Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
Publisher: Andrews McMeel Publishing
Publication Date: June 2010
Featured Recipe: Oven-Baked Blueberry French Toast
Featuring “down-home, soul-satisfying dishes,” Joan Aller’s cookbook is filled “with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains.” The 100-plus recipes range from more familiar fare such as Southern Butter-Crusted Chicken and Old-Fashioned Southern Tea Cakes to off-the-beaten-path dishes such as German Bierocks, Burgoo, and Butternut Squash Soup with Sweet Tea and Ginger.
Cooks&Books&Recipes {Dee} on Cider Beans, Wild Greens, and Dandelion Jelly cookbook:
For this cookbook, Southern Appalachia covers sections of eight states. One of my favorite aspects is the number of recipes that the author collected from historic inns and bed-and-breakfasts in those states. I can’t wait to take a road trip to the region so that I can stay and eat at as many of these as possible (all listed in the Sources section). In the meantime, we’ll need to make do by cooking Garlic-Cheese Grits Souffle, Mississippi Sin, Okra Soup, Freezer Coleslaw, Bourbon-Sweet Potato Casserole, Corn Pone, and George Washington Carver’s Sweet Potato Pie. How about Dandelion Wine or Green Tomato Pickles? Informative sidebars talk about the Appalachian Trail, the music, and the moonshine. We can almost hear the fiddles playing and smell those sweet potatoes cooking.
Ready to dig in and cook something delicious from Cider Beans, Wild Greens, and Dandelion Jelly?
We suggest that you start with this delicious recipe for Oven-Baked Blueberry French Toast
Cider Beans, Wild Greens, and Dandelion Jelly
Wow! That looks incredible! Love that it’s made with real French bread. Your photos are gorgeous!
Editors, Cooks&Books&Publishers replied: — September 18th, 2010 @ 9:20 pm
Warm blueberry goodness! And yes, Merry-Jennifer takes awesome food photos. Check out her blog too: the merry gourmet
Found this very interesting, especially the fact that you had the meal for breakfast, it is very similar to what we call Bread and Butter pudding, I make one using Italian Panetone bread and apricot jam (jelly), with full cream milk, love the sound of blueberries in this, will have to have a crack at it!
Editors, Cooks&Books&Publishers replied: — October 2nd, 2010 @ 7:03 pm
I had to Google “bread and butter pudding,” since I hadn’t heard of that before. Apparently, that’s how rice pudding came about. B&B pudding does sound very similar to our breakfast French toast. Your version must be delicious! Thanks for the info.
I just made this for Sunday brunch this morning and it was so delicious! Â The tart blueberries were perfect with the creamy, sweet French toast. Â I made a half recipe using an 8-inch square pan and just 5 slices of bread and it worked beautifully. Â Also, I did not soak mine overnight, but just the minimum 15 minutes. Â The bread still got fairly well saturated with the sauce, although it was drier on the edges that it probably would have been had I soaked it overnight. Â Sure to become a favorite dish for breakfast and brunch!