eat. drink. MISSISSIPPI - February/March 2023

Kickoff and Cupid and Carnival, Oh My!

BY MICHELE D. BAKER

This fabulous February is jam-packed with wonderful food opportunities: football fans can cheer (and eat) to their hearts content on February 12; sweethearts the world over celebrate Valentine’s Day on February 14; and revelers will let the good times roll on February 21 for Mardi Gras. All these festive occasions call for special desserts, and what better than the creamy deliciousness that is the pecan praline?

In New Orleans, praline is an institution. Brought to Louisiana by French immigrants, the recipe was quickly adapted to include the plentiful pecans in Louisiana. The adapted recipes also added cream or evaporated milk. This Southern praline recipe from Spruce Eats produces sweet, slightly crumbly, brown sugar candies loaded with toasted pecans. Toast the pecans well so they impart maximum flavor and crunch. Using a candy thermometer will ensure you end up with perfect pralines, perfect for gifting to your Sweet Valentine, serving a Super Bowl party, or for celebrating Mardi Gras.

Love,

PERFECT PECAN PRALINES

Ingredients:

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 1/2 cup evaporated milk

• 4 Tablespoons unsalted butter, cubed

• 2 teaspoons pure vanilla extract

• 1-1/2 cups toasted and coarsely chopped pecans

• 1/4 cup boiling water, if needed

1. Prepare a baking sheet by lining it with parchment paper sprayed with nonstick cooking spray (or use a silicone mat).

2. In a saucepan over medium heat, combine the sugars and evaporated milk and stir until dissolved. Once well mixed, insert a candy thermometer and cook the candy, stirring occasionally, until the thermometer reads 240°F.

3. Remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute. Add vanilla extract and toasted, chopped pecans.

4. Stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should be easy to stir, but don’t overdo it, as pralines quickly go from fluid to rock-solid.

5. Once the confection has a lighter opaquebrown color and is holding its shape, drop small spoonfuls onto the prepared baking sheet. Because the pralines will start to set in the saucepan, work quickly to spoon out the candy as fast as you safely can. If the candy stiffens before you’re done, add a spoonful of boiling water and stir until it loosens, then continue until you have formed all the pralines.

6. Allow the candy to fully set at room temperature, about 30 minutes. Store in an airtight container at room temperature for up to 1 week. Makes 15-20 pralines, depending on size. edm

Photo by James Patterson

Bless This Food Catering

Moving to Madison

Bless This Food Catering announced that they are relocating their Flora store to Madison, and now will be in the strip on Highway 51 that includes El Ranchito and Hokkaido. Bless This Food is known for their homemade breads, catering services, and premade dishes that are perfect for holiday gatherings and large groups. They hope to open the new location early this year. Bless This Food also has a storefront in Pearl in the Park Place Shopping Center on Highway 80 East. e d m

Restaurant in a Caboose Opening in Long Beach

Fresh Valley Juice & Salad Bar is the newest business to join the fun at the new Silo Square in Southaven. Fresh Valley offers juices, smoothies, wraps, paninis salads, toasts, and other fresh, healthy options. For hours of operation and more information, visit their Facebook page. edm

Sipp & Savor Set for April 1st

The third annual Sipp & Savor fundraiser is set for April 1st at The MAX in Downtown Meridian. Sipp & Savor was created in 2019 to serve as the major annual fundraiser for The MAX, as well as an event dedicated to celebrating the South’s culinary history. This year’s headliner is Chef Jimmy Kennedy and will include more than 40 other chefs to sample from. The event will also feature master brewers and craft distillers, as well as live music. For tickets and more information, visit sippandsavor.com. edm

Beans & Bananas Opens in Jackson

Located at the Belhaven Town Center, next to Fertile Ground Beer Co., Beans & Bananas opened at the beginning of the year. The concept is an intentionally curated, sustainable grocery market, home goods, and counter service shop. Beans & Bananas offers Montessori-style toys, eco-conscious gifts, specialty produce, meat, dairy, and shelf products, as well as a sandwich counter. For hours and more information, visit BeansAndBananas.com or Facebook.com/beans.bananas. edm

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MISSISSIPPI

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Noreen Kompanik Contributors

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Magnolia a Taste of

Celebrate Every Day Like It’s Valentine’s Day with Matcha Tiramisu

STORY AND PHOTOS BY DIVIAN CONNER

Holidays have always been important to me. Growing up, my mother would decorate for each and every holiday and it was really a big deal. From the tablescape to the carport, front door and garage, every holiday was amplified with the coordinating decor. It was something I looked forward to – what theme will make its appearance this time?

Each February is touted as the month of love. Even though my Christmas tree is still up and lit each night, I look forward to the heart shaped chocolate boxes, conversation hearts and Valentine cards. Valentine’s Day really pulls at the heartstrings and brings with it a sensation of gratitude and the utmost showcasing of love. Chocolate candies, truffles and pink gummies mix with pink and purple confetti and candles. It is a time when I really want to express the love I have for my children, family and friends, so I always try to make something that we have not had before. I want the experience to mimic a trip to a 5-star restaurant but with the close intimacy of being at home.

DIVIAN CONNER is a Mississippi mama of four ‘not so little’ little ones. Coming up with recipes, trying new ones, and feeding her crew of tweens and teens is her passion. Southern recipes, easy recipes, sorta hard recipes, but always delicious recipes is what you will find on her food blog, www.divianlconner.com. Now venturing into outdoor cooking over an open fire, Divian is fascinated with camp cooking and entertaining.

Over the last few years, the importance of holidays has shifted. I still celebrate them with my family and loved ones but we have adopted a “celebrate anytime” approach these days: there’s no reason to wait for them! We want to celebrate our love for one another throughout the year, no matter the day. I often surprise my kids (and friends) with a table complete with Neapolitan ice cream tub and store-bought cake just because. Even though it takes only an idea for me to celebrate a holiday on an unofficial day, there is still something so special about February 14th and what it means. It is a day of love, a day of expression, a day of gratitude and thankfulness to others. It is showing those who mean so much to us that they are special, appreciated, and loved. What better way to celebrate them than with food?

When it comes to that beautiful day of connected hearts and cupid arrows, dessert is always the one decadent thing most do not want to miss out on. This year I am opting for Matcha Tiramisu, a recipe discovered while browsing international cafés online. My friends and I are all tea lovers and have a strong appreciation for a good Southern sweet iced tea; my family members are also avid fans of matcha. While I adore a nice creamy traditional tiramisu, my children, sadly do not share that same adoration. Compromise seems to be a great way of showcasing love and this recipe is just that–a showcase of love. When planning your Valentine dinner, why not consider this amazingly good Matcha Tiramisu. Everyone will fall in love. edm

MATCHA TIRAMISU CAKE

Cake:

• 2 cups cake or bread flour

• ¼ cup honey

• 3 Tablespoons milk

• 8 eggs

• 2 cups sugar

• 2 Tablespoons matcha powder

1. Line a 9 x 13” cake pan with parchment paper.

2. Sift the flour into a mixing bowl.

3. In small pan, melt the honey with the milk–do not boil. Mix well.

4. In another bowl, whisk the eggs with the sugar and add in the milk and honey mixture. Add to the flour, stirring gently until it makes a thick batter.

5. Mix in the matcha and then pour into cake pan. Bake for 45 minutes at 350 degrees until top is golden brown and a toothpick comes out clean.

