Cookbook
Cookbook
Mar 14, 2021
calliesbiscuits.com
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This week we're pulling recipes from The Foxfire Book of Appalachian Cookery that use up some of that leftover ham from Easter! Red-eye gravy is a Southern staple--this thin, sauce-like gravy is made with just two ingredients: ham fat and coffee. Traditionally made with country ham, an intensely salty cured meat, we'll show you how to make it with slices of baked ham. Serve up the gravy with fried ham and biscuits for a hearty breakfast or lunch. We'll also be making our go-to biscuit recipe. Bi
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This week we're pulling recipes from The Foxfire Book of Appalachian …
4.4K viewsApr 14, 2020
FacebookThe Foxfire Museum
At long last, we are making the Appalachian staple: cornbread. This recipe is just one of many from The Foxfire Book of Appalachian Cookery. Every cook had their own way of making cornbread, often passed to them from their mothers and grandmothers. Until the early 20th century, most families did not eat bread as we know it today--yeasted white wheat bread. Instead, bread was formed three times a day from stone-ground, heirloom cornmeal and baked in a cast iron skillet. While we don't have stone-
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At long last, we are making the Appalachian staple: cornbread. Th…
5.7K viewsMay 14, 2020
FacebookThe Foxfire Museum
7.8K reactions · 1.6K shares | Ever seen one of our Forest Feast videos and wanted the recipe? Well now's your chance! Download our FREE Forest Feast Cookbook for yourself. Grab it while you can - thecookingguild.com/pages/free-cookbook | Cooking Guild | Facebook
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8.6K reactions · 1.4K shares | Ever seen one of our Forest Feast videos and wanted the recipe? Well now's your chance! Download our FREE Forest Feast Cookbook for yourself. Grab it while you can - thecookingguild.com/pages/free-cookbook | Cooking Guild | Facebook
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