Regional Recipes for Holidays

[Donna]

I am thinking about a different kind of holiday feast from the traditional fare for Christmas Day, since we will be at the beach this year. I wonder if anyone has ideas and recipes for some tasty regional cooking that will feed a holiday crowd? I would really appreciate input on this. My father, who has been gone for 25 years now, gave us a wonderful tradition for Christmas morning breakfast and it's one that we've lost along the way. He loved to cook un-traditional breakfast foods on Christmas morning. Quail on toast or on a waffle was one dish and we also had scalloped oysters another year. Then there were all kinds of things like coffee cake and cafe au lait (practically unheard of then), and one year we had what he called "breakfast spaghetti," which was another practically unheard of dish, otherwise known as carbonara! One year, we even had Coca Cola warmed in a mug--not bad. We're not trying to create a new tradition this year or even revive that old one. But I want to do something different, amusing, and delicious. Thanks for suggestions!

[Beach Runner]

Here's our Christmas Day menu. It's regional (mostly Tuscan)!

I do have a Paul Prudhomme andouille stuffing recipe - would make great use of the regional seafood.

[Johnrudy]

Here's our Christmas Day menu. It's regional ( mostly Tuscan)!

I do have a Paul Prudhomme andouille stuffing recipe - would make great use of the regional seafood.

These recipes sound absolutely fabulous! I'm saving them for future use in our house. The beef tenderloin will be a real winner (as we usually cook a lot of pork tenderloin.) And I can't wait to try the arugula, pecan and cranberry salad. I can find arugula in an ethnic produce store but it is expensive, but worth it. Also, I have a couple of Ina Garten's recipe books. She's the best on the cooking channel, I think.
Thanks for all the great recipes!

[Johnrudy]

My mother died 25 years ago and I've never been able to re-create her wonderful cornbread dressing recipe, plus I've never had a good recipe. I've tried many, many recipes from Southern Living, Good Morning America, etc., but there's still something not quite right, some little secret or maybe just that right touch of Southern magic. Any help would be a blessing for this "Girl Raised In The South!"

[DD]

My mother died 25 years ago and I've never been able to re-create her wonderful cornbread dressing recipe, plus I've never had a good recipe. I've tried many, many recipes from Southern Living, Good Morning America, etc., but there's still something not quite right, some little secret or maybe just that right touch of Southern magic. Any help would be a blessing for this "Girl Raised In The South!"

A few years ago, I did a cookbook for the family for Christmas. In it I included a couple of good old southern dressing recipes. This has been a big debate in our family for years--some like "wet" and some like "dry". Personally, I prefer the dry with lots of gravy. Will send recipes to you...lemme go get them.

[whitesands]

Oh my...not a southern tradition by any means (I don't think)...but when I was a child I remember my mother making eggs benedict and (her own yeast dough) cinnamon buns early Christmas morning for breakfast...ohhhh, just the memory makes my mouth water. To this date, I love eggs benedict and cinnamon buns. I must admit I'm a failure at baking anything with yeast in it. I do make pretty great (if I do say so myself) eggs benedict though. Hope I didn't hijack your thread, Donna, but with the season fast approaching...it does evoke lovely memories.

Christmas dinner would be roasted turkey with a bread, onion and mushroom savory stuffing to die for, turkey gravy, salad (sometimes creamy cole slaw instead of a "lettuce" salad), mashed potatoes, mashed sweet potatoes, a winter vegetable casserole in a cheese sauce with a butter crumb topping, cranberry sauce (home-made), home-made rolls and butter and a choice of either home-made apple or pumpkin pie. It never varied. Oh my...

Wanted to add, when we were down for the first time early this year, I tried fried green tomatoes and some local favorites, including wonderful shrimp, fish, Royal Reds and BBQ...loved it, but to this day have never had traditional Christmas day fare...I'll be following this thread with great interest...

[Jdarg]

Oh Destindreamin- broke and bought the PIE tonight. Had to. My mom and her boyfriend came to dinner, and I didn't have anything for dessert except Halloween candy. I didn't think 70 yr. olds wanted Skittles or Warheads. They didn't want any dessert, so now I will be eating the PIE.

