CAJUN JAMBALAYA

 JAMBALAYA 

INGREDIENTS

• YIELD: 6 TO 8 SERVINGS
• ½ cup canola oil or leaf lard
• 2½ lb. yellow onions, finely diced
• ⅓ cup finely diced celery
• ½ cup finely diced green bell pepper
• 3 bay leaves (see Note)
• 2 lbs. peeled and deveined medium shrimp
• 1 tbsp. kosher salt
• ¼ tsp. cracked black pepper
• ¼ tsp. cayenne pepper
• 1 tbsp. hot sauce, such as Original Louisiana Hot Sauce
• 4 cups medium-grain white rice
• 5 cups unsalted chicken stock, shrimp stock, or water
• ¼ cup finely chopped fresh flat-leaf parsley, for garnish
• ¼ cup finely chopped green onions, for garnish

PREPARATION

1. Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add the oil and heat for 1 minute. Add the onions to the pot and stir, stir, stir. This starts the very long process of browning the onions. Cook the onions for 1 hour to 1 hour 30 minutes, depending on how hot your stove runs, watching them very closely and stirring every 2 minutes. If the onions start to stick too much, add a little bit of water or stock to loosen them, then stir to incorporate the browner onions and scrape up any stuck-on bits from the bottom of the pot. Stir, stir, stir. If you’re worried about burning, lower the heat. You really don’t want to walk away from the pot at any point. This is your time with your onions. All the other steps will be easy. Stir, stir, stir until the onions are deeply caramelized and resemble dark chocolate in color.
3. Add the celery, bell pepper, and bay leaves to the pot and stir. Cover, reduce the heat to low, and cook for 15 minutes, stirring every 5 minutes. 
5. Meanwhile, put the shrimp in a large bowl and season with the salt, black pepper, cayenne, and hot sauce. Set aside to marinate at room temperature while the vegetables cook.
7. Add the rice to the pot with the vegetables and stir to combine. Raise the heat to medium and cook, uncovered, letting the flavors mingle and marry, for 5 minutes. Add the shrimp and stir to incorporate them.
9. Add the stock and bring to a boil, then reduce the heat to low and simmer until the liquid has almost completely evaporated or looks like little puddles of water, 8 to 10 minutes. When you’re at the point of puddling—this is a judgment call based on temperature, pot size, and your stove—put the lid on the pot and reduce the heat to its lowest setting. From here, the cooking time is going to be 45 minutes total, and you can’t remove the lid the entire time. This is a tough, long 45 minutes. But trust yourself. You’ll want to peek, but don’t.
11. Set a timer for 20 minutes. When it goes off, turn off the heat and let the jambalaya sit, covered, for 25 minutes before you lift the lid. (If you live with a lot of people, you might want to make a note and place it near the stove: “Please do not lift the lid off the pot.” This lets everyone know you did not stir onions for over an hour just to have someone uncover the pot and ruin your dish.)
13. After 45 minutes, uncover the pot and stir the jambalaya. There may be a little burnt rice on the bottom—this is called the “grat” or “gratin.” It’s some folks’ favorite part of the jambalaya.
15. Serve the jambalaya garnished with the parsley and green onions, with white beans alongside.
17. Note: I like to leave the bay leaves in the final recipe. They’re not meant to be eaten, but it makes for a beautiful, rustic presentation.

SALSA MACHA

 SALSA MACHA

By Tejal Rao

• YIELD
About 3 cups

• TIME
30 minutes, plus cooling

Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it’s easy to make, and stores well. It’s also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you’ve made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.

INGREDIENTS

• 2 cups grapeseed oil

• 8 dried ancho chiles, stems and seeds removed

• 4 dried morita chiles, stems and seeds removed

• 2 dried chiles de árbol, stems and seeds removed

• 6 garlic cloves, peeled and sliced

• ⅔ cup roasted peanuts

• 2 tablespoons white sesame seeds

• 1 tablespoon rice wine vinegar, white wine vinegar or white vinegar

• 1 teaspoon light brown sugar

• Sea salt, to taste

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Ingredient Substitution Guide

PREPARATION

1 In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.

2 Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.

3 Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.

4 Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.

5 Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.

GRITS, Crock Pot Version with Toppings

 Slow-Cooker Buttermilk Grits

Make a big batch of these tangy buttermilk gritsin the slow cooker and you’ll have a week of ready-to-heat breakfasts with no cooking required. Or step it up a notch by choosing one of our three tasty topping combinations. For a fun breakfast or brunchgathering, you can even set out an array of toppings (next to the hot cooked grits in the slow cooker on the ‘WARM’ setting) and let guests help themselves.

