Celebrating Family and Friends: Recipes for Every Month of the Year
by Kay Robertson
Paperback: 272 pages
Publisher: Howard Books; Reprint edition (April 7, 2015)
From New York Times bestselling author, star of A&E’s Duck Dynasty, and matriarch of the popular Robertson family, comes a savory new collection of recipes that gives you and your family plenty of reasons to sit down together and share a meal, love, and laughter.
Miss Kay is a master of the back-country, home-cooked meal. She has been cooking ever since she was a little girl and has perfected her skills through years of practice on the Robertson clan. After sharing some of her family’s favorite recipes in Miss Kay’s Duck Commander Kitchen, Miss Kay has gone back to her cupboard and pulled out more of her down-home, mouthwatering recipes, this time grouping her recipes around reasons to get together—New Year’s Eve spreads, special Mother’s Day meals, Fourth of July picnics, Christmas dinners, church potlucks, and everything in-between.
In addition to more than one hundred recipes, Miss Kay opens her heart to share hard-won wisdom and special memories, along with beautiful full-color photos and family pictures. And true to the Robertson faith, you’ll find scriptures sprinkled throughout Miss Kay’s newest collection of recipes.
Take a peek into the off-camera life of America’s favorite duck-loving family, the foods they love, and the wisdom and legacy that make a family strong.
This book is full of recipes for every month of the year starting with January. It has all the big days like Valentine’s Day, Mother & Father’s Day etc., but it also has recipes for other days like Wedding and Baby Showers, Picnics and Summer Fun, Grandparent’s Day, Family Reunions and Potlucks.
This is a book that I’ll go to from time to time when I need a recipe for a special occasion, and I would definitely recommend it to others.
I’ve made a pot of Black Eyed Peas every year for New Years day with only a few years missed. So when I saw this recipe in the book, I wanted to keep a copy of it and maybe give it a try because it has more ingredients than the one I have. I don’t know about your but it sounds really good to me. Check it out:
A Pot Of Black Eyed Peas
1 lb. dried black eyed peas
1 tbs. bacon drippings or vegetable oil
1 large or 2 small ham hocks
1 med. onion , chopped (about 2 cups)
2 celery stalks, chopped (about 1 cup)
1 green bell peppter, diced (about 1 cup)
3 large garlic cloves, chopped
4 cups chicken broth or water, plus more as needed
2 sprigs (3 inch) fresh thyme
2 bay leaves
2 tbs. apple cider vinegar
1 tbs. salt, or to taste
1/2 tsp. black pepper, or to taste
1/2 tsp. cayenne, or to taste
Place the peas in a large bowl and add cold water to cover by 3 inches
Let soak at room temperature overnight
Drain, rinse, and drain again
Heat the bacon drippings or vegetable oin in a large pot
Add the hock and sear until browned on all sides, about 1 min. per side
Remove from the pot and set aside
Add the onion, celery and bell pepper
Cook, stirring often until tender, about 5 min.
Add the garlic and cook for 1 min. more
Add the drained peas and enough broth or water to cover them by 1 inch
Return the ham hock to the pot and push down into the peas
Add the thyme nad bay leaves
Bring to a boil, reduce heat, partioall cover, and simmer until the peas are almost tender, about 30 min.
Make sure the top of the peas don’t cook dry
Add more broth or water to keep them slightly submerged as they cook
Stir in the vinegar, salt, pepper and cayenne, and continue simmering until the peas are tender and the liquid is thick and creamy, 10-20- min more
Discard the thyme sprigs and bay leaves
Remove the hock and pull any meat from the bones (discard bones)
Finely chop the meat and stir into the peas
Check the seasoning and serve warm
It’s od to think that dried peas and beans can get too old, but they can. If they don’t get plump and tender enough to bite after soaking, then no amount of cooking wil make them fully tender.
A note from Miss Kay:
Black eyed peas are only one type of field pea. Try this recipe with others that you like, such as crowder peas or purple hull peas This dish is a must on New Years Day!
Weekend Cooking is hosted @ Beth Fish Reads