Few foods have the ability to create warmth & comfort around a table the same way southern dishes do. Between all of the casseroles, crisps, biscuits and pies there are stories, traditions, and family recipes that have stood the test of time.
Growing up in the South taught me everything I know to be true about cooking, hospitality & hosting. Southern food will always be a comfort to me & I don’t believe a meal is ever really complete without a dessert (or two).
The ultimate way for me to thank C&L contributors through a meal was not just with food, but with a true southern supper. A meal where everyone could cook what they knew and loved and eat food that tasted like home. The dinner was planned around a ham & my friends filled in much of the menu by bringing their favorite southern side dishes. Between the corn pudding, green beans, mac & cheese, shrimp & grits, buttermilk biscuits, sweet tea and icebox pie everyone had full plates and felt home at the table.
We hope you enjoy some of our favorite recipes for these Southern staples!
Lemon Buttermilk Icebox Pie
- Preheat oven to 325°. Whisk together sweetened condensed milk, lemon zest & lemon juice in a bowl.
- Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
- Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with Lemon-Blueberry Topping just before serving, if desired.
For the crust: Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined. Add melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Freeze 30 minutes to 1 hour or while preparing fillings.
For the topping: Bring 1 cup blueberries, sugar, water, lemon juice, and lemon zest to a boil in a small saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until mixture has thickened and berries begin to break down. Remove from heat, and stir in remaining 1 cup blueberries. Cool completely (about 1 hour); cover and chill until ready to use.
*Read the recipe (originally from Southern Living magazine) here!
*Download a printable version of the recipe here!
- Roast the peppers over an open flame on a gas stovetop, one pepper at a time, on the prongs of a carving fork. Or place on a baking sheet and roast under a hot broiler. In either case, turn the peppers to blister all sides. Then transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside to let the peppers steam until cool enough to handle.
- Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers.
- Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos.
- Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.
*Read the recipe from Garden & Gun here!
Brown Sugar Bourbon Glazed Ham
- Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.
- Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
- Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.
*Read the recipe here!
Dairy Free Chocolate Cake & Raspberry Sorbet
- Preheat oven to 350 degrees. Grease and flour an 8-in. round baking pan.
- In a medium bowl, mix together flour, sugar, baking soda, salt, and cocoa. Add the oil, vinegar, vanilla, and water. Blend well with a fork. Turn into the prepared pan.
- Bake for 30-35 minutes or until cake springs back when touched lightly. Cool 10 minutes in pan. Turn out on a cake plate and sprinkle with sifted confectioners' sugar.
For the sorbet: Stir together water and 1/4 cup sugar until sugar dissolves. Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
*A very big thank you is owed to Sally Jean for snapping the last three photos in this post!*