Tupelo
Honey Café with its mountain Southern dishes made its name in Asheville, N.C.,
branching out to other cities such as Knoxville, Chattanooga and Raleigh.
Elizabeth Sims also teamed up with Chef Brian Sonoskus to produce a beautiful
cookbook from the popular restaurant, “Tupelo Honey Cafe: Spirited Recipes from
Asheville’s New South Kitchen.”
Sims
and Sonoskus follow up with another gorgeous book, “Tupelo Honey Cafe: New
Southern Flavors from the Blue Ridge Mountains.” Once again we’re treated to
photos of mountain vistas, rustic Southern farms and food shots of recipes that
range from lemongrass moonshine to Flat-Out Fantastic Flat Iron Steak au
Poivre. There’s garlic, leek and Parmesan cornbread, cheesy grits soufflé,
cornmeal-fried black-eyed peas and acorn squash stuffed with bacon bread
pudding. Hungry yet? There’s even a few nods toward Louisiana, including the
Big Easy Creamy Creole Crawfish with Cheesy Grits Cake Triangles.
I
don’t know whether to try everything in this cookbook or head toward the
nearest Tupelo Honey Café restaurant. Until I can get to North Carolina, I
think I will start with the gumbo bell peppers stuffed with corn, peas, spinach
and okra.
The
cookbook retails for $29.99. For a gorgeous and innovative Southern cookbook, it’s
one of the best bargains out there.
Maple Sweet Potato
Bread Pudding
From “Tupelo Honey
Cafe: New Southern Flavors from the Blue Ridge Mountains”
1 1/4 pounds small sweet potatoes, or 3 large sweet potatoes
5 eggs
2 cups heavy cream
2 cups whole milk
1 cup maple syrup, plus additional for serving, warmed
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 (1 pound) loaf challah bread, cut into 1 1/2- to 2-inch
cubes (12 packed cups)
Ice cream or whipped cream
Directions:
Preheat the oven to 400 degrees. Wrap the sweet potatoes in foil and bake until
tender when pricked with a fork, 50 to 60 minutes. Carefully unwrap the foil
and let them stand until they are cool enough to handle. Remove the skins and
place the cooked sweet potatoes in a bowl. Mash coarsely using a potato masher.
Lower the oven temperature to 375 degrees. In
a large bowl, whisk the eggs until frothy. Whisk in the cream, milk, the 1 cup
maple syrup, the brown sugar, vanilla, cinnamon, nutmeg and salt. Stir in the
sweet potatoes. Add the bread cubes and stir to mix thoroughly. Let stand for
15 minutes for the bread to soak up the liquid, stirring occasionally. Butter a
9 by 13-inch baking dish. Pour the bread mixture into the dish, cover tightly
with aluminum foil and bake until the pudding is set in the center, 50 minutes
to an hour. Uncover the baking dish and cook until browned on top and a knife
inserted in the center comes out clean, about 15 minutes. Serve warm, drizzled
with the warm maple syrup and topped with ice cream or whipped cream.
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