Thursday, November 14, 2013

Holiday Cooking, Texas Style

Dotty Griffith had me at pecan pie. I have been the Thanksgiving pie maker since I could turn on the oven, and pecan pie is my specialty. My ‘secret’ has always been to cook the sugar and corn syrup till the sugar dissolves, then melt the butter in. I don’t remember know how I came up with this idea, but I’ve never seen it in a recipe until the Texas Holiday Cookbook.

And this pared down recipe doesn’t add rum or any other nasty flavors to muck up the pie; Griffith even ‘allows’ you to use light or dark corn syrup. I’ve always used whatever was on hand; it’s nice to have that choice validated.

The cookbook has recipes for Thanksgiving through New Year’s, with Hanukkah and Christmas in between. And though the book is big on meat, there are some things in here for vegetarians.

There are latkes made with sweet potatoes – and rolled oats. And special Christmas breakfast idea, like kolaches (sweet rolls) and migas, Tex-Mex scrambled eggs/

If you like to give homemade food gifts, there is a chapter on making things like peppermint fudge, chili powder or black-eyed pea relish, to name a few.

There are also a lot of drink recipes to put you in the holiday spirit. Texas tea is perfect for a holiday party; the drink includes tequila, rum, vodka, gin and bourbon. In fact, this drink might be better in New York City than in Texas; our guests can walk or take the subway home.

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