carpenter,
Stephanie Welbourne Steele
CONTRIBUTING PHOTOGRAPHER Mac Jamieson
SENIOR DIGITAL IMAGING SPECIALIST
Delisa McDaniel
DIGITAL MEDIA ADMINISTRATIVE
EVENT DIRECTOR Charlotte Gibens
PRODUCTION/CIRCULATION MANAGER
Samantha Sullivan
MARKETING COORDINATOR Morgan Barbay
DIGITAL EDITOR Rachel Marshall
DIGITAL DESIGNER Stephanie Lambert
INTEGRATED MARKETING SOLUTIONS
REGIONAL ADVERTISING DIRECTORS
Christy Chachere Lohmann [AL, AR, LA, MS, TX]
Mary-Evelyn Dalton [DC, KY, MD, NY, VA, WV]
Julie Goering [FL, GA, NC, SC, TN]
Julie Riley [NY, West Coast]
ADMINISTRATIVE SR. ART DIRECTOR
Tracy Wood-Franklin
ART DIRECTOR Celie O'Meara
SENIOR STYLIST Sidney Bragiel
STYLISTS
Maghan Armstrong, Courtni Bodiford,
Maggie Hill, Donna Nichols
CONTRIBUTING STYLIST Lucy Finney
TEST KITCHEN DIRECTOR Laura Crandall
FOOD STYLISTS/RECIPE DEVELOPERS
Ola Agbodza, Aaron Conrad,
Katie Moon Dickerson, Kathleen Kanen,
Vanessa Rocchio, Amanda Stabile,
Izzie Turner
TEST KITCHEN ASSISTANT/PREP COOK
Madison Harvel
MARKETING DIRECTOR Lindsay Jones Edmonds
EVENT MARKETING MANAGER Mandy Pettit
DIGITAL ADVERTISING COORDINATOR
Madison McCombs
ADVERTISING PRODUCTION REPRESENTATIVE
Kimberly Lewis
For assistance with advertising, please call (888) 411-8995.
Affordable family fun awaits
you in Vermilion Parish!
Here, we celebrate everything
with great music, delicious
Cajun food and plenty of
dancing in the streets!
www.mostcajun.com
200 N Magdalen Sq Abbeville, W 70510 337698-6600
Follow us @ www.facebook.com/veniiilion parish
ExploreLoui»iona.com
Ф hoffman media
FOUNDER Phyllis Hoffman DePiano
(1953-2023)
PRESIDENT/CEO Eric W. Hoffman
EVP/COO Greg Baugh
EVP/CCO Brooke Michael Bell
EVP/CMO Missy Polhemus
EVP/CFO Laura Sappington
VP/MARKETING Kristy Harrison
EDITORIAL & ADVERTISING OFFICE
2323 2nd Avenue North
Birmingham, AL 35203
Phone: (205) 995-8860
Editorial Inquiries: tasteofthesouth^Dhoffmanmedia.com
PRESIDENT/CCO Brian Hart Hoffman
VP/TECHNOLOGY Matthew Scott Holt
VP/HUMAN RESOURCES AND ADMINISTRATION
Judy Brown Lazenby
VP/ADVERTISING Amy Robertson
SUBSCRIPTION CUSTOMER SERVICE
Taste of the South, PO Box 5002
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Email: tasteofthesouth(a)emailcustomerservice.com
Phone: (877) 817-4410
tasteofthesouthmagazine.com
Taste of the South ISSN 1559-2138 is published bimonthly (with a double issue of November/December) by Hoffman Media, LLC, 2323 2nd Avenue North, Birmingham,
AL 35203. The cover and contents of Taste of the South are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All
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CHANGES TO Taste ofthe South, PO Box 5002, Boone, IA 50950. NOTE: Taste of the South assumes no responsibility for unsolicited photographs and manuscripts;
submissions cannot be returned without a self-addressed stamped envelope.
©2024 Hoffman Media, LLC. Printed in the USA.
erfTtWnW •
Nothing says Southern hospitality more than an ice-cold pitcher of Luzianne Tea
shared with family and friends. Our new packaging celebrates 100 years of lazy days
on the porch and gathering with loved ones over glasses of iced tea. So kick back,
relax and enjoy the classic Luzianne flavor that's refreshed generations of tea lovers.
SCAN TO GET
Tea-^icioua RECIPES!
Iuzianne.com
[UZIANNE
TEA
EXPERTLY TESTED
RECIPES FEATURING
PREMIUM
INGREDIENTS
Editor’s Letter
All recipes in each issue pass
through the hands of the
Taste of the South test kitchen.
Each is flavorful and distinctive
and developed with your
unique tastes in mind.
Camellia Beans is an official
partner of Taste of the South
magazine and used
exclusively in our recipes.
LATE SPRING is, in my opinion, j ust about the best time to cook and eat in the South.
The weather is perfect, and the farmers’ markets are brimming with all my favorite
flavors. Throughout May and June, I look forward to simple tomato sandwiches,
and when I say “simple,” I mean simple. These are thick slices of juicy tomato with
some flaky salt on pieces of white bread that have been slathered with mayonnaise
(typically eaten standing at the counter because I can’t bear the wait to get over to
the kitchen table). We also tend to host and attend a good many get-togethers this
time of year, and whether they’re celebrating moms, dads, grads, or just the joy of
being together, I’m always looking forward to the food.
Throughout this issue, you’ll find delightful new dishes to share with your
family and friends, whether you’re hosting a party or heading to one. Our Mother’s
Day Brunch, which starts on page 61, is a really wonderful way to give your mom some
memorable bites that are packed with flavor but won’t take forever to put together.
Many of the recipes, including the Ham and Cheese Croissant Strata, Cream Biscuits,
and Ambrosia Parfaits (all on page 68), can be at least partially prepared a day ahead
to make serving a breeze.
Trifles are a Southern standard and usually end up being the star of whichever
potluck or party they appear at, so we hope you’ll enjoy a few new renditions in this
year’s Towering Trifles piece (starting on page 53). From a delightfully tart Key Lime
Trifle (page 58) to a truly comforting Summer Berry Shortcake Trifle (page 59), I
know you’ll find something to love. I’ll be sure to whip up a batch of the Chocolate
Espresso Martini Trifles (page 59) sometime soon.
We hope this season is full of many memorable moments shared with family
and friends around the table. I’ll be reveling at the farmers’ market, picking up all the
early summer produce I can find, and I may even make it into the nearby woodlands
to (sustainably) harvest some ramps (pungent wild onions, which I would then add
to the Classic Potato Salad on page 36) to fully enjoy the season.
Daniel Schumacher
Editorial Director
FindYourLouisiana.com
IN MY LOUISIANA,
LIFE IS FULL
OF FLAVOR.
—I Sideboard
dishing with
CHEF SILVER IOCOVOZZI FOCUSES ON
community in Asheville, North Carolina
by KAITLYN SHEHEE
Silver locovozzi is bringing
a much-needed fresh take to the
culinary world that stems from his
past experiences working in the
hospitality industry. With employee-
focused restaurant Neng Jr's, Silver
is changing the game when it comes
to spaces that are approachable to
customers and ways to share identity
and cultural heritage on a plate. We
caught up with Silver to hear more
about the vibrant restaurant and
culinary scene in Asheville.
What has the success of Neng Jr's been
like, especially with being recognized
in 2023 by the James Beard Foundation
as a finalist for best new restaurant?
It’s really exciting, and it’s really a
special time for our restaurant. I think
the great thing about Neng’s is that we
were always kind of at capacity, so we
never really saw the difference as far as
increase in customers, so it was more
about the correspondence. And it’s
been—it’s honestlyjust been amazing.
It’s cool to be part of this realm of
really accomplished chefs. It’s quite an
honor, and I definitely don’t take that
for granted.
How do you bring together food and
identity and share that part of you on
a plate? Specifically, my restaurant
is what I feel like I have agency to
speak for, and my food—it is really
an interpretation of me on a plate.
And that really just means my life
experience and where I come from, plus
my training and what has felt inspiring
for me or what has really stuck with me
over the last 13 years of this profession.
I want people to know that this food
is just something that comes from the
heart. And also, you know, I grew up in
the South, and I have a lot of pride
for that.
What do you think is next on the
horizon for the culinary scene in
Asheville? I think it was a very
methodical move for me to open Neng’s
in Asheville because of me living here
for so long and wanting to be part of the
movement of just spearheading some
diversity here. I think everybody
wants diversity here and everyone
wants more options. And I think, like,
the more diverse we can make it, the
better we can all be as people, as a
group of people, and as a community
in the town here. My friend has opened
a restaurant recently, Chef Ashleigh
Shanti, and she’s incredible and I’m
happy to have her as a peer. And I think
the more that people like us can open
restaurants that really speak to our
souls is part of what makes a town just
really amazing.
Neng Jr's
nengjrs.com
@nengjrs
701 Haywood Rd., Ste. 102
Asheville, North Carolina
9 TASTE OF THE SOUTH | MAY • JUNE 2024
TAKE YOUR
^TASTEBUDS
4

I
CLASSIC
BUFFALO
FLAVOR!




BUFFALO
У-.'Я scan то Shop Online or Find in Stores
' J SlapYaMama.com
tastes & tools
Put a spring in your step
with these Southern staples
AIR FRYER
ALL DAY
120 fried und-Тгш* Reeipeafor family friendly C'ontforl find
REBECCA ABBOTT AND JENNIFER WEST
Framer rrru4«nqf AIR FRYING FOODIt
1 SOUTHERN FRIED DESIGN
BARN KITCHEN TOWELS Make
your kitchen bloom with these
beautiful kitchen towels from
Southern Fried Design Barn in
Hermitage, Tennessee, offering a
selection of awe-worthy prints.
We can't help but be drawn to the
floral designs for this season. From
roses to hydrangeas and peonies,
these towels are sure to be a
conversation starter at your next
get-together!
shop.southernfrieddesign.com
2 SASSY SPROUTS Pickled to
perfection, these pickled fresh
Brussels sprouts from Bruce Julian
Heritage Foods, located in North
Carolina, make for an irresistible
snack. With a shelf life of three
years, they're guaranteed to
last—though you may finish them
in no time once you have a taste
of their goodness. You can even
garnish a Bloody Mary with a sliced
sprout for an unexpected twist.
brucejulianheritagefoods.com
3 MCCLARD'S BAR-B-Q SAUCE
McClard's is a beloved Hot Springs,
Arkansas, joint that began in 1928
and features some of the best
barbecue sauce around. Its storied
history is legend: A traveler who
could not pay his bill offered up
a recipe that original owners Alex
and Gladys then tweaked to the
spicy blend of perfection that it
is today. Whether you use it for
marinating or dipping, you're sure
to be satisfied, mcclards.com
4 AIR FRYER ALL DAY: 120
TRIED-AND-TRUE RECIPES FOR
FAMILY-FRIENDLY COMFORT
FOOD From the creative minds of
Jen West of Shreveport, Louisiana,
and Rebecca Abbott comes this
exciting new cookbook that's
all about a kitchen essential: the
air fryer. Created alongside their
mega-popular blog, Air Frying
Foodie, this book is filled with
120 crowd-pleasing recipes.Take a
bite out of any of their recipes and
you'll be coming back for more.
harpercollins.com
11 TASTE OF THE SOUTH | MAY • JUNE 2024
family’s patented blend of seasonings and
smoked over a pure hickory fire in Evergreen,
Alabama. Enjoy smoked sausage, ham, turkey
800-726-0507 • CONECUHSAUSAGE.COM
EVERGREEN, ALABAMA
and bacon with that true Southern flavor.
new+noteworthy
These new Southern spots
are hot this summer
Southern
Tastemakers
We Love
MELISSA SPERKA
melissassouthernstylekitchen.com
@melissassk
What started as a way
to share recipes with
friends and family has
blossomed into a full-
fledged community for
Melissa Sperka. She now
shares her recipes with
thousands of people
who eagerly await the
next delicious meal she
will serve up for them
on social media and
her website, Melissa's
Southern Style Kitchen.
Sharing her passion
for cooking has led to
amazing opportunities
for Melissa, including
her own cookbook that
focuses on the family
traditions of cooking
and bringing people
together at the kitchen
table. With an audience
that spans beyond just
the South, Melissa finds
common ground with
people from all over who
enjoy her authenticity
and message that
anybody can cook
and no one should be
intimidated by cooking.
SHELBY'S TRIO
Clarksville, Tennessee
This three-story restaurant has a
different theme on each floor, including
a 1950s burger joint, experimental fine
Italian dining, and a rooftop cocktail bar
with 360-degree views. There’s plenty
of deliciousness to be had here with an
impressive array of concepts and menus
that have something for everyone thanks
to executive chef and general manager
Juan Peralta. Stop in at Joe’s Garage and
have a one-of-a-kind burger experience
merged with the world of classic cars.
Trattoria di Cat offers the essence of
Italy in an upscale dining experience,
and Skyline 500 boasts exceptional views
and handcrafted cocktails from expert
mixologists. Whatever you’re in the
mood for, Shelby’s Trio has you covered.
shelbystrio.com
WILDFLOWER CAFE
Savannah, Georgia
Explore all Wildflower Cafe has to offer in
beautiful downtown Savannah, Georgia.
Located on Telfair Square within Telfair
Museum’s Jepson Center for the Arts, the
cafe offers fresh lunch options that range
from grain bowls to flatbreads and well-
known desserts with a pleasing pastry
menu. Helmed by Executive Chef Brandon
Carter and Chef de Cuisine Annie Coleman,
the menu at Wildflower Cafe focuses on
highlighting locally sourced and seasonally
inspired dishes to energize diners. Specials
on the menu are inspired by current
exhibits and unique ingredients that local
farmers provide to the culinary team.
wildflowercafesavannah, com
PETITE CERISE
Washington, DC
From the creators of The Dabney comes a second
restaurant: Petite Cerise. Featuring French-
inspired all-day dining influenced by changing
seasons, this spot is one you absolutely cannot
miss! Located in a bright and lively historic corner
space in Shaw/Mount Vernon Triangle, it’s part
neighborhood cafe and part energetic bistro,
with a menu that invites diners to slow down
and savor their meal. Whether you’re joining
them for brunch, lunch, or dinner, you’re sure
to be thrilled by the integrity of ingredients and
technique showcased here. So, stop in and grab a
bite or a glass of wine, and enjoy the appreciation
for culinary history and traditions to be found.
petitecerisedc.com H
13 TASTE OF THE SOUTH | MAY • JUNE 2024
C'i
1
BLUE DOG CRAFT BBQ :: LAKELAND, FL
v I gl i . *

