Dr. Martin Luther King Jr., a revered historical figure, was not only a minister and leader of the Civil Rights Movement but also a philosopher who enjoyed the simple pleasures of home. He cherished Sunday suppers with his family and congregation members after church services. Hailing from Georgia, Dr. King had a penchant for Southern cuisine, relishing dishes like roast pork, rice with gravy, fried chicken, okra, and crowder peas. Upon returning from Sweden following his Nobel Prize win in 1964, he yearned for familiar flavors such as ribs, collard greens, and baked sweet potatoes.
In Dr. Frederick Douglass Opie’s book “Southern Food and Civil Rights,” it is mentioned that Dr. King often had a sweet tooth, with pecan or peach pie frequently gracing his table. His mother, Alberta Williams King, shared that he also had a fondness for a dessert known as “Quilly,” a unique treat made with whipped cream, mini marshmallows, almonds, coconut macaroons, and fruit, set in an ornate mold.
The origin of Quilly remains a mystery to many, as it is not a widely known dish. Resembling a gelatinized version of Ambrosia or Watergate Salad, this creamy dessert was named by Dr. King’s children, possibly due to the sugar wafer spikes adorning it. To prepare Quilly, one must allow for ample chilling time in the fridge after mixing the ingredients, resulting in a light and airy dessert with a delightful crunch from the coconut macaroon crumbles.
In recreating the Quilly recipe, it is essential to follow the instructions closely and allow for sufficient time for the dessert to set. Despite minor challenges in determining the appropriate mold size, the end result is a pleasantly textured treat with a subtle fruity sweetness and a hint of nostalgia. The combination of flavors, from the whipped cream to the peaches, creates a harmonious and enjoyable dessert that pays homage to Dr. King’s love for simple yet delicious fare.
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