December 1, 2016

 

Holiday gift giving! Many of you give subscriptions to Louisiana Kitchen & Culture to the friends and family you love the most! Your gift renewal list was mailed earlier this month; if for some reason you didn't get it, give us a call: 504.208.9959 or email Jim. There's still plenty of time to add new gift recipients to your list as well; we can start them with the current holiday issue if you'd like, and we'll send a gift card just before Christmas.

We had a wonderful Thanksgiving long weekend, filled with great food and family. My youngest nephews are humongous nephews, and my great-nephew Mason is looking more and more like a little boy than a toddler. He talks a mile a minute, and didn't have a single cranky moment, although the day was long. He has, much to the dismay of his mom, reached the "why?" stage! Any parent knows exactly what I mean by that.

My sister and niece head back to California later today; my house will be oddly quiet this weekend.

I met my friend and LK&C contributor Bill Broussard at Commander's Palace for lunch yesterday; he was visiting his mother in Baton Rouge, and brought her down for a festive lunch. Chef Tory McPhail brought out cups of butternut squash and crab bisque, spiked with a little curry; he said he was able to get a small batch out of the last two soft shell crabs he expects to see this season. As usual, everything was delicious. And as if lunch wasn't enough, he bombed our table with every dessert on the menu! Lucky me.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture


Miss last week's recipes?

• Deep South Jambalaya (most-viewed last week)

• Garlic Spaghetti Shrimp

• Salmon Croquettes

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Louisiana Banas Foster Bread Pudding

Apricot Glazed Ham

Apricot Glazed Ham

Sometimes I think I roast a turkey at Thanksgiving; I definitely know I make a ham at Christmas so I can use the ham bone in a pot of red beans, and dice up some leftover ham to make a decadent ham and potato cheese casserole. Should you be pondering ham for Christmas, this recipe is a good place to start.

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Marinated Crab Fingers

Marinated Crab Fingers

This is one of those foods I can easily eat a pound of in one sitting. They're great finger food for a hiliday buffet, or keep a bowlful in the refrigerator for impromtu snacking. 

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Pomegranate Champage Sparkler

Pomegranate Champagne Punch

This will make a punch bowlful, perfect for a holiday party. Slightly tart, it contains sparkling wine and some dessert wine, and is a beautiful holiday red in color. Garnish with a little citrus peel, and you're good to go.

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