Southern Cooking for Company: More than 200 Southern Hospitality Secrets & Show-Off Recipes

by Nicki Pendleton Wood

Overview

The handbook of Southern hospitality—with over one hundred recipes and tips on making guests feel at home!

Food writer Nicki Pendleton Wood has gathered recipes from more than one hundred Southerners that they prepare when company is coming. These are the show-off recipes hosts pull out when guests are on the way, whether for an intimate evening with another couple, a party for a big crowd celebrating a milestone birthday, or anything in between.

In addition to the recipes, contributors share their secrets for making guests feel at home with ideas for entertaining and table setting. Dishes include:

• Crunchy Fried Field Peas
• Collards with Citrus and Cranberries
• Lemon Miso Sweet Potatoes
• Purple Hull Pea Salad with Bacon Vinaigrette
• Cuban-Southern Pork Roast with Chimichurri “Barbecue” Sauce
• Chocolate Whiskey Buttermilk Cake with Praline Topping, and many more

Product Details

ISBN-13:	9781401605421
Publisher:	HarperCollins Christian Publishing
Publication date:	03/21/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	300
File size:	40 MB
Note:	This product may take a few minutes to download.

About the Author

Nicki Pendleton Wood is the food writer for Nashville CityPaper. From 2008 to 2012 she was the food blogger for Nashville’s alternative weekly, the Nashville Scene, and she still reviews restaurants for the paper. 

Read an Excerpt

Southern Cooking for Company

More than 200 Southern Hospitality Secrets and Show-Off Recipes

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By Nicki Pendleton Wood

Thomas Nelson

Copyright © 2015 Nicki Pendleton Wood and Bryan Curtis
All rights reserved.
ISBN: 978-1-4016-0542-1

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CHAPTER 1

APPETIZERS

While food, drink, and venue are all players in the story of a party, the host is the soul of any gathering. The gathering of friends or family is the act of gracious giving. Ever wonder why an office party feels more like an obligation than a cherished occasion? It's probably because there's no real host, no single individual conveying that you are a valued guest worthy of the effort.

Gracious hosting comes from a place of purposeful caring. The warmth you share with guests suffuses the party with a spirit of pampering and the generosity of an open hand. Show your guests your party spirit the second they walk in the door by setting out special drinks, snacks, and starters.

A splash of something festive and a bite of something delicious really roll out the red carpet for guests. After all, who doesn't have a little thrill of anticipation whenever good food and good times in the care of a genial host are on the menu?

PEAR, GINGER, AND JACK 3
CARMEN APRIL'S UNEXPECTED MINT JULEP 4
BLACKBERRY SHRUB 5
PEACH MANGO SANGRIA 7
TEXAS RUBY RED GRAPEFRUIT PIMM'S CUP 8
RINGS AND THIMBLES 9
BLOODY MARY BAR 11
BOURBON MILKSHAKE 12
STRAWBERRY MILK 13
FRESH SQUEEZED LEMONADE WITH
BLACKBERRIES AND PEACHES 15
HOLIDAY SPICE PUNCH 16
WINTER HOT SPICED TEA 17
CRUNCHY FRIED FIELD PEAS 18
PICKLED SHRIMP 19
ASIAN GLAZED PECANS 21
PIMENTO CHEESE PINWHEELS 22
ZUCCHINI FRITTERS FOR A CROWD 24
SAUSAGE AND SPINACH PINWHEELS 26
FRIED DEVILED EGGS 27
BEET PICKLED DEVILISH EGGS 29
GREEN TOMATO PAKORAS 30
BLACK OLIVE CURRY CANAPÉ 32
CLASSIC SOUTHERN QUESO DIP 33
HOT BLACK-EYED PEA AND ARTICHOKE DIP 34
SHOEPEG CORN DIP 36
CHIPOTLE-LIME HUMMUS WITH
SOUR CREAM 37
GOAT CHEESE QUESO 38
LEMON GUACAMOLE 39
SALMON MOUSSE 40
HOT MARYLAND CRAB DIP 41
BENEDICTINE SPREAD 42
POLKA-DOT PARTY HAM AND SWISS ROLLS 43
CHICKEN SLIDERS WITH BACON AND AVOCADO-BASIL CREAM 45
FRIED GREEN TOMATO SLIDERS WITH AIOLI 47
CHEESY SAUSAGE WONTONS 48
SMOKY CHICKEN QUESADILLAS 49
WENDY'S BARBECUED CHICKEN GIZZARDS 50
COCKTAIL MEATBALLS 51
BACON-DATE BITES 53

