Holiday Time

Celebrate 2017 Mardi Gras in the South (February 2017)

Three Festive Ways to Avoid Going Stir Crazy Before the Holidays (December 2016)

30 Ways to Get Your "Jingle" On in the South (December 2016)

Five Ways to Experience the Holidays "Louisiana-Style" (December 2016)

"Brighten Up" Your Holidays with These Holiday Light Displays (November 2016)

Red, White, Blue and You: Fourth of July Celebrations in the South (July 2016)

Drops, Celebrations and More: Memorable Ways to Welcome in 2016 (December 2015)

Spark Your Holiday Spirit with the Many Events Happening Around the South (December 2015)

Six Places to Celebrate the Holiday Season (December 2015)

So Many Ways to Kick Off the Holiday Season in the South (November 2015)

14 Dazzling Holiday Light Displays Throughout the South to Enjoy Now (November 2015)

Celebrate the Holidays in Minden and North Louisiana with the Louisiana Holiday Trail of Lights (November 2015)

New Twist on an Old Favorite: Amping Up the Grilled Cheese (April 2015)

Celebrate National Soup Month Anytime with Recipes from Benchmark Resorts & Hotels (January 2015)

Move Over Ball Drop - This is How the South Welcomes in the New Year (December 2014)

Ways to Get Your Holiday On in the South (December 2014)

Liven Up Your Thanksgiving Meal with Some Myrtle Beach, S.C.-Style Comfort Foods (November 2014)

Warm Up the Days and the Nights with These Chili Recipes (October 2014)

Creating the Perfect Cheeseburger with Crawford Ker on National Cheeseburger Day (September 2014)

Celebrate National Martini Day with these Recipes (June 2014)

It's Great to be King...Celebrating Mardi Season with King Cake Creations (February 2014)

Celebrate Your Valentine with a Getaway (February 2014)

A MoonPie, Pickle, Red Stick and More...Welcoming in the New Year in the South (December 2013)

Celebrate the Holidays with a New Orleans' Reveillon Dinner (December 2013)

2013 Holiday Gift Guide...Packages and Escapes (December 2013)

2013 Holiday Gift Guide: Books (December 2013)

2013 Holiday Gift Guide: Food and Beverage (December 2013)

2013 Holiday Gift Guide: Made in the South (December 2013)

2013 Holiday Gift Guide: Experiences in the South (December 2013)

End Your Holiday Meal on a Sweet Note courtesy of Chef Sara Thomas (November 2013)

From Their Table to Yours: Holiday Recipes from The Carolina Inn (November 2013)

Firing Up the Grill: Tips and Recipes for a Successful and Tasty Grilling Season (May 2013)

Breakfast for Mom, Southern-Style (May 2013)

Mom-Worthy Hotels in the South (May 2013)

Talkin' Mardi Gras, Shreveport, La. Style (February 2013)

Southern Style: 13 Things You Must Do in 2013 (January 2013)

Holiday Joy: Tips for Creating the Perfect Gingerbread House (December 2012)

Absolutely Southern Gift Guide: Secret is in the Sauce at Raleigh Marriott Crabtree Valley (December 2012)

Absolutely Southern Gift Guide: Make It Memorable and Give the Gift of an Experience (December 2012)

8 Reasons to Visit Louisiana’s Holiday Trail of Lights this Season (December 2012)

Absolutely Southern Gift Guide: Chef's Table at Emeril's Delmonico (December 2012)

Absolutely Southern Gift Guide: Simply Ballastone Cookbook (November 2012)

Treat Your Mom to One of These Eight Southern Destinations (May 2012)

Seeing Various Shades of Green: St. Patrick’s Day Celebrations in the South (March 2012)

It’s Mardi Gras Time in the South (February 2012)

Celebrate Elvis Presley’s Birthday in the South (January 2012)

A MoonPie, a Pickle, a Horseshoe and More: Ringing in the New Year Southern-Style (December 2011)

Celebrate the Holidays New Orleans-Style with a Reveillon Dinner (December 2011)

"Treat" Yourself this Holiday Season with SavannahInns.com (November 2011)

Holiday Fun in the South After Thanksgiving (November 2011)

Holiday Fun at Gaylord Opryland (November 2011)

Tours and Treats Along Virginia’s Inn to Inn Cookie Trail and Tour (November 2011)

Celebrating Milestones in the South (August 2010)

5 Activities that Add a "Sizzle" to Your Summer Vacation (June 2010)

Forget Gifts, Give Experiences This Mother’s Day (April 2010)

Celebrating Mardi Gras 2010 (February 2010)


Published: May 2013
Breakfast for Mom, Southern-Style  

On this Mother’s Day, make it a breakfast to remember for mom and others by preparing one of these southern-style recipes from chefs around the region.

