savor — guide to food & dining on the azalea coast
fours
SUZANNE BONEY COLEMAN CALLS THE ART OF ENTERTAINING AN
“INHERITED TRAIT,”PASSED DOWN FROM SEVERAL GENERATIONS
OF WOMEN IN HER FAMILY WHO POSSESSED THE WARMTH OF
SOUTHERN HOSPITALITY AND HAD A KNACK FOR THROWING A GOOD
PARTY. ONE OF HER FAVORITE BITE-SIZED DESSERTS, PETIT FOURS,
ARE MADE WITH MOIST POUND CAKE, RICH FILLING AND COLORFUL
DECORATIVE ICING. FRENCH FOR SMALL OVEN, PETIT FOURS WERE
TRADITIONALLY MADE DURING THE 18TH CENTURY IN COAL-FIRED
BRICK OVENS AS THEY WERE COOLING.
petit
COLEMAN SAYS THEY MAKE FOR THE IDEAL BIT OF SOMETHING
SWEET WHEN ENTERTAINING, WHETHER IT IS A TEA OR A DINNER
PARTY. HER CREATIVE ADAPTATION OF THE PETIT FOUR AND HER
OTHER TINY DESSERTS COMES FROM FAMILY INFLUENCES AND
RECIPES SPANNING SEVERAL GENERATIONS.
BY Caroline Hood PHOTOGRAPHY BY Joshua Curry
86
WBM october 2013
