Fruit and Corn – Savor the South Cookbooks

Savor the South® is a collection of little cookbooks that celebrate the food and tradition of the American South. They are written by well-known cooks and food lovers – full of personality with fifty recipes each. I only have three of these amazing books – but I want them all. Today, we are featuring two of the latest.

First up we have, Fruit: A Savor the South® Cookbook by Nancie McDermott which features recipes for blackberries, cantaloupe, damson plums, figs, mayhaws, muscadine and scuppernong grapes, pawpaws, peaches, persimmons, quince, strawberries, and watermelon. Nancie also shares tips on how to sterilize jars, storing jams, making the perfect pie crust, how to prepare pawpaws for eating, cooking and storing and how to peel and prepare other fruits. 

Nancie, not only is an incredible friend, but a knowledgeable food expert in both Southern and Asian cuisine. Many of her books sit proudly on my shelves and her recipes always work. The publisher is sharing a recipe with our members today for Fresh peach chutney (I need to grab some peaches and make this soon) as well as providing three copies of this book (and Corn) in our giveaway – scroll to the bottom of this post to enter.


Fresh peach chutney

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I love the sunny color and piquant flavors of this British-style chutney. It pairs wonderfully with roast chicken, spicy shrimp curry, rice pilaf, or anything sizzling-hot off the grill.

Makes 3 cups

  • 3 cups coarsely chopped ripe peaches
  • 1 cup coarsely chopped apple
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper, any color
  • 1/2 cup raisins
  • 1/4 cup chopped candied ginger (optional)
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar or white vinegar
  • 1 1/2 teaspoons mustard seeds
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt

In a 3-quart saucepan or Dutch oven, combine the peaches, apples, onions, and bell peppers. Stir with a large spoon to mix them well. Add the raisins, candied ginger, if using, sugar, vinegar, mustard seeds, red pepper flakes, and salt and stir well. Bring to a lively boil over medium-high heat. Stir to coat all the ingredients evenly.

Adjust the heat to maintain a gentle but active simmer. Cook, stirring now and then, until the chutney has thickened a little, formed a pleasing syrup, and developed its flavor, 30-40 minutes. Remove from the heat and let cool to room temperature. Serve at room temperature. Cover and store in the refrigerator for up to 2-3 weeks.

From FRUIT: A SAVOR THE SOUTH® COOKBOOK. Copyright © 2017 by the University of North Carolina Press. Used by permission of the publisher.




Next up is Corn: A Savor the South® Cookbook by Tema Flanagan that shares recipes for on- and off- the cob dishes, dried and ground, nixtamalized and popped, mashed and fermented along with plenty of tips and facts – from polenta versus grits, Southern cornbread in black and white, canned versus dried hominy, brown-bag microwave popcorn and pitting cherries (cherries are needed in one recipe). 

Special thanks again to the publisher for sharing this tasty recipe with our members. I want this right now! Be sure to scroll to the bottom of this post to enter our contest to win a set of these great books. 

Molasses caramel corn with candied bacon, peanuts, and sesame

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With candied bacon bits, roasted peanuts, and crunchy sesame seeds, this sweet-and-salty molasses caramel corn may be the most addictive thing that’s ever come out of my kitchen. The recipe makes a large quantity, but trust me when I say that you won’t have any problems “getting rid” of it. Moreover, it makes for a great holiday gift when packaged in little baggies and tied with a bit of twine.

Makes 5 1/2 quarts

For the candied bacon

  • 1/4 cup light brown sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2/3 pound thick-cut bacon (about 7 strips, uncooked)

For the caramel corn

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups light brown sugar
  • 2/3 cup molasses
  • 1 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 2/3 cup roasted peanuts
  • 1/3 cup sesame seeds
  • 5 quarts freshly popped Buttery Stovetop Popcorn (butter and salt omitted)

To make the candied bacon, preheat the oven to 350º. Line a baking sheet with two layers of aluminum foil, wrapping the foil around the edges of the pan. Fit a metal cooling rack over the baking sheet and set aside.

In a large bowl, whisk together the brown sugar, maple syrup, salt, black pepper, and cayenne pepper. Put the uncooked bacon strips in the brown sugar mixture and toss to coat the strips evenly. Place the strips in a single layer on the metal rack and bake until the bacon is a deep reddish-brown and crispy looking, about 30 minutes. Remove the bacon from the oven and let it cool for 5 minutes before transferring to a sheet of parchment paper to fully cool.

To make the caramel corn, preheat the oven to 250°. Line two baking sheets with parchment paper.

Melt the butter in a small saucepan over medium heat. Add the brown sugar, molasses, salt, and vanilla and stir to mix. Bring the mixture to a boil and cook, stirring constantly, until the sugar melts, 3-5 minutes.

Remove the butter mixture from the heat and immediately stir in the baking soda (be careful, as the mixture may bubble up or foam when you add the soda). Stir in the candied bacon, roasted peanuts, and sesame seeds and stir to evenly mix.

Place the popcorn in a large mixing bowl. Pour the caramel mixture over the popcorn and stir and toss to coat the popcorn and evenly distribute the bacon, peanuts, and sesame seeds. Spread the caramel corn mixture evenly over the two prepared baking sheets.

Bake for 1 hour, stirring every 20 minutes to prevent burning and to coat evenly. Remove the caramel corn from the oven and let it cool completely before breaking up any large chunks and storing in an airtight container.

From CORN: A SAVOR THE SOUTH® COOKBOOK. Copyright © 2017 by the University of North Carolina Press. Used by permission of the publisher.


The publisher is offering three sets of these titles to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which book are you most excited about?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 18th, 2017. 


