Unless you’re one of those who will actually boil or steam then shell several dozen quail eggs–the type who might berate you for using vanilla extract instead of stripping beans–use good canned eggs and either (as here) slit cayennes or sweet bananas. They’re good for a month, then recycle the jar.
Many people serve a baked ham for Easter and with it mustard in degrees of heat and sweet. These confections are made in advance, best at least the night before, though always good to have on hand. This recipe is also good with any smoked meat, particularly turkey. Beat well three whole eggs, combine with a cup of Coleman’s dry mustard, a cup of herb vinegar—balsamic or tarragon—and a half cup of light brown sugar. Cook over low heat until thickened, chill and store. This preparation keeps quite well in a tightly sealed container.
You’ll find milled maize cooked all over the world now, in its simplest and still most popular form as one a hundred basic breads, most being nothing more than maize of some ilk, water and maybe grease, tricky recipes since they have to be handled properly. This recipe is typical, as simple as it is fussy, but rewarding. Preheat oven to 400, and generously oil a baking pan. Mix salt, a scant teaspoon to a cup of meal, two tablespoons oil or melted butter, which I prefer, mix cup for cup with hot water into a thick batter manageable with a spoon; think pancakes. Herbs and spices are appealing options, but I prefer to keep additions at a minimum. There’s not a lot of batter involved , like a tablespoon for each 3 in. wafer, but they take a while, so get on social media and vent for twenty minutes before taking a peek, and if the cakes are ever-so-lightly browned on the outsides—these are some of the prettiest little breads you’ll ever make—return them to the oven and cut it off, then I can go back and rail at the world again. These should be served hot, directly from the oven, but reheat beautifully.