Dueling cookbooks by a married pair of bakers/cooks with opposing college football loyalties stir up pregame flavors for Dixie’s most fabled rivalry.
by Bakery Boy
Click here to see a separate Bakery Boy Blog post about Louisa’s Bakery, co-owned by cookbook authors Missy & Browne Mercer
In Alabama, the term “house divided” has outlived its reference to the Civil War. For decades it referred to families splitting to side with the Union or the Confederacy. Now it more often refers to households that support opposing football teams—either The University of Alabama’s Crimson Tide or the cross-state rival Auburn University Tigers.
The latest battlefront in this House Divided saga: otherwise happily married bakers/cooks Missy and Browne Mercer. They work together at a trio of businesses they own in Montgomery, two restaurants and a bakery in adjoining buildings. They love their alma maters. And they have written cookbooks, each splashed with their school’s colors on the outside and each packed with 30 school-themed tailgate party recipes inside.
AUBURN UNIVERSITY COOKBOOK by Missy Mercer (Gibbs Smith Publishing, $14.99)
Her book gets Auburn fans charged up for games with Kick ’em in the Butt Big Blue Chili, Sis Boom Bah! Sausage Balls, Rah Rah Rah Corn and Avocado Salsa, Roasted Red Beat-The-Tide Hummus, and Roll Over The Tide Chicken Wings. Aubie’s Heart-of-Dixie Caviar—Aubie is the school’s tiger mascot—involves no fish roe but plenty of peppers, onions, corn, and black-eyed peas. Desserts include The Tiger’s Den Lemon Bars, Tiger Paw Cookies, and Old South White Chocolate Pecan Blondies (see recipe below). Wash it down with swigs of Orange-and-Blue Passion (with vodka, orange juice, ginger ale, and Blue Curaco) or Fourth Quarter Whiskey Slush (with Jack Daniel’s Black Label Whiskey, black tea, lemonade, and orange juice).
THE UNIVERSITY OF ALABAMA COOKBOOK by Browne Mercer (Gibbs Smith Publishing, $14.99)
His book stokes Alabama fans into game-days frenzies with Bama Bourbon-Glazed Park Tenderloin, Drown ’em Tide Brisket, Rammer Jammer Baked Beans, Rollin’ with the Tide Salsa, Capstone Coleslaw, and Give ’em Hell Alabama Deviled Eggs. He carries the theme forward with Dixie’s Football Pride Potato Salad, Crimson Flame Black-Eyed Peas (cayenne pepper packs a punch), Got Thirteen? Chili (a reference to the football team’s impressive total of 13 national titles), and Roll on to Victory Lemon Pound Cake. The Big Al’s Peanut Butter Bars (see recipe below) are named for Alabama’s raging elephant mascot and symbol.
TRUCE AT HOME?
So, do these two school-spirited foodies get along, despite all this football-based conflict? Yes, they say. Not only do they live together and work together—jointly running Louisa’s Bakery, Tomatinos Pizza & Bake Shop, and Café Louisa in Montgomery’s historic Old Cloverdale neighborhood—they even do book-signing events together when they promote their dueling cookbooks.
People who show up as such signings aren’t always as cordial as the couple. I’ve seen people totally ignore one or the other, even though they’re sitting side by side at a signing table. Some fans will purposely speak only to the one who shares the same team interest while getting books autographed. This rivalry can be that way.
The one thing Missy and Browne don’t do together is to watch the Alabama-Auburn game. “We’ve tried that,” Missy says. “It just gets too stressful. We each love our team too much.”
Here’s one dessert recipe from each book. If you have a dog in this fight, as we sometimes say around here, choose one or the other accordingly. If you’re neutral in this ongoing turf war, feel free to try both.
OLD SOUTH WHITE CHOCOLATE PECAN BLONDIES from Auburn University Cookbook by Missy Mercer
1 cup butter
1 pound white chocolate, half chunked and half chopped
1 cup sugar
1 teaspoon vanilla
1 pinch salt
2 cups flour
1⁄3 cup pecan pieces
8 ounces semisweet chocolate chips
Preheat oven to 300 degrees. Line an 11 x 14-inch pan with parchment paper. In a medium bowl over a hot water bath, combine butter with chunks of white chocolate. In a large bowl, whisk eggs, sugar, vanilla, and salt. Add chocolate mixture to egg mixture and stir in flour. When cooled slightly, add chopped white chocolate, pecans, and chocolate chips. Pour into prepared pan. Bake for 30–40 minutes or until skewer or toothpick comes out clean when tested.
BIG AL’S PEANUT BUTTER BARS from The University of Alabama Cookbook by Browne Mercer
2 cups flour
1⁄2 cup brown sugar
1⁄4 teaspoon salt
1⁄4 cup butter, room temperature
1 cup peanut butter
1 cup milk chocolate pieces
1 teaspoon butter
1 can (14 ounces) sweetened condensed milk
Preheat oven to 350 degrees. Combine flour, brown sugar, and salt in a large bowl. Add 1⁄4 cup butter, peanut butter, and then egg to make a thick batter. Press 2⁄3 of mixture into bottom of greased 9 x 13-inch baking pan. Melt chocolate with 1 teaspoon butter and milk in a small saucepan. Pour over peanut butter mixture in the baking pan. Sprinkle the remaining peanut butter mixture over chocolate mixture. Bake for 20 minutes or until golden brown. Let cool before cutting into bars.
Find both books in Alabama bookstores or through Gibbs Smith Publishing of Layton, Utah; 800-835-4993
For more about Missy & Browne’s bakery and two restaurants in Montgomery:
Louisa’s Bakery, 334-356-1212
Tomatinos Pizza & Bake Shop, 334-264-4241
Café Louisa, 334-264-4241
Click here to see a separate Bakery Boy Blog post about Louisa’s Bakery
Got a bakery-related story idea for the Bakery Boy Blog? Email a note to Bakery.Boy@att.net.