Shrimp Deviled Eggs
DEVILED EGGS ARE TO SOUTHERN RECEPTIONS WHAT chowder is to Northern clambakes, and never in all my wanderings around Dixie have I encountered more wondrous eggs than these once served at a cocktail buffet in Avery Island, Louisiana, when I was visiting the legendary McIlhenny family to learn about the production of Tabasco sauce. Actually, […]
Hot Shrimp and Crab Dip
SEAFOOD DIPS AT COCKTAIL PARTIES HAVE ALWAYS been popular in the coastal Southern states. The only problem is that guests tend to overindulge when a dip such as this one is particularly enticing and served hot in a dramatic chafing dish. The evaporated milk does give the dip a smooth richness, and do feel free […]
SPINACH AND WATER CHESTNUT DIP
SERVED HOT OR CHILLED WITH TOASTED BREAD or Melba toast, this dip is beloved at cocktail receptions all over the South and couldn’t be easier to prepare. The textural contrast between the soft spinach and cream cheese and the crunchy water chestnuts is amazing. Perhaps best of all, the dip can be made in advance […]
Chilled Country Ham Mousse
ALTHOUGH THIS IS NOT TECHNICALLY A REAL MOUSSE, that’s what the wife of a country ham producer in Clinton, Kentucky, called the glistening crock resting in her refrigerator. “There’s not much to do with the hard ends and fatty pieces of a ham except grind them up and use them in some type of spread,” […]