My first memory of Egg Nog is not related to any experience of my own. I saw Cousin Eddie drink an Egg Nog filled moose glass on Christmas Vacation and that was that. I remember it looked like thick milk sprinkled with something brown and not very appetizing. I also know that there was more than likely some adult beverage mixed in with the Nog. My own family never has had Egg Nog around the holidays for some strange reason, nor have I ever been to a party that served the creamy drink, so I haven’t had the chance to try it. I guess I also never felt the desire to go out to purchase a carton of Egg Nog because the main ingredients are things that make my tummy sing a very angry version of Jingle Bells – cream, eggs, and milk – and I like to avoid angry Christmas songs.
Tag Archives: Yankee
Cranberries are a staple at most American family’s Thanksgiving tables. The form in which the cranberries appear varies from family to family. For example, my Northern Yankee family eats their cranberries boiled in water until they are saucy and sweetened with sugar. My Southern in-laws eat their cranberries with oranges and pineapples set in gelatin. With that being said, I don’t know what made me throw Fontina cheese, candied walnuts, and a tube of crescent rolls into my grocery cart alongside the bag of cranberries. Perhaps it could be that I was craving cheese? Or maybe it was because the nuts and crescent rolls were on sale? Whatever the reason, I am very happy with the choice of ingredients that helped showcase my delectable little cranberries.
Until I met my husband, I thought that everyone liked pumpkin. There is nothing like a big piece of pumpkin pie smothered with homemade whipped cream after a 1000 calorie feast on Thanksgiving, haha. No really, though. Pumpkin pie always has and always will round out my meal on the fourth Thursday in November… it’s just not right if it doesn’t.
Not many people know much about me, except for the fact that I am a Yankee married to a Southerner who lives in Maryland and likes to cook. After I started working with The Hungry Southerner, I entered into the terrific world of teaching first grade. I never thought that I would wish so much more for extra hours in a day until I spent one full week in the classroom. I love my little kiddies, but I miss my free time. And the kitchen. My poor husband has had two home cooked meals in the past 30 days.
Have you ever noticed how, in the South, you’re never more than a mile from something resembling a fried chicken restaurant? There is one on practically every corner. We Southerners have a love affair with our fried chicken. With an abundance of lard and a steady supply of cast iron cooking utensils, Southerners have always been a little fry happy. Locally raised chickens have been abundantly available to all, who have lived in the South, (since before the Civil War) and frying them up is part of our Southern food heritage. As part of that heritage, we graciously attribute African plantation workers for the contribution of the signature Southern spices, associated with modern fried chicken recipes. With all that said, it’s time for the “Yankee” to tackle the challenge of the quintessential Southern food, Southern Fried Chicken.
When I received my third Yankee Challenge I was a wee bit nervous because I had no clue what I was being asked to cook: Shrimp Etouffee with a side of Beignets?? Hmmm, sounds a bit French and not at all Southern. Also a bit scary. Thankfully, one of my bestest friends, Katie, is a born and raised Louisiana girl. The only time I have ever had real home cooked “NOLA” food was when Miss Katie asked her Grandma to send us a huge batch of Jambalaya. It was incredibly delicious and to this day I occasionally dream about a ginormous bowl of Jambalaya drizzled in hot sauce appearing magically before my eyes. Katie was my exchange program roommate from LSU during my first year at the University of Tennessee, who happily explained both of these Cajun/Creole dishes to me.
This dish was inspired by my mom’s sauteed veggies that she makes in the summer alongside angel hair pasta. She tosses lots of bright vegetables into a skillet with olive oil and cooks them until they are soft. I decided to bake my veggies and top them with a bit of crumbly light cracker.