Smoked for hours
but gone in seconds.
Farm-fresh ingredients
grown just up the road.
COME TASTE THE LOCAL FLAVOR.
When most people think of Florida, they don't think
of BBQ. That's because they haven't visited Central
Florida yet. We're home to two dozen locally owned
joints as well as three major competitions. Come try
the best BBQ in the state. VisitCentralFlorida.com
down four generations.
Central
Florida

advertising
V/2
У2
y2
Garnish: chopped fresh parsley
23A
5
2
2'A
V/2
Grilled Wings with Creamy Dipping Sauce
MAKES 4 TO 6 SERVINGS -----------------------------------
cups Blue Plate® Mayonnaise,
divided
tablespoon plus У2 teaspoon
smoked paprika, divided
tablespoon hot sauce
teaspoons ground black
pepper, divided
teaspoons kosher salt, divided
teaspoons granulated garlic,
divided
pounds chicken wings
tablespoons apple cider vinegar
tablespoon prepared horseradish
teaspoon Worcestershire sauce
teaspoon ground mustard
teaspoon sugar
]
1.	In a large bowl, whisk together 1 cup mayonnaise,
1 tablespoon paprika, hot sauce, 2 teaspoons pepper,
2 teaspoons salt, and 1 teaspoon garlic. Add chicken
wings to mayonnaise mixture in bowl and toss to coat.
Cover and refrigerate for at least 4 hours or overnight.
2.	Heat a large cast-iron grill pan over medium heat.
Working in batches, if necessary, add wings to hot grill
in a single layer. Do not overcrowd pan. Discard remaining
marinade. Cover with foil and cook, turning occasionally,
until browned and an instant-read thermometer inserted
into the thickest portion registers 170°, 18 to 20 minutes.
3.	In a small bowl, whisk together remaining Vi cup
mayonnaise, vinegar, horseradish, Worcestershire,
mustard, sugar, remaining Vi teaspoon paprika, remaining
% teaspoon pepper, remaining % teaspoon salt, and
remaining x/i teaspoon garlic. Refrigerate until ready to serve.
4. Drizzle mayonnaise mixture over wings. Serve with
remaining mayonnaise mixture. Garnish with parsley.
KITCHEN TIP
To use a grill, just preheat it
0 medium heat (300° to 350‘
and proceed as directed
ТНЯТ'5 THE
A poboy without Blue Plate? It’s simply just a sandwich.
For generations, Blue Plate’s original egg yolks only recipe
has been bringing out the authentic flavors of New Orleans’
favorite foods. On a poboy, in potato salad, or dolloped onto
juicy burgers - the rich and creamy goodness gets better
with every bite. Oh yeah, that’s the good stuff!
MAYONNAISE
COPYRIGHT ©2024 REILY FOODS COMPANY
1 Market Basket
Summer Squash
Summer squash in all its variations is best enjoyed in season,
and it’s one of the hardest-working veggies in the garden
Its mild, versatile flavor is light and fresh and makes the ideal summer side dish. From crunchy raw ribbons
to comforting squash casseroles as well as the enduringly classic zucchini bread, it's the solution for when
you are gifted a basket from a neighbor's late-season bumper crop.
by JAN POTTER
Did you know?
PEAK SEASON MAY THROUGH LATE AUGUST
Virtually the entire squash
plant is edible. The leaves,
tendrils, shoots, flowers,
seeds, and fruit can be eaten
raw or cooked.
Summer squash are ready to
harvest within 50 to 60 days
from planting.
The name "summer squash"
refers to the short storage
life of these squash, unlike
that of winter squash.
Because of their high water
content (95 percent), they are
highly perishable.
The cushaw, a member of the
crookneck family, can be eaten
fresh but benefits from long-term
storage. Aging lets it mature into
more of a winter squash in flavor
and texture.
Types
yellow crookneck, yellow
straightneck, zucchini, pattypan,
mirliton
STORING
Best stored unwashed in a paper
or plastic bag. Keep as dry as
possible in the crisper drawer
of the refrigerator, and it should
keep for 1 to 2 weeks. To keep
it around a little longer, cut it
into Vi-inch pieces, blanch, and
freeze.
Look For
Tender, glossy skins with a firm
texture and vibrant color, no
blemishes, and about 5 to 7 inches
in length. Bigger isn't better;
smaller squash are more tender
with fewer seeds.
FESTIVAL
Windsor Zucchini Festival
WINDSOR, FL | MAY 11, 2024
Taste This
Find the recipe for this Chocolate
Chunk Zucchini Bread (above)
and Squash Casserole
(below) and many more at
tasteofthesouthmagazine.com.
I Brenda’s Family Favorites
Easy Summer Eats
Fill these hot summer months with simple dishes
and plenty of time with family
STORY AND RECIPES BY BRENDA GANTT I PHOTOGRAPHY BY JIM BATHIE I FOOD STYLING BY KATHLEEN KANEN I STYLING BY DONNA NICHOLS
AS SUMMER
DRAWS NEAR,
I’ve been
reminiscing
about the
end of school.
Sometimes, it
feels like I’ve
been in school
all my life. I
went to grade
school and then
college. Then,
I taught school
for 25 years.
I retired and
then George
died, so I found
myself praying for the Lord to give me a new purpose. He
did! And I’m still in school teaching others how to cook!
I went to grammar school at West End Elementary in
Tuscaloosa, Alabama. Back then, I wore an undershirt to
school every day because my daddy was scared to death
I’d get sick without one on. I hated wearing undershirts
and summertime could never come soon enough because
Daddy let me go without one when the weather turned
warm. After school let out for the summer, I loved to go
barefoot, wear halter tops, feel the sun on my skin, and
breathe in the fresh air of the outdoors!
My momma loved to take us to the Queen City pool
during the summertime. My brothers and I would go
every day had she offered! I remember Mother making
peanut butter sandwiches and banana and mayonnaise
sandwiches, and she’d usually get a bag of chips and make
some homemade cookies. She’d pack it all up in a picnic
basket, and we’d stay all day at the pool. The food was easy
and inexpensive, and the pool was free! We had the best
time and made great memories!
Those summertime picnics spilled over into my
parenting efforts, too. When Hannah and Dallas were
school-age, we didn’t have access to a city pool because
we live way out in the country. But a few miles from our
house, there was a park at a local lake that had picnic
areas and a swimming area. So, just like my momma
did for me, I’d pack up a picnic basket with all sorts of
snacks and goodies and at least once a week we would go
spend the day at the lake. The kids loved it because it was
different, and it was easier on me, too, because they kept
each other entertained. Although, occasionally, I’d have to
fuss at them for aggravating each other!
I think too many parents these days make summer
outings too expensive and too complicated. Who can
afford to eat out all of the time? I know we can’t! Walt and
Hannah have said just to take their three girls through
the drive-through is $50, and that’s only if they order
the best deals. Moms and grandmoms, y’all need to start
packing lunches for summer outings! Simple sandwiches
and fruit and a few cookies are easy to do and easy on the
pocketbook, too!
Even now, Hannah grabs a plastic grocery bag and
puts some crackers, nuts, and fruit in it for after-school or
summertime day trips. She usually makes some banana
sandwiches, too. Walt likes his with peanut butter! Point
is, less time spent at the drive-through means more time
spent having fun on the family outing. Start packing
your summertime lunches and get out of the house
together! You’ll make memories that will last a lifetime,
and I promise you, your children will never look back
and complain about eating peanut butter and banana
sandwiches and they will always remember the fun
summertime outings you took them on!
Brenda Gantt is the owner of The Cottle House Bed & Breakfast in
Andalusia, Alabama. Follow along on her cooking adventures at
Cooking with Brenda Gantt on Facebook and Instagram.
19 TASTE OF THE SOUTH | MAY • JUNE 2024

Fresh Vidalia
Onion Salad
MAKES 8 SERVINGS
2 large Vidalia onions, diced
3 large ripe tomatoes, diced
2 medium cucumbers, diced
1	(15.5-ounce) can chickpeas,
rinsed and drained
У2 cup canola oil
!4 cup distilled white vinegar
3 tablespoons water
1	(0.7-ounce) package Italian
salad dressing mix
Romaine lettuce, to serve
1.In a large bowl, combine onions,
tomatoes, cucumber, and chickpeas.
2. In a small measuring cup, combine
oil, vinegar, and 3 tablespoons water.
Add dressing mix, stirring until
blended. Pour dressing over onion
mixture, tossing to coat. Cover and
chill overnight. Serve as is or over a
bed of romaine lettuce, if desired.
Memama’s Vidalia
Onion Casserole
MAKES 8 SERVINGS (photo on page 20)
8 tablespoons salted butter,
divided
4 large Vidalia onions, sliced
Уд inch thick
48 buttery round crackers (about
1У2 sleeves), crushed
8 ounces shredded Cheddar
cheese
3 large eggs, beaten
1 cup whole milk
1.	Preheat oven to 350°. Spray a 13x9-
inch baking dish with cooking spray.
2.	Melt 4 tablespoons butter in a large
skillet over medium heat. Add onion,
and cook, stirring frequently, until
tender, 5 to 7 minutes.
3.	Melt the remaining 4 tablespoons
butter, and toss with cracker crumbs
in a medium bowl. Place half of crumb
mixture in bottom of prepared baking
dish.Top with onion, and sprinkle with
cheese.
Spend your hard-earned money on good
food, not fast food. And eating with your
kids is best done at a tahle—even a picnic
table—and not in the drive-through.
4.	Combine eggs and milk in a medium
bowl, whisking until well combined.
Pour egg mixture over onion mixture
in dish. Sprinkle the remaining crumb
mixture evenly over the top. Bake until
set and topping is golden brown, 30 to
40 minutes. H
21 TASTE OF THE SOUTH | MAY • JUNE 2024
SIMMER, SERVE, ENJOY!
Camellia s Beans for 2™ takes care of the prep so you can enjoy wholesome,
homemade beans for two. Each box includes premium Camellia® Brand
dried beans, authentic spices, and real vegetables. Simply use the included
dried bean and all-natural seasoning packs, add water, and simmer to enjoy
tasty, perfectly seasoned Red Beans for 2 or White Beans for 2 in a snap.
Learn more, order online, or find us in stores near you at CamelliaBrand.com
Salad
Suppers
PHOTOGRAPHY BY JIM BATHIE I RECIPE DEVELOPMENT BY IZZIE TURNER
FOOD styling by VANESSA ROCCHIO | styling by DONNA NICHOLS
Tossing together these hearty weeknight
salads makes dinner a breeze. They are big on
flavor, packed with protein, and so satisfying.
If you are lucky enough to have leftovers,
they pack a splendid lunch!
MAY • JUNE 2024 | TASTE OF THE SOUTH 24
25 TASTE OF THE SOUTH | MAY • JUNE 2024


