A Southern Christmas Menu

By Brys Stephens | Last Updated December 22, 2015
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Cooking at Christmas can be an opportunity to celebrate food in a more relaxed, and maybe even more festive setting than at Thanksgiving. At our house, it's also an opportunity to deviate from tradition, and mix things up a little bit. We love to give classic ingredients a fun twist, and so this year we'll be cooking four dishes from my cookbook, The New Southern Table: Classic Ingredients Revisited.

Duck Breast with a Pomegranate Glaze and Wild Rice is as beautiful on the plate as on the palate, bright pomegranate seeds like festive jewels. Roasted Brussels Sprouts with Country Ham, Pecans, and Avocado celebrates this year's pecan crop, the nuts a crunch contrast to caramelized Brussels sprouts and the unlikely but delicious addition of creamy avocado. Sweet Potato Cornbread adds brightness and flavor to a comforting southern classic.  Chocolate and Sea Salt Peanut Brittle is easy to make, and very easy to eat. Maybe one of these dishes will adorn your table this season.

Duck Breast with Pomegranate Glaze and Wild Rice

Duck Breast with Pomegranate Glaze and Wild Rice
Growing up we always had wild rice at Thanksgiving and Christmas, since its assertive texture and flavor went well with meat and game. Although the wild rice may seem an afterthought in this dish, it...

Roasted Brussels Sprouts with Country Ham, Pecans, and Avocado

roasted Brussels Sprouts with Country Ham
This combination of colorful ingredients is inspired by one of Jean-Georges Vongerichten’s recipes that I first read about in Food & Wine magazine. Brussels sprouts and pecans have always gone well...

Sweet Potato Corn Bread

Sweet Potato Corn Bread
This is one of my favorite takes on traditional corn bread. Sweet potato purée, when mixed in with cornmeal, adds a nice depth of flavor and nutritional integrity and a beautiful bright orange color...

Chocolate and Sea Salt Peanut Brittle

Chocolate and Sea Salt Peanut Brittle
A few small pieces of good-quality chocolate or a handful of nuts are often my go-to easy dessert. This brittle combines the two and only takes a little more work.
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