When winter arrives, so too does the holiday season. We almost always feel nostalgic, sometimes homesick, and the celebrations, often around food, make us feel like indulging. In any case, during this time of year we want to reach for foods that conjure up childhood memories, provide a warm hug, remind us of family, or just let our taste buds celebrate. Here are a few comfort foods with a twist that are sure to do all of the above.
CHICKEN BRUNSWICK STEW POT PIE
Combining two Southern classics makes for a doubly comforting treat. The stew is so special that you won’t notice the pre-made crust, but you can make your own for an even more special dish. Serves 6-8.
Ingredients:
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 3/4 cup celery, chopped
• 3 small potatoes, chopped
• 2 cups frozen corn, rinsed and drained
• 1 cup frozen lima beans, rinsed and drained
• 1 28-oz. can diced tomatoes
• 1 32-oz. carton chicken broth
• 1 teaspoon dried parsley
• 1 bay leaf
• 2 tablespoons Worcestershire sauce
• 2 1/2 cups shredded chicken
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon hot sauce
• Packaged pie crust or puff pastry
Directions:
Heat oil over medium heat in a large pot or Dutch oven. Add onion and garlic to the pan and sauté until lightly browned. Add in carrots, celery and potatoes, canned tomatoes, broth, corn, lima beans, Worcestershire sauce, parsley, bay leaf, salt, pepper and hot sauce. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
While stew mixture cooks, follow package directions for preparing crust and oven temperatures. When cook time is up, remove bay leaf and add in shredded chicken, stir to combine. Divide mixture into individual oven-safe soup crocks or ramekins and top each with pie crust. Cut slits in top to allow steam to escape. Follow package direction for bake times.
CRABMEAT MAC AND CHEESE
It doesn’t get any comfier than mac and cheese and the addition of crabmeat makes it all the more special to our region. 8-10 servings.
Ingredients:
Crumb Topping
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
Mac and Cheese
• 1-pound elbow macaroni
• 1/4 cup butter
• 3 tablespoons flour
• 2 cups milk
• 1/3 cup heavy cream
• 3 cups mild cheddar cheese
• 1 cup extra sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tablespoon mustard
• 1 teaspoon salt
• 1 1/4 cups crabmeat, additional 1/3 cup crabmeat for top
Directions:
Preheat the oven to 375 degrees and lightly butter a casserole dish. In a me-dium skillet, heat butter and oil, then add breadcrumbs, stirring until lightly browned. Remove from heat and stir in Parmesan cheese. Set aside.Cook the pasta in boiling salted water until al dente and drain well.Begin the light roux, melting butter in a medium saucepan and stirring in flour until it begins bubbling, about 3 minutes. Stir in the milk and cream and continue stirring until it just comes to a boil. Immediately remove from heat and add the cheeses, salt and mustard; continue stirring until incorporated. Gently stir in 1 1/4 cups crabmeat and spoon into the buttered dish.Place the extra crabmeat on top and sprinkle lightly with crumb topping. Bake 25 to 30 minutes until sauce is bubbly and top is golden brown.
VENISON STEW
This stick-to-your-ribs stew is the perfect comfort food for those long chilly nights. Easy to make, yet the long cook time will fill your house with a delicious and comforting aroma while you wait. 8-10 servings.
Ingredients:
• 2 tablespoons olive oil
• 2 pounds cubed venison
• 3 large onions, coarsely chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 tablespoon salt
• 1 teaspoon pepper
• 3 cups water
• 5 potatoes, peeled and quartered
• 5 carrots, cut into 1/2-inch slices
• 1/4 cup all-purpose flour
• 1/4 cup cold water
Directions:
In large pot or Dutch oven, heat oil and cook meat until brown. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and water. Simmer covered until meat is tender, about 2 hours. Add potatoes and carrots and cook until vegetables are tender, another 45-60 minutes. Mix flour and cold water, stirring into stew. Cook and stir continuously until thickened and bubbly. Remove bay leaf before serving.
BOURBON BACON MASHED SWEET POTATOES
This sweet, savory, and Southern take on a classic is sure to give you a nice, warm feeling.
Ingredients:
• 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 4 slices thick-cut bacon, chopped
• 1/3 cup milk
• 4 tablespoons brown butter
• 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Directions:
Add the potato chunks to a large pot and cover with cold water. Bring the potatoes to a boil and cook until they are tender, about 20 to 30 minutes. While the potatoes are cooking, cook chopped bacon in a large pan over medium-low heat. Cook until bacon is crispy. Remove from pan and reserve 1-2 tablespoons of bacon fat, setting it aside.
Drain the sweet potatoes thoroughly and add them back to the pot. Mash them with a fork or potato masher, then use a whisk or electric hand mixer to whip them. Once whipped, add in the reserved bacon fat, milk, bourbon and brown butter. Whip the potatoes again until everything is combined. Add salt and pepper to taste. Crumble the bacon on top to serve.
SLOW COOKER NORTHERN NECK GINGER ALE ROAST BEEF
This is not your mother’s roast beef. Or maybe it is if she’s from here. Northern Neck Ginger Ale puts a regional spin on this classic comfort food. 8-10 servings.
Ingredients:
• 3-pound roast
• 1/2 cup flour
• 1 package dry onion soup mix
• 1 package brown gravy mix
• 2 cups ginger ale
Directions:
Dry rub the roast with flour. Reserve any flour that does not stick for the sauce. Add the roast to the slow cooker. Combine the rest of the ingredients, along with the flour into a large bowl and mix well. Pour the sauce over the roast. Cook on low for 8 hours or until roast is tender.