White Barbecue Brisket Salad
MAKES 6T0 8 SERVINGS
3 cups diced buttermilk cornbread (about
Vi-inch cubes)
2 medium heads iceberg lettuce, cut into
2-inch slices
1 cup shredded sharp Cheddar cheese
Vi cup crumbled cooked bacon
2 cups chopped smoked brisket
Vi cup sliced pickled okra
White Barbecue Sauce (recipe follows)
Garnish: sliced fresh chives
1.	Preheat oven to 350°. Line a rimmed baking
sheet with parchment paper.
2.	On prepared pan, arrange cornbread cubes in
an even layer. Bake until golden brown and crisp,
15 to 20 minutes.
3.	Top lettuce with Cheddar, bacon, brisket, and
okra. Drizzle with White Barbecue Sauce, and top
with cornbread croutons. Garnish with chives,
if desired.
White Barbecue Sauce
MAKES 1’/2 CUPS
1 cup mayonnaise
1A cup apple cider vinegar
1	tablespoon horseradish sauce
1	tablespoon Worcestershire sauce
Уа teaspoon kosher salt
У	2 teaspoon garlic powder
У	2 teaspoon ground black pepper
У	2 teaspoon smoked paprika
У	» teaspoon hot sauce
1. In a medium bowl, whisk together all ingredients
until combined. Cover and refrigerate until ready to
use or for up to 1 week.
MAY . JUNE 2024 | TASTE OF THE SOUTH 28
Green Goddess
Cobb Salad
MAKES 4TO 6 SERVINGS
2 romaine hearts, chopped
1 (4-ounce) bag baby arugula
4 hard-cooked eggs, peeled and
quartered
1	cup halved grape tomatoes
1	cup crumbled blue cheese
1	cup sliced English cucumber
1	cup sliced green onion
1	cup crumbled cooked bacon
Green Goddess Dressing (recipe
follows)
1. In a large serving bowl, combine
romaine and arugula.Top with eggs,
tomatoes, blue cheese, cucumber,
green onion, and bacon. Serve with
Green Goddess Dressing.
Green Goddess Dressing
MAKES 2 CUPS
% cup sour cream
% cup mayonnaise
У» cup chopped fresh parsley
1A cup chopped green onion
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1	small clove garlic
1	teaspoon kosher salt
1. In the container of a blender, process
all ingredients until smooth. Refrigerate
in an airtight container until ready to
use or for up to 3 days.
Creamy Shrimp
Pasta Salad
MAKES 6 TO 8 SERVINGS
(photoon page 27)
У2 cup mayonnaise
У	4 cup chopped fresh dill
У	4 cup chopped fresh basil
У	4 cup creme fraiche or sour cream
1 teaspoon lightly packed
lemon zest
У	4 cup fresh lemon juice
2 teaspoons kosher salt
1У2 pounds peeled and deveined
cooked jumbo shrimp
1	(16-ounce) package bow tie
pasta, cooked according to
package directions
2	cups thinly sliced zucchini
1 cup thinly sliced yellow
squash
1 (6-ounce) package crumbled
feta cheese
Garnish: fresh dill, fresh basil
1. In a large bowl, whisk together
mayonnaise, dill, basil, creme fraiche or
sour cream, lemon zest and juice, and
salt. Fold in shrimp, pasta, zucchini, and
squash. Top with feta. Garnish with dill
and basil, if desired.
29 TASTE OF THE SOUTH | MAY • JUNE 2024
Tarragon Chicken
Salad
MAKES 6 CUPS (photo on page 25)
1	cup mayonnaise
2	tablespoons chopped fresh
tarragon
2	tablespoons chopped fresh
parsley
2 tablespoons whole-grain
mustard
2 tablespoons distilled white
vinegar
У2 teaspoon kosher salt
У» teaspoon ground black pepper
4 cups shredded rotisserie
chicken
1	cup	halved red grapes
1	cup thinly sliced celery
1	cup	chopped green apples
1	cup	chopped toasted walnuts
Toasted sourdough wheat bread and
Bibb lettuce, to serve
Garnish: ground black pepper
1. In a large bowl, combine
mayonnaise, tarragon, parsley, mustard,
vinegar, salt, and pepper. Fold in
chicken, grapes, celery, apples, and
walnuts. Serve on top of bread and
lettuce. Garnish with pepper, if desired.
Tex-Mex Layered Salad
MAKES 6 TO 8 SERVINGS
(photo on page 24)
% cup olive oil
У2 cup fresh lime juice
1 tablespoon smoked paprika
1 teaspoon chili powder
У» teaspoon crushed red pepper
1	(1У2- to 2-pound) flank steak
2	romaine hearts, chopped
2 cups halved assorted cherry
tomatoes
1	(10-ounce) package queso
fresco, crumbled
2	avocados, peeled, pitted, and
diced
1 medium red onion, thinly sliced
--- Kitchen Tip -----
Make sure to assemble
this stunning salad just
before serving so that
the avocado doesn’t
begin to brown.
1	bunch fresh cilantro, roughly
chopped
2	cups dried black beans*, cooked
according to package directions
2	cups fresh corn kernels
3	teaspoons kosher salt, divided
1	tablespoon chipotle hot sauce
1	tablespoon honey
Garnish: fresh cilantro
1.	In a medium bowl, whisk together
oil, lime juice, paprika, chili powder, and
red pepper.
2.	In a resealable plastic bag, place
steak; pour in half of oil mixture. Seal
bag, and refrigerate for 4 hours or
overnight. Refrigerate remaining oil
mixture until ready to use.
3.	In a large clear bowl or trifle dish,
layer romaine, tomatoes, queso fresco,
avocado, red onion, cilantro, black
beans, and corn.
4.	Heat a large grill pan or griddle over
medium-high heat.
5.	Remove steak from marinade, letting
excess drip off; discard marinade.
Sprinkle 2 teaspoons salt all over
steak, and add to pan. Cook, turning
occasionally, until browned and an
instant-read thermometer inserted in
center registers 135°. Let stand for
5 minutes.Thinly slice steak, and place
on top of salad.
6. Stir hot sauce, honey, and remaining
1 teaspoon salt into remaining oil
mixture. Pour over salad. Garnish with
cilantro, if desired. R
*We used Camellia Brand Black Beans.
1 New Ways
Potato Salad
Potato salad is one of the most iconic Southern summer side
dishes. It’s just the thing to serve at church suppers, picnics,
and potlucks. You probably have a time-honored favorite recipe,
but give our classic version a try—we think it is divine. Plus,
we’ve included a few new ways that just might take
the spotlight at your next get-together.
PHOTOGRAPHY BY JIM BATHIE I RECIPE DEVELOPMENT BY IZZIE TURNER

Succotash
Potato Salad
MAKES 8TO 10 SERVINGS
3 pounds red potatoes, quartered
2 tablespoons plus 1 % teaspoons
kosher salt, divided
5 tablespoons olive oil, divided
2 cups fresh corn kernels
1 (12-ounce) package frozen lima
beans, cooked according to
package directions and cooled
Vi cup finely chopped red bell
pepper
Vi cup finely chopped red onion
Vi cup sliced cherry tomatoes
Уд cup torn fresh basil
1A cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
Vi teaspoon crushed red pepper
Garnish: fresh basil leaves
1. In a large Dutch oven, bring
potatoes, 2 tablespoons salt, and
water to cover by 1 inch to a boil over
medium-high heat. Reduce heat, and
simmer until potatoes are just fork-
tender, 10 to 15 minutes. Drain well,
and let cool completely, about
20 minutes.
2. In a large skillet, heat 1 tablespoon
oil over medium-high heat. Add corn,
and cook, stirring occasionally, until
tender, 3 to 4 minutes. Transfer to
a large bowl; stir in lima beans, bell
pepper, onion, tomatoes, and basil.
3. In the container of a blender,
process vinegar, mustard, black
pepper, crushed red pepper,
remaining 4 tablespoons oil, and
remaining IVi teaspoons salt. Add half
of dressing to vegetable mixture; add
potatoes, stirring until just combined.
Cover and refrigerate for 1 hour or
until ready to serve. Before serving,
add remaining dressing, and stir until
combined. Garnish with basil,
if desired.
MAY • JUNE 2024 | TASTE OF THE SOUTH 34
---- Kitchen Tip-----
Potatoes are done
when a fork inserted
into potato meets
no resistance but
the potato doesn’t
fall apart.
35 TASTE OF THE SOUTH | MAY . JUNE 2024
Classic Potato Salad
MAKES 8 TO 10 SERVINGS
4 pounds Yukon gold potatoes,
peeled and cubed
2 tablespoons kosher salt
1 cup mayonnaise
2/з cup dill pickle relish
У2 cup sliced green onion
2 teaspoons distilled white
vinegar
2 teaspoons Dijon mustard
У2 teaspoon ground black pepper
8 hard-cooked eggs, peeled and
roughly chopped
Garnish: paprika
1. In a large Dutch oven, bring potatoes,
salt, and water to cover by 1 inch to a
boil over medium-high heat. Reduce
heat, and simmer until potatoes are just
fork-tender, 10 to 15 minutes. Drain well,
and let cool for 20 minutes.
2. In a large bowl, stir together
mayonnaise, relish, green onion, vinegar,
mustard, and pepper. Fold in potatoes
and eggs. Cover and refrigerate for at
least 1 hour. Garnish with paprika, if
desired.
----- Kitchen Tip ------
Start by cooking the
potatoes covered in cold
water; this helps potatoes
cook evenly, absorb salt
from water, and achieve a
creamy, smooth texture.
Sweet Potato Salad
MAKES 6 TO 8 SERVING
(photo on page 34)
ЗУ2 pounds sweet potatoes, diced
(peeled, if desired)
1 tablespoon olive oil
1У2 teaspoons kosher salt
1 cup mayonnaise
У2 cup thinly sliced green onion
2 tablespoons chopped fresh
cilantro
2 tablespoons minced chipotle
peppers in adobo sauce
1 tablespoon fresh lemon juice
У2 cup crumbled cooked bacon,
plus more for topping
У» cup crumbled feta cheese, plus
more for topping
Garnish: fresh cilantro
1.	Preheat oven to 375°. Line a
rimmed baking sheet with parchment
paper.
2.	In a medium bowl, combine sweet
potatoes, oil, and salt. Transfer to
prepared pan, spreading into an even
layer.
3.	Bake until tender and lightly
golden brown, 25 to 30 minutes. Let
cool completely, about 20 minutes.
4.	In a large bowl, stir together
mayonnaise, green onion, cilantro,
chipotle peppers, and lemon juice.
Add sweet potatoes, bacon, and
cheese, tossing to coat. Cover and
refrigerate for 1 hour or until ready
to serve. Top with bacon and cheese.
Garnish with cilantro, if desired.
Antipasto
Potato Salad
MAKES 8TO 10 SERVINGS
(photo on page 32)
1
1
2
1
1
1
1
3
1
3
3
1
1
(11/2-pound) bag baby gold
potatoes, quartered (halved if
very small)
(11/2-pound) bag baby red
potatoes, quartered (halved if
very small)
tablespoons plus У2 teaspoon
kosher salt, divided
(8-ounce) package sliced
provolone cheese, diced
cup crushed Castelvetrano
olives
cup drained oil-packed
sun-dried tomatoes, sliced
cup diced salami
tablespoons chopped fresh
parsley
teaspoon lemon zest
tablespoons fresh lemon juice
tablespoons olive oil
tablespoon whole-grain
mustard
teaspoon dried Italian
seasoning
Iceberg lettuce, to serve
Garnish: olive oil, fresh
parsley, lemon slices
1. In a large Dutch oven, bring all
potatoes, 2 tablespoons salt, and
water to cover by 1 inch to a boil over
medium-high heat. Reduce heat,
and simmer until fork-tender, 10 to
15 minutes. Drain well, and let cool
completely, about 20 minutes.
2. In a large bowl, stir together
cheese, olives, sun-dried tomatoes,
salami, parsley, lemon zest and
juice, oil, mustard, Italian seasoning,
and remaining У2 teaspoon salt.
Add potatoes, and gently toss until
combined. Refrigerate for 1 hour or
until ready to serve. Serve over iceberg
lettuce. Garnish with oil, parsley, and
lemon slices, if desired.
Loaded Baked
Potato Salad
MAKES 8 TO 10 SERVINGS
3 pounds russet potatoes, diced
(about 1-inch pieces)
2 tablespoons kosher salt
1 cup mayonnaise
1 cup crumbled cooked bacon,
plus more for topping
1	cup sliced green onion
1	cup shredded sharp Cheddar
cheese, plus more for topping
% cup sour cream
'/2 teaspoon ground black pepper
Garnish: sliced green onion
1. In a large Dutch oven, bring
potatoes, salt, and water to cover by
1 inch to a boil over medium-high
heat. Reduce heat, and simmer until
potatoes are just fork-tender, 10 to
15 minutes. Drain well, and let cool
completely, about 20 minutes.
2. In a large bowl, stir together
mayonnaise, bacon, green onion,
cheese, sour cream, and pepper.
Add potatoes, and gently stir until
combined. Cover and refrigerate for
1 hour or until ready to serve. Top
with bacon and cheese. Garnish with
green onion, if desired. H
37 TASTE OF THE SOUTH | MAY • JUNE 2024
Your Grill Is Calling.
TonyChachere.com
STEAKHOU^
PORK
CHICKEN
30 Min“te
3() Minute
12 FL OZ
' (3409»
12 HOZ
raw.
dru$G
mural flavors
*ПЯШ.УТЕЮЕ№£'
Tony Chachere’s Creole-Style
Pourable Marinades combine an
^JiOMSG
SL FLAVORS
V tenderizes
NO MSG
HKTOPAL FLAVORS
\^l^LY TENDED
Makes Everything Taste Great!
authentic medley of Creole herbs
and spices to help bring out the
flavor and juiciness of any meat.
Pour it on and taste how amazing
it is after just 30 minutes!
—I Southern Bound
Magic in
Macon
BY DANIEL DUBUISSON
The Peach State’s captivating culinary
IN THE HEARTLAND OF GEORGIA, the aroma of fragrant peach
orchards mingles with the rustle of pecan trees swaying in the warm
Southern breezes of summertime. Macon, Georgia, and the surrounding
countryside, with its rich history and bountiful agricultural heritage,
beckon travelers to immerse themselves in the vast array of experiences
and flavors to be had. The local culinary scene is a vibrant mosaic of
flavors, blending traditional Southern cuisine with worldly influences
from innovative chefs and restaurateurs. From quaint diners serving up
hearty breakfast biscuit sandwiches to upscale eateries offering farm-to-
table fare, there’s something to tantalize every palate.
Any journey to the city begins with the perfect accommodations.
Luckily, visitors are spoiled for choice with several unique and historic
choices. At 1842 Inn, timeless charm and elegant grace envelop you
from the first steps through its grand entrance. Abygone era of Southern
splendor makes its presence known in each room, hinting to a rich
history with plush furnishings and delicate accents that hearken back to a
completely different time.
The beautiful Burke Mansion bed-and-breakfast, dating back to
the 19th century, offers another luxurious option steeped in Southern
charm. The mansion boasts impeccably appointed rooms, each exuding
its own character and ambience. Guests are treated to modern comforts
alongside period furnishings, ensuring a stay that is both generous and
enchanting.
No visit here would be complete without indulging in the city’s
lively culinary scene within easy reach from any hotel or other lodgings,
OPPOSITE PAGE: The peach orchards of Pearson Farm in beautiful bloom.
THIS PAGE (Clockwise): A refreshing serving of Pearson Farm's peach ice cream; the historic Burke Mansion; the idyllic front porch
of the 1842 Inn.
MAY • JUNE 2024 | TASTE OF THE SOUTH 40
and Oh Honey Baking Co. is a great place to start. This
charming bakery, with its colorfully whimsical ёёсог and
mouthwatering aromas, offers a tempting array of sweet
treats and savory delights. Whether leisurely enjoying a
breakfast biscuit, trying a freshly baked pastry, or grabbing a
quick snack on the go, the menu is sure to satisfy any craving.
For a taste of the sea, look no further than Jim Shaw’s
Seafood. This beloved eatery has been serving up fresh
catches and coastal classics for nearly four decades. Plump
shrimp, succulent sea scallops, and ultra-fresh redfish are
just a few of the must-try menu items, but each dish is a
testament to the restaurant’s commitment to quality and
flavor.
Grow is a vibrant neighborhood nook embodying the
essence of farm-to-table dining. The menu offers a culinary
experience that celebrates the freshest ingredients sourced
from local growers. With a commitment to sustainability and
seasonality, Grow’s rotating seasonal menu tells a story of
Georgia’s agricultural bounty.
How about a taste of its soulful Southern cuisine? H&H
Soul Food is just the place to satisfy those cravings. Tucked
away in a cozy corner of downtown, this country-style cafe
has been dishing up hearty comfort food since the 1950s.
From crispy fried chicken to creamy mac and cheese to
heavenly peach cobbler, each main, side, and dessert is a labor
of love—a celebration of tradition and family that warms the
soul and nourishes the body.
The taste of Southern comfort continues with the true
Georgia barbecue up for grabs at Fresh Air Bar-B-Que, a
local institution renowned for its mouthwatering ribs and
tangy sauce. Its outstanding ’cue has stood the test of
time since its inception almost 100 years ago, and the tender
ribs, juicy brisket, and signature tangy sauces pair perfectly
with the laid-back atmosphere and friendly service. It’s
the perfect spot to gather with friends and family for a
hearty meal after a day filled with exploring the city.
TOP TO BOTTOM: A selection of freshly baked pastries at Oh
Honey Baking Co.; Grow's seasonal menus include a rotating variety
of hearty and nutritious bowls; Grow's founder, Saralyn Collins; the
Ramblin Man breakfast biscuit from H&H Soul Food.
BEYOND THE
CITY LIMITS
The Georgia countryside unfolds with sprawling
peach orchards and pecan groves, painting
a picturesque backdrop for agritourism
adventures. Visitors are invited to wander
through the fragrant rows of peach trees,
plucking ripe fruit straight from the branches, or
to stroll beneath the majestic canopies of pecan
trees, learning about the harvesting process
firsthand. These farms not only offer a glimpse
into Georgia’s agricultural heritage but also
provide an opportunity to savor the freshest
produce in idyllic rural settings.
PRODUCER SPOTLIGHT:
PEARSON FARM
Pearson Farm sits a little more than
20 minutes away from downtown Macon and
stands as a beacon of Georgia’s agricultural
heritage, spanning more than 130 years and
five generations of family tradition. This iconic
farm is renowned for its delectable peaches and
pecans harvested with care and dedication.
From the first blush of spring blossoms to the
rich abundance of spring and summer harvests,
each season brings forth a bounty of nature’s
finest offerings.
Visitors can stroll through the family’s
packing facility and sample sweet treats like
the homemade peach ice cream, taste the
sweetness of freshly picked peaches, and savor
the buttery richness of Pearson Farm’s signature
pecans—a true testament to Georgia’s flavorful
legacy. Can’t make it for a visit? Check out the
online store and have freshly picked peaches,
handmade peach preserves, and even peach-
packed baked goods inspired by Mary Pearson,
mother of the farm’s current caretaker, Lawton,
shipped directly to you.
Lawton and his wife, Lanier, are currently
raising the sixth generation of Pearson famers
to take over in the next several years and look
forward to watching them learn the ropes and
possibly take on the family business someday.
PEARSON FARM
5575 ZENITH MILL RD.
FORT VALLEY, GEORGIA
PEARSONFARM.COM
@PEARSONFARMGA
“We’re constantly planning for the future and
trying to best care for what we have. We hold
a lot of pride in what we do and know that the
knowledge to farm peaches is handed down
through the generations in the same way that
the farms themselves are. It's a beautiful legacy
that’s all about being good stewards of the land
and of the crop.”
—Lanier Pearson
MAY • JUNE 2024 | TASTE OF THE SOUTH 42
“Probably the largest difference between our
operation and our neighbors are the retail
store and cafe segments. These areas allow us
to interact directly with consumers and obtain
instantfeedback from them on their impressions
of our fruit, nuts, and other products. That
feedback is invaluable in helping us make
decisions to provide the products that our
customers want”
—Mark Sanchez, CEO
R О AD T RIP
LAKE CHATUGE
www.golakechatuge.com
800-984-1543
PRODUCER SPOTLIGHT:
LANE SOUTHERN ORCHARDS
Lane Southern Orchards traces its roots
back to 1908, when John David Duke started a
small peach farm in Fort Valley originally named
Diamond Fruit Farm. His grandson, Duke Lane
Sr. (also known as “Big Duke”), took over many
years later, and the farm continued to thrive. By
the mid-20th century, Lane Packing Company—
as it’d come to be known—had become a leading
producer of peaches in the region, known for
its commitment to excellence and top-quality
crops.
The packinghouse in use now was
completed in the early’90s, but it’s still one of
the most state-of-the-art facilities in the
industry today and is capable of packing nearly
1 million 25-pound crates of peaches per season.
The company was acquired by a fellow fruit
supplier and rebranded as Lane Southern
Orchards in 2006, but the company’s current
success serves as a testament to the Lane
family’s legacy of hard work, perseverance,
and dedication to their family farm that has
expanded into 11,000 sprawling acres.
Since the early 2000s, they’ve expanded
operations to include a wide range of agricultural
products, including apples, pecans, strawberries,
and more. Visitors are also encouraged to peruse
and shop the facility’s expansive indoor market
for some of the season’s best treats or stop by
during one of the you-pick events to experience
the joy of harvesting firsthand. The Peachtree
Cafe & Bakery on-site serves an array of classic
Southern fare and is open for breakfast, lunch,
and dinner. Just remember to save room for the
famous peach cobbler! H
LANE SOUTHERN ORCHARDS
50 LANE RD.
FORT VALLEY, GEORGIA
LANESOUTHERNORCHARDS.COM
@LANESOUTHERNORCHARDS
43 TASTE OF THE SOUTH | MAY • JUNE 2024
The Ginger Room
Downtown Alpharetta
Ameris Bank Amphitheatre
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Wire & Wood
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ALPHARETTA
HAS Mneriiine
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Excitement awaits you in Alpharetta, GA, a beautiful Southern
town ready for discovery and exploration!
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ALPHARETTA adventure!
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П 13

