A Thanksgiving Tradition﻿

A Thanksgiving Tradition

11/30/2015

As a young woman freshly married, I've found trouble choosing that "signature dish" that all my family and friends hope I bring to the next gathering. You know the one... The one that only you can make taste so good, the one that whips up quick and easy but seems really difficult ;).. Your aunt has the famed potatoes, mom has the Thanksgiving Turkey, Cousin Enid has the molasses baked beans covered.. and if they don't show up with those things??! Cousin Jerry raises cane (pun intended) and the whole family is left disappointed.

I have tried cupcakes- too messy.....
cheese dip- not sustainable for the table.....
The boring cheese tray- this is always a hit, but below my skill level
Bringing the wine always works, but I wanted something that I could make all on my own.

Well folks, I finally found it! A Pecan Pie flavored with Sweet Dekota's Molasses and top-shelf Kentucky Bourbon that will rock your world! It was such a beautiful pie. It was gone far too quickly :`( My only regret is that I did not get a better picture of it. No worries, though! I plan to make another for our Christmas dinner and I will share the recipe and some photos then! Until then, I'd love to hear the stories of your signature dish! What do your friends and family always hope you bring? Do you change it up with the seasons or do you have a year round staple?

1 Comment

John

4/18/2024 11:39:02 pm

At a very old gas station at the corner of HW 18 and 27 on the back roads to Vicksburg two bottles of classic Mississippi syrup jumped off the shelf at me. The purpose of my mission that day, off the beaten path, was to see the areas where some northern aggressors had a few bad days a long time ago. Now be'in a d--nyankee who's chosen the South, I know the value of real MS syrup. The plain white no-frills label didn't hurt either. What that label really says is "it's not the fancy label that sells this product it's what's in the bottle that counts." I was not disappointed. Tonight for a snack i split some jalapenos and filled them with the sorghum. Never heard of or tried such a thing but it was fantastic with a craft beer picked up in San Antonio on the same trip. A bit of ribbon Cane syrup enhanced the beer. So now I'm on a syrup snackin roll and dug out some good local TN honey. 1/3 honey 2/3 Uncle John's sorghum and a bit bit of Vanilla extract to be dripped on Wheat crackers & pickled peppers. But none of that is my recipe.
Years ago a friend in Orlando, originally from Chattanooga would bring me to his mothers house for his favorite lunch. Since child hood his dear Mom would make him Sorghum peanut butter sandwiches. Her recipe was 1 Tbs Peanut butter, 1tsp butter and 1 Tbs TN sorghum molasses. I'm sure Tom's Mom would be pleased with Uncle John's from MS. Mix these together in a teacup or round bottom mug. and spread on the sandwich bread of choice. This works well in a hot unairconditioned kitchen in the summer. Without the butter the molasses tends to make the peanut butter harder and thicker. The butter and the summer heat make it so smooth and creamy. cut in halves or quarters and served with fresh butter milk or real 100% whole milk. No fat free or almond stuff thank you very much. a perfect lunch on a hot summer day. and it only take a minute to make. I do so love the land of Dixie. God bless all Y'all.