2017 Thanksgiving A Mix of This a Mix of That

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Cornish Hen

Glazed Steak Ham 

Southern-Style Cornbread Dressing Casserole 

Mixed Collard, Mustard, Spinach Greens 

Red Potato Salad

Cranberry Sauce

Turkey Gravy

Desserts: 

Sweet Potato Pie

Key Lime Pound Cake

Beverage:

Buttered Rum

Ginger Brew

Today I’m making a soul food Thanksgiving Dinner; holidays have always been a time to visit family and friends. I am an empty nester living here in Chicago. Sometimes, I fly out to join my family to celebrate the holidays, and sometimes I just stay home. This year I’m heading to Atlanta on Sunday post-Thanksgiving to spend a few days with my daughter and granddaughter.

Mother Bessie Turner taught me thirty years ago always have the dinner ready before noon so the guest doesn't have to wait. Something I’ve held on to even when I’m home alone. I started prepping, as always, a week before, so I didn’t have so much to do the day before.

This morning I had a ham steak for breakfast, garnished with mango chutney, crushed pineapple, and a cherry. I had a slice of sweet potato pie with my expresso coffee while the steak was cooking.

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Cornish Hen
Glazed Steak Ham (glazed with Mango Chutney, garnished with crushed pineapple and cherries.)

Mixed Collard, Mustard, Spinach Greens (seasoning meats, salt pork, ham diced, bacon ends), onion, apple cider honey vinegar, no salt needed)

Red Potato Salad (mustard, relish, mayonnaise, celery, bell pepper, onion, olives, boiled eggs, small red potatoes) pg 90 Iron Pots Wooden Spoons.

Sweet Potato Pie (two medium-sized sweet potatoes, 4 small organic apples, butter, nutmeg, 2 eggs, dark brown sugar, condensed milk, vanilla extract, lemon juice, sea salt) pg 169, Iron Pots Wooden Spoons.

Key Lime Pound Cake (this was a box cake mix I’ve had for months, so now is a good time to bake it. I’m going to soak it with rum for later)

Hot Buttered Rum

Southern-Style Cornbread Dressing 
Turkey Ham and Sausage Casserole 

I’m taking this dish to Thanksgiving Dinner- Southern Cornbread Dressing Casserole. 
Prep Time 30 mins  Cook Time 30 mins Total Time 1 hrs.

A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful. Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, bell pepper, and celery.
Course: Side Dish
Cuisine: Southern
Servings: 8 servings
Author: Christin Mahrlig

I used my favorite cookbook, Jessica B. Harris, to make my cornbread on pages 109 - 110. Southern Black American tradition.

1 cup self-rising cornmeal, I used  Goya Harina de Maiz finely grounded
1/2 cup self-rising flour, I used All purpose Bleached 
3/4 cup evaporated milk
2 eggs
2 tablespoons Vegetable oil

Dressing Ingredients
8 tablespoons butter (1 stick)
3 medium onions, chopped
4 stalks of celery, chopped
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces toast, crumbled
1/2 cup milk
3 eggs, lightly beaten
2 to 2 1/2 cups chicken stock or broth
2 tablespoons butter
Instructions
1. preheat oven to 400 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble it into small pieces.
3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
4. Add sage, poultry seasoning, salt, and pepper to the onion mixture.
5. In a large bowl, combine crumbled cornbread and toast.
6. Whisk together milk and eggs and add to the bowl. Could you stir in 2 cups of chicken broth?
7. Stir in the onion mixture. The mixture should be very moist. Please add more broth if you need to.
8. Transfer to a greased baking dish. Cut butter into tiny slivers and scatter on top of the dressing.
9. Bake at 350 degrees for 30 minutes or until it turns light brown on top.

Recipe Notes
Note: The cornbread should be made a day or two in advance. And the veggies should be cut up in advance, so all you have to do is combine all ingredients and put them into the oven on Thanksgiving morning.

Napa Valley's First Black-Owned Winery

 @brownestate via Instagram By Caroline Claire Burke September 07, 2017

Napa Valley's First Black-Owned Winery Is A Chic Step 

In The Right Direction

Napa Valley's first black-owned winery is also the chicest winery.

Brown Estate is a second-generation winery co-helmed with three siblings: Deneen, Coral, and David Brown. The winery was initially a financial investment made by their parents in 1980. Bassett and Marcela Brown bought some land in Napa Valley and sold zinfandel grapes to other winemakers.

Napa Valley's first black-owned winery is also the chicest winery.

Brown Estate is a second-generation winery co-helmed with three siblings: Deneen, Coral, and David Brown. The winery was initially a financial investment made by their parents in 1980. Bassett and Marcela Brown bought some land in Napa Valley and sold zinfandel grapes to other winemakers.

But 16 years after the land was initially bought, the Brown children decided to take the grapes they'd been selling and bring them in-house to create a winery of their own. And thus, Brown Estate was born.

Although Brown Estate is making waves as the only black-owned winery in Napa Valley, that's not the only reason people are talking about it.

The space of the winery itself is to die for.

You can see why people are freaking out about how chic this place is. While most wineries opt for an airy feeling with light color palettes, this winery is kind of sexy, and almost has a New York bar feel to it. 

With those super high ceilings, that lush brick, and those calming blue and black accent tones, it would be easy to sit in this winery all day long with a bottle... or two... or three.