 

Active:

10 mins

Total:

3 hrs 10 mins

Yield:

Serves 6

Ingredients

Ingredient Checklist

• 5 cups water 
• 1 1/2 cups uncooked stone-ground grits 
• 2 teaspoons kosher salt 
• 3/4 cup whole buttermilk 
• 2 tablespoons unsalted butter 
• Toppings (Optional, listed bellow) 

Directions

Instructions Checklist

• Step 1 
  Stir together 5 cups water, stone-ground grits, and salt in a 5-qt. slow cooker. Let stand 2 minutes, allowing grits to settle to bottom. Tilt slow cooker slightly; skim off solids using a fine mesh strainer. Cover and cook on LOW until grits are tender and thickened, 3 to 3 1/2 hours. Stir in buttermilk and butter. Serve with toppings; add salt and pepper to taste.
  
  
• Step 2 
  Choose your toppings:1. Scrambled egg, cubed ham, shredded Cheddar cheese, halved cherry tomatoes, chopped fresh chives2. Fried egg, cubed chorizo, cubed avocado, crumbled queso fresco (fresh Mexican cheese), hot sauce3. Poached egg, crumbled bacon, sautéed spinach, shaved Parmesan cheese
  
  

SPIKED EGGNOG BUNDT CAKE

 Spiked Eggnog Bundt Cake 

Fans of the creamy cold-weather drink, eggnog, will swoon for this ultrarich cake flavored with a little bourbon and finished with a sweet glaze. For the most tender crumb, don’t overmix the wet and dry ingredients; stop stirring just after they are blended. To make this cake alcohol-free, substitute heavy cream for the bourbon

Active:

30 mins

Total:

2 hrs 20 mins

Yield:

Serves 12

Ingredients

Ingredient Checklist

• 1 1/2 cups unsalted butter, softened 
• 3 cups granulated sugar 
• 6 large eggs 
• 3 3/4 cups all-purpose flour, plus more for pan 
• 1 1/2 teaspoons kosher salt 
• 1/4 teaspoon grated fresh nutmeg, plus more for garnish 
• 3/4 cup heavy cream 
• 1/4 cup plus 1 Tbsp. (2 1/2 oz.) bourbon, divided 
• 2 tablespoons vanilla extract, divided 
• Vegetable shortening, for pan 
• 2 cups powdered sugar 
• 2-3 tablespoons refrigerated eggnog

Directions

Instructions Checklist

• Step 1 
  Preheat oven to 350ºF. Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add granulated sugar, beating until combined, about 2 minutes. Add eggs, 1 at a time, reducing speed to low to add each egg and increasing to medium speed for 30 seconds after each addition. Beat on medium for 1 minute after adding last egg.
  
  
• Step 2 
  Whisk together flour, salt, and nutmeg in a medium bowl. Stir together cream, 1/4 cup of the bourbon, and 1 tablespoon of the vanilla in small measuring cup. With mixer running on lowest speed, add flour mixture and cream mixture to butter mixture in batches, beginning and ending with flour mixture, beating until just blended after each addition and stopping to scrape bowl as needed. Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan. (If using a 12-cup pan, cake may bake above rim; trim as needed to level.)
  
  
• Step 3 
  Bake in preheated oven until a toothpick inserted in middle of cake comes out clean, 1 hour to 1 hour, 10 minutes. Let cake cool in pan on a wire rack until pan is just cool enough to handle, 20 minutes. Turn cake out onto rack to cool, 1 hour. 
  
  
• Step 4 
  Stir together powdered sugar, 2 tablespoons of the eggnog, and remaining 1 tablespoon each bourbon and vanilla in a large bowl until smooth, adding remaining 1 tablespoon eggnog, 1 teaspoon at a time, if needed for desired consistency. Transfer cooled cake to a platter; pour eggnog mixture over cake. Sprinkle with nutmeg; let stand 5 minutes before slicing.

EMERALD SALAD

 Emerald Salad

Combine lime-flavored gelatin with a variety of veggies, and what do you get? Emerald salad, of course. It’s the jiggly, bright green Jell-O salad you didn’t know you needed in your dinner spread.This green gelatin salad ran in Southern Living in June 1981, and we think the congealed dish is still a classic. It’s refreshing when served as a summer family gelatin saladof course, but it’s also as festive as can be come December thanks to its vivid green hue. Just seven ingredients—one of which is optional—combine to create a gelatin mold you’ll never forget. You might squint at the ingredients list, which includes lime-flavored gelatin, boiling water, shredded cucumber, grated onion, cottage cheese, mayo, and slivered almonds, but you should give it a shot nevertheless. There’s a reason our grandmothers loved their congealed dishesso, and that’s why we’re making this one at least once. (Who knows? The kids might just love it.) This congealed salad is a true blast from the past, and we think it deserves a comeback this season.

