Tuesday, August 31, 2010
The end of last week was a cooking whirlwind beginning on Thursday and ending on Sunday evening when I hosted a Maryland-themed dinner for Style colleagues and a few friends and family members. This was no easy task (though it was made easier by the fact that I decided to tackle making Maryland Stuffed Ham another day).
The menu included sweet potato yeast rolls and chow chow, recipes care of Mrs. Helen Avalynne Tawes, former First Lady of Maryland; Maryland Fried Chicken, recipe courtesy of John Shields, who was also a guest and brought beaten biscuits; and crabcake courtesy of my mother. Joe Sugarman made one hell of a turtle soup, and I tackled Mrs. Frances Kitchings' recipe for Smith Island Cake, the official state dessert (shouldn't that be sno-balls? But I digress.).
Smith Island Cake can have up to twelve thin as a pancake layers and as few as eight (which is what my rendering yielded). These days it's also made up in a myriad of flavors, but I stuck to the original yellow cake with chocolate icing. It's not half bad. Actually, it's pretty good, but only if you like icing. I do.
Stay tuned for a report of the whole dinner (plus photos!)in the November issue of Style.
What is your favorite Maryland dish?