We had the joy of experiencing Southern cooking first-hand when we lived in Waxhaw North Carolina many years ago. I became a huge fan of crusty cornbread, fried chicken and, even, Hoppin’ John! Traditional Southern cooking is not known for being health food, however, and it is easy to err on the side of fat, sugar and lack of fresh ingredients.
Tammy Algood (a food personality on Nashvilles ABC, CBS, NBC and Fox affiliates) has created recipes which use farm-fresh ingredients yet remain faithful to tradition.
Farm Fresh Southern Cooking Straight from the Garden to the Dinner Table is a delicious way to enjoy traditional southern cooking with a nice,fresh twist.
Recipe Sections include Appetizers, Soups, Salads, Sides, Breads, Entrees, Desserts, Breakfast and Brunch as well as Canning Instructions. The cookbook is paperback and printed on high quality paper with gorgeous photographs. Recipes such as Fresh Peach Salsa, Mixed Pepper Turnips, Dried Pear Bacon Bread and Citrus Zest Waffles will inspire you to try something deliciously different.
The cookbook is also sprinkled with the names and addresses of Southern suppliers of catfish farms, pecan orchards and farmers markets. This cookbook is delightfully different. I highly recommend it!
Lighter-Than-Air Peach Mousse:
3 Tablespoons cold water
2 Teaspoons unflavored gelatin
1 8 ounce package cream cheese
1 cup confectioner’s sugar
1/2 cup peach preserves, melted
4 Tablespoons unsalted butter, softened
2 Cups heavy whipping cream
1 Tablespoon sugar
Fresh peach slices for garnish
In a microwave-safe bowl, combine the water and gelatin. Let stand 1 minute; then microwave on high power 1 minute. Set aside.
In a mixing bowl, combine the cheese, confectioners’ sugar, preserves and butter. Beat with an electric mixer at medium speed until smooth and creamy. Set aside.
In a separate bowl, beat the cream and sugar until soft peaks form. Beat in the reserved dissolved gelatin until stiff peaks form. Fold into the cheese mixture until well combined. Cover and refrigerate at least 30 minutes. Garnish individual servings with fresh peach slices.
I received this cookbook free of charge from Thomas Nelson/Booksneeze for review.