Nothing says “welcome” like a home-cooked, family-style meal, and no one prepares those kinds of meals better than the mothers and grandmothers in our lives. Our team called up granny and flipped through our heirloom cookbooks to bring you some of our favorite holiday recipes.
So whether you’re sharing a meal with old family or new friends this season, we hope your table is set with warmth, love, and deliciousness!
Lorenza’s Sicilian Lamb
Lorenza Sandusky (Tara’s Mother)
Ingredients
3 pounds boneless leg of lamb
2 tablespoons fresh rosemary, chopped
4-5 garlic cloves
1 tablespoon of fresh parsley or thyme (optional)
2 teaspoons Dijon mustard (optional)
1 tablespoon olive oil
2 teaspoon kosher salt (divided)
2 teaspoon black pepper, to taste (divided)
Heavy cooking twine
Preparation
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Preheat oven to 350º.
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In small food processor, blend all seasoning ingredients (reserve 1/2 of salt and pepper).
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Rub the inside of lamb with herb blend.
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Re-roll the roast, and secure at two-inch intervals with heavy cooking string.
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Sprinkle outside with remaining salt and pepper.
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Cook in the oven to the desired temperature according to the guidelines below.
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Let the cooked lamb rest for at least 15 minutes before carving, as cooking will continue while resting.
Roasting Guidelines
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For medium-rare, cook for 20-25 minutes per pound. Internal meat temperature should be 130-135º.
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For medium, cook for 25-30 minutes per pound. Internal meat temperature should be 135-140º.
Note: Check roast with meat thermometer after the first 20 minutes of cooking as oven's temperatures will vary.
Ginny’s Southern Cornbread
Virginia Meggenberg (Aubrey’s Grandmother)
Ingredients
½ cup butter
3 cups celery, diced
2 cups sweet onions, diced
3 tablespoons Poultry Seasoning or ½ cup of fresh sage, chopped
5 Large eggs lightly beaten
6-7 cups chicken broth (48-56 oz.)
1 1/2 tablespoon ground pepper
Cornbread crumbles (2 packages)
Biscuit crumbles (one package of 8 biscuits made in advance)
Make in Advance
Cornbread
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Prepare two packages of cornbread according to the instructions. Crumble into small pieces.
Biscuits
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Prepare one package of eight biscuits according to the instructions.
Celery and Onions
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Sauté celery and onions in butter for five minutes. Add poultry seasoning and sauté for one additional minute. Let cool and refrigerate until ready to use.
Directions
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Lightly grease one deep-dish casserole dish or 9x13 and 8-inch square pans. The recipe feeds 12 to14 people, but we recommend cooking the entire recipe if you have fewer at your dinner. You will want leftovers!
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Mix together cornbread crumbles and biscuits in a large bowl.
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Stir in eggs, then broth and ground pepper.
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Add the celery/onion mixture and stir well.
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Test, adding more pepper and broth if desired. The dish should be a little soupy because it's going to be cooked for almost an hour.
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Pour the mixture into your greased baking dishes and bake at 400º for 55 minutes until golden brown, and cover in foil if it gets too brown. Also, pats of butter can be added in the last 10 minutes (if desired).
Knode Family Fruit Salad
Dolores Knode (Jessi’s Grandmother)
Ingredients
2 apples, diced (not peeled)
2 oranges, diced
2 bananas, sliced
1 small bunch seedless grapes
1 can pineapple chunks, drained
1 package frozen strawberries, thawed and semi-drained
1 pint whipping cream, whipped
Mini marshmallows (optional)
Directions
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Mix all of the ingredients together.
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Chill.
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Serve and enjoy!
Gran’s Orange Bread
Mary Lynn Watkins (Daniel’s Grandmother)
Ingredients
3/4 cup granulated sugar
1/2 cup pecans, chopped (optional)
1 tablespoon orange zest, grated
2 11-ounce cans buttermilk biscuits
3 ounces cream cheese, cut into 20 cubes
1/2 cup butter, melted
1 cup powdered sugar, sifted
2 tablespoons orange juice
Directions
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Combine sugar, pecans, and orange zest in a small bowl and let sit overnight.
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Flatten each biscuit and fold over a cube of cream cheese.
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Dip each stuffed biscuit in melted butter and dredge in sugar/pecan/zest mixture.
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Stand each biscuit on edge in a greased bundt pan, spacing evenly.
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Drizzle with any remaining butter.
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Bake at 350° for 45 minutes or until golden brown.
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Immediately invert onto a serving plate.
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Combine powdered sugar and orange juice to make icing, and spoon over warm bread.