Post a comment


  • annmartina  on  September 14, 2017

    A lot of the fruits are hard to find in Minnesota so I'm excited about the corn book.

  • kateivan  on  September 14, 2017

    I'm most excited about FRUIT (since corn presents more of a challenge for a diabetic family member).

  • tararr  on  September 14, 2017

    Both look interesting and yummy, but I am leaning towards Corn…

  • davisesq212  on  September 14, 2017

    I like them both but I think I would use the corn book more.

  • mvisentin  on  September 14, 2017

    I would be most excited to read the FRUIT: Savor the South

  • koland  on  September 14, 2017


  • keizerfire  on  September 14, 2017

    The corn, I love to find new ways to fix it.

  • lgroom  on  September 14, 2017

    Corn is my favorite thing on the planet.

  • skipeterson  on  September 14, 2017


  • lpatterson412  on  September 14, 2017

    Both look like such excellent books and this is a hard choice, I am going to go with fruit though!

  • rchesser  on  September 14, 2017

    Fruit excites me most.

  • ljkish  on  September 14, 2017

    The fruit book excites me more.

  • milgwimper  on  September 14, 2017

    I would like both books, corn or fruit, although if I had to choose one I would choose fruit.

  • ladybrooke  on  September 14, 2017

    The fruit book excites me the most, though we probably have more corn to make recipes from it.

  • sallansd  on  September 14, 2017

    probably the Fruit book – that peach chutney looks yummy – tho I do love corn!

  • cookshelf58  on  September 14, 2017

    The Corn Book had me at "Molasses caramel corn with candied bacon, peanuts, and sesame" LOL!!!

  • kmn4  on  September 15, 2017

    Corn – we have great sweet corn here in Ohio!

  • ravensfan  on  September 15, 2017


  • Siegal  on  September 15, 2017

    I'm more tempted by the corn

  • RSW  on  September 16, 2017


  • matag  on  September 16, 2017


  • sarahawker  on  September 16, 2017


  • WUVIE  on  September 16, 2017

    While the corn looks like a good one, I'm leaning toward the Fruit book, as we have been anxiously awaiting our first harvest of persimmon fruit from trees we planted over the past few years.

  • NikoOkamoto  on  September 16, 2017

    I'm excited about FRUIT! Always!!

  • mpdeb98  on  September 16, 2017


  • ebs  on  September 16, 2017

    Corn – looks like a lot of great recipes

  • t.t  on  September 17, 2017


  • Rooks  on  September 17, 2017

    Both, but Corn will get more use, so Corn.

  • AnneOther  on  September 17, 2017

    I'd be most excited about Fruit. No, Corn. No, wait, Fruit. Argh! Okay, Fruit. With Corn coming in a very close second.

  • motherofpearl81  on  September 18, 2017


  • Karla123  on  September 19, 2017

    The fruit-based recipes sound delicious.

  • fiarose  on  September 21, 2017

    oh gosh, i love corn, love love love. corn!

  • LaurenE  on  September 23, 2017

    Fruit for sure

  • Jostlori  on  September 23, 2017

    I'm most excited about the FRUIT book – wow, looking at the fruits included was eye-opening. I was just in Georgia and got some Muscadine preserves – don't even know what they are, but would love to learn!!!

  • mjes  on  September 25, 2017

    Corn as it complements the Okra I already own and because fruit is a broad subject for such a small book.

  • southerncooker  on  September 26, 2017

    Fruit as I love Nancie but corn sounds good too.

  • Scotsman61  on  September 27, 2017

    Fruit or Corn it's hard to decide.

    FRUIT Please!

  • Lafauvette  on  September 28, 2017


  • Maefleur  on  September 28, 2017

    Corn as a single subject.. corn for sure!

  • Shanthz  on  September 28, 2017


  • JaneRose  on  September 29, 2017

    Peaches are a way of life in South Carolina, but CORN is a food group by itself. CORN is what interests me the most; such a versatile veggie.

  • fbrunetti  on  September 30, 2017


  • kbiggs  on  September 30, 2017

    Fruit. I'm crazy about all kinds.

  • sequoia55  on  October 1, 2017


  • henare  on  October 1, 2017

    Corn attracted me… But so many in the set are intriguing.

  • RickPearson54  on  October 1, 2017


  • alemily  on  October 2, 2017


  • lhudson  on  October 5, 2017


  • Dmartin997  on  October 5, 2017


  • infotrop  on  October 7, 2017

    Corn gets my vote.

  • PennyG  on  October 8, 2017

    I just returned from a vacation in Santa Fe so all things "corn" excite me now!

  • juliecooks  on  October 8, 2017

    While I would love to have both Fruit and Corn because I love all the Savor the South Cookbooks, I am currently most excited about Fruit because A) I would like to use a wider variety of fruit in my cooking and B) it is written by Nancie McDermott whose cookbooks I enjoy.

  • bstewart  on  October 10, 2017

    As a midwesterner, I'm most excited about Corn — its much more versatile than people think!

  • klrclark  on  October 12, 2017

    Corn. I grew up selling it on the roadside as a kid.

  • KarenDel  on  October 12, 2017

    I think I'm most excited about Fruit

  • Katiefayhutson  on  October 15, 2017

    I love corn, but the fruit one is the one I would use more.

  • JenJoLa  on  October 15, 2017

    They are both intriguing, but I think I'd use the Fruit title more.

  • orchidlady01  on  October 15, 2017

    I'd love to learn more about making and using corn, so would pick the Corn book.

  • laffersk  on  October 17, 2017

    Corn- cause I'm from Iowa and they sell it on every corner in the late summer.

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