North Mount Pleasant Magazine 2020-2021

NMP www.NorthMountPleasant.com | www.ParkWestNeighborhoods.com | www.BrickyardHomes.com north mount pleasant Preservation organizations can also sometimes gain admission for tours. Usually the most popular dishes are the retro classics that originated in a church or Junior League cookbook. A platter of deviled eggs will always disappear first, fried chicken (even from Publix!) also goes fast, and a healthful quinoa veggie salad is welcome. But that is all dignified preamble. The whole congregation swoons when they get to the dessert spread. Mount Pleasant resident Martha Jane Hudnall is renowned for her divine chocolate cake; and another popular participant at some of these picnics is Ann Edwards, the charming, 90-something-year-old former First Lady of South Carolina. She often brings a coconut cake with fluffy white frosting. DEVILED EGGS WITH SMOKED SALMON Stuffed eggs are a Southern staple and at a picnic are usually the first items to go. For a cool Scandinavian twist, add smoked salmon and dill. • 12 large eggs, hard cooked and peeled • 1/2 cup mayonnaise • 1 teaspoons white wine vinegar • 1 teaspoons Dijon mustard • 1 teaspoon grated lemon zest • 2 teaspoons lemon juice • Salt and black pepper to taste • ¾ cup sliced smoked salmon pieces • Fresh dill Slice eggs in half lengthwise, and carefully remove the yolks, keeping egg whites intact. In a bowl mash the egg yolks with a fork. Mix the yolks, mayonnaise, vinegar and mustard. Stir in lemon zest and juice. Mix in half of the salmon pieces. Add salt and pepper to taste. Mound the filling into the egg whites and garnish with tabs of smoked salmon and dill sprigs. Chill. CORONATION CHICKEN SALAD Created for Queen Elizabeth’s coronation in 1953, our variation on this flavorful Anglo-Indian salad is always a hit with its subtle curry and sweet-sour accents. The flavor improves if prepared a day ahead. • 3 cups cooked chicken, cut into 1” to 1 ” cubes (about 1 rotisserie chicken) • 1 small apple, cored and chopped • ¾ cup mayonnaise • 3 tablespoons finely chopped shallots • 3 tablespoons Major Grey chutney, large pieces diced • 1 tablespoon curry powder • 1 tablespoon lemon juice • 1 tablespoon Worcestershire sauce • Salt and pepper to taste • ¾ cup roasted cashews Place the chicken and apple cubes in a large bowl. In a small bowl toss together the remaining ingredients except the cashews. Mix all the ingredients and refrigerate. Serve on a bed of leafy lettuce. MARTHA JANE’S DIVINE CHOCOLATE CAKE This moist cake from Mount Pleasant resident Martha Jane Hudnall is always a hit at picnics, such as ones following the semiannual Sunday services at Pompion Hill and elsewhere. It’s suitably based on “devil’s food” cake. • 1 box Duncan Hines Devil’s Food Cake mix • 3 ounces (1/4 cup) cake flour • 1 box Jell-o instant chocolate pudding mix • cup brewed coffee, cold • cup vegetable oil • cup bourbon or rum • 4 eggs • 1 cup sour cream • 6 ounces ( bag) semisweet chocolate chips • Powdered sugar Heat oven to 350 F. Grease and flour a bundt cake pan. In the bowl of an electric mixer, combine all ingredients except the chocolate chips. Mix until smooth and well blended. Stir in the chocolate chips. Pour into the prepared Bundt pan. Bake at 350 for 55-60 minutes or until a straw inserted into the cake comes out clean. When cool, turn out onto a platter and dust with powdered sugar. Serve as is at a picnic or, if at home, with whipped cream or vanilla ice cream (or peppermint). Ann Edwards often brings a coconut cake to post-service picnics.