SUNDAY SUPPERS: Simple, Delicious Menus for Family Gatherings
November 7, 2017
November 7, 2017
Cynthia Graubart is a James Beard Award winning cookbook author and contributor to Southern Living magazine. She travels the South inspiring cooks through her appearances on radio and television, and her popular cooking classes. Cynthia is passionate about food—from researching its origins, writing recipes, teaching technique, to bringing families together at the table. She resides in Atlanta, Georgia with her husband, Cliff.
Lazy Sundays often drift into relaxed Sunday suppers, a cherished meal that is lovingly prepared and shared. Unless occasion demands it, the meal doesn’t have a dress code: It can be richly dolled up with Braised Short Ribs
and Hot Bacon Potato Salad with Green Beans, trimmed down with bright Lemon-Grilled Salmon and Roasted Carrots with Avocado and Feta Vinaigrette, or simplified into a sandwich sort of affair. Author and Southern Living contributor Cynthia Graubart sets out to revitalize the iconic Southern Sunday meal, using inspiration from Sunday suppers of the past and present. Whether the plan is a small family gathering, a feast for a crowd, a summer afternoon cookout, or a hearty breakfast-for-supper repast, readers will find 52 inspired menus with classic Southern flair for a year of Sunday suppers. Get cooking tricks and tips and around-the-table inspiration for everything from decorating to dining etiquette. After all, easy gatherings with family and friends are what Sunday suppers are about.
Serves 10 Hands-on 10 minutes Total 8 hours, 10 minutes
Emerging succulent and tender, this pulled pork cooks in the slow cooker with just five ingredients. Even if you aren’t serving a crowd, let this be your go-to recipe for preparing a big batch of pulled pork for use in sandwiches, wraps, nachos, and more.
Place onions in a lightly greased 6-quart slow cooker. Rub roast with seasoning blend and salt; place roast on onions. Pour broth over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon, and serve with pork.
Makes 2 chickens Hands-on 20 minutes Total 2 hours
Resist the temptation to carve the chicken right away. Resting the chicken on the cutting board for at least 10 minutes after roasting allows the juices to redistribute into the meat, making it moist and tender.
Preheat oven to 375°F. Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
Sprinkle 1⁄2 teaspoon salt mixture inside cavity of each chicken. Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 11⁄2 teaspoons olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch jelly-roll pan with cooking spray. Place chickens, breast sides up and facing in opposite directions (for even browning), on wire rack.
Bake at 375°F for 1 1⁄2 hours or until a meat thermometer inserted in thigh registers 180°F. Cover and let stand 10 minutes before slicing.
Remove meat from the bones of the second chicken and allow to cool. Store 2 days in airtight containers in the refrigerator or up to 2 months in the freezer.
These recipes may be reproduced with the following credit:
Recipes from SUNDAY SUPPERS: Simple, Delicious Menus for Family Gatherings by Cynthia Graubart. (Oxmoor House; November 7, 2017; $27.99/Hardcover, ISBN: 978-0848755133).
Contact: Lacie Pinyan