Blue Moon Tomato Rounds

The Blue Moon was a well-loved restaurant in

Montgomery, Alabama for decades. Reservations

were difficult because it was a popular venue for

engagement parties, supper clubs, family gatherings,

and dressy cocktail affairs. Housed in an antebellum

cottage that had seen better days, the ambience

was perfect with fine old furniture, crackled

paintings, roaring fires and candlelight. My friend,

Cecil McMillan, took over after the death of the

founder, and maintained its popularity for many

more years. Invitations continued to be coveted

and everyone had their favorite appetizer, entree,

and dessert. This was my favorite starter when

summer’s tomatoes were at their best and this

version has become a staple in our house. Sadly,

the Blue Moon is no more.

24 rounds of white wheat bread, toasted

2 cups of homemade mayonnaise

½ cup of sour cream

2 tablespoons of rendered, white bacon grease

2 tablespoons of grated onions

1 teaspoon of sea salt

1 teaspoon of freshly ground black pepper

1 pound of smoked bacon, crisply cooked and chopped

24 slices of heirloom tomatoes

¼ cup of fresh basil, minced

Combine the mayonnaise, cream, bacon grease,

onions, salt and pepper. Spread generously on the

toasted rounds, place a tomato slice on top, and

sprinkle with the bacon bits. Before serving, top

with a little basil.

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1 Comment

  1. Thanks so much for this post. Cecil McMillan will be at the Alabama Book Festival in Montgomery, AL, on Saturday, April 21, 2012 to talk about the Blue Moon and his cookbook, The Blue Moon Revisited. Your post is so informative that we linked to it on the Featured Authors page of the festival website (www.alabamabookfestival.org). Thanks!


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