A Real Taste of Summer in the South

A Real Taste of Summer in the South

Savannah Cream Cake with stewed berries

 

Oh, Glory!  Summer is that time of year when we have the bluest skies, the highest corn, and the sweetest, reddest tomatoes on earth. And, for most of us that harvest is a bounty for the southern table that weighs fresh and healthy.

Each meal has a memory that goes with it of days that have long passed, sitting at the table with family and talking about everything under the sun. The memory of family being together. It leaves a lump in my throat, and a song in my heart at the same time. 

Saturday night supper.

This is our Saturday night table where we have devoured fresh, sautéed summer squash with onions, simple and delicious. Individual meat loaves, with sun-dried tomato gravy over rice, and my grandmother's recipe for sliced cucumbers and onions, and then on the side, sliced tomatoes. Now, I ask you, what could be better than that, unless it is more of that? I know, delicious Savannah Cream Cake.

 

The recipe for this delicious cake is not mine, but I hope that Elizabeth Terry won't mind that I borrowed it and shared it with you. I've used the recipe from the Atlanta Magazine, but before that it was in her wonderful book, Elizabeth's on 37th, located in Savannah. Hence the name, Savannah Cream Cake. You will love it.

Remember, this could be good for any Sunday dinner, or any weeknight dinner. It's easy to put together.

 

Mommy's Cucumber and Red Onion with Rice Wine Vinegar

 

My grandmother's recipe for cucumbers with (red or white) onions and rice wine vinegar is the perfect side dish for any summer supper. Rice wine vinegar has its own sweetness, so no need to add sugar. I remember a big bowl of this on the round oak table at Mommy's home in Mobile.

Cucumber and onion with rice wine vinegar, salt and pepper.

1 large cucumber, peeled and slice thin

Onion, chopped to taste

1/2 cup rice wine vinegar, or white wine vinegar

salt and pepper to taste

 

Place all ingredients in a small bowl and stir. Chill until ready to serve. Serves 4.

 

 

                                            Sautéed Squash and Onions

 

Some of the best squash I've eaten is just plain and simply cooked in an iron skillet with a couple of tablespoons of olive oil, chopped onion and seasoned well with salt and pepper. And, that is exactly what this is below. It takes a little time, but it's worth every bite.

Sautéed squash and onions.

2 tablespoons olive oil

1-3/4 pounds fresh yellow squash, sliced thin

1 large onion, roughly chopped

Salt and pepper to taste

 

Heat olive oil over medium high heat. Add squash and onions. Reduce heat, and sauté until squash is very tender, and starts to caramelize. Season with salt and pepper to taste.

 

 

Meat Loaf

I do love meatloaf. I also love having leftovers for sandwiches or for dinner two nights from now. This recipe has sun-dried tomatoes, and thyme, as well as milk to tenderize the beef. It's made with ground sirloin, so you'll see very little fat when you lift it out of the muffin tin that it was cooked in. I used a large ice cream scoop and scooped up the meatloaf mixture, and then turned it over so the smooth side would be on top. It only baked for about 30 minutes before it was ready. You can put the extras in the freezer if you like, then reheat them in gravy. This recipe will make 10 individual meat loaves. Each is about 3.60 ounces before cooking. One and a half would be a good serving.

 

Individual Meatloaf and sun-dried tomato gravy.
 

1 1/2 pounds ground sirloin
3/4 cup finely chopped onion

1 teaspoon salt

5 grinds pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

1 egg

1/3 cup milk

2 tablespoon catsup

20 Club crackers, finely crushed

3 tablespoons sun-dried tomatoes (drain olive oil), finely chopped*

 

Mix all ingredients together with your hands. That way you are sure to get it completely mixed. Spray muffin tin with non-stick spray. Using a large ice cream scoop, measure out one scoop for each muffin cup. You should have 10 muffin cups filled to the top. Bake in a 350 degree, preheated oven, for approximately 30 minutes. Test with an instant read thermometer for 170 degrees. *Sun-dried tomatoes are Sun-dried tomatoes in herbs with oil. Suggestion: I used a baking tray covered with foil to put the muffin tin on, so if it should spill, it would not spill into my oven.

 Sun-dried Tomato Gravy

 

2 tablespoons olive oil

2 tablespoons all-purpose flour

1-1/2 cups beef broth or 1-1/2 teaspoons beef granules in 1-1/2 cups water

1 tablespoon sun-dried tomatoes (drain the oil)*

1 tablespoon catsup

 

In a medium skillet over medium heat, add the olive oil. When the oil is hot, add the flour and stir to blend. Continue stirring until flour reaches a light brown color. Add the beef broth and whisk to remove any lumps. Add the sun-dried tomatoes and the catsup. Stir until thickened. Serve over rice and meatloaf. If you've cooked the meatloaf prior and need to reheat, place the individual servings in the gravy while you are waiting for the gravy to thicken.

 

 

Savannah Cream Cake 

 

This cake is wonderful. I know it looks complicated, but it's so easy to make. All you have to do is to buy an angel food cake- unless you want to make one and if you do, just ask for the cake recipe, otherwise, most grocery stores sell angel food cakes in the bakery- and mix it with custard made with sherry and whipped cream. Then, a layer of whipped cream around the cake and you are set!

 

My grandfather loved stewed berries, and so do I. I think they add a depth that fresh berries don't. So, I'll give you my directions. Hope you will love this as much as I do.

 



Savannah Cream Cake with stewed berries.


The Sherry Custard:

1 1/2 teaspoons unflavored gelatin
1/4 cup warm water, plus 2 tablespoons tap water (divided)
2 egg yolks
1/4 cup good dry sherry
1/4 cup plus 2 tablespoons sugar (divided)
1 cup heavy cream
2 teaspoons vanilla extract
Angel food cake (9-inch bakery cake, cut into 1-inch cubes)

In a small bowl, sprinkle the gelatin over the 1/4 cup warm water, and set aside.

In a mixer, beat the egg yolks until pale, then stir in the sherry, 1/4 cup sugar and the 2 tablespoons water, and pour into a medium saucepan. Stir constantly over medium heat until large bubbles appear on the surface and the custard is thick, about 4 minutes.

Remove from the heat. Whisk in the gelatin mixture, and continue to whisk vigorously until the gelatin is completely dissolved. Place the pan over a bowl filled with ice, and stir until the mixture is cool but the gelatin has not set.

In a separate bowl, whip the cream, the remaining sugar, and the vanilla. Fold into the cooled custard.

In a large bowl, fold the custard into the cut-up cake pieces. Spoon the cake into an 8-inch springform pan, and refrigerate for at least 2 hours to set.

To top the cake, Remove the sides of the springform, and invert the cake onto a serving plate. Frost with the whipped cream (recipe below).

The Frosting:
1 cup heavy cream, whipped
2 tablespoons sugar (I do this, not in the original recipe)

Whip the cream with the sugar until it forms stiff peaks. Frost the cake.
Serve with stewed berries.

Stewed Berries:
2 cups mixed berries
2 tablespoons sugar
2 tablespoons water

Simmer berries in sugar until soft and tender. Chill before serving.