A football weekend for dear old Wake Forest University will sometimes bring the happy circumstance of fellow alumni coming to town, who also manage to build in a visit to the Roediger House. That's what happened last Sunday, and the joy of a long overdue catch-up with my friends Eric and Jennifer.
It was perfect for a brunch meal, featuring party ham biscuits, sous vide egg bites, creamy grits, and fresh fruit.
And why not dessert? Ina Garten's lemon bars seemed to be a judicious choice!
"Party Ham Biscuits," a recipe shared with the Jones family by fellow UNC alum Susan Brown. I recorded her version in my recipe collection in 1988. There are various takes on this recipe, of course. Pretty popular is the "caramelized" version, such as this one: "Caramelized Ham & Swiss Buns," by Iris Weihemuller of Baxter, MN, in Taste of Home, December 2013, p. 59.
Horseradish Sauce based on "Horseradish Sauce Recipe," from Natasha Kravchuk of Natasha's Kitchen. [Published 07 February 2019]
Based on "How to Sous Vide Egg Bites at Home," from Jenna Passaro of SipBiteGo.com. [Published 08 July 2021 / Modified 31 August 2021]
Creamy Grits based on: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
"Lemon Bars," by Ina Garten, the Barefoot Contessa. Published in Barefoot Contessa Parties!, Clarkson Potter Publishers, 2001.
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