PHOTOGRAPHY BY JIM BATH IE I RECIPE DEVELOPMENT BY IZZIE TURNER
FOOD styling by KATHLEEN KANEN I styling by SIDNEY BRAGIEL
Making homemade jams is a way to hold
summer in ajar. Our seasonal, any-fruit jams
are fast, simple, and don’t require any special
equipment or ingredients, and they taste delicious
when incorporated into these jam-filled creations.
MAY . JUNE 2024 | TASTE OF THE SOUTH 46

Easy Fresh Fruit
Jam
MAKES IV2CUPS
1 pound chopped fresh fruit
(see kitchen tip)
1 cup sugar
Уд cup fresh lemon juice
1.	In a large saucepan, combine
all ingredients. Let stand for
15 minutes.
2.	Bring mixture to a boil over
medium heat. Cook, stirring
frequently, until mixture is
thickened and coats the back of
a spoon, 15 to 25 minutes. (For
3.	Transfer to an airtight
container or sterilized jars with
lids, and refrigerate for up to
2 weeks.
Canning Instructions
Transfer jam to 2 (8-ounce)
sterilized glass jars, leaving
У» inch of headspace from top
of jars. Wipe rims with a clean
cloth, and secure lids and bands.
Process in a water bath for
10 minutes. Remove from water
bath, and let cool at room
temperature for 12 hours. Store
in a cool, dark place for up to
8 months. (Alternatively,
Tomato Jam
MAKES ABOUT 2 CUPS
2 pounds ripe tomatoes, cored
and diced, peel if desired
% cup firmly packed light
brown sugar
Уд cup distilled white vinegar
2 teaspoons grated fresh
ginger
1У2 teaspoons kosher salt
У	2 teaspoon ground black
pepper
У	2 teaspoon crushed red
pepper
У	2 teaspoon ground cumin
blueberry jam, you want to cook
until berries begin to burst and
refrigerate for up to 1 month.)
Refrigerate after opening.
1. In a small Dutch oven, combine
all ingredients. Bring to a boil over
coat the spoon.)
KITCHEN TIP
This recipe works well with
strawberries, blackberries,
blueberries, cherries, peaches,
and plums. Peel peaches and
plums, if desired. If using stone
fruit, remove pits. This recipe
can be easily doubled for a larger
batch. Make sure to weigh fruit
after chopping.
medium-high heat. Reduce heat,
and simmer, stirring occasionally,
until thickened and deepened in
color, 1 to 2 hours. Remove from
heat, and let cool completely.
Transfer to an airtight container or
jars with lids, and refrigerate for
up to 2 weeks.
MAY . JUNE 2024 | TASTE OF THE SOUTH 48

Jammy Crumble Bars
MAKES 24
2У2 cups all-purpose flour
34	cup sugar
1	teaspoon baking powder
1	teaspoon kosher salt
1	cup cold unsalted butter, cubed
1	large egg
Easy Fresh Fruit Jam* (recipe on
page 48)
% cup chopped pecans
1. Preheat oven to 350°. Line a 13x9-
inch baking dish with parchment
paper, letting excess extend over
sides of pan.
2. In the bowl of a stand mixer,
whisk together flour, sugar, baking
powder, and salt by hand. Add cold
butter; using the paddle attachment,
beat at medium speed until mixture
is crumbly. Add egg, beating until
combined and dough sticks together
when pressed. Reserve 1 cup mixture
in a small bowl; press remaining
mixture into bottom of prepared pan.
3. Bake for 20 minutes. Leave oven on.
4. Spread Easy Fresh Fruit Jam in
an even layer onto prepared crust.
Sprinkle reserved 1 cup flour mixture
and pecans onto jam.
5. Bake until crust is golden brown
and filling is bubbly, 30 to 35 minutes.
Let cool completely in pan on a wire
rack. Refrigerate until firm, about
1 hour, or freeze for 15 minutes.
6. Using excess parchment as handles,
remove from pan, and cut into bars.
Store in an airtight container for up to
4 days.
We used strawberry Easy Fresh Fruit Jam.
KITCHEN TIP
It's easy to get creative
with fun and fruity recipes
like this vibrant sangria.
You can customize your
drink to make it all your
own by choosing the fruit
and jam flavors that sound
most delicious to you.
Summer Jam Sangria
MAKES 6 TO 8 SERVINGS
У	2 cup orange liqueur
У	2 cup Easy Fresh Fruit Jam (any
flavor) (recipe on page 48)
Уд cup packed fresh mint leaves
У	2 cup sliced oranges
У	2 cup sliced fresh peaches or
plums
У	2 cup halved pitted fresh cherries
4	cups sparkling water
1	(750-ml) bottle white wine,
chilled
Garnish: fresh mint sprigs
1. In a large pitcher, stir together
liqueur, Easy Fresh Fruit Jam, and
mint leaves until well combined. Stir
in oranges, peaches or plums, and
cherries. Just before serving, stir in
sparkling water and wine. Garnish
with mint sprigs, if desired.
Tomato Jam BLTs
MAKES 4
12 slices thick-cut peppered bacon
8 slices brioche bread
У2 cup mayonnaise
3/д cupTomato Jam (recipe on
page 48)
8 pieces leaf lettuce
1.	Preheat oven to 375°. Line a
rimmed baking sheet with parchment
paper.
2.	On prepared pan, place bacon in a
single layer.
3.	Bake until golden brown and crispy,
15 to 20 minutes. Remove from pan,
and let drain on paper towels.
4.	Heat a cast-iron grill pan over
medium heat. Grill 1 side of brioche
slices until golden brown, 1 to
2 minutes. Let cool slightly.
5.	Spread mayonnaise on non-grilled
sides of brioche. Place 4 brioche slices
mayonnaise side up, and top each
with 3 tablespoons Tomato Jam,
3 bacon slices, 2 pieces of lettuce, and
remaining brioche slices, mayonnaise
side down. H
MAY • JUNE 2024 | TASTE OF THE SOUTH 52
PHOTOGRAPHY BY JIM BATHIE I RECIPE DEVELOPMENT BY IZZIE TURNER
FOOD STYLING BY VANESSA ROCCHIO | styling by SIDNEY BRAGIEL
Trifles are
traditionally layers
of cake, custard,
and fruit served
in an impressive
glass dish. We’ve
taken this grand
dessert and
added some fun
twists. Whether
served whole as
a showstopping
centerpiece or
individually, they
make any occasion
feel special.
53 TASTE OF THE SOUTH | MAY • JUNE 2024

