Cooking With Honey – Ina’s Favorite Holiday Appetizer

Ina Garten’s favorite holiday appetizer is easy and delicious. It has only two ingredients.

Guess what?  One of them is honey!

Baked Brie

This picture and recipe are reprinted from The Food Network.

Serves  5-8

Ingredients

1/4 wheel brie

4 tablespoons honey

Directions

Preheat the oven to 350 degrees F.

Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.

Serve with crackers.

Thanksgiving 2013 – Ultimate Macaroni And Cheese

I’ve always assumed that serving macaroni and cheese for Thanksgiving was purely a Southern thing.  Always tasty, mac and cheese is also a thoughtful dish to include for your vegetarian-inclined guests.

It turns out that our Victorian forebears were the originators of this custom, although you might be surprised at what they considered to be the Ultimate Macaroni and Cheese.

Thanksgiving postcard circa 1900 showing turkey and football player. (Image courtesy of Wikipedia)

In 1883, macaroni was said to be an acquired taste, and was still unfamiliar to many. To make macaroni and cheese, housekeepers were advised to boil the macaroni, then mix in a tablespoon of canned tomatoes, and then add a layer of freshly grated cheese.  On top of this, successive layers of boiled macaroni, canned tomatoes, and grated cheese, were added until the serving dish was filled.  When the resulting meal was delivered to the Thanksgiving table, it might be more familiar to us as a sort of lasagna instead of the macaroni and cheese we know.

Most of us today prefer the cheesy variety on our Thanksgiving table. This recipe is rich and delicious, to be served only a few times a year. That’s the real secret of Southern cooking!!

golden-macaroni-cheese-l

Yield:  12 servings

Ingredients:

1 pound elbow macaroni

2 tablespoons unsalted butter

1 pound sharp Cheddar cheese

Salt and freshly ground black pepper

2 cups milk

2 cups heavy cream

1 tablespoon honey

Directions:

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil, add salt and macaroni and cook for 4 to 5 minutes (until the macaroni is half cooked).

Butter a 3-quart baking dish, add 1/3 of the cooked macaroni and then layer with cheese, salt, and pepper; repeat this until the elbows have all transferred. Pour the milk and heavy cream over the macaroni. Drizzle with honey.

Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 10 minutes or until the macaroni is brown and bubbling on top.

Pimiento Cheese With Honey – A Tribute To The Masters’ Tournament

masters

The Masters’ Golf Tournament in Augusta, Georgia always makes me crave the pimiento cheese of my youth. It’s a Southern delicacy, and the Masters’ sells tasty pimiento cheese sandwiches wrapped in green wax paper.

Most pimiento recipes these days call for extra sharp cheddar cheese, but my mother L.J. made hers with Velveeta. Both versions are terrific.

The honey called for in this recipe is there to enhance the other flavors, not to make the pimiento cheese sweet. Try it and see!

pimiento cheese

Yield:  8 sandwiches

Ingredients:

16 ounces extra sharp yellow cheddar or Velveeta, grated

2 jars of pimento, drained and chopped

8 tablespoons mayonnaise

1 1/2 – 2 teaspoons hot pepper sauce

1 teaspoon honey

1 teaspoon grated vidalia onion

salt to taste

16 slices of good whole-wheat or white bread

Directions:

Mash cheese, pimento, mayonnaise, honey, grated onion, and hot pepper sauce in a small bowl with a fork until well combined.  Season with salt to taste.  Cover and chill 1 hour for flavors to blend.

Serve on two slices of bread (with crusts removed, if desired).  For an authentic “Masters” touch, serve with a thin slice of sweet vidalia onion and a sprig of watercress on top.

This is also an excellent spread for crackers or a dip for vegetables.

Memorial Day Recipes – Combination Salad

CAUTION:  THIS IS NOT DIET FOOD!

And it’s really “Down Home.”

But it is incredibly good. If you’re having weekend house guests, it’s a great thing to have on hand for sandwiches and snacking.

My mother made this for the first boy-girl party I ever hostessed. It was a big hit!

2 lb. bologna
1 med. box of Velveeta cheese
6 hard boiled eggs
1 sm. jar sweet pickle relish
1/2 c. finely chopped onion
2/3 lg. jar mayonnaise (NOT Miracle Whip!!)
2 T. mustard

Cut bologna and cheese into chunks. With a hand food grinder, grind bologna, cheese and eggs into a large mixing bowl. Add sweet pickle relish and chopped onions. Carefully fold in mayonnaise, adding as needed until thoroughly mixed. Add mustard and mix well. Will make about 25 sandwiches. Will keep in the refrigerator for about 4 days. Great for picnics and back yard suppers.