Mary Alice Monroe is the New York Times bestselling author of more than a dozen novels, including The Summer Girls, The Summer Wind, The Summer’s End, Last Light Over Carolina, Time Is a River, Sweetgrass, Skyward, The Beach House, Beach House Memories, Swimming Lessons, The Four Seasons, and The Book Club. Her books have received numerous awards, including the 2008 South Carolina Center for the Book Award for Writing, the 2014 South Carolina Award for Literary Excellence, the 2015 SW Florida Author of Distinction Award, the RT Lifetime Achievement Award, and the International Book Award for Green Fiction. An active conservationist, she lives in the lowcountry of South Carolina. Visit her at MaryAliceMonroe.com and at Facebook.com/MaryAliceMonroe.
A Lowcountry Wedding by Mary Alice Monroe, (published by our sister company, Simon & Schuster), pulls us into the landscape of coastal South Carolina to experience the allure of a seaside wedding.
Welcome to Charleston, South Carolina–a top wedding destination–where cuisine, culture, and traditions, along with some good libations, combine to make a perfect atmosphere for a wedding. In A Lowcountry Wedding, Monroe highlights memorable recipes to celebrate love with southern flair. These dishes have graced her own table and are recipes originally printed in Rise and Shine!: A Southern Son’s Treasury of Food, Family and Friends by Georgia native Johnathon Barrett. The cocktails were created in Monroe’s own kitchen featuring Charleston’s beloved Firefly Spirits, famous for its sweet tea vodka. The novel’s signature cocktail is perfect for a wedding toast, and guests will rave about the gentleman’s drink. These recipes give you a taste of the classic flavors enjoyed by many in Charleston, the heart of the Lowcountry. Cheers!
A Lowcountry Wedding
- 1 ounces Firefly Peach Moonshine
- 3 ounces sparkling wine or prosecco
- 1 orange wedge
- 3 ounces Firefly Sweet Tea Vodka
- 2 to 3 ounces Cannonborough Ginger Beer (or ginger beer soda of your choice)
- ¼ slice of lemon, squeezed
- Add ingredients to shaker to blend.
- Pour over ice and enjoy
Serves 16 to 20
- 1 Cup plus 1 tablespoon unsalted butter, at room temperature
- Divided 2 cups all-purpose flour ¾ cup confectioners’ sugar
- Pinch of salt
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish with 1 tablespoon of butter.
- Mix the 1 cup of butter, the flour, sugar, and salt in a bowl; stir well until thoroughly combined.
- Place dough in the baking dish and pat down the mixture into the bottom of the dish with your hands until evenly distributed.
- Bake for 15 to 20 minutes, or until the crust is golden.
- Remove from oven and allow to cool.
- 4 large eggs
- 2 cups granulated sugar
- ¹⁄³ cup freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 3 tablespoons superfine or confectioners’ sugar, for decoration
- Beat the eggs and sugar until smooth.
- Add the juice, zest, baking powder, salt, and flour; stir until well incorporated.
- Pour the filling over the crust.
- Bake for 25 to 30 minutes, or until the filling is set.
- Allow to cool to room temperature.
- Sprinkle with sugar and cut into bars. Can be stored for several days in an airtight container.
- 3 quarts water
- ¼ cup Old Bay Seasoning
- 3 pounds large shrimp, peeled and deveined, tails removed
- 3 stalks celery, sliced into 2-inch julienne strips
- 1 medium Vidalia or red onion, very thinly sliced into rings
- 1 (4-ounce) jar sliced pimiento, drained
- 6 to 8 fresh bay leaves
- 3 tablespoons capers
- ¼ cup packed minced fresh dill weed
- 1½ cups good quality vegetable oil
- ¾ cup apple cider vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 to 4 large sprigs fresh parsley, for garnish
- Bring the water and the Old Bay Seasoning to a boil in a large pot.
- Add shrimp, stir, cover, remove from heat, and set aside for 5 minutes.
- The shrimp are done when the tail section curves up and almost touches the head area.
- Drain thoroughly in a colander; do not rinse.
- Place the shrimp into a large airtight container along with the celery, onion, pimiento, bay leaves, capers, and dill.
- Toss to mix. In a bowl, whisk together the oil and remaining ingredients except the parsley.
- Pour over the shrimp mixture and toss to coat.
- Cover the container and refrigerate 8 hours or overnight.
- Stir once or twice during the chilling process.
- Before serving, drain the shrimp in a colander.
- Place in a decorative crystal or cut glass bowl and garnish with sprigs of parsley.