Big holiday dinners get all the hype. But don’t forget the most important meal of the day, the one that can really set the tone for a day of celebration: breakfast. Do you have a special holiday breakfast tradition? Here’s what Eugene Walter suggests in The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. This is a sweet, savory, and saucy way to kick start a festive day, that’s for sure. (If you missed it: check out our Happy Table Happy Hour series for more of Walter’s “spiritous” recipes.)
We’ll be featuring holiday posts (mostly food-based, because . . . yum) all week, so be sure to keep coming back for more.
Prepare this dish for Christmas breakfast.
Jonathan or other tart, green apples
Rum, Sherry, or Bourbon
Crisp-cooked ham fat
Core but don’t peel apples. Slice and put in wide, flat baking dish. Pour honey and a splash of Rum, Sherry, or Bourbon whiskey over; sprinkle with mace (a hint) and cinnamon (a bold statement), then bake until fork-able but not mushy. Sprinkle LOTS of crisp-cooked ham fat and serve alongside plain scrambled eggs and hot biscuits.
From The Happy Table of Eugene Walter: Southern Spirits in Food and Drink, edited by Donald Goodman and Thomas Head. Copyright © 2011 by Donald Walter Goodman.