From Our Table to YOURS

LIGHTENING UP SOUTHERN COMFORT FOODS

BY WHITNEY MILLER

The new year means a fresh start and making resolutions to help you achieve your goals. Is one of your goals to prepare more home-cooked meals this year? Eating better? I have some recipes for you that even busy moms like me can easily prepare. Did I mention they are kid-approved?

Quick, easy, light and comforting are all words to describe my mac n’ cheese. Yes, I said light and comforting to describe mac n’ cheese. Aren’t those the words you want to hear when your resolution is to eat better? My Cauliflower “Mac N’ Cheese” is a fun take on the classic, but instead of pasta, roasted cauliflower is the star. The nutty, al dente cauliflower is enrobed in a luscious cheese sauce that won’t hurt your waistline. Your whole family will enjoy this fun take on a classic.

When you think of a salad, you probably think healthy, right? That is true unless it is drenched in a mayonnaise-based dressing. I lightened up the traditional Southern Layered Salad by replacing the mayonnaise dressing with a pea pesto for creaminess and a vinaigrette. The presentation of the layered ingredients will make you want to dive in. Eating healthy never tasted so good!

Lastly, I even lightened up a southern dessert. It doesn’t get any more southern than Banana Pudding. Its sweet, luscious pudding is lightened up by adding naturally sweet pistachio powder and incorporating fat-free milk. I call it A Little “Nutty” Banana Pudding. Small Mason jars are the perfect vessel for serving and portion controlling.

Enjoy these comforting, guilt-free dishes with your family and friends this new year.

Individual Southern Layered Salads with Pea Pesto

RECIPE FROM NEW SOUTHERN TABLE COOKBOOK

PEA PESTO INGREDIENTS • 2 cups frozen peas, thawed • 1/2 tsp. fine sea salt • 2 Tbsp. fresh chopped basil • 1 Tbsp. extra-virgin olive oil • 2 tsp. fresh chopped dill

SALAD INGREDIENTS

• Pea pesto (see recipe below) • 3/4 cup fresh corn kernels • 12 grape tomatoes, cut into halves • 2 cups chopped romaine lettuce VINAIGRETTE INGREDIENTS • 2 Tbsp. rice vinegar • 2 Tbsp. fresh lemon juice • 1/4 tsp. sea salt • 1/4 tsp. cracked black pepper • 1/2 cup extra-virgin olive oil

• 2 large hard-boiled eggs, thinly sliced • 1/3 cup shredded sharp cheddar cheese • 2 cooked bacon slices, chopped INSTRUCTIONS

1. Place the peas, basil, dill, salt and oil in the bowl of a food processor, and process until smooth. 2. Use immediately, or store in an airtight container in the refrigerator for up to two days. 3. Divide the pea pesto among four small glass salad bowls or mini trifle dishes. 4. Smooth to coat the bottom of the bowls evenly. Layer the corn, tomatoes, 5. Lettuce, egg, cheese and bacon over the pesto. 6. Combine the vinegar, lemon juice, salt and pepper in a small bowl.

Whisk in the olive oil until emulsified.

7. Serve the individual layered salads with the vinaigrette.

Makes 10 to 12 servings.

RECIPE FROM MODERN HOSPITALITY COOKBOOK

• 8 cups cauliflower florets (about 1 head) • 2 Tbsp. extra-virgin olive oil • 1/2 tsp. kosher salt • 1/2 tsp. ground black pepper • 2 Tbsp. unsalted butter • 2 Tbsp. all-purpose flour • 11/2 cups fat-free milk • 1/2 cup heavy cream • 3/8 tsp. table salt • 1 cup grated sharp cheddar cheese (4 ounces)

1. Preheat the oven to 400° F 2. Toss the cauliflower florets in the oil on a baking sheet. Sprinkle with the kosher salt and 1/4 tsp. of the pepper. Roast until forktender and lightly browned in spots, 25 to 30 minutes. Remove from oven but leave the oven on and reduce the temperature to 350° F. 3. Meanwhile, melt the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in the cream and cook 5 minutes. Reduce the heat to low and stir in all but 2 Tbsp. cheese, the table salt and remaining 1/4 tsp. pepper. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes. 4. Place the cauliflower florets in an 8 x 8-inch glass baking dish or four 10-ounce ramekins. Pour the cheese sauce on top. Sprinkle the top of the cauliflower with the remaining 2

Tbsp. cheese. Bake until the cheese is bubbling, 20 to 25 minutes. Serve warm.

Serves 4.

A Little “Nutty” Banana Pudding

RECIPE FROM NEW SOUTHERN TABLE COOKBOOK

• 2 Tbsp. raw shelled pistachios • 1/3 cup + 4 Tbsp. pure cane sugar, divided • 1/3 cup all-purpose flour • Dash of salt • 3 large eggs, separated • 2 1/4 cups skim milk • 1/2 tsp. pure vanilla extract • 32 vanilla wafers • 5 ripe bananas, sliced

1. Preheat an oven to 350°F. 2. Place the pistachios in a spice grinder and process until a powder forms to equal 2

Tbsp. of pistachio powder. 3. Combine 1/3 cup of the sugar, the pistachio powder, flour and salt in the top of a double boiler. 4. In a bowl, whisk together the egg yolks and milk. Whisk the egg mixture into the flour mixture. Add water to the bottom of the double boiler. Do not allow the water to touch the bottom of the top pan. Cook over slightly boiling water, stirring constantly, until the pudding thickens and coats the back of a spoon, 8 to 10 minutes. Remove the pan from the heat, and stir in the vanilla. 5. Place a single layer of vanilla wafers in the bottom of an 8-inch square glass baking dish or in multiple Mason jars. Add a single layer of banana slices over the wafers. Spoon half of the pudding over the bananas and spread evenly. Repeat layers of wafers, bananas and pudding. 6. In a deep, medium bowl, beat the egg whites using a hand mixer on high speed until soft peaks form. Reduce the speed to low, and gradually add the remaining 4 Tbsp. of sugar until incorporated. Increase the speed to high, and beat until stiff peaks form. Spread the meringue on top of the pudding layer in the baking dish or Mason jars. Using the back of a spoon, create peaks in the meringue. 7. Bake the banana pudding for 20 minutes, or until the meringue is lightly brown. If using Mason jars, place the jars on a baking sheet and bake 8 to 10 minutes.

