Tag Archives: appalachian food

Cornbread or beaten biscuits? Breaking the food code

This 2005 interview with Dr. Elizabeth Engelhardt of the University of Texas/Austin ran in that school’s Office of Public Affairs newsletter. Full article here. When you sit down to your Thanksgiving meal this week, will the dressing on your plate be made with cornbread or wheat bread? Will it have oysters or sausage or chestnuts? […]

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Wait until the first frost has kissed the persimmons

Fall means that the persimmons are getting ripe and it’s time to gather the sweet, pulpy fruit. But you’d better try to get to them before the woodland critters beat you to it. Raccoons, foxes, squirrels, wild turkeys, bob white quail, possums, coyotes, and even deer feast on it. Numerous birds also relish persimmons. The […]

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Stack Cake

The dried apple stack cake is one of the most popular southern Appalachian cakes— no surprise considering apples are found aplenty in the mountains. Culturally it’s akin to the classic European torte. It looks like a stack of thick pancakes, with apple preserves, dried apples or apple butter spread between each layer. At holidays and […]

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The frog legs contracted in the pan and appeared to jump

Aunt Clarice was an excellent cook. I’m sure she and my mother got their special culinary education in French cuisine from their mother, Maria. Since my Uncle Augie was a company man and wasn’t on a time clock for the Rolland Glass Plant, he had an hour for lunch at noon. The glass plant was […]

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Apple butter thick enough to slice

“Cider for apple butter must be perfectly new from the press, and the sweeter and mellower the apples are of which it is made, the better will the apple butter be. Boil the cider till recuded to one half its original quantity, and skim it well. “Do not use for this purpose an iron kettle, […]

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