PEAR, GINGER, AND JACK

Nashville, Tennessee, food stylist and cook Teresa Blackburn is a fearless inventor of cocktails, like this one she made for her potluck group. She calls it "Poire et Jacques, Y'all." You can prepare a pitcher of it and store it in the refrigerator for days, ready for a last-minute party. However you present this drink— over ice in vintage glasses or warm in kitschy mugs—it feels special in any season.

From pitcher to tablecloth, Blackburn lets her serving style be her unique welcome. In her work as a food stylist, she collects vintage and "shabby-chic" props. She loves the look of old glassware, linen napkins, and woven runners and placemats. Even old pieces of corrugated metal, burlap, and battered tin plates find a place in her tablescapes for guests.

6 cups pear cider
2 cups honey whiskey
(such as Jack Daniel's
Tennessee Honey)
1 cup pear liqueur
2 tablespoons ginger
jam or preserves
1 to 2 whole pears,
peeled

Combine the cider, whiskey, liqueur, and jam in a bowl or pitcher. Add 1 or 2 whole pears. Refrigerate until ready to serve. Serve over ice or warm in mugs. (Save the whole pears—they make a very nice dessert.)

• Makes about 2 quarts, or 8 servings

CARMEN APRIL'S UNEXPECTED MINT JULEP

"I'm a single girl. I do a lot of social stuff with friends," says Dr. Carmen April of Nashville, Tennessee. Featuring a tall glass, a generous portion of sugar, and a maraschino cherry for decoration, April's strong, sweet drink hits the spot. It's a sweetly delectable julep that's a horse of a different color on Derby Day or any day that calls for a celebratory drink.

10 fresh mint leaves,
plus more for garnish
4 teaspoons sugar
Splash of water
Crushed ice
3/4 cup bourbon
Maraschino cherries
for garnish

Divide the mint, sugar, and water between two tall glasses. Muddle with a wooden spoon. Fill the glasses with crushed ice. Pour in the bourbon. Stir to combine. Garnish with cherries and additional mint leaves.

• Makes 2 servings

If your guest list stretches beyond a handful of close friends, make a point of circulating through the party to check on guests. Make sure no one is left out and that everyone has someone to speak with.

BLACKBERRY SHRUB

Mindy Merrell and R. B. Quinn of Nashville, Tennessee, note that when getting ready for company, "We adhere to the Houdini school of cooking—creating the illusion of complexity to disguise the utter simplicity of our work." Shrub, a beverage dating back to Colonial America, is their go-to trick for summer cocktails and a conversation starter for guests. Just a couple of tablespoons of this intensely fruity, sweet, tart syrup is the secret potion for transforming a highball—like a gin and tonic, vodka and soda, whiskey sour, or Jack and ginger—into a magical libation. Blackberries make brilliant shrub, though Merrell and Quinn recommend experimenting with other fruits and berries, fresh ginger, serrano peppers, and fresh basil.

1 cup distilled vinegar
1 cup fresh blackberries
1 cup sugar

Combine the vinegar, blackberries, and sugar in a quart jar with a lid. Shake to blend the ingredients. Refrigerate at least 24 hours and up to 2 days. Strain the mixture into a bowl by pouring it through a fine sieve or a sieve layered with cheesecloth. Pour into a clean jar, cover, and refrigerate for up to 1 month. Spoon 1 tablespoon over your favorite cocktail.

