America`s Sunday Supper Cooking and

UN I T E
Serv i ce a nd di a l ogu e
b r i n g p eo p l e to g ethe r.
Martin Luther King, Jr. Day
01.18.2016
AMERICA’S
SUNDAY SUPPER
COOKING AND CONVERSATIONS GUIDE
NATIONAL SPONSOR:
Points of Light
HandsOn Network
SUPPORTED BY:
generationOn
Corporate Institute
AmeriCorps Alums
©2016 POINTS OF LIGHT: AMERICA’S SUNDAY SUPPER — COOKING AND CONVERSATIONS GUIDE
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Overview
On January 18, 2016, millions of people across the country will unite in service in honor of Dr. King. America’s
Sunday Supper is a key program of Points of Light. Inspired by Dr. King’s vision of people of diverse
backgrounds interacting on personal levels, America’s Sunday Supper encourages people to share a
meal and discuss issues that affect their communities, to increase racial and cultural understanding and
to promote unity. Points of Light provides marketing toolkits, celebrity chef recipes, films, conversation
starters and incentives to help individuals and groups organize America’s Sunday Suppers and service
projects.
The America’s Sunday Supper Cooking and Conversations Guide provides steps on how you can convene
an important dialogue over a meal on Sunday, January 17, 2016, or on a date that is convenient for you.
This guide provides steps on how to plan your America’s Sunday Supper as well as celebrity chef recipes
and conversation starters to ensure a meaningful and delicious experience for your guests.
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Table of Contents
How To Host America’s Sunday Supper
Step 1: Plan ....................................................................................................................................................... 2
Step 2: Select a Film.......................................................................................................................................... 3
Step 3: Host Your America’s Sunday Supper (includes conversation starters).......................................... 4
Step 4: Join the National Conversation.......................................................................................................... 5
Step 5: Lead a Service Project or Volunteer on MLK Day............................................................................. 5
Signature America's Sunday Supper Recipes by Celebrity Chefs
Entrées
• Caldo Gallego (Betty’s Christmas Night Turnip Green Soup)..................................................... 7
• Campanelle a la Rosa..................................................................................................................... 8
• Juicy Lucy........................................................................................................................................... 9
• Seared Pork Chops with Tomato Gravy....................................................................................... 10
• Slow Cooker Chicken Chili............................................................................................................. 11
• Soy-Ginger Braised Oxtail with Vegetables and Maple Sweet Potato Puree......................... 12
• Shrimp and Grits.............................................................................................................................. 14
• Slow Cooker Hearty Cheddar-Topped Sausage Stew.............................................................. 15
Side Dishes
• Bolivar County Okra Pilaf............................................................................................................... 16
• Brussels Sprouts a la Spence.......................................................................................................... 17
• Buttermilk Biscuits............................................................................................................................. 18
• Citrus Salad with Dried Olives and Candied Lemon Zest.......................................................... 19
• Monkey Bread................................................................................................................................. 20
• Spinach and Red Pepper Salad................................................................................................... 21
• Sweet Potato Mac & Cheese Gratin........................................................................................... 22
Desserts
• Apple Pie & Cheddar..................................................................................................................... 23
• Pecan Balls....................................................................................................................................... 24
• Pop’s Maroons................................................................................................................................. 26
• Pumpkin Seed Custard Cups......................................................................................................... 27
• Woman’s Exchange Bread Pudding with Lemon Sauce.......................................................... 28
• Yazoo Market Chocolate Chess Pie............................................................................................. 29
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
How To Host America’s Sunday Supper
It’s easy to host your own America’s Sunday Supper. Join the movement and incorporate civic dialogue
into your dinner time discussion on the eve of MLK Day.
Step 1: Plan
Step 2: Select a Film
Step 3: Host the Event
Step 4: Join the National Conversation
Step 5: Lead a Service Project or Volunteer on MLK Day
Step 1: Plan
• Decide on a date: Most people will host their America’s Sunday Supper on Sunday, January 17, 2016.
Hosts are welcome to choose other dates if there are conflicts with January 17.
• Create an invite list: Guests and speakers whom you would like to include.
• Register your America’s Sunday Supper: Join the movement and commit to host America’s Sunday
Supper. You will also be notified about other MLK Day-related news, resources and free incentives.
• Secure a location: The venue will depend on the number of people you anticipate coming. The
location can include private homes, local restaurants
or other public convening venues. (e.g., recreation
centers, schools, churches, etc.)
• Send invites: Include all guests and speakers. Points of
Light offers a free digital invite you can use. Click here
to download the invite.
• Food: Decide if you will cook, ask your guests to bring
a dish or if you will use a local restaurant. This guide
contains delicious recipes from celebrity chefs and
organizations that support America’s Sunday Supper.
WATCH
MLK DAY
HIGHLIGHTS
WITH VP BIDEN AND
GENERAL COLIN POWELL
(JAN. 2013)
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Step 2: Select a Film
Incorporating a film into your America’s
Sunday Supper is one way to spark civic
dialogue, reflect with your guests, and
share the legacy of Dr. King. Through a
partnership with the Independent Television
Service (ITVS), we have identified multiple
free films for you to use, covering various
issues affecting our communities today.
If you are showing a film, another option to
consider is to invite local experts to conduct a
post-screening panel discussion. This could be
a great way to engage the audience in a Q&A
session.
Mayor Rahm Emanuel (2013)
One favorite is The Graduates, which premiered
on Independent Lens on PBS. Please go to ITVS’s
educator page to find films available to screen
online and free downloadable discussion guides
to help ignite meaningful conversation during
your America’s Sunday Supper. The online toolkit
includes a set of resources designed to inspire
youth leaders to educate, collaborate, and
co-create with their peers, their parents, and
their communities.
Learn more here.
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Content
Step 3: Host Your America’s Sunday Supper
• Venue: Make sure the venue is ready and set up appropriately for the format and activities that
you decide upon.
• Food: Make sure the food will be available in time for your guests.
• Inspire conversation: An important piece of America’s Sunday Supper is sparking conversation
and sharing ideas. Below are some conversation starters to help jump start your discussion.
Campanelle a la
Rosa
a.How can we use our full range of assets and civic power (influence, time, advocacy and
skills) to more fully participate in community and civic life?
b.What does the civil rights conversation look like today? What are the important issues?
c.Voting is an American principle and a basic democratic right. How do we protect, promote
and practice this right?
Provided by Newman’s Own
d.How do we have a conversation about race relations
in this country
and move forward in a
Serves
10
constructive manner?
e.What is one word you would use to describe Dr. King’s legacy? When thinking about the
MLK roadways in your community and/or city, how do you see Dr. King’s legacy reflected?
Whether positive or negative, discuss what factors influence how the MLK roadways in your
Ingredients
• 1 tablespoon
olivereflect
oil
community
Dr. King’s Legacy.
This idea was in Paul Newman’s heart and, today,
• 4 cloves garlic, minced
Newman’s Own continues his commitment
one thing
you would
like to change in your community? What are tangible steps you
• 2 –f.3 What
Italian issausages,
casings
removed
to donate all profits from the sale of our food
• 1 jar could
Newman’s
Marinara
Pasta Sauce
takeOwn®
to make
that change
happen?
products to charity.
