This fan seems as if it is from a by-gone era. Its grace and style seems long gone from the world we live in today.
This delicate piece of South Carolina history is uniquely feminine. Some …
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This fan seems as if it is from a by-gone era. Its grace and style seems long gone from the world we live in today.
This delicate piece of South Carolina history is uniquely feminine. Some of us may remember a great aunt or grandmother who had a similar fan to use in church or at gatherings with friends. Hot Carolina summers took this fan from antebellum modesty to an essential way to stay a cool while feminine and unnerved by the heat.
I remember many Sunday mornings sitting in church with the island heat bearing down. The ladies would employ their ‘church fans’ in the pews with Bibles and hymn books. These fans were emblazed with Jesus’s profile and easily identifiable if one accidently was taken home. It was a sin and a shame to take a fan from church!
The fan pictured here belonged to my great grandmother who no doubt brought it to Charleston when she came from France.
A close look reveals a decorative arrangement of silver stars. The use of ivory and silk takes us back to the 1850s in America and Europe. I can still hear the slight snap as she used her right hand to open it when the heat of the day increased.
The recipe I share with you is hers and is something she would serve after church in the summer when it was too hot to cook and no one wanted to eat much.
I prefer to serve this when it is cold outside so today seems like a good time to share it. These are great to have on hand when the busy holiday time approaches as they are mostly protein and will fill you up.
Stuffed Eggs
12 large eggs boiled until the centers are soft
8 strips of fried bacon chopped in small pieces
4 green onions chopped in small pieces
3 tbsp small capers
2 tbsp of the caper brine
2 tbsp mayonnaise
24 prepared anchovies (I skip these)
3 tbsp olive oil
2 tbsp of white wine vinegar
Salt and pepper
Shell eggs while still slightly warm.
Slice them in half the with the point of the egg sitting up. Use a knife to slice a small piece from the points so that when they are filled, they will sit up. Be careful not to slice so much that you leave a hole.
This is opposite to how most people slice eggs. I prefer this as you can gather them on a small platter to look more special.
Remove still warm yolks to a large bowl.
With egg yolks add all ingredients other than the anchovies and oil and vinegar. With a fork, mix ingredients into a paste.
Fill each egg half with paste. Drape an anchovy fillet over each egg half, arranging on a platter covered in fresh micro greens.
Drizzle with oil and vinegar. Add salt and pepper if you wish.
These eggs are perfect for all seasons.
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