My family never misses a chance to sit around our dining room table in fellowship. We gather for everything from our annual summer fish fries to Sunday suppers to epic holiday meals. And they all begin with us holding hands to offer prayer. Then we get into the thick of it, fixing our plates and filling the air with old-school memories and laughter.
I want my daughter, Harmony, to learn the significance of these treasures we have inherited.
I vividly remember one holiday when I was in Big Mama’s quaint Mississippi kitchen, standing right at her hip and wearing her apron. I was 7. Helpful sous chef that I was, I meticulously added sugar to Big Mama’s sweet potato pie filling, mimicking her instinctual tasting along the way.
She prepared everything with intuition and love, and I was a true student of the game, making mental notes of recipes to add to my arsenal.
Big Mama passed away last year, and now I have an even greater appreciation for what family recipes mean to me and other Black folks across the country.
The kitchen has always been a gathering place for Black families, and our recipes are like patches on a quilt getting passed from one generation to the next. These recipes provide a true understanding of our heritage, and they are constantly updated with our own twists to reflect today’s tastes.
I like to think of Big Mama’s recipes as a bridge between the generations. I was elated that four of them—my mama, my daughter and I (pictured left) and my big mama—were able to spend time together before she died. Big Mama holding my little girl, singing to her and feeding her will always be some of my most cherished recollections.
I want my daughter, Harmony, to learn the significance of these treasures we have inherited. And I want her to know she can carry these recipes forward with her own signature touches while honoring where they came from. I also hope she inherits the heart my family cooks and bakes with, because that love can never be taught. Here are a few of our faves for you to try.
Brown Sugar Balsamic Lamb Chops
Makes 6 servings.
Prep time: 10 minutes
Cooking time: 30 minute
Add olive oil to pan and heat over medium-high heat. Season lamb chops on each side with salt and pepper. Once the pan is hot, sear chops on each side for up to 2 minutes, then remove from pan and let rest. Turn the heat down to medium-low. Add garlic to the pan and cook for 1 minute, about 5 to 10 minutes the chops from pan and put them, if desired, and serve.
Mama’s 7up Pound Cake
Makes 12 to 16 servings.
Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
CAKE
11⁄2 cups (3 sticks) unsalted
butter, room temperature
3 cups granulated sugar
1 teaspoon salt
5 large eggs, room
temperature
3 cups sifted cake flour
1⁄2 cup 7UP soda, room
temperature
1 tablespoon lemon extract
GLAZE
Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
1 cup confectioners’ sugar
3 tablespoons 7UP soda
1⁄2 teaspoon lemon extract
To make the cake, preheat oven to 315°F. Prepare a 10-cup Bundt pan with the nonstick method of your choice. In the bowl of your stand mixer fitted with the whisk attachment, beat butter for 2 minutes on high speed. Slowly add sugar and salt. Cream together for 7 minutes, until pale yellow and fluffy.
Add eggs 1 at a time, combining well after each and scraping down sides and bottom of bowl as needed. Turn mixer down to its lowest speed and slowly add flour in 2 batches, taking care not to overbeat. Pour in soda and lemon extract.
Scrape down sides and bottom of the bowl and mix batter until just combined. Don’t overmix. Pour batter into pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cake cool in pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover cake with foil or plastic wrap so it remains moist.
To make the glaze, whisk together all the ingredients in a small bowl until mixture is pourable. When cake is cool, spoon glaze over it and allow it to harden. Serve at room temperature.
Add eggs 1 at a time, combining well after each and scraping down sides and bottom of bowl as needed. Turn mixer down to its lowest speed and slowly add flour in 2 batches, taking care not to overbeat. Pour in soda and lemon extract.
Scrape down sides and bottom of the bowl and mix batter until just combined. Don’t overmix. Pour batter into pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Smothered Pork Chops
Makes 4 to 6 servings.
Prep time: 20 minutes
Cooking time: 1 hour
Black pepper to taste
Kosher salt or Seasoned salt to taste
1 medium sized onion diced
3 cups chicken stock
2 tbsp worcestershire sauce
1/2 tsp hot sauce
1 lb pork chops
6 tbsp vegetable oil, separated
2 tsp minced garlic
1/2 cup water
1/4 tsp creole seasoning
Rice for serving
1/2 cup all-purpose flour plus 1 tablespoon, separated
Heat 4 tablespoons of oil in large pan over medium heat. Season pork chops with salt and pepper to taste.
Dredge pork chops lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towel. Set aside.
Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute’ for about 5 minutes until a bit browned and tender. Add minced garlic and saute’ for 1 minute.
Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle on remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and water and whisk together.
Turn heat to high to bring to a boil and season with salt and pepper. Whisk in worcestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened and coats the back of the spoon and pork chops are nice and tender..
Serve over rice and garnish with parsley if you desire.