Happy New Year!

Don't forget to come to our giant dance party at 9 p.m. - No Cover Charge - Free Champagne Toast!

Hoppin' John

"There is a dish that originated in Charleston called Hoppin' John," Edna Lewis writes in In Pursuit of Flavor, "which we had never heard of in Virginia." This (along with the fact that she found black-eyed peas a little dull) goes a long way toward explaining why she decided to gussy up its scrupulous simplicity—virtually unchanged through the centuries—with tomatoes. Well, nobody's perfect. Here you'll find the real thing, traditionally eaten on New Year's Day for good luck. Serve it with extra black-eyes and their pot liquor on the side to add more moisture, as well as a platter of simmered greens.
Makes 6 to 8 servings
Edna Lewis

1 pound dried black-eyed peas, picked over and rinsed
1 meaty ham hock (about 10 ounces)
1 large onion, chopped
1/4 teaspoon dried hot red-pepper flakes
9 cups water
2 cups long-grain white rice

Bring all ingredients except rice to a boil in a large heavy pot, skimming any foam, then simmer, covered, until peas are barely tender, about 30 minutes. Transfer 4 cups peas and 4 cups cooking liquid to a heavy medium pot. Transfer ham hock to a cutting board, then set aside remaining peas and liquid in larger pot.
Discard skin from ham hock and chop meat, discarding bone. Stir rice and ham into smaller pot of peas with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring to a rolling boil. Stir, then simmer, tightly covered, over very low heat until rice is tender and liquid is absorbed, about 30 minutes. Remove from heat and let hoppin' John stand 10 minutes.
Meanwhile, simmer remaining peas and liquid, covered, until peas are tender, about 10 minutes. Serve with hoppin' John

great gifts for the holidays

Of course I recommend Gift Certificates, cookbooks and hot sauce from the Fish House as the best gift available but if you already have those things and are still stuck for gift ideas here are a couple that have been very successful for me.

Honest to goodness Florida Oranges!

Floridas Finest Citrus Gifts. The Orange Shops Florida Oranges, Indian River Grapefruit, and Sweet Tangerines make wonderful gifts for friends and family.

The Orange Shop, located in Citra, Florida is the place to have a little bit of florida sent to those who are lucky enough to be on your Christmas gift list.  I sent a bushel of mixed citrus to my folks last year.  They swear that it is the nicest gift that they received all holiday season.  The people at The Orange shop had all of my addresses saved from last year and were quickly able to duplicate the order for this year.  They are good people!

The other great gift that I can recommend is The Big Green Egg:

 Big Green Egg, World's Best Smoker and Grill

You can't buy these online because it will void the lifetime warranty but thankfully you can get one locally in Pensacola at the Pinch a Penny Pool and Spa supply store.  There is one located on the corner of 9th and Olive.  They have the grills in stock, assembled and ready to go.  I bought one for my James last week. I got the large sized grill.  So far we have cooked a whole chicken, pork ribs and steaks.  They have been the most delicious tasting food we have ever cooked -- ever.  The big green egg comes with everything you need to start cooking once you get it home.  James says it is the best gift he has ever received.  Happy holidays everyone! Shelley.

Welcome the New Year with us!

Click on each poster for a larger more readable copy.  

Sweet Tea Series #3

Southern Brunch

Southern Frittata

8 slices bacon (about 1/2 pound) cut into ½” ribbons
¼ stick butter
1 small yellow onion (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
½ pound ham steak (diced)
2 garlic cloves (smashed and diced)
½ teaspoon hot sauce
½ teaspoon black pepper
¼ cup white wine
¼ teaspoon salt
12 eggs
2 cups shredded Gouda cheese
Preheat oven to 350 degrees. In a large cast iron skillet, sear bacon on medium heat until crispy. Remove bacon and set aside. Melt butter and sauté onions, peppers, and garlic until soft. Add ham steak and deglaze with white wine. Let simmer until white wine is reduced by half. Reduce heat to low. In a mixing bowl, whisk eggs with salt, pepper, and hot sauce until frothy. Add egg mixture and bacon directly to pan and incorporate. Cook on low heat, mixing constantly, until mixture starts to stiffen evenly. Top with shredded cheese and place directly in the oven for approximately 15 minutes. Remove from oven. Allow pan to cool. Remove from pan and cut into wedges. Serves six.

