The ETV vault brings you this Lowcountry treasure where we find Zoe and Alex Sanders in their kitchen sharing some of their favorite recipes from Zoe’s cookbook, Entertaining at the College of Charleston, as well as sharing some of the beloved traditions of the College of Charleston.
Author Pat Conroy stated in his introduction to Zoe’s cookbook, "Whenever I have been in the presence of Zoe and Alex Sanders in my lifetime, the food has always been fabulous, the company nonpareil, the drink free-flowing and plentiful, and the conversation thrilling, heady and life-changing." He goes on to say "...Both of them are two of the finest cooks I have ever met in my life, and I have eaten like a deposed Italian king when I've found myself a lucky guest in their house."
All recipes appearing in these segments have been verified by instructions within the cookbook. Read the entire recipe several hours before cooking in order to set out the necessary room temperature ingredients. Some parts of recipes used need to be created a day ahead of time or have resting time before serving. Most of the recipes are intended for 6 to 8 people, but for those who enjoy cooking for the multitudes, some recipes are adapted to serve from 30-300."
Recipes
- Charleston Quail - Zoe's mother's recipe.
- College Biscuits -Zoe learned this recipe when she was working at Trinity Cathedral.
- Oyster Pie - Alex’s mother called this dish scalloped oysters and this dish was commonly served at Thanksgiving .
- Swedish Cream with Raspberry Sauce - Two versions of this recipe are offered. Regular and Low Fat.
- Cheese Wafers with Benne Seeds - Alex noted that putting a pecan on the wafer was considered a Columbia tradition.
- Avocado and Grapefruit Salad - The salad dressing used in this salad works on many different types of salad as well.
- Green Beans with Benne Seeds - Small, smooth, thin green beans seem to be the most flavorful.