Southern Buttermilk Biscuits

Courtesy of Chef David Guas, Bayou Bakery, Coffee Bar & Eatery in Arlington, Va.



Yields: 10 biscuits (2 1/2 inch) biscuits

Ingredients

2 1/4 c.  White Lily flour (not the self-rising)

2 T   baking powder

3/4 tsp. salt

1 stick cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons, melted

1 c. buttermilk

Procedure

Heat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Place 2 cups of the flour, the baking powder, and salt in a food processor and pulse to combine. Add the cold butter pieces and process for ten 1-second pulses (there shouldn’t be any pieces of butter bigger than a small pea). Transfer the mixture to a large bowl and begin adding 3/4 cup of the buttermilk, incorporating it into the dry ingredients by moving your hand around in circles. Stop adding buttermilk when a dough just barely forms.

Dust your work surface with the remaining 1/4 cup of flour and place the dough on top. Roll the dough to a 1-inch thickness. Using a round biscuit cutter 2 1/2 inches in diameter, punch out as many biscuits as you can and place them on the parchment paper. Gently bring the dough scraps together into a block and press to a 1-inch thickness. Punch out a few more biscuits, place them on the baking sheet, and discard any remaining scraps.

Brush the tops of the biscuits with the remaining buttermilk and bake until golden brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter. Place regular cream cheese in a shallow dish or on a small wood block. Spoon the pepper jelly over the top and serve with the warm biscuits.

Sweet Potato Pancakes

courtesy of Richard Arizmendez, Banquet Chef, Sandestin Golf and Beach Resort , Florida

Ingredients

2 medium sweet potatoes           1 c. coconut milk

1 c. milk                                     2 cloves garlic

3 eggs                                        ½ c. red bell peppers

½ c. chopped onion                  1 c. all-purpose flour

1 tbs. Baking Powder               4 oz. butter

¼ c. chopped parsley                salt & pepper to taste

1 c. Manchego cheese

Procedure

Dice the potato and place in a pot with the coconut milk, garlic and cover with water.  Bring to a boil and cook till tender. Strain and puree the potatoes.

Sauté the onion and peppers until lightly caramelized. Mix the remainder of the ingredients together with the potatoes and onion mixture to make a batter.

Preheat a large skillet over medium-high heat. Spray with cooking spray.

Pour about ¼ cup of batter into the hot skillet, about 1/4 cup of batter for each pancake.

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Rice Pudding

courtesy of Brett Gauthier, Executive Pastry Chef, Ralph Brennan Restaurant Group, New Orleans



Yields: 14 servings

Ingredients

3/4 c. Louisiana jasmine rice

3/4 c. sugar

1 1/2 each cinnamon stick

1 each vanilla bean

3 3/4 c. milk

3 3/4 c. water

3 each egg yolks

1/2 tbs. salt

Procedure

In a heavy bottom pot place all ingredients except egg yolks. Cook rice over medium low heat for approximately 1 hour 15 minutes. Stir frequently to avoid burning. If Rice Pudding appears dry more milk should be added.

When rice is fully cooked with a creamy consistency, take pot off heat and stir in tempered egg yolks.

Remove vanilla and cinnamon. Cool Rice Pudding for 3 hours before serving.

Note: At Red Fish Grill, Rice Pudding is served with Red Bean Ice Cream and Honey Butter Glazed Cornbread.

Cinnamon Pecan Waffles

Courtesy of Chef Yann Chupin, Executive Chef, The Ritz-Carlton Lodge, Reynolds

Plantation, Greensboro, Ga.



Serves Two

Ingredients for the Waffle Batter

2 c. all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 tsp. brown sugar

1 egg

1 ½ c. milk

3 T melted butter

Preheat waffle maker. In a large bowl, sift together dry ingredients. Add in remaining wet

ingredients and stir to combine. Do not over mix the batter.

