Does everyone in your extended family have one of our Local Flavor Cookbooks? How about friends and neighbors? At $25.00 it’s the perfect homegrown gift for every cook you know.
It is full of “cookable” recipes mostly built from ingredients you already have in your pantry or can pick up at any local grocery store. And, it has a section with historic highlights of well known restaurants of Federal Point.
Don’t forget our t-shirts are a real bargain at $12.00 each. We’ve got plenty of the Society shirts in every size and color. We’re also well stocked with the Ocean Plaza BIRTHPLACE of the SHAG shirts. Anyone with a history of the Boardwalk would love this reflection of our history.
Books, Books, Books! We have lots of books that relate to the history and culture of our area. The two most important are
(this was served at the May meeting and everybody loved it)
Adapted from Chris’s Grandmother’s recipe
½ cup buttermilk
2 tsp. soda
2 sticks unsalted butter (1 C)
2 cups sugar
6 large eggs
2 cups good quality jam or preserves
4 cups all-purpose flour, sifted
1 tsp. allspice
2 tsp. cinnamon
2 tsp. nutmeg
Combine buttermilk and soda. Set aside. Cream butter and sugar. Add eggs, beating well after adding them. Add jam or preserves, flour, and spices. Add buttermilk and soda mixture to the batter. Blend well. Bake at 350 degrees 1-1/2 hours in greased bundt pan or tube pan. Or, bake in greased layer pans or cupcake pans until done (about 25-30 mins) It will make 3 dozen cupcakes.
Caramel Frosting and Chocolate-Caramel filling (adapted from BBC Good Food, August 2012)
450 grams light brown sugar (2 ¼ cups) firmly packed
175 ml. heavy cream (3/4 cup)
300 grams icing 10X confectioners sugar (2 ¾ cups approx.) sifted when added to mixture
¼ tsp. sea salt or to taste
1 tsp. pure vanilla
100 grams chocolate (dark or semisweet according to preference) 3/4 cup in broken pieces or chips with ¼ cup reserved to make chocolate shavings as decoration
Put 1½ sticks of butter, the light brown sugar, and the heavy cream in a mediun pan. Heat gently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly. Reduce the heat and simmer the mixture for 5 minutes. Remove from heat . Add vanilla. Pour into a heatproof bowl. With an eletric mixer gradually beat in the 10X sugar as you sift it into the mixture. (This will prevent lumps) Beat the mixture until fluffy. Add the rest of the butter – ½ stick and sea salt to taste. If the frosting is too firm to spread, add a bit more heavy cream. If it is too thick to spread, add a bit more 10X sugar. Put aside ¼ of the mixture to make the chocolate-caramel filling. Frost the cake with the remaining ¾ of the mixture.
Chocolate Caramel Filling
Melt the chocolate and mix it into slightly less than ¼ of the caramel mixture.
Use the chocolate-caramel filling between the layers or slice the cake horizontally and fill with the chocolate-caramel filling. Frost the top and sides (if desired) with the caramel frosting.
After two years of toil and struggle “The Cookbook” is finished and on its way to China to be printed. We hope to have it available for sale by the beginning of June (yes, 2014).
Here’s a recipe from our “Oral History Section.
Directions For 3 or 4 people catch 3 or 4 bushels oysters in the marsh. Wash mud off oysters in bay water. Get 2 green poles. Stack oysters in a row about a yard high – no more than 2 or 3 deep or won’t cook. Stack bushes on the windward side so fire blows through the oysters. When burns down, brush debris away. Open with oyster knife and a rag to hold the hot shell. Eat as is. Serve with butter or hot sauce.
Contributed by: Jack Lewis (Federal Point History Center – Oral History Files)
DIRECTIONS Preheat oven to 350°. In mixing bowl, cream the margarine and sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon extracts. Sift together the spices, flour and salt; add them to the wet ingredients, stirring gently just until well combined.
Pour the batter into a greased and floured 10-inch tube pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan, then turn out onto a plate.
INGREDIENTS 4 large cloves garlic, chopped 1 Tbsp. olive oil 1 cup yellow onion, chopped 1/4 tsp. salt 1/4 tsp. pepper 1 (15-oz.) can tomato sauce 1 (10-oz.) can diced tomatoes and green chilies 2 tsp. Italian seasoning 12 oz. uncooked spaghetti 1 pound shrimp, crab or other seafood, cut
DIRECTIONS In large skillet, lightly brown garlic in olive oil. Add onion, salt and pepper. Cook until onions are clear. Add tomatoes and green chilies, tomato sauce and Italian seasoning. Stir well. Simmer, covered, 25 minutes over low heat Cook spaghetti according to package directions. Stir seafood into sauce. Simmer, covered, over low heat. Do not overcook. Spoon sauce over spaghetti. Yields 1 Linda-size serving or enough for 4 normal adults.
2 1/2 cups cooked, mashed sweet potatoes 1 cup sugar 1 egg 1 Tbsp. vanilla 1 cup coconut
Topping 1 small can crushed pineapple 1 (4 oz.) bottle maraschino cherries and juice 1 cup sugar 3 Tbsp. flour
Mix sweet potatoes, sugar, egg, vanilla, and coconut. Put into greased 2 quart casserole. Bake at 350° for 45 minutes. Remove from oven. Mix pineapple, cherries, juice, 1 cup sugar, and flour. Cook until thick. Spread over potato mixture and serve.
Recipe from Philippe Thompson – whose parents owned the FOUR T’S RESTAURANT
Coquilles St. Jacques
1 T butter ½ T parsley 4 oz. shrimp 3 cloves garlic 4 oz. mushrooms, sliced 4 oz. scallops 1 T flour ½ cup white wine 4 slices American Swiss cheese 4 oz. milk Salt and pepper to taste
Saute the shrimp, parsley, garlic, and the mushrooms in the butter. Simmer for a few minutes, then add the flour and let cook out. Add the cheese and finish with the milk. Season with salt and pepper. Serve over rice or pasta.
From the Cookbook Committee – May, 2013 We’re searching high and low for “local flavor” recipes to include.
Submitted by: Darlene Bright
Mrs. LaVan Spando ran a little restaurant in the 60s in Kure Beach now known as the “Old Pier House”. She insisted on only the freshest vegetables and fish – new potatoes, onions, corn on cob, bite size sausage pieces, clams, crab legs, shrimp, fish in season.
Low-Country Crab Boil -Ingredient amount depends on the number of people to serve.
Step one is to invite at least a dozen friends!
Secondly, fill a large pot with enough water to cover all ingredients.
Add Crab Boil and bring to a boil (2 tsp per quart of water).
When boiling, add small red new potatoes and 3 to 4 pieces of smoked link sausage.
Cook about 20 minutes, then add ears of fresh corn and cook an additional 10 minutes, then crab legs, shrimp, etc. and cook about 3 minutes.
Do not overcook. Drain and serve.
Combine the following – Place items requiring the longest cooking in the bottom of the pot of water first and gradually add items requiring less cooking.
Cover with water as needed. Cover on table with newspaper.