41.7 F
Oxford

On Cooking Southern: Memorial Day Marks the Start of Summertime Feasting

memday-group-DSCN0830

SOUTHERNISM OF THE WEEK
Bite the bullet
: Dating back to primitive medical conditions during the Civil War, the expression means to toughen up and endure the situation without complaining… like all residents of the Magnolia State who can’t leave town to escape the heat of summer.

Memorial Day is a very special date for us Americans. It’s the secular, Federal holiday most of us target for our Spring deadlines. It’s the holiday that workers know will enable them to make it through another fiscal quarter without total burnout.

Memorial Day marks the unofficial start of summer, coinciding with the end of the school year for many communities. It’s one of seven calendar dates flagged for retail sales extravaganzas by the Mad Men of advertising. It’s the official safe date for planting the last of the summer garden.

But in fact, Memorial Day has a somber reason for existence: It is the date for commemorating all soldiers who have died in service to our country.

The holiday originated during the Civil War, when women on both sides of the Mason Dixon line began decorating the graves of fallen soldiers. By the end of the war that claimed more than 600,000 lives, communities in both the North and South were holding Decoration Days in May to commemorate the war dead.

The most widely publicized such event was held in Charleston, SC, on May 1, 1865, when more than 10,000 residents – including 3,000 children of freedmen of color, along with teachers and missionaries – gathered to clean up and lay flowers at the unmarked graves of almost 300 Union prisoners of war at the former Hampton Park Race Course. The event was covered in national newspapers.

By 1869, more than 300 communities in 27 states were holding late May Decoration Days to commemorate war dead. In 1866, Columbus, Mississippi, was one of the first Southern communities to commemorate Decoration Day by laying flowers on the graves of both Confederate AND Union soldiers.

World War I signaled a shift from emphasis on Civil War soldiers’ service to honoring all soldiers who died in service. But the name didn’t officially change from Decoration Day to Memorial Day until after World War II. It was declared the official holiday name as a Federal holiday in 1967. The date was changed from May 30 to the last Monday in May in 1968. All 50 states grudgingly shifted to the Monday celebration by the mid-1970s.

Memorial Day is not to be confused with Veterans Day, which commemorates all soldiers who served in wars, coinciding with the World War I Armistice and Remembrance Days.

HIT A CASUAL NOTE WITH STACKS OF SWEETS AND SAVORIES

Our turbulent Spring weather seems to have settled early into the fires of Summer. But we Southerners just use this as an excuse to get a head start on our grilling and barbecue-ing and picnicking. Whether celebrating in the back yard or at our favorite beach, lake, river or mountain sites, we love our summertime get-togethers.

Memorial Day is the annual holiday launch pad for our summertime fun, when the crowd food is all about making life easy, American style. So what better way to get in the spirit than by preparing layered salad and a summertime twist on everybody’s favorite American comfort food: mac n’cheese.

Who says the tomatoes HAVE to be in the salad, or that the strawberries HAVE to be in the dessert? And what’s to keep a savvy cook from prepping molten chocolate lava cake AHEAD … in jumbo cupcake liners?

STACK SALAD with STRAWBERRY VINAIGRETTE
Feel free to improvise the contents of this stacked salad. Note that there are no tomatoes in this variation (we used them in the hot casserole instead). But it would be just as tasty with chopped tomatoes and cucumbers. And instead of peanuts, pecans, walnuts or sunflower seeds, we added chickpeas for the protein-laden crunch. Use either a 9-by-13-inch dish (serves 8-10), or an 11-by-9-inch dish (serves 6).

stacksalad-DSCN0772

Spring mix greens or chopped romaine lettuce
Kernels of corn cut from 2 boiled ears
1 c of canned chickpeas, rinsed and drained
Cubed fresh mozzarella
Green onions
Four sweet mini peppers, seeded and sliced into thin rings
Dill sprigs
1 c sliced strawberries
2 T white granulated sugar
5 T white balsamic white wine vinegar
1 tsp kosher salt
1/4 tsp black pepper
1/3 c extra virgin olive oil

Layer the first 6 ingredients in listed order, spreading evenly in each layer. Combine strawberries and sugar in a bowl. Add vinegar, salt and pepper and puree either in a blender or with immersion blender stick until smooth. While blending, add olive oil in a slow steady stream, until emulsified. Drizzle over salad. Refrigerate leftover vinaigrette covered, up to a week.

BBT MAC’N CHEESE
This recipe rates in my all-time winners category. It hints at Italian roots without overpowering the tastebuds.

