Southern favorite: Brunswick stew


March 25, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

For Brunswick stew and mayonnaise cake recipes, you've landed in the right spot.

Joy Lipscomb of Fayetteville, N.C., wrote that she would "really like to find a recipe for Brunswick stew which is the kind made with barbecue and chicken as well as vegetables."

The response from Diane C. Meilinggaard of Sparks was full of information about the stew: "It is a favorite dish down South, especially in North and South Carolina and Georgia where I, the original Georgia Peach, am from. My mother and grandmother made this stew with leftover beef and/or pork and added a fresh hen. I have always made mine with fresh ingredients, but leftovers work great. Fresh vegetables, though, are the key."

A mayonnaise cake was the request of Monica Raney of Baltimore. Her response came from Shirley Baker of Glen Burnie, who wrote: "This recipe appeared in the newspaper many, many years ago, about 1950 to '60. This was one my mother had. It is well worth the effort to make."

Mayonnaise Cake

Serves 10 to 12

2 1/4 cups sifted cake flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 large eggs, separated (at room temperature)

3/4 cup water

1/2 cup real mayonnaise

1 teaspoon vanilla extract

3 (1-ounce) squares unsweetened chocolate, melted and cooled

1/2 teaspoon cream of tartar

In a large electric mixer bowl, sift together flour, sugar, baking powder and salt. Make a well in the center and add the egg yolks, water, mayonnaise and vanilla. At medium speed, beat until smooth. Beat in the chocolate.

Preheat oven to 325 degrees. In another large bowl, beat the egg whites and cream of tartar at high speed until stiff peaks form. Fold into the flour mixture until blended. Turn into an ungreased 10-by-4-inch angel-food cake pan. Bake until cake springs back when lightly touched, 65 to 75 minutes. If pan does not have feet, invert it over a large funnel or bottle. Cool cake completely. With a metal spatula, loosen edges and ease cake from pan.

Tester Reiley's comments: "The flavor of this cake is lovely, and the texture is nice and light, perfect for ice cream or chocolate sauce. Use a toothpick to test for doneness; cake is easily overcooked and dry. I cooked it closer to an hour than 75 minutes."

Brunswick Stew

Makes 1 1/2 gallons

1 chicken, 3 to 4 pounds

1 1/2 pounds lean beef

1 pound lean pork shoulder

2 quarts cold water

1 tablespoon salt

1/2 teaspoon whole black peppercorns

2 tablespoons dried red pepper flakes

1 cup diced potatoes

1 cup snap beans

1 cup peas

1 1/2 cups chopped onion

2 cups sliced okra (optional)

2 cups lima beans

2 cups corn kernels cut from the cob

1/3 cup butter or canola oil

2 1/2 quarts fresh tomatoes

1 teaspoon black pepper

Tabasco, to taste

Put chicken, beef and pork into large stockpot with water, salt, peppercorns and red pepper. Cook slowly for 2 hours (may require some skimming after the first 5 minutes) until meat falls from the bones of the chicken. Pick through meat, discarding skin and bones. Shred meat and return it to the stock.

Saute potatoes, snap beans, peas, onion, okra, lima beans and corn kernels in batches in butter, then add to stock. Add tomatoes, black pepper and Tabasco. Cover partially and cook gently for 2 to 3 hours, stirring frequently to prevent scorching. Correct for salt.

Tester Laura Reiley's comments: "I chose to cube and sear the beef and pork in a splash of oil before adding them to the stockpot. I think this keeps the meat a little juicier. The beans and corn get mushy after cooking for hours, so it may be best to add them a half-hour from the end of cooking time. I added a bay leaf for flavor and tried to pick out the black peppercorns before serving. Since fresh, ripe tomatoes are hard to come by this time of year, I chose Pomi chopped tomatoes. Also, the stew is appealing but has a very thick consistency."

Recipe requests

* Yvonne Jaso of Walla Walla, Wash., is seeking a cookie once featured on "a Sunmaid Raisin box, which I think was called Raisin Griddle Cookies. It is like a graham cracker with pureed raisins as a filling."

* Sandra A. Mervis of Randallstown writes: "There used to be a food stand called Orange Julius. I would like to know, if you can find out, how they made the Orange Julius. It was very good."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 3/25/98

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