Sorry to veer off the thread...it's the PIE.....

[CastlesOfSand]

BR Can you post that chili recipe you were talking about in another thread... Paul Prudhomme's Mandeville Mardi Gras Chili? I would appreciate it. I tried to find it on his web site but he doesn't have it listed at this time. Thanks in advance!!! These other recipes you have posted sound wonderful... I always like to try new recipes for the holiday! Thanks for posting them!

[DD]

Oh Destindreamin- broke and bought the PIE tonight. Had to. My mom and her boyfriend came to dinner, and I didn't have anything for dessert except Halloween candy. I didn't think 70 yr. olds wanted Skittles or Warheads. They didn't want any dessert, so now I will be eating the PIE.

Sorry to veer off the thread...it's the PIE.....

You gave in! Bless your heart...but don't you feel better now?

[Jdarg]

You gave in! Bless your heart...but don't you feel better now?

No. Just fat!

[DD]

A few years ago, I did a cookbook for the family for Christmas. In it I included a couple of good old southern dressing recipes. This has been a big debate in our family for years--some like "wet" and some like "dry". Personally, I prefer the dry with lots of gravy. Will send recipes to you...lemme go get them.

Ok..kinda long, but here they are.

1. Aunt Barbara's Big Batch of Dressing Just as she wrote it out..

2 or 3 iron skillets size cornbread-crumbled
(she uses 2 pkgs. cornbread mix per 1 skillet)
2 or 3 slices stale white bread-cubed
2 bunches celery chopped pretty small
2-3 onions chopped pretty small
poultry seasoning
sage
salt
black pepper
broth

saute onion & celery in margarine until soft. add to crumbled cornbread and white bread. Add broth from turkey and enough canned broth to make cornbread mixture on soupy side. All poultry seasoning and not too much sage, salt and pepper to taste. (We like quite a bit of black pepper). Van, Jan and Craig keep tasting until we think seasoning is right. You can always add more, but can't take it out, so start out conservatively.

Put into one or two oblong baking pans & bake at 350 for approximately 1 hour until it starts browning on top. You can divide & put less broth in one part of the mixture and make one pan for those who like their dressing on the drier side.


2. Mom's Cornbread

1 cup flour
1 cup yellow corn meal
1 tsp. salt
2 tsp. baking powder
1/2 tsp. soda
1 tsp. sugar
1 egg
1/4 corn oil
1 1/2 c. buttermilk

Mix dry ingredients. Add egg and buttermilk, then oil. Meanwhile, have 2 tablespoons oil heating in an iron skillet in hot (475 degree) oven. When skillet is HOT, pout batter into skillet and bake about 15-20 min.


3. Cliff's Cornbread Dressing Louisiana style

1 recipe Mom's Cornbread
Giblets from turkey
1/2 lb. ground meat
4 stems celery
1/2 large onion
2 cloves garlic
2 Tbsp. celery leaves, chopped
1 tsp. Tony's seasoning
3/4 tsp. salt
2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. cayenne pepper
3/4 tsp. black pepper

Boil giblets until tender. Chop. If desired, also cook neck and remove meat. chop. Save broth. Saute onion, celery and garlic lightly. Add ground meat and brown. Drain. Crumble cornbread coursely into a large bowl. Add meat mixture and seasonings..Pour one cup of broth into mixture and mix well. Taste and adjust seasonings. Add more broth and stir until large clumps break up. Consistency should be slightly mushy but with some lumps of cornbread left. There should be enough moisture to hold mixture together. Stuff bird or put in 13x9 pan and bake at 400 degrees for 45 to 60 minutes watching edges to avoid burning..

So there you go..hope these help. I usually make the first version, since I'm not much on meat and certainly not giblets and necks!

[DD]

No. Just fat!

I say if you love something that much, it doesn't hurt to indulge every now and then..and by the way, I'll take full responsibility since I started the whole thing with that avatar..

[Jdarg]

I say if you love something that much, it doesn't hurt to indulge every now and then..and by the way, I'll take full responsibility since I started the whole thing with that avatar..

yeah, I'll tatoo your name on my pumpkin pie a$$!!!

