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Dear Friends,
Perhaps
my family's real holiday tradition is that, well, we don't have any
traditions. One holiday, my sister and brother and I stood around
imagining things we would like to have as traditions. We were going to
create holiday traditions right there, in the kitchen, standing next to
a bowl of home-made eggnog. Eggnog sounded good, so we added it to the
list. My brother, Jim, would make "Jim's Crazy Omelettes" for
breakfast and for some reason we threw smoking cigars on the front
porch into the mix. Why not?
And, every year, when I think of traditions, I am reminded of Filippo Tommaso Marinetti's 1930's Futurist Cookbook.
Marinetti lamented that the Italian pasta-eating figure was becomong a
sort of stock character. He was not content with the traditional
food. In his cookbook, he makes recommendations for different types of
dinner parties. In one, he recommends releasing a live turkey into the
room...
However you choose to celebrate Thanksgiving, please
join us after Thanksgiving for the funniest thing we have ever done at
SoFAB, our first comedy show. Nationally known comics Mark Normand and Dane Faucheux will perform food-oriented stand-up comedy, complete with beer (cash only) provided by The Store, and traditional Louisiana Turkey Gumbo (gratis). If you would like to reserve a seat, please email liz@southernfood.org.
Congratulations to Ms. Ann Sprayregen of New York City, the winner of this week's GREAT COOKBOOK SWEEPSTAKES! Ms. Sprayregen has one The Great Ceviche Book, Red Beans and Rice-ly Yours, and Favorite New Orleans Recipes.
Each time you donate $10 online to the Southern Food and Beverage
Museum, you will be entered into our weekly drawing for 2 cookbooks.
The winners will be announced in this newsletter. Your donation is
tax-deductible and you may enter as many times as you like. The
contest ends at the end of the year. Please help the Southern Food and
Beverage Museum to accomplish its mission by donating now.
Cheers,
Stephanie Carter
Editorial Director
stephanie@southernfood.org
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The Truth about Turkey
* Turkey was not always the main course for Thanksgiving. Through the 19th century, most turkeys weighed no more than eight pounds.
*
There are many theories on how the turkey got its name. One of the
most likely is that in the Middle Ages, nearly everything exotic was
"obtained in our through Turkish or Arabian" territories. So, anything exotic was thought to be from Turkey whether or not it actually was. Even maize was called "Turkey wheat" in most Europen languages. (Keith Stavely and Kathleen Fitgerald, America's Founding Food). Samuel Johnson's 1755 Dictionary describes a turkey as "a large domestic fowl brought frm Turkey."
* Turkey is not from Turkey; it is from Central America.
* Thanksgiving became a national holiday during the Civil War. It originated in New England.
* Pies were as important as turkeys
during Thanksgiving until the 20th century. These included sweet pies,
but also savory ones. Chicken pie was common to round out a meal when
the turkeys were smaller.
* Turkey is classified as either young hens/toms or mature hens/toms.
* The meat-to-bone ratio on turkey is best at weights over 12 pounds.
* Turkey is 58% water, 20% protein, and 20% fat.
*
The tenderest meat comes from the muscles that are least used. Since
turkeys stand around a lot, turkey legs are tougher than turkey breasts.
*
Turkey has dark meat in its legs and white meat in its breasts.
Turkeys stand around a lot, using their legs. Alternatively, birds
that fly a lot may have dark breast meat.
* Muscles that are used
more frequently, like the turkey's legs, need more oxygen to operate.
The dark meat gets its color from oxygen-storing myoglobin. A muscle that requires a lot of oxygen has a greater storage capacity, and is thus a darker color.
* In Louisiana, it is common to fry turkeys
for Thanksgiving. When you look at Craig's List "Free Stuff" after
Thanksgiving and notice gallons of used peanut oil offered, you will
know what has been done.
* In Louisiana, it is also common to serve Turducken, a turkey stuffed with a duck stuffed with a chicken stuffed with stuffing.
