los angeles guest suites

 

pom couscous

pom steak

Cider Beans, Wild Greens, and Dandelion Jelly

by Charles G. Thompson
Print Email

cider-beans-cover.jpgAs I made my way through Cider Beans, Wild Greens, and Dandelion Jelly I was reminded of my paternal grandmother and the food I knew she cooked.  Southern Appalachia and the people who live there are in kind to where my father came from, to the food and customs.  Distant eastern cousins I’d venture to say. I found this book comforting in many ways.  It is not a book of high cuisine; in fact I think I can correctly say it’s all about low cuisine and that’s a good thing. Author, Joan E. Aller, a transplant to southern Appalachia fell in love with the place once she was there. Wanting to preserve a lifestyle that she saw quickly changing she set about collecting the best recipes southern Appalachia had to offer by traveling around the area and gathering up recipes, stories and histories from the area’s inns, hotels, bed and breakfasts, restaurants, taverns and cafes.

The book is a lovely compendium of the simple yet hearty and heartwarming food of the region.  Full of beautiful color photography and a written history of the region, this is a book to pick up and read often. 

ciderinside.jpgDishes like ‘High Country Breakfast Casserole’ served at The Buffalo Tavern Bed and Breakfast to ‘Appalachian Cider Beans’ (a personal favorite) come with an explanation, a story, before the recipe begins.  To wit cider beans are traditionally served at the local gas station which become de facto social centers.  Locals gather at the closest gas station, eat, and catch up on area news.

The recipes I tested all worked just fine; they were straight-forward and easy to make.  A few of my favorite dishes were the ‘Pork Chops Southern-Style,’ ‘Corn Pone, Tennessee-Style,’ ‘Grilled Okra with Pine Nuts’ and the ‘Appalachian Cider Beans.’  A fun chapter in the book is ‘Beverages’ where recipes for ‘Southern Sweet Tea,’ ‘Mammy Williams’s Dandelion Wine’ and ‘Southern Milk Punch’ (vanilla ice cream and bourbon!) can be found.  The final chapter is ‘Country Store’ and has recipes for pickles, relishes, jellies and jams.  A whole lot of good southern cooking is delightfully packed into the pages of Cider Beans, Wild Greens, and Dandelion Jelly. If you are looking for some good southern comfort food grab this book and start cooking.  You won’t be disappointed.

 

Charles G. Thompson is a Los Angeles-based freelance food writer, whose reviews and stories can be found at his blog 100 Miles, an exploration of local sustainibility.

Add comment


Security code
Refresh

Restaurant News

East Comes West at Chi Lin in West Hollywood
Los Angeles
by David Latt

chilin1Part of a growing trend to serve Chinese food with locavoire sourcing and an attention to healthy choices, Chi Lin off the Sunset Strip (9201 Sunset Blvd, West Hollywood CA 90069, 310/278-2068)...

Read more...
Little Flower Candy Company
Los Angeles
by Laraine Newman

little_02_purchase.jpgI go to Pasadena often because my younger daughter’s cheer team practices there. Yes, I spawned a cheerleader because my parents don’t have enough to laugh about in heaven. It’s given me a chance...

Read more...
The Hungry Nomad
Los Angeles
by Anna Harari

hungrynomad.jpgThree weeks into all night shoots in Chatsworth on a low-budget indie movie with the same caterer twice a day serving us burgers for “breakfast” every single day (not even I can eat a burger...

Read more...
L'Ami Jean in Paris
Paris
by Brenda Athanus

chez_ami_jean_paris.jpg While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...

Read more...