Hollandaise and Poached Eggs

Hollandaise
1 pound butter
6 egg yolks
1 small lemon
1 teaspoon hot sauce

Poached Eggs
12 eggs
3 quarts water
½ cup white vinegar
Bring water and vinegar to a rolling simmer in a 1-gallon saucepan. In a separate saucepan, melt butter on low heat and skim off foam. This clarifies the butter and separates the milk solids that fall to the bottom (also known as drawn butter). In a stainless mixing bowl mix egg yolks and place on top of the simmering saucepan, whisking constantly. This heats the eggs very slowly (also called tempering). In small increments, slowly add hot butter. Are you still whisking? Once all the butter has been added, remove from heat and add juice of ½ lemon and a touch of hot sauce. Set aside for Benedicts.
Reduce saucepan heat to low. Make sure water is at a slow roll, meaning its not moving. If the water is boiling or simmering, it will cause all the eggs to break and overcook. Carefully drop eggs a few at a time and poach until cooked as you would like them. Carefully take them out with a slotted spoon and set aside for Benedicts.

Eggs Sardu with Blackened Jumbo Shrimp

1 batch hollandaise from above recipe
½ stick butter
1 6-pack English muffins
1 batch poached eggs from above recipe
2 1-pound ham steaks (seared and cut into 6 pieces)
½ stick butter
1 medium onion (julienned)
1 medium red bell pepper (cleaned and julienned)
2 garlic cloves (smashed and minced)
1 can quartered artichoke hearts
1 8-ounce bag fresh baby spinach
½ teaspoon black pepper
1 teaspoon salt
1 cup heavy cream
12 large jumbo Gulf shrimp
¼ cup blackening seasoning
¼ stick butter
Halve English muffins, toast, and add butter. Set aside. In a large non-reactive sauté pan on medium-high heat, melt ½ stick butter and sauté onions, bell peppers, and garlic until softened. Add artichoke hearts, salt, pepper, and cream. Reduce heat to low and allow cream to reduce. Fold in fresh spinach until wilted. Set mixture aside. To blacken shrimp, melt butter in a cast iron skillet on medium-high heat. Coat shrimp with blackened seasoning and sear until tails are cooked thoroughly.
To assemble, place English muffins on plate, top with ham steak, then egg, then sauté mixture, then hollandaise, then 2 shrimp. Serves 12.  

Southern Green Tomato Benny

1 6-pack English muffins
12 fried green tomatoes (recipe from this year’s first Sweet Tea class)
1 pound andouille sausage (Apple Market carries it) seared and cut on the bias
1 batch hollandaise
1 batch roasted red pepper rémoulade (from this year’s first Sweet Tea class)
12 poached eggs
Green tomato maque choux (from this year’s first Sweet Tea class)

Assemble the Benedicts with the English muffin topped with green tomato, then andouille, then rémoulade, then green tomato, then poached egg, then hollandaise. Makes 12 Benedicts.

Monte Cristo Sandwiches

With Bourbon Honey Mustard and Blackberry Sauces

Monte Cristo
8 slices bread (preferably Italian or potato bread)
4 slices baby Swiss cheese (preferably Boar’s Head)
8 slices turkey (preferably Ovengold by Boar’s Head)
12 slices ham (preferably Boar’s Head honey ham)
8 pieces bacon (about 1/2 pound) from Bourbon Honey Mustard recipe below
3 eggs
1 cup milk
½ tablespoon salt
½ tablespoon black pepper
½ stick butter

In a mixing bowl, add eggs, milk, salt, and pepper. Whisk thoroughly and set aside. Assemble sandwiches and stab with a couple of toothpicks to hold together. In a large sauté pan on low to medium heat, melt butter. Submerge sandwiches in egg mixture, flip and submerge on the other side and place directly in the pan. Cook on each side until golden brown and cheese is fully melted. Makes 4 sandwiches.