*
Tryptophan an amino-acid which is a precursor to serotonin, the
chemical known to be the primary hormone responsible for the regulation
our our circadian rhythms or our sleep-wake cycle. Tryptophan is in
turkey, hence theory that turkey makes us sleepy. Tryptophan works
best on an empty stomach, so it may not be the thing making you that
sleepy. It could just be the enormous amount of energy you need to
digest all of that food that you ate that is making you sleepy.
......................................................................................................
Stephanie J. Carter
The
Southern Food and Beverage Museum is interested in your Thanksgiving
traditions for next year's Thanksgiving issue of our soon-to-be created
online magazine. We are an institution committed to the food of the
entire South, so tell us what you eat for your Thanksgiving. email
stephanie@southernfood.org
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Recent Acquisitions
In
1959 Eunice G. Surles of Lake Charles, Louisiana, became the first
southern woman to win the Pillsbury bake-off. She won for her cake, Mardi Gras Party Cake,
a heavenly concoction of butterscotch, coconut and "sea foam" frosting.
Juanita and Jack Surles have generously donated the memorabilia of that
win to the Southern Food and Beverage Museum and we will soon be
displaying Mrs. Surles' original blue ribbon that she was awarded,
photographs with her and Greer Garson (who presented the award) and
other celebrities of the day, a plaque given to her by the City of Lake
Charles, and news reel footage of her win. SoFAB is grateful to the
Surles for their generous donation of this delightful bit of southern
culinary history.
The Winning Recipe
Mardi Gras Party Cake
cake
2/3cup butterscotch chips
1/4cup water
2 1/4cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/4cups sugar
1teaspoon baking soda
1teaspoon salt
1/2teaspoon baking powder
1cup buttermilk*
1/2cup shortening
3eggs
Filling
1/2cup sugar
1tablespoon cornstarch
1/2cup half-and-half or evaporated milk
1/3cup water
1/3cup butterscotch chips
1egg, slightly beaten
2tablespoons margarine or butter
1cup coconut
1cup chopped nuts
Seafoam Cream
1cup whipping cream
1/4cup firmly packed brown sugar
1/2teaspoon vanilla
DIRECTIONS
1.Heat
oven to 350°F. Generously grease and flour two 9-inch round cake
pans.** In small saucepan over low heat, melt 2/3 cup butterscotch
chips in 1/4 cup water, stirring until smooth. Cool slightly.
2.Lightly
spoon flour into measuring cup; level off. In large bowl, combine
flour, all remaining cake ingredients and cooled butterscotch mixture;
beat at low speed until moistened. Beat 3 minutes at medium speed. Pour
batter into greased and floured pans.
3.Bake
at 350°F. for 20 to 30 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or
until completely cooled.
4.In
medium saucepan, combine 1/2 cup sugar and cornstarch; stir in
half-and-half, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg.
Cook over medium heat until mixture thickens, stirring constantly.
Remove from heat. Stir in margarine, coconut and nuts; cool slightly.
5.In
small bowl, beat whipping cream until soft peaks form. Gradually add
brown sugar and vanilla, beating until stiff peaks form.
6.To
assemble cake, place 1 cake layer, top side down, on serving plate.
Spread with half of filling mixture. Top with second layer, top side
up; spread remaining filling on top to within 1/2 inch of edge. Frost
sides and top edge of cake with seafoam cream. Refrigerate at least 1
hour before serving. Store in refrigerator.
High Altitude (3500-6500 ft) Bake at 350°F. for 30 to 35 minutes. Cool 7 minutes; remove from pans. Cool completely.
....................................................................................................
Elizabeth Pearce
Do you have something you wish to donate? Contact liz@southernfood.org
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Blue Magnolia
Gourmet Bread Pudding Mixes
product review by Emily Marquis
Moving to Louisiana has been a life changing experience, especially
coming from New York. The food I grew up eating in the North was very
different from what I find here on most Southern tables. Since I was a
child, I never liked the idea of bread pudding. As a chef who
constantly tastes food all day, I concluded that a big bowl of sugar
and bread is just too many calories to waste in one sitting.
