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Read/Download A Time to Celebrate: Let Us Keep The

Read online or Download A Time to Celebrate: Let Us Keep The Feast (Full PDF ebook with essay, research paper)
by James Farmer


Product Details

ISBN-13:
9781423638667
Publisher:
Smith, Gibbs Publisher
Publication date:
10/06/2015
Pages:
224
Sales rank:
145,005
Product dimensions:
8.50(w) x 11.10(h) x 1.20(d)

Overview

 

In the South, weddings, showers. birthdays, a retirement and high holidays, along with many of life's milestones and seasonal splendors all lend themselves to celebrations. Even the luxury of a Sunday evening at home with family-and friends considered to be family-can be a cause for a feast. Through luscious signature recipes, stories and gorgeous photography, Farmer and friends show us what southern hospitality is all about.

 

Related Subjects

  • ">Entertaining->Other

    Read an Excerpt

     

    We Southerners simply delight at the opportunity to throw a party, for we can treat any occasion as a celebration! I wholeheartedly believe that our ability to celebrate is part of our hospitable disposition and reputation. My sympathy goes out to other geographic locales not automatically associated with the word “hospitality.”

     

    Truly, y’all, I believe one of our proudest moments in history was saving the city of Savannah from Sherman’s fiery campaign—a testament to Southerners celebrating for any cause! Besides ingeniously inebriating the Union Army with Chatham Artillery Punch (a blend of liquors that’ll knock any army off its boots), Savannah citizens simply did what they knew best—they hosted a party for the invading army. Why would an invasion be a cause for celebration? Well, for one thing, the city was spared from the blaze of war and lives on to this day as the jewel of Georgia’s coast. Call it a bizarre form of self-preservation, but it worked. Sherman gave President Lincoln the lovely city of Savannah as a gift rather than a torched and ruined token of war.

     

    A celebration of any sort lights a fire in our bellies to “fluff” around the house. One must polish grandmother’s silver, “borrow” flowers from obliging neighbors (or cemeteries—shhh, don’t tell), cut the crust off the cucumber sandwiches and roll out enough cheese straws to feed Pharaoh’s army—not to mention making enough chicken salad and pimento cheese for said army. Whether someone is getting married or buried, y’all, we serve chicken salad.

     

    Driving Club Crackers

    Makes 40 crackers

    From stories of chefs at competing clubs sabotaging other chefs’ saltines by wetting them, to keeping the true recipe a secret from club members, there is as much legend and lore over this cracker recipe and its history as there are tales of the burning of Atlanta.

     

    When shown to your table at the Driving Club, a linen napkin–lined silver basket is served to you promptly upon being seated. Promptly. The warm crackers are devoured by children, hoarded by “blue hairs” in their clutches and dunked into soup. Regardless of how they are consumed, they are delicious and delectable. This is a version of the famed wetting-and-double-baking style in the tradition of Downtown Atlanta clubs. It has been said that the chefs in these famed institutions wet the saltines, bake them to dry, and then douse them with clarified butter and bake again. Wet and double bake if you desire, but these crackers are divine just as suggested below. And always double the recipe—you’ll eat half the batch before you serve them!

     

    1 cup (2 sticks) unsalted butter

    1 sleeve saltine crackers (about 40 crackers)

     

    Preheat the oven to 400 degrees F.

     

    In a small pot, clarify the butter by melting over low heat and skimming off the white foam. Boil and skim until the butter is clear and golden. This should yield 3⁄4 pound of clarified butter.

     

    Place the crackers in a medium or large bowl and toss with the clarified butter.

     

    Transfer the crackers to a cookie sheet and bake for about 3 minutes. Serve warm!

     

    Farmer’s Note: A dash of garlic salt, Durkee Famous Sauce or Cavender’s Greek Seasoning never hurts.

     



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