Brrr! The weather outside is frightful in much of the South, and a cup of something warm and creamy beckons. We’ll take Chocolate Latte, thank you. Curl up on the couch with a cup, and bask in the cozy glow of the Christmas tree–you’ve earned a sweet reward.
more about: Southern Food
Everyone needs a doable side dish that will impress family and friends at Christmas dinner, and for our money, Fennel-and-Potato gratin is just the thing. If you like to dress up the table at the holidays, as we do, serve the gratin in a silver-plated casserole holder, which Santa will surely bring you if you ask him (very) nicely.
Holiday treats don’t come much easier than these no-bake bourbon balls, requested by Mary Robinson of Macon, Georgia. They make a large batch, so they’re great for parties or gift giving. They do, err, pack a slight punch, so be judicious when sampling them!
Meghan Alpern of Matthews, North Carolina, says she’s always at a loss estimating food and drink for their annual Christmas gathering, where she serves heavy hors d’oeuvres. She says, “We seem to overestimate food and underestimate beverages.”
Our food staff loves to make as many dishes ahead as possible, especially for the holidays. So when Christine Pratt-Whitaker of Bradenton, Florida, asked for a foolproof turkey gravy, we immediately thought of Make-Ahead Turkey Gravy.
If you prefer a fruitcake that’s more cake than fruit, then White Fruitcake, requested by Tammy Coleman of Acworth, Georgia, is one you’ll love. It’s lightly studded with candied cherries, pineapple, and raisins, brightened with citrus zest. The Orange-Bourbon Glaze is a nod to the tradition of soaking fruitcakes in liquor, but you can substitute more orange juice for the bourbon […]
Jessica Cox of Birmingham writes “I travel 3 hours between gatherings on Christmas Day, and would like a make-ahead dish that can make the long car journey, but isn’t another baked good or dessert.”
We’re happy to share a classic divinity recipe with Anne Horn, of Boyne Falls, Michigan. Made from egg whites and sugar syrup, this old-school candy is light, airy, and super-sweet, even by Southern standards. (Sugar is one of our four basic food groups, right?) There are other recipes on the internet for quick and easy versions, but we think the real […]
Marla Kay Dandrea of Summerfield, Florida’s requested a recipe for Japanese Fruitcake, like her grandmother used to make. This cake was a big hit in the 40s and 50s, though no one seems to know why a 3-layer spice cake with a yellow layer in the middle and coconut frosting is called “Japanese.” Does anyone know the answer?