Plantation Recipes

Chef Folse wrote that Thelma Parker had been the cook at Madewood Plantation for the past 25 years and, since the book was published in 1994, she was in residence during our visit.

She is said to be famous for her Shrimp Pie, but since Folse (rather bitchily) says she makes it with canned cream of shrimp soup, we will move on to other mores, other plantations.

From Shadows on the Teche Plantation -- FRENCH-FRIED FROG LEGS
2 dozen frog legs
1 quart buttermilk
1 egg
3 T Creole mustard
One 10-oz. bottle of beer
Pepper, granulated garlic, Tabasco and Worcestershire sauce to taste
4 cups seasoned yellow corn flour
Oil and deep pan for frying.

Marinate the frog legs for one hour in the buttermilk.

In a separate bowl, whisk together the egg, mustard and beer. Add the seasonings.

Put the flour in a paper bag, take the frog legs out of the buttermilk, put them in the bag and shake it to coat them. Deep fry until golden. Serve with tartar or cocktail sauce.

From Kent House Plantation - HONEYED APPLE RINGS. Can be served as a side dish or dessert
2 red apples, sliced and cored
2 green apples, sliced and cored

Mix together 2 cups honey
1 cup red wine vinegar
pinch each of cinnamon and nutmeg.

Use a heavy bottom pan and heat the liquid until simmering. Poach the apple rings, a couple at a time, and plate them.