Mom Made It Best: Southern-Inspired DishesApril 24, 2015
Food is a trendy business these days. Perfectly curated plates parade through Instagram, buzz-worthy restaurants have publicity teams and it ingredients command cult followings. But with all due respect to green juices and bespoke grains, our favorite dishes remain the work of the original celebrity chef, Mom. In honor of Mother’s Day, we’re sharing these Southern-inspired specialties from the proud mamas of our Home Office employees. While they may not be difficult to make, they’re impossible to perfect without Mom’s secret ingredient: love (and a dollop of Cool Whip). Happy Mother’s Day, from our kitchen to yours!
Creamed Southern Zipper Peascourtesy of Halligan S., Art Director
A Southern specialty, zipper peas are especially tender and creamy. We had ours shipped up North thanks to a doting Georgia-based mama, but if you can’t find them, regular green peas work just fine.
WHAT YOU’LL NEED3 cups fresh shelled zipper peas
6 thick slices of bacon
HOW TO MAKE ITCut bacon in half and cook in a large saucepan over medium heat for about 10 minutes. Without draining the bacon fat, add peas and enough water to cover them; cook until soft and creamy, about 45 minutes. Add salt and pepper to taste, then serve.
Lemonade Piecourtesy of Ashley O., Web Stylist
WHAT YOU’LL NEEDFor the crust
1 ½ cups finely ground graham crackers
cup white sugar
6 tablespoons butter, melted
For the pie
1 container Cool Whip, slightly thawed
1 can sweetened condensed milk
½ can frozen lemonade concentrate
1 graham cracker crust
Lemon zest or mint leaves, for garnish
HOW TO MAKE ITFirst, assemble the crust. Combine all ingredients in a large bowl, mix until well-blended and press into a 9-inch pie plate. Bake at 375 degrees for 7 minutes, then cool completely.Once the crust has cooled, assemble the filling. Combine the Cool Whip, condensed milk and lemonade concentrate in a large bowl and mix until smooth. Pour into the prepared crust and freeze for 30 minutes. Garnish with lemon zest or mint leaves and serve.
Spiked Cherry Sweet Teacourtesy of Nell M., Graphic Designer
WHAT YOU’LL NEEDFor the simple syrup
1 cup sugar
1 cup water
½ cup fresh, pitted cherries
For the tea
3 bags black tea
8 cups water
Cherry simple syrup
Cherries, for garnish
1 ½ ounces rum (optional)
HOW TO MAKE ITTo make the simple syrup, add all ingredients to a small saucepan and bring to a boil. Reduce heat and simmer for 15 minutes; cool and strain.For the tea, combine the water and tea bags in a large, sealable jar. Set by a sunny window and allow to steep for several hours. To serve, pour tea into ice-filled glasses, then stir in cherry simple syrup to desired sweetness. Squeeze the juice from one lemon wedge into each glass and add rum, if desired. Stir and garnish with cherries.
More Mother’s Day moments, right this way.