• 1 cup red wine
That’s right,
all of our
•
movement:
Supper
• Spark
¼ cup a
heavy
cream Ask your guests to commit to host their own America’s Sunday
after-tax
profits
are
year
so that these important conversations continue.
• throughout
½ cup frozenthe
peas,
thawed
given to Newman’s
• 1 cup chopped fresh basil
Own Foundation and
• fresh cracked pepper
• freshly grated parmesan
then dispensed to
• 1 pound campanelle or fusilli pasta
charities throughout
the U.S. and around
Method
the globe. Over $400
1. Heat olive oil in deep pan over medium
million has been
heat. Add minced garlic and sauté for 1
given to thousands of
minute. Add sausage, breaking it up with a
charities since 1982.
wooden spoon as it cooks. When the sausage is cooked, add pasta sauce and wine.
Allow to simmer for about a half hour.
2. Meanwhile, cook pasta according to package directions. After sauce has simmered,
add cream, peas and chopped fresh basil
and pepper. Stir to combine. Add cooked
pasta and stir to coat with sauce.
3. Top individual servings with grated parmesan
About Newman’s Own
“What could be better than to hold your hand
Juan Williams of FOX News and Arianna Huffington (Jan. 2011)
out to people who are less fortunate than you
are?” — Paul Newman
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Step 4: Join the National Conversation
In addition to the live, local conversations, participants across the country will be connecting online
via Twitter (#MLKDay2016) and Facebook to share their experiences, perspectives and insights,
generating a national dialogue.
Connect with others participating in America’s Sunday Supper locally and nationally and share your
experiences.
Step 5: Lead a Service Project or Volunteer on MLK Day
MLK Day is Monday, January 18, 2016, and
is a great opportunity to get hands-on in
your community. You might have a passion
for service, or feel inspired after hosting or
attending America’s Sunday Supper to kickoff 2015 by volunteering. Dr. King’s life and
legacy was about his commitment to service
and social justice. If you shared a film during
America’s Sunday Supper or would like to
connect your service project specifically to Dr.
King, below are a few ideas.
• Poverty: Organize a canned food drive
for your local shelter. Expand the drive to
include donating blankets, gloves, etc.
to keep the homeless in your community
warm during the winter months.
• Education: Organize a school supply
drive.
• Community: Learn about the history of
the community where you live. Identify
cultural and religious groups in your
community that might be neglected.
Discuss how you can learn about
their culture and help support them in
preserving it.
• Youth: Organize a toy drive to provide
less fortunate children in the community
with toys and games. Find more tools and
resources at generationOn, the youth
service enterprise of Points of Light.
• Military/veterans: Assemble care
packages for military members overseas.
The Community Blueprint is a set of tools
and practices that provide a framework
for communities to produce positive,
measurable outcomes for veterans,
military members and their families.
10,000 volunteers packed care kits for veterans on MLK Day
Volunteers write letters of encouragement to military troops
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
• Women’s empowerment: Identify gaps in your community where women don’t have equal
opportunity. Develop a plan to provide literacy classes, teach English, offer vocational skills or train
on financial literacy.
• Food security: Donate to the local food bank.
You can also join projects already organized by checking with your local HandsOn Network affiliate
or All for Good, the largest database of volunteer opportunities. Additional resources for AmeriCorps
Alums can also be found on the AmeriCorps Alums website.
Julian Castro, Secretary of the U.S. Department of Housing and
Urban Development and Gloria Estefan (Aug. 2013)
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Caldo Gallego
(Betty’s Christmas Night Turnip
Green Soup)
Provided by Susan Puckett, Author of “Eat Drink
Delta: A Hungry Traveler’s Journey Through the
Soul of the South”
Serves 10 - 12
Ingredients
• 1 ½ cups dried white navy beans
• 2 quarts chicken broth (plus more, as needed)
• ½ pound serrano ham, or country ham, fat
removed, diced (or other smoked ham)
• 2 smoked ham hocks
• 1 large chopped onion
• 6 ounces chorizo or andouille sausage, sliced thin
and fried lightly to remove fat
• 1 pound turnip greens, stems removed, washed
and coarsely chopped (collards or kale can be
used as a substitute)
• 3 – 5 small red new potatoes, peeled and diced
(about 2 cups)
• 2 small hot chili peppers, such as serrano, pricked
several times with a fork
• Salt, black pepper and cayenne pepper to taste
Method
1. Pick over beans, discarding bad ones.
Rinse, cover with cold water, and let soak
overnight.
2. Next morning, drain beans; put in large
pot with ham, ham hocks and onions, add
chicken broth, and bring to a boil.
3. Turn heat to low and simmer about 1 hour, or
until beans are almost tender, adding more
chicken broth if necessary.
4. Add turnip greens and peppers and simmer
for another 45 minutes.
5. Add sausages and potatoes and cook
until potatoes are tender, adding broth as
needed to keep everything well covered.
6. Remove ham hocks and hot peppers with
a slotted spoon. Discard the bones, fat, and
skin of the hocks; cut any lean meat into
small bits and return to the soup.
7. Season with salt and pepper to taste.
8. Remove from stove, let cool, and refrigerate
overnight.
9. Next day, skim congealed fat off of the
soup, bring slowly to a boil and taste for
seasoning. If it’s too thick, thin with water.
10. Serve with good French bread, corn
bread, or ham biscuits.
About the Author
Susan Puckett was
the food editor for
the Atlanta JournalConstitution for more
than 18 years, winning
numerous national
awards for writing
and editing. A native
of Jackson, Miss.,
she is the author of
several cookbooks
including “Eat Drink
Delta: A Hungry Traveler’s Journey Through the
Soul of the South” (University of Georgia Press),
and has collaborated on many others. She lives in
downtown Decatur, Ga.
“ We must work unceasingly
to uplift this nation that we
love to a higher destiny, to a
higher plateau of compassion,
to a more noble expression of
humaneness.”
— Dr. Martin Luther King, Jr.
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Campanelle
a la Rosa
Provided by Newman’s Own®
Serves 10
Ingredients
•
•
•
•
•
•
•
•
•
•
•
1 tablespoon olive oil
4 cloves garlic, minced
2 – 3 Italian sausages, casings removed
1 jar Newman’s Own® Marinara Pasta Sauce
1 cup red wine
¼ cup heavy cream
½ cup frozen peas, thawed
1 cup chopped fresh basil
fresh cracked pepper
freshly grated parmesan
1 pound campanelle or fusilli pasta
Method
1. Heat olive oil in deep pan over medium
heat. Add minced garlic and sauté for 1
minute. Add sausage, breaking it up with
a wooden spoon as it cooks. When the
sausage is cooked, add pasta sauce and
wine. Allow to simmer for about a half hour.
2. Meanwhile, cook pasta according to
package directions. After sauce has
simmered, add cream, peas and chopped
fresh basil and pepper. Stir to combine. Add
cooked pasta and stir to coat with sauce.
3. Top individual servings with grated parmesan
About Newman’s Own
“What could be better
than to hold your hand
out to people who are less
fortunate than you are?” — Paul Newman
This idea was in Paul Newman’s heart and, today,
Newman’s Own continues his commitment
to donate all profits from the sale of our food
products to charity. That’s right, all of their
after-tax profits are given to Newman’s Own
Foundation and then dispensed to charities
throughout the U.S. and around the globe. Over
$400 million has been given to thousands of
charities since 1982.
