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Yep, betcha that title got your attention. You're probably
asking yourself how can da ol' mon put candy and blackeye
(pronounced blackeyed) peas in the same Fortnight? The
answer's easy enough, just keep reading.
First for the Candy. After all, it's still the Holiday Season
in many parts of the world. If it's not, that's not a problem
because most folks like sweets. Enough said, here ya go:
Divinity Fudge
PLACE sugar, syrup and water in a pan over slow fire, stir
only until sugar is dissolved, then cook until a little tried
in cold water forms a soft ball.
BEAT egg whites until stiff, CONTINUE beating and POUR 1/2 the
syrup slowly over the beaten egg whites, CONTINUE beating while
cooking the rest of the syrup, until it forms a hard ball when
tried in a cup of cold water and cracks when hit against the
side of the cup. ADD this syrup gradually to the syrup an egg
mixture, add vanilla and continue beating until candy is thick
enough to drop from a spoon. Nut meats may be added just before
candy is ready to spoon.
Note: Divinity, Fudge and English Toffee are the three candies
that disappeared, nearly within a matter of minutes, any time
Caj's Mother made them; which was usually for the holidays.
Years later, when Caj's youngest brother, later his twin
nephews, wanted divinity, they learned how easy it was to make,
and did so. Oops, gotta go, it's not a good idea to drool on
ones' computer keyboard.
Sees Fudge (G.V.)
BOIL 4 1/2 cups sugar and large can of evaporated milk; COUNT
6 minutes from rolling boil. POUR over dry ingredients; MIX
well. POUR in buttered pan and REFRIGERATE.
Pralines (KWKH)
BOIL to soft ball stage STIRRING constantly. BEAT 'til
thickened. DROP from spoon onto buttered platter.
Pecan Pralines
COOK in 3 quart double boiler as it forms up in cooking.
COMBINE sugar, soda, buttermilk and salt. COOK briskly,
stirring frequently, scraping bottom and sides, for 5 minutes.
ADD 2 tablespoons butter and 2 1/3 cups chopped pecans.
STIRRING continuously, not forgetting bottom, for 5 minutes or
'till forms soft ball in cold water. REMOVE from heat. LET cool
a little, then BEAT 'till thickened and creamy. THEN immediately
drop by teaspoonful on wax paper. FOR finishing touch, dot with
2/3 cup pecan halves.
Okay, now that you're drooling on your keyboard, it's time for
the rest of the story. In The South, the Southern United
States, there's a tradition that's been around a long, long
time.
New Year's Day, if you want to have a prosperous year, calls
for a meal of blackeye peas, greens (or cabbage) and cornbread.
Yep, you got it, it's mandatory. Been a requirement for as
long as a couple of Southern Ladies in their 70s remember.
With this being true a short dissertation on those three dishes
is in order, and this is where the problems begin. Because
you're faced with decisions, decisions, decisions.
For example, you can find canned, frozen and dried blackeye
peas. The first two make things easy, but the true Southern
cook will only use the dry ones that you find in the clear
package with cooking directions on the back.
Assuming you're using this variety, that you've soaked them
overnight, drained off the water, added new water, you now need
to decide what else to add when you cook them. Which is the
problem. Some folks use hog jowls, others salt pork, while
still others bacon or tasso. The decision is yours but the one
point all agree on is you have to have plenty of meat in your
beans. Finally, some folks add onions, chopped or dehydrated.
Then there's green chilies, bell peppers, and it goes on and
on. Spices are no exception: salt, pepper, garlic...
Blackeye peas out of the way you've reached your next decision.
What kind of Greens! Turnip? Mustard? Collard? Cabbage? If
you already stressed out you can use canned or frozen greens.
Cabbage is the fresh variety you get to chop, slice or even
cook in quarters for that matter. Again you're faced with what
seasonings to use and what meat to put in the pot for flavor.
Good luck folks, there is no right answer.
Finally, you need to make a pan of cornbread. More decisions:
jalapeno? cheese? both? plain? Maybe even the hot water variety.
You'll find recipes in Caj's Big Book http://cajunclarks.com and
in Cajun Clark Cooks Chicken, Pork, Fish and Small Wild Game
http://cajunclarkcooks.com Which ever way you go, whatever road
you take--Happy New Year! May peace and prosperity abound in
your life in 2004.
Now this menu may also be a tradition in other parts of the
States, maybe even in other countries, and if it is ol' mon Caj
would like to hear from you. mailto:cajclark@cajunclarks.com
Truth be known, da ol' mon would like to know how you celebrate
your special holidays, and the recipes you make for those days.
Because as you know, da ol' mon is writing another cookbook:
Cajun Clark's Friends' Holiday Cookbook. This one-of-a-kinder
will feature holiday customs from around the world and the
recipes associated with them. For more information check out
http://cajunclarkssweetandsassy.com/friends.htm
Please tell everyone you know that Cajun Clark's Fortnight
Recipe is published on the 7th and 21st of each month, and if
they're not a valued subscriber they should be.
http://cajunclarkcooks.com/cajsfortnightrecipe.htm
Also, Fortnight is syndicated for the convenience of webmasters
who would like it to magically appear on their web site. Send
an email to: mailto:cajsfortnight@cajunclarkssweetandsassy.com
Oops, been forgetting to include one last bit of information.
The Fortnight Archives are at:
http://cajunclarkssweetandsassy.com/fortnightrecipeindex.htm
About The Author: (c) Copyright 2003, Cajun Clark. All rights reserved.
Email: mailto:cajsfortnight@cajunclarkssweetandsassy.com
Cajun Clark's Cookbooks make great gifts that keep on giving,
and when you give the print version you'll never be forgotten.
Take a look, there's something for everyone:
http://cajunclarks.com/busyolmon.htm
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