Last week, I was having a highly-excited conversation with a friend of mine who is headed back to North Carolina (we’re both currently in Arizona). In addition to everything else she had to look forward to from her trip, I just knew hushpuppies had to be on the list after all, we are both obsessed with the Cook-Out version! Y’all, I once drove all the way from Florida to North Carolina, and once I crossed the state line my first stop was Cook-Out, just for hushpuppies!

No surprise then, that today’s Southern Delicacy is one of my very favorite foods of all time. I actually judge the Southern-ness of restaurants on the quality of their hushpuppies (and fried pickles!).

Gourmet hushpuppies photo by Harwell Photography via Southern Weddings and hush puppy pie plate signage photo by Dave Lapham via Southern Weddings

A hushpuppy (or fried cornbread ball, for my Northern friends) is a savory treat made from cornmeal batter that is deep fried or baked in small ball shapes. Frequently served as a side dish, usually at seafood restaurants or barbecues, these yummy little bites supposedly originated in the 1800′s in Native American cooking. (Fun fact: Lots of food we consider traditional Southern fare, like grits, actually originated from Native American tribes!)

With a little more research, I also found that some say hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans) in the 1700′s, created by a group of Ursuline nuns from France. The nuns used cornmeal to create a delicious food they called croquettes de maise. These croquettes spread rapidly through the Southern states and eventually came to be known as hushpuppies!

Shrimp and okra hushpuppies, hoppin’ John hushpuppies, shrimp and okra hushpuppies, and crab cake hushpuppies

Beyond the delicious taste of these little guys, I love the story of their name. According to Southern folklore, the first recorded reference to the word “hush-puppy” dates to 1899. The name “hushpuppies” is attributed to hunters and fishermen, who would fry a basic cornmeal mixture and toss it to their dogs to “hush the puppies” during cook-outs or fish-fries.

Other hush puppy legends attribute the term “hushpuppies” to the Civil War, during which soldiers supposedly tossed fried cornbread to quell the barks of Confederate dogs!

Red velvet hushpuppies from Best Friends for Frosting and apple cider hushpuppies from The Cozy Apron

Aren’t these sweet varieties so fun? They look delicious!

No matter the origin, I just love the stories behind this delicacy! I think they would make a fun cocktail hour ‘pass,’ or I’d love to see a hushpuppy bar with all the different variations. Mmm, I’m thinking a Southern road trip is in order!

Where are your favorite hushpuppies from? I’d love to try a different version, so share your favorite hushpuppy-serving restaurants in the comments below!

Harwell Photography is a delightful member of our Blue Ribbon Vendor Directory!

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!

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!

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: Heavens, y’all! I don¹t even know where to start! 2012 has been a year full of amazing blessings and incredible challenges – and I’m so grateful for them all! I am so thankful for the talented women I am not only blessed to work with everyday, but am able to call my friends. L, E, E, N + K, thank you! For our sweet readers, and talented clients. For my loving family – especially my mama, who is always there for me no matter what. For my handsome husband, BDK: you are the definition of a Southern gentleman, and my dream come true. Lastly, for God’s incredible grace. Without that, I am nothing.

This year, I’ll be spending Thanksgiving with the Kloess side of my family. Since I come from a small family, spending the holidays with this crowd is always a joy! Let’s just say we are one big ol’ Southern family – so big the dinner table has to be made of card tables and random chairs! Traditionally, my FIL deep fries a turkey in the backyard, and we celebrate with all the fixin’s, from homemade pecan pie to sweet potato casserole. I can’t wait! Even though I’ll miss my family and our traditions, I’m so thankful to have such wonderful in-laws to spend the holidays with.

NICOLE: This year, I am overwhelmed by how much there is to be thankful for! I’m so grateful for a loving family that gives me strength and some hilarious stories to tell and for terrific friends and a boyfriend who make me feel at home no matter where I am. I’m grateful for an amazing job that has filled my days with creativity and love and for a degree from the best University on the planet. Lastly, I’m grateful for my mom’s cooking, pug faces and Pantone. I’m heading to Charlotte today to bake pies and celebrate the holiday with my mom’s side of the family. Inevitably, there will be much debate over what to include in our Christmas lists and a lot of planning for my sister’s October 2013 wedding!

