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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