Deep South Dining

There are a few things that come to mind when people speak of southern charm and red velvet cake should definitely be one of them. At the top of this edition of Deep South Dining, Malcolm and Carol take a dive into the history of red velvet cake and even spend a few minutes tasting a chess pie that you can prepare at home. Just follow the recipe below. Also from just up the road in Tennessee, cookbook author and CEO of the Belle Meade Winery, Sheree Rose Kelley talks about her life in food and love of family recipes.Pumpkin Chess PieIngredients 1 stick butter1 Tablespoon flour2 eggs½ tsp each of cinnamon, nutmeg, ginger, allspice¼ tsp salt1 ½ cups pumpkin (cooked or canned)3 Tablespoons bourbon or water1 unbaked 9-inch pie shell DirectionsHeat oven to 425 degrees.Cream the butter, sugar and flour. Beat in eggs. Stir in spices and salt. Mix well. Add pumpkin and bourbon. The mixture will have a “curdled” appearance. Pour into an unbaked pie shell.Bake at 425° for 15 minutes, then