Mary Mac’s Tea Room

65 Years of Recipes from Atlanta’s Favorite Dining Room

by John Ferrell

Price: $27.99
ISBN-13: 978-0-7407-9338-7
ISBN-10: 0-7407-9338-1
Format: Hardcover
Size: 8 1/4 x 10 1/4 in.
Page Count: 208 pages

“Mary Mac’s is a destination for many visitors to the city. It was my first visit. I can now see why so many of Atlanta’s residents are regulars. When you enter Mary Mac’s you are treated to the much lauded Southern hospitality that you may be hard-put to find in more commercial establishments in Atlanta. I also received a copy of the Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room. I couldn’t put it down; I read it straight through. The book is a fascinating history of Mary Mac’s and the people who helped create an Atlanta landmark. The story is compelling and the photographs capture the charm of a bygone age. It also contains easy-to-follow recipes for the restaurant’s Southern favourites. The book is a veritable primer on classic Southern cooking. You can learn to make a tasty tomato pie, tempting squash casserole, crispy fried chicken, and many other tempting Dixie dishes. It also contains recipes for the restaurant’s signature desserts.” ––Dolce Dolce http://www.dolcedolce.com/?tag=mary-mac%E2%80%99s-tea-room

“Black-eyed Pea Salad. Brunswick Stew made with barbecued pulled pork. Fried Okra. Red Potato Salad. Recipes for all of these dishes appear in the appetizer section of “Mary Mac’s Tea Room: 65 Years of Recipes From Atlanta’s Favorite Dining Room” by John Ferrell. That list of “appetizers” gives the reader a strong hint of what type of food — not afternoon tea fare, but traditional Southern comfort dishes — is served at Mary Mac’s, the last of 16 “tea rooms” once located in Atlanta.” ––2 The Advocate http://www.2theadvocate.com/features/100462024.html

“Mary Mac’s cookbook not only includes 125 of their wonderful recipes, but staff pictures and anecdotes and the history of this fine establishment.” ––Atlanta Restaurant Blog http://atlanta-restaurantblog.com/2010/08/mary-macs-tea-room-anniversary-party-and-book-release/

“An Atlanta culinary institution, Mary Mac’s Tea Room, turns 65 this year. Since 1945, business people, celebrities, and families have sat down there for a plate of fried green tomatoes, a bowl of chicken and dumplins, and tall glasses of Southern sweet tea. To celebrate the anniversary, owner John Ferrell is putting out a new cookbook - with 125 recipes - along with classic photos, menus, and employee biographies.” ––PBAOnline http://bit.ly/b3G2Ko

“Back in the days after World War II, industrious Southern ladies began opening their own restaurants, or more genteelly names “tea rooms.” But these tea rooms didn’t serve pots of Earl Grey and dainty cucumber sandwiches—they were family-style dining establishments whose tea came iced and sweetened in pitchers and menus were all about hearty Southern classics such as fried okra and pork chops. Today there are only a handful of these tea rooms left, but the lines are just as long and the food epitomizes not only Southern cooking but Southern hospitality.  For those of us who haven’t had the pleasure of dining at Mary Mac’s, owner John Ferrell has put together a new cookbook that includes all of the tried and true recipes that has made the restaurant such a longstanding favorite for locals and out-of-towners alike. Mary Mac’s Tea Room includes all of the classics, Chicken and Dumplings, Fried Chicken, Salmon Croquettes, and of course, all of the wonderful sides that really make the meal.”  –Jumping Anaconda http://bit.ly/dB4AsC

Tradition is very important in the South. John Ferrell knew this when he bought Mary Mac’s Tea Room, the Atlanta institution serving hungry diners since 1945. One tradition many restaurant owners cherish that John does not is keeping delicious recipes a secret from inquiring guests. In Mary Mac’s Tea Room: 65 years of Recipes From Atlanta’s Favorite Dining Room, 125 classic recipes are shared from the tea room steeped in tradition.

daily for years.  One of the main ingredients that keeps people coming back to Mary Mac’s is its Southern hospitality. The dining room sees as many as 1,000 customers a day, and each diner is greeted personally and made comfortable with the help of Jo, the “goodwill ambassador” known for giving weary customers a huge smile and a helpful back rub.

Mary Mac’s Tea Room includes 125 classic recipes from the Atlanta landmark, along with employee biographies, celebrity and favorite guests (such as Cher and the Dalai Lama), historic and modern photography, old menus, postcards, and artwork from its colorful history. Regular customers and anyone who enjoys a hearty meal now have a chance to experience the sweet and savory Southern comfort of Mary Mac’s Tea Room in their own homes.

Serves 8 to 10

2 pounds fresh fruit or 1 (16-ounce) can sliced peaches in heavy syrup, undrained
1 cup plus 3/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 teaspoons cornstarch
8 tablespoons (1 stick) salted butter, cut into small pieces
1/2 cup shortening
3/4 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup ice water (with crushed ice)
2 tablespoons (1/4 stick) unsalted  butter, melted

Preheat the oven to 350˚F. Peel and slice the fresh fruit. (If using canned fruit, taste before adding the sugar.) Place the fruit in a bowl and add 1 cup of the sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Toss together gently. Pour the sweetened fruit into a 13 by 9-inch baking dish and dot with the butter pieces.

In the work bowl of a stand mixer with the paddle attachment, on medium speed, beat the shortening, salt, and the remaining 3/4 teaspoon sugar. Gradually add 1/2 cup of the flour to the shortening mixture and mix together lightly. When the mixture becomes stiff, add 1 tablespoon of the ice water. Repeat the process until all the flour and water is used. The mixture should be soft, but not wet. Cover and let chill for 30 to 40 minutes. Roll out on a floured surface to a 13 by 9 1/2-inch rectangle. tablespoon of the ice water. Repeat the process until all the flour and water is used. The mixture should be soft, but not wet. Cover and let chill for 30 to 40 minutes. Roll out on a floured surface to a 13 by 9 1/2-inch rectangle.

Cover the fruit with the pastry, crimping the edges. Make 3 or 4 slits in the pastry with a sharp knife for steam to escape. Brush the crust with the 2 tablespoons of melted butter. If using fresh fruit, cook for 1 hour. If using canned fruit, cook for 25 to 30 minutes at 400˚F. The cobbler is done when the pastry is golden. Serve warm with vanilla ice cream or whipped cream.

Serves 4 to 6

1 (14 1/2-ounce) can crushed tomatoes, undrained
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
2 tablespoons salted butter, melted, or strained bacon drippings
1/2 pound okra, stemmed and cut into  1/4-inch slices
2 teaspoons cornstarch (optional)
2 teaspoons cold water (optional)

In a heavy saucepan, combine the tomatoes, salt, white pepper, sugar, and melted butter or bacon drippings. Cook over medium-high heat for 10 minutes. Add the okra, reduce the heat, and simmer for 5 minutes. (To thicken the stew, mix together the cornstarch and cold water in a small bowl until smooth. Add to the stew and bring to a boil, stirring until thickened to the desired consistency.) Add additional salt and white pepper  to taste.

Mary Mac’s Tea Room has been serving up classic Southern comfort food to the people of Atlanta, Georgia, since opening in 1945. The last of the city’s old Southern tea rooms, Mary Mac’s thrives today, serving more than 1,000 customers every day.