5 Classic Mississippi Foods for the Holidays: Pies, Okra and More

5 Classic Mississippi Foods for the Holidays: Pies, Okra and More

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Anybody who lives in Mississippi may not discover it uncommon to serve cheese straws, oyster dressing, or different related dishes through the holidays, however newcomers would possibly surprise what’s so particular about them.

We check out 5 meals distinctive to Mississippi or the Southeast area and what makes them particular.

Cheese straws

Virtually everybody loves a very good cheese straw – or possibly a number of. Crispy and buttery snacks are a staple within the assortment of vacation appetizers. A field or field of cheese straws additionally makes a fantastic present for colleagues and mates.

In accordance Snackingthe cheese straw’s origins are unknown, but it surely was probably developed as a manner to make use of up leftover cookie dough by mixing in cheese and baking it in slender strips.

You should buy cheese straws from locations like Mississippi Cheese Straw Co., or make your individual, utilizing this recipe by restaurateur Robert St. John, revealed in an earlier version of the Bugle register.

Mississippi Cheese Straws

  • ½ pound sharp cheddar cheese, grated, at room temperature
  • 1 stick unsalted butter, softened
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper

Place all elements in a meals processor and course of till the cheese is finely crumbled. Switch to a clear floor and knead till easy and doughy. Cowl tightly and go away to relaxation at room temperature for an hour.

Preheat the oven to 350 levels.

Utilizing a cookie press or a pastry bag fitted with a big star-shaped tip, pipe the combination onto a lined baking sheet in 6-inch lengths. Bake till edges start to brown, about 10-12 minutes. Rigorously switch to a cooling rack and retailer in an hermetic container as soon as utterly cooled.

Oyster French dressing

Oyster dressing is a staple in southern Mississippi, the place oysters are plentiful alongside the Gulf Coast. Though its origins might have been dropped at the New World from England with fish and different meats, the oyster is what makes it significantly southern.

Here’s a recipe from OP Hartman, shared by his daughter, Christy Hartman Haas, as revealed within the Louisville Mail Journal.

Dad’s Thanksgiving Oyster Dressing

  • 1 loaf of dry bread
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1 finely chopped inexperienced pepper
  • 2 eggs, crushed
  • 1 tablespoon poultry seasoning
  • ¼ teaspoon sage
  • turkey offal
  • 1 pint recent oysters
  • Salt and pepper to style

Boil turkey giblets in water till tender. Chop the giblets, reserving the water from the giblets to make use of as wanted within the bread combination.

Tear the bread into small items. Mix greens, bread, crushed eggs and seasoning. Add salt and pepper to style.

Crush bread combination with palms in a saucepan till fluffy. Add offal water as wanted. Combine the offal and oysters with the cooking juices.

Bake at 350 levels for 45 minutes to an hour. Drizzle a bit of turkey jus excessive, then return the dressing to the oven for an additional 15-20 minutes to provide the dressing a crispy high. Serve sizzling. Makes eight to 10 servings.

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A Fast Information to Louisiana Okra

Consolation in a bowl, okra tastes like residence

10 Greatest Publishers, USA TODAY


Why not love a bowl of fragrant okra? It might be a dish borrowed from neighboring Louisiana, but it surely’s additionally a Mississippi favourite.

Okra is a good dish to serve year-round, but it surely’s particularly welcome when the climate turns chilly and households collect for a vacation meal.

Some would possibly say that seafood gumbo is what to serve for the vacations, however others would say that rooster and andouille sausage gumbo is best.

Whichever sort you select, serve it with rice or potato salad, one other Cajun custom.

Rooster and andouille sausage gumbo

  • ³∕₄ cup vegetable oil
  • 1 cup all-purpose flour
  • 1 yellow onion, finely chopped
  • 3 celery ribs, finely diced
  • 1 poblano pepper, seeded and finely diced
  • 1 pink bell pepper, seeded and diced
  • 6 garlic cloves, minced
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 3 bay leaves and three sprigs of recent thyme, tied along with kitchen twine
  • 1 pound okra, minimize into 1/2 inch rounds
  • 1 15-ounce can diced tomatoes in juice (some traditionalists do not use tomatoes of their okra, others do)
  • 8 cups of rooster broth
  • 1 pound andouille sausage, sliced ​​¹∕₄ inch thick
  • kosher salt and freshly floor black pepper
  • Sizzling sauce
  • 1 entire roast rooster, pores and skin eliminated and meat faraway from the bone
  • 1 tablespoon Worcestershire sauce
  • cooked white rice, for serving
  • sliced ​​inexperienced onions, for serving

In a big Dutch oven or different heavy-bottomed saucepan, warmth the oil over medium warmth till sizzling. Stir within the flour to make a roux. Cook dinner, stirring always with a wood spoon, till very darkish however not burnt, 20 to half-hour.