Confetti Birthday
Cake Trifle
page 59
55 TASTE OF THE SOUTH | MAY • JUNE 2024

Banana Waffle Breakfast Trifles
MAKES 6
4 cups whole plain yogurt, divided
У» cup plus 2 tablespoons honey, divided
1 cup creamy peanut butter
4 ounces cream cheese, room temperature
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon water
4 Belgian waffles, toasted and quartered
2 large bananas, thinly sliced
Maple Candied Bacon (recipe follows)
Garnish: maple syrup
1.	In a medium bowl, stir together 3 cups yogurt and
14 cup honey until combined.
2.	In a large bowl, stir together peanut butter, cream
cheese, cinnamon, vanilla, and remaining 2 tablespoons
honey until smooth. Add 1 tablespoon water, and stir
until well combined. Add remaining 1 cup yogurt, and
stir until well combined.
3.	Layer honey yogurt mixture, peanut butter mixture,
waffles, and bananas in desired glasses.Top with Maple
Candied Bacon. Garnish with maple syrup, if desired.
Maple Candied Bacon
MAKES 6
6 slices thick-cut bacon
У4 cup maple syrup
Уд cup firmly packed dark brown sugar
1.	Preheat oven to 375°. Line a rimmed baking sheet
with parchment paper.
2.	On prepared pan, arrange bacon in a single
layer. Brush slices with maple syrup. Sprinkle
with half of brown sugar. Turn bacon, and
brush other side with maple syrup.
Sprinkle with remaining brown sugar.
3.	Bake until golden brown and
crispy, 15 to 20 minutes.
Key Lime Trifle
MAKES ЮТО 12 SERVINGS
1	(14.4-ounee) box graham crackers
3 tablespoons unsalted butter, melted
5 tablespoons sugar, divided
Vi teaspoon kosher salt
2	(14-ounce) cans sweetened condensed milk
1	Vi cups plain Greek yogurt
1	tablespoon lime zest
Vi cup Key lime juice (from bottle) or fresh
lime juice
2	cups heavy whipping cream
Garnish: lime slices, broken graham crackers
Add melted butter, 3 tablespoons sugar, and salt, and
toss until combined.Transfer to prepared pan.
3.	Bake until lightly toasted, 10 to 15 minutes. Let cool
completely. Reserve some graham cracker mixture for
garnish, if desired.
4.	In a medium bowl, whisk together condensed milk,
yogurt, lime zest, and lime juice.
5.	In the bowl of a stand mixer fitted with the whisk
attachment, beat cream and remaining 2 tablespoons
sugar at medium-high speed until stiff peaks form.
Transfer to a pastry bag fitted with a Vi-inch round
piping tip.
6.	In a large clear bowl or trifle dish, layer graham
cracker mixture, condensed milk mixture, and whipped
1. Preheat oven to 350°. Line a rimmed baking sheet
with parchment paper.
2. Break graham crackers into pieces (roughly
11/2-inch pieces or smaller), and place in a large bowl.
cream mixture, ending with whipped cream mixture.
Garnish with reserved graham cracker mixture, lime
slices, and broken graham crackers, if desired. Best
served same day.
Summer Berry
Shortcake Trifle
MAKES ЮТО 12 SERVINGS
(photo on page 54)
4 cups quartered fresh strawberries
2	cups fresh raspberries
2	cups fresh blueberries
% cup sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon
vanilla bean paste, divided
1 (8-ounce) package cream cheese,
room temperature
1	(1 б-ounce) container frozen
whipped topping, thawed
Shortcakes (recipe follows), cut into
1-inch pieces
1.	In a large bowl, combine all berries,
sugar, lemon zest and juice, and
1 teaspoon vanilla bean paste. Let
stand for 20 minutes.
2.	In the bowl of a stand mixer fitted
with the paddle attachment, beat cream
cheese and remaining 1 tablespoon
vanilla bean paste at medium-high
speed until smooth and fluffy, 3 to
4 minutes. Fold in whipped topping.
Transfer to a pastry bag, and cut a
Уг-inch opening in tip.
3.	In desired trifle dish, layer Shortcakes,
berry mixture, and cream cheese
mixture.
Shortcakes
MAKES 8
2 cups self-rising flour, plus more
for dusting
Уз cup granulated sugar
1 teaspoon lemon zest
У2 teaspoon kosher salt
6 tablespoons cold unsalted butter,
cubed
Уз cup plus 2 tablespoons cold
whole buttermilk, divided
1 large egg
1У2 teaspoons vanilla extract, divided
2 tablespoons turbinado sugar
1. Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper.
2. In a large bowl, whisk together flour,
granulated sugar, lemon zest, and salt.
Using a pastry blender or your fingers,
cut in cold butter until mixture is
crumbly. Make a well in center.
3.	In a small bowl, whisk together Уз cup
cold buttermilk, egg, and 1 teaspoon
vanilla. Add buttermilk mixture to flour
mixture, stirring just until dry ingredients
are moistened.
4.	Turn out dough onto a lightly floured
surface. Pat dough into an 8x4-inch
rectangle (about 1 2 3/д inch thick). Cut into
8 squares. Place on prepared pan.
Lightly brush tops with remaining
2 tablespoons cold buttermilk, and
sprinkle with turbinado sugar.
5.	Bake until golden brown and a
wooden pick inserted in center comes
out clean, 15 to 20 minutes. Let cool in
pan for 10 minutes. Let cool on a wire
rack for at least 30 minutes.
Chocolate Espresso
Martini Trifles
MAKES 4TO 6 SERVINGS
(photo on page 56)
¥4 cup hot strong-brewed coffee
6 ounces bittersweet chocolate,
chopped
2¥z cups heavy whipping cream,
divided
У2 cup confectioners7 sugar, divided
1 cup mascarpone cheese
Уд cup coffee liqueur
Fudge Brownies (recipe follows), cut
into 1-inch squares
Garnish: chopped chocolate-covered
coffee beans, cocoa powder
1.	In a large bowl, whisk together hot
coffee and chocolate until chocolate is
melted and mixture is smooth. Let cool
completely.
2.	In the bowl of a stand mixer fitted
with the whisk attachment, beat
V/2 cups cream and Уд cup confectioners'
sugar at medium-high speed until
stiff peaks form, 2 to 3 minutes. Fold
whipped cream mixture into coffee
mixture in three additions until just
combined. Cover and refrigerate until
set, about 2 hours.
3.	Clean bowl of stand mixer and
whisk attachment. Using the whisk
attachment, beat remaining 1 cup cream
and remaining Уд cup confectioners'
sugar at medium-high speed until stiff
peaks form, 2 to 3 minutes.
4.	In another large bowl, stir together
mascarpone and liqueur until smooth.
Fold whipped cream mixture into
liqueur mixture in two additions until
just combined.
5.	Layer chocolate-coffee mousse and
Fudge Brownies in desired glasses.Top
with mascarpone whipped cream. Using
an offset spatula, smooth top so it's level
with the glass. Garnish with coffee beans
and cocoa, if desired.
Fudge Brownies
MAKES 16 (2-INCH) BROWNIES OR
64 (1-INCH) BROWNIES
У2 cup all-purpose flour
У2 cup unsweetened cocoa powder
У2 teaspoon kosher salt
1	cup firmly packed light brown
sugar
У2 cup unsalted butter, melted and
cooled slightly
2	large eggs
1У2 teaspoons vanilla extract
1.	Preheat oven to 350°. Lightly spray an
8-inch square baking dish with baking
spray with flour.
2.	In a medium bowl, whisk together
flour, cocoa, and salt.
3.	In a large bowl, whisk together
brown sugar and melted butter until
well combined. Add eggs and vanilla,
whisking until well combined and
smooth. Gradually add flour mixture,
stirring until just combined. Spoon into
prepared pan, spreading to edges of
pan.
4.	Bake until set, 20 to 25 minutes. Let
cool for 25 to 30 minutes before cutting
as desired.
Confetti Birthday
Cake Trifle
MAKES ЮТ0 12 SERVINGS
1У2 cups granulated sugar
Уз cup all-purpose flour
Уд teaspoon kosher salt
8 egg yolks
4Уг cups whole milk, divided
Уд cup cold unsalted butter, cubed
2У2 teaspoons vanilla extract
59 TASTE OF THE SOUTH | MAY • JUNE 2024
2 cups heavy whipping cream
У2 cup confectioners'sugar
У»	cup marshmallow creme
1	(15.25-ounce) box sprinkle cake
mix*, prepared according to
package directions for a 13x9-
inch pan
2	cups crushed cream-filled vanilla
sandwich cookies
1	cup rainbow jimmies sprinkles
Garnish: rainbow sprinkles
1.	In a medium bowl, whisk together
granulated sugar, flour, and salt; whisk in
egg yolks and У2 cup milk.
2.	In a medium saucepan, heat
remaining 4 cups milk over medium heat
until steaming. (Do not boil.) Gradually
whisk 1 cup hot milk into sugar mixture;
slowly whisk sugar mixture into
remaining hot milk in pan. Bring milk
mixture to a boil, whisking constantly;
reduce heat to medium-low. Cook,
whisking constantly, until whisk leaves
lines through custard, and an instant-
read thermometer registers at least
190°, 5 to 7 minutes. Remove from heat.
Whisk in cold butter and vanilla extract
until butter is melted and mixture is well
combined.
3.	Strain custard through a fine-mesh
sieve set over a large bowl. Cover with
plastic wrap, pressing wrap directly onto
surface of custard to prevent a skin from
forming. Refrigerate until chilled, about
3 hours, or up to overnight.
4.	In the bowl of a stand mixer fitted
with the whisk attachment, beat cream,
confectioners'sugar, and marshmallow
creme at medium-high speed until stiff
peaks form, 2 to 3 minutes. Place 1 cup
in a pastry bag fitted with a Уг-inch open
star piping tip.
5.	Cut prepared cake into 1 -inch cubes.
6. Layer cake, cookies, sprinkles, custard,
and remaining whipped cream mixture
in desired trifle dish, ending with cake
and cookies. Pipe reserved whipped
cream mixture on top. Garnish with
sprinkles, if desired, n
★Pillsbury Funfetti® Premium Cake &
Cupcake Mix.
MAY • JUNE 2024 | TASTE OF THE SOUTH 60
MOTHERS
DAY

Nothing says “I love you, Mom” like a beautiful
brunch with family to show her how much she is
appreciated. We’ve created a fantastic Southern
menu, including a sparkling punch perfect to kick
off the celebration with a toast to Mom.
PHOTOGRAPHY BY JIM BATH IE | RECIPE DEVELOPMENT BY IZZIE TURNER
FOOD STYLING BY VANESSA ROCCHIO | styling by SIDNEY BRAGIEL
61 TASTE OF THE SOUTH | MAY • JUNE 2024

63 TASTE OF THE SOUTH | MAY . JUNE 2024


Elderflower Punch
MAKES 4TO 6 SERVINGS
1 cup fresh raspberries
% cup elderflower liqueur
У2 cup fresh lemon juice
У2 cup honey
1	lemon, thinly sliced
2	tablespoons fresh mint leaves
1	(750-ml) bottle sparkling
wine, chilled
Garnish: fresh mint sprig
1. In a large pitcher, combine
raspberries, liqueur, lemon
juice, honey, lemon, and mint
leaves. Before serving, stir in
wine. Garnish with mint sprigs,
if desired.
*Fora nonalcoholic version,
substitute elderflower syrup for
the liqueur and sparkling water
for the wine.
MAY . JUNE 2024 | TASTE OF THE SOUTH 66
67 TASTE OF THE SOUTH | MAY • JUNE 2024
Ham and Cheese
Croissant Strata
MAKES 4 TO 6 SERVINGS
Serve with a simple green salad
with cucumber ribbons, tomato,
and a zippy vinaigrette to
complement the strata's rich flavor.
3 tablespoons plus 2 teaspoons
kosher salt, divided
1 cup chopped fresh asparagus
(about 1-inch pieces)
6 large croissants, halved
crosswise
У2 cup diced fontina cheese
У2 cup diced smoked Gouda
cheese
6 slices deli ham, cut in half
1 tablespoon sliced fresh chives
1	teaspoon chopped fresh thyme
3	cups half-and-half
6	large eggs
1	teaspoon dry mustard
У2 teaspoon ground black pepper
У2	teaspoon paprika
Garnish: sliced fresh chives
1.	Spray an 11x7-inch baking dish
with cooking spray.
2.	In a medium stockpot, pour
water to a depth of 3 inches. Stir
in 3 tablespoons salt, and bring
to a boil over medium-high heat.
Add asparagus, and cook until
brightened in color, about 2 minutes.
Drain, and transfer to an ice water
bath to stop the cooking process.
Drain well, and pat dry.
3.	In prepared pan, arrange
croissants, cheeses, ham, and
asparagus. Sprinkle with chives and
thyme.
4.	In a large bowl, whisk together
half-and-half, eggs, dry mustard,
pepper, paprika, and remaining
2 teaspoons salt; gently pour mixture
evenly over croissant mixture in pan.
Let stand at room temperature for
30 minutes.
5.	Preheat oven to 350°.
6.	Cover baking dish with foil.
7.	Bake until edges are set and
center jiggles slightly when pan is
gently shaken, 35 to 40 minutes.
Uncover and bake until slightly
puffed and top is golden brown,
about 10 minutes more. Let cool for
10 minutes before serving. Garnish
with chives, if desired.
Grits Casserole
MAKES 4TO 6 SERVINGS
(photo on page 64)
2Уг cups water
2/з cup white grits
2 teaspoons kosher salt
2 large eggs, separated
1	(5-ounce) container creme
fraiche
2	cups shredded smoked Gouda
cheese
1.	Preheat oven to 350°. Lightly spray
a 1-quart baking dish with cooking
spray.
2.	In a medium saucepan, combine
2Уг cups water, grits, and salt. Bring
to a boil over medium-high heat.
Reduce heat, cover, and simmer
until tender and thickened, about
15 minutes. Transfer to a large
bowl, and let cool for 5 minutes.
Whisk in egg yolks, creme fraiche, and
cheese until smooth.
3.	In the bowl of a stand mixer fitted
with the whisk attachment, beat
egg whites at medium-high speed
until stiff peaks form. Fold into grits
mixture in two additions until no
streaks remain. Transfer to
prepared pan.
4.	Bake until golden brown, 35 to
40 minutes. Let cool for 5 minutes
before serving.
Cream Biscuits
MAKES 9
(photo on page 65)
2 cups all-purpose flour, plus
more for dusting
1У2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
5 tablespoons unsalted butter,
grated
1 cup heavy whipping cream
Jam, honey, and butter, to serve
1.	Preheat oven to 425°. Line
a rimmed baking sheet with
parchment paper.
2.	In a large bowl, whisk together
flour, sugar, baking powder, and salt.
Add butter, and stir with a spoon
until just combined. Add cream, and
stir until a dough forms.
3.	Turn out dough onto a lightly
floured surface, and pat into a
rectangle. Cut into 4 squares, and
stack them on top of each other.
Pat down, and roll into a 6-inch
square (about 3A inch thick). Cut into
2-inch squares. Place 1 inch apart on
prepared pan.
4.	Bake until golden brown, 12 to
15 minutes. Serve warm with jam,
honey, and butter.
Ambrosia Parfaits
MAKES 6
(photo on page 63)
2У2 cups whole plain yogurt
У2 cup marshmallow creme
1 cup diced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup diced clementine
1 tablespoon sliced fresh mint
1 tablespoon fresh lemon juice
1 tablespoon honey
У4 cup toasted unsweetened
flaked coconut
Уд cup chopped roasted salted
pistachios
Garnish: fresh mint sprigs
1.	In a medium bowl, whisk together
yogurt and marshmallow creme.
2.	In another medium bowl,
combine strawberries, blueberries,
raspberries, clementine, sliced mint,
lemon juice, and honey.
3.	Divide yogurt mixture among
desired glasses. Top with fruit
mixture. Sprinkle coconut and
pistachios on top. Garnish with mint
sprigs, if desired. Ii
MAY . JUNE 2024 | TASTE OF THE SOUTH 68
Southern Staples
SWEETENED
CONDENSED MILK
Sweetened condensed milk is the starring ingredient in countless
creamy desserts. It’s no surprise we all have a couple of cans
stashed in our pantry. It brings a decadent, unique flavor to
favorites like banana pudding and icebox pie. So, when your sweet
tooth is calling, here are some sweet ideas we think you will love.

