Most of November, 2011

November swept through Cornbread Supper with an amazing set of warm Mondays. Or perhaps not so amazing, given how fast our planet is warming. Part of the reason for Cornbread Supper's being is to connect and encourage, to build on our natural sense of community and our interest in belonging to each other, to our place. So even in the face of global warming, which feels a lot more pleasant in November than in August, we gather on Monday nights for conviviality, conversation, food, drink, and friendship. November's meals merged together in the pile waiting for entry, so we'll merge November 17, 21, and 28 here as well.

Quinoa Chickpea + Sweet Corn Salad
Local Roasted Vegetables with Rosemary & Oil from Oliva Bella
Farmers Market Kale and Bacon
Sweet Potatoes w/Sorghum
Brussels & Parm
Granny Smith Apple Pie
Banana Cake
Four cornbreads: No Bacon/No Heat, Bacon/No Heat, No Bacon/Fourth Street Heat, Bacon/Fourth Street Heat
Vanilla-Fourth Street Meyer lemon Sour Cream Ice Cream
Sorghum Caramel Syrup, a la Ouita Michel
Gingerbread
Pumpkin Sorghum Spice Ice Cream w/Crystallized Ginger Add-ins
Chicken Noodle Soup
Spoonbread: Weisenberger Unbolted White Cornmeal, Elmwood Stock Farm Eggs, 3 milks/half&half, local, Dean's, Chaney; Organic Valley Butter
Potato Salad Slaw w/Ouita's Sorghum/Bourbon Dressing
Chickpea & Arugula Salad
Baked Reed Valley Granny Smith Apples w/Almonds, Cranberries, Butter, Crystallized Ginger, Sorghum
Gumbo Z'herbes
Chard/Kale/Collards
Quinoa Caviar (Eggplant, Cilantro, Parsley)
Chili
Chicken Soup
Salad, Apples, Feta, Pepitas
Janice Kay's Corn Muffins (with a few modifications)
Salad with Everything

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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