“ Equality means dignity. And
dignity demands a job and a
paycheck that lasts through
the week.”
— Dr. Martin Luther King, Jr.
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Juicy Lucy
Provided by
Richard Blais,
Top Chef All-Star
Ingredients
• 1 pound ground
chuck
• 1 pound brisket
• ½ pound short rib
• ½ pound dry-aged
beef fat
• 12 white American
cheese slices
• 1 cup caramelized
Vidalia onions
• ½ cup pickles
• 6 3” brioche burger
buns
Method
1. Chill grinder parts and put meat in freezer
briefly before using. Do not freeze, just chill.
2. Measure portions to 4 ounces.
3. Stuff two slices of white American cheese
between two patties. Be sure to seal burger
meat well.
4. Grill at medium heat until the proper cooking
temperature is reached. Add caramelized
onions and pickles if desired.
About the Chef
Perhaps most recognizable as the winner of
Bravo’s “Top Chef All-Stars,” Richard Blais has
played an influential role in hospitality for the
last 15 years. He began his career, as so many
young aspiring chefs do, as the “poissonier” at
McDonald’s. It was here where he first dabbled
in deconstruction in cuisine, serving “filet-o-fish”
sandwiches sans top bun.
His developing passion for food and the service
industry led Blais to the Culinary Institute of America
in Hyde Park, NY. As an ambitious student, he spent
time between semesters studying at the French
Laundry in Yountville, CA under renowned chef
Thomas Keller and alongside then rising-stars Grant
Achatz and Eric Ziebold. Upon graduating from
the CIA in 1998, Blais ventured to New York for the
opportunity to work with Chef Daniel Boulud at his
famous flagship, Restaurant Daniel. He followed
his professional compass to Roses, Spain and
completed a brief stage at El Bulli with culinary
wizard Ferran Adria.
In 2000, Blais relocated to Atlanta to oversee
a local seafood concept. His wildly creative
approach to cooking and cuisine led to the
establishment of Trail Blais, a forward-thinking
culinary company that has consulted on,
designed, and operated some of Atlanta’s most
popular eateries including multiple outposts of
Flip Burger Boutique and HD-1. He opened The
Spence, a classic eatery serving accessible,
ingredient driven food in Midtown Atlanta, in
Summer 2012 and his debut cookbook was
published by Clarkson Potter in February 2013. Blais
has appeared on “TODAY Show,” “Good Morning
America,” “Live with Regis & Kelly,” and “Late
Night with Jimmy Fallon,” as well as in numerous
publications including The New York Times, InStyle,
and Food & Wine magazine.
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Seared Pork Chops
with Tomato Gravy
Provided by Anne Quatrano, Executive
Chef and Co-Owner of Bacchanalia,
Quinones at Bacchanalia, Star
Provisions, Abatoir, Floataway Cafe,
and Summerland Farm
Serves 6
Ingredients
•
•
•
•
•
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1 quart canned summer tomatoes
6 pork chops
6 thick slices of bacon (½”)
1 sweet onion, diced in large squares
1 tablespoon sugar
Salt and pepper to taste
Method
1. In a cast iron skillet render thick cut bacon
until crispy. Remove and reserve.
2. Brown the pork chops in the bacon grease.
At this point you can remove all but a
tablespoon or two of the bacon grease from
the pan. Lower the heat and add the sweet
onion. Sweat the onion until translucent
and add the tomatoes and all the tomato
water from the jar. Season with sugar, salt,
and pepper and turn off the heat. The gravy
should be watery.
3. This idea came to me from a true southern
gourmand, Dub Taft: He suggests a biscuit
or cornbread to sop up the gravy. When
describing this family favorite Dub said, “take
some meat – in the south this means pork.”
He also supplies me with plenty of canned
tomatoes from his family farm to keep me in
tomato gravy all winter.
4. You can poach farm eggs in the gravy or
serve the gravy over the pork chop with the
streak of lean and serve shirred eggs on the
side.
10
About the Chef
Chef. Innovator.
Visionary. Anne
Quatrano is widely
held to be one of the
country’s greatest chefs.
Her meticulous attention
to detail dovetails
seamlessly with her
devotion to freshness,
flavor and simplicity. A
longtime proponent of sustainability, Anne has
– since her earliest days - prided herself in using
locally grown seasonal and organic produce,
much of which is from her own organic gardens.
Together with her husband, award-winning chef
Clifford Harrison, she operates four of Atlanta’s
most celebrated restaurants - Bacchanalia,
Quinones at Bacchanalia, Floataway Café
and Abattoir as well as a cook’s market, Star
Provisions.
Originally from Connecticut, Anne attributes her
passion for cooking to spending time with her
grandmother in the kitchen. Though she grew up
in New England, Anne developed deep roots in
Georgia by spending summers at her mother’s
family farm, Summerland, near Cartersville. Anne
is now the fifth generation of her family to live on
the farm.
In 1991, Anne was chosen as part of the James
Beard Foundation’s “Discovery Chefs of the
Year” with Harrison. This distinction was to be
the first of many accolades from the prestigious
James Beard Foundation, including later nods as
nominees for “Best Chef Southeast” in 2000, 2001
and 2002 and subsequently as the winners of the
coveted award in 2003. In 2013 & 2014, Anne was
nominated for the James Beard Foundation’s
“Outstanding Chef” award.
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Slow Cooker
Chicken Chili
Provided by ConAgra Foods
Serves 6
Ingredients
• PAM® Original No-Stick Cooking Spray
• 2 cans (15 ounces each) Great Northern beans,
undrained
• 1 pound boneless skinless chicken thighs
• 1 can (10 ounces each) Ro*Tel® Original Diced
Tomatoes & Green Chilies, undrained
• 1 cup reduced-sodium chicken broth
• ¾ cup chopped yellow onion
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano leaves
Method
1. Spray inside of 4 quart slow cooker with
cooking spray. Place 1 can of beans in slow
cooker; mash with potato masher or spoon
until smooth. Add second can of beans and
all remaining ingredients to slow cooker; stir
to combine.
2. Cover; cook on low for 8 hours or on high
for 4 hours. Carefully separate chicken into
bite-size pieces.
About ConAgra
Foods
At ConAgra Foods,
we understand it’s
not enough to simply
provide products that
deliver outstanding
taste, nutrition, and value. We must also
demonstrate an unwavering dedication to doing
what’s right, finding better ways to be a good
steward of our environment, and giving back to
the communities we serve.
that have led to a listing on the Dow Jones
Sustainability Index (DJSI) North America.
We must continue to find ways to enhance
sustainable business practices and develop
innovative programs that deliver on our promise
of being a leading corporate citizen. We
understand that growth should not come at any
cost, and as we report on the various corporate
initiatives underway here at our company, we
believe it will be clear that ConAgra Foods makes
everyday food in extraordinary ways.
“Life’s most persistent and
urgent question is, ‘What are you
doing for others?”
­­— Dr. Martin Luther King, Jr.