’«ed
Л«1к
PHOTOGRAPHY BY JIM BATHIE I RECIPE DEVELOPMENT BY OLA AGBODZA
FOOD styling by KATHLEEN KANEN | styling by MAGGIE HILL
MAY • JUNE 2024 | TASTE OF TH E SO UTH 70
Lemon Icebox Pie
MAKES 1 (9-INCH) PIE
2 cups finely crushed shortbread
cookie crumbs
6 tablespoons unsalted butter,
melted
2 tablespoons sugar
1	(12-ounce) jar lemon curd
14 cup sweetened condensed milk
14 cup mascarpone cheese
1 tablespoon lightly packed
lemon zest
14 cup cold heavy whipping cream
Swiss Meringue (recipe follows)
1.	Preheat oven to 350°.
2.	In a medium bowl, stir together
cookie crumbs, melted butter, and
sugar until well combined. Firmly press
mixture into bottom and up sides of a
9-inch pie plate. Freeze for 10 minutes.
3.	Bake until crust is lightly browned,
15 to 20 minutes. Let cool completely
on a wire rack, about 20 minutes.
4.	In the bowl of a stand mixer fitted
with the whisk attachment, beat lemon
curd, condensed milk, mascarpone,
and lemon zest at low speed until well
combined, stopping to scrape sides
of bowl. Increase mixer speed to high,
and add cream in a slow, steady stream.
Beat until stiff peaks form, 2 to
3 minutes. Spoon filling into crust, cover
with plastic wrap, and refrigerate for
4 hours or up to overnight. When ready
to serve, top with Swiss Meringue.
Using a handheld kitchen torch,
carefully brown meringue.
Swiss Meringue
MAKES ABOUT 2 CUPS
2 egg whites, room
temperature
14 cup sugar
14 teaspoon cream of tartar
14 teaspoon kosher salt
% teaspoon vanilla extract
1. In the top of a double boiler,
whisk together egg whites, sugar,
cream of tartar, and salt. Cook over
simmering water, stirring occasionally,
until sugar dissolves and an instant-
read thermometer registers 160°, about
7 minutes.
2.Transfer mixture to the bowl of
a stand mixer fitted with the whisk
attachment. Beat at high speed until
tripled in volume and stiff peaks form,
4 to 6 minutes. Beat in vanilla. Use
immediately.
Banana Pudding
MAKES ABOUT 12 SERVINGS
1	(14-ounce) can sweetened
condensed milk
114 cups cold whole milk
1	(3.4-ounce) box vanilla instant
pudding mix
214 cups cold heavy whipping
cream
1 teaspoon vanilla extract
14 teaspoon kosher salt
4 large ripe but firm bananas,
sliced
1	(11 -ounce) box vanilla wafers
Sweetened Condensed Milk
Whipped Cream (recipe follows)
Garnish: banana slices, crushed
vanilla wafers
1. In the container of a blender, process
condensed milk, cold milk, and pudding
mix until smooth and mixture starts
to thicken, 2 to 3 minutes. Transfer to
a large bowl, cover with plastic wrap,
and refrigerate for 4 hours or up to
overnight.
2. In the bowl of a stand mixer fitted
with the whisk attachment, beat cold
cream, vanilla, and salt at medium-high
speed until stiff peaks form, 2 to
3 minutes. Using a rubber spatula,
gently fold whipped cream into
pudding mixture in three additions
until well combined and no streaks
remain.
3.ln bottom of a 13x9-inch baking
dish, spread one-fourth of pudding
mixture. Arrange half of banana slices
on top. Spread one-fourth of pudding
mixture onto banana slices. Top with
half of vanilla wafers. Repeat layers
once. Top with Sweetened Condensed
Milk Whipped Cream. Loosely cover
and refrigerate for at least 1 hour or up
to 4 hours. Just before serving, garnish
with banana slices and crushed vanilla
wafers, if desired.
Sweetened Condensed
Milk Whipped Cream
MAKES 2'A CUPS
2 cups cold heavy whipping
cream
14 cup sweetened condensed milk
2 teaspoons vanilla extract
14 teaspoon kosher salt
1. In the bowl of stand mixer fitted
with the whisk attachment, beat all
ingredients at medium-high speed until
stiff peaks form. Use immediately.
71 TASTE OF THE SOUTH | MAY • JUNE 2024

