"It's a family recipe."
The sentence may be short and simple, but it's one that packs a punch. It conjures up handwritten recipes on index cards, memories of mealtime, and, usually, generations worth of tradition.
Most importantly, when you hear that phrase, you know the meal's about to be really good.
Whether that handwritten recipe is still making the rounds or you're sharing your favorite dishes digitally, there's nothing quite like a family recipe.
Perhaps it's the secret ingredient in all the best dishes we know.
And what would this blog post be without a few family recipes to share? We hope you brought your appetite because this post is "stuffed" with some of Madeline's family favorites...and the food jewelry to match. ;)
MADELINE'S MOM'S CRAWFISH PIE AND OUR CRAWFISH BOIL FOOD JEWELRY
After spending all day boiling your crawfish to perfection, don't let those leftovers go to waste! Throw on your crawfish boil food jewelry and plan a delicious crawfish-inspired menu.
There is a whole list of seafood dishes to choose from, but here is Madeline's mom's Crawfish Pie recipe to get you started and our crawfish boil food jewelry to spice it up.
Madeline's Mom's Crawfish Pie
- 1/2 cup roux — can use store-bought or make by using 1 stick margarine or butter and 1/2 cup plain flour. Melt margarine in heavy pot, stirring in flour. Cook over medium heat, stirring constantly, until mixture darkens to caramel color. Add chopped vegetables and garlic.
- 1-2 large onions
- 1 bell pepper
- 2-3 stalks celery
- 2 cloves garlic
Cook until onions are clear.
Add 1 can of cream of chicken and mushroom (sometimes I use plain cream of chicken) condensed soup and 1 small can of evaporated milk (I think it is a 6oz. can)
Heat, stirring till mixture is smooth.
Add 1 lb crawfish tails (you can use more crawfish if you like) or cooked cubed chicken; leftover Thanksgiving turkey also works well.
Season to taste — I use Tony Chachere's or Daddy's Seasoning, Tabasco, and salt & pepper.
When mixture is thoroughly heated, pour into piecrust and cover with second crust. Seal edges of crust well and cut vent slots into top crust. Place in oven heated to 350-375 and cook until golden brown.
Maw Maw Jessie's Stuffed Artichokes And Our Artichoke Food Jewelry
From Madeline: "My grandmother (Maw Maw Jackie) made the BEST stuffed artichokes around. But between cost and effort, they were an extravagance only indulged in on special occasions.
"They're still my favorite reminder of the good times with family and the best food. This little artichoke is a nod to Jaqueline V. Subat and all the other grandmothers out there stuffing artichokes at the table while we celebrated, whatever the occasion may be."
And while you may not always have a stuffed artichoke on hand, our miniature artichoke food jewelry is an easy way to keep these sweet memories close.
Maw Maw Jessie's Stuffed Artichokes
- 1 lb Italian cheese
- 1&1/2 - 2 loaves stale French bread, grated or 1&1/2 boxes of Italian bread crumbs
- 10 green onions
- 1/2 bunch parsley
- 1 head of garlic
- 1 pint olive oil
- salt & pepper
- 1 tsp. thyme
- 6 artichokes
Grate cheese & bread. Chop onions, garlic, and parsley very fine. Mix all ingredients except olive oil together well with hands.
Cut off tops of artichokes & bottoms. Knock on table to open them up, and then wash & turn upside down to drain.
Stuff artichokes, starting from bottom (outside) and working in, going all around toward the top center.
Pour 1/2 of the olive oil over the stuffed artichokes. Wait a few minutes, then pour the rest over. Pack very closely in large covered pan.
Put 1-inch salted water in bottom of pan and bring to boil with cover off. Then cover and turn fire as low as possible, then steam for 1/2 hour. Check by pulling a leaf. If it comes out easily, they're ready. If not, add more salted water and check again later. When through, if you have time, let cool in pan with water.
Maw Maw Jackie and Maw Maw Jessie's Louisiana Pralines And Our Pecan Food Jewelry
Our pecan food jewelry collection is made from a mold of an actual pecan.
The pecan we molded was handpicked by the owner of the Cane River Pecan Company in New Iberia, Louisiana. He sifted through countless pecans to find the perfect one for us to cast into the metal to make this stunning food jewelry.
Shop Pecan Food Jewelry
Maw Maw Jackie and Maw Maw Jessie's Louisiana Pralines
- 3 cups white sugar
- 3 cups brown sugar
- 1/4 tsp. salt
- 1/8 tsp. cinnamon
- 2 blocks butter
- 2 cups pet milk
- 3 tsp. vanilla
- 3 cups whole pecans
Mix dry ingredients in large heavy-duty pot. Stir in milk.
Bring to a bubbly boil on medium heat stirring constantly.
Lower heat and boil to the soft ball stage. Remove and place pan in cool water stirring constantly until candy is cooler.
Add butter, vanilla, and pecans and beat until candy thickens. Drop by the spoonful onto waxed paper.
If candy doesn't harden due to humidity, you may add 1/2 tsp cream of tartar.
"Sipping on a Southern Porch" Toasted Pecans & Manhattans And Our Pecan Food Jewelry
She's put together a whole book of recipes featuring a wonderful mix of pairings like Toasted Pecans and Manhattans. And, you guessed it, this pairing goes perfectly with our pecan food jewelry, too!
Shop Pecan Food Jewelry
"Sipping on a Southern Porch" - Photo: Patrice Comeaux Ellis
Toasted Pecans — Sipping on a Southern Porch
- 2 cups pecan halves
- 1/4 teaspoon red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 3 tablespoons brown sugar
- 3 tablespoons melted butter
Combine all ingredients in a sealable plastic bag and toss, making sure all pecans are coated evenly.
Pour pecans onto a baking pan that has been coated with cooking spray. Bake at 350 degrees for 8 to 10 minutes turning pecans at least twice during cook time as pecans can quickly burn.
Remove from pan to a plate to cool.
Manhattan — Sipping on a Southern Porch
- 2 ounces bourbon or rye whiskey
- 1 ounce sweet vermouth
- 1 dash bitters
- 1 dash orange bitters
Combine all ingredients in a cocktail shaker with ice. Strain into martini or coupe champagne glass and garnish with a dark cherry and orange peel.
"Patrice Comeaux Ellis is a retired Interior Designer and retail manager. Since retirement she has had more time to foster her passion for painting and pottery. Patrice and her husband started Côte à Côte, LLC to market the paintings, stoneware, bird feeders and bird houses they create. She loves entertaining and having guests in her home and on her back porch. One of Patrice's greatest joys is to watch her family and friends enjoy the food and drinks she has prepared especially for them." — Sipping on a Southern Porch
Order a copy of "Sipping on a Southern Porch."
If you make any of these family recipes, we'd love to see them! Post and tag us on Instagram @mimosahandcrafted. Or if you have your own sweet memories or family favorite dishes to go with our food jewelry, let us know in the comments section below.
Published 3/22/23; Last Updated 3/22/23