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½ teaspoon canola oil

1 cup whole milk

2 cups heavy cream

¼ cup sugar

1 cup packed fresh mint leaves, plus more for garnish

¼ cup Kentucky bourbon or Tennessee whiskey

1 In a small bowl, stir the gelatin into 3 tablespoons room-temperature water, and set it aside to soften. Pour the oil onto a paper towel and use it to lightly but completely coat 6 small (6-ounce) ramekins.

2 Combine the milk, cream, sugar, and mint leaves in a small saucepan and heat slowly over low heat, stirring occasionally. When the milk boils (about 30 minutes), remove the pan from the heat and skim the mint leaves from the milk with a slotted spoon. Discard the leaves.

3 In a 2-quart pot, bring the bourbon to a boil over medium heat, and boil for 30 seconds. Add the mint-flavored cream mixture and continue heating until the mixture reaches 175°F. Remove from the heat, add the gelatin, and stir well to dissolve the gelatin.

4 Decant the mixture into a pitcher or large measuring cup with a spout. Pour into the oiled ramekins and refrigerate until set, about 1½ hours.

5 Slip a thin knife around each ramekin to loosen the custard and then invert each custard onto its plate with a quick tap; serve immediately, garnished with mint. If serving later, keep the custards in their ramekins and press small swatches of plastic wrap directly over the surface of the custards and return them to the refrigerator for up to 2 days.

ACKNOWLEDGMENTS

We are most grateful to Rica Allannic, Ashley Phillips, Jane Treuhaft, Stephanie Huntwork, Kate Tyler, Jill Browning, and everyone at Clarkson Potter who worked so diligently on Simple Fresh Southern, and to Pam Krauss, for bringing this cookbook to life.

And we offer our utmost and sincere thanks to the following, whose kind assistance was essential to the creation of these recipes and images: Quentin Bacon, Greta Barton, Allan Benton, Patrick Brantley, Jennifer Bryan, Mary Calhoun, Erin Clary, Donna and Robert Cox, Virginia Deerin, Wylie Dufresne, James Dunlinson, Nathalie Dupree, John T. Edge, Ben Fink, Cathy Forrester, Dorothea Benton Frank, Nichole Green, Janet Gregg, Bing and Kaki Guckenberger, James Haurey, Kate Hays, Janet Hopkins and Sarah Phillips, Josephine and Tom Hutcheson, Deepak and Annie Jain, Mary Johnson, Maggie and Hunter Kennedy, Jamie Kimm, Whitney Lawson, Erik Lopez, Wayne Magwood, David McCormick, Mindy Merrell and R. B. Quinn, Sarah Gray Miller and Tony Stamolis, Will Milner, Lawrence Mitchell, Alma Montague, Angie Mosier, Chris and Eve Pawelski, John Pelosi, Anne and Mason Pope, Lucinda Scala Quinn, David and Carol Rawle, Cheryl Rogowski, Bryan Simmons and Ralph Vetters, David Sullivan, Sam and Jan Van Norte, Valerie Van Norte, The Vegetable Bin, Capers White, Jonathan White, Ellen Wiley, Jaime Wolf, Barbara Zimmerman.

And to our loyal supporters, who have made substantial and generous contributions to our lives in recent years, and set this book in motion.

And to E. V. Day, Gia Papini Lee, Willy and Liza Lee, Caroline Lee, Elizabeth Maxwell, John Maxwell and Dora Keogh, and Mary and Kenneth Gellhaus.

INDEX

Ambrosia, Easy

Appetizers. See Snacks and appetizers

Applejack Punch

Asparagus Soup, Creamy, with Grilled Asparagus

Avocados

Jade Shrimp Cocktail

removing pit from

Roasted Red Pepper and Corn Salad with Tuna

Banana Pudding Parfaits

Basil

Fresh Cheese Wrapped in Roasted Red Pepper Strips

and Watermelon, Squid with

Beans

Cherry Tomato and Soybean Salad

Collard Greens and Winter Roots Soup

Field Pea Salad with Gingered Beets and Lemon

Green, Skillet, with Orange

Pan-Seared Scallops with Butterbean Mash

Beef. See also Veal

Gran’s Flank Steak

Skirt Steak with Parsley Sauce

Beet(s)

Gingered, and Lemon, Field Pea Salad with

Pickles, Gingered

Berry(ies). See also Blackberries; Raspberry(ies); Strawberry(ies)

New Fruit Salad with Vanilla Fresh Cheese

Summer, Cobbler, Drop-Biscuit

Beverages

Applejack Punch

Budget Campari

Celery Julep

Ginger Lemonade

Ginger Lemon Drop

Honeydew Wine Coolers

Hummers

Lemon Gingerita