6. Once cake has cooled, cut into a square, and then cut the square into two layers.

For the mascarpone filling:

• 8 ounces of mascarpone cheese

• 8 ounces whipped topping/cream

• 2-3 Tablespoons sugar

1. Mix all ingredients until smooth. Add more sugar for desired sweetness. Keep in mind, honey drizzle will add to the sweetness.

For the matcha honey:

• 1 teaspoon matcha powder

• 8 Tablespoons honey

1. Mix well until blended

Assemble the tiramisu:

Using about half the filling, fill cake with the mascarpone mixture. Place the second layer on top and use the remaining filling to “frost” the cake. Cut into 9 pieces, each 3” x 3” and sift matcha powder over each cake slice. Top with seasonal fruit (I used Shine Muscat grapes and pink-a-boo pink strawberries) and matcha honey.

Foodie Finds for Valentine Sweethearts

By Michele D. Baker

Wooden Long Distance Friendship Lamp, $99 and up

Light up loved ones’ lives—across town or across the world—with this new design of our beloved Friendship Lamp. The function is still the same: touch yours, and theirs emits the same glow to send a little “thinking of you” message. You can even create a group and assign colors, so each person gets their own special hue. Connects with the new Friendship Frame. Both available from Uncommon Goods.

Our heartwarming Valentine’s Day measuring spoons bring a loving touch to baking and cooking. Crafted of durable earthenware and painted by hand, this exclusive gift set puts a little bit of heart into every kitchen task. Find these delightful additions to your kitchen at Williams Sonoma.

Le Creuset Enameled Cast Iron Heart Skillet, $149.95

Surprise your special cook with this 10” heart-shaped Le Creuset skillet. Crafted in France of enameled cast iron, this skillet provides exceptional heat retention and elegant oven-to-table presentation and is specially formulated to withstand high temperatures. Dishwasher-safe. Williams Sonoma.

Food and Wine Serving Tray, $39.99

Elevate happy hour with this elegant serving tray! Crafted of dark stained wood with sturdy handles and a special sliding panel that securely holds two wine glasses and a cutout for a wine bottle. Perfect for pairing delicious gourmet appetizers with your favorite wine. Available from HarryAndDavid.com.

White Ceramic Heart Measuring Spoons, $31.95

DIY Dessert of the Month Subscription, $125 and up

Chances are you know someone who’s always spoiling you with mouthwatering home-baked goodness. Now, you can treat them in return with a subscription for our best-selling (and out-ofthe-ordinary) baking kits. Choose a three-month subscription (bubble waffles, Swedish cinnamon buns, and strawberry hand pies) or six-month subscription (three-month subscription items plus mochi ice cream, fortune cookies, and linzer sandwich cookies). From Uncommon Goods.

Truff Sauce Variety Pack, $67.99

You might not think that hot sauce and truffles go together… but Truff will make you think again. Their bestselling Variety Pack includes the Original (chili truffle blend that packs a punch), HOTTER (unique jalapeno rich blend for heat lovers), and White TRUFF Hot Sauces (umami with ripe red chili peppers, white truffles and organic agave nectar from Mexico). Truff.com

Swedish candy sampler box from BonBon, $18 and up

Whether you’re a Swedish candy connoisseur or a newbie, tailor your own custom bag of pick-and-mix to include old favorites and undiscovered gems. The excitement of choosing the whimsically shaped sweets makes you feel, quite literally, like a kid in a candy store. Those who can’t make it to a BonBon retail location in New York can order a curated mix of candy online.

BonBonNYC.com

Decadent Valentine’s

BY LISA LAFONTAINE BYNUM

This year, impress your special someone with a decadent and romantic dinner in! Pull out the white linen tablecloth and the fancy napkins. Use the Sunday china, the expensive wine glasses from the hutch in the dining room, and Grandma’s antique candlesticks. A centerpiece of fragrant red roses and greenery in a low bowl will allow you to see your partner across the table.

Start by toasting the occasion with a sparkling sunset-hued Strawberry Champagne Cocktail. Then, knock their socks off with an elegant surf and turf entree of Steak Oscar. Finally, show them just how sweet you think they really are with a slice of Red Velvet Cake topped with cream cheese icing. It’s sure to be a romantic (and delicious) night you’ll never forget! edm

Day Dinner

at Home

Cocktail

Red Velvet Cake

STRAWBERRY CHAMPAGNE COCKTAIL

Ingredients:

• 1 pound fresh or thawed frozen strawberries, roughly chopped

• 1 cup granulated sugar

• 1 2-inch piece of peeled, fresh ginger

• 1 cup water

• 1/4 cup fresh lemon juice

• 1 bottle (750ml) semi-dry champagne, sparkling wine, or 24 fluid ounces of ginger ale

1. In a medium saucepan, combine the strawberries, sugar, ginger and water. Bring to a boil over medium-high heat.

2. Lower the heat to medium-low and simmer, stirring occasionally, until the strawberries are broken down and softened, approximately 15 to 20 minutes.

3. Remove and discard the ginger. Pour the mixture through a fine-mesh sieve or strainer, pressing on the solids to extract as much juice as you can.

4. Add the lemon juice and allow the mixture to come to room temperature before placing it in the refrigerator to chill.

5. Just before serving, add about 1 ounce each of the strawberry syrup to a champagne flute. Slowly fill each glass partially with the champagne. Once the champagne has stopped fizzing, continue to fill each glass to the top.

For the steaks:

STEAK OSCAR

• 1 Tablespoon cooking oil

• 2 (4 oz. each) beef tenderloin filets or cut of your choice

• Kosher salt and ground pepper

1. Preheat broiler. Position an oven rack about six inches from the element.

2. Heat oil in a large, oven safe skillet over medium high heat.

3. Season both sides of the filets with salt and pepper.

4. Once oil is hot, carefully add the filets. Cook 2-3 minutes per side until seared.

5. Place the skillet under the broiler and finish in the oven until the meat reaches your desired internal temperature – 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 to 155 degrees F for medium well, and 160 degrees F for well done.

6. Remove the skillet from the oven and transfer the filets to plate. Allow the meat to rest for 15 minutes.

For the crabmeat topping:

• 1 Tablespoon butter

• 1/4 cup diced red bell pepper

• 1 clove garlic, minced

• 2 Tablespoons sliced green onions

• 1 Tablespoon all-purpose flour

• 3 Tablespoons heavy cream

• 4 oz. lump crab meat picked of shells and cartilage

• 1/8 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• Salt to taste

• Chopped fresh parsley, optional

1. Using the same skillet, melt the butter over medium heat. Add the bell pepper and cook for 2-4 minutes until slightly tender.

2. Add the garlic and green onions and sauté for one minute.

3. Add the flour, stirring to combine. Sauté for 1-2 minutes to remove the raw flour taste.

4. Pour in the heavy cream, scraping up the browned bits from the bottom of the pan. Bring to a simmer and continue to cook until the cream has reduced and thickened, about 2-4 minutes.

5. Add the crabmeat, paprika, and cayenne pepper. Stir gently to avoid breaking up the crab; cook until heated through. Season with salt.

