Sweater Weather

Ingredients

• - 1 1/2 oz Wodka Vodka
• - 3/4 oz Orchard Pear Liqueur
• - 3/4 oz Akashi Japanese Plum Whiskey
• - 3/4 oz fresh lemon juice
• - 3 dashes of Angostura Bitters

Instructions

In a bowl, combine vinegar, mustard, honey.

Toss red onion in mixture, let sit 5 minutes.

Add cabbage, collards, and poppy seeds; coat well.

Season with kosher salt and pepper.

Zesty Collard Slaw

Ingredients

• - 1 bunch fresh collard greens, trimmed from stems, rinsed and shredded
• - 1/4 head of red cabbage, shredded
• - 1/2 medium red onion, sliced very thin
• - 1/4 cup apple cider vinegar
• - 2 T whole grain mustard
• - 1 T honey
• - 1 t of poppy seeds
• - Kosher salt and pepper to taste

Instructions

In a bowl, combine vinegar, mustard, honey.

Toss red onion in mixture, let sit 5 minutes.

Add cabbage, collards, and poppy seeds; coat well.

Season with kosher salt and pepper.

Skillet Cornbread

Ingredients

• - 1/2 cup rendered bacon fat or 8 T melted butter, divided
• - 1/3 cup whole milk
• - 1 cup buttermilk
• - 2 eggs, beaten
• - 1 1/4 cups yellow, white or blue cornmeal
• - 3/4 cup all-purpose flour
• - 1/2 cup granulated sugar
• - 2 t baking powder
• - 1 t baking soda
• - 1/2 t salt

Instructions

Preheat the oven to 375˚F. Place a 9” iron skillet inside to warm as you mix the batter.

Combine all dry ingredients and mix well. Whisk in the milk, buttermilk, eggs and half of the bacon fat or butter.

Carefully remove skillet from oven.

Using a brush, coat the bottom and sides of the skillet with remaining bacon fat or butter.

Pour the batter into the skillet and place on center rack.

Bake until the center is firm and a toothpick tester comes out dry, about 25 minutes.

Allow to cool slightly before cutting.

New Years Day Hoppin John

Ingredients

• - 1 1/2 cups of dried black eyed peas or field peas
• - 1 smoked ham hock, or 1/4 lb bacon(about four thick cut slices)
• - 2 T olive oil
• - 1 medium yellow onion, medium dice
• - 6 cups pork bone broth or hearty chicken stock
• - 1/2 t freshly ground black pepper
• - 1 t kosher salt
• - 1/2 t garlic powder
• - 3 bay leaves
• - One 14 oz can crushed tomatoes
• - 1 1/2 cups long grain rice

Instructions

In a heavy bottomed stock pot or Dutch oven, over medium high heat, brown the ham hock in the olive oil on all sides.

If using bacon, omit the oil and render bacon until browned.

Add onion to the pan, reduce heat to medium. Cook until the onion is soft.

Add peas, broth, bay leaves, salt, pepper, and garlic powder to pot, increase heat to medium high and bring to a boil, uncovered.

The peas will begin to soften after about 25 minutes.

Add rice and tomatoes, reduce heat to low, simmer for about 20 minutes, until liquid is absorbed and rice is cooked and fluffy.

Remove from heat and cover.

Before serving pull off any meat from the ham hock, chop and mix into the peas and rice.

Country Ham Chowder

Ingredients

• - 1 T vegetable oil
• - 1 lb. cured ham trimmings
• - 3 cups diced onions
• - 2 T minced garlic
• - 12 cups finely chopped collard greens
• - 2 T fresh thyme
• - 2 T fresh parsley
• - 1 28 oz. can whole tomatoes, pureed
• - 6 cups chicken stock
• - 2 cups veal stock
• - 6 cups diced red potatoes
• - 1½ t freshly ground black pepper
• - 2 t Tabasco sauce
• - Kosher salt to taste

Instructions

Heat the oil in large, heavy bottomed pot.

Add the ham and render fat, cooking slowly over medium heat.

Add onions and garlic. Reduce heat to low, stir occasionally until onions are soft.

Slowly add collards and allow them to wilt. Add the herbs, tomatoes, stocks, and potatoes.

Slowly bring mixture to simmer and continue to cook 20–30 minutes. Skim the chowder to remove excess oil.

Season to taste with salt, freshly ground black pepper, and Tabasco.