American
Ham Mousse in Sherry Aspic
The following dish was a popular choice for bridge luncheons in the 1960s.
Spiced Tomato and Cabbage Slaw
Can be prepared in 45 minutes or less.
Brown Sugar Sour Cream
This recipe can be prepared in 45 minutes or less.
Herbed Clam Hash
Satisfying accompaniments for this clever hash would be steamed broccoli and a salad of crisp romaine lettuce with red wine vinaigrette and some shaved Parmesan cheese. We recommend serving slices of Boston cream pie afterward.
Walnut Griddle Cakes with Orange Butter
Team the pancakes with sausages, and offer tea, coffee and fresh juices.
Porcini-Gorgonzola Burgers with Veal Demi-Glacé
A true demi-glace — the luscious sauce made by reducing homemade stock and red wine to a rich concentration — needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday.
Lemon Cream Tart
This takeoff on key lime pie, made with lemons and a vanilla cookie crust, is deliciously tangy and refreshing. In the nineteenth century, fresh milk would not keep long without refrigeration, so Florida cooks used sweetened condensed milk in their key lime pies.
Spiced Apple Pie with Raisins
Apple cider vinegar makes the crust extra flaky. Offer eggnog ice cream (or vanilla ice cream sprinkled with nutmeg) alongside.
Blueberry Cobbler
As a child, I was a picky eater and this cobbler was especially hard for me to take, since it's sort of an ugly dish. After being threatened with a trip to the doctor for vitamin shots, I did start eating more, and the cobbler turned out to be one of my favorites. It's a classic North Carolina recipe and is one of my mom's signature dishes. It's so simple and takes no time to make.
Oxtail Soup with Red Wine and Root Vegetables
During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for us all.
Sweet Potato Corn Bread Stuffing with Greens and Bacon
Inspired by the cooking of the American South—and absolutely delicious.
Pear and Fig Pie with Hazelnut Crust
Top this with dollops of chilled whipped cream or scoops of vanilla ice cream.