THE SANCTUARY (24 page)

FRIED GREEN TOMATOES

3–4 medium green tomatoes

1/2 teaspoon salt

1/2 teaspoon pepper or lemon-pepper seasoning

1 cup cornmeal mix

1/2 cup buttermilk

1 egg, lightly beaten

vegetable oil (You can use other oils, such as canola or corn or blend but plain vegetable oil makes them crisper and more flavorful.)

For best results, slice tomatoes one-quarter inch thick. Sprinkle both sides liberally with salt and pepper or lemon-pepper. Let sit for 20–30 minutes and then dip in buttermilk and egg mixture. Coat with cornmeal. In a large skillet, heat vegetable oil over medium-heat. Fry tomatoes for 3–4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.

CHARLESTON HUSHPUPPIES

1 cup cornmeal

1/4 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 finely chopped onion

1 egg

Mix cornmeal, flour, baking powder and salt. Break in egg and start beating. Slowly add milk and beat until it becomes a paste. Stir in onions. Drop a gob from a spoon into deep, hot grease. Remove when golden brown. Can be eaten warm or at room temperature.

WOO WOO

Vodka

Peach Schnapps

Splash of cranberry

Chill and pour into shot glasses.

LOWCOUNTRY RUM TEA

At one time, Charleston parties were known for potent tea-based drinks (such as this recipe), which were served in fine crystal punch bowls.

1 1/2 cups boiling water

4 Charleston Tea Plantation Governors Gray tea bags

1/2 to 1 cup sugar

2 1/2 cups whiskey

1 1/2 cups rum

1/2 cup real lemon juice

1/2 cup orange liqueur (such as triple sec)

1 (32 ounces) bottled seltzer water, chilled

Pour boiling water over tea bags. Cover and steep for 4 minutes (use a timer). Remove and discard tea bags. Stir in sugar immediately and keep stirring until completely dissolved. Add whiskey, rum, lemon juice, and triple sec. Cover and chill for at least two hours. Stir in seltzer water. Serve over ice.

SWEET TEA

Pour boiling water over tea bags. Cover and steep for 4 minutes (use a timer). Remove and discard tea bags. Stir in sugar immediately and keep stirring until completely dissolved. Add ice and lemon wedges or spirals to garnish.

BENNE WAFERS

1 cup sesame seeds, toasted

1 cup firmly packed dark brown sugar

1/2 stick unsalted butter, softened

1 egg, lightly beaten

1/2 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking powder

1 teaspoon fresh-squeezed lemon juice

1/2 teaspoon vanilla extract

Preheat oven to 325 degrees F. Cover cookie sheets in parchment paper or lightly oil them. Toast the sesame seeds in a heavy skillet over medium heat until they are golden brown. Beat the brown sugar and butter together in a medium-sized bowl for several minutes until fluffy. Beat in the egg. Whisk together the flour, salt, and baking powder, then add these dry ingredients to the butter, sugar, egg mixture. Mix well. Stir in the toasted sesame seeds, vanilla extract, and lemon juice.

OPTIONAL: Chill the dough for 30 minutes in the refrigerator. This makes it easier to drop the cookies on the sheets. Drop by teaspoonful onto prepared cookie sheets, leaving space for the cookies to spread. Bake for approximately 15 minutes, or until the edges are slightly brown. Cool for a minute or two on the cookie sheets then transfer to a rack to continue cooling. Makes 2–4 dozen, depending on the size of your spoonfuls.

*This recipe is from Old Colony Bakery in Charleston. This bakery has been selling benne wafers since 1940.

The History of the Benne Wafer

Unique to the Lowcountry since colonial times, benne (the Bantu-word for sesame) originated in Africa. Sesame is a versatile seed that can be used in many of the same ways as nuts. It has a nutty, sweet aroma and a sweet, buttery taste. When toasted, its flavor intensifies, yielding an almost almond- or peanut butter-like flavor. Many Southern recipes call for sesame seed, but none are more popular than the benne wafer. The Bantu (and Charlestonians) believe eating these cookies brings good luck.

SHRIMP AND OKRA PILAU

1 pound unpeeled, uncooked large shrimp

1 cup smoked sausage, diced

2 tablespoons butter

1 cup diced sweet onion (Vidalia onion is great choice)

1 garlic clove, chopped

1/2 cup celery, diced

4 large ripe tomatoes, peeled, seeded, and chopped

2 cups chicken or shrimp broth

1 cup sliced okra (fresh)

3 tablespoons chopped fresh parsley

1 tablespoon real lemon juice

1 teaspoon dried crushed red pepper

2 teaspoons hot sauce

1 teaspoon Worcestershire sauce

2 cups cooked rice

3 green onions, thinly sliced

Peel and devein shrimp. Cook sausage in a large Dutch oven over medium-low heat, stirring often for about 5 minutes or until golden brown. Remove sausage, reserve drippings in Dutch oven. Melt butter in drippings. Stir in onion and garlic and sauté for 3 minutes or until tender. Add celery and cook for 2 minutes. Stir in tomatoes and chicken broth. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Stir in shrimp, sausage, and okra and cook for 5 minutes. Stir in parsley, lemon juice, red pepper, hot sauce, and Worcestershire sauce. Season with salt and pepper to taste. Serve over hot cooked rice and top with green onions. Garnish with grilled and halved okra, if desired.