Serving duck is often overlooked as a holiday main course. Turkey, ham, and prime rib are great, but serving duck is sure to wow your guests.
This was the pecan pie that my mother made every Thanksgiving. I didn’t appreciate this pie as a child, but I certainly appreciate it as an adult.
The great thing about cranberry sauce is that you can make in up to 3 days in advance, which can save a lot of time and hassle. Just cover and store in the refrigerator and bring it out when dinner is served.
I absolutely love this side dish. It’s great for both everyday cooking and special occasions. You will need four 1 cup ramekins for this recipe. You can also prepare it in a 9 inch baking dish and bake for 20 minutes. If you have a nut allergy then by all means leave the nuts out of the recipe.
You don’t have to go wassailing to enjoy this traditional Christmas drink. Historical wassail drinks are completely different from one another. Some even use beaten eggs. Here is a blonde version. Alcohol is optional.
Whether you’re making a chestnut sauce or using chestnuts for a dressing, it’s important to use fresh chestnuts. Ignore those jarred ones and roast your own. It’s not hard to do and the payoff is worth it.
Bakers start your ovens! It’s holiday baking time and let’s kick off the season with my Yorkshire mother-in-law’s mini mince pie recipe. Mary isn’t with us anymore, but her delicious recipe lives on. I’m honored to share with you such a treasured recipe.