|A slight crunch on the outside and chewy on the inside, these light and airy cookies are made with coconut, sugar, flour and beaten egg whites.|
Tuesday, December 3, 2013
Saturday, November 30, 2013
|Homemade stock made from a ham bone or ham hocks.|
How to Make Homemade Ham StockFor most Southern households, major holidays mean ham and most often ham means a leftover ham bone. If you don't have an immediate use for that ham bone, save it and freeze it, or use it to make a stock that you can freeze for later.
Tuesday, November 26, 2013
|Sweet potatoes baked in a spiced, sugar syrup.|
Candied YamsWe eat a lot of sweet potatoes here in the Deep South, and especially in Mississippi and Louisiana, because they are state crops for us, fresh and in abundance, especially in the fall and winter months.
Thursday, November 21, 2013
|Brussels sprouts, steamed first, then sauteed in butter and cream, and finished with a bit of salt, pepper and Parmesan.|
How to Cook Brussels SproutsI have been trying to learn to love brussels sprouts all my life, and more so since I started blogging about food. I've tried them a multitude of ways, and quite a few different versions here lately - a simple saute, oven braised, roasted and now creamed.
Tuesday, November 19, 2013
|Kentucky Legend, Original Off the Bone Double Smoked Ham.|
Monday, November 18, 2013
|Boneless ham, cooked in a slow cooker with apple cider and glazed with a brown sugar, mustard and pepper jelly glaze.|
Slow Cooker Pepper Jelly Glazed HamI love baking my ham for the holidays, although a slow cooker is a great way to cook ham too, and like crockpot dressing, it's also a great way to free up space in the oven.
|Baby carrots made with a traditional butter and brown sugar glaze.|
Brown Sugar Glazed CarrotsHonestly, what would a holiday be without some kind of glazed carrot on the table? One of my favorites is Julia Child's savory glazed version, slow stewed in beef stock and butter, but the orange juice and cane or maple syrup glazed is another great version too. This is probably the more classic holiday glazed carrot, made with a traditional brown sugar and butter glaze.
Friday, November 15, 2013
|Easy spiced peaches, made from canned peach halves and a spiced vinegar and brown sugar syrup - a perfect holiday side.|
Spiced PeachesLots of folks still put up peach preserves and butters and jarred slices and peach halves in the summer, and many of them are sure to include a few jars of them spiced. They really are delicious. Did you know that you can get that same tasty flavor for a practical holiday side dish, with no canning and just a few basic, pantry items? These really are so simple to put together and just the perfect accent to the holiday meal.
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