ALEXIA: I am thankful for my wonderful family, beautiful friends and unforgettable experiences at Southern Weddings this semester. I am also grateful for sweet tea, starry nights, cowboy boots and red velvet cupcakes. I am spending Thanksgiving at my grandparents’ house surrounded by family, laughter and of course a little pumpkin pie :)

EMILY: As usual, my gratitude cup overflows, which is something I’m grateful for in and of itself! I am so very thankful to call John my husband (after seven years of having a boyfriend – ha!) and for the person he is; for my parents, my siblings, and my parents and siblings in law (or, my parents and siblings in love, as one of my friends likes to say); for a God who in ALL things works for the good of those who love Him and for a church family that reminds me of that; for my sweet kitties and our warm house; for the health of those I love; for the blessing of living in this beautiful, amazing country; and for my job that I love so very much, and the amazing ladies with whom I get to work. Also, chocolate chunk pecan cookies. Yep, definitely thankful for those.

This year John and I are hosting Thanksgiving in North Carolina for my parents and one of my sisters. We’ll be a small group with entirely too much food, but I don’t really consider that a problem :)

KRISTIN: Thanksgiving 2012 marks my first married Thanksgiving, and I am looking forward to celebrating with my favorite husband and our amazing families. It is a well-known fact that I love ALL holidays and love to celebrate in BIG ways. On Thursday we will be crisscrossing the state of NC to celebrate, and I am responsible for bringing official ‘dishes’ to both meals as a reward for getting married (my late Grandma Jewell’s green bean-corn casserole serious deliciousness and a family tradition for my family and a sweet potato casserole for KPW’s). Thanksgiving day is sure to be overflowing with family, laughter, all my favorite foods*, and a nap, along with countless chances to reflect on all my many blessings.

During this sweet season of Thanksgiving I am reminded of the never ending listing of things that I am thankful for including, but not limited to, continued daily grace, my husband and our freshly-made marriage, our family, health, the SW family, the sunshine, and being able to find joy in each day. Hope y’all have a blessed Thanksgiving. Bring on the mashed potatoes!! PS: *Seriously. The food. We served Thanksgiving dinner at our wedding reception because it is our absolute favorite meal. I can’t wait.

Vue Photography

Ready for a few numbers? Every day, The Varsity goes through two miles of hot dogs, a ton of onions, 2500 pounds of potatoes, 5000 fried pies (peach and apple), and 300 gallons of made-from-scratch chili. The original owner, Frank Gordy, insisted on fresh ingredients, and three to six deliveries per day is still routine. According to The Varsity’s website, when asked what he did with leftovers, he responded: “We don’t have any.” Love that!

Something else fun involving numbers: The Varsity has always managed its extensive drive-in business by numbering cars and employing “car hops,” or “curb men.” These fellows sang and danced while reciting the menu (awesome!), and some even used their time at The Varsity to launch a career in Hollywood!

Finally, my favorite fact about The Varsity has to be that it has its own lingo. A few of my personal favorites: the Naked Dog (a plain hot dog in a bun), Walk a Dog (a hot dog to go) and the Mary Brown Steak (a plain hamburger without a bun). Take that, In-N-Out!

Tell me: Have you ever been to The Varsity? Ever considered serving their goodies at your wedding like our cute couple above? They do cater!

Ooh, y’all! This post is bound to make you hungry (just ask Emily!), so I’d like to give you fair warning before you scroll down.

Ready? Beignets are a pastry made of fried dough, traditionally served with powdered sugar on top. Though fried dough can be found internationally (and at most state fairs!), the origin of the term beignet is specifically French it means “bump”! Perfect for these pillowy treats, no?

Top two photos by Jamie Beck, photo on left by Jim Franco from Southern Living, photo on right by Ryan Benyi from My Recipes

In the South, beignets are most closely associated with New Orleans, which makes sense, since these delicacies were introduced in America by the Acadians (French colonists) in the 18th century. They were quickly incorporated into home-style Creole cooking, and NOLA still reigns supreme as the U.S. home of the beignet.

The most famous beignet spot is Cafe Du Monde, a coffee stand on Decatur Street that opened in 1862 (and is now open 24 hours a day good for satisfying cravings at all hours of the morning and night!).

