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Category: Southern Food

When it comes to our Southern Delicacy features, I must say that I have tried almost all of them! Today’s, however, I sadly have never had the pleasure of tasting. If a muffuletta tastes as good as it looks, though, I’m in for a treat whenever it is that I can sink my teeth into one!

Look at all that melted cheese – YUM!

Muffuletta photos from Robyn Lee via Serious Eats and Celebration Generation (including a recipe!)

The muffuletta is both a type of round Sicilian sesame bread and a popular submarine-style sandwich that was created in New Orleans (using muffuletta bread, of course!). A traditional style muffuletta consists of a muffuletta loaf split horizontally and layered with marinated olive salad (homemade is best!), capicola, mortadella, salami, pepperoni, ham, Swiss cheese and provolone. WHEW!

The original muffuletta was born at the Central Grocery in the French Quarter of New Orleans. Sicilian farmers selling their produce at the nearby farmers’ market would come in for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf. Tradition had the farmers eating everything separately while sitting on crates and balancing their meals on their knees — not the easiest set-up. Seeing their daily struggle, Central Grocery’s owner suggested cutting the bread and putting everything on it like a sandwich. The farmers found that the thicker Italian bread proved too hard to bite, so the softer round muffuletta loaf won out. Soon the farmers came to merely ask for a “muffuletta” for their lunch, and a NOLA classic had arrived!

Mini muffulettas from Southern Living; mini muffuletta crostinis from Thrifty Foods; muffuletta bites from Rhubarb and Honey; and muffuletta squares from Three Many Cooks

They may not be identical to the original, but we think these mini variations are just the cutest, and perfect for a wedding cocktail hour! Have y’all ever had a muffuleta? I’m dying to try one!

What’s your favorite Southern Delicacy? I’d have to go with beignets!

marissa Written with love by Marissa
2 Comments
  1. avatar Kimberly reply

    Thanks for including my muffaletta bites in your round-up! I adore the muffaletta sandwich … and I think I may be making those muffaletta squares soon!

  2. avatar Mardi Gras Wedding Inspiration from The Graceful Host and Old South Studios – Southern Weddings Magazine reply

    […] New Orleans delicacies like mini muffulettas were […]

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It goes without saying that good ole Southern food makes our hearts and stomachs happy. We love these ten sweets that our 2012 couples served to end the meal right.

Sweet buttercream frosting with blush blooms and a wooden topper: cake by Frosted Art, photo by Landon Jacob from Casey + Wojtek’s wedding.

Krispy Kreme donuts: photo by The Schultzes from Izzy + Lane’s wedding.

A gorgeous sugar flower creation by Bake Me a Cake: photo by Vitalic Photo from Gabrielle + Paul’s wedding.

A magnolia wedding cake in white by Ashley Bakery: photo by Jared Lister from Kinsey + Coley’s wedding.

A white rosette wedding cake draped in tulle. Cake by Favorite Cakes, photo by Megan W from Dianna + Garjae’s wedding.

We’re calling these two navy + pink with stripes wedding cakes a tie. On the left, cake by Frosted Art, photo by Brett Heidebrecht from Lauren + Justin’s wedding, and on the right, cake by Ridgewells Catering, photo by Timmester Photography from Lisa + Nick’s wedding.

A tower of mini pecan pies: photo by Caroline Joy from Audrey + Jordan’s wedding.

On the left, a gorgeous lace cake by Jim Smeal (photo by Tim Will from Elizabeth + Alex’s wedding), and on the right, a wedding cheesecake (with school spirit!) by Highland Bakery (photo by The Reason from Malloree + Jordan’s wedding).

A magnolia cake in peach by Couture Cakes: photo by Justin DeMutiis from Blair + Brian’s wedding.

Landon Jacob, Caroline Joy and Justin DeMutiis are members of our fab Blue Ribbon Vendor Directory!

nicoleyang Written with love by Nicole
3 Comments
  1. avatar Sharon @ Red Poppy | Pink Peony reply

    The rosette cake draped in tulle is so pretty and so bridal!

  2. avatar Dee Shore reply

    Is it weird that I want to lick my monitor? Delicious post, in more ways than one lol In love with the mini Pecan Pie strand.

  3. avatar Favorite Cakes @ Taylor'd Events reply

    […] 100 Layer Cake 2. Southern Weddings 3. SMP 4. Sugarplum Cake Shop 5. Amazing Wedding […]

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Happy New Year, y’all! I hope you’re ready for 2013, and welcomed it with open arms (and some black-eyed peas!).

If you’re looking for a fun and festive meal for your home today, we’ve got one for you! Hoppin’ John is a traditional Southern delicacy consisting of black-eyed peas and rice, with chopped onion and sliced bacon, and seasoned with a bit of salt.

Eating Hoppin’ John on New Year’s Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and fun fact: a coin is sometimes added to the pot or left under the dinner bowls when serving! Want added luck? Serve the beans as leftovers tomorrow as “Skippin’ Jenny” to further demonstrate your frugality and bring an even better chance of prosperity in the New Year!

Photo and recipe from The Pioneer Woman

Wondering where this tradition comes from? During the late Middle Ages, it was traditional in parts of France and Spain to eat beans on New Year’s Day for good luck. When settlers arrived in the United States, this European custom combined with an African food staple to create what we think of now as a uniquely Southern tradition!

What’s your New Year’s tradition? Will you be eating any black-eyed peas or Hoppin’ John?

marissa Written with love by Marissa
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