BBT-macncheese-DSCN0806

16 oz (4 c) large elbow noodles
4 slicing tomatoes, two chopped and two sliced
4 thick slices of bacon, crisp cooked and crumbled or chopped
1 c coarse-chopped basil leaves, plus 9 whole leaves
4 c whole milk
4 c grated sharp cheddar, reserve 1/2 c
8 T salted butter
8 T all-purpose flour
1 tsp kosher salt
1/4 tsp ground black pepper
1 c crushed butter-garlic croutons (from a 5-oz pkg)
3/4 to 1 c shaved Parmesan

Preheat oven to 350˚F. Lightly grease a 9-by-13-inch baking pan with nonstick cooking spray (I use the olive oil version).

Cook noodles in lightly salted water until al dente — do NOT overcook. Drain and set aside in a large mixing bowl.

Melt butter in saucepan over medium heat. Whisk in the flour, a tablespoon at a time until blended with no lumps. Continue stirring for one to two minutes until it begins to thicken and darken slightly. Slowly add milk, whisking, to blend completely. Continue simmering, whisking at regular intervals, for about 3 minutes, until mixture begins to thicken.

Add the cheese, stirring until it completely melts and blends. Reduce heat to low, add the basil and cook, stirring, for another 3 to 4 minutes.

Remove sauce from heat and stir in the chopped tomatoes and crumbled bacon. Pour over the noodles. Toss to coat. Add reserved cheese and toss again.

Ladle mixture into the baking pan. Sprinkle with most of the shaved Parmesan. Position 9 tomato slices in three rows and top each slice with a basil leaf. Sprinkle with crushed croutons and remaining shaved Parmesan. Bake 20 to 25 minutes until bubbly.

MOLTEN LAVA CUPCAKES
I adapted this recipe from Chris Morocco’s version in “Bon Appetit” magazine. The ganache filling is what forms the “molten” chocolate. It is the classic ganache recipe that we all use for filling or for making truffles. The cake itself is delicious; how could it NOT be, incorporating brown sugar with melted bittersweet chocolate and eggs? Instead of a cake pan or ramekins, I used a jumbo muffin tin with doubled jumbo cupcake liners. The recipe is perfect for six jumbo cupcakes and may be made ahead.

moltenlavacupcakes-DSCN0795

1/4 c heavy whipping cream
7 oz bittersweet chocolate, divided 2 and 5, and each part chopped
6 T salted butter, plus more for the cupcake liners
White granulated sugar
3 large eggs
1/3 c light brown sugar
1 tsp vanilla extract
3 T all-purpose flour
1/2 tsp kosher salt

Preheat oven to 425˚F. Line a 6-slot jumbo muffin tin with jumbo muffin liners. Grease bottoms of liners with butter and sprinkle each with about 1/4 tsp sugar to coat.

To make the ganache filling, place 2 ounces of chopped chocolate in a small bowl. Heat cream in a small saucepan until it begins to simmer, rolling the pan to prevent scorching around the edges. When the cream is hot to touch, pour over the chocolate. Allow to sit for about a minute then stir vigorously with a spatula until the chocolate has completely melted and blended. Refrigerate for at least one hour until firm.

Combine 6 tablespoons of butter and 5 ounces of chopped chocolate in a double boiler bowl set over saucepan of low-simmering water. NOTE: To prevent chocolate from seizing, be sure bowl doesn’t rest IN the water. Allow to sit for about a minute to heat the butter and chocolate, then stir with a spatula until completely blended. Remove bowl from the saucepan.

While chocolate is resting, beat eggs and brown sugar in a mixing bowl on high until mixture triples in volume. I used a hand mixer in order to better control access to all of the bowl contents. It takes about 3 minutes to achieve proper volume.

Turn mixer to medium and scrape in the melted chocolate, beating until completely blended. Fold in the flour and salt until smooth.

Divide the batter in half. Ladle about 1/3 cup into each cupcake liner. Scoop a rounded teaspoon of ganache into the center of each. Cover each ganache-filled cupcake with remaining batter. Bake on center rack for about 15 minutes, until tops are firm and beginning to crack. Remove and serve immediately with vanilla ice cream, or allow to cool and store until ready to serve.


Laurie Triplette is a writer, historian and accredited appraiser of fine arts, dedicated to preserving Southern culture and foodways. Author of the award-winning community family cookbook GIMME SOME SUGAR, DARLIN’, and editor of ZEBRA TALES (Tailgating Recipes from the Ladies of the NFLRA), Triplette is a member of the Association of Food Journalists, Southern Foodways Alliance and the Southern Food and Beverage Museum. Check out the GIMME SOME SUGAR, DARLIN’ website and follow Laurie’s food adventures on Facebook and Twitter.