Bourbon Honey Mustard

8 pieces bacon (about ½ pound)
¼ stick butter
1 small white onion
1 large shallot
2 garlic cloves
¾ cup bourbon
½ cup honey
½ cup brown sugar
¼ tablespoon salt
¼ tablespoon pepper
1 cup Creole mustard


On medium high, sauté bacon in a large sauté pan until crispy. Set aside for sandwiches. Add butter and sauté onions, shallots and garlic until soft and translucent. Deglaze with ¼ cup bourbon. Reduce heat to low and add brown sugar and honey until bubbly. Add remaining bourbon and whisk in salt, pepper, and Creole mustard. Set aside.


Blackberry Sauce
1 pound frozen or fresh blackberries
½ cup red wine
½ cup bourbon
1 ½ cups white sugar
½ teaspoon salt
¼ cup cornstarch
Water (cold)
In a medium saucepan on medium heat, add blackberries, red wine, bourbon, sugar and salt. Heat until it simmers. Put cornstarch in a cup and mix in cold water until mixture is very consistent and smooth. This is called slurry, which is a thickening agent. Add slurry and the mixture will thicken rapidly.

Pain Purdue “lost Bread”

Stuffed with Grand Marnier Cream with Bourbon-Glazed Peaches

 

Stuffing
1 8-ounce block of cream cheese (soften to room temperature)
4 ounces mascarpone cheese
¼ cup confectioners’ sugar
½ cup sugar
4 tablespoons Grand Marnier
In a small saucepan, on low heat, whisk together Grand Marnier with sugar until it becomes syrup. Set aside and allow to cool. In a large bowl, mix all the ingredients until full incorporated. Set aside.  

Batter
6 eggs
1 cup milk
1 tablespoon cinnamon
1 teaspoon coriander
¼ cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
In a large mixing bowl, whisk all ingredients together until fully incorporated. Set aside.
Topping: Same recipe as the bourbon-glazed peaches from last class

Breads
2 large bread begets or six hoagie rolls
½ stick butter
¼ cup chopped pecans
Cut ends off of begets, cut into thirds, shave crust off, and cut in half like a po’ boy bun. Add cream cheese mixture evenly and close. Submerge entire roll in batter until fully soaked. In a large sauté pan, on low to medium heat, melt butter and sauté French toast until golden on each side and egg mixture is fully cooked inside and out. Cut in half and top with bourbon-glazed peaches. Garnish with chopped pecans.

Noreen VanHorn-Teague's Homemade Cobbler

Fruit Cobbler

1 stick butter 
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
2 cups fresh fruit such as blueberries, blackberries, or peaches

You can make this in a skillet or a 9” x 13” baking dish. Preheat oven to 350 degrees. Once 350 degrees has been reached, place the butter in the skillet or dish and place in the oven to melt.

In a medium-sized bowl, mix together flour, sugar, and baking powder. Stir in milk.

Carefully remove pan of melted butter from oven. Pour mixture into pan, but DO NOT STIR. Add two cups of fresh fruit by sprinkling it evenly across the top. DO NOT STIR.
Bake in preheated oven for 50 to 60 minutes—until fruit is bubbly and batter is set and golden brown.
Serve with homemade whipped cream (see below). Enjoy!

Homemade Whipped Cream
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat; cream will then become lumpy and butter-like!
I like to make this in a stainless steel bowl and before I mix it all together I put the bowl and the beaters into the freezer for about 20 minutes. This makes the process go a lot faster.

Coming tomorrow.... Noreen Vanhorn's homemade cobbler!

Cream Cheese Sausage Roll from Brenda Gouge!

