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Southern food is a huge passion of ours at Southern Weddings–we love learning about it, cooking it, eating it, and even designing photo shoots inspired by it (remember the biscuit shoots in V4 and V6 and the pie shoot in V5?). The thing we love most about it, though? The community it creates–around a dining room table, or any time Southerners anywhere in the world bond over a shared love for shrimp and grits or hummingbird cake. Most recently, our love for Southern food led us to Elena, who started her blog, Biscuits and Such, when she was hunting for her grandmother’s country-style steak recipe, and couldn’t find an online source for Southern food that resonated with her. Hundreds of recipes and three cookbooks later, we’re thrilled that she has filled that void herself, and gave us a peek into the kitchen she shares with her husband, Dan. Just like any good Southern kitchen, Elena’s blog makes me want to sit a spell and stay awhile…especially if I can get a taste of one of those fried chicken biscuits!

By day: Dan is a web developer for a company based in San Francisco, and he works from our home in Wilmington. I teach Montessori preschool, which means that I spend my days with the most insightful, hilarious, crazy people you can imagine. In 2008, I started a Southern food blog, Biscuits and Such, which has taken me on an amazing journey that has included three cookbooks and some of the most incredible experiences and opportunities.

How they met: We met at the Maryland Institute College of Art. We were in a two-year curatorial studies course together and became great friends. After a few years, we took the leap and started dating, and we haven’t looked back since.

Their wedding: We were married in Beaufort, North Carolina in late September 2009. It rained like crazy, I wore a seersucker dress, and it was totally perfect. We were young and fresh out of art school, so we did everything ourselves, from letterpressing the invitations to DJ-ing the reception on our laptop. The biggest compliment we received was that it felt like us. It was a great day.

The meal planning: Meal planning is collaborative. We try to follow the seasons with our meals, which means that we have different go-to recipes during different times of the year. Each week, we’ll both suggest a few things that we’re hankering for, and we’ll build the menu from there, drawing inspiration from what is available at the farmer’s market and grocery store.

The cooking: I do most of the cooking, though Dan is no slouch in the kitchen. We work together when we host people, and he is an amazing sous chef. Lately, he’s also been experimenting with charcuterie, which is something I completely support!

Their favorite meal-related memory: We’ve eaten a lot of great meals together! Usually, we eat pretty simply when it’s just the two of us and pull out all the stops for guests. Recently, we decided to treat ourselves and made a really extravagant dinner in: sous vide steak, buttery smashed potatoes, wilted arugula, and creme brûlée. It was so nice to refocus our culinary energy on each other–it’s a good reminder of what is important!

Elena and Dan’s ten favorite recipes:

1. Chicken Biscuits: This is one of my favorite foods, and lately, I’ve been making them with jalapeño honey and dill pickle slices. They hit the spot!
2. Fresh Pasta: We made fresh pasta with friends recently and were so blown away by how easy and delicious it was. I don’t think we can go back!
3. Shrimp and Grits: Everyone has their own take on this classic Southern Lowcountry recipe. I like mine with slow-roasted tomatoes, bacon, and just a little bit of brown sugar.
4. Pulled Pork Tacos: My students will tell you in a heartbeat that my favorite food is tacos, and pulled pork tacos are up there on my list of all-time favorite meals.
5. Pimento Cheese Squash Blossoms: I am itching for spring to come for so many reasons, not least of which, I am ready to fry up another big batch of pimento cheese squash blossoms!
6. Ginger Syrup: I cannot get enough ginger lately, and ginger syrup is a great way to add a splash of flavor to sparkling water or a cocktail.
7. Eastern North Carolina Barbecue: One of the things that North Carolina is known for is our tangy, vinegar-based barbecue. I myself am partial to the Eastern NC treatment: apple cider vinegar, red pepper, and salt.
8. Burnt Orange Salty Caramel Sauce: I want to pour this burnt orange caramel sauce all over everything.
9. Cherry Mountain Pie: Every year growing up, my grandma would make me a mountain pie, which is pretty much a dump cobbler, for my birthday. It was one thing that made my birthday special, and every year I still celebrate with a mountain pie on my birthday.
10. Recipes from Not Without Salt: Not Without Salt and her series “Dating My Husband” has been one of my favorites over the past few years. Her book is gorgeous, and I’m excited to keep cooking from it!

Thank you so much for sharing, Elena! Follow along with her and Dan on Biscuits and Such, Facebook, Twitter, and Instagram, and check out her cookbooks here!

lisa Written with love by Lisa
4 Comments
  1. avatar amy reply

    Nothing better than cooking with each other, lots of fun Loved your photos and your smiles

  2. avatar biscuits and such | Lovely Internet 3.13.15 reply

    […] Dan and I are on the Southern Weddings blog today! I married a pretty cool […]

  3. avatar pam (Sidewalk Shoes) reply

    Thanks for liking my ginger syrup!

  4. avatar Lauren reply

    Love the chicken biscuits. Thanks for sharing a little bit about yourselves!

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We’ve taken a bit of hiatus from our Southern Delicacy features, but in honor of Derby Week, we think the mint julep is a great one to jump back in with!