6. Top each steak with a heaping tablespoon of the crabmeat topping. Garnish with chopped fresh parsley if desired.

RED VELVET CAKE

Ingredients for the cookies:

• 1 cup shortening, softened

• 1-1/4 cups of white granulated sugar

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• 2 1/2 cups cake flour

• 1 teaspoon salt

• 1 Tablespoon cocoa powder

• 1 cup buttermilk

• 2 ounces red food coloring

• 1 teaspoon baking soda

• 1 tablespoon distilled white vinegar

• 4 cups cream cheese icing (recipe below)

For the cake:

1. Preheat the oven to 350° F.

2. Cream the shortening and sugar together in a large mixing bowl. Add the eggs and vanilla. Stir to combine.

3. Sift the cake flour, salt and cocoa powder together in a separate mixing bowl.

4. With the mixer running on low, add one third of the dry ingredients. Mix to combine.

5. Add 1/2 cup of the buttermilk and continue to mix.

6. Continue to alternate with 1/3 of the dry ingredients and the remainder of the buttermilk, ending with the last 1/3 of the dry ingredients.

7. Add the red food coloring and beat on medium until the food coloring is thoroughly mixed. Turn the mixer off.

8. In a large nonreactive dish or measuring cup, dissolve the baking soda with the vinegar. This will fizz for a moment. Once the fizzing stops, gently fold the soda and vinegar mixture into the cake batter.

9. Pour the batter into two greased and floured 8-inch round cake pans. Bake for 30-35 minutes until a toothpick inserted near the center of the cake comes out clean.

10. Allow the cake layers to cool in the pan for 10-15 minutes before removing them. Allow the layers to cool completely before frosting. spoon at a time and roll into balls. Place the balls two inches apart on the baking sheets.

For the cream cheese icing:

• 1 (8 ounce) package cream cheese, softened

• 1 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

For the frosting:

1. In a large mixing bowl, combine softened cream cheese and butter until smooth using an electric mixer at medium speed.

2. Reduce the mixer speed to low. Add one cup of sifted powdered sugar to the cream cheese mixture. Once the powdered sugar is combined, add another cup of sifted powdered sugar. Scrape down the sides of the bowl to make sure all the powdered sugar is mixed in.

3. Add the vanilla extract. Continue to beat until the mixture is smooth and creamy. Spread or pipe the cream cheese icing over a cooled dessert.

Steak Oscar

Valentine’s Day Chocolate Martini

By Michele D. Baker

The perfect Valentine’s cocktail – the Chocolate Martini –is a martini in name only but so delicious, we’ll allow it. This recipe, courtesy of Liquor.com, is a decadent concoction that easily can double as dessert and nightcap all-in-one.

Once shunned for its sweetness, many top-notch bars now

Ingredients:

• Cocoa powder, to rim glass

• 1 oz. chocolate liqueur (such as Godiva), plus more for rimming glass

• 1 oz. crème de cacao (such as Giffard)

• 1 oz. vodka (such as Cathead)

• 1/2 oz. half-and-half

• Ripe strawberries for garnish

1. Add a small amount of chocolate liqueur into a small, rimmed plate. Add a small amount of cocoa powder to another plate. Dip the rim of an inverted cocktail glass into the liqueur, then into the cocoa powder. Set aside.

offer their own renditions of it (and its cousin, the Espresso Martini). The key is using the highest-quality ingredients possible, such as Giffard creme de cacao, Godiva chocolate liqueur, and Cathead vodka. edm

2. Add the chocolate liqueur, creme de cacao, vodka and halfand-half into a shaker with ice and shake until well-chilled. Strain into the prepared glass.

3. For garnish, create a strawberry heart by cutting a ripe berry in half lengthwise and using a small heart-shaped cookie cutter to make the perfect shape. Make a small slice in the pointed end and slip over the edge of the glass, or thread several hearts on a cocktail stick.

4. Other options: After rimming the glass with cocoa, swirl a line of dark chocolate syrup around the inside of the glass. Top with a sprinkle of dark chocolate shavings before adding the strawberry heart.

From Mississippi to Beyond

Chef Erika Lipe of SoLa - Good food, good vibes, good for you

BY KATHY K. MARTIN THE VALLEY IMAGERY & PRODUCTIONS (CHEF ERIKA PHOTOS) AND CHI KALU (FOOD PHOTOS)

Chef Erika Lipe of SoLa in Oxford elevates food to multiple levels to satisfy diners seeking a world of flavors and fusion. She does it all with her signature fresh, healthy, and fun philosophy. “My cooking philosophy aligns directly with my personal philosophy,” she explains, “which is respect your elders and play the hits.”

Born and raised in Batesville, Lipe learned to cook among a family of cook-from-scratch cooks and restaurant lovers. Her travels around the world further developed her style of cooking. “Much like Picasso’s abstract style came after he had really mastered realism, you need a proper understanding of the basics to be able to riff on it elegantly,” she says.

Lipe believes that healthy food has been misrepresented over the years. While growing up in the 90s, she recalls the fad of so called healthy “lite” and fat-free processed foods that turned out to be some of the unhealthiest options. “Restaurants like SoLa cook from scratch and use whole foods – that’s good for you,” she explains. While the calorie count may be higher in some foods, she says that cooking with the best olive oil and providing glutenfree, vegetarian, and vegan dishes upon request provides the balance that people need. “Vegan cooking has been something I’ve enjoyed all of my professional life,” she says. Lipe considers it a fun and rewarding challenge and appreciates it when diners with dietary restrictions call ahead first so she can plan and prepare a special meal for them.

While growing up in Batesville, her grandparents operated a grocery store, and catered events, farmed the land, cured meats, and entertained frequently at their home. And they did all of this on almost a daily basis, Lipe says. Her parents were also food enthusiasts, and she remembers as a child taking in the atmosphere of many dinner parties and interesting restaurants.

Lipe recalls dining at Del Frisco’s Double Eagle Steak House in Dallas with her family when she was about five years old. “The waitress took me back to the kitchen to warm up while my parents enjoyed their meal,” she says. The whole experience was exciting as she took in the sights of all the leather booths and stainless steel among the hustle of the steakhouse.

Her first industry job came in high school at her mother’s café, Java Jive. “The gathering place in our home was always the kitchen and now we had this extra kitchen on the downtown square,” she says of how her job just became second nature as she treated customers just like guests in their home. Ironically, the café’s location later became Capers, the first full-service restaurant where she served as chef.

After a stint in New Orleans, she moved to Oxford in 2007, where she worked in kitchens around the town square until she met the Valentine family in 2014. She partnered with them to open The Wine Bar. That restaurant struggled with an identity for some years, she says, until they rebranded it into SoLa. “We feature a small, but finely curated, rotating menu and still keep ties to the specials that our Wine Bar clientele had grown to know and love.” For instance, guests still enjoy Spaghetti Night and Ramen Night. Lipe jokes that she fondly refers to the restaurant as the house that spaghetti built. That dish, which features her grandmother’s sauce recipe, remains the most popular dish.

With the motto of “Twisted Cuisine, Lifted Spirits,” SoLa also features many international fusion dishes such as a ducky dumpling and Wagyu Beef Carpaccio appetizers and spiced salmon and Veal Piccata entrees. Sunday brunch features dishes such as chicken and waffles, smoked salmon toast, and fried green tomato tacos. Along with her spaghetti, which respects her grandma’s recipe, these dishes are Lipe’s way of “playing the hits” that keep guests coming back. edm

CHEF ERIKA LIPE’S RECIPES

SILKY TOMATO BISQUE

You’ll need:

• 1 can (14 oz) chickpeas (garbanzo beans), drained and partially smashed with a fork (I like to leave a few whole ones, but just kind of bust them up so they absorb the juices)

• juice of 1/2 lemon

• 1/4 – 1/3 cup of mayonnaise (I use Duke’s)

• 1/4 cup celery (about 2 small stalks, leaves ok too), chopped

• 1/4 cup red onion (about 1/2 small), chopped

• 1/4 – 1/2 teaspoon garlic powder

• salt & pepper, to taste (I like lemon pepper or curry powder or a Mexican multipurpose seasoning like adobo)

• Chopped pickle or a Tablespoon pickle relish (optional)

• Fresh jalapeño, chopped (optional)

Mix everything together and let chill for a few hours. Keeps for a week.