[Jdarg]

and PS- I think I will be using one of your dressing recipes! YUM!

[DD]

yeah, I'll tatoo your name on my pumpkin pie a$$!!!

hope you enjoy the dressing!

[Jdarg]

hope you enjoy the dressing!

The dressing will be on the other cheek. I will be easy to spot at the beach.

[DD]

Johnrudy: Just two more posts for you and four for me, and we'll become Beach Nuts!

[Jdarg]

Johnrudy: Just two more posts for you and four for me, and we'll become Beach Nuts!

Dang- I'm gonna miss y'all turning into nuts!

Hitting the rack-- night y'all!

[Beach Runner]

These recipes sound absolutely fabulous! I'm saving them for future use in our house. The beef tenderloin will be a real winner (as we usually cook a lot of pork tenderloin.) And I can't wait to try the arugula, pecan and cranberry salad. I can find arugula in an ethnic produce store but it is expensive, but worth it. Also, I have a couple of Ina Garten's recipe books. She's the best on the cooking channel, I think.
Thanks for all the great recipes!

You're welcome!

[Beach Runner]

BR Can you post that chili recipe you were talking about in another thread... Paul Prudhomme's Mandeville Mardi Gras Chili? I would appreciate it. I tried to find it on his web site but he doesn't have it listed at this time. Thanks in advance!!! These other recipes you have posted sound wonderful... I always like to try new recipes for the holiday! Thanks for posting them!

Here it is.

[Beach Runner]

My mother died 25 years ago and I've never been able to re-create her wonderful cornbread dressing recipe, plus I've never had a good recipe. I've tried many, many recipes from Southern Living, Good Morning America, etc., but there's still something not quite right, some little secret or maybe just that right touch of Southern magic. Any help would be a blessing for this "Girl Raised In The South!"

Here's one from a true GRITS girl.

[Donna]

Many thanks for all the great ideas and my mouth is watering already! Printed out all these recipes, Beach Runner and Destin Dreamin'. Tomorrow, I will log on with my favorite cranberry sauce, which is made with Grand Marnier and is also quite good with roast pork. It's best if made several days in advance of the big day. Oh, and the best bread pudding recipe ever is in Paul Prudhomme's cookbook, New Orleans Bread Pudding with Bourbon Sauce and Chantilly Cream. Makes you wanna slap yo mama!

JohnRudy, I can relate to your missing ingredient story. My grandmother was a marvelous cook and refused to write recipes down. She has been gone for 40 years and we're still trying to recreate her double-crust chicken pie with dumplings. But look for Bell's Poultry Seasoning at your supermarket. Many women of that generation used it (I do, too.) and it makes a very noticeable difference in bird stuffing and dressings. It is in a little yellow paper box, in the spices section. Good luck!

[CastlesOfSand]

Here it is.

Thanks BR, can't wait to try this one!! We like chili here in Texas you know!!

[CastlesOfSand]

Many thanks for all the great ideas and my mouth is watering already! Printed out all these recipes, Beach Runner and Destin Dreamin'. Tomorrow, I will log on with my favorite cranberry sauce, which is made with Grand Marnier and is also quite good with roast pork. It's best if made several days in advance of the big day. Oh, and the best bread pudding recipe ever is in Paul Prudhomme's cookbook, New Orleans Bread Pudding with Bourbon Sauce and Chantilly Cream. Makes you wanna slap yo mama!

JohnRudy, I can relate to your missing ingredient story. My grandmother was a marvelous cook and refused to write recipes down. She has been gone for 40 years and we're still trying to recreate her double-crust chicken pie with dumplings. But look for Bell's Poultry Seasoning at your supermarket. Many women of that generation used it (I do, too.) and it makes a very noticeable difference in bird stuffing and dressings. It is in a little yellow paper box, in the spices section. Good luck!

Ok!! Anything made with Grand Marnier is great with me! And bread pudding... mmmmmmm. Waiting for those recipes Girl!!! Thanks!

[Beach Runner]

Paul's pie is the best.

[Beach Runner]

Thanks BR, can't wait to try this one!! We like chili here in Texas you know!!