Let stand for a few minutes before serving warm or at room temperature.

Makes 10 to 12 servings.

PRESERVING OUR COMMUNITY’S African American History

WITH THE AFRICAN AMERICAN HERITAGE SOCIETY

BY MEGAN ZINGER

The African American Heritage Society (AAHS) is a nonprofit organization in Williamson County, established in 1997, whose mission is to preserve artifacts about local African American history and educate the community and future generations about the heritage. The nonprofit was formed after a group of concerned citizens wanted to preserve and protect African American history in Williamson County. African American Heritage founders were Mary Mills, Bazelia Harris, Louise Patton, Thelma Battle (African American historian), Mary Pearce (Former Director of the Heritage Foundation), and Rick Warwick (County historian). These six key people, along with many others, formed AAHS. Alma McLemore, a descendant of Harvey McLemore by marriage, is the current president of the nonprofit.

The McLemore House, originally built in 1880, astonishingly, still stands strong despite past efforts of the community. In the early 2000s, the home was condemned after 117 years of Harvey’s descendants living in the house. Habitat for Humanity purchased it to tear it down and build a Habitat home. Thelma Battle and Mary Pearce were persistent in negotiating with Habitat for Humanity to buy the house and preserve it. The Heritage Foundation at the time gained possession and deeded it to AAHS for one dollar. The McLemore House was first renovated and opened as a museum in 2003. The most recent renovations started in April 2021 and were completed in December 2021. In addition, $125,000 was raised through grants and donations to install a new roof, 1880s flooring donated by Franklin’s Charge from a home torn down on Columbia Avenue, a period sink and other interior details to reflect Harvey’s era. AAHS celebrated its revamped opening day with a special one-day event. Reenactors gave tours and told the inspiring story of Harvey McLemore, who was formerly enslaved.

Despite the challenges after the Civil War, many African Americans began building new

communities, including churches, schools, and businesses. After experiencing almost thirty years of slavery, Harvey was determined to build a better way of life for himself and future generations. He became a successful, hard-working farmer and purchased four lots in Hard Bargain, the first community development for black middle-class teachers, carpenters, farmers and more. Down the road, Harvey’s granddaughter, Mag Matthews, even ran her beauty business in the home’s foyer decades before it became a museum open to the public. Visitors can still see the salon chair she used sitting in the museum’s front.

Aside from the typical museum tours, the McLemore House also does special educational programs for all ages to generate awareness of the importance of African American history. Youth groups have come for tours where they experienced making homemade butter, soul food cooking, porch talks, quilt shows, African American Doll shows, open houses and other cultural events. In addition, AAHS’s annual Juneteenth event has been held there for the past sixteen years.

The Black Tie Affair, one of AAHS’s most significant events of the year, is the nonprofit’s annual fundraiser whose proceeds go towards continuing preservation of the McLemore House and the new Merrill-Williams House project. This year’s theme is “Keeping Hope Alive.” The sold-out event will take place at the Embassy Suites in Cool Springs on March 12th, and will include a night of celebrations, awards and honors. There will also be music, dancing, prizes and giveaways and a best-dressed contest. The organization asks attending guests to wear a mask and show proof of vaccination. AAHS will continue to monitor the impact of COVID-19 and the public health guidance regarding large gatherings.

Many exciting things are happening for the AAHS this upcoming year! AAHS is in the process of preserving the historic Merrill-Williams Home, located at 246 Natchez Street in the Natchez Street Historic District. The home was originally part of the Carter farm during the Battle of Franklin and was built by Moses Merrill, a formerly enslaved person, in the late 1880s.

Cassandra W. Taylor inherited the home from her father, Fred Douglas Williams, upon his death in 2012. After listing the home and receiving other offers, which could have resulted in the house being torn down, Cassandra accepted AAHS’s offer. The purchase of the Merrill-Williams House was a critical save in preserving African American history in Franklin. Special thanks to donors Emily Magid and Calvin and Marilyn LeHew, plus donations from the community, for contributing to this big save. AAHS is also partnering with the MTSU Center for Historic Preservation to open Franklin’s first Heritage Center. The Heritage Center will serve as a place for locals and tourists to learn more about the city’s history and bring awareness to the Natchez neighborhood.

Regular hours for the McLemore House museum are expected to resume this spring. AAHS offers oneyear memberships to the organization that gives year-round access to the museum during business hours and inside information on special events happening. For more information on becoming a member or upcoming events and projects, visit AAHS’s website at aahswc.org, or email aahsvolunteer1tn@gmail.com.

Current board members of the AAHS are Harvey Chrisman, Mary Mills, Sonya Johnson, Paulette Johnson, Howard Kelton, Carolyn Wall, Tovitha Williams, Juanita Patton, Michael Brown, Matt Brown, Julian Bibb, Kimberly Menifee, Mary Pearce, Sarah Critchlow, Evon Heath and Alma McLemore. Board Emeritus is Thelma Battle, Rick Warwick, Eleanor Bright and Mary Walker.