Had this at the bed & breakfast in Andalusia, AL. It is incredible!

- Brenda Gouge

CREAM CHEESE SAUSAGE ROLL

1 lb. Jimmy Dean sausage
1 (8oz) pkg cream cheese
2 cans Pillsbury crescent rolls

Brown sausage like hamburger meat (drain).
While preparing sausage, soften cream cheese in microwave for 15 seconds.

Unpack the rolls.

Use roll as the bottom crust.

Mix sausage and cream cheese together. Spread mixture onto a bottom crust.

Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring.

Bake at 325°F until golden brown. Cut into squarely shaped pieces.

Serve hot or cold.

Recipes from the October 9 class

Sweet Tea Class Number 1

5 Things You Can Do With A Green Tomato

#1 Green Tomato Salad Over Greens with a Smoked Garlic Ranch

Green Tomato Salad
2 green tomatoes
3 Roma tomatoes or 2 small beefsteak tomatoes
1 large red bell pepper
1 small Vidalia onion
7 fresh basil leaves
3 tablespoons balsamic vinegar
3 tablespoons red vinegar
2 tablespoons white vinegar
3 tablespoons canola or olive oil
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon sugar

Cut tomatoes, sweet pepper, and onion into 1” cubes and put in a plastic container that has a lid. Mix remaining ingredients, thoroughly coat vegetables with mixture, and put the lid on. Let rest for at least 2 hours in the refrigerator. Prior to service, season with salt and pepper to taste.

Smoked Garlic Ranch/Buttermilk Dressing

*1 packet ranch mix from store

1 cup sour cream
1 1/2 cups buttermilk
¾ cup mayonnaise
1 cup canola or olive oil
½ cup whole roasted garlic
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
**1 ½ teaspoons liquid smoke
½ teaspoon blackening seasoning
1 teaspoon salt

* The difference between a ranch dressing and traditional buttermilk dressing is MSG and MSG only! If you would like buttermilk dressing, leave out the packet of ranch mix, which has the MSG in it, and double the amount of onion powder, garlic powder, black pepper, and add more salt to taste.
**In the restaurants, we smoke our own garlic in a firewood smoker. Use liquid smoke only as a substitution if need be.

Set oven to 325 degrees. Combine garlic cloves and oil in a small roasting pan and cover with foil. Roast garlic cloves until golden brown. They will start to soften and float to the top. Remove from oven, strain, and cool to room temperature. Pulverize garlic, combine all dressing ingredients, whisk thoroughly, and set aside in the refrigerator for at least 2 hours before service.
For service, top your favorite salad greens with the tomato mixture and ranch dressing. Pan roast 5 pieces of bacon until crispy, crumble, and sprinkle on top of your finished salad. Serves 10.

#2 Green Tomato Maque Choux
10 strips bacon (apple-wood smoked, preferably)
2 medium green tomatoes (cut into small cubes)
**1 poblano pepper (seeded and cut into small dice)
2 medium red bell peppers (seeded and cut into small dice)
1 Vidalia onion (cut into small dice)
2 cups white corn kernels
1 teaspoon salt
1 teaspoon blackening seasoning
2 bay leaves
½ teaspoon black pepper
½ teaspoon hot sauce
½ cup white wine
3-4 tablespoons heavy cream
2 tablespoons butter

** Poblanos are hot; if you’re sensitive to capsaicin oil, handle carefully or use plastic gloves.

Cut bacon into small ribbons. In a large cast iron pan, sear bacon pieces on medium heat until crispy and all the fat is rendered. Remove bacon pieces and set aside for later. Add onions to the hot skillet and sauté until translucent. Add peppers and green tomatoes and sauté for approximately 4 minutes or until peppers start to soften. Add corn and seasonings and sauté for another 2 minutes. Slowly add wine ½ at a time and deglaze until all the alcohol burns off and mixture starts to thicken. Remove from heat and add heavy cream and butter until mixture is thoroughly incorporated. Before service, re-season with salt and pepper to taste.