Coming
up on my one year anniversary here in New Orleans, the bread pudding
phenomena has finally hit me, and now all I can think about is bread
pudding! Maybe it's the holidays or maybe it's the chilling weather
that has me dreaming of a warm, sweet and gushy serving of bread
pudding. Honestly, I think it was my recent experience of Blue
Magnolia's Pumpkin Spice Bread Pudding Mix that did me in! I am
officially admitting that I love bread pudding, and I feel great saying
it out loud.
Blue Magnolia Bread Pudding Mixes began after
years of friends asking founder Desiree Guillory for her recipe. She
even admits to not having one. When it came time to develop the brand
commercially, it took her an entire month to formulate one.
Most
of my food adventures I hate to admit come haphazardly. One night I
needed to put together a last minute dessert for guests. I remembered
that I had picked up a bag of Blue Magnolia mix after visiting a friend
in Lafayette, where Ms. Guillory first began mixing up Blue Magnolia
products. I literally put it together with some leftover crescents in
a matter of 5 minutes. Popped it in the oven, and after an hour or so
my life was changed forever. I will never forget the taste, texture
and feeling that ran all the way to my toes after taking the first
bite.
Blue Magnolia comes in four great flavors: Original,
Lemon-Chiffon, Classic Cinnamon and my personal favorite Pumpkin
Spice. They are available at many area stores as well as on the web at
www.bluemagnoliaproducts.com
Coincidentally,
my friend who lives in Lafayette just won't quit in finding more
reasons to make me love the great state of Louisiana and, in turn, for
bread pudding. Blue Magnolia Bread Pudding Mixes has made the cut, and
I will truly be grateful to Desiree Guillory for being the one to turn
my heart on to this famed Southern dessert...thank you! I can promise
you that I will be taking this product home to the North for the
holidays!
....................................................................................................
Emily
Marquis is the media chef and culinary producer at John Folse ad
Company. She was formerly a food buyer, giving her a love of gourmet
products. She lives in Louisiana.
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Holiday Gift Ideas from SoFAB
*From
now until the end of the year, SoFAB memberships are offered at our
special holiday price. Individual memberships are $35 and
Friends/Family memberships are $60 when purchased in the museum store
from now until the end of the year. Give the gift of education and
exciting programming, while supporting our non-profit.
* With your membership gift, ask us to help create a holiday gift bag full of SoFAB goodies.
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Food Memories
Posted on the wall in the Southern Food and Beverage Museum
"Buying
bread from Gendusa's on Frenchman Street - the cashier safe behind
bulletproof glass, and you received your bread via a revolving
compartment. If you bought a long loaf, the attendant would pass the
loaf through a chute in the wall - an angled hole, worn smooth by the
assage of thousands of poor boy loaves."
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Rethinking the Classics
Deviled Eggs
 Deviled Eggs Three Ways
There
is no reason why deviled eggs always have to be the same. Altering the
garnish is one way to spice them up (adding caviar, lump crabmeat, or
both) and altering the kind of egg is another (using small, delicate
quail eggs instead). However, my favorite way to make an interesting
deviled egg platter is present them with different fillings. The
result can be a cost-effective way of going gourmet. Before you get
started, make sure you know how to hard-cook an egg. Americans have a
tendency to cook them until the yolks are chalky on the inside and dark
on the outside. If the yolk has a greenish color around it, the eggs
have been cooked too long. Put the eggs in the pot of cold water,
bring it to a boil, turn the heat off immediately, and let the eggs sit
in the hot water for 13 minutes. Run cool water over them to stop the
cooking process. The yolks are creamy without the dark color around
them. Pipe the egg filling into the whites with a pastry bag and star
tip to make them look more finished.
Traditional Deviled Eggs
4 hard-cooked eggs, cooled, shells removed, split lengthwise, yolks separated
2-3 tablespoons mayonaisse
1-2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon minced shallots
salt (to taste)
pepper (to taste)
1/4 teaspoon Worcestershire sauce
garnish: a sprinkling of paprika
Mix
yolks with mayonnaise, dijon, white wine vinegar. shallots, salt,
pepper, and Worcestershire sauce. Always taste your product before you
serve it. Adjust flavors as necessary. Pipe into shells. Garnish with
paprika.
