Southern comforts: the livin' is easy with this cool casual outdoor menu

Vegetarian Times, July-August, 2004 by Alexandra Greeley

PER SERVING: 290 CAL; 3G PROT; 13G TOTAL FAT (2G SAT FAT); 45G CARB; 0MG CHOL; 400MG SOD; 5G FIBER; 34G SUGARS

Wine Suggestions

Many chilled white wines would go well with this dish. Try something unusual: the Catena Argentinean Chardonnay from the Agrelo Vineyards. It's a dry, enjoyable white.

Fresh Corn and Okra Fritters

SERVES 6

In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. Makes about 12 fritters.

1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder, preferably
  homemade (see note, pg. 45)
1 egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced scallions
1 cup fresh corn kernels
1 cup (about 5 oz.) thinly sliced
  (1/8- to 1/4-inch thick) okra
About 2 cups vegetable oil for frying

1. Put cornmeal, flour, 1 teaspoon salt and
baking powder in a mixing bowl, and stir
well to blend. In a separate bowl, whisk
together egg and water, and stir into dry
ingredients, mixing just until well blended.

2. Sprinkle remaining 1/2 teaspoon salt and
black pepper over scallions, corn and okra,
and fold vegetables into batter

3. Pour oil into a large skillet, and heat to
340F. Scoop batter by about 1/4 cupfuls into
hot oil. Fry until golden brown on both
sides, carefully turning to brown evenly and
to cook through, for about 3 to 5 minutes.
Remove from skillet using a slotted spoon,
and drain fritters on layers of paper towels.
Sprinkle lightly with salt, and serve hot or
at room temperature.

PER SERVING: 160 CAL; 4G PROT; 6G TOTAL FAT (0.5G SAT. FAT); 24G CARB; 35MG CHOL; 680MG SOD; 3G FIBER; 2G SUGARS

Southern Peaches with Pecan Shortbread

SERVES 6

This recipe makes about 18 cookies.

Southern Peaches

9 large, ripe peaches, peeled
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon

Pecan Shortbread

1 cup (2 sticks) cold unsalted butter,
  cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra
  for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans

Soft Whipped Cream, optional

1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp, almond extract

1. To make Southern Peaches; Slice
peaches, and put slices into a large mixing
bowl. Sprinkle slices with sugar, salt and
lemon juice. Set aside, covered, at room
temperature.

2. Preheat oven to 350F. Lightly butter a
large baking sheet, and set aside.

3. To make Pecan Shortbread: Cream butter,
flour, sugar and salt in a large mixing
bowl, using an electric beater, until dough is
smooth and creamy. Add vanilla, and beat
again. Stir in pecans. Pinch off a piece of
dough, and roll into a 1-inch ball. Place on
cookie sheet, and press flat with tines of a
fork. Repeat with remaining dough.

4. Bake cookies until golden but not
brown, for 12 to 15 minutes. Remove from
oven, and, while still warm, sprinkle both
sides with sugar. Set aside to cool.

5.To make SoftWhipped Cream; Put air ingredients
into a chilled mixing bowl. Whip
just until cream forms soft peaks, taking
care not co overwhip. Keep refrigerated
until ready to serve,

6. To serve, spoon portions of cut-up
peaches on individual plates, place 2 cookies
next to peaches and top with Soft
Whipped Cream, if using.