Follow HottyToddy.com on Instagram, Twitter and Snapchat @hottytoddynews. Like its Facebook page: If You Love Oxford and Ole Miss…

Most Popular

Recent Comments

scamasdscamith on News Watch Ole Miss
Frances Phillips on A Bigger, Better Student Union
Grace Hudditon on A Bigger, Better Student Union
Millie Johnston on A Bigger, Better Student Union
Binary options + Bitcoin = $ 1643 per week: https://8000-usd-per-day.blogspot.com.tr?b=46 on Beta Upsilon Chi: A Christian Brotherhood
Jay Mitchell on Reflections: The Square
Terry Wilcox SFCV USA RET on Oxford's Five Guys Announces Opening Date
Stephanie on Throwback Summer
organized religion is mans downfall on VP of Palmer Home Devotes Life to Finding Homes for Children
Paige Williams on Boyer: Best 10 Books of 2018
Keith mansel on Cleveland On Medgar Evans
Debbie Nader McManus on Cofield on Oxford — Lest We Forget
Bettye H. Galloway on Galloway: The Last of His Kind
Richard Burns on A William Faulkner Sighting
Bettye H. Galloway on Galloway: Faulkner's Small World
Bettye H Galloway on Galloway: Faulkner's Small World
Bettye H Galloway on Galloway: Faulkner's Small World
Bettye H. Galloway on Galloway: Faulkner's Small World
Ruby Begonia on Family Catching Rebel Fever
Greg Millar on The Hoka
Greg Millar on The Hoka
Greg Millar on The Hoka
Greg Millar on The Hoka
jeff the busy eater on Cooking With Kimme: Baked Brie
Travis Yarborough on Reflections: The Square
BAD TASTE IN MY MOUTH on Oxford is About to Receive a Sweet Treat
baby travel systems australia on Heaton: 8 Southern Ways to Heckle in SEC Baseball
Rajka Radenkovich on Eating Oxford: Restaurant Watch
Richard Burns on Reflections: The Square
Guillermo Perez Arguello on Mississippi Quote Of The Day
A Friend with a Heavy Heart on Remembering Dr. Stacy Davidson
Harold M. "Hal" Frost, Ph.D. on UM Physical Acoustics Research Center Turns 30
Educated Citizen on Buzzed Driving is Drunk Driving
Debbie Crenshaw on Trump’s Tough Road Ahead
Treadway Strickland on Wicker Looks Ahead to New Congress
Tony Ryals on parking
Heather Lee Hitchcock on ‘Pray for Oxford’ by Shane Brown
Heather Lee Hitchcock on ‘Pray for Oxford’ by Shane Brown
Dr Donald and Priscilla Powell on Deadly Plane Crash Leaves Eleven Children Behind
Dr Donald and Priscilla Powell on Deadly Plane Crash Leaves Eleven Children Behind
C. Scott Fischer on I Stand With Coach Hugh Freeze
Sylvia Williams on I Stand With Coach Hugh Freeze
Will Patterson on I Stand With Coach Hugh Freeze
Rick Henderson on I Stand With Coach Hugh Freeze
George L Price on I Stand With Coach Hugh Freeze
on
Morgan Shands on Cleveland: On Ed Reed
Richard McGraw on Cleveland: On Cissye Gallagher
Branan Southerland on Gameday RV Parking at HottyToddy.com
Tom and Randa Baddley on Vassallo: Ole Miss Alum Finds His Niche
26 years and continuously learning on Ole Miss Puts History In Context With Plaque
a Paterson on Beyond Barton v. Barnett
Phil Higginbotham on ‘Unpublished’ by Shane Brown
Bettina Willie@www.yahoo.com.102Martinez St.Batesville,Ms.38606 on Bomb Threat: South Panola High School Evacuated This Morning
Anita M Fellenz, (Emilly Hoffman's CA grandmother on Ole Miss Spirit Groups Rank High in National Finals
Marilyn Moore Hughes on Vassallo: Ole Miss Alum Finds His Niche
Jaqundacotten@gmail williams on HottyToddy Hometown: Hollandale, Mississippi
Finney moore on Can Ole Miss Grow Too Big?
diane faulkner cawlley on Oxford’s Olden Days: Miss Annie’s Yard
Phil Higginbotham on ‘November 24’ by Shane Brown
Maralyn Bullion on Neely-Dorsey: Hog Killing Time
Beth Carr on A Letter To Mom
Becky on A Letter To Mom
Marilyn Tinnnin on A Letter To Mom
Roger ulmer on UM Takes Down State Flag
Chris Pool on UM Takes Down State Flag
TampaRebel on UM Takes Down State Flag
david smith on UM Takes Down State Flag
Boyd Harris on UM Takes Down State Flag
Jim (Herc @ UM) on Cleveland: Fall Vacations