Honey, I know. My mom's side of the family is from the Tyler area, and my sister lives in Irving.

But my Uncle Dick says that Texans don't put beans in their chili and don't use ground meat in it. I dunno.

[CastlesOfSand]

I can't speak for the rest of Texas.. but I always add those beans to my chili!!! I use ground meat or cubed sirloin depending on the recipe. It's all good! That "PIE" looks yummy! I don't have to search for any new recipes for the holidays now!!! I already have them!! Thanks so much for making my life a little easier!

[DD]

I can't speak for the rest of Texas.. but I always add those beans to my chili!!! I use ground meat or cubed sirloin depending on the recipe. It's all good! That "PIE" looks yummy! I don't have to search for any new recipes for the holidays now!!! I already have them!! Thanks so much for making my life a little easier!

Me too, CoS. I cooked in a chili cookoff once in Luckenbach and they say it's not chili if you add beans, but personally, I LIKE beans and the cubed sirloin. (I did not win the cookoff )

[DD]

The dressing will be on the other cheek. I will be easy to spot at the beach.

[Beach Runner]

I can't speak for the rest of Texas.. but I always add those beans to my chili!!! I use ground meat or cubed sirloin depending on the recipe. It's all good! That "PIE" looks yummy! I don't have to search for any new recipes for the holidays now!!! I already have them!! Thanks so much for making my life a little easier!

As the MIT employee used to say to my daughter, "You wack 'em!" What she meant was, "You're welcome!"

[CastlesOfSand]

Me too, CoS. I cooked in a chili cookoff once in Luckenbach and they say it's not chili if you add beans, but personally, I LIKE beans and the cubed sirloin. (I did not win the cookoff )

I bet it was really good too!!!

[CastlesOfSand]

As the MIT employee used to say to my daughter, "You wack 'em!" What she meant was, "You're welcome!"

[DD]

[QUOTE=Donna]Many thanks for all the great ideas and my mouth is watering already! Printed out all these recipes, Beach Runner and Destin Dreamin'. Tomorrow, I will log on with my favorite cranberry sauce, which is made with Grand Marnier and is also quite good with roast pork. It's best if made several days in advance of the big day. Oh, and the best bread pudding recipe ever is in Paul Prudhomme's cookbook, New Orleans Bread Pudding with Bourbon Sauce and Chantilly Cream. Makes you wanna slap yo mama!

Can't wait for the cranberry sauce recipe. I always make fresh cranberry sauce (with oranges) and then I also always have to serve the canned kind for, ahem, "some" people. One year, I added some jalapeno to the fresh kind, and you would have thought it had come from MARS--not only did "they" not like the fresh--they HATED it with jalapeno! But, I loved it, so I ate it for several days...and days....and days.....................................

[Beach Runner]

Looks good. I'll try it.

[Johnrudy]

Thanks to everyone for the great dressing recipes; poultry seasoning, etc.!
Plus all the other great recipes, too.

[Donna]

Wow---what great ideas, folks! I just printed out the Chicken Tortilla Soup, which we will make on Christmas Eve. I have also ordered pork empanadas for a simple dinner that night. Am wondering if we should look for a pinata!?! We will be missing our housekeeper's usual holiday gift of 100 tamales, chicken and pork and with both red and green chili. It is usually a little neighborhood gathering when she brings those delicious babies by.

Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.

I am feeling the need for a trip to the gym just reading this thread. Yum!


CRANBERRY RELISH WITH GRAND MARNIER

1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper

Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.

Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)

Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.

[Rita]

Great Thread! Thanks to everyone!

[Beachlover2]

Sarawind - Can't wait to try your crockpot chicken tortilla soup - Sounds Yummy!!!!


Thanks

[Miss Kitty]

I have loved your recipes...I will pass them on to HMM. He loves to cook and I love to eat...match made in Heaven (don't worry, I do the dishes!) Paula...I LOVE that canned stuff too! It has something to do with how it feels on your tongue and the tartness! We do both kinds as well.