#3 Andouille- and Fontina-Cheese-Stuffed Green Tomato Over Creole Green Tomato Risotto

Stuffed Tomatoes
10 green tomatoes
20 pieces of bacon (apple-wood smoked, preferably) cut into ¼” ribbons
1 pound andouille sausage (cut into 3/8” cubes)
3 stalks celery (cut into small dice)
2 red bell peppers (cut into small dice)
1 large Vidalia onion (cut into small dice)
1 large green bell pepper (cut into small dice)
2 shallots (cut into small dice)
4 Roma tomatoes (cut into large cubes)
6 bay leaves
1 tablespoon thyme, dried or fresh
½ teaspoon black pepper
1 teaspoon dried basil
3 teaspoons blackening seasoning
4 teaspoons hot sauce
4 teaspoons Worcestershire sauce
1 cup white wine
1 lemon
2 teaspoons salt
1 cup shredded fontina cheese
Chopped green onion for garnish

Slice tomatoes in half like a grapefruit and remove insides with a tablespoon. Set shells aside and dice insides. In a large saucepan, on medium heat, add bacon and sauté until crispy. Remove bacon from pan and set aside. Add diced andouille sausage and sauté until all fat is rendered. Strain, remove from pan and set aside. Add onions and sauté in bacon grease until soft. Add celery, peppers and shallots; sauté for at least 4 minutes or until vegetables turn soft. Add green tomatoes, spices, hot sauce, Worcestershire, and juice of one lemon. Sauté items together and add white wine ¼ cup at a time. While stirring constantly, wait for the alcohol to burn off each time. After the first wine addition, gently fold in Roma tomatoes. Sauté all items together for at least 2 minutes after each wine addition. Set aside and allow to cool to room temperature.
Split mixture in half, saving the other half for the risotto. Wrap the bottom halves of the hollowed green tomato “bowls” in foil to keep them from falling over and moving around. Stuff with andouille mixture to about ¼” from the top and place in a roasting pan. Top the tomatoes with shredded fontina cheese and roast at 325 degrees for about 20 minutes, or until cheese is golden brown and the tomatoes start to soften.


Creole Green Tomato Risotto
¼ cup olive oil
1 diced Vidalia onion
2 tablespoons butter
3 cups Arborio rice
5 cups chicken stock
1 cup white wine
¼ pound mascarpone cheese
1 teaspoon salt
¼ teaspoon black pepper

While stuffed tomatoes are baking, add oil and butter to a large saucepan on medium- to medium-high heat. Add onions and sauté until softened and translucent. Add dry rice and coat it in the olive oil and onion mixture. Stir constantly until the rice starts to give off a “nutty” smell (about 1 minute). Add chicken stock a little at a time, stirring constantly, until the rice absorbs the liquid. After adding 4 cups of stock, start adding white wine in the same manner. After white wine has all been taken up, stir in the remaining cup of chicken stock a little at a time. Once the rice has absorbed all the liquid and is tender (about 15 minutes), remove from heat and fold in the mascarpone cheese along with salt and pepper. Let rest for at least 3 minutes and gently fold in the remaining andouille mixture. The idea is to keep the mixtures slightly separated and not fully incorporated.
To assemble the dish, stack risotto in the middle of a plate and place the roasted tomato in the center. Garnish with chopped green onion.


#4 Fried Green Tomatoes With Charred Red Bell Pepper Rémoulade

Fried Green Tomatoes
3 large green tomatoes
2 brown paper bags or large plates
4 cups white flour
4 tablespoons onion powder
4 tablespoons garlic powder
2 tablespoons kosher salt
2 teaspoons black pepper
2 whole eggs
2 cups buttermilk or regular milk
1 cup pecan meal (available at Renfroe pecan company)
4 cups canola oil

Cut tops and bottoms off the green tomatoes, slice about 3/8” thick and set aside. Combine flour, onion powder, garlic powder, salt and pepper in one paper bag. Add 2 ½ cups of this seasoned flour, along with the pecan meal, to second bag. Set aside.
Make an egg wash by whisking eggs and buttermilk together in a large bowl. Heat oil in a skillet on medium-high heat (350 degrees). Add a few green tomato slices to bag #1, one at a time, and gently shake to coat. Remove, dredge through egg wash and add to bag #2. Gently shake until well coated. Carefully place tomatoes into hot oil and cook approximately 2 minutes on each side until golden brown. Repeat until all are done. Set on a cooling rack for service.

