This recipe stands well on its own, but is also included in a delicious holiday treat- Cornbread Pudding with Rough Country Greens.
This is an amped up version of Mexican Wedding Cake Cookies by Sally’s mother, Ricki.
For the pastry shy, this tart is salvation. It looks like jewels set in amber, with its candy bar mosaic of five kinds of nuts embedded in buttery caramel slicked over a tender crust, which is where salvation comes in. There is no rolling pin in sight. You pat the crust into the tart tin with your fingers.
This puree reheats nicely and holds for a couple of days in the fridge, but it is prime the day it's cooked.
Seasoning is totally your call and it can have as much attitude as you’d like, as in these warm-tasting spices of the West Indies and a garlic-tomato sauté.
This recipe stands well on its own, but is also the base for a delicious holiday treat: Cornbread Pudding with Rough Country Greens.
Judy Graham created this luscious southern-style cornbread. Use fresh corn when it's in season, but know that niblet-style canned corn tastes just fine here. You could bake off the bread an hour ahead, wrap in foil, and reheat it.
Lighter than yams, easily done ahead and good hot or tepid, roasted sweet squash turns almost candy-like in the oven.
Anything you can serve at room temperature is a gift when you’re taking on a big menu. These beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them.
Making the stuffing a day ahead gives it a chance to come into its prime. Serve hot or at room temperature.