Stuffed eggs are a required appurtenance to any holiday table in the Mid-South, so having an egg plate is a requirement in one’s arsenal of tableware. Egg plates come in all sizes and shapes–they’re even making disposable ones now–and their selection for a given occasion provides a telling clue to the character of the bearer. If you bring a ceramic plate to a funeral, you’re going to be labeled white trash behind your back; if you if you bring a cut glass plate to a keg party, you’re going to be called a fucking idiot to your face.
The number of spaces most often found for egg halves remains a mystery to me. Given that eggs are sold by the dozen or in multiples or fractions thereof, you’d think that egg plates would adhere to that standard, but such is not the case. Of the two egg plates I own, the one of ceramic has twelve depressions, the other of glass has fifteen This gives me reason to believe that my glass plate is older than the egg industry, which makes me smile when I’m loading it for the table. Such are the modest rewards of petty pride.
Cream soups add an elegant touch to formal cool-weather occasions. These soups involve many of the same procedures and ingredients as other soups: aromatics, broth, vegetables or seafood, and of course whole milk or cream. A bisque (“twice cooked”) usually refers to a cream soup containing seafood such as shrimp, crawfish, or lobster, though some tomato cream soups are also called bisques. Some people use béchamel as a base for cream soups, but a proper cream soup base is velouté, a white sauce made from a light stock. Velouté also makes the best base for a cheese soup, which, if you think about it, can well be considered the ultimate incarnation of a cream soup.
If you have good stock on hand, then by all means use it. If not, you can use store-bought stock, but before you do, it must be enriched with a mirepoix and a bouquet garni. Add onion, celery, and carrots to the stock, along with thyme, bay, and parsley, and let it sweat on a low heat for about an hour or so. Strain the stock. A light roux with ½ cup butter and ½ cup plain flour will thicken about a quart of stock. This is your soup base, to which add a cup of whole milk or for an exceptionally rich dish, whole cream, and about two cups of your choice of meat or vegetables diced, cooked in butter, and puréed. Let the soup rest on low heat before serving with a swirl of whole cream. This recipe makes about six 12-oz. servings.
Remove sinews and most of the fat from a whole loin of pork, butterfly, and brush with corn oil seasoned with black pepper, salt and freshly-minced garlic. For the stuffing, use day-old cornbread moistened with butter and a light stock of your choice (I recommend chicken), seasoned with fresh rosemary (not too much!), thyme and basil, salt and pepper, along with finely-minced onions. Stuff the loin, assemble, truss, brush again with seasoned oil and roast on medium heat (300) until done through, (about an hour for a ten pound loin). Serve with Jezebel sauce.
Most people consider creativity an essential element in cooking, but I think it should be discouraged in the home kitchen. Remember your audience. You’re cooking for people you know on intimate terms, and a big mistake (like putting sweet pickles in a cheesecake) will mean you’re going to have to hear about it for a very long time, and not in complimentary language. Culinary creativity is best left to those Food Network geniuses who when given turnips as a competitive ingredient are provided with Corsican prawns, Kobe beef and Kurdistani apples to shore up their efforts. Between you and me, I’d like to see what they’d do with a few skinny pork chops, a can of green beans and a jar of crunchy peanut butter. (Okay, I’ll throw in a loaf of bread, too).
But kitchen innovation emphasizing technique rather than ingredients can have impressive results, especially when you’re dealing with what’s familiar, and this one 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. 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. They take a little more care than simply pouring your dressing into a casserole dish as is usually done, but they more than make up for the initial effort by freeing up space in the refrigerator and freezer, space you’ll no doubt need for other holiday leftovers. You can make these days before, freeze, and heat when needed.
Use a cooking spray to oil the muffin tin. Spoon dressing batter into the cups 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.