Our corporate citizenship platform – Good for
You, Good for the Community and Good for the
Planet – reflects our commitment to corporate
citizenship and encompasses outstanding efforts
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Soy-Ginger Braised
Oxtail with Vegetables
and Maple Sweet
Potato Puree
Provided by Ming Tsai, Chef, Author
and Host of ”Simply Ming”
Serves 4
Soy-Ginger Braised Oxtail
Ingredients
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•
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6 pieces oxtail
2 cups all-purpose flour
1 tablespoon paprika
2 large onions, 1” dice
1 bag carrot nubs
2 tablespoons garlic, minced
1 large hand of ginger, washed, large slices
(optional)
8 ribs celery, cut into 1” dice
4 jalapeños, sliced, including piths and seeds
1 cup red wine
2 cups Wan Ja Shan naturally brewed soy sauce
2 cinnamon stick
Water to cover
1 bunch kale, washed, ribs removed, torn
Kosher salt and freshly ground black pepper to
taste
Canola oil for cooking
Method
1. In a medium sized bowl, mix together the
flour and paprika.
2. Season oxtail with salt and pepper and
dredge in flour mixture. In a stock pot lightly
coated in oil over medium heat, brown the
oxtail. It should take about 8 minutes, and
set aside. Wipe out pot.
3. In the same pot, sauté onions, carrots, garlic,
ginger, celery and jalapeños for 2 minutes
and season. Deglaze with red wine and soy
sauce. Bring liquid to boil and reduce by ½.
12
4. Add cinnamon stick and oxtail. Add cold
water to cover and check for flavor. Bring
to simmer and cook for 2 ½ hours, until fork
tender.
5. In the last 15 minutes of cooking, add kale to
pot and stir.
6. Serve with maple sweet potato puree.
Ginger pieces can be removed before
serving.
Maple Sweet Potato Puree
Ingredients
•
•
•
•
4 medium sweet potatoes
½ cup pure maple syrup
4 tablespoons cold, unsalted butter
Kosher salt and freshly ground pepper
Method
1. Preheat oven to 400 degrees F.
2. Wrap each potato in aluminum foil and
bake until a knife can pierce the potatoes
easily, 30 – 40 minutes. As soon as the
potatoes are cool enough to handle, scoop
out the flesh and transfer it to a bowl.
3. Use a heavy whisk to whip the potatoes.
Add the maple syrup and 2 – 4 tablespoons
of the butter, whisk to blend, and season
with salt and pepper.
4. Cover with foil to help keep the potatoes
warm and set aside.
5. Ginger pieces can be removed before
serving.
About the Chef
Ming Tsai is the James
Beard Award-winning
chef/owner of Blue Ginger
and Blue Dragon. Both are
located in Massachusetts
and feature Ming's
signature East-West
cuisine.
An Emmy Award-winner, Ming is also the host and
executive producer of PBS-TV's Simply Ming, now
in its twelfth season. Simply Ming brings a variety
of both studio and location cooking to drive
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
inspiration and demonstrate today's techniques. Ming is the author of five cookbooks including the
interactive Simply Ming In Your Kitchen.
Ming serves as the President, National Advisory Board, of the Family Reach organization, a non-profit
whose mission is to provide financial relief and support to families fighting cancer. Ming is a also
national spokesperson for the Food Allergy Research and Education (FARE) organization. Ming worked
with Massachusetts Legislature to help write Bill S. 2701 that requires local restaurants to comply with
food allergy awareness guidelines.
In 2012, Ming was invited by Secretary of State Hillary Clinton to represent the U.S. with the Diplomatic
Culinary Partnership Initiative/American Chef Corps. The Chef Corps is a network of American chefs
that participate with official government programs that use food as a foundation for international
diplomacy efforts.
Ming Tsai is a strong advocate for service and volunteerism and recently helped Points of Light honor
World Central Kitchen at the 2014 Tribute Awards gala. This recipe was created exclusively for Points of
Light’s America’s Sunday Supper program.
America’s Sunday Supper can be
organized during lunch with your
co-workers.
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Shrimp and Grits
Provided by Linton Hopkins, James
Beard Winning Chef
Serves 4
Ingredients
• 1 cup of the finest, most recently ground grits
you can find
• 7 tablespoons butter, divided
• 1 medium onion, small dice
• 1 stalk celery, small dice
• 1 medium green bell pepper, small dice
• 1 tablespoon garlic, finely chopped
• 1/3 cup bacon, cut into small strips (about 2-3
slices)
• 24 each 16/20 shrimp, peeled and deveined
• ¼ cup sherry
• 1 cup shrimp stock
• Salt and pepper to taste
• 3 tablespoons parsley, finely chopped
• ¼ cup scallions, shaved so thin it only has one side
Method
1. Cook the grits according to the
manufacturer’s instructions. Finish with 3
tablespoons of butter, season to taste,
reserve, and keep warm.
2. Over medium-high heat, sauté the bacon
strips until brown, remove and reserve. Drain
off all but 2 tablespoons of grease.
3. Add the onion, celery, and green bell
pepper and sweat until translucent.
4. Add the garlic and shrimp; cook for 1 minute.
5. Add the sherry and shrimp stock and let it
come to a boil; cook for 1 minute.
6. Remove shrimp, reserve, and keep warm.
Finish the sauce by swirling in 4 tablespoons
of butter, season to taste with salt and
pepper.
7. Divide grits evenly among four bowls. Top
with 6 shrimp, ladle the sauce over the
top, and garnish with the reserved bacon,
chopped parsley, and scallions.
14
About the Chef
Linton Hopkins is an
internationally celebrated
chef with deep Atlanta
roots. A graduate of Emory
University and the Culinary
Institute of America, Hopkins
honed his culinary skills at
restaurants in New Orleans and
Washington, D.C., then returned home in 2004
to open Restaurant Eugene with his wife, Gina.
The couple went on to open Holeman and Finch
Public House and H&F Bread Co. in 2008, followed
by H&F Bottle Shop in 2011. In 2009, Hopkins was
chosen as one of Food & Wine Magazine’s Best
New Chefs; named one of the magazine’s 25 Best
New Chef All-stars in 2013; and in 2014 he was
selected by its editors to be one of four Best New
Chefs comprising the inaugural culinary team for
its Chefs Club Manhattan restaurant. In 2012, he
took home the James Beard Award for Best Chef:
Southeast and became the newest member of
Delta’s culinary team in 2013. Their latest endeavor
includes the Café at Linton’s in the Garden at
the Atlanta Botanical Garden, with plans to open
a full-service restaurant, Linton’s in the Garden,
in time for the 2015 holiday season. A future
H&F Burger at the highly anticipated Ponce City
Market will expand the brand beyond its three
outposts at Turner Field. Chef Hopkins believes that
from-scratch cookery can change the world.
