Great cookbooks for the holidays: Eat & Explore Arkansas | Rock Candy

Monday, December 12, 2011

Great cookbooks for the holidays: Eat & Explore Arkansas

Posted By on Mon, Dec 12, 2011 at 11:31 AM

Eat_and_Explore_Arkansas.jpg
I have to admit right off the bat, I was skeptical about this new cookbook. I mean, really… it’s part of a series covering all of the 50 states. After seeing how our state has been represented in so many other publications, I didn’t have a lot of hope.

Then I started flipping through Eat and Explore Arkansas. And I realized that someone’s done their homework. It doesn’t contain every famed Arkansas recipe (nothing for devilled eggs, duck or anything involving muscadines). But there are recipes there for Possum Pie, for Chocolate Gravy, for PurpleHull Pea fritters, a couple of recipes for Tamale Pie, Coke Cake, Green Tomato Pie, Zucchini Bread… wow, there’s a lot of great recipes from all over the state in here.

And then there are the recipes you may have searched for over the years — right here where you can find them The publishers have graciously allowed me to share three of those recipes… for the famed Cotham’s Green Tomatoes, the Chocolate Wine Balls recipe from the Eureka Springs Chocolate Lovers Festival — and the Cliff House Inn’s Company’s Coming Pie recipe. Enjoy them — on the jump. And pick up your copy and learn more about the cookbook at this website.

Three recipes from Eat & Explore Arkansas:

Cotham’s Fried Green Tomatoes

Green tomatoes (if the tomatoes are starting to turn, they will not work)
Cotham’s Catfish Seasoning or seasoned cornmeal
Oil

Slice tomatoes about 1⁄8-inch thick (or to your preference). Soak in ice water for about 5 minutes. Heat at least an inch of oil in skillet or deep fryer to 350°. Take tomatoes out of water, coat with catfish seasoning or cornmeal, and fry about 8 minutes, turning once. Remove to paper towel to drain. Serve with your favorite dressing (the restaurant prefers ranch).

Cotham’s Restaurant, Scott and Little Rock


Chocolate-Wine Balls

¼ cup honey
1 (6-ounce) package semi-sweet chocolate chips
2½ cups finely crushed vanilla wafer cookies (about 65 cookies)
2 cups walnuts
1⁄3 cup port sweet red wine or apple juice
½ cup coarse sugar crystals

Heat honey and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in crushed cookies, walnuts and port. Shape into 1-inch balls; roll in sugar crystals. Store in a tightly covered container. Let stand several days to blend flavors. Flavor improves with age up to 4 weeks.

Eureka Springs Chocolate Lovers Festival


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  • www.arkansas.com
Company’s Comin’ Pie
from the Cliff House Inn near Jasper

6 egg whites
1 teaspoon cream of tartar
2 cups sugar
1 teaspoon vanilla
1 sleeve saltine crackers, crushed
½ cup chopped pecans

Topping:

1 small container whipped topping
3 tablespoons sugar
2 tablespoons crushed pineapple

Beat egg whites until fluffy. Add cream of tartar and sugar. Beat 25 minutes or until stiff. Stir in vanilla. Stir in crackers and pecans by hand. Spray 2 pie pans with nonstick spray. Divide mixture evenly between pans. Spread mixture in pan forming a crust. Bake at 285° for 25 minutes or until done. Combine topping ingredients. Pour in to pie shell. Serve and enjoy.

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