Lowcountry Cuisine Fall/Winter 2017-18

lowcountry cuisine www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com LC STICKYFINGERS’SWEETPOTATOCASSEROLE Ingredients: t 1 can mashed sweet potatoes t 3 cups sugar t 6 eggs t 3 tablespoons cinnamon t 1 tablespoon salt t ½ cup milk PECAN TOPPING Ingredients: t 2 cups chopped pecans t 8 ounces whipped margarine, melted t 1 cup flour t 1 ½ cups light brown sugar 1. Combine all ingredients and mix. 2. Pour mixture into a greased 2-inch hotel pan and set aside. 3. Combine topping ingredients together and pour over sweet potato mixture. 4. Cook uncovered for 30-35 minutes in a 350-degree oven. WANDORIVERGRILL’SPOPCORNGRITS Ingredients: t 2 cups chicken or corn stock t 4 cups heavy cream t ¼ cup butter t 1 cup Geechie Boy grits t 1 cup popcorn kernels t 4 ounces corn oil t Kosher salt and white pepper to taste 1. Heat a large pot with ¼ cup corn oil, add the kernels and cover. 2. Cook until popcorn is popped and not burnt. Remove unpopped kernels. 3. Bring stock and 2 cups of cream to a boil, add grits. 4. Simmer on a low heat, stirring often for 1 hour. 5. Heat remaining cream and butter in a sauce pot. 6. Using a food mill, rice the popcorn into the warm cream and stir until incorporated. 7. Gently fold grits and popcorn mixture together. 8. Season with salt and pepper to taste, then let cool before serving. *Adjust the consistency with whole milk as needed.*