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Entrées
Slow Cooker Hearty
Cheddar-Topped
Sausage Stew
Provided by Cabot
Serves 4
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
8 uncooked medium sausages
1 tablespoon Cabot Salted Butter
1 medium onion or leek, chopped
4 shallots, peeled and roughly chopped
2 garlic cloves, crushed and peeled
2 medium boiling potatoes, peeled and diced
½ - 1 cup chicken broth
2 green bell peppers, seeded and chopped
1 (14 ounces) can chopped tomatoes with juice
¾ cup dried lentils
1 tablespoon cider vinegar
2 teaspoons brown sugar
2 teaspoons chopped fresh rosemary, divided
Salt and ground black pepper to taste
4 ounces Cabot Seriously Sharp Cheddar, grated
(about 1 cup)
Method
1. Cook the grits according to the
manufacturer’s instructions. Finish with 3
tablespoons of butter, season to taste,
reserve, and keep warm.
2. Prick sausages all over with fork (to keep
them from bursting).
3. Melt butter in large skillet over medium heat.
Add sausages and cook until browned on all
sides. Transfer to plate and set aside.
4. Add onions or leeks, shallots and garlic to
skillet and cook, stirring, until softened, about
5 minutes.
5. Scrape onion mixture into slow cooker. Add
potatoes, ½ cup of chicken broth, green
peppers, tomatoes, lentils, vinegar and
brown sugar. Add 1 teaspoon of rosemary
and reserved sausages.
6. Cover slow cooker and cook on low setting
for 8 – 10 hours or until stew is thick, adding
more of remaining broth if needed toward
end.
7. Season with salt and pepper. If stew is too
acidic, add small pinch of additional brown
sugar. Serve topped with cheese and
sprinkled with remaining rosemary.
About Cabot
Cabot is a cooperative of
1,200 dairy farm families
located throughout
upstate New York and New England. We manage
four plants in three states, employing over 1,000
people, who make the best dairy products
on the planet. Award-winning cheeses made
with love and pride in Cabot and Middlebury,
Vermont and Chateaugay, NY. The best premium
butter churned with care in West Springfield,
Massachusetts. And in Cabot, we’re also making
light cheddars, flavored cheddars and rich
Greek-Style Yogurt, cottage cheese and sour
cream.
15
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Side Dishes
Bolivar County
Okra Pilaf
Provided by Susan Puckett, Author
of “Eat Drink Delta: A Hungry
Traveler’s Journey Through the
Soul of the South”
Serves 6 – 8
Ingredients
•
•
•
•
•
•
•
•
•
3 slices bacon, diced
2 teaspoons vegetable oil
2 cups thinly sliced okra
1 cup chopped green pepper
1 cup chopped onion
1 cup uncooked long-grain rice
2 cups chicken broth
1 teaspoon salt (or to taste)
1 (14 ½ ounces) can chopped tomatoes,
drained
Method
1. Cook bacon in a Dutch oven over
medium heat until limp.
2. Add oil and okra; sauté until lightly
browned.
3. Add green pepper and onion; cook, stirring
constantly until tender.
4. Stir rice, chicken broth, and salt into
vegetable mixture. Bring to a boil, stirring
once. Cover, reduce heat, and simmer
20 minutes or until liquid is absorbed. Add
tomatoes; stir lightly and cook a minute or
two longer to heat through.
About “Eat Drink Delta: A Hungry Traveler’s
Journey Through the Soul of the South”
The Mississippi Delta is a complicated and
fascinating place. Part travel guide, part
cookbook, and part photo essay, “Eat Drink
Delta,” by veteran food journalist Susan Puckett
(with photographs by Delta resident Langdon
Clay), reveals a region shaped by slavery, civil
rights, amazing wealth, abject deprivation, the
Civil War, a flood of biblical proportions, and –
16
above all – an overarching urge to get down and
party with a full table and an open bar.
There’s more to Delta dining than southern
standards. Puckett uncovers the stories behind
convenience stores where dill pickles marinate
in Kool-Aid and diners where tabouli appears
on plates with fried chicken. She celebrates
the region’s hot tamale makers who follow the
time-honored techniques that inspired many a
blues lyric. And she introduces us to a new crop of
Delta chefs who brine chicken in sweet tea and
top stone-ground Mississippi grits with local pondraised prawns and tomato confit. The guide also
provides a taste of events such as Belzoni’s World
Catfish Festival and Tunica’s Wild Game Cook-Off
and offers dozens of tested recipes, including the
Memphis barbecue pizza beloved by Elvis and a
lemon ice-box pie inspired by Tennessee Williams.
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Side Dishes
Brussels Sprouts a la Spence
Provided by Adrian Villarreal, Chef at The Spence
Ingredients
• 1 pound brussels
sprouts • ½ cup lime juice
• ½ cup fish sauce
• ½ cup water
• 3 cloves garlic
•
•
•
•
•
•
1 Thai Chili Pepper
½ cup sugar
1 tablespoon of oil
1 sprig mint
3 sprigs cilantro
1 shallot
Method
1. Remove the brown bottom of the brussels
sprouts and cut in half lengthwise.
2. Fill a medium sized pot with water and
season with a handful of kosher salt. Put on
the stove and bring to a boil. Once boiling,
add cut brussels sprouts and cook for 2 – 3
minutes until just under cooked. Remove
brussels sprouts from boiling pot and place in
ice water to stop the cooking process.
3. In a food processor, add the garlic, Thai Chili
Pepper, sugar, fish sauce and lime juice.
Puree the vinaigrette until smooth and all
ingredients are thoroughly incorporated.
4. Tear the mint and cilantro, thinly slice the
shallot and add to a mixing bowl with the
vinaigrette from the food processor.
5. Warm a large skillet on the stove with the
tablespoon of oil, once oil begins to glisten,
add the brussels sprouts and sear until golden
and crispy. Season lightly with salt.
6. Once the brussels sprouts are cooked, add
them to the mixing bowl with the herbs and
onions and mix until all brussels sprouts are
dressed. Place in serving bowl and enjoy.
ingredient driven food to its surrounding
community and beyond. Villarreal’s love of food
and his diverse culinary background add a crucial
dimension to the exciting and unique dishes
offered on The Spence menu.
Prior to receiving his prestigious culinary school
education, Villarreal was inspired by years of
preparing food for a large extended family
with his grandmothers and great aunt. It was
here that he progressively attempted more and
more ambitious meals each week. Familial ties
continued to prove useful as his uncle owned the
first restaurant in which Villarreal worked part time
during his studies at Tecnológico de Monterrey, a
top-ranked Mexican university system, where he
earned a degree in economics.
Today, Villarreal can be found alongside Chef
Richard Blais offering ever-changing dishes at The
Spence in Atlanta.
About the Chef
Inspired first in his family’s
kitchen in Mexico and
later educated at Le
Cordon Bleu Paris, Adrian
Villarreal brings years of
international experience
and classic training to
The Spence, an eatery
that serves accessible,
17
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Side Dishes
Buttermilk Biscuits
Provided by Anne Quatrano, Executive Chef and Co-Owner of Bacchanalia,
Quinones at Bacchanalia, Star Provisions, Abatoir, Floataway Cafe, and
Summerland Farm
Yields: 12 biscuits
Ingredients
•
•
•
•
•
•
•
4 cups all-purpose flour, sifted
1 teaspoon baking soda
4 teaspoons baking powder
2 ½ teaspoons kosher salt
4 ounces butter, cold, small cubes
2 cups buttermilk, cold
1 tablespoon melted butter
Method
1. Heat the oven to 500 degrees F.
2. In a large bowl, combine flour, baking soda, baking powder, baking powder and salt.
3. Using your hands, cut the butter into the flour until the butter is roughly the size of a pea.
4. Make a well in the middle if the flour mixture and pour in buttermilk.
5. Combine everything until it comes together, being careful not to overwork.
6. On a well-floured surface to prevent sticking, roll out dough to a thickness of 1” and cut into
rounds using a 2 ½” round cutter.
