Savannah Style A Cookbook
Contributors: Members of the Junior League of Savannah
Publisher/Date: Savannah, GA: The Junior League of Savannah (c. 1980) 6th printing
Format/Condition: Extra-thick green leatherette (faux leather) hardcover book with spiral binding in Near Fine condition. Binding good; textblock strong; pages clean. 302 pages with bibliography and index; 6 x 9 inches. Illustrated. Each chapter begins with a black-and-white full page drawing of Savannah scenes and on the facing page is a full page article covering topics such as Spirits, On The Salts, Savannah Hospitality, The Pursuit of Culture, Culinary Delights, The City Market, The Sporting Life, A Formal Affair, Picnicking, Children At Play, Christmas in Savannah and more.
Description: This is the first cookbook that the Junior League of Savannah published and it contains 435 recipes which were culled from over 1,000 recipes of old family favorites and members’ own working files. As is typical with Junior League cookbooks, the contributors' names are not included next to the recipe. Unlike other Junior League cookbooks, there is not a page which lists the recipe contributors either.
The recipes are from the city's best cooks and in the cookbook you will find enthralling glimpses into Savannah's social and culinary history. Emphasis is on simple but elegant food, well within the ability of the busy person who cares about graceful living and stylish entertaining. Some of the thrice-tested recipes are landmark dishes that have graced Savannah tables since colonial days and others are typical of what a guest would be served at a Savannah supper party next week. Still others are house specialties in some of the city’s leading restaurants. In between recipes for Shrimp Monterey and Savannah Red Rice, you’ll get an inkling of how Savannahians have cooked, shopped, picnicked and partied – especially in the city’s 19th century heyday when it was a world port in the cotton and naval stores trade.
The cookbook is arranged in chapters devoted to beverages; hors d'oeuvres, appetizers and soups; salads and dressings; eggs and cheese; vegetables, rice and pasta; seafood; poultry and game; meats; breads; cakes and cookies; pies and desserts; and sauces and accompaniments. Recipes for Shrimp Dip Divine; Cream of Peanut Soup, Baked Fish With Spinach Stuffing, Sunday Cabbage; Baked Stuffed Tomatoes, Baked Vidalia Onions in Sherry Cream Sauce, Poached Fish With Wine And Capers; Scalloped Oysters; Wild Duck With Orange Sauce; Ducking Savannah; Quail and Cherries; Beef Wellington, Curried Leg of Lamb, Oatmeal Bread, Rum Pecan Pie, Rhubarb Crisp and many, many more recipes that sound delicious. The name of the person who contributed the recipe is not included.
A recipe from the Poultry and Game chapter:
Almond Chicken Bourbon
2 whole chicken breasts, halved and boned
Salt and pepper, to taste
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces canned frozen orange juice concentrate, thawed
1/2 cup salted almonds, toasted and chopped
2 tablespoons bourbon
Season chicken with salt and pepper, to taste; brown in butter over medium heat. Reduce heat to low. Add orange juice, 1/2 teaspoon salt and 1/4 pepper. Cover and cook until chicken is done – 20 t0 30 minutes; spoon sauce over chicken while cooking. Remove chicken from pan and sprinkle with almonds, Keep warm. Reduce liquid over high heat and stir until slightly brown. Add bourbon and stir. Pour over chicken and serve of rice.
A recipe from the Cakes and Cookies chapter:
Holiday Rum Balls
Yields 4 1/2 Dozen
3 1/2 cups vanilla wafer crumbs
1 1/2 cups confectioner’s sugar, divided
1 cup pecans, finely chopped
1/4 cup unsweetened cocoa
1/3 cup light or dark rum
1/3 cup light corn syrup
Mix crumbs with 1 cup of confectioner’s sugar, pecans and cocoa. Stir in rum and corn syrup. Shape into 1 inch balls, roll in remaining sugar. Store in tightly covered container.