Here’s a colorful and absolutely delicious chutney for the holiday season. This “Spicy Christmas Chutney” is hard to stop eating once you open a jar of this pungent and hot concoction. The recipe is a sweet and sour chutney which combines Louisiana satsumas, cranberries and apples with a blend of spices for a powerful mix. I ran across the recipe inspiration on a Scottish internet site — didn’t know that the Scottish cooked with satsumas or made chutneys with this much punch — but it is a great recipe for me because it is a way to use my backyard satsumas. And the recipe is mighty spicy, too, including cloves, cinnamon, ginger and cayenne pepper. Yeah, we’re talking Louisiana, now.Continue reading
I love artichokes in any shape or fashion– added to green salads, as an ingredient in dips, in New Orleans Eggs Benedict or as a whole boiled artichoke. One of my favorite recipes combines chicken, artichokes, pearl onions and wine. Yum! Marie made an artichoke appetizer recently at a dinner gathering for a small group of friends and she graciously shared the recipe. This appetizer blends artichokes, mushrooms and cheese into bite-sized balls; perfect for the holidays. For a “Cajun” kick, it contains garlic and cayenne pepper.Continue reading
I made this delicious “Coconut Lemon Bar” recipe in December using Meyer Lemons from my backyard citrus fruit tree. The combination of lemons, coconut and walnuts on a buttery crust made a great holiday dessert. These bars can easily be adapted for Passover and so I decided to make this dessert for our “virtual” Seder meal coming up this week.
Passover will soon be here. My husband’s family is planning a “virtual” Seder meal and service via “Zoom.” With family is scattered all over the country and unable to travel and local folks trying to maintain 6 feet of space at a table, this seems like a good solution. We are living in a new era. One dish at the Seder meal which I particularly enjoy is Haroset which is served along with Matzah. Several years ago, a friend brought Haroset to our Seder which was absolutely delicious. The combination of apples and walnuts in a sweet sauce is good to eat anytime of the year — whether or not you are celebrating Passover or another religious observance. I made the recipe to share with you.
Let’s ring in the year with “Festive Satsuma Margaritas.” I love margaritas — it is one of my favorite cocktails. This version uses Louisiana satsumas in addition to limes. The beverage is easy to make at home — no special ingredients required — except for the satsumas. But you could substitute oranges, clementines or fresh mandarin oranges. This drink is very easy on the alcohol as the satsuma juice causes a diluting effect. So if you are looking for a fruity but very “light” alcoholic beverage to celebrate the new year; this one is for you.
Years ago, I visited a friend on Christmas Eve night since I was not returning to my family gathering in Virginia over the holidays. My friend served “Chicken and Sausage Gumbo.” How interesting, I mused, to serve a simple soup on this special occasion. Since that dinner, I have eaten gumbo at other Christmas Eve night celebrations. And I have learned that gumbo holds a very reverend traditional place in Cajun and Creole families on Christmas Eve. I am attempting to reproduce my friend’s gumbo — a deep colored, flavorful soup with chicken and sausage. It was, by far, one of the best gumbos that I have ever eaten.
Miniature Meyer Lemon and Cranberry Cakes make an easy and delicious dessert and a great gift for the holidays. Who doesn’t like to receive a home-baked present? This lemony cake with cranberries is tart yet sweet and moist. Fresh cranberries give a holiday flair with a flavor “pop.” I used some of the Meyer lemons from my backyard tree to make these cakes and baked them in mini-loaf pans. Make sure you read all the way to the bottom of the post where I share a couple of photos of my elusive backyard cardinal bird pair. Continue reading
Once a good cookie recipe, always a good one, and this is true of the $250 Neimam Marcus Cookie. It is associated with the luxury Neiman-Marcus department store chain which is headquartered in Dallas, Texas. The cookie is a great one for the holiday season — it is a chewy and loaded chocolate chip cookie with nutty oatmeal and walnuts. My work supervisor made these as a Christmas present one year and shared the recipe which I have saved all these years. I found it again while sorting through recipes files.
This blog post is a tribute to cookbook author, Holly Berkowitz Clegg, who passed away last week. Holly raised her family in Baton Rouge and lived here for many years. Her message began as a healthy approach to southern cooking with easy meals in a series of “Trim & Terrific” cookbooks. Over the years her accomplishments include authoring 17 cookbooks selling over 1.5 million copies, appearing in national media and writing a bi-weekly food column for our local newspaper, the Advocate. I am making a blackberry variation of a recipe from one of her cookbooks, “Strawberry Custard Brûlée.” It is light and tasty. It exemplifies her goal to make things low-fat and easy. I like it — you will too. Continue reading
Back in my hospital food service catering days, we prepared and served a dinner for the Board of Directors each month. I liked to change things up — partially for boredom’s sake and little for spite as it meant I had to work late that night. So one month I served carrot cake — trying to pack a little nutrition into the dessert. Much to my surprise, one Board member came to me after the meeting and said, “that very large piece of cake was the best dessert you’ve ever served — it was delicious.” And Carrot Cake is delicious. It should be moist, with just a little spice and nutty flavor. Topped with a cream cheese icing, it makes a great dessert for the holidays. And so I’m making my carrot cake again this year.