Join us for upcoming cooking events at the Marjorie Kinnan Rawlings Historic State Park. Coming soon are Okra a la Cross Creek on June 17 and an Old Fashioned Ice Cream Social on July 9. Cooking/preparing starts at 10 a.m., and the program is at 2:30 p.m. These events are part of our 2017 Celebration of the 75th Anniversary of Cross Creek and Cross Creek Cookery.
And to get your mouth watering, here is Marjorie’s recipe for Okra A la Cross Creek:
Have ready boiling, lightly salted water. Choose only tiny very
young fresh okra pods. Wash. Do not cut off the stem end, as
you trust me. Drop whole pods in rapidly boiling water and
boil exactly seven minutes from the time the water resumes its
boiling. Not a moment longer. Drain quickly. Arrange like the
spokes of a wheel on hot individual serving dishes. Place
individual bowls of Hollandaise in the centers of the dishes.
The okra is eaten as one eats unhulled strawberries, lifting with
the fingers by the stem end and dipping into the Hollandaise.
I recommend this to those who think they don’t like okra. It
Is firm, not slimy, and with the sauce, superb. I usually serve
twelve okra pods per person.