German Apple Pancake for the day after Thanksgiving
Friday morning you need sustenance. And not just leftover turkey sandwiches. How about a hot, fragrant breakfast for those houseguests?
Friday morning you need sustenance. And not just leftover turkey sandwiches. How about a hot, fragrant breakfast for those houseguests?
What’s a Southern Thanksgiving without Sweet Potato Souffle?
This recipe published in Atlanta magazine and here’s Susan Puckett’s write-up:
“Tony Morrow, chef/owner of College Park’s Pecan restaurant and Tony Morrow’s Real Pit BBQ, owes his appreciation for good food to his mother, Dr. Joyce Irons. A voracious cook ever since she was a small child, she helped her grandmother bake cakes and strip collard leaves from their stems on the family farm near Decatur, Alabama. A practicing psychotherapist, Irons’s idea of “winding down” is freezing a bushel of white corn or boning a whole turkey and rolling it up with spices like a jellyroll.
Every holiday, Morrow gathers with thirty or so family members at his mother and stepfather’s house for a massive feast that includes turkey and cornbread stuffing with giblet gravy, baked ham, chitterlings, collards (from the farm the family still owns in Alabama), macaroni and cheese, cranberry sauce and Irons’s signature sweet potato souffle—a creamy, nutmeg-spiced casserole thickly blanketed with a candy-sweet topping of coconut and pecans. The sweet potato dish, Morrow says, is a longtime favorite: ‘I could add a scoop of my mother’s homemade vanilla ice cream, and I’d have my dinner and dessert without even getting up from my seat.’ ”
This makes excellent cornbread to cube up for dressing. Just bake it tonight, or early tomorrow, let it cool and then cut into cubes. You can toast the cubes in the oven to dry them out a little so they’re maintain their integrity in your dressing. Or if you prefer the cornbread to break down and meld with the other ingredients, then just use it right out of the oven. It’s really, really sweet though. That works great if you’re making a sausage dressing with lots of savory ingredients, but feel free to cut down on the sugar if you like.
Of course, you could just serve it as cornbread. What an idea!
This recipe came from Bon Appetit no telling how long ago. An easy, easy salad and a nice green addition to your Thanksgiving table.
— Adapted from a recipe in “Farming, Friends, & Fried Bologna Sandwiches” by Renea Winchester (Mercer University Press, $21).
The next two recipes are adapted from the archives of the New York Times.
Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.
I wish I could tell you where this recipe came from – but it is amazing. I made it last weekend (with fresh pasta from a Slow Food class at Storico Fresco) and if I had to eat nothing but this dish for the next three months, I’d be very happy. The original recipe called for bacon. Fine. Add it. But it’s totally not necessary.
Let’s talk about what we can do with those daikon radishes. You can grate them and add a little rice vinegar and sugar and make a quick pickle that will brighten up any sandwich. Or you can slice them and put them into a salad. You can add a little to your next juicing project. Or you can make fries. I had never thought of this, but the recipe comes from The Little Farm in Gray, Georgia.
Here’s their recipe:
Let’s start collards season with this classic recipe. You can mix in your mustard greens if you like. (I like – I love the combination. But then, mustard greens are my favorite greens.)