December 19, 2019
Holiday Gift Subscription


Merry Christmas, and Happy New Year-

This is my final newsletter of the year; we're heading out to visit family in Los Angeles this weekend, and there will be children! They add so much excitement to Christmas. This has been a long year, and I'm looking forward to this much-needed break. We'll send out a short note next weekend with links to a New Year's Day menu for Health, Happiness, Luck, and Wealth, then will be back to our regular schedule starting the first full week of January.

Many thanks to those of you who subscribe to the magazine; we couldn't do it without you. We're on to the March/April issue, which will mark our 8 year anniversary! If you're not a subscriber, here's the link; it's never too late to sign yourself up, and support a small business.

Below you'll find a list of some of our favorite recipes for any gathering over the remainder of the year; I'm sure you'll find something tasty to cook!

This time of year, food banks around the country often struggle to keep their shelves stocked. If you have the wherewithall, put a few extra cans of food in your shopping cart this weekend and make a donation to your local food bank. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a wonderful, safe, Christmas and New Year.

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

Last Week's Recipes:

Cocktail Crab CakesBread Pudding & Hard SauceStuffed Flank Steak

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Creole Daube

Creole Daube

This is a traditional Creole Christmas Eve dish; one of my subscribers wrote earlier this month to say he'd made it, and that it was the best meal he'd made in many, many years. My Louisiana Kitchen & Culture subscribers will find the recipe on page 13 of the Nov/Dec 2019 Holiday Food Guide; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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Main Dishes

Susan's Perfect Roast Turkey

Rack of Lamb with Dijon Mustard

Holiday Turkey with Cornbread-Andouille Stuffing and Worcestershire Gravy

Pan Roasted Duck Breast with Pecan Sauce

Apricot Baked Ham

Susan's Seafood Gumbo

Quick Praline-Glazed Holiday Ham


Whipped Sweet Potatoes

Susan's, Creamy Garlic Mashed Potatoes

Classic Homemade Cranberry Sauce

Grand Marnier Cranberry Sauce

Tomato and Asparagus Salad

Sweet Potato Casserole with Pecan Topping

Broccoli with Roasted Garlic Butter

Turkey Gravy

Cranberry Salad (in a mold)

Brussels Sprouts With Pancetta, Cranberries and Almonds


Chestnut and Pine Nut Turkey Stuffing

Susan's Basic Bread Stuffing

Andy Benson's Oyster Dressing

Italian Stuffing with Sausage and Parmesan Cheese

Louisiana Dirty Rice Stuffing

Cornbread Oyster Stuffing


Pumpkin Soup

Turtle Soup

Susan's Wild Mushroom Soup

Susan's Turkey Stock


Brown Butter Shortcake with Stewed Apples and Chantilly Cream

Orange Custard Pie With Chocolate Sauce

Fresh Pumpkin Puree from Scratch (Pumpkin Pie)

Orange Custard Pie With Chocolate Sauce

Pecan Pie

Spiced Holiday Pecans

Sweet Pumpkin Bread

Christmas Cookies


Cooked Egg, Egg Nog

Pomegranate Champagne Punch

Hot Apple Cider

Christmas Cranberry & Pomogranite Cocktail



Taste Carmello

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