Ingredients for the Pecans

1 c. shelled raw pecans

1/3 c. maple syrup

¼ c. brown sugar

1 T melted butter

Preheat oven to 350 degrees. Toss all ingredients together and spread evenly on a cookie sheet.

Bake for 12 minutes then remove and let cool down before removing with a spatula.

Ingredients for the Cinnamon Sugar Glaze

4 oz. butter

8 oz. brown sugar

1 T cinnamon

½ tsp. kosher salt

2-4 oz. warm water

Ingredients for the Vanilla Glaze

6 oz. powdered sugar

1 tsp. vanilla extract

1 drop orange oil or a pinch of zest

6 oz. whole milk (cold)

In a sauté pan over medium heat, brown butter, add sugar, cinnamon and salt, remove from heat.

Whisk in warm water until butter emulsifies, do not melt sugar. Keep at room temperature

In a bowl, combine sugar, vanilla and orange oil (or zest) then whisk in the milk until desired thickness (add more for thinner glaze or less for thicker glaze). Note: glaze will set and become thicker over time even at room temp.

Procedure

Cook waffles in a waffle maker and stack them on a serving dish. Ladle the cinnamon sugar glaze over the waffles (a pastry bag or squeeze bottle will also work). Garnish with the pecans then ladle the vanilla glaze generously over the pecans. Maple syrup and butter is optional, and certainly not needed, for these decadent waffles.

Meyer Lemon Ricotta Pancakes


Courtesy of Executive Chef Chris Jakubiec, The Jefferson, Washington, D.C.

Serves Four



Ingredients Lemon Zest Syrup

3 each Meyer Lemon zest, white removed and julienned

1 1/2 c. Water

1/2 c.  Granulated sugar

Procedure

Place the zest in cold water in saucepan. Bring to a boil, strain, return to the pan with cold water to cover and repeat the process. Repeat this process three times in total. Bring the water and sugar to the boil to make a simple syrup. Add the zest to the syrup and cook for 25-30 minutes or until tender. Cool the zest in the syrup and reserve.

Ingredients for Pancakes

2 c. all-purpose flour

2 T granulated sugar

2 tsp. baking powder

1 T baking soda

1 dash salt

2 c. buttermilk

2 each eggs

6 tsp .  melted butter

Ingredients for Ricotta Filling

To taste Vanilla extract

1 c. Ricotta, strained

Procedure

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.

Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.

Pain Perdu “Lost Bread” with Pecan Bananas Foster Sauce

Courtesy of Executive Chef, Brant Tesky – Acadiana, Washington, D.C.



Yield: 4 servings

Ingredients for the Pain Perdu

1 loaf French bread, stale (the harder the better)

4 whole eggs, large

1 c. cream

1 c. milk

2 tsp. ground cinnamon

1 tsp. vanilla extract

2 T powdered sugar

Procedure

Whisk the eggs, ground cinnamon and vanilla extract together in a mixer and then add the dairy.  Whisk for 2 minutes and strain. Cut the bread on bias 2-inches thick and soak bread in the mixture. Cook in a nonstick pan until golden brown and flip until cooked through on each side for about 2 minutes and then plate.



Ingredients for the Praline Caramel

12 oz. granulated sugar

3/4 c. heavy cream

1 oz. unsalted butter, softened

1/4 tsp. salt

1/4 c. praline liqueur

Procedure

In a 2-quart sauce-pot, combine sugar and just enough water to resemble wet sand. Cover with a heat-proof bowl and place on high heat. Periodically lift the bowl to check the color of the cooking sugar.  Once the sugar reaches a medium amber color, remove the pot from the heat and slowly add the cream while stirring with a whisk.  Once the sugar is completely dissolved, whisk in butter, salt, softened butter and praline liqueur.  Store at room temperature for up to 2 days; for longer storage, store in the refrigerator for up to 2 weeks.

Ingredients for the Garnish and Assembly

2 whole Bananas, diced

1/2 c. Pecan pieces, toasted

For garnish Powered sugar



Assembly

Place the pain perdu on a plate and sauce with the praline caramel, diced bananas and pecan pieces.  Dust with powdered sugar.

photos: (top left) Southern Buttermilk Biscuits, Bayou Bakery, Coffee Bar & Eatery, photographer Scott Suchman; (bottom right)Meyer Lemon Ricotta Pancakes, The Jefferson, Washington DC.

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