Tradition reigns in Lynchburg, Virginia. This formal–but not fussy–supper club calls itself\u00a0 The Lucullan Society.<\/p>\n
The what? Now,<\/em> no true Gone With the Wind<\/em> buff would have to ask, but let author Margaret Mitchell explain. In a passage about a meager supper amid Civil War poverty, she mentions Lucullus, a Roman general known for his lavish banquets. After a dessert of sweet potato pie, Rhett Butler presents coveted bonbons and cigars.\u00a0 Mitchell writes “Everyone agreed it was indeed a Lucullan banquet.”<\/p>\n In Virginia, The Lucullan Society begins a meal with this appetizer.<\/p>\n Goat Cheese with Sun-Dried Tomatoes and Rosemary<\/strong><\/p>\n 6 sun-dried tomato halves<\/p>\n 3 cloves garlic, pressed<\/p>\n 2 tablespoons olive oil<\/p>\n 1 tablespoon chopped fresh or dried rosemary<\/p>\n 1 French baguette<\/p>\n Olive\u00a0 oil<\/p>\n 1 (10 ounce) package goat cheese<\/p>\n Garnish: fresh rosemary sprigs<\/p>\n Cover tomatoes with boiling water; let stand 5 minutes.\u00a0 Drain and chop. Combine tomatoes and next 3 ingredients; cover and chill up to 4 hours.<\/p>\n Slice baguette thinly; brush rounds with additional olive oil. Place on a baking sheet, and bake at 350 degrees for 8 minutes or until lightly toasted.\u00a0 Just before serving, place goat cheese on a plate, and top with marinated tomatoes.\u00a0 Serve with baguette rounds, and garnish, if desired with rosemary sprigs.\u00a0 Yield: 8 appetizer servings.<\/p>\n Note:<\/strong> Tomatoes should not be marinated more than 4 hours.<\/p>\n Taken from Southern Living 1993 Annual Recipes, page 175<\/p>\n","protected":false},"excerpt":{"rendered":" Tradition reigns in Lynchburg, Virginia. This formal–but not fussy–supper club calls itself\u00a0 The Lucullan Society. The what? Now, no true Gone With the Wind buff would have to ask, but let author Margaret Mitchell explain. In a passage about a meager supper amid Civil War poverty, she mentions Lucullus, a Roman general known for his […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-200","post","type-post","status-publish","format-standard","hentry","category-appetizer"],"_links":{"self":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=200"}],"version-history":[{"count":7,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":207,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions\/207"}],"wp:attachment":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}