Photo by Rachel Thurston via Southern Weddings

Fun fact: Beignets were declared the official state doughnut of Louisiana in 1986. I’m a fan of any state that has a state doughnut!!

These light-as-air sweets would make a perfect late-night snack at a wedding – especially served with hot cocoa or coffee! For an extra fun twist, ask your caterer to cut the dough into heart shapes!

Heart beignets from The Sweetest Occasion, mini beignets from Martha Stewart Weddings, beignets with coffee from The Jewels of New York

Of course, there are many ways to serve beignets, including my personal favorite: the “biscuit beignet”! Yes, you heard me right! Just last week I had my fair share of them at Another Broken Egg Cafe. To die for!

Looking to try your hand at these puffy treats? Our favorite Southern cook (besides Lara’s mama, of course), Paula Dean, has a great recipe for French Quarter Beignets. You can also buy beignet mix from the Cafe Du Monde online shop and they have a page of baking tips, too!

Tell me: Have you ever tried your hand at making beignets? Or have you been to Cafe Du Monde itself?

Recipe and photo from the Food Network

Cheese straws are traditionally served as a cocktail snack, and pair perfectly with wine, beer, spirits on the rocks and savory mixed drinks. Though they’ve been baked for centuries and enjoyed for a long time in the South, cheese straws have made a comeback in recent years. Which is appropriate, we think, because they’re perfect for the Southern hostess to have on hand that way, she can be ready with a bite to eat for unexpected guests at a moment’s notice!

Cheese straw recipe and photo from MyRecipes.com and fancy cheese straws from Southern Living

There’s not much history on these yummy little guys, but they are credited as a Southern invention. According to one story, they were dreamed up by a frugal cook who mixed leftover biscuit dough with some cheese, and formed the result into long, narrow strips.

Southern welcome bag (including cheese straws!) from Martha Stewart Weddings and cheese straw recipe and photo from Paula Deen’s son Bobby!

A basic recipe includes flour, grated cheese, a teaspoon of salt, and baking powder, but I think I’d rather try PD’s son Bobby’s recipe!

Beyond serving these cheesy treats at cocktail hour, we love the idea of including them in welcome bags or as a late night treat! Yum!

Are cheese straws one of your favorite Southern snacks? Emily thinks they’re too dry, but obviously I love them!

Clockwise from top: Recipe and photography by Our Life in the Kitchen, recipe for Hot Spiced Boiled Peanuts and plain Boiled Peanuts, both from Southern Living

Originally called “goober peas” (LOVE!), boiled peanuts have been a staple in the deep South since the 19th century. When the peanut crops were ready, unsold stock would be prepared in a “boiling,” and extended families and neighbors would gather to share conversation and food. Sounds just like the South, right? Unsurprisingly, boiled peanuts are still a symbol of Southern culture and cuisine.

Raw (or “green”) peanuts in the shell are put in a large pot of very heavily salted water and boiled, generally from four to seven hours and using several gallons of water. A tip: green peanuts cook faster and tend to be better tasting! Modern cooks sometimes use crock pots, but I still think it would be fun to make a day of it and invite your friends and neighbors over for an old fashioned boiling! Interesting boiled peanut fact: on May 1, 2006, Governor Mark Sanford signed a bill making boiled peanuts the official snack food of South Carolina! Closer to home, they are also an all time favorite of our own Ms. Lara!

CWF Photography

We love the idea of boiled peanuts as wedding favors or late night snacks!

Will you be incorporating boiled peanuts in to your wedding? Do you have a favorite Southern food? Let me know in the comments below!

The Scultzes via Southern Weddings

A few fun facts:
– Krispy Kreme was founded by Vernon Rudolph in 1937 in Winston-Salem, North Carolina.
– Rudolph bought the secret recipe for yeast-raised doughnuts from a New Orleans French chef.
– While Krispy Kreme sells an assortment of flavors, their signature glazed doughnut (traditionally served warm!) continues to be a best seller and customer favorite.
– Krispy Kreme is a part of not only Southern culture, but American history! Some company artifacts have been donated to the Smithsonian Institute’s Museum of American History.
– People like to get creative with their Krispy Kremes! The Krispy Kreme Challenge began as a dare between a few NC State students in 2004. Eight years later, runners still try to complete the entire five mile course AND eat a box of 12 Krispy Kreme donuts in under one hour. Whoa!