Spinach Stuffed Eggs
4 hard-cooked eggs, cooled, shells removed, split lengthwise, yolks separated
6 oz spinach, blanched, drained, and chopped
1/2 cup freshly grated Parmesan cheese
2 Tablespoons butter
1 Tablespoon mayonnaise
1 teaspoon dijon mustard
salt (to taste)
pepper (to taste)
pinch of nutmeg
Mix
the yolks with everything but the Parmesan and Spinach. Add Parmesan.
Add spinach. Taste your product. Adjust flavors if necessary. Pipe
into whites.
Lemon- Dill Deviled Eggs
4 hard-cooked eggs, cooled, shells removed, split lengthwise, yolks separated
juice of half a lemon
4 tablespoons fresh dill, minced
2 tablespoons mayonnaise
salt (to taste)
pepper (to taste)
extra sprigs of dill to garnish
Mix
the yolks with lemon, mayonnaise, minced dill, salt and pepper. Taste
your product. Adjust flavors if necessary. Using a star tip, pipe the
mixture into the white. Garnish with a small sprig of dill.
.
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event calendar:
TONIGHT, November 19
Cast-Iron Chef: Foodways of 19th Century New Orleans
lecture
given by Bailey Johnson,
historical educator and supervisor of the Hermann-Grima
Open-Hearth Cooking Program
6 - 7 p.m.
November 29Comedy Show with Mark Normand and Dane FaucheuxNovember 29, 2008 5 p.m.-6:30 p.m. Beer, Turkey Gumbo, and Comedy Thanksgiving
is over. Nationally recognized comic Mark Normand and Dane Faucheux
will perform food-oriented stand-up. We ate it. Now, let's laugh
about it. We will be making Turkey Gumbo and The Store will provide us
with a cash bar with beer. Mark Normand has performed at numerous events and venues across the
East Coast and at home in New orleans including The New York Comedy
Club, the New Orleans Comedy Festival, the DC Comedy Festival, and the
Athens, Georgia Comedy Festival.  Dane Faucheux has performed for
audiences all over the Southeast. His comedy has been described as
eccentric, daring, and fun by The Austin Chronicle. Dane Faucheux is
coming to your town. When Dane Faucheux gets to your town, he will tell
jokes. 
event is free with museum admission; free to museum members
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Special Event for Museum Members
"Known for years by its characteristic line snaking
down
Bourbon Street, patrons would wait for hours
just to get a table- especially on Fridays."
We are pleased to announce that Galatoire's Restaurant has chosen the Southern Food and Beverage Museum
as a beneficiary of its traditional holiday auction, which auctions off
tables for the popular Friday lunch before Christmas. The auction will
take place on Monday, December 1 2008. The evening will begin at 5:30
with hors d'oeuvres by Chef Brian Landry. The auction, led by renowned
auctioneer Ruthie Winston, will begin at 6:30 p.m. To reserve space now
for this event, contact Christi Gaudet by calling 504-525-2021, or
emailing cgaudet@galatoires.com.
In
conjunction with Galatoire's Holiday Auction benefitting SoFAB,
Galatoire's is hosting a special event at SoFAB only open to museum
members.
Special Event for Museum Members
November 20, 2008
5 p.m. - 7 p.m.
at SoFAB
Cooking Demonstration and Tasting - Galatoire's Chef, Brian Landry, demonstrates Sauteed Black Drum Yvonne.
Special Presentation - David Gooch speaks about the history of Galatoire's. David Gooch currently
serves as manager of Galatoire's
New Orleans. A son of Clarisse Galatoire Gooch
and grandson of Leon Galatoire, David began his
career in the family business in 1967. He spent
four years in the kitchen before moving to the
front of the house. David is a lifelong resident
of New Orleans.
If you are interested in attending the Galatoire's Holiday Auction, please come to this event. There will also be a cash wine bar for your enjoyment while you mingle and check out SoFAB's newest exhibit, "Yes We Can."
This event is only open to SoFAB members.
Space is limited. You must RSVP via email to stephanie@southernfood.org.
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