Please enjoy the recipes listed below, and all eggs will be large unless otherwise noted.
Refreshing Grapefruit Cocktail
1 1/2 cups ruby red grapefruit juice, fresh squeezed
1 1/2 cups plain seltzer water
1/2 cup gin
2 Tbl. Campari
Ice cubes
Into a pitcher add the grapefruit juice, seltzer water, gin, and Campari stirring to combine. Fill 4 cocktail glasses with ice and pour over cocktail. Garnish with grapefruit slice.
Pickled Shrimp
1 lb. medium to large shrimp, cleaned
2 Tbl. Old Bay seasoning
1/2 tsp. celery seeds
1/4 tsp. allspice
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1/4 cup fresh parsley, finely chopped
salt and freshly ground black pepper
good pinch of red pepper flakes
2 garlic cloves, finely minced
10 dried bay leaves
1 small yellow onion, thinly julienned
Into a large pot add 8 cups water and Old Bay seasoning, bring to a boil, add shrimp and cook about 2 minutes. Transfer shrimp to a bowl of ice water to stop cooking, drain well. Into a food grinder add celery seeds and allspice, grind to a fine grind. Into a bowl add ground spices, olive oil, lemon juice, parsley, salt, pepper, pepper flakes, garlic, and bay leaves, mixing to combine. Into a 1 qt. glass jar layer the shrimp and onions, pour over liquid mixture. Cover with lid and chill overnight.
Pimento Cheese - no southern meal would be complete without pimento cheese
2 garlic cloves, crushed
2 tsp. grated red onion
1 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 roasted red bell pepper (from a jar)
2 cups sharp cheddar cheese, shredded
2 cups Monterey jack cheese, shredded
4 oz. cream cheese, soft
1 cup mayonnaise
1 tsp. cayenne
salt to taste
Into a food processor, pulse the garlic to fine mince, add remaining ingredients and pulse to combine. Scrape into a pretty serving bowl, cover with plastic wrap, chill for at least 1 hour. Serve with toasted baguette slices, crackers, etc. This is also great for grilled cheese sandwiches or mixed in with macaroni and cheese.
Buttermilk Biscuits (I would make a couple of batches)
5 cups all purpose flour
1 Tbl. kosher salt
5 Tbl. sugar
1 Tbl. baking powder
16 Tbl. unsalted butter, frozen
1 3/4 cups buttermilk
2 Tbl. honey
1 Tbl. fresh rosemary, chopped
Preheat oven to 400 degrees. Into a bowl whisk the flour, salt, sugar, and baking powder. With a box grater, grate 10 Tbl. of the frozen butter into flour mixture and gently mix with your hands. Add buttermilk and gently fold to combine forming a soft dough. Turn dough out onto a floured work surface patting into an 8x6 square about 2-inches thick. Cut into 6 squares and place 3-inches apart on a parchment lined baking sheet. Bake about 20 minutes. Into a small saucepan add remaining butter, honey and rosemary stirring to combine. Brush over hot biscuits, return to oven and bake about 10 more minutes.
Sausage and Cornbread Stuffing
Cornbread
1 Tbl. vegetable oil
1 Tbl. butter
1 egg
2 cups whole buttermilk
2 cups self rising white cornmeal
1/4 cup self rising flour
Stuffing
1 lb. ground sausage
1 head celery, trimmed and finely chopped
2 yellow onions, finely chopped
Cooked cornbread, crumbled
4 cups seasoned bread crumbs
4 Tbl. fresh sage, chopped
1/2 cup golden raisins
1 cup cremini mushrooms, chopped
1 cup turkey stock, warmed (you might need more, I like mine really moist)
salt and freshly ground black pepper
2 Tbl. butter, soft (for buttering pan)
Cornbread; preheat oven to 400 degrees. Into a 12-inch skillet add butter and oil, put in oven and let butter melt. Into a bowl beat egg and buttermilk. Add cornmeal and flour, add 1/3 cup of water to water. Remove the hot skillet from oven with hot pads (obviously), swirl the butter and oil around, pour in the batter and bake about 35 minutes. When baked, remove from oven to cool. Into a skillet add the sausage and break up, browning and stirring while cooking. After a few minutes, add the celery, onions, mushrooms and raisins to pan cooking to soften. Into a large bowl add the seasoned bread crumbs, the cooled cornbread (that you have broken into pieces) the fresh sage, salt, pepper and cooked sausage mixture. Toss together and add warmed turkey stock, taste and season with salt and pepper. Transfer to a large buttered baking dish, covered with foil baking about 45 minutes, remove foil and bake about 15 more minutes.
