On Thanksgiving Eve, while graced with a holiday visit from dear Oklahoma friends, our first sit-down dinner featured two kinds of chili: beef with beans and vegetarian.
It was all the better once paired with Granny Wilson's honey wheat cornbread:
To follow the spicy centerpieces of supper, a soothing sweet treat in the spirit of the season was also offered up: eggnog éclair cake:
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
"Vegetarian Chili," from All About Vegetarian Cooking. By the editors of Joy of Cooking: Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (2000), p. 82-83. Cookbook was a gift from former student Alison Pomeroy.
"Granny Wilson's Cornbread," a recipe shared with me by Linda B. Dunlap.
"Eggnog Eclair Cake," from Jamie Lothridge of MyBakingAddiction.com. [Published 22 December 2020]
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