Molasses Whipped Sweet Potatoes

Check our Lucky 32 Southern Kitchen Blog Post – Oysters: Pearls of the South, Taste of the Sea

2 pounds sweet potatoes – washed, roasted and peeled
1 stick butter
1/3 cup sour cream
2 tsp sorghum molasses
salt to taste

Sweet potatoes should be weighed after being roasted and peeled. Lay out potatoes on a sheet pan in a single layer and heat through in a 350 degree oven. When heated through, combine all ingredients in a stand mixer with a paddle attachment or mash with potato masher by hand until well combined and smooth. Makes 4 portions

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Ice Box Corn Pudding

Check our Lucky 32 Southern Kitchen Blog Post – Lend Me Your Ears (of Corn)!

3 tbsp unsalted butter
¼ cup all purpose flour
2 tbsp chopped garlic
¼ cup granulated sugar
1 ½ cups whole milk
¼ tsp smoked paprika
¼ tsp sea salt
2 oz cream cheese
1 cup shredded sharp cheddar
¼ cup shredded pepper jack
1 ½ pound corn kernels (off the cob)
2 small eggs, beaten

Melt butter in a saucepan over medium heat; stir in flour. Cook until a blonde roux is achieved and then stir in the garlic and sugar. When the sugar is dissolved, whisk in the milk. Simmer until the mixture is thickened (about 5 minutes). Add the spices and cream cheese; stir until melted. Remove from heat and add cheddar and pepper jack. When melted, stir in corn. Allow mixture to come to room temperature and then fold in the beaten eggs. Using a 3 ounce scoop, scoop the mixture into silicone muffin molds or prepared muffin pans. Bake at 350 for 40 minutes; sides should be bubbly and slightly browned. Remove and cool completely before serving. Makes 10 servings.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Homemade Bacon

Check our Lucky 32 Southern Kitchen Blog Post – This Little Piggy Went to Market: Bradds Family Farm, Part 1

5 pounds pork belly
½ cup Pork Cure (see recipe)

Rub pork bellies with ¼ cup of Pork Cure. Lay bellies out in a perforated pan and set the perforated pan over a non-perforated drip pan. Allow to sit for four days. After four days, season bellies with the remaining ¼ cup of Pork Cure. Place back in perforated pan over non-perforated pan and allow to sit for three additional days. Place bellies in a smoker with wood chips at 200 degrees for four hours. Place bellies directly on rack of smoker and add additional wood chips after two hours. Cool and slice to desired thickness. Makes 4 pounds

Pork Cure

½ cup kosher salt
½ cup sugar
2 tbsp black pepper

Combine well. Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Cranberry Orange Sauce

Check our Lucky 32 Southern Kitchen Blog Post – Choose Your Own Christmas Adventure: Holiday Side for You and Yours

2 cups granulated sugar
1 cup Apple Cider vinegar
3 cups dried cranberries
½ tsp ground cinnamon
1 tsp ground mustard
2 tsp salt
1 fl oz ginger puree
½ cup orange juice

Add sugar, apple cider vinegar and cranberries to a sauce pot. Bring to a boil and reduce to a simmer. Add remaining ingredients and bring to a simmer. Remove from heat. Makes 3 cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Buttermilk Chive Whipped Potatoes

Check our Lucky 32 Southern Kitchen Blog Post – A Piedmont Foodway More Celebrated than St. Patrick’s Day: Scots-Irish

6 pounds Idaho potatoes
1 pound unsalted butter
1 cup fresh chives, minced
24 fl oz buttermilk
2 tbsp salt (or to taste)

Wash potatoes thoroughly. Peel and then steam until tender. Strain well.
Combine all ingredients in a mixer and combine until desired consistency.

Taste for seasoning.
Makes 8 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Beans and Greens

Check our Lucky 32 Southern Kitchen Blog Post – Choose Your Own Chrimstas Adventure: Holiday Sides For You and Yours

2 pounds kale
½ pound dried black eyed peas
5 tbsp canola oil
3 tbsp chopped garlic
1 ¼ tsp crushed red pepper
1 ½ tbsp rice wine vinegar
salt & pepper to taste

Soak peas overnight and then drain. Cook peas in salted water until tender, turn off heat and allow to sit until needed. De-stem, chop and wash kale. Heat oil in large sauce pot over medium heat. Sweat garlic and pepper flakes until aromatic. Turn heat up to medium high and quickly add kale. Stir rapidly to wilt down the kale. When kale has reduced in volume to 1/3 its size, add drained beans and vinegar. Cover and simmer until kale is tender. Adjust seasoning to taste. Makes 1 ½ quarts.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Barley Risotto

Check our Lucky 32 Southern Kitchen Blog Post – Feed Your Mind: Sifting Through TV Food Shows

2 fl oz canola oil
1 ½ cups shiitake mushrooms, julienne and par roast
¼ cup Pickled Leeks (see below)
¼ cup Garlic Confit (see below)
3 cups parboiled pearl barley
1 tsp kosher salt
½ tsp black pepper
1 cup water
1 handful Kale Chips (see below)

Heat a sauté pan, add oil and heat through. Add leeks and mushrooms to pan and cook until fragrant (2-3 minutes). Add garlic, barley and seasoning; heat through. Add water and simmer until all of water is absorbed by the barley. Distribute between four plates and garnish with kale chips. Makes 4 servings.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Autumn Succotash

Check our Lucky 32 Southern Kitchen Blog Post – Butternut Squash and the Three Sisters Approach to Succotash

¼ cup butter
1 lb. butternut squash, washed, peeled, and diced
½ lb. boiled peanuts
½ lb. sweet corn ears, kernels cut from cobs
¼ cup water
½ tsp. dried thyme
Salt and pepper to taste

Melt butter in a skillet over medium-high heat. Add butternut squash, and sauté 3 to 4 minutes. Add boiled peanuts, and cook 3 to 4 minutes. Add corn kernels and remaining ingredients. Cook until corn, peanuts, and squash are tender. Cover and cook 6-8 minutes (or until squash is tender).

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Apple Sauce

Check our Lucky 32 Southern Kitchen Blog Post – The Locavore’s Guide to This Season’s Apple Shortage

5 pounds apples
1 cup brown sugar
1 cup apple cider
¼ tsp nutmeg

Wash and core apples, then slice into wedges leaving skin on. Preheat skillet and add apples, sugar and ½ cup apple cider. Cook on low while cover until apples are tender. Remove from heat and process in food processor. Stir in remaining apple cider and nutmeg.

Makes – 6 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Tarragon Vinaigrette

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

1 cup red wine vinegar
3 tbsp dried tarragon
¼ cup minced shallots
1 tbsp granulated sugar
2 tsp salt
1 tbsp Dijon mustard
3 cups canola oil

To a saucepan, add all ingredients, except oil. Heat while whisking, until sugar is dissolved and Dijon is incorporated. Pour into blender or food processor and slowly incorporate oil until all is combined. Makes 1 quart.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.