Cornbread Supper for PresDay, February 21, 2011

Although we have crocuses blooming -- at last -- it was not exactly balmy for the 2011 Presidents' Day edition of Cornbread Suppers. Even so, we cleaned the winter dust off the porch table and chairs, and lit the outside candle. Sure enough, out of the large crowd of Cornbreadians who came to Supper, quite a few made their way onto the porch for play and fresh air February dining.

Monday holidays bring people to Cornbread Supper who have regular obligations on other Mondays. The mix keeps mixing, and is fine and invigorating. Or maybe that was the Kombucha and the delightful spices in this week's foods.

Kombucha (fermented green tea)
Kale, squash, white beans, onions, etc.
Mac & a bunch of cheeses, peas & marjoram, tomatoes
Chelb, peasant bread
Roasted cauliflower w/Parmesan
Traditional Black Skillet Cornbread (vegetarian on the right, animalian/pork drippings on the left)
Sorghum Butter -- Unpasteurized Homemade Pastured Butter. Try w/cornbreads
Roast Vegetable Stew "Non-Veg"
Lentils, Garbanzos, chard, vegetarian
Romano Cheese Biscuits
Greens, Black Walnuts, Cranberries, Vinaig
Sweet Brown Rice with Cherries, Cranberries, Marcona Almonds
Apple Sauce from Our Tree!
Blueberry Corn Muffins: KY grains, berries, dairy, eggs; contains gluten; no nuts
Gallo Pinto ~ Costa Rica ~ Rice, beans, chicken, cilantro, garlic, ginger, celery, peppers, whatever!
Butterscotch Pudding w/Sugar + Salt Sprinkles

Comments

Boone Tavern Spoon Bread, the 1950s recipe

We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013. From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955. Southern Spoon Bread 1955 Ingredients 3 c...

We remember Vicky Schankula, 1947–2016

Vicky Schankula, at right, in purple One of life's most gracious and delightful people, Victoria Fairbanks Schankula, found Cornbread Suppers early on, and took joy in the weekly gatherings. She came to Cornbread Supper faithfully, bringing beautiful food, laughter, a camera for her "picture of the day," a lovely British accent, a commitment to helping clean up, and a constant interest in each other person in the room. When Vicky entered the house on Monday nights carrying a particular large round plate, children (and a few adults) trailed her to the dessert table to see what she had brought. The favorites: lemon bars, brownies and her mother's most unusual, delicious carrot cake. Vicky graciously shared and allowed us to publish recipes for Lemon Bars and Isabel Fairbairns's (Gangy's) Carrot Cake on this site. Gangy's Carrot Cake on Vicky Schankula's special dessert plate When illness prevented Vicky from returning to Cornbread Supper...

Cornbread Supper now is resting

For all the Cornbreadians and would-be Cornbreadians -- it was a good run. A bit more than nine years. You came on Mondays. Conviviality ensued. You made community. Gratitude to all. It was a gift to us.

Cornbread Supper

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