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Archive for July, 2010

We’re All Mad Here

We take parties way too seriously at our house, so when Francesca came to us and said she wanted her fifth birthday to be an Alice in Wonderland party it was almost too much excitement for us to take. We wasted no time in beginning plans for desserts and decorations. And this was in January.

Alice in Wonderland happens to be my second favorite book, and so (since I don’t see a Huckleberry Finn party on the horizon anytime soon) I knew the Mad Tea Party had to be absolutely perfect. Making that happen meant handing off all decorating responsibilities to Mom and Isabella, who in recent weeks has blossomed into quite the artist. Isabella painted white roses red, Mom ordered 24 pink flamingos and a dozen hedgehogs for croquet, and together they set up a tea table that would have made the Mad Hatter and March Hare very proud. They tied ribbons to the (unlit) candles, and Bella made a beautiful runner out of butcher paper, featuring 20 or so quotes from the books. And, of course, they gave every kid got his or her own little tea cup for their iced tea.

But of course, if we’re being honest with ourselves, really what is a tea birthday party if not just an excellent opportunity to eat dessert?

To celebrate the black, white and red color scheme we made a red velvet trifle with the Lee Brothers’ perfect red velvet cake (but without the orange zest), cut into cubes and layered with a white chocolate mascarpone mousse (without the pear brandy for the kids) from Bon Appétit, vanilla bean whipped cream (2 cups heavy cream, 3 tbsp sugar and seeds from one vanilla bean, beaten until stiff peaks form) and chocolate chips.

We found the Lee Brothers’ red velvet cake completely by luck. It’s the most flavorful red velvet cake we’d ever tried, with a vanilla-cocoa flavor that’s deepened by lots of buttermilk. It’s light, tender, moist and completely perfect. We liked it so much, we remade it in the form of “Eat Me” cupcakes. We wrote “Eat Me” on everything – in icing on the cupcakes, and in chocolate chip cookies on the trifle and oversized brown sugar cookies.

For drinks we took the labels off of Izze bottles and glass Coca-Cola bottles and tied “Drink Me” tags on them…

…and we rounded off the desserts with a candy table inspired by the graduation.

We played croquet, had a freeze dance “caucus race,” and finished with a white rabbit-inspired bunny hop red light-green light. And of course, everybody won everything and they all got prizes!

Francesca felt so special in her Alice costume and that night over her celebratory “Chicken Terinaki” she said she had “the best day ever.” And seriously, with trifle, croquet and pink flamingos, what day could possibly be more frabjous?

Fig Travels: Nashville and Fried Chicken

You haven’t been to Nashville if you can’t come home raving about your favorite “meat ‘n’ three” spot. The hometown of Country Music is also the birthplace and epicenter of this heavenly rich comfort food package. A meat ‘n’ three consists of one meat, fish or poultry dish and three “vegetables,” (i.e. baked beans, cole slaw, candied sweet potatoes, squash casserole, mashed potatoes, fried okra and, yes, macaroni and cheese). Nothing in the world is more comforting or more delicious and as for calories, with food this good, honestly, who’s counting?

 

Ask 20 Nashvillians their favorite place to have this uniquely southern meal, and you’ll get just as many different answers, but The Loveless Café was, hands down, our favorite. The biscuits served with all natural homemade jam, and fried chicken that blew us away. You have to taste it to believe it, and fortunately, we’ve included our own perfected version of their fried chicken below so you can!

 

Locals and tourists have been coming to Loveless from miles around for more than 50 years, ever since Annie Loveless first started serving her unusually light and tasty biscuits. An anointed “keeper,” most recently Carol Fay Ellison who sadly passed away in April, guards the secret recipe. No biscuit comes close to being as flavorful and airy as a Loveless Biscuit, and our (perhaps impossible) dream is to one day recreate the taste in our own test kitchen. And after devouring our little pieces of heaven with peach and blackberry jam, our immense platter of golden fried-to-perfection chicken arived. Thank goodness we ordered it family style because we just couldn’t stop eating.

Here is our version of this classic southern comfort food inspired by the Loveless Café’s own cookbook. But first, please keep in mind that there are some essential ingredients and tools that are important to assemble if you want to make your chicken truly special. We are just as health conscious as many of our readers, but we believe in cultural food immersion, and that means eating like the locals. After the jump you’ll find a breakdown of what you may need to make these and many other first-rate southern dishes.

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