Six Southern cookbooks
A round-up of recent cookbooks featuring new twists on traditional Southern tastes.
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Sara Foster is the owner of Foster's Market in Durham and Chapel Hill, N.C., and the author of several cookbooks. Sara Foster's Southern Kitchen presents comfort food in an elegant manner, but never loses its Southern sensibility of casual and unfussy. It has bonus tips such as what to keep stocked in your Southern pantry (grits and Carolina Gold Rice) and where to stop for the best barbeque (Bozo's Hot Pit Bar-B-Q in Mason, Tenn.). Have you joined the masses that are pickling and jamming this summer? You'll find a whole section in this cookbook just for you.
From "Sara Foster's Southern Kitchen"
"Whenever I'm at the market during tomato season, I keep my eyes peeled for what the farmers call 'ugly tomatoes.' You can buy them for a song because they're bruised, misshapen, or ripe to the point of bursting, but that makes them perfect for canning or cooking. This sweet and savory tomato jam, which is equally at home on toast for breakfast or on a baguette with fresh mozzarella and baby greens for lunch, is one of my standards."
Makes about 2 pints
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, smashed and minced
3 lbs. tomatoes, cored and chopped
2/3 cup unpacked light brown sugar
1/4 cup apple cider vinegar
Zest and juice of 1 orange
2 tablespoons grated fresh ginger
1 tablespoon fresh thyme
1 small chile pepper, cored and minced
2 teaspoons crushed red pepper flakes
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
4 whole cloves
Heat the olive oil in a nonreactive saucepan over medium heat until hot. Add the onion and cook and stir for about 5 minutes, until soft and golden. Add the garlic and cook and stir for 1 minute more. Add the tomatoes, brown sugar, vinegar, orange zest and juice, ginger, thyme, chile pepper, red pepper flakes, salt, black pepper, and clove and stir to mix.
Bring the mixture to a boil, reduce the heat to a low boil, and simmer until thick, stirring occasionally about 30 minutes. Using a potato masher, mash the jam to a chunky-smooth consistency. Remove from the heat and let cool slightly.
Refrigerate in an airtight container until ready to serve, or for up to 1 month.
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