You’ll need:

• 1 Tablespoon fennel seeds, toasted

• Two (2) 28 oz. cans of whole peeled San Marzano tomatoes, such as Cento, blended extra smooth

• 2 cups heavy cream

• 1/2 cup dry white wine

• 1 Tablespoon garlic powder

• 1/2 stick butter

• 1 small diced white onion

• Salt

• White pepper

Melt butter, sauté onions and shallots. Add in tomato purée, wine, dry seasonings, and simmer for 15 minutes. Add cream and simmer 2 more minutes. Taste and adjust seasonings. Garnish with grated Parmesan and olive oil or serve with a really buttery grilled cheese.

VEGAN TUNA SALAD

This recipe is for a delicious chickpea salad that you can eat any way you like. Mine isn’t actually vegan, because I use Duke’s Mayo, but you could easily substitute vegan mayo, which is surprisingly good.

Yazoo Yaupon – Mississippi Grown Tea is a Healthier Alternative

BY SUSAN MARQUEZ

It is by sheer serendipity that Yazoo Yaupon is a product that is sweeping the nation. “I didn’t come here to produce tea,” laughs Oliver Luckett. The son of the late Bill Luckett, who ran for governor and became mayor of Clarksdale, Oliver has lived a life of travel and adventure. With residences in Los Angeles and Reykjavik, Iceland, Oliver returned to the Delta in 2020 when his father Bill was sick with cancer. That’s where the serendipity comes in.

Serendipity is the occurrence and development of events by chance in a happy or beneficial way. The day family friend, Andrew Verbs, founder of Pacha Soaps and a professional ethnobotanist, visited the Luckett home, he unwittingly opened the doors to a new product. “Andrew disappeared on the ten-acre property and came back inside with a handful of leaves and said he was going to make my dad some tea. We had always been told not to eat the berries from the poisonous holly tree, but Andrew said, ‘Oliver, I’m going to tell you the secret of the Yaupon.’”

Tea made from the Yaupon Holly is delicious, naturally

sweet and because it has no tannic acids, it cannot be oversteeped the way traditional black tea can. Luckett explains that it contains caffeine, theobromine and theophylline, and the combination of the three active ingredients makes it better for human consumption when compared to regular tea. “Not only are the physical health benefits of Yaupon better, but the carbon footprint is dramatically better than typical tea that is grown in places like Asia or India.”

Most exciting of all, Yaupon is an indigenous plant. “It has been grown in Mississippi for thousands of years, used by native Americans for ceremonies,” explains Luckett. “They would steep it to its highest concentrated form in a spiritual/ cleansing ritual.”

Luckett and his husband, Scott Guinn, wanted to do something that would benefit the Delta region, and the Yaupon tea idea basically dropped into their laps. After doing their research, the duo launched Yazoo Yaupon. The packaging is bright and colorful, reminiscent of 1960’s Peter Max pop art. Tea flavors are just as colorful, with natural spices, herbs, fruit, and rose petals added to create Delta Magic Tea, Delta Rising Tea, Delta Orange Tea, Delta Chai Tea, and seasonal offerings like Delta Christmas Tea.

Yazoo Yaupon has been very well received. Oliver has offered the tea five times on QVC, and it has sold out every time. There is a high demand for the product, with internet sales shipped throughout the United States and beyond. The tea can be ordered from the Yazoo Yaupon website, as well as from Amazon and Walmart.com. It is also sold in retail outlets including Beans & Leaves in Southaven, and Beacon Supply in Jackson.

“It really does make the most delicious iced tea you’ve ever

had,” says Luckett. “Scott is an excellent mixologist, and has come up with some interesting drinks, both alcoholic and nonalcoholic.”

Luckett and Guinn are in it for the long haul. “We started a 1.5 million tree program, partnering with Yaupon Brothers, large scale growers out of Florida,” says Luckett. “We have already planted the first 1,500 trees in Clarksdale.” They have partnered with entities including Crossroads Economic Development Group, Mississippi Development Authority, and Mississippi Regional Authority. A new 38,000 square foot agricultural facility, named the Rainbow Connection in honor of Jim Henson, is under construction. “It’s a magical place, designed to inspire others.”

The timing of the tea couldn’t have been better. “I think the resurgence we are seeing with Yaupon has a lot to do with this post pandemic era we now live in,” Luckett finishes. “People are all looking back to their roots – literally, in our case – and searching for a healthier alternative to everyday consumed or absorbed products. The history of Yaupon is truly fascinating and as you can tell, I went down the wormhole immediately!” edm

DRINK RECIPES USING YAZOO YAUPON TEAS CREATED BY SCOTT GUINN

Peaches and Oats

• 1 cup hot brewed Delta Peach tea

• Oat Creamer (amount to your taste)

• lemon zest shavings

• small spoon of honey

• lemon slice

Magic Spritz

• 1 cup hot brewed Delta Magic tea (let cool to room temp)

• small squeeze of lemon

• small squeeze lime

• splash of soda water

Mix ingredients and add to Collins glass of ice

Delta Chai Latte

In a separate cup, froth with a milk frother:

• Oat Creamer (amount to your taste)

• small dash of vanilla extract

• sprinkle of cinnamon

Pour into

• 1 cup hot brewed Delta Chai

Delta Iced Tea

Place 4 bags of any Yazoo Yaupon Tea in a half gallon Mason jar. Fill with hot water to halfway line. Cover and let steep 30 minutes. Fill up with room temperature water. Screw lid on tight, shake, and put into fridge for at least 1-2 hours. Serve over ice and garnish as desired.

Fabulous Foodie Finds for Football Fans

By Michele D. Baker

Cordless, Rechargeable Portable Blender, $69.95

Winner of the 2021 Red Dot Design Award, this personal blender mixes, chops, and purees a single serving. Ideal for protein shakes or smoothies, the stainless-steel blades power through any ingredient in seconds. Portable design is perfect for camping or tailgating. Available from Hammacher Schlemmer.

Ultimate Snackin’ Box, $69.99

Ten different snacks: Bourbon Pecans, Bourbon Street Mix, Hunkey Dorey Popcorn Mix, Rum Cordials, Salted Roasted Cashews, Dried Apricots, Dark Chocolate Turbinado Sea Salt Almonds, Honey Roasted Peanuts, Salted Roasted Pistachios (in shell), and Honey Mustard Pretzel Pieces. Nuts.com.

The Italian Countertop Pizza Oven, $149.95

Designed by an Italian company that specializes in gourmet kitchenware, the powerful 1,200-watt heating element works in concert with a built-in baking stone to generate up to 750°F for a perfect crust and caramelized toppings. Available at Hammacher Schlemmer.

