Georgia’s Emmy winning chef, Lara Lyn Carter is an ambassador for all that is good in the Peach State. A mom, wife, daughter and community leader with deep Christian values, her recipes showcase the legendary kitchen traditions of her Albany, Georgia hometown. Enjoy the holidays and all the wonders of the New Year!
Spicy Fried Chicken
2 ½ pound chicken cut into frying pieces
1 cup whole milk
2 tbsp. hot sauce (or more if desired)
1 ½ tsp. salt
1 tsp. pepper
1 ½ cups self-rising flour
3 cups Crisco
In a large bowl, beat the eggs and add the milk, hot sauce, salt and pepper. Allow the chicken to sit in mixture for 30 minutes. Put the flour in a large bowl or paper bag. Put the Crisco in a large cast iron skillet over medium to high heat. Coat chicken with the flour and cook in batches being sure not to overcrowd the chicken. Reduce heat to medium. Cook chicken covered until good and crispy turning half way through cooking. The chicken will take about 25 minutes to cook depending on the thickness of the pieces.
This Southern dish is another must on New Year’s Day. You have to eat your greens to bring you green money for the New Year.
10 bunches of mustard greens washed and stems removed
Small (around 3 pound) Boston butt
2 tsp. sugar
2 tsp. of salt and pepper
Cook pork in large pot with enough water to cover meat. Cook over medium heat until meat falls apart.
Shred meat and add greens slowly to let them wilt into the pot. Add the sugar, salt and pepper and continue to cook over medium to low heat for 2 hours or until tender. After greens are cooked, taste them and add more salt and/or pepper as needed. Serve with hot pepper sauce!
Crock Pot Black Eye Peas
Black Eye Peas are a year round part of the Southern dining table often paired with a bottle of hot sauce. On New Year’s Day, you have to eat your peas for luck in the New Year.
1 bag of dried black-eye peas soaked overnight in water
1 ham hock
1 tbsp. salt
1 tbsp. pepper
Drain peas and place in crock pot with ham, salt and pepper. Cover peas with water and cook on low for 6 to 8 hours until tender.
Pecan Wild Rice
This is a nutty combination with the nutty flavor of the wild rice and the pecans. This is also delicious stuffed in a bell pepper and topped with a sprinkle of parmesan.
4 cups of cooked long-grain wild rice (not instant)
1 cup chopped toasted pecans
2 tbsp. butter
Salt and pepper to taste
Melt butter in skillet. Add the rice and toss to coat. Salt and pepper as desired. Mix in pecans and serve.
Celebration Chocolate Cake
Cakes don’t have to have elegant designs, they have to taste wonderful!
1 stick margarine
½ cup vegetable oil
1 cup water
2 cups sugar
2 cups flour
3 tbsp. cocoa
1 tsp. baking soda
2 extra-large eggs
½ cup buttermilk
1 tsp. almond extract
Melt margarine, oil and water in a sauce pan. Place dry ingredients in a mixing bowl and add margarine mixture blending well. Add buttermilk, eggs, and almond extract blending well. Pour in a greased 9X13 pan and bake at 400 degrees for 25 minutes. Allow cake to cool slightly before frosting. Cake needs to be a little warm when frosted.
1/2 cup margarine
3 tbsp. cocoa
1/3 cup half and half
3 ½ cups powdered sugar sifted
1 tsp. almond extract
1 ¼ cup toasted chopped pecans
In a sauce pan, melt margarine, cocoa, and half and half together. In a mixing bowl, combine the powdered sugar, extract, and chocolate mixture beating well. Stir in pecans and spread over slightly warm cake.
Georgia Cider Bellinis
1 gallon natural apple cider
1 cup maple syrup
3 bottles Prosecco
Mix together and serve with rosemary sprigs .
Serve in crystal flutes.