30 Days of Holiday: Spiked Cranberry Relish

The walls of my office are painted cranberry, and color is just one of the things I love about these bog berries.  My favorite soda is Sierra Mist/Cranberry.  It's only available during the holidays which, fortunately for me, means October in retail time.  I keep canned cranberry sauce in the house year round.  I like it with turkey, yes, but I also like it with chicken.  And later, when making a sandwich from those leftovers, a thin layer of cranberry sauce is better than mayonnaise any old day.  Better for you, too!

For holiday dinners, though, I like fresh, whole-berry cranberry sauce.  Not only do I prefer the taste, but cranberry relish is a pretty addition to any holiday table.  Most recipes call for the addition of orange.  This one does too...orange with a twist!

What's In It:

2 lb. fresh cranberries
1 c. sugar
1/4 c. Grand Marnier liqueur
1 orange, zested, peeled, and juiced

How To Make It:

Place all ingredients in food processor or blender.  Pulse several times to crush fruit and incorporate ingredients.  Do not over process; mixture should be chunky.
Allow to sit for 30 minutes at room temperature before serving. 
(If you prefer to serve relish chilled, put in refrigerator after allowing it to sit out for 30 minutes.)

Adapted from a recipe presented by Tyler Florence on "Food 911".

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Scary Good Scalloped Potatoes

There was probably a time in my older children's lives when they thought they might turn into a scalloped potato.  Those boxed mixes came in awful handy when faced with feeding three kids and one husband after working an eight hour day.

Time, knowledge, fewer mouths to feed, and more money to spend took me in a different direction.  I can't remember the last time I bought boxed scalloped potatoes, or boxed anything else for that matter.  Fresh is always best.
This recipe, however, does not yeild your ordinary, everyday, garden-variety scalloped potatoes...
You, and your holiday guests, are in for a treat!

What's In It:

3 lbs. russet potatoes, peeled and thinly sliced (A mandoline, if you have one, is best for all slicing in this recipe.)
Salt and pepper to taste
3/4 lb. Gruyere cheese, thinly sliced (Most delis will do this for you at no additional charge.)
2 tbl. Dijon mustard
3/4 lb. onions, thinly sliced (Vidalias if available.  If not, Texas Sweets will do.  Sweet onions are best here.)
1 c. dry white wine (Rule of thumb:  If you wouldn't drink it, don't cook with it.)
1/2 c. dry bread crumbs
1/2 c. finey grated parmesan cheese (Fresh, please.  It does matter.)
4 tbl. butter (Yes, butter!)

How To Make It:

Preheat oven to 350 degrees.
Butter 9x13 baking dish.
Layer 1/2 the potatoes in the bottom of the pan.  Sprinkle with salt and pepper.
Top with 1/2 the cheese.
Smear, lightly, with mustard.
Top with a thin layer of sliced onions.
Repeat layers, until dish is full. (about 3 layers).  Press flat.
Pour wine over layers, and sprinkle with bread crumbs and parmesan cheese.
Dot with butter.
Cover casserole with buttered aluminum foil.
Bake 30 minutes.
Remove foil, and bake for 1 hour, or until potatoes are tender and top is browned.
Serve immediately.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Coconut Sweet Potato Pudding

My family might never have experienced the joy that is this pudding had my mother not saved enough green stamps to trade for an Osterizer.  For the uninitiated (read: younger than 40), green stamps used to be given back along with change at the grocery store where catalogs were also available.  Mother spent lots of time persuing that catalog.  When enough stamps had been saved to trade for the item she'd circled in red ink, we drove to the Green Stamp Store.  For some reason (probably having to do with plenty of "breakables"), we were never allowed to go inside but sat, instead, inside a very hot car at the top of a very steep hill that served as a parking lot.  It was worth it though, because right across the street from the Green Stamp Store sat a Dairy Queen.  We went through the drive-thru.  Mom had her banana split while we sucked a rainbow of Mister Misties through red straws.
This recipe was one of many that came with mother's new blender, and she couldn't wait to try it.  Thanks to Oster, I was introduced to my first fresh, whole coconut.  It wasn't an altogether pleasant meeting.  Seems mother hadn't had occasion to conquer a coconut before but, using tools that heretofore I'd only seen used to screw screws and hammer nails, she did just that.  Coconut milk went everywhere.  And, the language!
Over the years she tamed the coconut, shredding enough for this pudding and a wonderful coconut cake.  Both soon became a Thanksgiving staple. 