Add onions, celery and peppers and cook dinner till greens are tender, 6 to eight minutes. Add the garlic, paprika, cayenne pepper, bay leaves and thyme, and cook dinner till aromatic, about 1 minute.

Add okra and tomatoes and cook dinner till okra begins to melt, about 5 minutes. Stir in rooster inventory and sausage, convey to a boil and cook dinner, skimming off any oil that rises to the floor, till the flavors have melted and the sauce has charred and thickened barely, about 45 minutes.

Add rooster and Worcestershire sauce, return to simmer and cook dinner till heated by way of, about 5 minutes. Season to style with salt, pepper and sizzling sauce. Serve in bowls over white rice, garnished with inexperienced onions.

Rooster and Dumplings

The origin of rooster and dumplings is debatable, with some camps claiming it originated within the Melancholy period and others saying it originated in lean occasions through the Civil Conflict.

However dishes with dumplings have been round for hundreds of years, in keeping with USA TODAY Community Southern cuisine writers. The rooster portion got here after the Civil Conflict, when it was talked about in an 1879 cookbook.

It is unclear the way it turned a part of the vacation desk, but it surely’s a welcome staple for any household dinner.

Here’s a recipe from Southern Delicacies.

Conventional rooster and meatballs

For the rooster:

  • 1 rooster, 5 kilos, minimize into eight items, with spine and giblets reserved
  • 1 onion, halved
  • 1 carrot, halved
  • 2 bay leaves
  • 2 tablespoons kosher salt, use extra as wanted
  • 1 liter of chilly water

For the dumplings:

  • 3 cups self-rising flour
  • 3 giant eggs, crushed
  • ⅔ cup of milk
  • all-purpose flour, for kneading

To cook dinner the rooster: Mix rooster items, giblets, onion, carrot, bay leaves and kosher salt in a big inventory pot. Cowl with chilly water, place over medium-high warmth and convey to a low boil. Simmer, stirring often, for 40 minutes. Take away the breasts and switch to a plate.

Proceed to simmer the broth, stirring often, till the broth is richly aromatic and the remaining rooster may be very tender, 50 to 60 minutes longer.

Take away the rooster thighs, wings and drumsticks to the plate with the breasts. Let cool to room temperature. Pressure right into a second giant saucepan by way of a high quality mesh strainer and season to style with salt. Discard the remaining rooster items and greens.

Take away the pores and skin, bones and huge chunks of fats from the rooster. Grate or minimize into bite-size items.

To make the dumplings: Place the self-rising flour in a big bowl and use your palms to create a gap within the heart of the flour. Pour the eggs and milk into the opening and, utilizing your palms, combine the eggs and milk with the flour to type a agency dough.

Use all-purpose flour to completely flour a piece floor. Switch the dough to the floured floor and knead till easy. Lower the dough in half.

On the closely floured counter, roll out half the dough till it measures between 1/8 and 1/4 inch thick. Lower into strips about 1 inch vast and a pair of inches lengthy. Switch to a floured baking sheet and repeat with the remainder of the dough.

Return strained broth to a fast boil over medium-high warmth. Add meatballs and simmer, coated, stirring often, till puffed and cooked by way of, 10 to fifteen minutes. Add the rooster items, cut back the warmth to low and cook dinner till heated by way of, about 1 minute. Serve sizzling, with optionally available garnishes of parsley and freshly floor black pepper.

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Baking: Grate butter to make a flaky pie crust or cookies

Use a cheese grater to get small, even items of butter when making the pie crust.

Drawback Solved, USA TODAY

Candy potato pie

The candy potato turned a Southern staple after being imported from Peru to the US by way of West Africa and Europe. It turned a fixture within the South with roots clouded by slavery.

Whereas its troubled previous leaves a foul style, candy potato pie has thrived and change into a vacation favourite within the South.

Kashia Zollicoffer, proprietor of City Nation Kitchen in Walnut Grove, was a contestant on season 12 of chef Gordon Ramsay’s “Hell’s Kitchen.” She shared her creamy candy potato pie recipe in a previous history of Clarion Ledger.

Creamy candy potato pie

  • 1 candy potato, 1 pound
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 6 ounces evaporated milk
  • 3 eggs
  • ½ teaspoon floor nutmeg
  • ½ teaspoon floor cinnamon
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust

Boil the entire candy potato with the pores and skin on for 40-50 minutes or till cooked. Run chilly water over the candy potato and take away the pores and skin.

Break up the candy potato in a bowl. Add the butter and blend nicely with a mixer or a whisk. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium pace till the combination is easy. Pour the filling into an unbaked pie crust.

Bake at 350 levels for 35 to 40 minutes or till a knife inserted within the heart comes out clear. The pie will puff up like a soufflé, then sink because it cools.

Do you’ve gotten a narrative to share? Contact Lici Beveridge at [email protected]. Comply with her on Twitter @licibev The place Facebook at facebook.com/licibeveridge.

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