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Jane Henegar

As we round the last delicious corners of summer, there are requests both old and new tucked away.

If you missed the following requests, here they are again, and here's hoping. Readers want Symphony Brownies, homemade ice cream sandwiches, Hatch green chili sauce as served at Chuy's restaurant, honey hot sauce as served at Two Sons and a fruit spread that is all fruit — no sugar or sugar substitute.

Sharon Pedigo of Ringgold, Georgia, wrote about the Lava Cake served at Park Place Restaurant in Fort Oglethorpe. ''Could you tell me what kind of chocolate syrup (?) is usually used in Lava Cake? Park Place Restaurant serves theirs in a sheet pan on a steam table, so it's warm all the time. I can't decide whether it's Hershey's syrup, hot fudge topping or a created sauce, and they haven't divulged that the times I've asked."


Rhonda McDaniel asked for some new ideas for sandwiches, and in they came. Ms. McDaniel wrote, "I loved the sandwich ideas from Mr. and Mrs. Sunday. What creative foodies. I think I will be able to have new sandwich ideas for months."

We're not finished, Ms. McDaniel. Read on.

Glenna Johnson wrote, "I didn't send in my recipe for cucumber spread last week because I thought you would be inundated with them. This recipe was included in a cookbook I made at Christmas long ago to share with co-workers. My friend made this for a graduation party this spring, and it was delicious."

Glenna's Cucumber Spread for Sandwiches

1 medium cucumber

1 small onion (I use about one to two tablespoons of chopped onion)

Salt and pepper to taste

8 ounces cream cheese at room temperature

2 tablespoons mayonnaise

Dash of Worcestershire sauce

Dash of Tabasco (optional)

Drop of green food coloring (optional)

Peel, seed and puree cucumber in food processor. Squeeze out as much liquid as possible from cucumbers. Add onion, salt, pepper, cream cheese, mayonnaise, Worcestershire sauce, Tabasco and food coloring. Spread on bread or crackers. Refrigerate.


The next sandwich expert is K.E., a bouncy (yes, literally) 91-year-old who still fixes Sunday lunch for four generations of her family. But things have changed. "Mostly, we just have sandwiches," she says.

This is her simple formula. "I try to have the sandwich filling that each person likes. I always pick up some barbecue and buns from a restaurant nearby. When I bake a ham, I take what's left and grind it in my blender. I put this ground ham in baggies and put them in the freezer. When the next Sunday sandwich time comes, I take the baggie out of the freezer, thaw and mix the ham with mayonnaise and sweet pickle relish. That is all you need.

"I also make pimiento cheese — grated cheese, pimientos, mayonnaise and sweet pickle relish."


There's another ingredient that K.E.'s sandwich meals never lack: hot slaw. "I don't cook anymore, but I do make hot slaw. You have to have it for your sandwiches." And here it is.

Hot-From-Peppers-Not-From-Stovetop Slaw

1 head cabbage


* Symphony Brownies

* Homemade ice cream sandwiches

* Hatch green chili sauce

* Honey hot sauce

* Naturally sweet fruit spread

* Lava Cake syrup

1 jar (16 ounces) hot chili peppers (you may want to start with less, just in case, and work up)


Grind the cabbage in the blender with water. Drain cabbage well, and squeeze a little.

Stem the peppers, and put them in the blender. Grind them, then drain.

Mix with mayonnaise, and store in the refrigerator. Good on a sandwich or as an accompaniment with any meat. It's hot, so be careful.


This is a homemade version of the perennial cookie favorite, a sandwich cookie. It came from the collection sent by E. of Henagar, Alabama.

Chocolate Sandwich Cookies


2 3/4 ounces dark chocolate (at least 55 percent cocoa solids, broken into pieces; you will need a total of 11 3/4 ounces of chocolate for ganache and cookies)

3 ounces heavy cream

1/2 tablespoon honey

2 tablespoons unsalted butter, softened

Melt the chocolate in a double boiler (heatproof bowl placed over a saucepan of simmering water) or simply in the microwave. In a small saucepan, bring the cream and honey to a boil over medium heat, then remove from heat. Pour a third of the hot cream into the melted chocolate. Using a spatula, stir briskly to incorporate the cream. The chocolate might look grainy and split at this point — don't worry if it does. Repeat twice more, adding another third of the cream at a time. The chocolate should be smooth and glossy. Add the 2 tablespoons of softened butter, and stir well.

Use the spatula to scrape down the sides of the bowl, and place a sheet of plastic wrap directly on the surface of the ganache to prevent a skin from forming. Leave to sit at room temperature for at least 6 hours, preferably 12 to 24 hours.


2 eggs

3/4 cup demerara or turbinado sugar

9 ounces dark chocolate (at least 55 percent cocoa solids, broken into pieces)

3 1/2 tablespoons unsalted butter

6 tablespoons plus 1 teaspoon bread flour or all-purpose flour

1/4 teaspoon baking powder

Pinch of salt

Heat oven to 350 degrees. In a medium bowl, whisk the eggs and sugar together just until combined. Leave this to rest for 20 minutes.

Over low heat, melt 9 ounces of chocolate and the 3 1/2 tablespoons of butter together in a pan, stirring until well combined. Whisk the melted chocolate into the egg and sugar mixture. Once incorporated, stir in the flour, baking powder and salt. Cover with plastic wrap directly touching the surface until the mixture sets, 10 to 20 minutes (the cooler the spot, the less time it takes, but do not be tempted to refrigerate).

While the dough is resting, use a pencil to draw 30 circles 1 1/4 inches in diameter (about the size of a 50-cent piece) on each of 2 sheets of parchment paper, allowing room between them for the cookies to spread. Flip parchment over on 2 baking sheets, so the pencil drawings are face down. Use a piping bag and tip (or a resealable plastic bag with a small hole cut in 1 corner for the tip), and pipe out the mixture to cover each of the circles. Use a wet finger or the back of a spoon to smooth the tops of these mounds as needed.

Bake 10 minutes or until the cookies feel crisp on the edges but are still soft in the middle. The surfaces will look cracked. Leave to cool completely on the baking sheets.

To assemble:

Match the cookies in equal-size pairs. Use a piping back and tip, or just a small spoon, to portion out about 1 teaspoon of the ganache onto the center of the flat side of half the cookies. Then top with the remaining cookies and gently press the ganache to the edges. The cookies will keep for 3 days at room temperature in an airtight container.

— From "Claridge's: The Cookbook" by Martyn Nail and Meredith Erickson

Sandwiches both savory and sweet have seasoned this column. Wonder what you all will come up with next?

To reach us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750