Serve as an alternate to pumpkin pie. Recipe courtesy of Martha Stewart Living Magazine. MAKES ONE 9-INCH PIE 25 gingersnap cookies 4 tablespoons butter, melted, plus 3 tablespoons melted and cooled 1 medium sweet potato (8 ounces), peeled and cut into large chunks 2½ tablespoons all-purpose flour ½ teaspoon salt ¾ teaspoon ground ginger ¾ […]
Mashed Potatoes with Golden Onions and Roquefort
April 5, 2012 by Leave a Comment
The potatoes can be made a day in advance. To reheat them, place them in a bowl, cover the bowl with foil, and set it over a double boiler. This recipe a courtesy of Martha Stewart Living Magazine SERVES 10 to 12 3 pounds russet potatoes, peeled and quartered Salt and freshly ground black pepper […]
Tomato Herb Gravy
April 5, 2012 by Leave a Comment
Thanksgiving gravy is traditionally made from roast-turkey drippings. Martha’s friend Sara Foster of Foster’s Market in Durham, North Carolina, uses this recipe when barbecuing a turkey because there are no drippings. This gravy is also excellent served over Perfect Mashed Potatoes. This recipe is courtesy of Martha Stewart Living Magazine. 4 cups homemade chicken stock, […]
Foster’s Barbecue Sauce
April 5, 2012 by Leave a Comment
This sauce, created by Martha’s friend Sara Foster of Foster’s Market in Durham, North Carolina, keeps in the refrigerator for several days. It also works well as a marinade for chicken, beef, or pork. This is a recipe from Martha Stewart Living Magazine.
Autumn Field Greens with Spicy Pecans and Pomegranate Seeds
April 5, 2012 by Leave a Comment
The spicy pecans are also delicious served as an hors d’oeuvre. To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane. This is a recipe from Martha Stewart Living Magazine.
Deviled Eggs with Pickled Okra
April 4, 2012 by Leave a Comment
To make deviled eggs in advance, arrange cooked egg-white halves on platter, cover with plastic wrap, and refrigerate. You should also chill the filling. Fill egg-white halves with the seasoned yolk mixture just before serving. Pickled Okra is available in most grocery stores. This is a recipe from Martha Stewart Living Magazine.
Spicy Cole Slaw
April 4, 2012 by Leave a Comment
The key to making this cole slaw is that you toss it just before serving, so the cabbage stay nice and crunchy. I like to break out of the box of serving cole slaw just for picnics and to use it as a condiment on sandwiches and burgers or crunchy, refreshing alternative to a green […]
Molasses-Glazed Grilled Pork Loin
April 4, 2012 by Leave a Comment
The assertive flavors of coffee, molasses, and balsamic vinegar meld and mellow in this sophisticated dish that is just the thing for winter entertaining. It is best served with simple sides, such as collard greens and Sweet Potato Spoon Bread, that enhance rather than distract from the sweet, rich molasses flavor of the pork. SERVES […]