7. Bake on a parchment-lined sheet pan in a 500 degree F oven for 10 minutes or until lightly golden
brown. Remove from oven and immediately brush with melted butter and serve.
C. T. Vivian, Presidential
Medal of Freedom Recipient
and President Jimmy Carter
“I continue to marvel at the
neighbor-helping-neighbor spirit of
our people — something I call being
a “Point of Light.” I am convinced
no other country quite matches the
American propensity to help their
fellow citizens as well as those in
need around our world.”
­— President George H. W. Bush
18
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Side Dishes
Citrus Salad with Dried
Olives and Candied
Lemon Zest
Provided by Anne Quatrano, Executive
Chef and Co-Owner of Bacchanalia,
Quinones at Bacchanalia, Star
Provisions, Abatoir, Floataway Cafe,
and Summerland Farm
Serves 6
Ingredients
•
•
•
•
•
•
•
•
2 oranges
2 blood oranges
2 ruby red grapefruit
3 tangerines or HoneyBell tangelos
3 clementine oranges
1 Meyer lemon
1 lime
2 teaspoons fruity extra virgin olive oil, preferably
French
• 1 tablespoon honey
• Kosher salt
Method
1. Use a sharp paring knife to peel the oranges,
grapefruit, tangerine, clementines, lemon,
and lime: Cut the ends off each fruit, so you
have a flat surface on each end, then place
one end down and slice sections of peel
from end to end, working your way around
the fruit and being sure to remove all the
white pith.
2. Slice all the citrus into ½” thick rounds and
place in a large serving bowl. Drizzle the fruit
with the olive oil and honey, and sprinkle with
salt to taste, being mindful that the olives
are quite salty. Garnish with the dried olives,
candied lemon zest, and rosemary leaves.
Dried Olives
Ingredients
• 2 pounds pitted Kalamata olives, rinsed, and
drained
Method
1. Preheat the oven to set to 120 - 140 degrees
F. If your oven does not have a setting
below 200 degrees F. and to avoid cooking
the olives, turn the oven off after 1 hour
and leave the oven door closed for the
remaining 11 hours). (Alternatively, use a
food dehydrator set at between 120 - 140
degrees F setting for 6 – 12 hours prepare a
food dehydrator for use. Use paper towels
to blot excess oil off from of the olives. Line a
baking sheet with a cooling rack and place
the pitted olives on the rack. (The olives
should not touch the bottom of the pan; the
air needs to be able to circulate around the
olives in order to properly dry them.)
2. Place the pan in the oven and dry the olives
for 8 – 12 hours. The oven should be warm
enough to remove all the moisture, but you
want to be careful to avoid cooking the
olives. (If you are using a dehydrator, place
the pan inside for 24 hours.) The olives should
be shriveled and dry to the touch when
done. (The olives can be dried ahead of time
and will keep well for months in an airtight
container at room temperature.)
Candied Lemon Zest
Ingredients
• 4 lemons or 2 grapefruits
• 1 ½ cups sugar, plus ½ cup superfine sugar for
dusting
Method
1. Any candied citrus zest is delicious with this
salad but we especially like it with lemon: The
brightness of the lemon peel brings out the
sweetness of the other fruit. But grapefruit
zest would also add a nice counterpoint to
the sweetness if you wanted to reserve some
of the peel from the fruit used in the salad.
19
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Side Dishes
Monkey Bread
Provided by Anne Quatrano, Executive Chef and Co-Owner of Bacchanalia,
Quinones at Bacchanalia, Star Provisions, Abatoir, Floataway Cafe, and
Summerland Farm
Ingredients
•
•
•
•
•
•
•
•
•
550 grams milk
36 grams Dry yeast
6 eggs
1320 grams bread flour
135 grams sugar
21 grams salt
495 grams butter, softened
400 grams butter, melted
1000 grams cinnamon and sugar mixture (6 parts sugar, 1 part cinnamon)
Method
1. Warm ¼ of the milk, add the dry yeast and let it sit for about 5 minutes to activate the yeast.
2. In a mixer bowl combine the eggs, milk, and milk + yeast mixture. Combine the flour, sugar,
and salt and add to the combined wet ingredients. Mix with a dough hook on low speed until
everything comes together, about 3 – 5 minutes. Add the 495 grams of softened butter piece by
piece, occasionally scraping the bowl to ensure everything is incorporated. Mix until the dough
will pull a “window” when a little piece is stretched with your hands instead of breaking. Allow the
dough to rest at room temperature for about 45 minutes.
3. Line an angel food cake pan with paper and spray very well with pan release spray. Placing the
dough in the refrigerator for about an hour to cool will help with the shaping but is not necessary.
4. Shape the dough into 1 ounce balls, dip in the melted butter and then into the cinnamon sugar
mixture and place in the cake pan.
5. Preheat the oven to 375 degrees F. Cover loosely with plastic wrap and let proof in a warm place
for about an hour and a half or until it has doubled in size.
6. Bake in a 375 degree F oven for about 25 – 30 minutes; the top should be caramelized brown.
7. To test doneness puncture with a skewer and if it pulls out clean, it is done. Allow to sit in pan for
about 10 minutes and then turn upside down onto a plate and remove bread from the pan.
Serve immediately.
“ What he really said was all of us can be a drum major for service, all
of us can be a drum major for justice. There is nobody who can't serve,
nobody who can't help somebody else.”
­— President Barack Obama referencing Dr. Martin Luther King, Jr.
20
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Side Dishes
Spinach and Red Pepper Salad
Provided by Newman’s Own®
Serves 20
Ingredients
•
•
•
•
•
About 8 cups fresh spinach leaves
1 red pepper, cut into thin strips
1 cup Newman’s Own® Balsamic Vinaigrette Dressing
1 Asian pear, peeled and diced
2 eggs, boiled and cut into quarters
Method
1. Place the spinach and red pepper in a large bowl and toss well with Newman’s Own® Balsamic
Vinaigrette Dressing.
2. Place the salad in individual serving bowls. Top each serving with about 2 tablespoons of the
diced Asian pear.
3. Garnish with the boiled egg.
“ I speak not for myself but for those without voice...those who
have fought for their rights... their right to live in peace, their right
to be treated with dignity, their right to equality of opportunity,
their right to be educated.”
­— Malala Yousafzai, 2014 Nobel Peace Prize Winner
21
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Side Dishes
Slow Cooker
Macaroni & Cheese
Provided by Cabot
Serves 6
Ingredients
•
•
•
•
•
•
•
•
4 tablespoons Cabot Salted Butter
¼ cup King Arthur All-Purpose Flour
¾ teaspoon salt
4 ½ cups milk
12 ounces (about 2 ½ cups) uncooked elbow macaroni
4 cups grated Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar (about 16 ounces)
½ cup unflavored dry bread crumbs
2 teaspoons olive or vegetable oil
Method
1. Place butter in large microwave-safe bowl and cover top loosely with plastic wrap (to prevent
spattering); microwave on high power until butter is melted, about 1 minute. Whisk in flour and
salt until well combined and microwave, uncovered, for 1 1/2 minutes longer.
