Do you have a favorite Charleston Heirloom Holiday Recipe? Please share it on our Facebook page!
This month we’ve been highlighting everything we love about our beloved Charleston. We would be remiss not to include the manyheirloom holiday recipeswe hold dear this time of year.You won’t find a cranberry sauce recipe or an average sugar cookie on this list. We are covering our favorite holiday recipes-Charleston style.1. She Crab Soup- Often called Charleston's signature dish,She Crab soupis an evolution of Scottish seafood bisque. A rich-in-flavor recipe that melds succulent blue crab meat with a hearty cream soup that is finished with a dash of dry sherry, the dish dates to the early 1700s and was famously served to President Taft (1909 - 13) during his visit to Charleston. Synonymous with special occasions, She Crab soup often appears on local's Christmas Day dinner menus.2. The Benne Wafer- In our last blog, we mentioned how these yummy treats make the perfect unique gift. They are a delicious example of plantation era ingenuity, a recipe born of a few basic ingredients-butter, brown sugar, flour, and toasted sesame seeds. Said to invoke good luck,Benne waferspack a crunch and make a popular holiday party host gift!3. Historic St. Cecilia Punch-Formal balls, a revered social ritual in the Lowcountry, traditionally take place at Christmastime, when the plantation aristocracy historically arrived in town for debutante season. The custom of presenting a signature punch dates back to the 1700s. Vintage cocktails are in vogue, so why not offera centuries-old libationto your guests this holiday season?4. Eggnog, Peppermint Bars, Santa Mice Cookies-The Bakehouseonly uses wholesome ingredients to create delectable preservative-free treats. Peppermint takes center stage during the holidays when the bakery pulls out its favorite Christmastime recipes to produce seasonal sweets. The Santa Mice cookies are always a hit!5. Shrimp and Grits- You didn’t think we’d forget this did you?!Shrimp and Gritsis a quintessential Lowcountry recipe. Originally served as a hardy breakfast during the plantation era, contemporary interpretations of the dish are popular for both brunch and supper—and especially during festive holiday gatherings.