Yard Lady in Tiger Skin Coat
Thanksgiving Muffins
Kitchen innovation emphasizing technique rather than ingredients can have impressive results, especially when you’re dealing with what’s familiar. This twist is simple: bake dressing in a muffin pan. It’s easy to do, and the result is a morsel that’s eaten handily, stored easily and kids love them. You can make these days before, freeze, and heat when needed. I like to top some of them with a bit of whole-berry cranberry sauce. They also look good piled on a pretty plate alongside your other buffet items.
Spoon dressing batter into oiled paper liners in a muffin tin and fill to the top, since these do not rise as much as a bread muffin would. Place your pans in the middle rack of the oven and bake at 350 until the tops are firm and the edges have just begun to brown, about 25 minutes. Top with whole berry cranberries when they’re about half-way done. Brush with melted butter and let them cool before taking them from the pan (use a fork) and removing the paper. Store for later and reheat on a cookie sheet.
Easy-Peel Boiled Eggs
It doesn’t matter if the eggs are white or brown, cold or warm. Place eggs in a single layer in a pot, add about an inch of water, bring to a vigorous boil, and cover. I’ve found that for six eggs in a 2-quart pot, that steaming for 5 minutes will give you firm whites and a warm runny yolk. Three minutes more will give you a soft, firm yolk. I usually put the covered pot with the eggs and water on the stove, turn the heat on high, and set the timer for 10 minutes. Perfect results, every time.
Jefferson Davis Highway Rock
Beatty St. Gro. & Mkt. Jackson, Mississippi
Classic Southern Pecan Pie
Mix well one cup light corn syrup with 3 well-beaten eggs, a cup of sugar, a half stick of melted butter, and a tablespoon of pure vanilla extract. Stir in a cup and a half of chopped pecans. Pour filling into an unbaked 8-in. pie crust. I always top it with pecan halves and lightly cover the pie with foil to prevent scorching. Place pie on a rimmed baking sheet in the center rack of a 350 oven. Bake for at least an hour, until center is firm and springy. Cool very well before serving.
Satartia, Mississippi
Griffith Street Skyline
The Warehouse’s Bloody Mary Mix
This recipe comes from Dr. Billie Baker Swift. I received it a few years ago, but somehow lost it among a lot of other messages, and I’m only now getting around to posting it. I’ve also lost track with Billie, so if any of you know her, please tag her for me.
I first met LW while working my way through school and working at the Abbey’s Irish Rose. L.W. and his friend Sean were often at the Abbey and I believe they were working on Master’s Degrees in English. As time and my education progressed, I ended up working as a bartender in most of the everchanging bars in Oxford; Beth Munday and I were the only females working as bartenders at that time.
Eventually I ended up at the Warehouse (I think the Peddler by then) with LW., where he perfected this Bloody Mary mix. We made this mix 2 or 3 times a week. It makes a mildly spicy mix which can be kicked up with more Tabasco for those who prefer it that way. Our measuring cups were bar glasses, highball glasses, the type for gin and tonics, probably 12 oz.; I’ll leave it to you to come up with exact measurements. This makes a large quantity, and refrigerates well, a week at least.
Combine 2 large (46 oz.) cans of V-8 juice with 1/3 a highball glass (see above) each lemon juice and Tabasco (@ 4 oz,, jly) and 1/2 a glass of Worcestershire sauce (@ 8 oz. jlyi). Shake well. We garnished with whatever was handy; celery; lemons; pearl onions and olives. These days I would put bacon on the garnish.
Here Comes the Sun King