2. Whisk in milk, adding it gradually at first; stir in macaroni. Microwave, uncovered, for 5 minutes. Stir
well to break up any clumps of macaroni, then microwave for 9 minutes longer, or until sauce is
thickened and macaroni is starting to soften.
3. Lightly coat inside of crock-pot with nonstick cooking spray or rub with oil. Add macaroni mixture.
Stir in cheese until well combined.
4. In small bowl, work together breadcrumbs and oil with fingertips until well blended; sprinkle
evenly over macaroni. Cover and cook on high setting for 1 hour, or until tender and bubbling on
edges.
22
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Desserts
Apple Pie & Cheddar
Provided by Cabot
Serves 8
Ingredients
Crust:
• 2 ¼ cups King Arthur Unbleached
All-Purpose Flour
• 2 teaspoons sugar
• ½ teaspoon salt
• 1 stick (8 tablespoons) cold Cabot Salted
Butter
• 6 tablespoons cold vegetable shortening
• 5 – 6 tablespoons ice water
Filling:
• 6 cups peeled, cored and thinly sliced
cooking apples, such as Gala or
Cortland (about 3 pounds apples)
• ¾ cup sugar
• 2 tablespoons instant tapioca
• ¾ teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch salt
• 2 tablespoons Cabot Salted Butter
• 1 tablespoon milk (optional)
• About 8 ounces Cabot Vintage Choice, Cabot
Sharp Cheddar or Cabot Extra Sharp Cheddar,
sliced
Method
To make crust:
1. In large bowl, whisk together flour, sugar and
salt until well blended.
2. Cut butter and shortening into pieces and
add to dry ingredients; work in with your
fingertips until mixture resembles coarse meal,
with no pieces larger than a pea.
3. A tablespoon at a time, sprinkle ice water on
top, tossing everything together to combine.
When dough holds together easily when
pressed, stop adding water.
4. Divide dough into two balls and press into flat
disks. Wrap in plastic wrap and refrigerate for
30 minutes.
To make filling and bake pie:
1. In another large bowl, toss together apples,
sugar, tapioca, cinnamon, nutmeg and salt.
2. Unwrap one disk of dough. Roll out on
well-floured surface,
rotating, turning over
and sprinkling with
more flour as needed,
into approximate 12”
round. Fold in half and transfer to 9” deepdish pie plate, easing, not stretching, it into
place.
3. Spoon apple mixture into pie plate. Cut
remaining 2 tablespoons of butter into pieces
and place on top of apples.
4. Roll out second disk of dough. Moisten edge
of bottom crust with water and place top
crust over apples. Press edges of dough
together, trimming excess to about ½”. Tuck
dough under itself and crimp with your fingers
or a fork to seal. Make several slits in top crust
to allow steam to escape. Brush top with milk
if desired. Refrigerate pie while you preheat
oven.
5. Place oven rack in middle position and
preheat oven to 425 degrees F.
6. Bake pie for 20 minutes.
7. Reduce oven temperature to 350 degrees F
and bake for 35 – 45 minutes longer or until
crust is golden brown, apples are tender and
filling is bubbling thickly, covering edge with
foil if browning too quickly.
8. Cool to lukewarm or room temperature and
serve with cheddar.
23
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Desserts
Pecan Balls
Provided by Ford Fry, Eater Atlanta
Chef of the Year 2014
Serves 4
6. Stir in the dry ingredients last.
7. Portion into a muffin tin that has been
sprayed with nonstick spray or lined with
muffin cups.
8. Bake at 325 degrees F for 20 – 25 minutes,
rotating the pan half way through the
baking time, until done.
Vanilla Ice Cream
Cold Fudge
Ingredients
Ingredients
•
•
•
•
•
•
Vanilla ice cream
2 cans sweetened condensed milk
1 quart heavy cream
1 quart half-and-half
½ teaspoon salt
2 tablespoons vanilla extract
Method
1. Combine all of the ingredients. Freeze in an
ice cream machine.
Brownies
Ingredients
•
•
•
•
•
•
•
•
•
8 ounces of dark chocolate
4 ounces of butter at room temperature
1 ½ cups of sugar
4 eggs
1 yolk
1 tablespoon of vanilla extract
½ teaspoon of salt
¾ cup of all purpose flour
½ cup of cocoa powder
Method
1. Combine chocolate and butter over
a double boiler and melt, stirring to
combine thoroughly.
2. Remove mixture from the heat and allow
to cool for 10 minutes.
3. Meanwhile, combine the eggs, yolk, and
vanilla and set aside.
4. Sift together the flour, cocoa powder, and
salt.
5. Once the chocolate mixture has cooled
slightly, whisk in the sugar. Add the egg
mixture a little at a time, whisking to combine.
24
•
•
•
•
•
•
•
•
•
4 ounces dark chocolate
1 ounce milk chocolate
3 ounces cocoa powder
4 ounces Trimoline Inverted Sugar
1 ½ ounces sugar
12 ounces glucose
8 ounces heavy cream
2 pinches salt
1 teaspoon vanilla extract
Method
1. Combine chocolate and butter over
a double boiler and melt, stirring to
combine thoroughly.
2. Bring Trimoline Inverted Sugar, sugar, glucose,
and heavy cream to a boil.
3. Combine dark chocolate, milk chocolate,
cocoa powder, and salt.
4. Pour sugar mixture over chocolate mixture
and whisk to combine.
5. Add vanilla extract.
6. Strain.
7. Chill.
Toasted Pecans
Ingredients
• 1 pound pecans
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
Method
1. Toss pecans in oil and salt and place pecans
on a cookie sheet and toast in a 325 degree
F oven for 7 – 10 minutes until fragrant and
golden.
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Desserts
Final Method
1. Roughly chop the pecans.
2. Scoop 3 small balls (sorbet scoop size) and roll/coat completely in the pecans.
3. Plate creatively (you can tear them into pieces) with the brownie (“cold fudge”) and hot fudge,
more pecans and some whipped cream.
About the Chef
Ford Fry’s culinary inspirations cover many years and much of the country:
From eating out with his family as a child in Texas, to studying at the New
England Culinary Institute in Vermont, to spending time as a fine dining
chef in Florida, Colorado and California—and eventually as a corporate
chef in Atlanta. Fry and his restaurants have been included in numerous
national and local publications, such as Bon Appétit, Condé Nast Traveler,
Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food
& Wine, Garden & Gun, Sky, Southern Living and the Washington Post.
In January of 2007, Fry put down roots in Atlanta with the opening of his first
restaurant – JCT. Kitchen & Bar – a place that’s as warm and friendly as its
owner. The menu at JCT. is reminiscent of traditional family favorites and
features ingredients from regional fields and farms.
Today, Chef Fry is Chef and Managing Partner at JCT. Kitchen & Bar, King + Duke, no. 246, The El Felix,
The Optimist and Oyster Bar at The Optimist, St. Cecilia, and Superica. In addition to his restaurants,
Chef Fry also partnered with North American Properties, Vantage Atlanta and Iconologic to help
launch People’s food truck to benefit City of Refuge, a non-profit organization dedicated to
community development efforts.
