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Traditional Ambrosia

Southern ambrosia is traditionally made with  fruits from Mexico and Central America that came to stores in the rural South during the winter–oranges, pineapples, bananas, and coconuts–lightly sweetened with cane sugar. Maraschino cherries have long been an option.

Extract the meat from the coconut, skin and grate. The pineapple should be golden, aromatic, and somewhat soft, peeled, diced, and macerated.  Use sectioned Valencia oranges, which are sweeter than navels. These too should be macerated and chilled.

To serve,  drain fruit and layer into a glass bowl or trifle. Top with a generous sprinkling of hand-grated coconut and a light sprinkling of sugar. Add more fruit along with a few sliced (slightly green) bananas. Top with coconut. Combine some of the juices from the macerating to drizzle over the fruit; reserve the rest for rum punch.

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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.

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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.

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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.