Bella Grace Studios via Southern Weddings, Whitebox Weddings via Southern Weddings

We love the idea of serving these sugary delights in lieu of a groom’s cake, as a late night snack, or as a favor for guests to take on the road. Yum!

Before you go, I wanted to share one more delicious-looking treat. While prepping this post, the awesome Ms Ayer came across a recipe for Krispy Krème Brûlée! What?!

Even if you want to get fancy with your Krispy Kremes, we’ve got you covered. Did you or will you be serving a late night snack at your wedding? If so, will it be these delightful treats? And, if you’ve participated in NCSU’s Krispy Kreme Challenge, you must comment and tell us how it went!

Aunt Sissy Si’s recipe for pimento cheese sandwiches via Design*Sponge (photos by William Brinson), pimento cheese sandwiches (photo by Horace & Gertrude via Southern Weddings)

According to this fun article on NPR by Wright Bryan (talk about a Southern name!), “Pimento cheese is so ingrained in the lives of many Southerners that we don’t realize our passion for the stuff doesn’t exist outside the region.” He wrote that perhaps the most “national” exposure for pimento cheese was its yearly appearance as a popular sandwich choice at the Masters golf tournament in Augusta. I think those green-jacket-wearing boys have the right idea! The yummy pimento cheese sandwich is traditionally served on cheap white bread. From a quick fix for children playing on a hot summer’s day to the after-church potlucks, pimento cheese has been firmly rooted in everyday Southern life for years and years.

Cracker spoons with creamy pimento cheese and spicy roasted bell pepper pimento cheese, both from Southern Living

Of course, like most Southern favorites, pimento cheese can be dressed up or dressed down. We love these creative presentations for a wedding cocktail hour!

Tupelo Honey’s pimento cheese – image by Margaret Houston for Garden & Gun

And how about this, y’all? Really love pimento cheese? We were tickled pink by the fact that you can actually join a pimento cheese of the month club. Seriously! It’s through Asheville’s famed Tupelo Honey Cafe, so you know it’s going to be delicious. Find out more here! If you’re not ready for a yearlong commitment yet, try your hand at their personal recipe, available here.

Thanks so much to Landon Jacob for sharing!

P.S. Banana pudding instead of wedding cake

Landon Jacob is a fabulous member of our Blue Ribbon Vendor Directory!

Photos from Seven Spoons, One Lovely Life, and MyRecipes.com

I love the story of how the Hot Brown was born, so throw on your longest strand of pearls, your grandmother’s long white gloves and your favorite shade of red lipstick, and let’s head back to the 1920′s! Back then, The Brown Hotel drew over 1,200 guests each evening for its dinner dances (whoa!). Guests, dancing into the wee hours of the morning, would take a break from Charleston-ing and head to the hotel’s restaurant for a bite to eat. According the Brown Hotel, their resident chef, wanting to offer party-goers something besides the standard ham and eggs, devised an open-faced turkey sandwich complete with bacon and Mornay sauce. Voila – the Hot Brown was born!

If you’d like to try your hand at whipping up a Hot Brown, we suggest first heading to the Brown Hotel’s website, which lists the original recipe here. We also found a few fun variations of the recipe, including Hot Brown Cheese Grits and Hot Brown Biscuits. Yum! I think I might need to pop on my seersucker apron and start trying some of these!

For those who are more into aesthetics, we also found this neat version of the Kentucky Hot Brown at Stately Sandwiches. Kelly’s on a mission to make a sandwich for each of the 50 states, and the hot brown was her pick for Kentucky! You can see other states, including Southerners Louisiana, North Carolina, Texas, and Virginia, here!

Image courtesy Stately Sandwiches

Do you have a Kentucky Hot Brown recipe? Have you tried the Hot Brown? Let us know in the comments below!

Still hungry? You will be after you read a few more of our Southern Delicacies!
Sweet Tea
Deviled Eggs
Chicken and Waffles

Images from top to bottom: Kate Headley via Southern Weddings, Heather Forsythe via Southern Weddings, Ulmer Studios via Southern Weddings, Amy Rae Photography via Southern Weddings, and Sarah Kate Photographer via Southern Weddings

We love the idea of serving tea at weddings, whether with fun striped straws, in mason jars, or both! Sweet tea is a staple of sweet Southern hospitality, and is sure to make your guests feel right at home.

