We just want to say we hope you had a fantastic Christmas, and wish you all a great New Year!
Just a quick note to let y’all know that our blog will be undergoing a bit of a facelift! Look for a brand new blog in January.
Thanks again for another wonderful year!
If you are over 40, you may realize like I do, that it is fastly becoming our generation’s duty to carry on with Christmas traditions. Christmas cards is one of those things that I see as an endangered art. Isn’t it wonderful, however, to get something in the mail that is not a bill or junk mail? I love it. Moreover, there is no better way to show you care or brightness a day by posting a small note of care to someone that reminds them to have a Merry Christmas. I’m reminded of my favorite Christmas show, “It’s Christmas Time, Charlie Brown” whenever I send a card. Charlie Brown knew the meaning of Christmas, and the value of some of its sweetest traditions.
So why not slow down and send at least a dear friend a note this Christmas. You’ll be glad you did.
Christmas foods are another holiday tradition we value here in the South. There is a long standing live for the southerner and his pork. Nothing is better than a fresh country ham soaked in a lard can on Christmas morning. My no made it just this past weekend for our early family Christmas brunch. This recipe is hundreds of years old, and still just as good. Remember, it all starts with a fresh, well preserved smoked country ham. Find a local or well known farm for this special dish!
Boiled Country Ham (the old time way)
First, select your whole country ham.
Put the ham in a lard can. (They are a little hard to find).
Cover the ham with water completely. You will probably have to cut the hock off to fit in the can. Cover the can.
Allow the can to come to a rolling boil and then let it boil about 40 to 45 minutes.
Take it off and set the can on a lot of newspapers and two blankets. Then completely wrap the entire can in first newspapers and bring the blankets all around the can. Tie with cord the wrapping to keep it tight. Allow the can to set for at least 24 to 30 hours.
Then take it out. It will still be hot. This has been the cooking process. Let it cool.
Then slice it and ENJOY! This will keep for weeks in the refrigerator.
I love traditional Southern foods, and there is no time better than Christmas to pull out some favorite sweet recipes of our past to eat and share.
I’ve just spent a better part of the day making peanut butter balls. This is a recipe that my grandmother on my mom’s side handed down to me years ago. I can remember anticipating them on Christmas Eve. We all looked for that red tin full of them and snuck in a few throughout the entire day. It was great!
After dinner, we shared homemade boiled custard. This recipe was made days in advance from my great grandmother and later my grandmother. Of course, we always chuckled when my “tee-totaller” grandfather would slip a bit of the “Jack” in it. After all, we are from Tennessee, right?! It was yummy. To this day, when I sip some custard with sippin’ whiskey, I can see my Pop and smile.
At Puckett’s, we’d love to share some of these Christmas recipes for you to use and enjoy. Each week throughout the holiday season, we’ll put a little Southern style into your day with some of our favorites. Try them out, and let us know what you think. Happy Christmas Eating!
Grandma’s Peanut Butter Balls
- 2 cups creamy peanut butter
- 1/4 cup unsalted butter, room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 1/2 cups powdered sugar
- 9 oz. semi-sweet chocolate chips or chunks
- 2 tablespoons Crisco shortening
- Mix together peanut butter, butter, salt, and vanilla extract.
- Work in the powdered sugar until it’s completely incorporated.
- Roll the peanut butter mixture into 1″ balls. Place on a parchment-lined baking sheet and freeze for 15-20 minutes.
- Melt the chocolate and shortening in a double boiler.
- Using a toothpick, dip the balls one at a time in the chocolate leaving a small circle undipped to resemble a buckeye. Or you can use two forks to roll the peanut butter balls in chocolate, completely coating them.
Keith’s Grandma’s Homemade Boiled Custard
1 1/2 cups eggs (beaten)
2 cups sugar
1 gallon whole milk
1 tsp salt
1 1/2 Tbl vanilla
Boil ingredients until it begins to thicken. Be careful for scorching (a double boil is recommended). Once thickened it should coat the back of a wooden spoon. Strain the mixture and serve. Drinks best out of a mason jar!!