Charred Red Pepper Rémoulade
¼ cup olive or canola oil
2 large roasted red bell peppers
½ stalk celery
3 green onions
1 large shallot
3 small garlic cloves
2 teaspoons capers
1 teaspoon horseradish
1 tablespoon relish
1 tablespoon balsamic vinegar
1 whole lemon
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons Creole mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
2 cups mayonnaise

Cut lemon in half. Put lemon, bell pepper, green onions and shallot in a bowl with oil. Sprinkle with salt and pepper and toss liberally to coat. Grill items and roast red bell peppers until completely charred and soft. Allow the pepper to cool; remove charred skin and seeds. Juice entire lemon and reserve ¼ with the other ingredients. Combine all ingredients in a food processor and blend on high speed until completely smooth.


#5 Irving’s Green Tomato Chutney

2 medium green tomatoes
1 small Granny Smith apple
½ small red bell pepper
1/8 cup golden raisins
½ tablespoon minced ginger
½ tablespoon minced garlic
¼ teaspoon mustard seed
1/8 teaspoon ground cumin
¼ tablespoon ground coriander
1 pinch nutmeg
1 pinch cayenne pepper
½ teaspoon salt
¼ cup brown sugar
¼ cup cider vinegar

Cut green tomatoes into 3/4” cubes. Peel, core and chop green apple. Seed and chop red bell pepper. In a small pot, combine all ingredients and bring to a boil. Reduce to a slow simmer and cook for 45 minutes. Serve either hot or cold.

Recipes from the November 13 class

Sweet Tea Class Number 2

Southern Sides

Bourbon-Bacon Spinach Salad with Poached Green Apples, Roasted Walnuts, and Candied Bacon

Vinaigrette
1 pound bacon cut into ½” strips
1 medium Vidalia onion cut into ½” dice
1 shallot, minced
2 cloves garlic, crushed and minced
1 cup bourbon
¼ box brown sugar
½ cup balsamic vinegar
4 tablespoons Dijon Mustard
2 cups canola oil

In a medium-sized saucepan, sauté bacon strips on medium heat until all the fat is rendered and bacon starts to crisp. Remove from heat and strain bacon from fat. Reserve bacon for the following recipe.
Return pan to medium heat and add the onion, shallot, and garlic. Sauté until onions are translucent. Add bourbon and cook mixture until all the alcohol has burned off. Remove from heat, add brown sugar till it dissolves, and allow to cool to room temperature. Add vinegar and mustard to the mixture. Slowly whisk in the oil until the entire mixture is emulsified.

Candied Bacon
Reserved bacon from the prior recipe
1/8 cup honey
½ box brown sugar
1 cup bourbon

In a large sauté pan, on medium heat, combine all ingredients until sugar is dissolved and alcohol is burned off, being careful not to expose the top or side of the pan to the open flame and causing it to flambé. When mixture starts to slowly bubble, remove from heat and allow to cool to room temperature.


Poached Apples
3 Granny Smith apples cut into “half moons”
2 ½ cups apple cider
1 cup cider vinegar

Combine vinegar and cider in a small saucepan and bring to a simmer on medium heat. Place cut apples in a heat-resistant container and pour mixture on top, allowing the apples to steep. Let cool to room temperature and place in the refrigerator, uncovered, until fully cooled.


