Cookbook showcases S.C. food, traditions

Myrtle Beach Online

March 25, 2008

What could be finer than a new cookbook with classic Southern and South Carolina recipes, blended with updated and diverse dishes, plus tidbits of state geography, history and customs and interspersed with stunning photos?

It's 'Nothing Could Be Finer,' the new cookbook from the Palmetto Cabinet. The organization is composed of legislative spouses, and its donations support special projects to maintain and enhance the historic governor's mansion, its grounds and accompanying buildings.

It's a hefty hardback with more than 300 recipes from individuals and some of the state's toniest restaurants, and it has an internal spiral binding so it will lie flat on the counter.

I immediately loved this book when I picked it up and it fell open to page 39 and Josephine McNair's Shrimp Aspic.

When I was a child, aspics were an elegant delicacy common at women's card games and other daytime activities. Few women gather that way in the daytime in their homes anymore, but that's no reason not to enjoy an aspic.

Aspics are cool and light and make a refreshing summertime meal. I have eaten one that sounds much like this one and can vouch for its lusciousness.

This recipe is also a keeper because McNair, wife of former Gov. Bob McNair, died a few months ago and this is the only recipe she submitted for the book.

The aspic recipe is in the appetizers and beverages, which has 53 recipes, including Pawleys Deviled Crab and Little River Crab Dip along with the yummy dip or spread we know as Carolina Caviar. There are no fish eggs in it; the lead ingredient is black-eyed peas.

Want to know how to make indigenous dishes like boiled peanuts? It's in here. Frogmore Stew (also a shrimp dish)? It's in here. Hoppin' John, the meal we like to eat for good luck on New Year's Day (also a black-eyed pea dish)? It's in here.

So are more eclectic dishes such as a strawberry salad with poppyseed dressing, beet napoleon, saffron risotto, moussaka souffle, osso buco, enchiladas and quail in wine sauce.

'We wanted something that represented the entire state,' said Vicki Skelton of Six Mile, chairwoman of the cookbook project. 'We also looked for variety, from typical Southern to more up to date and diverse.'

She said that is what people want in a cookbook: recipes for the old family favorites they remember fondly, but also recipes that encourage them to try new things.

'We wanted to do a really substantial cookbook, something that would stand up to any cookbook on the market,' Skelton said.

Members of the cabinet think they have succeeded.

'It's a coffee-table book,' said Linda Witherspoon of Conway. 'They are beautiful.'

Witherspoon, wife of Rep. Billy Witherspoon, was one of the testers for the recipes. She and Norma Jean Barfield of Aynor, wife of Rep. Liston Barfield, tested pies.

They had a great time cooking together and offering the results for tasting. Billy Witherspoon said he has a sweet tooth and the tasting was great fun.

'We tested all the recipes,' Skelton said. Some had to be tested more than once if something didn't seem right, and some submissions didn't get in.

'Some recipes came in scribbled on the backs of envelopes,' Skelton said.

Linda Witherspoon and Norma Jean Barfield are also among contributors of recipes. Others from the area are Anne Elliott, wife of Sen. Dick Elliott, Katherine Battle, wife of Rep. Jim Battle, and Rep. Vida Miller of Pawleys Island.

The committee members are reluctant to show favoritism toward particular recipes, but when pressed they revealed some recommendations.

Skelton said the almond brandy mold is beautiful and delicious, and so is the orange pie. A salmon entree from Emily Theodore is 'a really great dish,' she said, and the chicken chili recipe drew a lot of favorable comments.

One of her own favorites is a quick gumbo using canned soup. It came from a butcher who gave it to her husband once when she was ill, and the soup made her much better, she said.

Then there are some intricate recipes, especially from the restaurants, but those are also part of the variety that makes the book special, Skelton said.

Vicki Skelton | Chairwoman of the cookbook project

Want one?

To get the cookbook 'Nothing Could Be Finer':

Send a check for $29.95 ($24.95 for book plus $5 shipping) to Palmetto Cabinet, P.O. Box 593, Columbia, SC 29202. Shipping for additional copies to the same address is $2.

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