Citrus Whole Cranberry Sauce
1 lb. whole cranberries, rinsed and picked over
3/4 cup sugar
1/2 cup fresh orange juice
1/2 cup fresh ruby red grapefruit juice
1 Tbl. fresh lime juice
pinch of salt
zest of 1 orange, cut into strips
zest of half grapefruit, cut into strips
zest of 1 lime, cut into strips
Place ingredients into a pot and bring to a boil. Reduce heat to simmer and stir well. Cook covered without stirring about 15 minutes. Transfer to a bowl or container, remove zests and chill until ready to serve.
Waldorf Salad
3 large crisp, tart apples, peeled, cored and chopped (spritz with some fresh lemon juice to prevent browning)
3 stalks celery, thinly sliced on diagonal
3 large pears, peeled, cored and chopped (spritz with some fresh lemon juice)
1/2 cup pecans, chopped
1 Tbl. orange juice
1 tsp. fresh lemon juice
1/2 cup mayonnaise
1 Tbl. honey
Into a large bowl whisk the mayonnaise, honey, orange juice and lemon juice to combine. Stir in the apples, celery, pears and pecans mixing to combine. Cover and chill.
Green Bean/Mushroom Casserole
3 cups rich chicken stock
2 lbs. fresh green beans
3 cups cremini mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups all purpose flour
2 small yellow onions, julienned
5 Tbl. butter
1/3 cup heavy whipping cream
Into a large pot bring water to a boil, add beans and cook about 3 to 4 minutes, crisp/tender. Drain well and rinse with cold water to stop cooking. Drain again and pat dry with paper towel. Into a large heavy pot, add some canola oil about 2-inches deep heat to 350 degrees. Place 1 cup of flour into a bowl and working in batches, add some onions, shaking off excess flour and fry to golden brown, transfer to paper towels and lightly sprinkle with some salt, continue cooking onions to golden and crisp. Heat oven to 375 degrees. Grease a casserole dish with 1 Tbl. butter. Into a small saute pan add a little butter and add mushrooms cooking to golden. Into a large saucepan add remaining 4 Tbl. butter and whisk in the 1/4 cup of flour cooking and whisking about 1 minute, season with salt and pepper. Whisk in stock, bring to a boil and reduce to simmer whisking occasionally until thickened. Whisk in the heavy cream, taste and adjust seasoning. Into the cream mixture add cooked mushrooms, cooked beans and half of the cooked onions, pour into the prepared baking dish and top with remaining cooked onions. Bake about 20 minutes.
Copper Pennies - an old fashioned dish, but so good
1 lb. carrots, peeled and sliced thin (about 4 cups)
1/2 large sweet onion, thinly julienned
1/2 large green bell pepper, thinly julienned
Marinade
1 can condensed cream of tomato soup
3/4 cup sugar
1/4 cup canola oil
3/4 cup apple cider vinegar
1 Tbl. Worcestershire sauce
1 Tbl. yellow mustard
1 tsp. kosher salt and freshly ground black pepper
Easy version; place peeled/sliced carrots into a microwave safe bowl with 2 Tbl. water, cover and microwave for about 8 minutes, you want crisp/tender. Drain well and pat dry with paper towels, pour into a large glass bowl, add the onions and green bell pepper tossing to combine. Into a saucepan, add the condensed soup, whisking with remaining marinade ingredients. Bring to a boil, reduce to simmer and cook about 5 minutes. Pour hot mixture over vegetables, cover and refrigerate for 24 hours, stirring occasionally. Transfer to a pretty serving bowl.
Delicious Garlic Mashed Potatoes
3 heads of whole garlic, unpeeled
olive oil
3 lbs. russet potatoes, peeled and chopped
Heavy whipping cream
Whole Milk
1 (8 oz.) package cream cheese, soft
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped (plus a little extra)
Preheat oven to 400 degrees. Using heavy duty foil, make a large packet. With a sharp knife just slice off a small portion of the top of garlic and place into packet, drizzling with a touch of olive oil. Pinch edges of packet together and place onto a small baking sheet. Bake about 45 minutes. Remove and uncover foil, cooling slightly. Into a large pot of boiling salted water add potatoes and cook about 25 minutes or until tender. Drain well and place back into pot. Mash well, squeeze cooled garlic into pot with potatoes and mash. Mash in cream cheese, salt, pepper, add some milk and heavy whipping cream, mashing into potatoes. Taste and adjust salt and pepper. Stir in parsley and place into a serving bowl or small platter, garnish with more parsley.
