Georgia Magazine - November 2021 - 35

From Rebecca Lang's book " Y'all Come Over " (Rizzoli, 2021), this
recipe is something every host needs in his or her hip pocket.
Make-ahead grits usually don't live up to expectations. But with this
method of using lots of cheese, butter and eggs, you won't be disappointed.
Th e rich ingredients save the cook from stirring during the party.
MAKE-AHEAD LUXURY CHEESE GRITS
1-1/2 cups uncooked stone-ground grits
6 cups chicken broth
1/4 cup unsalted butter
1 (8-ounce) log goat cheese (about 2 cups), crumbled
1/3 cup grated Parmigiano-Reggiano cheese
3 large eggs, beaten
Bring the grits and chicken broth to a simmer in a large Dutch oven.
Simmer for 1 hour, stirring very often. Note: Make sure you scrape down the
sides and the bottom of the pot to keep the grits from sticking.
(Lang says she likes to use a fish spatula.) Carefully transfer the hot grits
to a large bowl.
Fold in the butter and cheeses, and stir until melted. Add the eggs,
and stir until completely incorporated. Pour into a greased 9x13-inch
casserole dish. Cover and chill overnight.
Preheat oven to 325 degrees. Remove the grits
from the refrigerator, and let stand at room temperature
for 30 minutes. Bake, uncovered, for 50 minutes
to 1 hour until grits are light golden and slightly
puffed. Serves 8.
Chapel Hill, N.C.-based food writer and teacher Sheri Castle has
Oxford, Miss., resident Elizabeth Heiskell brings
released " The New Southern Garden Cookbook " (University of North
Carolina Press, $28). Organized by fruit or vegetable, the book makes it easy
to find the exact item the reader wants to explore. There's even a section on
ramps, a wild plant that's kin to leeks, onions and garlic and is indigenous
to the Appalachian Mountains region.
Taking advantage of imposed isolation during the pandemic, Marc S.
Pollack and his wife, Robin, used cooking to stay healthy and positive. He
shares the experience in " Chez Marc's Quarantine Cookbook " (Marro
Publishing, $29.95). Proceeds benefit the Gateway Center, which assists
Atlanta's homeless community. The vegetable recipes alone make it worthwhile
to buy the book.
Two paperback cookbooks by Cynthia Graubert, a James Beard Foundation
Award-winning cookbook author and cooking teacher, would make
great stocking stuffers. They focus on specific fruits, " Strawberry Love: 45
Sweet and Savory Recipes for Shortcakes, Hand Pies, Salads, Salsas, and
More " and " Blueberry Love: 46 Sweet and Savory Recipes for Pies, Jams,
Smoothies, Sauces, and More " (Storey Publishing, $12.95 each).
Bakers will want to note two new books on baking. " Southern
Ground " (Ten Speed Press, $32.50) by Jennifer Lapidus advocates using
freshly milled flour to enhance flavor in baked goods. And from Cheryl Day
(of Back in the Day Bakery in Savannah) comes " Cheryl Day's Treasury of
Southern Baking " (Workman, $40). She offers recipes for sweet and savory
dishes, including cobbler and chicken pot pie.
Southerners love to entertain, and two new books focus on how best to
do so while keeping faith with Southern graciousness. Rebecca Lang offers
sage advice in her new book, " Y'all Come Over: Charming Your Guests
with New Recipes, Heirloom Treasures, and True Southern Hospitality "
(Rizzoli, $40). The Athens resident, a ninth-generation Southerner, has a
modern sensibility when it comes to entertaining, and that includes
making it seem effortless.
more than 20 years of culinary expertise, much of it
in catering, to " Come On Over! Southern Delicious
for Every Day and Every Occasion " (Houghton Mifflin
Harcourt, $30). She believes that every meal and
every day should be special without a lot of work. For
example, she advocates using those cloth napkins
at lunch. " What are you saving them for? " she asks.
Recipes include
soups, sandwiches
and
more-complex
recipes that are
prepared simply,
such as Beef
Bourguignon
whipped up in
the slow cooker.
Angie Mosier's
photography
enhances the
book.
Beauty,
wisdom and
delectable fare
abound in these books, which are sure to delight
lucky recipients throughout the year. And you might
want to gift one or two to yourself.
Jane F. Garvey is a food, wine and travel
freelance writer from Decatur.
www.georgiamagazine.org
MORE
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© " Y'ALL COME OVER: CHARMING YOUR GUESTS WITH NEW RECIPES, HEIRLOOM TREASURES,
AND TRUE SOUTHERN HOSPITALITY " BY REBECCA LANG, RIZZOLI NEW YORK, 2021.
© " THE TWISTED SOUL COOKBOOK: MODERN SOUL FOOD WITH GLOBAL
FLAVORS " BY DEBORAH VANTRECE, RIZZOLI NEW YORK, 2021. IMAGES
©NOAH FECKS.
http://www.georgiamagazine.org
Georgia Magazine - November 2021

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