What's In It:

1 1/2 c. milk
1 1/2 c. fresh coconut (Those not proficient with hand tools may choose to use 1-3 1/2 oz. can flaked coconut, but it does lose something in the translation.)
3/4 c. brown sugar
2 eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
2 tbl. butter, softened (Butter! It matters!)
1 tsp. cinnamon (I have taken the time to grind my own.  I don't anymore.)
1/2 tsp. salt
1/2 tsp. nutmeg (Here, fresh ground is ALWAYS best.)
1/2 tsp. ginger or allspice (Can I get a show of hands?)
1 1/2 c. diced, raw sweet potatoes
3/4 c. raisins (I prefer golden in this dish but you may use dark raisins, if you prefer)

How To Make It:

Heat oven to 350 degrees F.
Pour milk into blender container, cover, and press LIQUEFY button.
Remove cap and add coconut, gradually.  Process until coconut is grated.
Pour mixture through strainer; remove as much moisture as possible, retaining it in separate bowl.
Return liquid to blender container, setting strained coconut aside.
Add to liquid in blender-sugar, eggs, butter, cinnamon, salt, nutmeg, ginger or allspice.  Cover and LIQUEFY for a few seconds.
Remove cap and add potatoes, gradually.  Process until smooth.
Add raisins and process until coarsely chopped (Do not overprocess!)
Stir in 3/4 c. strained coconut.
Pour into buttered casserole dish.
Bake at 350 for 1 1/2 hours, or until knife inserted in center comes out clean.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Deviled Eggs Fit For A Queen

Yes, deviled eggs.  I know, I know.  They're a staple at picnics, Fourth of July cookouts, and Easter dinner.  And, they're bright yellow, a standard color for spring. Everything about deviled eggs virtually screams warm weather.
I'm posting them as a holiday recipe because, in my house. that's just what they are.  Admittedly, those holidays do include Easter and the Fourth of July but, according to my oldest son, a holiday isn't a holiday without deviled eggs, no matter the weather.
As if I needed one, I do have another reason.  These are simply the best tasting deviled eggs I've ever tasted.  (Sorry Mom.  Yours were great, but I wish you'd had a chance to taste these!) 
A big thank you to my friend Kay Morris (LYMI) for sharing, and her friend Joan Ellis for having the creativity to bring these flavors together.

What's In It:

1 dozen eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
1/2 c. mayonnaise
6 slices bacon, fried until crispy and chopped
2 tbs. shredded cheddar cheese (I use medium)
1 tbs. honey mustard (Yes, I said honey mustard.  Stay with me.  I promise you won't be sorry.)
1/4 tsp. freshly ground black pepper

How To Make It:

Fry bacon until crisp, cool, drain, and chop.
Boil eggs (Recipe for perfect boiled eggs:  Place eggs in Dutch oven.  Fill with water, covering eggs by 1 inch.  Add 1 tsp. baking soda.  Bring to boil over medium/high heat.  Remove from heat and cover.  Let stand 12 to 15 minutes.  Transfer eggs to bowl of ice water and let stand 2 minutes before peeling.*)
Halve eggs, removing yolk into small bowl.
Using a fork, mash yolks until fine.  Add mayonnaise, stirring well.
Add next four ingredients.  Stir until incorporated.
Spoon or pipe yolk mixture into whites.
Just before serving, dust with paprika.
Make copies of recipe.  You will need them.

*Boiled egg recipe courtesy of Martha Stewart Living May 2006



© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Hoppin' John

Black-eyed peas have long been a favorite in our house and a staple on our New Year's Day table.  During the week, for a routine meal, canned are fine.  We prefer Luck's.  But I've always made my holiday peas from scratch.  And, they were good until I found this recipe.  Now they are better-than-good, and my favorite part of the meal.  In fact, several days into January, I'll serve them, again, alongside a pan of cornbread. 
This recipe is unique in a couple of ways.  For one, it does not call for overnight soaking.  This works for me since I always seem to forget that step, anyway.  And, two, it calls for a bouquet of herbs that give the peas a wonderful flavor.  I like it so much that I add a few of the herbs to our everyday, canned peas as well!
The name "Hoppin' John" usually refers to peas that are served with rice, so I always have rice available.  Personally, though, I like these just they way they are!

What's In It:

1 lb. pkg. dried black-eyed peas
2 large ham hocks (about 3/4 lb.) (I use bits from a country ham my fathers gives us every year.  And, I don't measure.  We like our peas meaty!)
2 tbs. bacon drippings
4 c. water
1 large onion, cut into wedges (Yellow is good)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. dried, crushed red pepper
1/2 tsp. dried thyme
2 bay leaves
1 tsp. minced garlic
1 chicken bouillon cube
Hot cooked brown rice

How To Make It:

Sift through dried peas, using fingers.  Discard any misshapen or broken peas and any other debris.
Pour peas into a Dutch oven and add water to cover.  Bring to a boil and immediately remove from heat.  Let stand 1 hour.  Drain and return to Dutch oven.
Remove skin from ham hocks.  Cut meat away from the hocks, reserving bones.
Saute meat in hot bacon drippings in large skillet over medium-high heat for 3 minutes or until slightly browned.
Add meat, bones, 4 c. water, and next 8 ingredients to peas in Dutch oven.  Bring to a boil, reduce heat and simmer gently, stirring occasionally, 1 hour or until peas are tender.  Remove and discard bones and bay leaves.
May be served over rice.

Recipe adapted from one printed in Southern Living Magazine.










© Copyright 2009-2010 Stacye Carroll All Rights Reserved