Monogrammed Glencairn Whisky Glasses, $74.95

Scotch is a refined spirit that takes a special palate to appreciate all the notes and aromas, and this personalized Glencairn glass is crafted to enrich your palate by pushing all those subtle flavors to the forefront with its distinctive design. Each glass is 4.5” tall and engraved with a name and initial. Home Wet Bar.

Super Snacking Sunday is fast approaching

BY MICHELE D. BAKER

Professional football as we know it has been around since 1920, but the first Super Bowl, the annual championship of the National Football League (NFL), only dates back to January 1967.

Super Bowl Sunday is widely celebrated in the US, especially in the Deep South. It’s the most watched annual television program in the U.S. and ranks second (Thanksgiving is first) as the day for most food consumption. Over 20 million Americans attend Super Bowl parties and half of all Americans say they would rather go to a Super Bowl party than to a New Year’s Eve party.

It’s amazing how food has become associated with football – from tailgating to the food for the game. Think of all the hand to mouth munching on chips, dips, and wings; a swig or two or three; a cookie here and there. Superbowl LVII is coming up February 12. These recipes are healthier takes on the usual nibbles, festive, easy to make, and are sure to please every football fan!

SOY GARLIC GINGER CHICKEN WINGS

These baked chicken wings are coated in a sticky sweet sauce made from honey, soy sauce, garlic and ginger for an Asian kick. Great for Game Day!

For the chicken wings:

• 2 pounds chicken wings, tips removed, and drumettes separated (24-26 chicken wings)

• 1 Tablespoon avocado oil or vegetable oil

• salt and pepper, to taste

1. Preheat oven to 425°.

2. Use a paper towel to remove any moisture from the chicken wings; toss the wings with the oil, salt, and pepper.

3. Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings in a single layer on the baking sheet.

4. Bake for 40-45 minutes until crispy, turning once.

For the soy garlic ginger sauce:

• 1/2 cup honey

• 1/3 cup soy sauce

• 4 garlic cloves, minced

• 1 Tablespoon ginger, finely diced

• 1/4 cup water

1. While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes – or until slightly reduced and thickened.

2. Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.

3. Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.

BLT GUACAMOLE

Ingredients:

• 3 ripe avocados

• 1 cup romaine lettuce, roughly chopped

• 10 grape or cherry tomatoes, quartered

• ¼ cup crumbled bacon

• 1 green onion, sliced

• 2 Tablespoons chopped cilantro

• 1 teaspoon minced garlic

• ½ teaspoon salt

• juice of 1 lime

Remove the skin and pit the avocados – mash in a large mixing bowl with a fork. Add the remaining ingredients and mix well. Serve with tortilla chips or veggie sticks.

STUFFED ZUCCHINI BOATS

Ingredient:

• 4 zucchinis (about 6-8” long)

• Italian sausage

• Jar of marinara sauce

• mozzarella

• mini pepperoni slices

1. Cook the sausage until browned, drain the fat, and stir in the marinara sauce.

2. Slice the zucchini in half lengthwise and scoop out the seeds to create a channel for toppings. Fill each with sausage mixture, sprinkle with mozzarella, and top with mini pepperoni. Bake at 375° for 20-25 minutes. Garnish with fresh basil. Makes 8 servings.

FUN FACTS

After Thanksgiving, Super Bowl Sunday is the second-highest eating day for Americans. The Hass Avocado Board predicts that we’ll consume about 100 million pounds of guacamole – and use 14,500 tons of corn chips to scoop it up. (See our fun BLT Guacamole recipe)

Nearly one in eight (13%) Americans order takeout or delivery food for the Super Bowl. The most popular choices are pizza (58%), chicken wings (50%), and subs/ sandwiches (20%). (Check out our recipe for Soy Garlic Ginger Chicken Wings)

According to the National Restaurant Association, pizza restaurants love Super Bowl Sunday – it’s their busiest day of the year, selling twice as many pies as any other day. (…And our recipe for Zucchini Pizza Boats!)

The average Super Bowl watcher consumes 1,200 calories. Potato chips are the top munchie and account for 27 billion calories and 1.8 billion fat grams, or 13,000 NFL offensive linemen at 300 pounds each.

175 baby carrots = 5 oz. nacho cheeseflavored snack chips = 700 celery sticks... each has 700 calories. You’d have to run the length of 123 football fields to burn them off.

According to 7-Eleven, sales of antacids increase by 20% on the day after Super Bowl.

About 2 million cases of beer are sold every year for Super Bowl weekend – which might explain why 6% of Americans call in sick for work the following Monday.

AVOCADO CHOCOLATE PUDDING

Ingredient:

• 2 large avocados, chilled

• 1/2 cup full fat coconut milk (not coconut cream)

• 1/3 cup unsweetened cocoa powder

• 1/3 cup maple syrup (or honey)

• 2 teaspoons vanilla extract

Peel and remove the pit from the chilled avocados. Place all ingredients in a blender or food processor and pulse until smooth. Garnish with chopped hazelnuts and a sprinkle of sea salt. (NOTE: if you still taste avocado, add more cocoa powder or an extra ½ teaspoon of vanilla)

Recipes and photos courtesy of Lisa Bryan, Downshiftology.com

5-minute cheese platter, anyone?

By Michele D. Baker

Tom’s Tiny Kitchen in Memphis is a family-owned small business packing big flavor into handmade cheese goodies. The “family” includes Classic Pimento Cheese – thickly shredded sharp cheddar, hand chopped green onions, pimentos, mayo, and a few secret spices – a spicier Chipotle Pimento Cheese, and three delectable cheese dips.

Open each of the three dips (Chipotle Bacon, Classic White, and Spicy Thai) and place on a large tray. Wash and slice into wedges two crisp apples (sweet Gala or Jazz complement the Thai dip nicely) and arrange on a small plate. Fill a small bowl with baby carrots and a second bowl with pepperoni or salami slices. Serve the dips with baskets of pita triangles, tortilla chips, and/or pretzels.

On a decorative serving plate, mound the pimiento cheese and garnish with fresh parsley. Surround with Ritz or club crackers and a few olives.

Tom’s Tiny Kitchen products are available at Walmart and Kroger stores across the state. Find a store near you at TomsTinyKitchen.com.

Tico’s Steakhouse

BY SUSAN MARQUEZ

For over thirty years, Tico Hoffman has served steaks, seafood, and other dishes at his steak house on County Line Road in Ridgeland. Tico’s Steak House opened in April 1989 and is still as popular today as ever. It’s a celebration restaurant – the kind of place you choose for birthdays, anniversaries, Valentine’s Day, and Father’s Day. But it’s also a middle-of-theweek restaurant for those nights when you don’t want to cook, but you really want to sit down for a good meal. Sometimes you need to treat yourself, and you should. You deserve it. Tico’s is a comfortable place to give yourself permission to enjoy one of life’s pleasures.

Tico is a former player on the amateur golf circuit. Always with a smile on his face, the affable restauranteur works the room, greeting customers and making sure they are enjoying their meals. His easygoing demeanor makes everyone feel at home. “I learned this business by working in it,” he says. After college he went to work for Ruth’s Chris Steak House in Baton Rouge. He transferred to the Ridgeland location of Ruth’s Chris at Northpark Mall. “I was there for ten years when I decided that I could do something on my own.”

Tico opened his restaurant in a former fish house on County Line Road in Ridgeland. “Originally, there was a putt-putt golf

course on this site,” he says. The building started as a fish house, and then it was a couple of other things, including a barbeque place called Natchez Landing. “There used to be another building in front of it, but it was torn down years ago.”

