I’m joining The Novel Bakers with Southern Living Christmas All Through The South: Joyful Memories, Timeless Moments, Enduring Traditions.
Combining all the elements for which Southern Living is known and revered – food, travel, and homes, this book is a journey of celebrations through the South, from the low country and the pan-handle to the Texas ranch and Williamsburg farmhouse.
If you missed Part 1 of Christmas All Through The South Part and a Christmas Tree Tailgate & Picnic. . .
Chloe and Gracie want you to know you can fetch it, here. ;)
“The search for the perfect tree involves fastidious investigation and great deliberation because this living thing becomes the centerpiece of our holidays, the focal point of our home. The Christmas tree is a beautiful, centuries old tradition brought to us by German immigrants, but we have taken creative license and made it our own.”
“We grow forests of them too. Virginia pines thrive from Florida to East Texas, and the market for fresh trees has revived small farms in towns hit hard by the decline of cotton and tobacco. And our trees are beauties. North Carolina, known for its Frasier Firs has grown more White House Christmas trees than any other state.”
Trimming the Tree:
“Boxes of ornaments are dug out of closets and attics and unpacked with great care and unapologetic nostalgia.
The things that emerged from the tissue and bubble wrap our rediscovered every year, like treasures forgotten and found.
In concert, they create a portrait of a family, a constellation of memories and a snapshot of style.
The last flourish is the appointment of an angel, or star, or the most special topper upon the highest branch.
Trimmed Christmas trees are like snowflakes. Even in the same home, over the years no two are ever alike.”
My tree is usually decorated with the same from year to year with the exception of a change of ribbon and /or the addition of new floral picks. You can peek at last year’s Christmas tree here: A Visit from St. Nicholas
There is so much delicious food in this book! From beautiful Christmas cakes to cookies and cocktails and menus for a Holiday Supper by the Sea, A Wintry Yuletide Feast and Merry and Bright Christmas Eve Dinner, Brunch and more!
Honey-Rosemary Cherries and Blue Cheese Crostini immediately caught my eye.
We enjoyed it this past weekend and it’s a keeper recipe! It’s a tad messy to serve for a party, but well worth the sticky fingers if you’re among friends and family.
It can be plated and served as an appetizer course or let your guests serve themselves and assemble their own from bowls of ingredients.
Honey-Rosemary Cherries and Blue Cheese Crostini
If you’re not a fan of blue cheese, substitute goat or Manchego
1 shallot, thinly sliced
2 teaspoons olive oil
1 (12-oz.) package frozen dark, sweet pitted cherries, thawed (I used a 16 oz. bag)
2 tablespoons balsamic vinegar
2 tablespoons honey
1/4 teaspoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
Baguette, sliced and toasted
1 (8-oz.) wedge blue cheese, thinly sliced
Sauté shallot in hot oil in a medium skillet over medium-high heat 2 to 3 minutes or until tender. Add cherries (and any liquid in package) and next 5 ingredients. Cook, stirring occasionally, 8 to 10 minutes or until thickened. Let stand 10 minutes or chill in fridge until ready to serve.
Add arugula leaves among toasted bread slices. Top each with cherry mixture and blue cheese slice. Garnish with fresh cracked pepper and rosemary, if desired. You can find a printable recipe, HERE.
There is lots of inspiration in the Delightful Destinations section!
I’m including some photos from the archives for a Lowcountry Christmas in Charleston, South Carolina, a favorite destination for us. Enjoy your stroll/scroll ;)
There is a Christmas Morning Brunch menu with decadent specialty pancakes! Serve with a Winter Citrus Mocktail or Cocktail and/or Cinnamon Coffee with Bourbon Whipped Cream.
You can make quick and easy Bourbon Whipped Cream with an immersion blender, here.
These German Chocolate Pancakes are over the top decadent, layered with German Chocolate “Syrup” or Frosting! The holidays seem like the perfect time to indulge in cake for breakfast or brunch!
I deviated from Southern Living’s recipe with a shortcut for these pancakes, using a box of German chocolate cake mix.
German Chocolate Cake Mix Pancakes
1 box German Chocolate cake mix (I used Betty Crocker Super Moist)
1/2 cup flour
2 cups milk
1/4 cup vegetable oil
German Chocolate “Syrup” (ingredients below)
In a large bowl, mix the cake mix, flour, eggs, milk and oil together until combined.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done.
Place in a single layer on a baking sheet and keep warm in oven. Serve with German Chocolate “Syrup”.
German Chocolate “Syrup”
2/3 cup chopped pecans (+ more to garnish top if desired )
2/3 cup sweetened flaked coconut (+ more to garnish top if desired)
1 (5-oz.) can evaporated milk
1/2 cup firmly packed light brown sugar
1/4 cup butter, melted
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract
Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Cook evaporated milk and next 3 ingredients in a heavy 2-qt. saucepan over medium heat, stirring constantly, 8 to 10 minutes or until mixture bubbles and begins to thicken. Remove from heat, and stir in vanilla, pecans, and coconut. Serve immediately, or store in an airtight container in refrigerator up to 1 week.
To Reheat: Microwave syrup in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.
You can find a printable recipe, HERE.
Happy Howlidays from Chloe & Gracie!
Visit Novel Bakers Jain and Michael Lee for Christmas All Through the South