Tag Archives: Toni Tipton-Martin

In the Mood For Hot Buttered Rum

A new love affair with an old favorite.
A new love affair with an old favorite.

Pardon me while I lounge in front of this roaring fire.

With a plush throw wrapped around me.

And my feet snuggled inside way-too-cute, furry white bunny slippers with the floppiest ears.

OK, maybe not. But sipping this soothing warm drink sure makes me feel as if I’m doing all of that.

When’s the last time you had a “Hot Buttered Rum”?

Me? I can’t even remember.

What a shame that is. Because once you take a sip, you’ll wonder why you haven’t been enjoying more of these regularly.

I thank Toni Tipton-Martin and her new book, “Juke Joints, Jazz Clubs & Juice” (Clarkson Potter, 2023), of which I received a review copy, for reminding me of the pleasures of this cozy drink.

The culinary journalist and editor-in-chief of Cook’s Country magazine has used her expertise and passion for historic research to write a book that pays homage to Black drinking culture through the ages by spotlighting its hospitality, creativity, and longevity.

You’ll be thirsting to make everything from “Strawberry Wine,” “Coffee Liqueur,” and “Pomegranate-Demerara Rum Punch” to “Pineapple-Lemon Highball,” “Absinthe Frappe,” and the clever, non-alcoholic “Cosmockpolitan.”

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Jubilee’s Rice Muffins

Simple and satisfying rice muffins.
Simple and satisfying rice muffins.

“Jubilee: Recipes from Two Centuries of African American Cooking” (Clarkson Potter) is one of the most acclaimed cookbooks of the past year.

For good reason.

Activist, historian and food writer Toni Tipton-Martin’s book, of which I received a review copy, contains more than 100 recipes. But it is so much more than a cookbook. It is a resounding testament to the ingenuity, fortitude, passion and perseverance of African-American cooks throughout the ages.

When you think of African-American cuisine, you might automatically think soul food. But Tipton-Martin shows the real breadth of the cuisine. With hundreds of historical cookbooks she’s collected over the years, she combed through recipes to get at the heart of how black cooks have richly shaped our culinary landscape through the ages.

The result are recipes that are both modern and timeless, such as “Curried Meat Pies,” “Jamaican Jerk Ribs,” “Honey-Soy Glazed Chicken Wings,” “Baked Ham Glazed with Champagne,” and “Caramel Cake.”

What’s more, with many of the recipes, she also includes the actual historical recipe that inspired it with its succinct measurements and directions. By doing so, she connects the past to the present, making you really feel as if you are carrying on a cultural and culinary tradition whenever you take the time and effort to make one of these recipes.

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