• Makes enough for 16 drinks

Note: You can also freeze the shrub in ice cube trays to use as needed.

PEACH MANGO SANGRIA

When Sonia Chopra of Atlanta, Georgia, serves hot or spicy foods, especially to guests who may not be acclimated to them, she offers cool, fruity drinks, like this lightly sweet sangria. It's a natural with her Green Tomato Pakoras (page 30).

SIMPLE SYRUP
1/3 cup sugar
2 tablespoons water

SANGRIA
1 (750-ml) bottle white
wine
1 cup orange-flavored
cognac (such as
Grand Marnier)
¼ cup fresh mint
leaves
1 ripe mango, pitted,
peeled, and sliced
2 peaches, pitted and
sliced

For the Simple Syrup, combine the sugar and water in a small saucepan. Heat over low heat, stirring, until the sugar dissolves. (Or combine sugar and water in a microwaveable cup. Stir well. Microwave 2 minutes. Stir again. Repeat until sugar is dissolved.) Let cool.

For the Sangria, combine the Simple Syrup, wine, and cognac in a pitcher. Stir in the mint, mango, and peaches. Refrigerate until serving time. Serve over ice (if desired) in wine glasses or tall glasses.

• Makes 5 servings

TEXAS RUBY RED GRAPEFRUIT PIMM'S CUP

Pimm's Cup is an aperitif that steals the spotlight because of its unique flavor and easy drinkability, says Randle Browning of Waco, Texas. In this version, Ruby Red grapefruit brings a taste of Texas to the refreshing cocktail. An aperitif has very little alcohol, unlike a highball or even a glass of wine. It refreshes guests without all the buzz. It's a thoughtful drink for designated drivers or parents with kids in tow. It's also a nice alternative during hot weather, when strong drinks might "over-refresh" thirsty guests.

8 fresh mint leaves,
julienned
¼ cup thinly sliced
cucumber
2 cups fresh red
grapefruit juice,
strained (such as Riostar
or Ruby Sweet,
varieties that are
grown in south Texas)
1 cup Pimm's No. 1
2 tablespoons Simple
Syrup (see the Simple
Syrup in the Peach
Mango Sangria on]
page 7)
1 ½ cups ginger ale
or mild ginger beer
4 lemon wedges
1 small cucumber,
peeled and cut into 4
spears
4 thin slices lemon

Combine the mint and sliced cucumber in a pitcher and muddle with a wooden spoon. Add the grapefruit juice, Pimm's No. 1, and Simple Syrup. Divide the mixture among four tall glasses, about 6 ounces per glass. Add ice. Pour about 3 ounces of ginger ale into each glass. Finish each drink with a squeezed lemon wedge and stir gently with a straw. Garnish the glasses with cucumber spears and lemon slices. Serve immediately.

• Makes 4 servings

Note: The herbal flavor of Pimm's lends itself to other fresh herbs. Try adding rosemary, basil, or lemongrass to mix things up.

RINGS AND THIMBLES

Serving a signature drink makes a party one-of-a-kind and makes guests feel privileged, according to Warren Bobrow of Morristown, New Jersey. Rather than stocking a full bar, mix up a large batch of one festive drink. Then offer beer, wine, and sparkling water as other choices to make everyone happy. This cocktail is a riff on classic Southern bourbon punch, a bit puckery with grapefruit juice and lightly sweetened with pineapple juice. To play up the smoky taste of the bourbon, Bobrow grills thick slices of grapefruit until it's just charred before juicing.

½ cup bourbon
¼ cup grapefruit juice
¼ cup pineapple juice
1 tablespoon fresh
lemon juice
1 tablespoon fresh
orange juice
Sparkling water
Dash or two Angostura
bitters
Lime slices

Fill a cocktail shaker or mixing glass three-quarters full of ice. Pour in the bourbon, grapefruit juice, pineapple juice, lemon juice, and orange juice. Stir until chilled. Put some crushed ice in two tall glasses. Strain the drink over the ice, add a splash of sparkling water, and dot the drink with bitters. Serve with a lime slice.