My Very Favorite Collards (seriously I could eat the entire bowl myself)
4 lbs. collard greens, cleaned and sliced into larger pieces
1 lb. bacon, chopped (thick cut and smoked)
1 large yellow onion, diced
6 cups rich chicken stock
2 cups water
salt and freshly ground black pepper
4 garlic cloves, minced
Tabasco, to taste
3 Tbl. white distilled vinegar
Place the bacon into a large pot, brown the bacon with the onions and cook onions to soften. Add garlic and cook about 1 minute. Pour in chicken stock and bring to a boil, add 2 cups water, turn heat down to medium. Add the collards, and season with salt and pepper, add the vinegar and stir pot. Cover pot and let simmer about 1 hour over medium high, stirring occasionally. Stir in Tabasco to taste, adding more salt and pepper if needed. Remove from pot to a serving bowl and be sure to add some of the delicious pot liqueur.
Roasted Turkey with Bourbon Glaze
1 (15 to 20 lb.) turkey, neck and giblets reserved
3 Tbl. crumbled sage
salt and freshly ground black pepper
2 oranges, sliced in half
3 yellow onions, halved
melted butter, I like lots
Glaze
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
1 cup dark brown sugar
Gravy
milk
heavy whipping cream
salt and freshly ground black pepper
extra turkey or chicken stock
roux (made with butter and flour)
Preheat oven to 400 degrees. Rinse the entire bird with cold water, cleaning out inside and outside of bird. Pat dry with paper towels, inside and out. In the front cavity add the halved oranges and some of the halved onions, in the rear cavity add remaining onions. Tie drumsticks with kitchen twine. Season inside and outside of turkey with salt, pepper and sage. Place breast side up onto a roasting rack in a heavy roasting pan. With a pastry brush, brush butter over turkey and place in oven and roast for about 1/2 hour. Reduce heat to 350 degrees, tent the bird, baste again and continue cooking (15 minutes per pound). Continue basting with melted butter occasionally. You want the internal temperature to reach 165 degrees, it should take about 4 hours, possibly more. About halfway through cooking time, add about 2 cups of stock to the bottom of the pan, and don't allow to go dry. Glaze; into a jar with lid add ingredients and shake well to combine. The last 1/2 hour of cooking, glaze the bird all over with a pastry brush. Remove bird from oven and transfer to a carving board, loosely covered with foil for about 20 minutes. Discard the onions and oranges. Carve bird and arrange onto beautiful serving platter garnished with sugared cranberries, or tangerines or something attractive.. Gravy; skim off any fat from the stock accumulated in bottom of pan. Turn on heat over burners and whisk in the roux whisking to thicken slightly. Whisk in some milk, more turkey stock and whipping cream. Taste and season with salt and pepper. Pour gravy into a serving bowl or gravy boat. You want a gravy that isn't too thin, but you don't want it too thick either. Note; if you forgot how to make a roux, you add equal parts butter melted into a saucepan with equal parts all purpose flour, whisking to combine and cooking about 1 minute to remove flour taste. Season with a little salt and pepper.
Sweet Potato Casserole
3 lbs. sweet potatoes, peeled and cut into chunks
3 egg whites, beaten
3 Tbl. pure maple syrup
1 tsp. pure vanilla extract
Topping
1/2 cup pecans, lightly toasted and chopped
2 Tbl. brown sugar
2 Tbl. melted butter
1/4 tsp. cinnamon
1 Tbl. fresh orange zest
1/3 cup dried Turkish apricots, chopped
Preheat oven to 350 degrees. Place potatoes into a large Dutch oven with cold water and bring to a boil. Cover and cook about 25 minutes or until tender. Drain well and place back into pot. Mash with a potato masher and cool slightly. Stir in beaten egg whites, maple syrup, vanilla and apricots. Transfer to a buttered baking dish. Topping; combine topping ingredients and sprinkle over mashed sweet potatoes. Bake uncovered for about 30 to 45 minutes.