Photo by The Studio B from Anne + Eric’s wedding

There is just something about those shiny silver mint julep glasses–we love them filled with fresh mint or flowing with flowers. There is no question that that these glasses are the epitome of classic and Southern! How to make a true mint julep remains a hotly debated topic in the world of bar tending and mixology, but the classic version of a mint julep is served in silver julep cups, filled to the brim with a refreshing concoction of the finest bourbon, simple syrup, fresh mint, and crushed ice. These classic silver cups should be chilled before being served.

Fun fact: if you want to fit in at the Derby, be sure to hold the glass properly! Only by the bottom and rim of the glass, so one’s hand does not transfer heat to the drink. I imagine Rhett Butler made a mean mint julep, AND knew how to hold the glass!

On left: photo by Elaine Palladino from Baylor + Daniel’s wedding; on right: photo by Ashley Seawell from Sarah + Gabe’s wedding

I was unable to track down the exact origin of the julep, but it is said that the mint julep originated in the Southern United States around the eighteenth century, and can be traced back to a British novel from 1803, in which a traveler wrote about drinking a mint julep at a northern Virginia plantation. It was described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” It has also been said that farmers in the South drank mint juleps in the morning, using the mint to jumpstart their days! Yikes, I bet that’d put a pep in your step!

Photos by Katie Stoops from Love in the Commonwealth

The term “julep” is generally defined as a “sweet drink, particularly one used as a vehicle for medicine.” The word itself is derived from the Persian word Golâb, meaning “rose water.”

While earlier recipes included many other spirits, such as rum or gin, bourbon-based juleps have decisively eclipsed all others. As a champagne celebration kind of gal myself, I love the twist of a champagne julep! And if you didn’t think the MJ could get any more Southern, there’s the mint julep sweet tea recipe!

On left: photo by Justin DeMutiis from Jessica + Derek’s wedding; on right: photo by Laura Gordon from Ellie + Breck’s wedding

Nowadays, the mint julep is synonymous with the Kentucky Derby, and rightly so! The mint julep first became the signature drink of the Kentucky Derby in 1938 when they were served them in collectable glasses and sold them for 75 cents apiece. Since then, almost 120,000 mint juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack. This feat requires more than 10,000 bottles of Early Times Mint Julep Ready-to-Serve Cocktail, 1,000 pounds of freshly harvested mint, and 60,000 pounds of ice! Woah!

Now if only I could don some Lilly and my Jacks, and have a silver glass in my hand, I’d be sure to enjoy the Derby! Cheers, y’all!

P.S. Check out our past Delicacies for some yummy treats to accompany your drink!

marissa Written with love by Marissa
5 Comments
  1. avatar Kathryn reply

    I am growing mint for the first time this year, and it’s grown like crazy this week! I will have to use it for derby drinks. Thank you for this history.

  2. avatar Veronica reply

    Hey Marisaa,
    Great post.Thanks for sharing.Mint is really beneficial in summers.I love its smell :)

  3. avatar Lisa Hays reply

    Where can I purchase the silver cups? Do they have to be of sterling? And while I’m asking – does anyone know where to get copper cups that Moscow Mules are served in?

    • avatar Marissa reply

      Hi Lisa! We love these monogrammed ones from Three Hip Chicks! http://www.threehipchicks.com/products/monogrammed-silver-mint-julep-cup And these Moscow Mule ones from Sur La Tables: http://www.surlatable.com/product/PRO-1398882/Moscow+Mule+Copper+Mug

  4. avatar Matt reply

    Nice summary Marissa…the photography make me thirsty :)

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The bites and beverages have been tasted and the votes have been cast. Y’all, I can barely believe that we have reached the end of the 2014 Southern Weddings Mason-Dixon Madness Tourney. Drumroll please…

Congratulations to our friends at Cheerwine!! We are bubbling over with joy at the chance to crown you the 2014 Mason-Dixon Madness Champion!

Here’s the final look at our bracket:

Can you believe that no one in the Southern Weddings office predicted Cheerwine as their final champion? Hard to believe since Cheerwine is a staple for our office parties and celebrations. Heavens, Emily even transported cases of the bubbly cherry beverage to Connecticut for her reception, and we know she isn’t the only bride who has served ice cold Cheerwine to her guests!

Wanna know a secret? Cheerwine also sells Cheerwine-flavored ice cream and sherbet, and there are piles of recipes (yup, BBQ included) that have cleverly incorporated Cheerwine into the list of ingredients. If you love Cheerwine, there are heaps of ways to incorporate the cherry beverage into your big day!

From top: Millie Holloman, Tanja Lippert (from Emily’s wedding!), Millie Holloman, McDorman Photography, McDorman Photography

I am a firm believe that good manners go a long way, and Cheerwine has been the definition of a gracious Southern contestant. They acknowledged that BBQ is their best friend, but noted there could only be one champ. I imagine there will be bottles of Cheerwine cracked open across the South this afternoon to celebrate! Congratulations, Cheerwine!

kristin Written with love by Kristin
1 Comment
  1. avatar Lisa L. reply

    I’m a proud Cheerwine bride as well!!! YAY!

    This was such a great feature to the blog! I LOVED checking every week to see what was winning!

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