The building has a lodge-like feel to it. The rustic wood walls are covered in golf and other sports memorabilia. There are a few private rooms off the main dining area. The overall vibe is laid back and comfortable.

While it was slow at the start, once people learned about the high-quality steaks served at Tico’s, they started coming, then they came back time and time again. “We work hard to keep our quality up. We get our meat out of Chicago,” says Hoffman. “We hand cut everything except the Porterhouse steaks.”

Always tender and juicy, Tico’s regulars say the steaks are consistently good. Steaks are cooked to order, and a variety of toppings can be added if desired. While steak is the main event at Tico’s, not everyone cares to eat beef. “We always have a couple of seafood specials each night, and the seafood is always great,” he says. “We also have veal, lamb, and pork chops, as well as chicken.” And fresh Maine lobster is flown in regularly as well.

The menu has remained true to the original, with a few exceptions. “Some people’s diets change, and we have a little something for everyone. One of the things we have done over the years is to begin offering a smaller filet in addition to our 12 to 14-ounce filet. The smaller eight-ounce filet is very popular.”

Hoffman’s son, Jack, is now helping run the restaurant. One of the menu items, Jack’s Fried Crab Claws, is named after him. Other appetizers include shrimp cocktail, shrimp remoulade, stuffed mushrooms, marinated crab claws, homemade onion rings and fried cheese sticks. A different soup of the day is offered daily.

All salads are locally farmed, and the dressings are made inhouse. In addition to the daily fish specials, fried shrimp and shrimp scampi are menu staples. Sides offered are sweet potato,

baked potato, hand cut fried, skillet potatoes with onions, potatoes au gratin, broiled tomatoes, sauteed mushrooms, creamed spinach, asparagus au gratin or grilled asparagus.

If you have room for it, ask your waitress about desserts. Tico’s offers a full bar with generous sized cocktails, and a curated wine list. The steak house is a popular spot for legislators and lobbyists when the Legislature is in session, so reservations are always a good idea. edm

A Brief History of Mardi Gras and the King Cake

By Michele D. Baker

The modern American Mardi Gras season (Carnival) officially begins on Epiphany, celebrated on January 6, the Twelfth Night of Christmas. Coming from a Greek verb that means “to show,” Epiphany pays tribute to the Catholic belief that Jesus first showed himself to the three wise men and to the larger world on this day.

The festivities last from Epiphany until Lent, with “Fat Tuesday” (Mardi Gras, in French) being the last day of revelry and decadence before the more sober period of Lent begins.

Mardi Gras/Fat Tuesday has a moveable date and may occur on any Tuesday from February 3 to March 9, as the date is set according to when Easter falls each year. It’s always the day before Ash Wednesday, the beginning of Lent, which lasts 46 days until the celebration of Easter. This year, Mardi Gras is February 21.

One of the most enduring traditions during Carnival is feasting on “king cake,” again named because of the Biblical story of the three wise kings who brought gifts to Baby Jesus. A ring-shaped blend of coffee cake and cinnamon roll, it is frequently packed with fruit and decadent cream cheese fillings.

The history of the colors on a king cake is also deep and intriguing. Most king cakes are traditionally decorated with the royal color purple, which signifies justice; green for growth; and gold, representing prosperity and wealth. These colors resemble a jeweled crown, and in fact, the traditional Spanish version of this cake is called Roscón de Reyes (crown of the king).

In the past, such things as coins, beans, pecans, or peas were also hidden in each cake. Today, a tiny plastic baby

is the most used item, though chocolate babies or other edibles are sometimes used instead. At a Mardi Gras party, the king cake is sliced and served fresh. Each reveler looks to see if their piece of king cake contains the baby. If so, that person is declared “king for a day” and bound by historical Mardi Gras custom to host the next party, thus sparking an unending round of food and fun. Laissez les bon temps rouler!

BETTY CROCKER’S KING CAKE

This recipe has a lot of steps, but don’t worry… it’s not as hard as it seems, and freshly baked king cake is hard to beat. The brioche style dough is beautiful to work with and offers up a moist, buttery cake.

Ingredients for the cake:

• 3-1/2 cups all-purpose flour

• 1 package (2 1/4 teaspoons) Rapid Rise yeast

• 1 cup milk

• 1/4 cup sugar

• 1 teaspoon salt

• 2 eggs

• 6 Tablespoons unsalted butter, softened, cut into 12 pieces

1. Mix 2-1/2 cups flour and yeast in mixing bowl of stand

mixer, using the paddle attachment, on low for about 30 seconds.

2. Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved, and milk is between 120°F to 130°F.

3. With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more (or less) flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.

4. Knead for 8 minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in

thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.

5. Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.

Cinnamon Filling

• 2/3 cup packed light brown sugar

• 1-1/2 teaspoons ground cinnamon

• 4 Tablespoons unsalted butter, softened

• 1 cup chopped pecans (optional)

While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.

Roll the chilled dough into a 10” x 20” rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long

strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20” again. Shape into a circle/ oval and press the edges together.

Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°. Bake the cake until it is golden brown, 20-35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, make a small slit in the bottom of the cake and push the miniature plastic baby in after the cake has cooled.

Icing

• 1 cup powdered sugar

• 1 Tablespoon milk

• 1/2 teaspoon vanilla

1. In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick, or powdered sugar if too thin).

2. Spoon icing over top of the cake. Immediately sprinkle on colored sugars, alternating between the three colors: dark green, purple and yellow or gold.

A Taste of New Orleans to Get the Good Vibes Rolling

A twist on two classic Southern favorites, Southern Living’s NOLA-inspired take on deviled eggs will stand out on your appetizer table during Mardi Gras. These bite-size versions of the favorite Italian sandwiches invented at Central Grocery are a wonderful combination of salty and tangy. (Plus, the Olive Salad Recipe included makes plenty for muffaletta sandwiches, too.)

SOUTHERN LIVING’S MUFFALETTA DEVILED EGGS

photo by Hector Sanchez

Ingredients:

• 12 large eggs

• 1/4 cup mayonnaise

• 6 Tablespoons Olive Salad (recipe below)

• 3 ounces very thinly sliced salami, cut into matchstick strips

1. Boil eggs, allowing water to come to a rolling boil. Cover, remove from heat, and let stand 15 minutes.

2. Heat up a small skillet over low heat. Add salami and cook, stirring often, 2-3 minutes or until lightly browned and crisp. Drain on paper towels.

3. Tap each egg on the counter until cracks form all over the shell. Peel under cold running water.

4. Slice eggs in half lengthwise; remove yolks. In a bowl, mash yolks with a fork and stir in mayonnaise, mixing until smooth. Fold in Olive Salad. Pipe or spoon mixture into egg white halves.

5. Top eggs with crisped salami and chopped chives if desired. Serve immediately or cover and chill up to 24 hours.

SOUTHERN LIVING’S OLIVE SALAD

• 1 (16-oz.) jar mixed pickled vegetables, with juice (cucumbers, cauliflower, carrots, peppers)

• 1 (7-oz.) jar pimiento-stuffed green olives, drained

• 1 (6-oz.) jar pitted kalamata olives, drained

• 2 Tablespoons extra virgin olive oil

• 1/2 teaspoon drained capers

• 1/2 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 1 garlic clove, minced

• 1/8 teaspoon paprika

• 1/8 teaspoon ground red pepper

Pulse all ingredients in a food processor 5-6 times or until coarsely chopped. Do not over pulse. Use immediately or refrigerate in tightly closed jar for up to 1 week. Makes 4 cups.