• Makes 2 servings

BLOODY MARY BAR

Tasia Malakasis, proprietor of Belle Chevre Creamery in Elkmont, Alabama, usually welcomes guests to her home with one of two drinks: champagne or a julep. For brunch, though, a Bloody Mary bar lets her guests get their drinks just right. "Everyone is their own Bloody Mary expert," she says. She prefers hers spicy and in a glass with a salted rim, garnished with lots of pickled things.

Malakasis's young son learned the first lesson of hospitality at age 4, when his "aunt" Terri taught him to ask guests, "May I offer you a drink?" He repeated the question to everyone who arrived at the house for weeks, a gesture that delighted his "aunt" and chagrined his mother.

BLOODY MARY MIX
4 cups tomato-based
vegetable juice blend
¾ cup premium
vodka
1 tablespoon fresh
lemon juice
Generous shakes of
salt and pepper
4 generous dashes
Worcestershire sauce
4 generous dashes
hot pepper sauce

GARNISHES
Pickled okra
Celery sticks
Fresh horseradish
Pimento-stuffed olives
Lemon or lime wedges
Hot pepper sauce

Combine the vegetable juice, vodka, lemon juice, salt, pepper, Worcestershire sauce, and hot pepper sauce in a large pitcher and mix well. Arrange the okra, celery, horseradish, olives, and lemon in pretty dishes or glasses and set the bottle of hot pepper sauce alongside. Provide tall glasses and ice. Let your guests customize their drinks as desired.

• Makes 6 servings

BOURBON MILKSHAKE

Milk punch is making a comeback among mixologists, and for good reason. A spirited blend in a generous bowl or jug just might be the universal symbol for party. A punch bowl surrounded by glasses is unusual at parties these days, but think of the impression it makes. Jean Button of Fayetteville, Arkansas, says her recipe, a mixture of spirits, milk, and ice cream, tastes like "a bourbon milkshake." Button says it works for lots of different occasions. "This is delicious with brunch, and my family has always had it for Thanksgiving, Christmas, and Mardi Gras," she says. Whether an heirloom cut glass round or a sleek modern square, a punch bowl stirs anticipation.

2 quarts vanilla ice
cream, softened
1 (750-ml) bottle
bourbon
2 quarts whole milk
Ground nutmeg,
optional

Scoop the softened ice cream into a large bowl or large plastic freezer container. Pour the bourbon on top of the ice cream and mix well. Add the milk and stir to combine. Place the bowl in the freezer for 6 to 8 hours until frozen solid. Remove the bowl from the freezer 30 minutes to 1 hour before serving. The mixture should be slushy when you serve it. Serve in a large punch bowl. Sprinkle with nutmeg if desired. Leftovers can be refrozen.

• Makes 20 servings

Note: Button says that the frozen punch doesn't thaw evenly, so make and freeze the mixture a day or two ahead of time. Then thaw it for 30 minutes to 1 hour and chop and stir the mixture into chunks. Then refreeze. This extra step helps the punch thaw more evenly on party day.

STRAWBERRY MILK

Kathryn Tortorici and her husband always celebrate Valentine's Day with a very special date night, but Valentine's Day breakfast is a whole family celebration. "My children never know what surprises await them at the breakfast table. My menu changes from year to year as I strive to be more creative than the year before," says the Birmingham, Alabama, mother. However much she changes the menu, one item remains the same: Strawberry Milk. Its pink color and sweet flavor are just right for the day. Add Heart- Shaped Cheese Bites with Ham (page 66) and Strawberry Bread (page 88) for a menu full of love.