Flan
MAKES 6 TO 8 SERVINGS
3A cup sugar
Уз cup water
3 large eggs
2 egg yolks
1 (14-ounce) can sweetened
condensed milk
1 (12-ounce) can evaporated
milk
11 2/г teaspoons vanilla bean paste
% teaspoon kosher salt
1. Preheat oven to 325°.
2. In a small saucepan, combine
sugar and Уз cup water. Bring to a
boil over medium-high heat, stirring
frequently to help sugar dissolve,
being careful not to splash sides of
pan. (Use a wet pastry brush to help
dissolve any sugar that sticks to sides
of pan. Do not stir once mixture starts
to boil.) Cook until mixture turns
a deep amber color, 7 to 9 minutes.
Immediately pour into an 8-inch round
nonstick metal cake pan. Carefully
swirl pan so bottom is evenly coated
with caramel. (Sides of pan might
become hot. Be sure to use a towel
or a potholder under pan to protect
counter.)
3.	In a large bowl, whisk together eggs
and egg yolks until well combined.
Add condensed milk and all remaining
ingredients; gently whisk until well
combined, stopping to scrape sides
of bowl and being careful not to
incorporate too much air. Strain
through a fine-mesh sieve into a large
bowl or glass measuring cup.
4.	Lightly spray sides of cake pan with
cooking spray; using a paper towel,
wipe away any excess. Pour egg
mixture on top of caramel in prepared
pan. Using a small spoon, skim off any
bubble clusters on surface, if needed.
Tightly cover pan with foil, and place in
a 13x9-inch baking pan. Place in oven.
Add hot water to baking pan to come
halfway up sides of cake pan.
5.	Bake until edges are set but center
has a slight jiggle and an instant-
read thermometer inserted in center
registers 170° to 175°, 1 hour to 1 hour
and 10 minutes. Transfer cake pan
to a wire rack; uncover and let cool
completely. Cover and refrigerate for
at least 4 hours or up to overnight.
6.	To serve, let flan stand at room
temperature for 30 minutes. Place a
plate upside down on top of cake pan;
invert flan, and remove pan. Best served
same day.
Dessert Pizza
MAKES 6 TO 8 SERVINGS
(photo on page 70)
!6 cup unsalted butter, softened
1 cup firmly packed light brown
sugar
1	large egg, room temperature
1	egg yolk
2	teaspoons vanilla extract
1% cups all-purpose flour
1У2 teaspoons cornstarch
У2 teaspoon kosher salt
У4 teaspoon baking powder
Уз teaspoon baking soda
Whipped Cream Cheese Frosting
(recipe follows)
Toppings: sliced fresh strawberries,
sliced kiwis, and fresh
blueberries
Garnish: fresh mint
1.	Preheat oven to 350°. Lightly spray a
12y2x9-inch rimmed baking sheet with
cooking spray. Line bottom of pan with
parchment paper.
2.	In the bowl of a stand mixer fitted
with the paddle attachment, beat
butter and brown sugar at medium
speed until light and fluffy, 3 to
4 minutes, stopping to scrape sides of
bowl. Beat in egg and egg yolk until
well combined. Beat in vanilla.
3.	In a medium bowl, whisk together
flour, cornstarch, salt, baking powder,
and baking soda. With mixer on low
73 TASTE OF THE SOUTH | MAY • JUNE 2024
speed, gradually add flour mixture
to butter mixture, beating until just
combined and stopping to scrape sides
of bowl. Press dough into prepared pan
with the palm of your hand, ensuring
it fills pan evenly. (If dough is sticky,
lightly dust hands with flour.)
4. Bake until edges are golden brown,
10 to 15 minutes. Let cool completely
on a wire rack. Spread Whipped Cream
Cheese Frosting on top of cooled crust,
and top with fruit as desired. Garnish
with mint, if desired.
Whipped Cream Cheese
Frosting
MAKES ABOUT 3 CUPS
6 ounces cream cheese, softened
Уз cup sweetened condensed milk
1 tablespoon lightly packed
lemon zest
3Л cup heavy whipping cream
1. In the bowl of a stand mixer fitted
with the whisk attachment, beat cream
cheese, condensed milk, and lemon
zest at low speed until well combined,
about 1 minute, stopping to scrape
sides of bowl. Increase mixer speed to
high, and add cream in a slow, steady
stream. Beat until smooth and medium
peaks form. Use immediately.
MAY • JUNE 2024 | TASTE OF THE SOUTH 74
Chocolate Pound Cake
with Hot Fudge Glaze
MAKES 1 (10-INCH) CAKE
V/2 cups unsalted butter, softened
214 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
314 cups all-purpose flour
14 cup Dutch process cocoa
powder
2 teaspoons espresso powder
1	teaspoon kosher salt
14	teaspoon baking powder
1	cup sweetened condensed milk
1	cup sour cream, room
temperature
Hot Fudge Glaze (recipe follows)
1.	In the bowl of a stand mixer fitted
with the paddle attachment, beat
butter and sugar at medium speed until
fluffy, 5 to 7 minutes, stopping to scrape
sides of bowl. Add eggs, one at a time,
beating well after each addition. Beat
in vanilla.
2.	In a medium bowl, whisk together
flour, cocoa, espresso powder, salt,
and baking powder. In a small bowl,
combine condensed milk and sour
cream. With mixer on low speed,
gradually add flour mixture to butter
mixture alternately with condensed
milk mixture, beginning and ending
with flour mixture, beating until just
combined after each addition.
3.	Preheat oven to 325°. Spray a 10-inch
tube pan with baking spray with flour.
Pour batter into prepared pan.
4.	Bake until a wooden pick inserted
near center comes out clean, 1 hour and
20 minutes to 1 hour and 25 minutes.
Let cool in pan for 10 minutes. Remove
from pan, and let cool completely on a
wire rack. Top with Hot Fudge Glaze as
desired. Store in an airtight container
for up to 3 days.
Hot Fudge Glaze
MAKES I'ACUPS
14 cup granulated sugar
14 cup Dutch process cocoa
powder
14 cup heavy whipping cream
14 cup firmly packed light brown
sugar
14 cup unsalted butter
14 cup sweetened condensed milk
1 teaspoon vanilla extract
1. In a medium heavy-bottomed
saucepan, combine all ingredients;
bring to a boil over medium heat,
stirring occasionally. Cook, stirring
constantly, for 1 minute. Remove
from heat, and transfer to the bowl
of a stand mixer fitted with the paddle
attachment. Beat at high speed until
thick, 2 to 3 minutes. Use
immediately. H
75 TASTE OF THE SOUTH | MAY • JUNE 2024
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interspersed with heartwarming stories about
raising children, keeping an open heart, and
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—I Cooking with Darryl
Kitchen Full of Comfort
TikTok creator Darryl Postelnick embraces home-grown
comfort and creates new family traditions
STORY AND recipes by DARRYL POSTELNICK
IN MY MIDDLE-CLASS FAMILY GROWING UP, my mother
had a home-cooked meal on the table every night. My father
worked in a factory and earned an hourly wage, and I had four
siblings (and my grandmother) in a small Chicago, Illinois,
house. When my father came home from a hard day’s work,
dinner was always ready and on the table. My mother and
father were 100% Polish, but they didn’t immigrate here;
their parents were born and raised the US. My mom’s cooking
consisted of “American fare” (with some occasional Polish
dishes), including a lot of comfort foods and meals that
could feed our family of eight. Since they were always on a
tight budget, she would shop the “dented cans cart” and the
ready-to-expire foods at the grocery store because she knew
she could get a deal. Since she was making those meals with
a quick turnaround, it was never an issue. Quite frankly, we
didn’t know or care!
The delight would start after I would get home from
school or sporting events to the smell of a home-cooked
meal. Whether it be a chicken dish, meat loaf, stew, or the
rare steak dinner, the house smelled amazing. I would watch
my mom with the prep and occasionally sneak in for a taste
test every now and then. The smell of comfort foods cooking
for extended times in the house has always stayed with me.
There is nothing better; it is like the sound and smell of a
crackling fire in the fireplace on a cold winter’s day.
The first time I had braised short ribs was at my neighbor
Jim’s house, who is an accomplished cook himself. We often
share recipes, and he is over at my house daily to see what
I’m cooking. The way the house smells when the short ribs
are cooking with the mirepoix, garlic, and red wine is a
scent I never get enough of. He shared his recipe with me,
but frankly, he’s not a vegetable fan, so it leaves a lot of the
good stuff out. I decided to load up on all the veggies and
even included У2 cup cognac during the final 30 minutes of
cooking, which brings this dish to a new level.
What I love most about the short ribs—and why they
are my #1 favorite recipe to cook—is the way the smell of
them cooking fills the house the entire day, which is so
rewarding. There’s also the way the meat falls off the bone
and is so tender that you can cut it with a fork. Served over
mashed potatoes, this meal is true decadence.
When I make short ribs now, I always cook more than
I need so I can have leftovers. I don’t serve the leftovers as
a meal but to make as an add-on to mac and cheese, tacos,
quesadillas, or pasta. Their melt-in-your-mouth tenderness
is beyond delicious even the next day.
77 TASTE OF THE SOUTH | MAY • JUNE 2024
Comfort foods like
these are such an
important part of my
cooking, as they bring
back the old-school
ways my mother
would cook for us in
the house growing up.
-DARRYL POSTELNICK
MAY • JUNE 2024 | TASTE OF THE SOUTH 78
Another family favorite are my Filet Crisp. These were
inspired by a local restaurant in my town where they have
an appetizer by the same name on their menu. Theirs are
a bit different, as they use a crostino and a sauce on theirs,
but I wanted to recreate this dish and add some of my own
personal twists to it.
They start with a medium-rare filet, seasoned with
salt and pepper, making sure it is cooked until a proper
crust forms on each steak. Next, you take a baguette loaf
and cut it into small 1/4-inch slices. After sauteing some
garlic in oil (with pepper), you dip each baguette slice
into the garlic mixture and place on a baking sheet. Bake
in the oven until they are crisp and toasty. Then add the
garlic and chive spread to the baguette and place back in
the oven until it gets warm but not melted. Once they’re
removed, add a slice of filet onto the cheese and you’ll have
your Filet Crisp. Every time we have served this dish, it’s
become a favorite with family and friends. What makes
this dish so special is the camaraderie it gives to everyone
since we serve it as an appetizer, not a meal. So, no formal
sitting, but instead, congregating and enjoying everyone’s
company. This is our favorite way of enjoying all our meals.
Comfort foods like these are such an important part
of my cooking, as they bring back the old-school ways my
mother would cook for us in the house growing up.
Darryl is a loving husband and father and an Illinois native with
decades of experience in sales at the executive level. With inspiration
from his children, in the height of the COVID-19 pandemic, Darryl
turned his love for cooking at home into a thriving following on
social media platforms like TikTok and Instagram, where he cooks
both in his kitchen and outdoor on the grill for his more than
3.5 million followers.
79 TASTE OF THE SOUTH | MAY • JUNE 2024
MAY • JUNE 2024 | TASTE OF THE SOUTH 80
Braised Short Ribs
MAKES 6 SERVINGS
5 pounds bone-in short ribs
1	tablespoon kosher salt
1	tablespoon ground black
pepper
2	tablespoons bacon drippings*
3	stalks celery, chopped
1 large white onion, chopped
3 carrots, chopped
Handful of garlic cloves, chopped
6 to 8 large mushrooms, sliced
3 tablespoons all-purpose flour
1 (8-ounce) can tomato paste
1	(750-ml) bottle cabernet
sauvignon
3	bay leaves
2 teaspoons dried oregano
4	sprigs fresh thyme
4	sprigs fresh rosemary
4	sprigs fresh parsley
2	cups beef broth
2	cups vegetable broth
У2	cup cognac
У2 cup butter, cut into quarters
Mashed potatoes, to serve
Garnish: chopped fresh parsley
1.	Season short ribs with salt and
pepper.
2.	In large ovenproof pot, heat bacon
drippings over medium-high heat.
Working in two batches, sear short
ribs on all sides, remove, and set
aside.
3.	In the same pot, cook celery, onion,
carrots, and garlic, stirring frequently,
until soft and browned, about
10 minutes.
4.	Add mushrooms. Stir in flour,
tomato paste, and wine until
combined.
5.	Return the short ribs to the pot, and
turn heat to high to bring to a boil;
reduce heat, and let simmer for 10 to
15 minutes.
6.	Preheat oven to 350°.
7.Stir in bay leaves, oregano, thyme,
rosemary, parsley, and broths. Bring
to a boil, and cover with lid.
1 1
8. Bake until short ribs are tender,
about 2У? to 3 hours. Add cognac,
cover, and bake for 15 minutes more.
Place one-fourth of butter in each
quadrant of the pot. Cover until
butter has melted. Transfer short ribs
to a serving dish, and strain the gravy
into another bowl. Serve ribs and
gravy over mashed potatoes. Garnish
with parsley, if desired.
Darryl uses Bacon Up.
Filet Crisp
MAKES 12
(photo on page 83)
У4
1
1
12
1
2
2
2
2
1
cup minced garlic
cup olive oil
tablespoon chopped fresh
rosemary
tablespoon chopped fresh
thyme
teaspoons kosher salt, divided
teaspoons ground black pepper,
divided
tablespoons bacon drippings*,
melted
(6-ounce) filet mignon steaks,
room temperature
(Уг-inch-thick) slices French
baguette
(5.3-ounce) package garlic and
herbs cheese*
1. Preheat pizza oven to 900° or
preheat broiler to high.
2.In a small saucepan, saute garlic in
oil over medium heat. Add rosemary,
thyme, 1 teaspoon salt, and
1 teaspoon pepper.
3.	Brush all sides of steaks with
melted bacon drippings. Season
with remaining 1 teaspoon salt and
remaining 1 teaspoon pepper.
4.	In a cast-iron skillet, layer bread
slices.
5.	Bake for 15 seconds. Dip each
bread slice in oil mixture, and bake
for 10 seconds more. Remove from
skillet, and set aside.
6.	Heat same skillet in oven for a
few minutes. Add steaks to the hot
skillet, and cook for 116 minutes.
Turn, and cook for 116 to 2 minutes.
Remove from skillet, tent with foil,
and let stand for 10 minutes.
7.	Spread cheese on each bread
slice. Slice steak, and layer on top
of cheese. H
Darryl uses Bacon Up and Boursin.
—I Southern Stories
The Power
of Perseverance
How two formerly up-and-coming chefs arrived at success
with one of Mississippi’s most outstanding concepts
story by DANIEL DUBUISSON
ALEX PERRY AND KUMI OMORI, the husband-and-wife
owners/operators of Vestige in Ocean Springs, Mississippi,
traversed a unique and often winding path to craft a dining
experience that transcends the idea of ordinary. From a
chance encounter to navigating the complexities of the
culinary world all on their own, this dynamic duo has
transformed once seedling interests in professional cooking
into an award-winning concept with beloved menus for Gulf
Coast locals and visitors alike.
For Alex, the path to the kitchen was an unexpected one.
Initially on track to become an epidemiologist, the Mississippi
native found himself drawn to the world of cooking during his
college years. He tookan enormous leap of faith and left school
in Alabama to enroll in culinary school in Orlando, Florida.
Despite the initial uncertainties, he found himself captivated
by the ever-changing nature of the culinary industry.
“I started cooking a little bit in college just to stave off
monotony,” Alex explains. “During that time, I was really
enjoying the old-school Japanese Iron СЛе/episodes that’d
come on TV late at night around midnight. I’ve always been a
night owl, so I’d watch those matches
and get the feeling that I could make it
a career instead of following the pre-
med path.”
His transition away from
traditional college to culinary school
inspired quite a bit of apprehension.
Yet, armed with determination and a
willingness to learn, he dove headfirst
into his new courses at Le Cordon
Bleu in Orlando. The experience was
a departure from the education and
challenges he’d previously faced in
college, which was certainly a welcome
change.
“Getting a biology degree was
excellent in theory,” Alex says. “It’s
just really boring in practice. Once I
got to culinary school and completed
the required sanitary and safety training, I was locked in. I
realized I was going to be fine because every day was different.
Things were dynamic and always moving along. It was never,
never boring.”
Meanwhile, Kumi found herself drawn to the United
States’ culinary scene thanks to a serendipitous placement
with an English language teacher in grade school. Born
and raised in a tiny mountain village in Japan, she enjoyed
sampling snack foods the American teacher would bring to
class and eventually decided to move stateside for college. It
was while attending nursing school at the same university as
Alex that she took the first steps on her path toward a career
in the culinary arts that’d soon run parallel to Alex’s.
“She worked as a server at a local sushi restaurant but
was already a fantastic cook,” Alex says. “I had completed my
15-month stint at culinary school and moved home almost
immediately after Hurricane Katrina, landing a job at No Ja in
Mobile, Alabama. We met at a mutual friend’s birthday party
and immediately started bonding over food. She inevitably
left the sushi place in search of a more dynamic restaurant
83 TASTE OF THE SOUTH | MAY • JUNE 2024
experience and came to work with me at NoJa doing nearly
every front- and back-of-house job at some point.”
The pair’s professional paths converged at NoJa, where
they not only found a lasting love but also forged a partnership
rooted in their shared culinary vision. As both Alex and Kumi
rose through the restaurant’s ranks, eventually taking on
leadership positions, they became driven to create something
uniquely their own. They set their sights on blazing new trails
by opening a restaurant of their own. In 2013, Vestige was
born.
“We had some very honest conversations about going into
business together as a couple,” Alex says. “We were always
going to be equal owners with neither of us holding any power
over the other. We just needed to set some parameters. There
have been times we were there until maybe 3 a.m. because
we weren’t going home without figuring something out. It’s
gotten easier the longer we’ve gone on and gave ourselves time
to settle into the restaurant’s true identity.”
Initially rooted in Mediterranean cuisine, the menu at
Vestige underwent several transformations over the years,
evolving finally to embrace the flavors of both the Gulf Coast
and Japan. Today, Vestige offers a dining experience like no
other in the area, where guests can expect to be treated to a
carefully curated, predetermined menu that showcases the
best of local and seasonal ingredients.
Years of hard work and perseverance paid off as the
restaurant now enters its 10th anniversary with yet another
James Beard Award nomination under its belt. In 2023, the
duo were finalists themselves for Best Chef: South, but Vestige
is back on the ballot in 2024 as a semifinalist for Outstanding
Restaurant. Alex was also previously a semifinalist in 2019
for Best Chef: South. Both Alex and Kumi see this type of
recognition from their industry peers as validation of the
risks they’ve each taken through the years. It’s the proof they
needed to believe they’ve taken the right path, but there’s still
plenty more up their sleeves.
“We’re representing Mississippi and the Gulf Coast,” Alex
says. “We have a duty to continue showing that Mississippi
can hang with the best of them, and we take that duty very
seriously. It makes us proud to be a part of something like that,
and we will continue doing all we can to help showcase all the
potential our region holds.” H
GET THERE
Vestige
715 Washington Ave.
Ocean Springs, Mississippi
@vestige.restaurant
THIS PAGE (From
top to bottom):
Sweetbread karaage
with carrot kimchi
and Foie gras tartlet
with fermented green
tomato jam and
pickled roses; Miso
brulee hamachi with
spruce and kaluga;
Poached Halibut with
summer tsukemono
and tomato dashi.
MAY • JUNE 2024 | TASTE OF THE SOUTH 84
j South’s Best
HAVE
УШ
CAKE
AND EAT IT, TOO
by KAITLYN SHEHEE
CAKE IS THE ULTIMATE INDULGENT DESSERT, but sometimes, it can be a
hassle to bake from scratch all on your own. Sometimes, you just want to have your
cake in a snap, so we’ve compiled eight of the best places in the South that can help
you satisfy your cake cravings in a hurry! We know you’ll be enjoying a slice in no
time with whichever cake you choose.
Starting off in New Orleans, Louisiana, we’ve got the classic doberge cake
from Debbie Does Doberge. These cakes are a staple in Louisiana, and if you’ve
never had one, you’ll definitely want to try your first from Debbie Does Doberge.
Hopping over to Savannah, Georgia, we have Savannah’s Candy Kitchen. From
layer cakes that feature flavors like red velvet or strawberries and cream to fine
creations like its Coconut Joy Cake, there’s something for everyone to love when
you order from here.
Next up on our list is a bakery located in Memphis, Tennessee, that offers loads
of sugary delights. Sugar Avenue truly understands the sweeter things in life, and
that shows in the extraordinary cakes that can be shipped right to your door. The
popular flavors include decadent caramel, zesty lemon, and comforting chocolate.
And made-from-scratch Southern desserts don’t get much better than the ones
served up at Sugaree’s Bakery in New Albany, Mississippi. It’s hard to pick just
one, which is why the bakery, known for its layer cakes, offers a unique sampler
that features all eight of its famous flavors.
Located in Fort Lauderdale, Florida, We Take The Cake is sure to satisfy
your cravings with absolutely decadent options that are downright stunning.
From its beautiful rose cakes to the mouthwatering strawberry and chocolate
SAVANNAH'S CANDY KITCHEN
242 East Lathrop Ave.
Savannah, Georgia
savannahcandy.com
DEBBIE DOES DOBERGE
1179 Annunciation St.
New Orleans, Louisiana
debbiedoesdoberge.com
SUGAR AVENUE
Memphis, Tennessee
sugaravenue.com
SUGAREE'S BAKERY
110 W. Bankhead St.
New Albany, Mississippi
sugarees.com
WE TAKE THE CAKE
1211 NE. 9th Ave.
Fort Lauderdale, Florida
wetakethecake.com
CAKES BY JANE
55 Monticello Rd.
Weaverville, North Carolina
cakesbyjane.com
POINT CLEAR CAKES
Fairhope, Alabama
poin tclearca kes.com
THESWEETERY
1814 E. Greenville St.
Anderson, South Carolina
thesweetery.com
MAY • JUNE 2024 | TASTE OF THE SOUTH 86
varieties, it’s a must-try for any cake enthusiast. Next on our list of indulgences is
Cakes by Jane in Weaverville, North Carolina. Folks across the nation have been
experiencing these delicious and comforting cakes for decades. You’ll want to get
your hands on any one of the exciting flavors, like Totally Turtle, Blueberry Lemon,
or Sea Salted Caramel. And, of course, it has the classics, too, which are always
satisfying.
Fairhope, Alabama, is home to Point Clear Cakes, a small family bakery that
makes specialty almond cakes perfect for any occasion. You’ll want to have yours
shipped ASAP to try out that sweet, buttery flavor. Rounding out our list is The
Sweetery in Anderson, South Carolina. This bakery’s delicious desserts span from
layer cakes to pound cakes to cheesecakes that are magnificently decadent, and it
has one of the best caramel layer cakes around, so go ahead and treat yourself.
No matter what part of the country you live in, you can get these amazing
Southern cakes delivered right to your front door, and we think that’s pretty darn
neat. No matter which cakes you choose from our list, we know your cravings will
be satisfied and you’ll be coming back for more. Did we miss your favorite mail-
order cake? Let us know! 11
Share your
FAVORITE
o © @
Connect with us on
Facebook, Instagram,
and X to share
your local favorites.
Taste of the South Magazine
@tasteofthesouthmagazine
@tastemag
87 TASTE OF THE SOUTH | MAY • JUNE 2024
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—I Heirloom Recipe
Family Favorites
Try a taste of this decadent bake that’s passed down in
managing editor Whitney Durrwachter’s family
by WHITNEY DURRWACHTER | photography by JIM BATH IE | food styling by KATIE MOON DICKERSON | styling by LUCY FINNEY
DOROTHY DURRWACHTER KNEW
HER WAY AROUND A RECIPE, and she
followed them to the letter. If the dish
didn’t turn out right, well maybe there
was something wrong with the recipe.
Although she was a busy mother of
seven sons, she did everything in
her home with excellence: pressed
tablecloths, a beautifully set table,
perfectly tucked sheets, and delicious
dishes cooked well into her 90s. One
recipe that’s been passed down to her
family is this coconut cake. She found
the original recipe in a magazine
and honed it to perfection. So much
so that she even had her husband,
John "Jay" Durrwachter, break into
a fresh coconut so she could use the
coconut water in the recipe for the
best possible flavor. Her youngest
son and my father-in-law, Jeff
Durrwachter, and his wife, Kelly, have
carried on the tradition while making
their own tweaks and adjustments,
like processing the fresh coconut
and using it to coat the cake for an
irresistible chewy texture.
That’s what I love about heirloom
recipes, the way one wonderful
matriarch’s good cooking can inspire
an entire family as it changes over
time. This version of the recipe is an
easier evolution of the cake—don’t
worry, no cracking into a coconut
required—but the sweet taste of care
and attention will make this a new
family favorite for you, too.
Sour Cream
Coconut Cake
MAKES 1 (8-INCH) CAKE
1	(15.25-ounce ) box butter cake
mix
2	cups sugar
1	(8-ounce) container sour cream
1	(12-ounce) package frozen
unsweetened coconut
(thawed)*
1 (8-ounce) container frozen
whipped topping, thawed and
divided
1У3 cups sweetened flaked coconut
(use more as needed to cover
cake)
1. Preheat oven to 350°. Spray
2 (8-inch) round cake pans with
baking spray with flour.
2. Prepare cake mix according to
package directions. Divide batter
evenly between prepared pans.
З.Ваке until a wooden pick inserted
in center comes out clean, about
25 minutes. Let cool in pans for
10 minutes. Remove from pans, and
let cool completely on wire racks;
wrap cake layers in plastic wrap, and
refrigerate for at least 1 hour or up to
overnight.
4. In a medium bowl, stir together
sugar, sour cream, and thawed
coconut, stirring until well combined.
5. In another medium bowl, place
1 cup sugar mixture, and gently fold
in 2 cups whipped topping until
combined. Refrigerate mixture until
cold, at least 30 minutes.
6.Cut each cake layer in half
horizontally to make 4 layers. Place
1 cake layer, cut side up, on a cake
plate. Spread one-third of remaining
sugar mixture evenly on top. Spread
a thin layer of remaining whipped
topping over sugar mixture.
Repeat with second and
third cake layers, and
place remaining
layer, cut side
down,
on top.
7.Spread sugar-
whipped topping
mixture on top and
sides of cake. Press
flaked coconut evenly
on top and sides of
cake. Refrigerate in an
airtight container for
3 days for the best flavor. H
*Note: If you can't find frozen fresh
coconut, finely chop 12 ounces
unsweetened shredded coconut in
a food processor.
“My mother-in-law,
Kelly, bakes this cake
for holidays, and I
can't wait to enjoy
a slice at our next
celebration."
—WHITNEY DURRWACHTER
89 TASTE OF THE SOUTH | MAY • JUNE 2024