MINI MUFFALETTA PARTY SANDWICHES

Recipe adapted from Southern Living, photo by Victor Protasio

Ingredients:

• 8 sesame seed hamburger buns (or focaccia or ciabatta buns)

• 8 oz. thinly sliced capocollo (also called capicola)

• 8 oz. thinly sliced provolone cheese

• 8 oz. thinly sliced deli ham

• 8 oz. thinly sliced mozzarella cheese

• 8 oz. thinly sliced dry salami

• Wooden picks

• 16 pimiento-stuffed green olives, cut in half crosswise

Top the bottom half of each hamburger bun with 2 Tablespoons Olive Salad. Then layer 1 ounce capocollo, 1 ounce provolone, 1 ounce ham, 1 ounce mozzarella, and 1 ounce salami. Add another 2 Tablespoons of Olive Salad and bun tops. Cut each sandwich into quarters. Secure each quarter with a wooden pick topped with an olive half. Makes 32 mini sandwiches.

Foodie Finds for Mardi Gras Celebrations

By Michele D. Baker

New Orleans King Cake from Maurice French Pastries, $69.95

Maurice’s New Orleans King Cake is cinnamon-infused, handbraided brioche bread with a delicious variety of decadent fillings of your choice. When it arrives, glaze your King Cake with creamy icing, then top it with purple, green, and gold sugar. Shipped with colorful bead necklaces, doubloons, and, of course, the plastic King Cake baby. Order now from GoldBelly.com

Mardi Gras Survival Kit, $120 and up

All the essentials to get you through Mardi Gras in NOLA: checklists, snacks, hangover cures, coffee, a funny map of “da city” and bucket list of everything in between. City guide at a glance, places to eat, places not to eat, parade hacks and more. Great for out-of-towners, homesick New Orleanians, AirBnB/VRBO guests, and all the rest of y’all! Etsy.com

Tabasco Pepper Jelly, $4.99

Available in Spicy or Mild Jalapeño, Tabasco® brand Pepper Jelly adds the perfect blend of spicy and sweet flavor to any meal. Serve with cream cheese and crackers as festive holiday appetizer, on roasted meats or as a glaze on the grill. Tabasco.com

Original Pralines, $15.99 and up

Aunt Sally’s Pralines has been making traditional, Southernstyle New Orleans pralines for 85 years. The original is a thin, slightly crispy pecan candy (classic or chocolate flavor) with no preservatives. Since each order of Original Pralines is made to order, we strongly recommend eating within a week! AuntSallys.com

Crumbl Cookies Certified as A Test Store

Adapted from Jan. 5, 2023 article in Madison County Journal by John Lee

Madison’s Crumbl Cookies recently became a certified testing store, and residents can now sample new and experimental cookie flavors every week. The store in Colony Crossing (Suite 120) prides itself on a weekly rotation of new menu items in their famous pink boxes of gourmet cookies.

As the Crumbl Cookies’ corporate research and development team develops new and exciting cookie flavors, they are tested in various markets across the country. As the Madison Crumbl Cookies location recently became an official testing store to receive feedback on these experimental cookie creations, it is now part of this network of testing locations.

Jen Norton, general manager at the Madison Crumbl Cookies, is excited about the store becoming a testing location. “I am hoping this will bring in new and returning customers each Wednesday, as that is the day the new testing flavor will be available,” Norton said. “Just like our weekly flavors, the testing flavor will change each week.”

This now means people in Madison can get a sneak peek at these new flavors and provide their opinions using the Taste Testing Program every week.

To be a tester for all the new flavors, all you have to do is come into the store each Wednesday and ask to purchase the current testing cookie. You will then be given a QR code to scan that will lead to the cookie survey, which Norton says is a simple and quick way to provide your thoughts on the flavor. While Crumbl cannot provide these new testing flavors publicly, Norton said she can promise these new cookies will be absolutely delicious.

Norton said she loves working for Crumbl Cookies and that it is her dream job. “There is nowhere I would rather work,” Norton said. “The crew culture and community involvement are my favorite parts. The cookies are delicious, and our weekly lineup offers a variety of flavors, so we will have something for everyone.”

Norton also appreciates the philanthropic nature of the job. “We are actively involved with many schools in Madison County, as well as some nonprofit organizations,” she said. “We are always looking for more ways to be involved and give back.”

For more information about Crumbl cookies and the Taste Testing Program, call the store at 601-4010316, and download the Crumbl app to explore new flavors coming to the shop.

If you’ve been on Tiktok or Instagram in the last couple years, then you might recognize Barbara Costello, better known as “Babs” to her followers. Babs is known for sharing recipes that have been in her repertoire for years, as well as helpful kitchen and hosting tips. In her cookbook, “Celebrate with Babs: Holiday Recipes & Family Traditions,” she shares recipes and tips for hosting all kinds of holidays and events throughout the year. From New Year’s Day to a summer barbecue, Babs covers it all.

“Celebrate with Babs” opens with tips to make hosting and party planning less stressful – how to prepare, create the invite list, set the table, plan the menu, prep the food. A lot of work goes into hosting and curating the perfect menu for each occasion, and Babs’s tips should hopefully alleviate some stress that comes along with hosting.

Once you know how to tackle the party, the book is divided into sections by holiday, and each section provides a carefully curated menu for celebrations throughout the year, starting with New Year’s Day. Kick off the new year with recipes like Cheddar Pecan Cheeseball, Good Luck Salad, Virginia au Gratin Potatoes, Oven-Barbecued Brisket, FourLayer Delight, and Bloody Mary’s. Recipes also include notes on how to prepare dishes ahead of time and tips on how to elevate each dish, like shredding your own cheese rather than using pre-shredded.

After New Year’s Day, one of the biggest food holidays of the year is next – Super Bowl Sunday. Indulge in dishes like Hot Corn Dip, Buffalo Wings, Slow-Cooked Pulled Pork Sandwiches, Sausage Bisquick Bites, and Texas Sheet Cake.

If you want to avoid the crowded restaurants and have a nice meal at home for Valentine’s Day, opt for Babs’s Valentine’s dinner menu that includes Greek Salad, Lebanese Pilaf, Slow-Cooked French Onion Soup, Marinated Lamb Chops, Pots de Crème, and Prosecco with Strawberry Puree.

Celebrate with Babs: Holiday Recipes & Family Traditions

By Paige McKay White

Next up: St. Patrick’s Day. Many people might not think to host for St. Paddy’s, but with Babs’s help, now you can, with thoroughly Celtic dishes such as classic Irish Soda Bread and Irish Coffee, as well as Whiskey-Glazed Corned Beef and Cabbage, Guinness Cupcakes, and Baked Reuben Casserole.

After St. Paddy’s Day, it’s time to host Easter lunch. Recipes include Strawberry Salad, Apricot-Bourbon Glazed Ham, Roasted Leg of Lamb, Curried Rice, Easter Bread, Carrot Cake, and Champagne Punch. Mother’s Day follows soon after with recipes like Mixed Green Salad, French Toast Overnight Casserole, Pecan Cinnamon Rolls, Italian Cream Cake, and Elderflower Mimosas – everything that mom will love.

