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Recipes and Stories

19 November 2022: Mastering Thanksgiving Dinner II—Menu Planning and Mama's Buttermilk Bread

My mother's Buttermilk Yeast Rolls, here baked in a seasonal decorative muffin pan, which unfortunately made them too small and crusty. I'll make regular cluster rolls for Thanksgiving Dinner

 

If you've not already planned your Thanksgiving menu and started shopping for it, it's time you got cracking. You don't want to wait too late to plan and shop or you could be faced with rethinking your menu when the store sells out of some of the essential ingredients.

 

Planning that menu will be simple if you are wise and stick to your family's traditions.

 

Every single autumn social media is riddled with cooks asking for "something new and different" for this meal, claiming to be tired of and/or bored with cooking and eating the same old things every Thanksgiving.  Read More 

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9 November 2022: Southern Comfort and Buttermilk-Cream Biscuits

Buttermilk Cream Biscuits, here buttered and stuffed with thinly-sliced cooked country ham

 

When Southerners begin to talk of the foods that most comfort us in times of grief, joy, or homesickness, biscuits almost always come into the conversation. So it's no surprise that when the Covid pandemic forced us into lockdown, soft-wheat flour, shortening, and buttermilk disappeared from grocers' shelves and were hard to come by for months.

 

Luckily, I had just restocked those things, and we're a small household, so I never felt the pinch of the shortage. And I probably made more biscuits during that first month than I'd made in the previous couple of years combined.

 

Most of them were cream biscuits, a simple formula of flour, baking powder, salt, and heavy cream. They're disgracefully easy, practically foolproof, and I'm lazy. The dough is simply stirred together, folded a few times, then cut and baked.

 

But they do have one big drawback: Read More 

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