Jubilee

The first time I encountered the word, jubilee was on the cover of an old cookbook my mother stored in a kitchen cabinet with scores of others. The cover was off-white with a big blue diamond in the center. I remember combing through her collection of cookbooks with hungry eyes, soaking up ideas for future meals and recipes. More recently I associated the word jubilee with England’s Queen Elizabeth. Celebrations honoring Her Highness included: Silver, Diamond, Gold, and Sapphire Jubilees. Queen Elizabeth celebrated the 70th anniversary of her accession to the throne in, 2022, becoming the first British monarch to celebrate a Platinum Jubilee. You don’t have to be a woman of royal stature to warrant a celebration. My friend, Jenny Foss, the editor of Statesboro Magazine is the “behind the scenes” queen of the publication. I have never seen Jenny when she was not perfectly “put together.” She always looks fabulous with her flawless hair/makeup and a brightly colored blouse adorned with one of her signature pins. She is a true journalist asking questions at just the right time and waiting with thoughtful patience for a response. She makes me want to stand up straighter and dig a little deeper. I think of her as a role model and mentor. Jenny has lifted me up many times with her words of encouragement and made me feel like an equal. Her friendship is more valuable than platinum! The festivities cannot commence without refreshments. When asked her favorite foods or recipes Jenny quickly replied, “I love me a moist coconut cake with 7-minute frosting and I love congealed salads.” A woman after my own heart! Jenny and I are often guests at mutual friend, Virginia Ann Franklin Waters’ luncheons. I covet an invite to lunch at “The Hideaway.” The table is always well appointed with seasonal decor and family heirlooms. My friends don’t realize what a treat it is for me to enjoy a meal I had no part in preparing!! I most excitedly anticipate the cranberry congealed salad and am reminded of the various congealed salads prepared by my grandmother and her sister for family gatherings. I miss those days and the special dishes that are now absent from our table as times change. On a rainy, Sunday afternoon, I pulled many of my favorite regional cookbooks from the shelves. I spread the books out on the counter and did a deep dive into local history pertaining to food and otherwise. These books are a literal encyclopedia of regional, Southern cuisine. Steeped in history, these books cover decades of how people lived, entertained, and celebrated. As well as the foods and ingredients that shaped their palettes. I also googled Queen Elizabeth’s Jubilee and was able to find actual menus from royal events such as birthdays and coronations. It is surprisingly easy to combine Southern staples with royal fare. I envisioned the quintessential Southern luncheon fit for a queen and intentionally chose recipes crafted by local matriarchs. “Poulet Reine Elizabeth” also known as Coronation Chicken was created by Le Cordon Bleu London to be served at the Queen’s coronation luncheon in 1953. This dish has a striking resemblance to the baked chicken salad served at many a southern ladies’ luncheons. I worked diligently to integrate our locally loved and time-tested recipes with those that graced the menus of Her Highness’ grandest life events.

C H E R RY C O N G E A L E D S A L A D & DRESSING The following recipe was published in A Treasure of Bulloch County Recipes compiled by Bulloch Academy Parent Teacher League 1976. Mrs. James Eli (Sue) Hodges contributed the original recipe. The recipe is a nod to classic Cherries Jubilee served at Queen Victoria’s Diamond Jubilee in 1897. Add a splash of brandy to the dressing recipe for a royal flair! INGREDIENTS: Congealed Salad: 1 3 oz. box Cherry Jell-o® 1 envelope Plain Gelatin ¾ c. Sugar ¼ c. Cold Water 1 16 oz. can Sour Pitted Cherries 1 large can Crushed Pineapple 2 Tbsp. Lemon Juice 2 Tbsp. Lemon Bits ¼ tsp. Almond Flavoring Dressing: 1 8 oz. carton Sour Cream ½ c. XXXX Sugar (powdered sugar) ½ c. Mayonnaise ¾ c. Chopped Nuts PREPARATION: Combine cherry Jell-o® and sugar. Measure liquid from drained fruits and add enough water to equal 3 cups. Add this to Jell-o® and sugar. Heat to boiling. Dissolve plain gelatin in cold water. Add to hot liquid. Also, add lemon juice, lemon bits, and almond flavoring. Put in refrigerator until syrupy. Then add cherries and pineapple. Pour into individual molds and congeal in refrigerator. Unmold salads when set. Combine dressing ingredients and spoon over salads. Serves 12-14.

B A K E D CHICKEN SALAD The following recipe was published in In the Pink, a collection of recipes from the Camellia Garden Club of Statesboro. Mrs. Kathy Deloach contributed this recipe. I love this cookbook! Many of these ladies are near and dear to my heart. Some of the first events I catered as a young chef were for these ladies. I am thankful for their influence on my career and the many friendships that grew from this group. INGREDIENTS: 4 c. cooked Chicken (cut up) 2 Tbsp. Lemon Juice ⅔ c. chopped Toasted Almonds 4 c. Hard Cooked Eggs (sliced) ¾ c. Mayonnaise 1 tsp. Salt ½ tsp. Accent 2 c. Celery (chopped) 1 tsp. Onion (chopped fine) 2 Pimento, cut fine 1 c. Cheese (grated) 1 ½ c Potato Chips (crushed) Sliced Almonds PREPARATION: Combine all ingredients except cheese, potato chips, and almonds. Place in an oblong Pyrex® casserole dish. Top with cheese, potato chips, and almonds. Allow to stand in the refrigerator overnight. When ready, remove from the refrigerator and bake for 20-25 minutes at 400˚.

WILLETTE’S COCONUT CAKE The following recipe was published in Southern Cooking Plus One Scoop of History by Lorine Olliff Hendricks. This is Jenny Ruth’s most fabulous birthday cake!

CAKE LAYERS INGREDIENTS: 1 c. Butter 2 c. Sugar 3 c. Cake Flour 4 Eggs 1 c. Milk 1 Tbsp. Baking Powder 1 tsp. Vanilla 2 tsp. Fresh Lemon Juice PREPARATION: Cream butter and sugar until light and fluffy. Add eggs, one-at-a-time and beat well. Sift flour once, and measure. Add baking powder to flour and sift three more times. Add flour and milk into the creamed butter and sugar alternately, beginning and ending with flour. Beat well after each addition. Grease, flour, and line three round 9-inch cake pans. Divide batter evenly in cake pans and bake at 375˚ F for 20 minutes. Cool in pans for 10 minutes and then turn onto a cake rack for complete cooling. FROSTING INGREDIENTS: 2 ¼ c. Granulated Sugar ½ c. Cold Water 3 Egg Whites 1 Tbsp. Light Corn Syrup 1 tsp. Vanilla Dash of Salt 6-7 oz. Angel Flake® Coconut PREPARATION: In the top of a double boiler combine sugar, cold water, egg whites, syrup, and dash of salt. Beat 30 seconds on low speed of electric mixer. Place over boiling water (upper pan should not touch water). Cook for about 7 minutes while beating constantly on high speed of electric mixer, or until frosting forms stiff peaks. Remove from heat: add vanilla. Beat 2-3 minutes or until spreading consistency. Spread layers with frosting and sprinkle with coconut. Reserving plenty of frosting and coconut for the top and sides.