Roasted Walnuts
1 half-pound bag of walnuts
3 tablespoons canola oil

Coat walnuts in oil and place on a sheet pan or cookie sheet. Roast at 350 degrees for about five minutes to toast.

Skillet Cream Corn with Fresh Tomatoes

8 ears white sweet corn
1 small sweet onion cut into small dice
1 small red bell pepper cut into small dice
2 cloves garlic, smashed and minced
1 ½ cups white wine
¼ pound unsalted butter
½ teaspoon sugar
1 tablespoon kosher salt
½ teaspoon black pepper
½ cup heavy cream (optional)
2 beefsteak tomatoes, sliced

Shuck ears of corn, cut lengthwise with a knife and scrape ears fully with the backside of a large spoon. This will take some time, but is worth the effort. In a large sauté pan or skillet, on medium heat, add butter and allow to melt. Add onion, pepper, and garlic, sautéing until onions are translucent. Add corn mixture and then add white wine, ½ cup at a time, until corn starts to soften—about 20 minutes. Season with sugar, salt, and pepper. Remove from heat and fold in heavy cream until fully incorporated. Spread tomato slices on top.

Bread Puddings

Savory Mushroom/Fontina Bread Pudding

Pudding
Large loaf of French bread cut into large cubes
8 eggs
3 cups heavy cream
2 cups milk
2 tablespoons lemon juice
2 tablespoons kosher salt
1 teaspoon black pepper
1 sprig rosemary, finely minced

Allow cubed French bread to fully dry out overnight or roast on a sheet pan at 200 degrees until dry, but not browned. Place in a well-greased, deep casserole dish or baking pan and set aside. In a large mixing bowl, whisk eggs, heavy cream, milk, lemon juice, salt, pepper, and rosemary until fully incorporated. Pour mixture on top of dried bread and allow the bread to fully absorb the mixture.

Topping
3 tablespoons butter
1 small red onion, julienne
1 clove garlic, smashed and minced
1 small shallot, julienned
8 ounces cremini mushrooms, thinly sliced
1 sprig rosemary, stemmed and minced
1 tablespoon salt
½ teaspoon black pepper
½ pound fontina cheese, shredded

In a large sauté pan, on medium-high heat, melt butter and sauté onions, garlic, shallots, mushrooms, rosemary, salt, and pepper until onions are translucent and mushrooms are softened. Remove from heat and allow to cool to room temperature.
Gently push down on the bread pudding to make sure all the bread has absorbed as much liquid as possible. Top evenly with sauté mixture and grated cheese. Cover with aluminum foil and cook at 350 degrees for 30 minutes. Remove foil and cook uncovered for at least another 10 minutes—until pudding has no more liquid and cheese is a light golden brown.   

Eggnog/White Chocolate Bread Pudding 

with Bourbon Caramel Peaches

(I recommend doubling this recipe so not to waste the white chocolate and the fact that it is just that good.)

Pudding
1 large loaf of French bread, cut into large cube
2 cups milk
4 cups heavy cream
2/3 cup white sugar
½ cup Jack Daniel’s
1 vanilla beans, split and internally scraped
2 ounces white chocolate baking bar
1 6-ounce pack of white chocolate chips
8 eggs

Fully dry out French bread overnight or roast on a sheet pan at 200 degrees until dry, but not browned. Place in well-greased baking pan or casserole dish and set aside. In a large saucepan, on medium heat, bring milk, heavy cream, sugar, bourbon, and vanilla to a strong simmer, stirring constantly so you won’t scorch and burn the mixture. Remove from heat and add chocolates until fully melted. Whisk eggs separately in a large bowl and slowly whisk in ¼ of the heated mixture to the eggs in the bowl. This will temper the eggs and keep them from cooking too fast. Fully incorporate both mixtures and pour on top of bread. Gently push down on the bread mix to make sure the bread absorbs as much liquid as possible. Cover with aluminum foil and cook at 350 degrees for 30 minutes. Remove foil and cook uncovered for at least another 10 minutes—until pudding has no more liquid and starts to “fluff up.”

