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GHTENUP,
Y
ALL
Lighten up,
yall
Virginia Willis
Photography by Angie Mosier
Contents
Foreword by Art Smith vi
Introduction 1
C H A P T ER 3 :
C H A P T ER 1 :
15
35
57
C H A P T ER 5:
C H A P T ER 8 :
101
POULTRY
123
145
161
BISCUITS, BREAD,
AND BAKED GOODS
181
SWEET INDULGENCES
195
I told my mama about this soup and her slow response, in a very dubious drawl, was Peaches
and tomatoes? Ill admit my family can be a bit slow sometimes in accepting my version of
new Southern cooking. Guess what? She loved it and I think you will, too. This soup is indeed
summer in a bowl. Its light and refreshing, just the right balance of sweet peaches and slightly
acidic tomatoes. Best yet, this elegant soup may be made ahead. Take the time to chill the serving bowls, as well, for an extra special touch.
3/4
Cucumber-Herb Yogurt
Calories 6
Fat .1 g
Carbs .6 g
Fiber .1 g
Protein .6 g
OVEN-FRIED CHICKEN-ON-A-STICK
WITH VIDALIAHONEY MUSTARD DIPPING SAUCE
M A K E S 1 6 T O S ER V E 8
Who doesnt like food on a stick? Theres something naturally fun about handheld food. It
elicits memories of country fairs and football games. This recipe was inspired by the offerings
of a gas station in Oxford, Mississippi. I am a member of the Southern Foodways Alliance,
an organization based out of Ole Miss (the University of Mississippi, to the rest of you) that
documents, studies, and celebrates the diverse food cultures of the changing American South.
I generally pay a visit to Oxford each fall for the yearly SFA symposium. Being a Southern college town, there are robust opportunities for boozy carousing. Fried-chicken-on-a-stick is food
consumed late at night in attempts to mitigate hangovers or the next morning as an answer to
one. This recipe maintains the crispy flavor without the calories.
Oven-Fried Chicken-on-a-Stick
Calories 204
Fat 6 g
Carbs 16 g
Fiber .7 g
Protein 20 g
CONTINUED
Poultry | 127
These are what I like to call grown woman brownies. These are not PTA bake sale brownies. These are dark, rich, knock-your-socks-off chocolate brownies. I was actually bribed for
this recipe before the publication of this cookbook. Howd I do it? I have a friend Claire Perez,
a French-trained pastry chef, to thank. It may seem counterintuitive to seek assistance from
a chef who worked with the master chefs of butter and confection, Jacques Torres and Pierre
Herm, for a lightened up brownie recipe. But Claire delivered the goods!
1/2
3/4
1/2
1/4
1/2
Calories 199
Fat 9 g
Carbs 27 g
Fiber 2 g
Protein 3 g
Preheat the oven to 325F. Spray an 8-inch square baking pan with
nonstick cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment,
combine the cream cheese, the 2 tablespoons of sugar, and vanilla,
stirring until creamy and smooth. Separate one of the eggs, reserving
the white for later use, and add the yolk to the cream cheese mixture.
Stir to combine, then set aside.
In a small bowl, whisk together the flour, cocoa, baking powder, and
salt; set aside.
In a medium saucepan, heat the oil and chocolate over medium heat,
whisking until the chocolate is melted. Whisk in the sugar and stir
until melted. Add the buttermilk, applesauce, and vanilla. Remove
from the heat. Add the remaining whole egg and the reserved egg
white, whisking constantly until incorporated to prevent the eggs
from curdling. Add the reserved flour mixture, mixing until just
combined. Transfer brownie batter to the prepared pan.
Using a tablespoon, drop 9 dollops of the cream cheese mixture on top
of the brownie batter. Draw the tip of a sharp knife or skewer through
the two batters in a criss-cross fashion to create a swirled effect.
Bake the brownies until the top is just firm to the touch, rotating
halfway through baking, about 40 minutes. Let cool completely in the
pan on a wire rack.
Coat a serrated knife with nonstick cooking spray and cut into
16 squares. Store in an airtight container in the refrigerator up to
3 days.
LI
GHTENUP,
Y
ALL