THIS DISH CALLS FOR TWO ROUNDS: bourbon for the pudding and bourbon for the sauce. Perhaps that’s why my mom didn’t start making it until after my sister and I went off to college. As Peter recounts in the introduction to Foster’s Market Favorites, we had to ban our underage employees from dipping into the […]
Creamy Grits with Roasted Butternut Squash & Blue Cheese
October 16, 2017 by Leave a Comment
Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entree. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet Sauternes or creamy Chardonnay. Serves 4 to 6 1 small butternut […]
Bourbon Apricot & Sweet Potato Hand Pies
September 12, 2017 by Leave a Comment
These rustic half-moon pastries travel beautifully, making them one of my favorite picnic treats. Just wrap them in wax paper and you’re off! Makes eight 4- to 5-inch hand pies 1 cup dried apricots, chopped 1/4 cup bourbon 2 medium sweet potatoes (about 1 pound) 1/2 cup sugar, plus more for sprinkling on top […]
Espresso Shortbread Cookies
December 20, 2013 by Leave a Comment
1 cup butter, softened 1/2 cup granulated sugar 1 tsp. sea salt 1 tsp. vanilla extract 2 cups all-purpose flour 1/2 cup chocolate-covered espresso beans, chopped 1 Tbsp. finely ground espresso beans Wax paper 1/2 cup Demerara or turbinado sugar, divided 1. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or […]
Cheesy Grits Soufflé
December 20, 2013 by Leave a Comment
4 tsp. kosher salt, divided 2 cups uncooked regular yellow grits 3 cups milk 1 1/2 cups fresh corn kernels (about 3 ears) 6 large eggs, lightly beaten 2 cups (8 oz.) shredded sharp Cheddar cheese 6 Tbsp. butter 1 jalapeño pepper, seeded and diced 1 Tbsp. sugar 1 tsp. hot sauce 1/2 tsp. freshly ground […]
Beet-and-Citrus Salad
December 20, 2013 by Leave a Comment
Play with different citrus here, such as tangelos, blood oranges, or clementines.
Chicks in a Blanket
December 20, 2013 by Leave a Comment
Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.
Bloody Mary Bar
December 20, 2013 by Leave a Comment
Stir together 8 cups tomato juice, 2 cups vodka, 1/3 cup prepared horseradish, 1/3 cup Worcestershire sauce, 3/4 cup fresh lime juice (about 6 limes), 1 Tbsp. hot sauce, 2 tsp. sea salt, and 1 tsp. freshly ground black pepper. Serve over ice with assorted vegetables. Makes about 3 qt. Hands-on 10 min., Total 10 min.
Creamy Grits with Roasted Butternut Squash and Blue Cheese
October 7, 2013 by 2 Comments
Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entrée. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet Sauternes or creamy Chardonnay. SERVES 4 TO 6 1 small butternut squash, […]
Fried Green Tomato BLT
May 26, 2013 by Leave a Comment
Fried green tomatoes are one of those Southern classics that inspire fanatical devotion. For good reason: green tomatoes have a lovely tart flavor that mellows and warms in the heat of the frying pan, and, because they are so firm, they keep their shape and texture even after they’re cooked. They are most often eaten […]