1 cup strawberries
½ cup sugar
1 cup water
1 ½ cups whole milk

In a small saucepan bring the strawberries, sugar, and water to a boil. Boil for 10 minutes. Let stand for 10 minutes to thicken. Pour through a strainer into a jar or plastic storage container. (The pulp can be used as jam or topping for pancakes.)

Pour ¾ cup cold milk into each of two chilled glasses. Spoon in 3 tablespoons strawberry syrup and stir.

• Makes 2 servings

FRESH SQUEEZED LEMONADE WITH BLACKBERRIES AND PEACHES

"I strive to be the hostess with the mostest!" says Shelly Collins of Durham, North Carolina. To her that means being prepared enough to enjoy her own party. "Preparing ahead as much as possible is what can make your hostess experience move from good to great. Paying attention to the finer details can put some oomph in your party, too." Her lemonade can be prepared more than a week ahead, and it's got that little bit extra from the addition of fresh fruit. "It is fresh, it is a crowd-pleaser, and it is versatile. You can freshen it up with some mint or make it fruity and super-Southern with peaches and blackberries in season. If you want to make it super-duper Southern, add bourbon," she says.

2 cups water
2 ¼ cups sugar,
divided
2 cups fresh lemon
juice
14 cups cold water
1 cup blackberries
1 cup diced, peeled
peaches
Fresh mint leaves

Pour the water into a medium pot and bring to a boil over high heat. Add 2 cups of the sugar and remove the pot from the heat. Stir until the sugar dissolves. Let cool, then pour the sugar syrup into a 1-gallon pitcher.

Pour the lemon juice through a strainer into the pitcher. Stir to blend. Add the cold water and mix well.

In a medium bowl muddle the blackberries and peaches with the remaining ¼ cup sugar, crushing the fruit. Stir the fruit mixture into the lemonade. Serve over ice garnished with mint leaves.

• Makes 16 servings

Note: Fresh Squeezed Lemonade (without the peaches or blackberries) can be stored in the refrigerator for up to 2 weeks.

HOLIDAY SPICE PUNCH

The holiday cookie swap invitation from Angie Sarris of Johns Creek, Georgia, is one coveted invite. "I've had people RSVP before they've been invited!" she says. Friends bring decorative packages of three cookies to swap with others, plus extras to create cookie plates for shut-ins in their community. A pot of spiced punch provides a sweet sip for guests and smells as good as it tastes. Sarris tops off the fun with a hostess gift: a special apron for each guest printed with gingerbread men, Santas, or "Merry Christmas" in red and green, to reflect the party's theme.

2 ¼ cups pineapple
juice
2 cups cranberry juice
1 ¾ cups cold water
½ cup firmly packed
dark brown sugar
1 tablespoon whole
allspice
1 tablespoon whole
cloves
3 cinnamon sticks,
broken into halves or
thirds

Combine the pineapple juice, cranberry juice, and water in an electric percolator. Place the sugar, allspice, cloves, and cinnamon sticks in the basket. Turn on the percolator and let it perk until it completes the cycle. When the cycle is done, the punch is ready. The percolator will keep it warm for hours.

• Makes 6 servings

Note: To make the punch on the stovetop, pour the pineapple juice, cranberry juice, and water into a 2-quart saucepan. Add the sugar and stir well. Tie the allspice, cloves, and cinnamon sticks in a cloth bag and add to the pot. Bring to a simmer over medium-low heat and simmer for 20 minutes. Remove the spices before serving. Pour into coffee cups or mugs.

(Continues...)

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Excerpted from Southern Cooking for Company by Nicki Pendleton Wood. Copyright © 2015 Nicki Pendleton Wood and Bryan Curtis. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Introduction, v,
APPETIZERS, 1,
BRUNCH, BREAKFAST, AND BREAD, 55,
MAIN DISHES, 91,
SIDE DISHES, 165,
DESSERTS, 219,
Acknowledgments, 280,
Blogroll, 282,
Contributor Index, 285,
Index, 287,