With lemon, raspberry, mint or all of the above? How do you take your tea? Will you be serving it at your wedding? Leave a comment below with your favorite tea recipe – we’d love to try it sometime! And, of course, however you take your tea, we hope it’s always sweet!

P.S. For more gorgeous Southern sips, make sure you check out this Pinterest board!

P.P.S. We can’t talk about sweet tea without mentioning the Sweet Tea Society! Are you a member yet?

Details:

Key lime pie photo unknown; bar set-up with limes photo by Kate Headley; bride and groom portrait by Elizabeth Messina; Key West photo by Divine Light via Southern Weddings; green and white boutonniere photo by Aaron Delesie from a wedding designed by Lisa Vorce; mojitos with yellow and white striped straws photo by Adam Barnes via Style Me Pretty; shoe check photo by Kate Headley; lime sorbet from Whisk

P.S. Still deciding on your color palette and theme? Check out these options:
Blueberry Gingham
Lemon Squeeze
Merlot + Champagne Vineyard

From top: deviled eggs by Cru Catering (photo by A Bryan Photo via Southern Weddings), deviled eggs with prosciutto (photo and recipe from Pixelated Crumb), lobster deviled eggs from Coastal Living (photo by Becky Luigart-Staynor), deviled eggs topped with bacon (photo by Cyn Kain)

A few interesting facts about deviled eggs: The term “deviled” dates back to the 19th century, when the term was coined to refer to particularly piquant (hot or spicy) spices in cooking. In Belgium, a variation known as “Russian eggs” is served. This version is where the eggs are filled with caviar and served in rémoulade sauce (not so sure about that one). In some parts of the South, the terms “salad eggs” or “dressed eggs” are used, particularly when the dish is served in connection with a church function.

We love the idea of serving deviled eggs at a wedding cocktail hour for a little down home flavor, especially when you dress up the classic with one of these creative ideas! The deviled egg topping bar below is particularly fun and interactive!

Clockwise from top left: deviled eggs with topping bar from My Recipes (photo by Jennifer Davick), pimento cheese deviled eggs from Southern Living (photo by Jennifer Davick), buffalo chicken deviled eggs (photo and recipe by Baked by Rachel), beet-pickled deviled eggs from The Kitchn (photo by Leela Cyd Ross)

Want to try your hand at deviling some eggs? Cool hard-boiled eggs, peel and half lengthwise. Remove the yolks, then mash and mix with your favorite ingredients, such as mayonnaise, mustard, tartar sauce or Worcestershire sauce. Then scoop the yolk mixture and place into the egg “cups.” Lastly, garnish with Old Bay, paprika, curry powder, chives, and/or dill!

Do you like deviled eggs? Will you be serving them at your wedding? Do you prefer the classic version, or would you try one of the bolder varieties in this post?

A little history: Chicken and waffles is a soul food dish that combines delicious waffles with (usually) fried chicken. The waffle is usually drizzled with butter and/or syrup, which only adds to the deliciousness factor (and, yes, the calorie count). The exact origin of this semi-crazy combination is unknown, but according to one story, it actually has deep roots, dating from the 1790′s, when Thomas Jefferson brought a waffle iron home from France. The combo of chicken and waffles started appearing in cookbooks shortly thereafter.

A Bryan Photo via Southern Weddings (food by Cru Catering), Diana M. Lott, Ingalls Photography via Martha Stewart Weddings, Jessica Lorren, last two by Vitalic Photo via Style Me Pretty

No matter where this tradition started, we Southerners have embraced it! According to my secret Northerner source (shh, it might be Miss Emily), this Southern delicacy is particularly baffling to our counterparts up North. I’m not sure what to tell her except that perhaps it’s in our genes!

On a final note, I am personally so excited to see this delicacy being served at Southern fetes. We all know I’m a bit of a tradition freak, so seeing couples serving this truly Southern combo to their guests has me tickled pink. Because chicken and waffles is such a flexible dish, it’s perfect for almost every wedding event, from cocktail hour to a midnight snack to a going away brunch the next morning. We also love the idea of printing your grandmother’s waffle recipe on a muslin bag and sending it home with your guests as a homespun favor!

