Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 36 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com good causes and preserving great Southern recipes continue to thrive. For example, at Hopsewee Plantation, South Carolina’s first national historic landmark, owners RaeJean and Frank Beatty created “Hopsewee Cooking,” a cookbook that showcases tried and true Southern recipes – some which she serves in the River Oak Cottage Tea Room, a restaurant open to the public on the grounds of the historic plantation – and some which she makes regularly for herself and Frank. The recipes are, as Sarah Rutledge intended with “The Carolina Housewife,” simple and convenient for the average person to cook at home, and many include Beatty’s variations today’s cook would appreciate, like low-fat substitutes or gluten-free options. The cherry on top is that proceeds from it are put back into maintaining the home, circa 1730, and its surrounding grounds and outbuildings. While community cookbooks may never regain their heyday, they provide an element of culture you won’t find in history books – a unique insight into what foods people fed their families and what recipes they celebrated with. And the money they raised has helped improve the world around us. The following recipes are favorites from some of these cookbooks. The cocktail sauce is Vereen Coen’s favorite in “Charleston Receipts,” and Meeting Street Crab Meat was a contribution and treasured recipe from her mother. Gin- Gin’s soup is Beatty’s mother’s cherished family recipe. THE CAROLINA HOUSEWIFE Shrimp Pie Have a large plate of picked shrimps; then take two large slices of bread, cut off the crust and mash the crumbs to a paste, with two glasses of wine and a large spoonful of butter. Add as much pepper, salt, nutmeg and mace as you like; mix the shrimps with the bread, and bake in a dish or shells. The wine may be omitted and the bread grated instead. Oysters or crabs may be substituted for the shrimps. CHARLESTON RECEIPTS Cocktail Sauce for Shrimp, Crab or Raw Vegetables 1 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon curry powder ½ teaspoon finely minced onion ½ teaspoon Worcestershire sauce ½ teaspoon red pepper sauce ¼ cup chili sauce Salt and pepper to taste Mix well and keep in icebox until ready to serve. Recipe provided by Mrs. Horace L. Jones (Louise Dixon) CHARLESTON RECEIPTS Meeting Street Crab Meat 1 pound white crab meat 4 tablespoons butter 4 tablespoons flour ½ pint cream 4 tablespoons sherry ¾ cup sharp grated cheese Make a cream sauce with the butter, flour and cream. Add salt, pepper and sherry. Remove from fire and add 1909 N Highway 17 Mount Pleasant, SC 29464 843.216.7181 2875 Ashley River Road, Unit 3 Charleston SC 29414 843.571.1945 We love you Mount Pleasant! Leader in the area for all things beautiful. VanitySalonSC.com Call to Make Your Appointment