Peaches
2 sticks unsalted butter
2 16-ounce packs of frozen peaches, fully thawed
¾ cup brown sugar
1 ½ cups white sugar
1 orange, cut in half
¾ cup Jack Daniel’s
½ cup heavy cream

In a large saucepan, on medium-high heat, melt butter and add peaches, brown sugar, and white sugar. Stirring constantly, add the bourbon and juice of the orange, being careful not to expose the top or side of the pan to the open flame and causing it to flambé. When mixture starts to thicken and slowly bubble, remove from heat and fold in heavy cream.  

Potatoes Montgomery

2 large sweet potatoes, peeled and thinly sliced lengthwise
2 large Yukon Gold potatoes, peeled and thinly sliced lengthwise
2 large white russet potatoes, peeled and thinly sliced lengthwise
3 cups heavy cream
2 eggs
2 tablespoons salt
1 teaspoon black pepper
1 6-ounce pack chopped pecans

In a well-greased casserole or baking pan, stack layers of potatoes in opposing directions (6 layers in all), like lasagna. Whisk together heavy cream, eggs, salt, and pepper and pour mixture on top of potatoes. Cover with chopped pecans, cover with aluminum foil, and roast at 350 degrees for 45 minutes to 1 hour, depending on your oven and the softness of the potatoes. After cooking, the potatoes will appear to be runny. If you allow the potatoes to cool to room temperature and reheat for service, the potatoes will bind together better and will easily be cut into squares.

Oyster Cornbread Stuffing/Dressing

Grandma’s Corn Bread
1 ¼ cups yellow or white cornmeal
1 ½ cup all-purpose flour
1 teaspoon baking soda
3 ½ tablespoons sugar (optional, depending on Grandma’s preference)
1 ½ teaspoons salt
2 teaspoons baking powder
2 eggs, well beaten
1 cup buttermilk
1 cup sour cream
3 tablespoons bacon grease or melted butter
2 strips smoked bacon

Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients and sift thoroughly. In a separate bowl, whisk eggs and add buttermilk, sour cream, and bacon grease until fully incorporated. Slowly add wet ingredients to the dry ingredients and whisk into a smooth batter. In a 10” cast iron skillet, render two strips of bacon on the stovetop at high heat. Remove bacon, and carefully add batter. Place in oven and cook for approximately 18 minutes at 350 degrees. Use a skewer or toothpick to make sure the corn bread is cooked all the way through. Let the corn bread cool for at least 10 minutes before serving. After it’s fully cooled, cut into 1” squares and toast in oven at 140 degrees until fully dry, but not browned.


Dressing
Grandma’s cornbread, dried and cubed
5 strips bacon, cut into ½” strips
3 tablespoons butter
2 stalks celery cut into small dice
1 small red onion cut into small dice
1 small red bell pepper cut into small dice
¾ cup shredded carrots
4 bay leaves
1 tablespoon dried sage or 3 large sage leaves
1 sprig rosemary, finely minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
½ tablespoon black pepper
5 eggs
1¼ cups chicken stock
1 ½ cups strained fresh oysters, roughly chopped

In a large sauté pan, on medium-high heat, render bacon and melt butter. Sauté celery, red onion, pepper, and carrots with bay leaves until vegetables are softened. Add sage, lemon juice, Worcestershire, Tabasco, rosemary, and black pepper. Remove from heat and allow to cool.

In a large mixing bowl, add cornbread pieces, eggs, chicken stock, sautéed vegetable mixture, and oysters, and knead with your hands until fully mixed. If using as a stuffing, add breadcrumbs until mixture is thick enough to stuff in your favorite Thanksgiving bird. If using as a dressing, place the above mixture in a well-greased casserole dish or baking pan. Cover with foil and roast at 325 degrees for 20 minutes. Remove foil and roast uncovered for 15-25 minutes—until all the liquid is absorbed and dressing is golden brown.