Sumptuous, Southern-Style Christmas Brunch

Gourmet Magazine's John Willoughby Shares Recipes

(CBS) 

Creamy Stone-Ground Grits

Serves 8

Active time: 1 hour; start-to-finish: one-and-a-quarter hours

"Grits love salt," says Peacock, and his creamy-white, almost milky grits, with yellow and black flecks of coarsely ground corn, demonstrate that it's not saltiness he's after, just perfectly balanced seasoning. Grits usually function as an accompaniment, like polenta or rice, but it's certainly easy to imagine eating a bowl of these on their own, with no more than a pat of butter.

4 cups water
4 cups whole milk
2 cups white stone-ground grits (see cooks' note, below)
1/2 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt

Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.

Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1‰ hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water.

Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.

Cooks' Notes:

If you can't find stone-ground grits, use regular grits (but not quick-cooking). Regular grits will take less than half the time to cook.
Grits are at their creamiest right after they are made but can be made up to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, break congealed grits into pieces and whisk in enough boiling water to loosen (up to about 1 cup). Heat over low heat, stirring constantly.

Low-country Breakfast Shrimp

Serves 8

Active Time: 25 minutes; start-to-finish: 25 minutes

This shrimp's gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.

3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 lb medium or large shrimp, peeled and de-veined
1/2 to 1 cup water

Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.

Eggs with Cream, Spinach, and Country Ham

Serves 8

Active time: 45 minutes; same for start-to-finish

You'll return again and again to this recipe since it can be assembled in advance and delivers serious flavor. The scent of ham gently permeates the eggs, whose yolks can be broken into the rest of the dish or dipped into with biscuits, while the mineral notes of the creamed spinach proclaim its freshness.

1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 oz spinach, coarse stems discarded
8 large eggs

Equipment: 8 (6-oz) ramekins or ovenproof teacups

Preheat oven to 350°F with rack in middle.

Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.

Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.

Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.

Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

Cooks' Note:

The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

Slow-Roasted Tomatoes

Serves 8

Active time: 10 minutes; start-to-finish: one-and-a-half hours

One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Ga., these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit-but a little definitely goes a long way.

1 tablespoon sugar
1/2 teaspoon kosher salt
1 (28-oz) can Italian plum tomatoes in juice, drained
2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish.

Stir together sugar, salt, and 1/4 teaspoon pepper in a cup.

Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours.

Serve warm or at room temperature.

Cooks' Note:

Tomatoes can be roasted 2 days ahead and chilled, covered. Reheat in oven just until warm.

For more recipes, go to Page 3.

[runningralph]

Keithle1,
Jesus believed in God. He called for obedience to the law. That''s Republican. Though he forgives sinners which some would say is Democratic, he will only accept them into heaven if they accept Him as Lord. No atheists allowed. The loudest atheists hate Republicans. Are atheists Democrats? Probably. I don''t think the Democratic party would be his choice. On the other hand The Republican Party has had some glaring hypocrits exposed lately. Many rich people vote Republican- the party of Lincoln, staid, conservative. Jesus was poor and always kept poor working people around him. Honest poor people, not conniving tricksters. Still not sounding Democratic. If you believe in Jesus you would have to say he would be above politics. If you don''t beleive in Jesus you will believe whatever you choose.

[keithle1]

Would Jesus be a Democrat or a Republican?

[mh4cbs1]

A Christmas message from George Bush...

Merry Christmas! Let''s not forget the teachings of Jesus on this holy day.

For Jesus taught us to "Do shock and awe with death and destruction unto others, before they might harm us, or plan to harm us.

Let us rejoice our fear hatred and revenge, for it gives us the power of pride.

Let God give us the wisdom to spend our hundreds of billions of dollars on massive arsenals of weapons, rather than squander it on lesser causes like poverty, infrastructure, health or education.

God Bless America, and to hell with the rest of the world or anyone else who gets in the way of our interests or plans.

And finally, Merry Christmas to Haliburton, Blackwater and the War Industry. Your $686 Billion is yours to spend in 2008. Have fun.

[whitecat151]

It figures... the politically crazy even seem to find ways to associate these wonderful holiday foods into their own world of extreme confusion.

It''s really sad.

The next thing you know, these political idiots will find a way to blame someone for blue sky and green grass.

[runningralph]

Christians would do better to steer clear of the sumptuous meals and spend more time on their knees asking Jesus for deliverance from evil.