From Books to Bacon: Overcoming culinary challenges with simple holiday recipes
{Cover Photo: Antionette Kerr/Davidson Local}
Growing up in a family full of fantastic cooks was both a joy and a challenge. I enjoyed some of the most delicious meals, especially our family’s treasured homemade biscuits. But I often struggled to keep up with the Arnett family’s reputation for kitchen magic.
From a young age, my mom and grandmother noticed that cooking wasn’t really my thing. The family loved to tease me about how I always had my “nose in a book.” Back then, diving into Ramona Quimby's adventures seemed way more exciting than learning to whip up a meal in the kitchen.
I also had my share of cooking mishaps; I’d burn toast, struggled to snap peas, and honestly preferred raw veggies to anything cooked in those peculiar, slimy substances she kept in a tin on the stove.
Looking back now, I miss the sound of that tin opening. It always promised something special was on the way. Amid my bookish ways, nothing was quite as enchanting as *watching* my family bustle around the kitchen. I preferred to be the curious observer...
These days, family get-togethers are less frequent since we lost our matriarch, but I hold onto the cherished memories and have started adding my little twists to our holiday traditions.
I adore a special dish sparked by my grandmother's love of jellies and preserves. These recipes were about more than just taste; they wrapped meals in warmth and joy, especially during the tough times of the Great Depression. With limited ingredients, her family transformed seasonal fruits into vibrant spreads that made even the simplest dishes feel extraordinary an
Creamy Cheese + Jelly Spreads
My version of this tradition features a delicious cream cheese or goat cheese block topped with a fun jelly. A few of my favorites are Rable & Rise's Spicy Cherry Pomegranate Jelly and Braswell's Red Pepper Jelly.. A slight "heat" complements a dull turkey, and the bright colors make for a festive and inviting holiday spread. Sandy Creek Farm also has sugar-free blueberry jam options. Pair it with some simple crackers that won’t overpower the delightful flavors of the cheese and jelly.
Next up on my holiday take-along list is fresh cranberry salad. This recipe does require turning on the stove and stirring, but it’s super easy. Gladys often jazzed hers up with nuts, orange segments, and other tasty extras. I didn’t realize how simple it could be until friends showed me the ropes. I find the canned stuff a bit too sweet, so here’s my find for a tangier take on this holiday classic.
One-Pot Cranberry Sauce Recipe
Ingredients:
- 1 cup sugar
- 1 cup water (for a tangier flavor, use 1/2 cup water and 1/2 cup orange juice)
- 4 cups cranberries (fresh or frozen)
Optional Add-Ins:
Get creative with extras like:
Select One: Pecans, Orange zest, Raisins, Mandarin Oranges, Currants, Blueberries, Cinnamon, Nutmeg, Allspice (Most ingredients are available at Conrad & Hinkle.)
Instructions:
Just toss everything together in one pot and cook until the cranberries burst and stir the mixture thickens to your liking.
Bacon Wrapped Goat Cheese and Dates
{Photo: Creative Commons}
Last but definitely not least, bacon-wrapped goat cheese dates have become a real hit at gatherings. These appetizers give an air of culinary expertise and will surely wow the crowd.
Ingredients:
- 8 slices of thin bacon
- 16 dates
- 4 ounces of goat cheese
- Toothpicks
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Slice each date lengthwise on one side to open it up and remove the pit.
3. Fill each date with a little goat cheese, then press the sides together to seal.
4. Cut the bacon strips in half. Wrap each date in a slice of bacon and secure with a toothpick.
5. Arrange the dates on a baking sheet with raised edges to catch the grease.
6. Bake for 10 minutes, then use a toothpick to turn each date onto its side.
7. Bake for another 5 to 8 minutes until they reach your desired browning level, then flip them again and bake the opposite side.
8. Once out of the oven, let them rest on a paper towel-lined plate for about 5 minutes before serving. They’re best enjoyed fresh since they don’t reheat well.
Optional: Top with a local honey bourbon glaze made to your taste.
While you may not be the most skilled chef, there are many other ways to contribute.
I’ve come to enjoy bringing a dish to gatherings, as it plays a significant role in cherished traditions. I imagine the ancestors would be proud to see me bring something beyond a book to the table.