Once Mother’s Day is in the rear view, summer is in full swing, and that means summer cookouts. Babs’s Summer Barbecue menu includes all the classics – Broccoli Salad, Summer Fruit Salad, Corn Salad, Ranch Baked Beans, Flank Steak, Lemon Barbecue Chicken, Pecan Pie, and Southern Slushies.

When summer comes to end, the celebrations keep going, and Oktoberfest is next up. Host your friends and family to an exciting Oktoberfest celebration with dishes like Beer Cheese Dip, Brats, Pickled Carrots and Daikon, German Roasted Potato Salad, German Cheesecake, and, of course, Soft Pretzels. If a Halloween party is more your speed, recipes for Halloween include Chili, Corn Pudding, Baked Caramel Corn, Taffy Apple Salad, Peanut Butter Bars, Pumpkin Loaf, and Mulled Apple Cider.

After Halloween, it’s time to roll out the red carpet for Thanksgiving. The Thanksgiving menu is extensive with dishes like Cranberry Fluff, Green Bean Casserole, Buttermilk Biscuits, Sweet Potato Balls, Traditional Roasted Turkey, Warm Pumpkin Pudding, and several more.

Not long after Thanksgiving, Christmas Eve and

Christmas Day are also a great time to showcase your hosting skills. On Christmas Eve, Babs’s family celebrates with seafood dishes like Hot Crabmeat Dip, Scallop Chowder, Linguine with White Clam Sauce, and Seafood Pasta. For dessert, try sweet treats like Peppermint Bark, Chocolate Shortbread Bars, Chocolate Walnut Fudge, Pecan Tassies, and Brown-Eyed Susans. For Christmas Day breakfast, choose from recipes like Overnight Monkey Bread or Overnight Breakfast Casserole, Biscotti de Natale, and Gingerbread lattes.

No matter what event or holiday you host this year, “Celebrate with Babs” has you covered. She even includes a Birthday Cake section so that you can create a delicious, homemade birthday treat for yourself or loved ones. Find “Celebrate with Babs: Holiday Recipes & Family Traditions” at Barnes and Noble, Amazon, Kindle, and other major book retailers. For more content from Babs, follow @ brunchwithbabs on Tiktok and Instagram. edm

New Year’s Good Luck Salad

(Kale & Spinach Salad with Black Eyed Peas)

Makes 1-1/2 cups

• 1 bunch curly kale, ribbing discarded, cut into thick ribbons

• 8 ounces baby spinach leaves

• 1 small red onion, thinly sliced and chopped

• 1 medium red or yellow bell pepper, diced

• 3/4 cup cooked or canned black-eyed peas, drained and rinsed

• 4 slices bacon, cooked crisp and crumbled

• 2 Tablespoons chopped chives for garnish (optional)

In a large serving bowl, combine kale, spinach, onion, bell pepper, black-eyed peas, and crumbled bacon.

For the dressing:

• 1/2 cup extra virgin olive oil

• 1/2 cup balsamic vinegar

• 1 Tablespoon lemon juice

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper (optional)

In a small bowl, whisk together all dressing ingredients until emulsified. Toss salad with desired amount of dressing and top with chives (if using) and serve.

Perfect Pecan Pralines, 4

Matcha Tiramisu Cake, 9

Strawberry Champagne Cocktail, 16

Steak Oscar, 16

Red Velvet Cake, 16-17

Chocolate Martini, 18

Silky Tomato Bisque, 21

Vegan Tuna Salad, 21

Yazoo Yaupon Tea Drinks, 24

Recipe Index

Soy Garlic Ginger Chicken Wings, 26

BLT Guacamole, 27

Stuffed Zucchini Boats, 27

Avocado Chocolate Pudding, 28

King Cake, 32-33

Muffaletta Deviled Eggs, 34

Olive Salad, 34

Mini Muffaletta Party Sandwiches, 35

New Year’s Good Luck Salad, 39

Till We Eat Again

Cruising and Camels: A (Day After) Valentine Anniversary Story

BY JAY REED

There are some folks who think Valentine’s Day is the penultimate day to wed, given that Cupid and his cronies are particularly active in that season, floating around in diapers shooting arrows of amore and such. The other extreme would be declaring that a wedding held on February 14 is a bit cheesy, for the very same reasons, even though neither party would ever forget the day and the added bonus (or curse) of combining Valentine’s and anniversary gifts, like the poor children born on Christmas. We met in the middle and got married the day after Valentine’s Day. Best of both worlds.

Our first anniversary really kicked off the romantic dinner memories. We were in Helen, Georgia at a bed and breakfast, and asked the host where we might have a special dinner. He knew a fine dining place, called and made a reservation for us, but warned us it was a bit unorthodox. Once seated, we were given menus without prices: new to us, but no big deal. It was our anniversary. Then a big dog walked up to visit, and even sat at our feet for a while during dinner. It was a true mom and pop (and pup) place. Thankfully we’d come in knowing all these things were headed our way, and the food was incredible. We embraced the crazy and made a memory.

We celebrated our tenth wedding anniversary while living in Yemen. I have zero memory of what we had for dinner on the exact day, but we definitely had lots of food adventures while living there. Camel was available at the market: all we needed were a crockpot and some barbecue sauce. Sheep and goat meat were very popular, too, especially at weddings. Of course you can get those here in the U.S., too, (I have goat in my freezer as I write this) but you have to know where to look.

This past year we celebrated our 25th anniversary, and we went BIG. My wife has always wanted to do an Alaskan cruise. I’m a southern gospel music geek, and a few years ago I discovered that Bill Gaither and his crew of Homecoming singers did an Alaskan cruise. Win-win! So in July we hopped on a boat to Alaska with Bill and 3,000 friends. The music was great, but this isn’t a music story, so let’s get to the eating.

There’s a lot of talk out there about cruise food, mostly about volume. And that’s true. You can eat as much as you want and nobody blinks an eye, until you take the whale watching excursion and discover all the binoculars are pointed at you. Breakfast and lunch on this boat were essentially a dozen different buffet-like lines that would send anyone into a culinary tailspin. We survived, though, and live to eat another day. My favorite part, however, was the dinner. There was a menu with several choices, and if you chose only one thing from each section (appetizer, entree, dessert) this would not be a meal where you’d overeat. But if you got something you didn’t like? Order something else. Want the duck breast and the vegetarian option? Request both. I’ll have an appetizer and a salad, thank you very much. What kind of ice cream do you have tonight? Lovely, I’ll have that right next to my slice of opera cake (whatever that is).

All the eating on this trip wasn’t on the boat, though. Alaska had some fun eats of its own. In Sitka we had a food tour scheduled which ended up being cancelled. But me being me, I had studied the itinerary beforehand and was able to recreate it almost in its entirety. So that day we enjoyed pelmeni (Russian dumplings), reindeer sausage, and fish tacos, and had a very interesting visit to the Alaska Pure Sea Salt Company. In Juneau, we had king crab legs, spruce tip ice cream, and more fish tacos. Today I have a six-flavor box of sea salt that I use regularly, and a little jar of spruce tip jelly in the fridge. (Who decided a spruce tree might taste good? Thanks to whoever you are!)

Yes, over the years we’ve had some food adventures…Not everyone would agree that eating crockpot camel, with your bare hands no less, is romantic. Or sharing a priceless meal in a fine dining restaurant with a big Labrador. Even munching on a reindeer dog, washed down with a spruce tip soda. But those are our memories, my wife’s and mine, and we’ll take them every time.

Bill Dabney Photography