There is nothing like a home-cooked meal to give you some serious Christmas spirit. That is why I was so thrilled to find this incredibly delicious recipe for collard cobbler from Food & Wine. In order to shorten the prep time (as well as your shopping list) I made a few minor changes. Instead of making the cornmeal biscuits from scratch, I substituted it for Pillsbury pie crust. I also added a block of cream cheese and a pack of ham seasoning to the collards because cream cheese can make anything green taste good. The rest of the ingredients are exactly the same.
1. Step One: Slice bacon and then cook in a large pot for 8 minutes. Next, remove bacon from the pot saving the fat for step two. 2. Step Two: Slice onion, mince garlic, and then add both to the bacon fat to cook for 6 minutes.3. Step Three: Cut an andouille sausage into halves and then add to the bacon fat along with the cooked bacon.4. Step Four: Add 3 cups of Chicken Stock to the bacon fat mixture and bring to a boil.5. Step Five: Add the collards one batch at a time. Cover the mixture and let simmer on low for 30 minutes. Go ahead and preheat the over to 375°.6. Step Six: Cut the pie crust into 2 inch squares. 7. Step Seven: Add 1 cup of half and half to collards and bring to a boil. Then add cornstarch and stir for 2 minutes, or until thick. 8. Step Eight: Remove collards from pot and place in a large glass casserole dish. Cover with pie crust squares then add a thin layer of half and half before baking in the oven for 50 minutes.
This recipe is amazing! The greens make it look healthy but it taste absolutely sinful.
I hope that you will enjoy the time spent with family and friends while also allowing yourself to indulge a little too.
These are the flavors that I crave when the fall holidays roll around. I wanted to start looking into some ways that I could prepare for my upcoming festivities, but still bring in the flavors and garnishes from my garden. I love me a Sage Sidecar, but found this amazing recipe where the bartender included roasted pineapple calling it Roasted Pineapple and Sage Sidecar Martini. Doesn’t it just look so divine!!
The trick to this recipe is that she infuses the brandy with sage meaning that she added a bunch of sage leaves and let them steep in the brandy for 2 to 3 days, but she warns us to remove the leaves before 4 or 5 days have passed. Another way this cocktail is set apart is by roasting pineapple coated with brown sugar in the oven. Oh, I can just smell it now!! In my post, 5 Must-Have Herbs for a Cocktail Garden, I talk about infusing vodka with rosemary and lavender. Make sure to check it out!
Another way to add depth of flavor to your favorite cocktails is by creating infused simple syrup. Simple syrups are very easy to make – one part water to one part sugar. You can infuse it with a variety of different ingredients such as thyme, ginger or lavender. It’s really up to you!! With this cocktail called Fall Classic, the creator infuses syrup simple with thyme and it pairs lovely with apple brandy and ciders.
Or what about making this Fall Classic cocktail and serving it in a glass that everyone at the party will just love and think you are so absolutely creative.
Both thyme and sage could be used as a garnish in the above two cocktails, but when I think of rosemary its garnish quality really stands out. It is wonderful for infusing liquors and syrups, but I love its elegant nature in a martini glass. Look how beautiful it acts in its role as an olive skewer for this Olive-Rosemary martini.
But after looking at all the recipes, this one had my head spinning!! An Adult S’more Cocktail! With the weather cooling, it is absolutely the right time of year to be roasting marshmallows by the fireside, but with this recipe no fire is needed! How perfect is that!
Y’all have a fabulous time picking out which recipe you will be sharing with friends and family this season. Just make sure to be safe and have a DD when necessary. Cheers and here’s to finding ways to celebrate the garden in every single season.