southern spoonful BECKY ELLIS is a freelance writer specializing in champagne and food. Her motto is "Don't wait to celebrate! Pop the cork now!" She loves to share tips for entertaining with bubbly. Find her creative recipes and champagne tasting notes on her blog bubblybee.net and Instagram at bubblybeeboop. MEMORABLE HOLIDAY RECIPES Gather 'round the table and enjoy every bite together! PHOTOGR APHED BY ASHLEY CUOCO HOLIDAYS ARE ALL about tradition and although our routines may be different this year, we still want to keep those traditions and especially the memories alive for our families. Some of my favorite family memories revolve around my mom and her mother "Gram" who were fabulous cooks. Gram made her fresh apple cake that could rival any pumpkin pie on Thanksgiving. Mom would take us to Miller and Rhoads' department store downtown and we would do our Christmas shopping, and then visit their tea room to watch the fashion show and have Chocolate Silk Pie for dessert. We promised to eat only one piece of her chocolate nougat candy (Symphony Dreams) that was nestled in a tin on top of the refrigerator, and we quickly broke our promise as we ate two...or three. Enjoy these holiday recipes as I wish you and your family the happiest of holidays that will live in your memories forever. paper over pastry and place a heavy (I used a cast iron pan) ovenproof pan on top of the parchment paper to hold down the pastry while it bakes. Bake pastry for 15-20 minutes or until the edges are brown and the center is completely baked. Remove from oven, allow to cool and remove pan and parchment paper from the top of crust. * * * * * 1 stick (half cup) butter ¾ sugar 2½ (1 ounce each) squares unsweetened chocolate, melted and cooled 3 cold eggs 1 tablespoon Kahlua Place butter and sugar in a large bowl of a stand mixer. Beat butter and sugar together until fluffy. Add melted chocolate and continue beating on low speed until chocolate is combined with butter and sugar mixture. Add one cold egg and beat 5 minutes. Add another egg and beat 5 more minutes. Add the third egg and beat 5 minutes. Add Kahlua and stir. Pour filling into prepared puff pastry crust and refrigerate for at least 4 hours or overnight. Top with sweetened whipped cream and garnish with frosted cranberries. MILLER AND RHOADS' TEA ROOM Chocolate Silk Pie This Miller and Rhoads' recipe is updated with a puff pastry pie crust and a touch of Kahlua. Makes one 9-inch pie. * 1 sheet Pepperidge Farm frozen puff pastry, thawed Preheat oven to 400 degrees Fahrenheit. Lightly grease pie pan. Roll out puff pastry so that it will fit in the pie pan. Place puff pastry in pie pan, cutting around any pastry that is laying over the edges. Pinch the pieces of pastry on any areas where the edges need to be filled in. Prick several small holes in the center of the pastry with a fork. Place parchment 14 NOVEMBER/DECEMBER 2020 SWEETENED WHIPPED CREAM * 2 cups heavy whipping cream * 4 tablespoons confectioners' sugar Place whipping cream in a large bowl of a stand mixer. Beat cream until it forms stiff peaks. Add confectioners' sugar and stir to combine. FROSTED CRANBERRIES (FOR GARNISH) Prepare a simple sugar syrup. Allow it to cool down a bit so that it's not boiling hot. Then, add fresh cranberries. Soak them for 1-2 minutes until they are fully coated. Coat them in a tray filled with granulated sugar. Place each cranberry on a sheet of wax paper and let it dry. TheRoanoker.comhttp://www.bubblybee.net http://www.TheRoanoker.com