Active:

10 mins

Total:

4 hrs 10 mins

Yield:

Serves 6 (serving size: 1 slice)

Ingredients

Ingredient Checklist

• 1 (3-oz.) package lime-flavored gelatin 
• 3/4 cup boiling water 
• 3/4 cup shredded cucumber 
• 2 tablespoons grated onion 
• 1 (8-oz.) carton cream-style cottage cheese 
• 2 cup mayonnaise 
• 1/3 cup toasted slivered almonds (optional) 

Directions

Instructions Checklist

• Step 1 
  Dissolve gelatin in boiling water; chill until consistency of unbeaten egg white. Place cucumber and onion on paper towels, and squeeze out moisture.
  
  
• Step 2 
  Combine cottage cheese, mayonnaise, almonds, if desired, and vegetables; add to gelatin, stirring well. Pour into a lightly greased (with cooking spray) 4-cup mold; chill until firm, 4 hours.
  
  

RANCH TOMATO ASPIC

 Ranch Tomato Aspic

Back in the day, congealed saladswere a familiar friend on Southern tables for every occasion, from holiday spreads to make-ahead meals. With its signature jiggle and attention-grabbing hue, a gelatin salad might seem so wrong to some, but it’s always tasted so right to Southerners. Citrusy delights speckled with grapes, nectarines, and cherries always made a bright entrance, but a certain tomato-inspired recipe might’ve been the ultimate staple when Mama was expecting company: tomato aspic.This ranch-infused rendition, submitted by Nel Beck of Fort Payne, Alabama, ran in our September 1983 edition of Southern Living. A passionate love for ranch dressing runs deep here in the South, and this ranch tomato aspic makes a statement on any spread. With chopped green pepper and celery giving a lovely crunch, this recipe makes a case for skipping those lime gelatin packets—A little expected, no?—and going with a tomatoey kick instead. This Christmas, bring back this lost classic with an herby ranch twist.

Active:

15 mins

Total:

4 hrs 15 mins

Yield:

Serves 10 (serving size: 1 slice)

Ingredients

Ingredient Checklist

• 2 envelopes unflavored gelatin 
• 1/4 cup cold water 
• 1/2 cup water 
• 1 (10 3/4-oz.) can tomato soup, undiluted 
• 1 (6-oz.) can tomato juice 
• 1 (.4-oz.) package buttermilk salad dressing mix 
• 2 tablespoons lemon juice 
• 1/2 teaspoon celery seeds 
• 1/2 cup mayonnaise 
• 1 cup chopped green bell pepper 
• 1 cup chopped celery 
• Lettuce leaves (optional) 

Directions

Instructions Checklist

• Step 1 
  Soften gelatin in1/4 cup cold water. Bring 1/2 cup water to a boil; add gelatin mixture, stirring until dissolved. Add next 5 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Remove from heat, and cool; stir in mayonnaise.
  
  
• Step 2 
  Chill until consistency of unbeaten egg white. Stir in green pepper and celery. Pour mixture into a lightly greased (with cooking spray) 6-cup mold; chill until firm, 4 hours. Unmold on lettuce leaves, if desired.

DOUBLE SUMMER SALAD

 Double Summer Salad

This vintage congealed salad recipe from the Southern Living archives caught our eyes with its unusual and enticing name. What’s in a Double Summer Salad? We just had to find out. Originally from the Southern Living Fondue and Buffet Cookbook, it’s a showstopping ring of orange and grapefruit sections with a bit of rosemary suspended in lemon gelatin. Inside the ring is an impressive mound of crab salad, flavored with chopped onion, celery, and parsley, hot sauce, mayonnaise, and mustard. While congealed salads aren’t typical party fare these days, this retro treatwill still surprise and delight your crowd, especially if made with a fancy mold.

Active:

15 mins

Total:

4 hrs 15 mins

Yield:

Serves 6

Ingredients

Ingredient Checklist

• 2 cups frozen orange and grapefruit sections 
• 2 (3-oz.) packages lemon gelatin 
• 1/2 teaspoon chopped fresh rosemary 
• 1 pound fresh jumbo lump crabmeat, drained and picked over 
• 1/2 cup chopped onion 
• 1 tablespoon chopped parsley 
• 3 drops of hot sauce 
• 1/3 cup mayonnaise 
• 1 teaspoon Dijon mustard 
• 3/4 cup sliced celery 

Directions

Instructions Checklist

• Step 1 
  Thaw the orange and grapefruit sections. Drain and reserve juice. Prepare the gelatin according to package directions, using reserved juice to replace part of the water. Add the rosemary and orange and grapefruit sections and mix. Pour into a lightly greased (with cooking spray) 1 1/2-quart ring mold and chill until set, 4 hours.
  
  
• Step 2 
  Place crabmeat in a mixing bowl. Gently stir in onion, parsley, hot sauce, mayonnaise, Dijon mustard and celery.
  
  
• Step 3 
  Unmold the gelatin ring on a serving plate and fill center with crab mixture. Garnish base of mold with salad greens, if desired.