In my next life, I will be a person who has time to read cookbooks. There are so many amazing publications from which to choose, so much creativity in recipes and ways of presenting them. I have mad love for collecting recipes…and no time to enjoy them all.
Here’s a new discovery in The Gallery, The Great Southern Food Festival Cookbook. This book covers 75 food festivals throughout the South, from Texas to Florida and Virginia to Kentucky, all states in between, and January to November (everyone’s busy shopping at The Christmas Place in December, of course). Poke Salat Festival in Alabama, Gautier Mullet Festival in Mississippi (high fashion bad hair??), National Grits Festival in Georgia, RC & Moon Pie Festival in Tennessee, Chitlin’ Strut in South Carolina – we celebrate everything from apples to watermelon and spoonbread to shrimp.
Arranged by month, the cookbook includes a few photos along with mouth-watering selections from each festival. I really want to share from the watermelon treats, but that’s not until next month! July – hey, it’s the Slugburger Festival. Let’s see what they’ve got…oh, it’s like elephant stew, but it only serves about 400, depending on how many patties you make from a pound of mixed pork, soy meal, flour, salt, and water.
Okay, I’m still turning pages, but my sister is pathologically afraid of melon in all forms, so I’ll skip the cantaloupe festival. (Really, it’s like the way some people react to snakes, or those spiders that suddenly appear after they have grown to be three inches in diameter, or cracking gum-chewers. The girl cannot abide a cantaloupe in her zip code.) wait, where was I … food … recipes…Grilled Peaches! I have had these before, and they are amazing. You just have to try them.
juice of 1 lemon
1/2 C sherry vinegar or balsamic vinegar (I prefer to use a really good balsamic – it has to be Bravo’s good)
1/4 C firmly packed brown sugar
1/4 t freshly ground black pepper
Halve the peach; remove the pit; drizzle each half with about 2 teaspoons of lemon juice. Cover with plastic wrap and set aside.
In a small saucepan, combine the vinegar, brown sugar, the remaining lemon juice, and the black pepper and boil until reduced by about half. Place the peaches cut-side down on a hot, lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for about 3 minutes more, or until peach halves are softened. Enjoy!
Too bad I don’t have a grill. Maybe I’ll have to see what the neighbors are leaving unattended on their patios, and sneak over after dark… Doesn’t this sound like a great book to leave under someone’s tree this Christmas? I’m just saying, only about 150 days to go.
~Janet @ The Christmas Place