Tell me: Do you love chicken and waffles? What’s your favorite Southern food? Will you be serving a Southern delicacy at your wedding?

Psst… hungry for more?
Our Southern fixin’s Pinterest board
Black-eyed peas
Benne wafers

Jessica Lorren and Cru Catering are fabulous members of our Blue Ribbon Vendor Directory!

Tasty Kitchen

Eating black-eyed peas on New Year’s Day (or shortly after midnight on New Year’s Eve) is thought to bring prosperity and good luck to those who partake. The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations, including serving them with greens (for good luck with money) or with cornbread (no word on what that’s supposed to do for you).

For the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year’s Day. That’s a lot of peas! Some Southerners add a shiny penny or dime to the pot just before serving, and the person whose bowl contains the coin receives the best luck for the New Year. Reminds me of my husbands crazy meemaw, who used to put a horseshoe in the dog’s water for extra iron!

We love that some Southern brides have chosen to incorporate black-eyed peas into their wedding days, whether using them as a mason jar or vase filler, or tossing them for good luck instead of confetti or petals!

Credits from top to bottom and left to right: Melissa Schollaert via this awesome V4 wedding, next two images Millie Holloman via SMP, Morgan Trinker, and Studio 56 Photography

Does your family have any crazy New Year’s traditions? How many of y’all eat black-eyed peas and/or collard greens at the New Year? Will you or have you incorporated black-eyed peas into your wedding decor?

Hungry for more? Dig into our other Southern Delicacies:
Grits
King Cake
Benne Wafers

Mark Eric Photography

In the South, particularly Mobile, the Mississippi Gulf Coast, and Louisiana, the king cake is a Mardi Gras tradition. Normally served on Fat Tuesday (the day before Ash Wednesday), the king cake is a ring of twisted sweet bread topped with icing or sugar. Depending on how you feel about such things, they can look either festive or garish, because they’re usually colored purple, green, and gold with food coloring.

Placed underneath or inside of the cake is a small plastic baby, said to represent Baby Jesus. Tradition says that the person who gets the piece of cake with the baby receives good luck for the coming year, AND they’re responsible for buying the cake the following year. Who knows why my sister and I would argue so much over that tiny baby I guess just because the other one wanted it so much!

Benne wafer photo by She Wears Many Hats; benne wafer favor photo by Veil and Bow via Style Me Pretty

I can, however, give you a little taste (pun-intended) of what my research found! Benne wafers are unique to the Lowcountry (the region located along South Carolina’s coast), and have been around since the Colonial era. The benne (the Bantu word for sesame) wafer is a thin cookie, made of toasted sesame, and has a almond-y or peanut buttery flavor. The original recipe was brought over from East Africa in the 17th century, and wafers are still made by hand today. Not local to Charleston but still looking to get your hands on this great Southern treat? Try Olde Colony Bakery, Market Street Munchies, or Byrd Cookie Company.

An additional detail for brides? According to Bantu folklore, eating the benne wafer is said to bring good luck; I think the luck alone is a perfect reason to serve this yummy treat at a wedding! (Well that, and its fabulous Southern history!) These sweet little cookies would also be perfect as a wedding favor or tucked into a welcome bag.

Looking to try your hand at benne wafers? Discover South Carolina has the recipe for traditional preparation of this delicacy for y’all!

Have you tried benne wafers? How do they rank among fabulous Southern treats, in your opinion?

P.S. Is this making you hungry? Check out our first feature in this series – grits!

Image credit: First two images from Martha Stewart Weddings (here + here); grits sign photo by Melissa Schollaert via Southern Weddings; next two images by Veil & Bow via Style Me Pretty (bag design by Sarah Jane Winter); grits favors by Calder Clark (photo by A Bryan Photo)

Grits make a great Southern addition to any wedding menu, but don’t stop there! We love the idea of a mix your own grits bar, and a shrimp and grits appetizer station would be perfect to start your reception off on a Southern note. I also adore the idea of adding a personal touch to favors by tucking a bag of grits and a copy of your grandmama’s best recipe into some pretty packaging for guests to enjoy at home.

What’s your favorite Southern food? Let me know in the comments below, and you might see your name and favorite food up in lights! (Okay, in my next feature. Who needs lights anyway?)

Melissa Schollaert is a fabulous member of our Blue Ribbon Vendor Directory!