Cook’s Pantry

Reliving Christmas Past in the Silk Stocking District

Holiday tra- soul,” purchased the 1912 ditions colonial revival with her evoke first husband in 1987 and memories has been renovating it ever of Victorian Christmases since. “This house has spent around a cozy been a family affair,” fireplace while the Goodale says. “My matrons of the fam- The Cook’s Pantry dad’s patience and ily prepare a delicious meal. At Bruce and Melony Carey skills brought my ideas to reality, regardless of Laurie Goodales’ turn-of-the-century how much work and time it took. home in Founders’ Place Historic When I married Bruce in 2010 it District the charming atmosphere just seemed natural that we stay here, evokes those bygone days infused and have worked the past decade to with today’s modern conveniences truly make it our own home. We and customs. complement each other in both

Laurie, a self-described “old being do-it-your-selfers.”

Photos by Von CaStor

The spirit of an old-fashioned Christmas permeates the Goodale’s dining room with furniture and china inherited from Laurie’s great-aunt.

The Goodales toast the holidays with friends Roger and Carla Lovelady.

That do-it-yourself attitude extends to Goodale’s creative side. Currently, the Goodales own PAINT by Laurie Goodale, offering interior painting, wallpapering, staging and other design services. Laurie, who has a degree in marketing, has a keen design sense that she brings to all aspects of her life. That creativity extends to her approach to cooking, as well. A favorite pastime for the Goodales is preparing meals together and trying new recipes.

Part of Laurie’s approach to cooking has been influenced by her great aunt, Mrs. O.J. Putner, known as Blah to the family. Goodale inherited her aunt’s china and dining room furniture, both of which are 100 years old. “Blah used this china for Christmas dinners at her home when I was a child,” Laurie remembers. ”This is the first time that they have been used since long before her death at age 94 in 1993.”

Goodale is also quick to credit her paternal grandmother and mother for holiday inspiration. “My grandmother made everything from scratch, and I have to hand it to my mom - I have fond memories of Christmases with iced sugar cookies,” she says. “And Bruce is an excellent cook. Cooking adventures with him have made some of our best memories.”

The Goodales enjoy dining at friends’ homes and work hard to extend the same conviviality at their house. “I want everyone to feel welcome and included in my home, my sanctuary,” says Laurie. “Good people, good food, good wine and lots of laughter!” Here are Cajun-themed recipes from a shared dinner with friends, Roger and Carla Lovelady.

Laurie and Bruce Goodale work on okra gumbo together. The okra was grown in their garden.

TOP LEFT: Stuffing among side items served at Bruce and Laurie Goodale’s dinner party.

TOP RIGHT: Cranberry salsa adds a sparkling crunch to Cornish game hens.

RIGHT: Mashed potatoes with bacon are a delicious and creamy side dish for holiday meals

LEFT: A bowl of okra gumbo serves as the first course to a delicious meal.

BELOW: Cornish game hens seasoned with Cajun spices and lemon make with a mustard glaze make for an elegant main course.

The Goodales own festive nutcracker soldiers, which can be seen here behind the side dishes.

Goodale Okra Gumbo

Made with the last remaining okra from the Goodales’ garden, this recipe is based on Greenbow County Okra Gumbo found in the Bubba Gump Shrimp Cookbook. Laurie says the secret is in the roux. 1 lb. fresh okra, sliced 1/4 cup plus 2 tablespoons butter 1/4 cup all-purpose flour 1 bunch green onions, sliced 1/2 cup celery, chopped 2 cloves garlic 2 quarts water 1 16 oz. can diced tomatoes 1 tablespoon fresh parsley, chopped 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 bay leaf 1 lb. peeled large shrimp 1 container cooked fresh crabmeat

Cooked rice for serving

Cook okra in 2 tablespoons butter in a large skillet on medium heat until lightly browned. Drain and set aside. Place remaining 1/4 cup butter and flour in a large Dutch oven and cook over medium heat stirring constantly until roux is a dark brown, about 20 minutes. (Oil will smoke; make sure you stir continuously.) Add green onions, celery and garlic, cooking until softened. Add okra back to pot with water and net six ingredients. Bring pot to a boil then reduce heat and simmer 2 hours. Add shrimp and crabmeat and continue simmering another 10 minutes. Remove bay leaf and serve over rice. Can also use chicken or smoked sausage, as desired.

Cajun-Style Cornish Game Hens

2 Cornish hens, 1/2 per person

To plate the Cornish hens, cut each in half and serve with cranberry salsa and traditional sides.

4 tablespoons butter, softened 1 or 2 lemons

Italian seasoning to taste 1/2 teaspoon garlic powder

Cajun seasoning, such as Tony

Chachere

Salt and freshly ground black pepper 4 tablespoons stone ground mustard 2 tablespoons honey

Defrost hens according to package directions. Rinse inside and out; pat dry. Rub outside of hens with butter, as well as putting butter under the breast skin. Drizzle inside and out with lemon juice. Sprinkle with Italian seasoning, Cajun spice, garlic powder, and salt and pepper to taste. Place some seasonings under breast skin and inside cavity. Drizzle again with lemon juice. Bake at 400 degrees for 50 minutes until tender and leg joint wiggles freely, with juices running clear. Mix mustard and honey together. Baste hens with mixture and continue baking 10 more minutes until browned. Cut hens in half or leave whole and serve warm.

Cranberry Salsa

1 cup dried cranberries 1/2 cup orange juice 1/4 English cucumber, diced small 1/2 red onion, diced small 1 jalapeno, seeded and diced 4 tablespoons chopped fresh cilantro 1 lime 1/2 teaspoon ground cumin 1/2 teaspoon salt

Soak cranberries in orange juice for 30 minutes. Combine with remaining ingredients. Chill until ready to use. Source: Southern Living Christmas Cookbook 2008.