1. Just for Fun
Food and drink do much to define the
flavor of a region or place and here
are two local favorites.
You may want to reduce the
proportions for the first one.
2. Chatham Artillery Punch
2 gallons of tea (green tea—I pound tea
to 2 gallons water. Soak overnight in tin
bucket and strain.)
Juice of 3 dozen lemons
5 pounds brown sugar
2 gallons Catawba wine
2 gallons Santa Cruz rum
1 gallon Hennessy (3-Star) brandy
1 gallon dry gin
1 gallon rye whiskey
2 quarts cherries
2 quarts pineapple cubes
10 quarts champagne
3. Mix the tea with lemon juice, preferably in a
cedar tub, then add brown sugar and liquors.
Let this mixture “set” for at least a week, or
preferably 2 weeks, in a covered container.
After the “setting” period and when ready to serve,
pour over a cake of ice. Never chill in
refrigerator or used crushed ice.
When this is done, add cherries, pineapple
cubes and champagne, pouring slowly and
mixing with circular motion.
The punch is now ready to serve.
Enjoy but don’t over do it!
4. Low Country Shrimp
Boil
6 pounds raw shrimp (headed) in
shells
1 pound butter, (reserve ¾ pound
for serving with
corn)
½ cup salt
Tabasco sauce
16 ears of corn, broken in half
5 pounds smoked sausage links or
sweet Italian
Sausage
Sauce:
3 cups catsup
1 teaspoon horseradish, or to taste
Dash of lemon, to taste
Dash of Worcestershire sauce, if
desired.
5. Wash and rinse shrimp. Cut sausage in 2 to 3 inch
lengths. Fill one 8 to 10-quart pot (or two smaller
ones) half full of water. Add 1/2 half cup butter and
salt to water and bring to a boil. Add Tabasco sauce.
Put corn in water and boil 5 minutes. Add sausage
to water and boil 2 to 3 minutes. Add shrimp to water
and boil 3 minutes or until shells begin to separate
from shrimp. Drain and serve from one large bowl,
serving butter with corn and sauce with shrimp.
This is great cooked outdoors if you have a gas
burner.
In the low country, this is often served poured in a
heap on newspapers spread on tables.
No plates. No forks.
6. Imagine a cool evening in late fall or early
spring, beside a gently flowing river with
a soft wind soughing through the live
oaks overhead--perfection!
Recipes from Savannah Style A
Cookbook by The Junior League
of Savannah, Inc. 1980
7. Imagine a cool evening in late fall or early
spring, beside a gently flowing river with
a soft wind soughing through the live
oaks overhead--perfection!
Recipes from Savannah Style A
Cookbook by The Junior League
of Savannah, Inc. 1980