25
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Desserts
Pop’s Maroons
Provided by Newman’s Own®
Serves 20
Ingredients
• 1 bag Newman’s Own® Natural Flavor or 94% Fat
Free Microwave Popcorn
• 5 large egg whites
• ¼ teaspoon salt
• ½ teaspoon cream of tartar
• 1 ½ cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups sweetened shredded coconut, lightly
toasted
• 1 cup almonds, toasted and finely chopped
Method
1. Preheat oven to 275 degrees F. Line 2 large
(17” x 14”) cookie sheets with foil; grease
and flour foil.
26
2. Microwave popcorn according to package
directions. Let cool. Place popped popcorn
in batches in food processor and coarsely
chop (makes 6 cups).
3. In large bowl, with mixer at high speed,
beat egg whites and salt until foamy. Add
cream of tartar and beat until soft peaks
form. Gradually add sugar; continue to
beat until whites are firm with glossy peaks.
Beat in vanilla and almond extracts. Fold in
popcorn, coconut and almonds.
4. Drop mixture by heaping tablespoons,
placing 20 scoops of batter 1” apart on
each cookie sheet. Bake 50 minutes until
lightly browned. Remove macaroons from
foil. Cool on wire rack. Store in an airtight
container.
AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Desserts
Pumpkin Seed Custard Cups
Provided by Andrea Litvin, Executive Pastry Chef at The Spence
Serves 5
Ingredients
•
•
•
•
22 ounces heavy cream
4 tablespoons sugar
1 ½ cups pumpkin seeds
10 egg yolks
Method
1. Heat heavy cream and sugar together until
sugar is dissolved and cream is hot to the
touch. While this is warming, place pumpkin
seeds in a heavy bottom dry skillet over
medium heat. Toast until just golden brown.
2. Place the toasted pumpkins seeds into the
heavy cream. Let steep for one hour.
3. Blend everything in a blender and strain.
4. Put strained mixture back on heat.
5. Temper the egg yolks by first adding all the
yolks to a large mixing bowl. Whisk together.
6. Add the heavy cream mixture in small
increments to bring the temperature of the
eggs up gradually while whisking. Now, you
can add the tempered eggs to the hot
cream.
7. Take off the heat. Cool completely by
placing over an ice bath.
8. Once cool, ladle mixture into small oven-safe
ramekins.
9. Bake at 300 degrees F, in a water bath, for
8 – 10 minutes or until the custard is set.
10. Serve chilled. Garnish with additional
pumpkin seeds and mint from your garden
for The University of Georgia’s Horticulture
Department. Litvin enjoyed learning about how
food is grown and how it makes its way into our
home. During this time Litvin planted a garden at
their where she harvested and cooked everything
that came through their kitchen, furthering her
passion for cooking.
After graduating from Le Cordon Bleu in Atlanta,
Litvin’s first stint in the kitchen was at Chef Richard
Blais’ restaurant Home. From there, she worked
briefly at Flip Burger Boutique before accepting
her first pastry position, under Gary Mennie, as
part of the opening team at The Livingston. Here,
Litvin was able to build a solid foundation of basic
pastry techniques. After a year at The Livingston,
Andrea was off to New York where she accepted
a position on the opening crew at famed JeanGeorges Vongerichten’s ABC Kitchen.
At Richard Blais’ The Spence, Litvin creates
amazingly simple and classic desserts with a twist.
She has been featured nationally in Garden &
Gun magazine and The Chicago Tribune, to
name a few. Tasting Table named her one of
the “Best Pastry Chefs of 2013” and she was a
recent nominee for Food & Wine Magazine’s “The
People’s Best New Pastry Chef.”
About the Chef
Athens native Andrea Litvin
brings her pastry expertise to
The Spence as she teams up
with Top Chef All-Stars winner,
Chef Richard Blais.
Growing up in Athens, Litvin
was very much influenced
by her mother who worked
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Desserts
Woman’s Exchange Bread Pudding
with Lemon Sauce
Provided by Susan Puckett, Author of “Eat Drink Delta: A Hungry Traveler’s
Journey Through the Soul of the South”
Serves 8
Restaurants throughout Memphis and the Mississippi Delta have signature bread puddings; the
Woman’s Exchange is exceptional, studded with golden raisins, laced with cinnamon, and topped
with a luscious lemon custard sauce. This recipe is adapted from their cookbook, “Tea Room
Treasures.”
Ingredients
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¼ cup (½ stick) butter
4 eggs
1 ½ cups granulated sugar
1 teaspoon cinnamon
2 cups whole milk
6 – 8 slices firm white bread, crusts trimmed, torn into pieces (about 5 ounces torn bread, or about 4
heaping cups)
½ cup golden raisins
1 ½ teaspoons vanilla extract
1 tablespoon granulated sugar, mixed with ¼ teaspoon sugar for sprinkling
Lemon Cream Sauce:
šš 2 egg yolks
šš 1/3 cup granulated sugar
šš 1/3 cup butter, melted
šš 1 tablespoon grated lemon zest
šš 3 tablespoons lemon juice
šš 1/3 cup heavy cream, whipped
Method
1. Make the pudding: Preheat oven to 400 degrees F.
2. Melt butter in a 2 quart oven-proof casserole.
3. In a large bowl, beat eggs. Stir in sugar, cinnamon, and milk. Fold in bread, raisins, and vanilla.
Pour into casserole with butter.
4. Sprinkle top with additional cinnamon-sugar mixture.
5. Put in oven and reduce heat to 350 degrees F.
6. Cook for 55 minutes or until pudding is set.
7. Meanwhile, make the Lemon Cream Sauce: In the top of a double boiler, beat egg yolks with a
wire whisk until thick. Gradually beat in sugar. Blend in melted butter, lemon zest and lemon juice.
8. Over simmering water, cook mixture until slightly thickened, about 5 – 7 minutes. Let cool; fold in
whipped cream and chill until ready to serve. Serve over bread pudding.
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AMERICA’S SUNDAY SUPPER - COOKING AND CONVERSATIONS GUIDE
Desserts
Yazoo Market Chocolate Chess Pie
Provided by Susan Puckett, Author of "Eat Drink Delta: A Hungry Traveler's
Journey Through the Soul of the South"
Serves 6 – 8
Ingredients
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1 ½ cups granulated sugar
3 ½ tablespoons cocoa
½ cup (1 stick) butter, melted
1 (5 ½ ounces) can evaporated milk
2 eggs, beaten
1 tablespoon vanilla
1 9” unbaked pie shell
Whipped cream or vanilla ice cream, optional
Method
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together sugar and cocoa. Stir in melted butter, evaporated milk, beaten
eggs and vanilla.
3. Pour into unbaked pie shell and bake 45 minutes (center should still be slightly jiggly).
4. Serve warm, or at room temperature. Great with whipped cream or ice cream.
GenerationOn youth engaged in
an America’s Sunday Supper
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AMERICA’S
SUNDAY SUPPER
COOKING AND CONVERSATIONS GUIDE
©2016 POINTS OF LIGHT