Cider Beans, Wild Greens, and Dandelion Jellyby Joan E. Aller
Price: $27.99
ISBN-13: 978-0-7407-7958-9
ISBN-10: 0-7407-7958-3
Format: Hardcover
Size: 8 x 9 in.
Page Count: 224 pages
“[Joan Aller's] new cookbook, “Cider Beans, Wild Greens and Dandelion Jelly“ is not only a collection of Southern Appalachian recipes, but an account of the rural traditions of North Carolina, South Carolina, Alabama, Georgia, Mississippi, Kentucky, Virginia and Tennessee.” ––The Sarasota Herald Tribune http://bit.ly/b3W0WV
“It was love at first site. I mean how can you not be smitten by a cookbook entitled: Cider Beans, Wild Greens and Dandelion Jelly? This fine work, subtitled Recipes from Southern Appalachia, may take some liberties, I see a number of delicious looking Cajun influenced recipes sneaking in here, but it’s certainly a fun read. The book features several beautiful pictures of this wonderful and still wild span of States, as well as a short but engaging history of the settlement of the region, but the meat of the book, no pun intended, is, of course, the set of classic recipes, sourced from some of the area’s finest restaurants and inns. There is also a great appendix resource in the book that not only lists all of those restaurants, (road trip anyone?) but also offers sources for some of the typical ingredients used in Appalachian cooking” ––Snooth http://www.snooth.com/articles/wine-and-food/appalachian-cooking/
Everyone knows the South is famous for its culinary traditions, but even with as many Southern cookbooks as there are today, there’s still uncharted territory left to explore. Fortunately, for all foodies and lovers of hearty food that feeds both body and soul, Joan Aller unearths a mother lode of southern Appalachian sustenance for Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia.
Filled with more than 100 recipes guaranteed to please everyone from the urban gourmet to the most rugged of mountain men, Aller’s cookbook offers a wide range of distinct dishes from this quintessentially American region. Whether you’re looking for more familiar fare such as Southern Butter-Crusted Chicken or Old-Fashioned Southern Tea Cakes, or want something more off the beaten path such as Butternut Squash Soup with Sweet Tea and Ginger, German Bierocks, or Burgoo, this cookbook has what you’re looking for.
More than just a cookbook, Cider Beans, Wild Greens, and Dandelion Jelly takes you into the heart of southern Appalachia with passages about the history, people, and places of the area. Complete with stunning full-color photography of the unique, beautiful scenery and food the mountains have to offer, this cookbook is ideal for anyone interested in the culture and cooking of one of America’s most enchanting locales.
From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
serves 8
This is a soul food recipe from the southern Appalachian region of northern Alabama. I think this is about as sinful as a fried chicken ought to get. It’s absolutely luscious!
2 (3-pound) fryer chickens, cut up into serving pieces
Vegetable shortening, for frying
8 tablespoons (1 stick) unsalted butter, melted
6 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon paprika
Leftover Corn bread Gravy
8 ounces sliced bacon
2 cups leftover corn bread
1/2 cup all-purpose flour
2 cups water, plus more if needed
1 to 1 1/2 cups half-and-half, plus more if needed
Salt and freshly ground black pepper
Wash the chicken pieces and pat them dry.
Heat shortening to a depth of 2 to 3 inches in a deep, heavy skillet over medium heat. Test the heat with a drop of water. If it spatters when it hits the hot oil, it’s ready.
In a bowl, combine the melted butter, flour, salt, and paprika. Using a pastry brush, coat each piece of chicken completely with the mixture.
Place the chicken in the hot oil and fry, turning occasionally, until the coating is golden brown and crispy and the chicken is thoroughly cooked, about 12 minutes on each side. Serve hot.
make the gravy: In a large skillet over medium heat, fry the bacon until crisp. Drain and crumble the bacon and leave the drippings in the skillet.
Put the crumbled bacon back in the skillet and crumble enough corn bread into the pan to just fill it. Add the flour and stir until the mixture browns. Be careful not to let it burn.
When the mixture is browned, slowly add the water and half-and-half until the mixture forms a gravy, adding more water or half-and-half if necessary. Season to taste with salt and pepper and serve hot.
From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
serves 5
This recipe, from the Cripple Creek Bed and Breakfast Cabins in Crockett, Virginia, was handed down from the owner’s grandmother. Cripple Creek is situated in the Blue Ridge Mountains on 35 acres of wooded hills and rolling pastures dotted with wildflowers, blackberry bushes, and apple trees. I just love blueberries, so I hope this recipe from Cripple Creek will become one of your favorites!
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 large eggs
1 1/2 cups milk
10 slices French bread, 3/4 inch thick (preferably homemade or fresh store-bought)
2 cups fresh blueberries
Maple syrup, for serving
Confectioners’ sugar, for serving
Preheat the oven to 350°F and lightly grease a 9 by 13-inch baking dish. Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl with a stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well.
Arrange the bread in the prepared baking dish and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown. Serve with maple syrup and confectioners’ sugar.
From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
makes one 8-inch layer cake
This is a traditional mountain favorite. Each family would bring a single layer to a reunion or other celebration, and the layers would be assembled into a multilayered cake or several smaller cakes. The traditional filling is apple butter. I was at a meeting a while back when someone brought this as a single layer with the filling on the top. It was so good that we all asked for the recipe.
Cake
1/2 cup firmly packed brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1/2 cup molasses
1/2 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Filling
2 cups finely chopped apples
1/2 cup water
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Preheat the oven to 350°F. Lightly grease and flour the outside bottom of two 8-inch round cake pans.
To make the cake, cream together the brown sugar and butter in a large bowl until light. Slowly add the egg and molasses and blend well. Beat in the buttermilk, vanilla, and nutmeg.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Slowly add the flour mixture to the molasses mixture and mix until thoroughly incorporated.
Pour half of the batter into each prepared cake pan. Bake for 15 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool on their pans on a wire rack.
While the cakes are cooling, make the filling. In a medium saucepan over medium heat, combine the apples and water. Cook, stirring occasionally, until the apples are tender. Stir in the brown sugar and cinnamon. Bring to a boil and, stirring constantly, cook the mixture until a light syrup forms.
Place one of the cooled cake layers on a serving plate and spread half of the filling on top. Place the second layer on top, and spread the remaining filling over the top.
When California native Joan E. Aller moved to the mountains of east Tennessee, she immediately felt like she had come home. Since moving there, Aller has dedicated herself to preserving the beauty, culture, and traditions of the region through her photography, painting, and writing, and by collecting the best recipes southern Appalachia has to offer.
