Now I’ll have certain cooks shouting, “Heresy!” Most really great cooks do not put any stuffing in the bird IF they plan to utilize the remains in the next days for the great stews, gumbos, salads, etc., that are based on the carcass. IF your family is going to finish off the bird the first day, by all means stuff. But, Oh, Heavens, scraping out the nasty bits of stuffing if you want to use the carcass is a problem.
For ladies who are feeling delicate after a carnival ball or wedding party, or horse race, or visits from out-of-town cousins, the following julep-type freshener, from Monroeville, Alabama, is the perfect medicine.
If your New Year’s Eve celebration gets a little too happy, here’s advice and a recipe for treating a hangover, from a sympathetic Eugene Walter.
This Christmas breakfast recipe from The Happy Table of Eugene Walter combines apples, honey, spirits, spices, and crispy ham fat. Serve with scrambled eggs.
An interview with Donald Goodman, manager of the Eugene Walter estate and co-editor of ‘The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.’
Tell us your favorite way to employ spirits in the kitchen–a cocktail or food recipe–and be entered to win a free copy of The Happy Table of Eugene Walter. Drawing takes place 4pm EST today!
Eugene Walter’s recipe for a classic Bloody Mary (plus some hangover tips). From The Happy Table of Eugene Walter.
Recipe for Cafe Brulot, a coffee-with-spirits beverage from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.
Merry Mabel punch, a recipe from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink
Recipes for Bluegrass Juleps and Lamb Chops with Mint Julep Sauce, from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.