I Cast Iron Favorites
Fresh & Fried
Nothing says summer produce in the South
quite like frying it up
PHOTOGRAPHY BY JIM BATHIE I RECIPE DEVELOPMENT BY IZZIE TURNER | FOOD STYLING BY KATH LEEN KANEN I STYLING BY DONNA NICHOLS
Fried Green Tomatoes,
Onion, Pickles, and Pickled
Jalapenos with Remoulade
MAKES 8TO 10 SERVINGS
3 cups plain stone-ground yellow
cornmeal
1	cup all-purpose flour
1	cup panko (Japanese bread crumbs)
1	tablespoon Cajun seasoning*
2	cups whole buttermilk
Vegetable oil, for frying
2	cups sliced pickles
1	cup sliced pickled jalapenos
2	medium green tomatoes, cut into 1 -inch
pieces
1 medium onion, cut into 6 wedges and
pieces separated
Remoulade (recipe follows)
Lemon wedges and hot sauce, to serve
Garnish: Cajun seasoning, sliced green onion
1.	In a large bowl, combine cornmeal, flour,
bread crumbs, and Cajun seasoning. In a
medium bowl, place buttermilk.
2.	In a large cast-iron Dutch oven, pour oil to a
depth of 2 inches, and heat over medium heat
until a deep-fry thermometer registers 350°.
3.	Add pickles to buttermilk, stirring to ensure
they are well coated. Remove from buttermilk,
letting excess drip off. Dredge pickles in
cornmeal mixture, shaking off excess.
4.	Fry pickles in batches until golden brown
and crisp, 2 to 3 minutes, stirring halfway
through frying. Using a slotted spoon or spider
strainer, remove from oil, and let drain on a
wire rack. Repeat procedure with jalapenos,
green tomatoes, and onion pieces. Serve with
Remoulade, lemon wedges, and hot sauce, and
garnish with Cajun seasoning and green onion,
if desired.
*И/е used Slap Ya Mama Cajun Seasoning.
Remoulade
MAKES ABOUT 116 CUPS
1	cup mayonnaise
2	tablespoons stone-ground mustard
1 tablespoon chopped capers
1 tablespoon water
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1. In a medium bowl, whisk together
mayonnaise, mustard, capers,
1 tablespoon water, lemon
juice, and hot sauce.
Serve immediately,
or cover and
refrigerate for up
to 1 week. H
91 TASTE OF THE SOUTH | MAY • JUNE 2024


Cooking Class

Nibble Know-How
This classic snack is made from a beautifully simple, buttery cheese
pastry with a tiny kick of spice. In the South, we love to serve
them year-round for teas, showers, cocktail parties, and holiday
gatherings. They tick all the boxes for being easy, delicious, and
loved by young and old alike. No cookie press? No problem!
These three versions don’t require piping or a cookie press.
—
PHOTOGRAPHY BY JIM BATH IE I RECIPE DEVELOPMENT BY IZZIE TURNER | FOOD STYLING BY KATHLEEN KANEN I STYLING BY DONNA NICHOLS	Ж
Cheese Straws 3 Ways
MAKES ABOUT 36 WAFERS, 72 STRAWS,
OR 64 STARS
2 cups all-purpose flour
2 cups shredded sharp Cheddar
cheese, room temperature
% cup cold unsalted butter, cubed
1 teaspoon kosher salt
!4 teaspoon ground red pepper
Уд teaspoon garlic powder
У» teaspoon smoked paprika
5 tablespoons whole milk
Garnish: smoked paprika, ground
red pepper
1. Preheat oven to 350°.
2. In the work bowl of a food
processor, pulse flour, cheese, cold
butter, salt, red pepper, garlic powder,
and paprika until combined. With
processor running, add milk until a
5.	Bake until golden brown and
crisp, 18 to 20 minutes. Garnish with
paprika and red pepper, if desired.
6.	For straws: Divide dough in half.
Roll half of dough into a 12x9-inch
rectangle (about 1 2/e inch thick).
(Refrigerate remaining dough until
ready to use.) Cut in half lengthwise
to form 2 (9x6-inch) rectangles. Using
a fluted pastry wheel or sharp knife,
cut each rectangle into 18 (1/2-inch)
strips. Repeat with remaining dough.
Using a metal spatula, gently lift,
and place % inch apart on ungreased
baking sheets.
7.	Bake until golden brown and
crisp, 18 to 20 minutes. Garnish with
paprika and red pepper, if desired.
8.	For stars: Divide dough in half.
Roll half of dough into a 12x9-inch
rectangle (about Ve inch thick).
(Refrigerate remaining dough until
dough forms.
3. For wafers: Roll dough into a
2-inch-wide log. Wrap in plastic
wrap, and freeze until firm, 20 to
30 minutes.
4. Unwrap dough, and cut into
y4-inch-thick slices. Using a metal
spatula, gently lift, and place 3Л inch
apart on ungreased baking sheets.
ready to use.) Using a 2]/4-inch star-
shaped cutter, cut dough, rerolling
scraps once. Repeat with remaining
half of dough. Using a metal spatula,
gently lift, and place % inch apart on
ungreased baking sheets.
9. Bake until golden brown and
crisp, 18 to 20 minutes. Garnish with
paprika and red pepper, if desired. H
к
KITCHEN TIP
Baking on unlined,
ungreased baking sheets
ensures the cheese straws
bake up nice and crisp. Don't 
worry—these ultra-buttery J
L treats will release
with ease.
93 TASTE OF THE SOUTH I MAY • JUNE 2024

Recipe Index
BREAKFAST
Banana Waffle Breakfast Trifles 57
Cream Biscuits 68
Grits Casserole 68
Maple Candied Bacon 57
BEVERAGES
Elderflower Punch 66
Summer Jam Sangria 52
DESSERTS
Ambrosia Parfaits 68
Banana Pudding 71
Chocolate Espresso Martini Trifles 59
Chocolate Pound Cake with Hot Fudge
Glaze 75
Confetti Birthday Cake Trifle 59
Dessert Pizza 73
Flan 73
Fudge Brownies 59
Jammy Crumble Bars 50
Key Lime Trifle 58
Lemon Icebox Pie 71
Shortcakes 59
Sour Cream Coconut Cake 89
Summer Berry Shortcake Trifle 59
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MAINS
Braised Short Ribs 81
Filet Crisp 82
Ham and Cheese Croissant Strata 68
Tomato Jam BLTs 52
MISCELLANEOUS
Blackberry Jam 97
Easy Fresh Fruit Jam 48
Green Goddess Dressing 29
Hot Fudge Glaze 75
Remoulade 91
Sweetened Condensed Milk Whipped
Cream 71
Swiss Meringue 71
Tomato Jam 48
Whipped Cream Cheese Frosting 74
White Barbecue Sauce 28
SALADS
Antipasto Potato Salad 36
Classic Potato Salad 36
Creamy Shrimp Pasta Salad 29
Fresh Vidalia Onion Salad 21
Green Goddess Cobb Salad 29
Loaded Baked Potato Salad 37
Succotash Potato Salad 33
Sweet Potato Salad 36
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Tarragon Chicken Salad 30
Tex-Mex Layered Salad 30
White Barbecue Brisket Salad 28
SIDES AND STARTERS
Cheese Straws 3 Ways 93
Fried Green Tomatoes, Onion, Pickles,
and Pickled Jalapenos with
Remoulade 91
Memama’s Vidalia Onion Casserole 21
RESOURCES
Sideboard: Pages 9-13: Photos
courtesy of Dallas Houston (Chef
Silver headshot); Copyright © 2023
by Rebecca L. Abbott and Jennifer
West (Air Fryer All Day cover); Melissa
Sperka; Jon Duncan (Shelby's Trio);
Eastwoods Media (Wildflower Cafe);
Scott Suchman (Petite Cerise).
Southern Bound: Pages 39-43: Photos
courtesy of Pearson Farm (peach
orchard grove, peach ice cream, peach
in hand, Pearson family); Visit Macon
(Burke Mansion, 1842 Inn porch, Oh
Honey Baking Co., H&H Soul Food,
Lane Southern Orchards; Mike Young
(Grow restaurant).
Cooking with Darryl: Pages 77-82:
Photography by John O'Hagan, food
styling by Kathleen Kanen, and styling
by Courtni Bodiford (Braised Short
Ribs photos). Photography by Kyle
Carpenter, food styling by Vanessa
Rocchio, and styling by Maggie Hill
(Filet Crisp and Darryl photos).
South's Best: Pages 85-87: Photos
courtesy of Alan Wilco (We Take the
Cake); Tony Thagard (Point Clear
Cakes); The Sweetery; Savannah's
Candy Kitchen; Cakes by Jane; Debbie
Does Doberge.
Southern Stories: Page 83-84: Photos
courtesy of Vestige.
95 TASTE OF THE SOUTH | MAY • JUNE 2024
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—I Blue Ribbon Kitchen
Can-Do Attitude
Homemade jam filled with fresh, juicy blackberries
will be the perfect sweet addition to your summer
Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips
from America's Favorite County Fair Champion, © 83 Press, 2023.
RECIPE DEVELOPMENT BY LINDA SKEENS I PHOTOGRAPHY BY MAC JAMIESON I FOOD STYLING BY VANESSA ROCCHIO I STYLING BY LUCY FINNEY
LINDA LOVESTAKING JUST A FEW SIMPLE INGREDIENTS and turning them into a memorably delicious recipe for friends and
family. Her late brother, Jerry, and his late wife, Joan, in particular, always preferred her jam to any store-bought competition.
This seasonal spread will top your toast, make your biscuits better, and fill your fridge with the sweet taste of the season.
Blackberry Jam
MAKES ABOUT 4 PINTS
8 cups crushed fresh blackberries
1	(1.75-ounce) package fruit
pectin
% teaspoon salted butter
7 cups white sugar
1. In a large stainless Dutch oven,
stir together berries, fruit pectin, and
butter. Bring mixture to a full rolling
boil over high heat, stirring constantly
with a long-handled spoon. Add sugar,
stir, and return to a full rolling boil. Boil
for exactly 1 minute, stirring constantly.
Remove from heat, and skim off foam, if
needed. Ladle into hot jars. Cover with
2-piece lids.
2. Process jam for 10 minutes in a
boiling water bath in canner. Let jars
stand at room temperature on a wire
rack or dish towel for 24 hours. Check to
make sure they are sealed. 13
97 TASTt'OF THE SOUTH X^lAY . JUNE 20 2 4
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