Red Velvet Cheesecake
1 lb. milk chocolate, chopped (use a good quality)
1/2 cup butter
1 package chocolate wafer cookies (about 45 cookies)
1 cup semisweet chocolate chips
1 cup slivered almonds
1/2 cup brown sugar, packed
1/2 cup butter, melted
4 (8 oz.) packages cream cheese, soft
1 (8 oz.) carton sour cream (I like Daisy brand)
1/3 cup sugar
1/3 cup buttermilk
2 Tbl. red food coloring
4 eggs
2 egg yolks
fresh raspberries, for garnish if desired
chocolate leaves or mint leaves, for garnish if desired
Preheat oven to 350 degrees. Into a saucepan, melt chocolate and 1/2 cup butter over medium, transfer to a bowl and allow to cool completely. Place cookies, chocolate chips, almonds and brown sugar into a food processor. Cover and pulse until finely ground. Add 1/2 cup melted butter, cover and pulse to combine. Transfer crumbs to a 10x3 springform pan with removable bottom and press crumbs on bottom and up sides of pan leaving about 1/2 inch space at top. Wrap the springform pan in a couple of layers of heavy duty foil, including up sides of pan. Filling; into a large bowl of electric mixer, beat cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring. Add the eggs/yolks and beat to combine. Pour filling into crust, place filled springform pan into a shallow baking pan. Pour in about 2-inches of hot water and carefully place in oven. Bake for about 1 hour 15 minutes or until 2 inches of outside edge appear to be set with lightly shaken. Remove springform pan from baking pan and cool cheesecake in pan on wire rack about 30 minutes. With a sharp bladed paring knife run around edges of crust to release. Remove springform and allow to cool for 1 hour. Cover lightly and place into refrigerator chilling for at least 4 hours. To serve; garnish with raspberries and leaves, slice into pieces.
Pecan Pie
Pie crust for 1 (9-inch pie plate)
Filling
1 cup corn syrup
3/4 cup sugar
1/4 brown sugar
2 Tbl. butter, melted
2 tsp. pure vanilla extract
pinch of salt
3 eggs, beaten
1 1/4 cups pecans, rough chopped, plus 1/2 cup pecan halves
Prepare you pie crust, place into pie plate and chill for 30 minutes. Preheat oven to 350 degrees. Into a bowl whisk the corn syrup, sugar, brown sugar, butter, vanilla, salt and eggs. Fold in chopped pecans. Pour filling into pie plate and arrange halved pecans in a decorative fashion onto pie. Bake about 1 hour and if crust is getting to browned, tent edges with foil. Let cool before serving. Serve with vanilla ice cream or freshly whipped cream adding a splash of bourbon to the whipped cream.
Pumpkin Tiramisu
1 can pumpkin puree
1/2 cup light brown sugar
3/4 tsp. ground ginger
3/4 tsp. cinnamon
salt
1/2 tsp. freshly ground nutmeg
3/4 cup sugar
1 1/2 cups mascarpone cheese
2 1/2 cup heavy whipping cream
2 cups brewed coffee
2 packages dry ladyfingers
chocolate shavings
Into a large bowl whisk the pumpkin puree with brown sugar, ginger, cinnamon, salt, nutmeg, and 1/2 cup of sugar. Add the mascarpone and heavy whipping cream, beating to soft peaks, but don't over beat. Into a medium bowl whisk the coffee with 2 Tbl. of sugar until dissolved. Dip both sides of 6 ladyfingers into the coffee mixture arranging in a single layer into a 4 qt. trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times ending with pumpkin mousse. Cover and refrigerate overnight. Into a bowl of electric mixer beat the remaining 1 cup of whipping cream and 2 Tbl. of sugar to form medium peaks. Dollop whipped cream over tiramisu and dust with chocolate shavings.
Bon Appetit
Being thankful isn't just for the Thanksgiving holiday. Scripture tells us to be "thankful in everything in all circumstances." - 1 Thessalonians 5:18
"All of this is for your benefit, so that the grace that is reaching more and more people may cause thanksgiving to overflow to the glory of God." - Corinthians 4;15
"For it is by grace that you have been saved through faith, and this is not from yourselves, it is the gift of God." - Ephesians 2:8
"Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God." Philippians 4:6
"Give thanks in all circumstances; for this is God's will for you in Christ Jesus. I will give thanks to you, LORD, with all my heart; I will tell of all your wonderful deeds." - Psalm 9:1
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