Robert Hollingsworth on Rebels on the Road: Memphis Eateries
David McCullough on Shepard Leaves Ole Miss Football
Gayle G. Henry on Meet Your 2015 Miss Ole Miss
Guillermo F. Perez-Argüello on Neely-Dorsey: Elvis Presley’s Big Homecoming
Jennifer Mooneyham on ESPN: Ole Miss No. 1 in Nation
Wes McIngvale on Ole Miss Defeats Alabama
BARRY MCCAMMON on Ole Miss Defeats Alabama
Laughing out Loud on ESPN: Ole Miss No. 1 in Nation
Dr.Bill Priester on Cleveland: On Bob Priester
A woman who has no WHITE PRIVILEGE on Oxford Removes Mississippi Flag from City Property
A woman who has no WHITE PRIVILEGE on Oxford Removes Mississippi Flag from City Property
paulette holmes langbecker on Cofield on Oxford – Rising Ole Miss Rookie
Ruth Shipp Yarbrough on Cofield on Oxford — Lest We Forget
Karllen Smith on ‘Rilee’ by Shane Brown
Jean Baker Pinion on ‘The Cool Pad’ by Shane Brown
Janet Hollingsworth (Cavanaugh) on John Cofield on Oxford: A Beacon
Proud Mississippi Voter on Gunn Calls for Change in Mississippi Flag
Deloris Brown-Thompson on Bebe’s Letters: A WWII Love Story
Sue Ellen Parker Stubbs on Bebe’s Letters: A WWII Love Story
Tim Heaton on Heaton: Who is Southern?
Tim Heaton on Heaton: Who is Southern?
Karen fowler on Heaton: Who is Southern?
Don't Go to Law School on Four Legal Rebels Rising in the Real World
bernadette on Feeding the Blues
bernadette on Feeding the Blues
Joanne and Mark Wilkinson on Ron Vernon: a Fellowship of Music
Mary Ellen (Dring) Gamble on Ron Vernon: a Fellowship of Music
Cyndy Carroll on Filming it Up in Mississippi
Dottie Dewberry on Top 10 Secret Southern Sayings
Brother Everett Childers on ‘The Shack’ by Shane Brown
Mark McElreath on ‘The Shack’ by Shane Brown
Bill Wilkes, UM '57, '58, '63 on A Letter from Chancellor Dan Jones
Sandra Caffey Neal on Mississippi Has Proud Irish Heritage
Teresa Enyeart, and Terry Enyeat on Death of Ole Miss Grad, U.S. Vet Stuns Rebel Nation
P. D. Fyke on Wells: Steelhead Run
Johnny Neumann on Freeze Staying with Rebels
Maralyn Bullion on On Cooking Southern: Chess Pie
Kaye Bryant on Henry: E. for Congress
charles Eichorn on Hotty Tamales, Gosh Almighty
Jack of All Trades on Roll Over Bear Bryant
w nadler on Roll Over Bear Bryant
Stacey Berryhill on Oxford Man Dies in Crash
John Appleton on Grovin' Gameday Memories
Charlotte Lamb on Grovin' Gameday Memories
Guillermo F. Perez-Argüello on Two True Mississippi Icons
Morgan Williamson on A College Education is a MUST
Morgan Williamson on A College Education is a MUST
Jeanette Berryhill Wells on HottyToddy Hometown: Senatobia, Mississippi
Tire of the same ole news on 3 "Must Eat" Breakfast Spots in Oxford
gonna be a rebelution on Walking Rebel Fans Back Off the Ledge
Nora Jaccaud on Rickshaws in Oxford
Martha Marshall on Educating the Delta — Or Not
Nita McVeigh on 'I'm So Oxford' Goes Viral
Guillermo F. Perez-Argüello on How a Visit to the Magnolia State Can Inspire You
Charlie Fowler Jr. on Prawns? In the Mississippi Delta?
Martha Marshall on A Salute to 37 Years of Sparky
Sylvia Hartness Williams on Oxford Approves Diversity Resolution
Jerry Greenfield on Wine Tip: Problem Corks
Cheryl Obrentz on I Won the Lottery! Now What?
Bnogas on Food for the Soul
Barbeque Memphis on History of Tennessee Barbecue
Josephine Bass on The Delta and the Civil War
Nicolas Morrison on The Walking Man
Pete Williams on Blog: MPACT’s Future
Laurie Triplette on On Cooking Southern: Fall Veggies
Harvey Faust on The Kream Kup of the Krop
StarReb on The Hoka
Scott Whodatty Keetereaux Keet on Hip Hop — Yo or No, What’s Your Call
Johnathan Doeman on Oxford Man Dies in Crash
Andy McWilliams on The Warden & The Chief
Kathryn McElroy on Think Like A Writer
Claire Duff Sullivan on Alert Dogs Give Diabetics Peace of Mind
Jesse Yancy on The Hoka
Jennifer Thompson Walker on Ole Miss, Gameday From The Eyes of a Freshman
HottyToddy.com