Entertaining with THE CHARLESTON SILVER LADY

Last weekend I spent time at the beautiful home of an equally beautiful Southern lady at a meeting of the Silver Connoisseur’s Club. No one was put off by the threatening tornadic weather that rumbled through the Midlands. As the rain poured down, the guests gathered there were quickly distracted by the beauty of the setting, along with the beauty of the collections we were about to see.

As we entered her large inviting hall, we were treated to breathtaking collections of silver, furniture, and porcelain, along with many items of local and national interest. Each room was filled with the warmth of the generations of family represented there.

Our hostess had prepared a wonderful table full of Southern inspired treats for us.  Sitting central amongst silver beakers, stirrup cups, goblets and julep cups was a rare and wonderful handcut, American-brilliant period covered jar made just for syllabub. This large vessel easily held enough for “round one” for the 24 persons gathered there. Not only was this gorgeous jar filled to the top with the milky, white syllabub we were about to enjoy, it also held a silver ladle to serve just the right amount to each of us.

After our silver lesson, we moved to the living room where the hand-carved fireplace spoke of grace and abundance. As we were leaving, the sun came out briefly, as if escorting each of us to our cars. That evening, as the harsh weather returned, we all exchanged emails, re- living the precious hours we had just spent together on this historic Dutsche Forke land-grant property.

Below is a recipe for Syllabub. It is a recipe as old as South Carolina and is still a hit with all who try it. If you do not have a syllabub jar, a large pitcher or punch bowl will work. Serve in small cups of any sort along with cheese cookies, crackers or any other salty treat.

Syllabub

¼ pint heavy cream 2 oz. caster (or super fine) sugar ½ lemon, finely grated zest 3 Tbsp. lemon juice 5 oz. sweet white wine or sweet sherry or

Madeira

Warm the sugar, juices and zest gently until the sugar is dissolved and allow to cook completely. Add the wine.

Whip the cream to soft peaks. Fold in the wine mixture.

Ladle into punch cups. May be decorated with grapes and a small sprig of rosemary.