December 8,  2009



It is the same every year.  One day it is Halloween, the next day it is Thanksgiving and a few hours later it is Christmas and Hanukkah.  And nobody is ever ready!

There is the shopping ritual to contend with and the menus to plan, purchase, and prepare. 

For a quadruple-duty purchase, consider some of the Hatteras Island’s local cookbooks. 

The books are showcases for our cooks’ best recipes.  They will inspire you to prepare something new for your holiday table, a covered dish supper, or presents.

The books are much appreciated gifts for cooks of all levels, bringing the flavors, both old and new, of this barrier island to locals and visitors.

Proceeds enrich only the non-profit organizations that sponsor them and their charitable activities.  With all of the labor being donated, the only costs incurred are for production. 

The price is right too, especially considering all you get: a delightful gift, inspiration, and the joy that comes from helping others.

Following is a small sampling of holiday-friendly recipes that will entice you to explore the rest of the books’ offerings.

Local salty oysters are available for the holiday season, so island cooks use them many ways.  For many, a roasted turkey is incomplete without oyster dressing.    It is often made from a recipe that has been in the family for a few generations but with a modern twist.

Part of the pleasure is derived from slurping the oysters as you shuck them, so don’t cheat and buy them jarred or tinned!


OYSTER DRESSING

From “Seasonings,” published by the Hatteras Island Cancer Foundation. Submitted by Christian Dunville.

2 large stalks celery
1 medium onion
2 medium tart apples
1 stick butter
1/2 teaspoon lemon pepper
1/8 teaspoon nutmeg
1 tablespoon chopped parsley
1/8 teaspoon poultry seasoning
1 tablespoon lemon juice
1 pint shucked oysters, liquid reserved
8 slices stale bread, cubed

Finely chop celery and onions.  Sauté with apples in butter until soft.  Add lemon pepper, nutmeg, parsley, poultry seasoning and lemon juice.

Add oysters with liquid.  Simmer until the edges of oysters just begin to curl.

Remove from heat and gently mix in bread cubes.  Adjust moistness with water as needed.  Makes about 4 1/2 cups dressing.


Just as tasty but a little different flavoring is Mom’s Oyster Dressing.


MOM’S OYSTER DRESSING

From “Keeping the Faith - Recipes and Stories of the Windows,” published by Hatteras United Methodist Women.  Submitted by Billie Swain.

This book also offers images of the beautiful stained glass windows installed after Hurricane Isabel, as well as stories of their particular relevance to the community.  They were designed and built by Hatteras resident Buddy Swain and purchased for the church by village families.

2 1/2 sticks butter
2 (8-ounce) bags of Pepperidge Farms Stuffing
1 large onion, chopped
1 pint oysters
4 stalks of celery, chopped
Salt and pepper
Sage

Melt butter.  Cook celery and onions till tender.  Add 2 cups of water.  Put in stuffing.  Stir.  Put in oysters.   Stir. Put mixture into greased baking dish.

Bake at 325° for 45 minutes or until done.  Halve the recipe for 4 servings.


What’s a turkey dinner without cranberries?  This year finish the meal with a freshly baked cranberry cake.


CRANBERRY CAKE

From “Kinnakeet Kitchens - Hurricanes, Shipwrecks,” published by St. John’s United Methodist Women, Avon.  Submitted by Merian Meekins.

Everyone who lives on or visits the islands is fascinated by our storm stories and our shipwrecks.  This book has some wonderful tales in the words of residents who lived through the storms and some local poetry about the more famous shipwrecks.

2 1/4 cups flour
1 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs, beaten
1 cup buttermilk
3/4 cups salad oil
1 cup cranberries
1 cup nuts
1 cup dates, chopped

Sift the dry ingredients (first five) together. Combine the eggs, buttermilk, and salad oil. Add the cranberries, nuts, and dates to the batter.

Bake 1 hour to 1 hour and 15 minutes at 325°.  Use oiled, not floured, pan, preferably a bundt pan.

While cake is hot, pour over it, the juice of 2 oranges (1 cup) and 1/2 cup sugar, heated until sugar melts.


TEXAS SHEET CAKE

From “Keeping the Faith - Recipes and Stories of the Windows,” published by Hatteras United Methodist Women.  Submitted by Debbie Hodges

2 sticks margarine
1 cup water
4 tablespoons cocoa (twice)
2 cups sugar
2 cups plain flour
2 eggs
1/2 cup sour cream
1 teaspoon soda
6 to 8 tablespoons sweet milk
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped nuts

Mix in large bowl: sugar, flour and salt.  In separate pan bring to boil, margarine, water and cocoa. Pour boiling mixture over sugar and flour mixture.  Add eggs, sour cream and soda.  Mix together.

Pour into well greased 10-by-18 inch pan. Bake 30 to 35 minutes at 350°.

Icing:

Start while cake is baking.  Bring to boil: 1 stick margarine, 4 tablespoons cocoa, and 6 to 8 tablespoons sweet milk. Remove from heat.  Add powdered sugar, vanilla, and chopped nuts.
Pour over hot cake.



CHEWY PEANUT BARS

From “Keeping the Faith - Recipes and Stories of the Windows,” published by Hatteras United Methodist Women.  Submitted by Chris Ballance.

1 box yellow cake mix
1/3 cup butter
1 egg
3 cups mini marshmallows

Topping:

2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla
1 10-ounce package peanut butter chips
2 cups crispy rice cereal
2 cups salted peanuts

Combine cake mix, 1/3 cup butter, and egg.  Mix until crumbly. Press in ungreased 13-by-9 inch pan.  Bake at 350° for 12-15 minutes, or until light brown.

Remove and sprinkle with marshmallows.  Bake an additional 2 minutes or until melted or puffed.

Topping:

Combine all ingredients except cereal and peanuts.  Heat until chips are melted, stirring constantly. Remove from heat and stir in cereal and peanuts. Spoon over marshmallows.
Let cool.  Cut into bars.  Makes 48 bars.


And a recipe for holiday entertaining.


BRIE WITH BROWN SUGAR AND NUTS

From “Seasonings,” published by the Hatteras Island Cancer Foundation. Submitted by Donna Barnett.

1/4 cup firmly packed light brown sugar
1/4 cup chopped pecans
1 tablespoon bourbon
1/2 (17.3 ounce) package frozen puff pastry sheets, thawed
1 (13.2 ounce) round Brie
French baguette slices
Apple and pear slices
Assorted crackers

Stir together first 3 ingredients.

Place puff pastry sheets on a lightly floured surface: roll out fold lines. Spread brown sugar and pecan mixture in a 5-inch circle in center of puff pastry sheet. Place Brie round on top of pecan mixture.  Wrap puff pastry around Brie pinching to seal lightly and place on aluminum foil-lined baking sheet, folded side down.

Bake at 400° for 25 minutes or until lightly browned.  Cool 10 minutes.

Serve warm with baguette slices, apple and pear slices and assorted crackers.


Have a safe and Happy Holiday Season.  Stay dry and, by all means, eat too much!


(Lynne Foster lives in Hatteras village with her husband, Ernie. Together they operate The Albatross Fleet of charter boats. They actively support the sustainable practices of the island’s commercial fishermen and the preservation of Hatteras Island’s working waterfront.  Both love to cook seafood and entertain friends, and Lynne loves to experiment with recipes for locally caught seafood.)

Comments are always welcomed!      Subject :      Name :  (required)      Email :  (required, will not be published)      City :   (required)    State :   (required)      Your Comments: May be posted on the Letters to the Editor page at the discretion of the editor.