Eleanor Sexton displays her luscious Apple Cake, made from a family recipe.
The panorama of Southern desserts includes all sorts of pastries, pies, cakes, custards, puddings, cookies and candies. They are made to satisfy the sweet tooth, but also – depending on the occasion – to comfort, cheer, celebrate and impress.
Southern cooking in general is influenced not only by the food grown in each region, but by the immigrants who settled the South in the colonial period and through the 18th century. The prominence of British dishes gave way to food with a French flavor and flair when prominent colonial Virginians imported French chefs to cook for them. The French further influenced Southern cuisine when they settled Louisiana.
Read the entire article in the December 2010 issue
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