In the South deviled eggs are on the table at any holiday gathering. It has been awhile since I had some these little babies and just last week I thought about them and wanted to make some myself. I think these are the only Southern recipe that my husband actually likes. They are so simple to make and anyone can make them even if you do not think you can cook all that well. Just make sure you boil your eggs perfectly like in the previous post that I wrote. You have to have a perfect boiled egg if you want to make these.
6 hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon white vinegar
1/2 tablespoon sugar
1 tablespoon mustard
salt and pepper to taste
garnish with ground paprika and freshly grated Parmesan cheese
1. With a sharp knife carefully cut the eggs in half. Place the yolks aside and on a clean plate place the egg white halves. If they do not sit up straight carefully cut a straight line on the bottom.
2. In a mixing bowl add egg yolks, mayonnaise, vinegar, sugar, mustard, salt and pepper. Mix well with a fork!
3. Place a plastic bag inside of a cup opening up and folding over the cup. Carefully spoon the mixture inside and cut a hole in the bottom. Pipe the mixture into the egg whites. Sprinkle with paprika and a bit of the Parmesan cheese. Cover and place in refrigerator until ready to serve.
Yields: 12 deviled eggs
A few weeks ago I read a book about a family that lived on an apple farm and needless to say after I finished it all I could think about it was all kinds of apple treats. So this past weekend I went and bought an assortment of apples so that I could get started. I made an apple cake the other day, which was finished pretty fast, but really the only thing I have had on my mind is apple butter. Apple Butter is a pretty traditional Southern treat that dates back to colonial days. Ladies spend all Fall making and canning for the upcoming year. I would love waking up in the mornings growing up to a plate of fresh hot buttermilk biscuits and a jar of my mommas apple butter.
In the South we always just eat apple butter with biscuits, but we also use it as stuffing inside little hand held apple pies as well. If you have never had the pleasure or trying apple butter it is thick and concentrated kind of like apple sauce yet with a more butter consistency. Back in the day apple butter was prepared in large copper kettles outside. Large paddles were used to stir the apples, and family members would take turns stirring.
I am always really proud of myself when I make something just like my momma used to. Most of you probably think I grew up cooking Southern food with my family, but the truth is that I never even cooked before I got married. So I actually learned how to cook Arabic food way before my own. I am still learning and getting to know how to cook proper Southern food.
2 green apples, peeled and cored
2 red apples, peeled and cored
1 tablespoon orange juice
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/3 cup apple juice
1. In a saucepan on medium heat orange juice and slice apples into pan. Add vanilla, cinnamon and allspice, stir. Add sugar and apple juice. Cover, reduce heat to low and allow to simmer for 20 minutes.
2. With a hand held mixer, blend apples in the pan to get a thick consistency. Serve!
Yields: 1-1/2 cups
Making your own salad dressing is simple and taste much better than anything you can buy from the store. It seriously takes me no longer than 10 minutes to whip up a batch of dressing. If you do not have buttermilk on hand you can just use extra yogurt and also add any herbs or spices that you might like. Sometimes I will add freshly grated Parmesan cheese to mine.
3/4 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup buttermilk (I use laban)
1/4 cup scallions
2 garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
1. In a food processor pulse scallions and garlic. In a mixing bowl add mayonnaise, yogurt and buttermilk, mix with with a spoon. Add olive oil, lemon juice, scallion and garlic mixture, salt and pepper, mix. Add buttermilk until you get the consistency that you like. Less for thick and more for thin!
2. Carefully pour into a jar, cover tightly and refrigerate.
Yields: 1 jar