[DD]

Wow---what great ideas, folks! I just printed out the Chicken Tortilla Soup, which we will make on Christmas Eve. I have also ordered pork empanadas for a simple dinner that night. Am wondering if we should look for a pinata!?! We will be missing our housekeeper's usual holiday gift of 100 tamales, chicken and pork and with both red and green chili. It is usually a little neighborhood gathering when she brings those delicious babies by.

Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.

I am feeling the need for a trip to the gym just reading this thread. Yum!


CRANBERRY RELISH WITH GRAND MARNIER

1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper

Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.

Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)

Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.

The recipe sounds delish! Will give it a try(might add jalapeno-lol). The market kind with horseradish sounds good too-I love me some horseradish! What brand is it?

OK...now I'm starving too!

[Donna]

Cranberry Horseradish Sauce is made by Stonewall Kitchen and is found in many specialty markets. You could probably get it on the Internet, too. We took this stuff in a goodies basket to friends for Thanksgiving dinner last year. They were just being nice to serve it with the dinner, as she already had a lovely homemade sauce made. Well, the cranberry horseradish was a hit with everyone there. My husband wiped out our jar at home with his post-holiday turkey sandwiches.

[DD]

I'll look for it--sounds wonderful!

[DD]

Found it online, but I think Market Street here might have it.

Your husband might like this:

Jezzabel Sauce:

18 oz. jar apple jelly
18 oz. jar pineapple preserves
12 oz. jar orange marmalade
5 oz. jar horseradish
3 tablespoons dry mustard
1 tablespoon black pepper

Makes TONS! Serve with cream cheese and crackers.

[Donna]

Yep, you've got his number. We'll give it a whirl over the holidays. Looks like it would also be tasty as a glaze for pork loin.

For some reason, this thread made me think about the hors d'ouvre that my former business partner's wife brought to our office holiday party one year. She hated the parties almost as much as she hated to cook (or hated him, for that matter). She actually brought a plastic plate, a tinfoil-wrapped half-frozen brick of cream cheese, a bottle of cocktail sauce, and a box of Triscuits. Opened the bottom half (only) of the tinfoil, poured the sauce over the top of the cream cheese brick, and emptied the Triscuits out on the table next to the plate. Right in front of everyone. Eat your heart out, Rachel Ray!

[Johnrudy]

Found it online, but I think Market Street here might have it.

Your husband might like this:

Jezzabel Sauce:

18 oz. jar apple jelly
18 oz. jar pineapple preserves
12 oz. jar orange marmalade
5 oz. jar horseradish
3 tablespoons dry mustard
1 tablespoon black pepper

Makes TONS! Serve with cream cheese and crackers.

I can't beleive anyone has ever heard of this recipe! I haven't had this in about 25 years, but it is sooooo good! The ingredients sound yucky, but it's a great dip!! If I remember correctly, don't you pour these mixed ingredients over the block of cream cheese? (Thanks, because I'd lost my recipe.)

[DD]

Yes, it is wonderful with pork loin--or just about anything else.

Johnrudy: Just goes to show you never know what you'll find on this board! Yes, serve over cream cheese. Enjoy!

[lindatat]

You know ladies, these recipes sound wonderful but with two little ones I never have time to cook anything fancy. I'm just gonna have to be content to drink Grand Marnier while I eat the cranberry sauce right out of the can!

[Beach Runner]

You know ladies, these recipes sound wonderful but with two little ones I never have time to cook anything fancy. I'm just gonna have to be content to drink Grand Marnier while I eat the cranberry sauce right out of the can!

LOLOL. You're totally right. I'm going on strike, ordering pizza from Bruno's, and getting some a$$time watching DVD's instead of cooking a gourmet Thanksgiving dinner. Pass the Courvoisier, Busta.

[Miss Kitty]

LOLOL. You're totally right. I'm going on strike, ordering pizza from Bruno's, and getting some a$$time watching DVD's instead of cooking a gourmet Thanksgiving dinner. Pass the Courvoisier, Busta.

Here's to you both! Invite "The Ladie's Man" from SNL and sell the video!!!!

[Donna]

EASY BITES: Dab cream cheese on a Wheat Thin, then top with another dab of peper jelly. Keep it comin'!