Page 38 - South Mississippi Living - December, 2017

DINING southern flair
story and photos by Julian Brunt
erving a festive brunch to your friends doesn’t have to be an overwhelming
task. This holiday menu has Southern flair, can be made just a few hours before your guests arrive, and won’t break the bank. You’ll love the bright colors, and simplicity of each recipe. The chow-chow is just
a bit spicy, the chops add a wonderful smokiness, and the greens are hearty and delicious. The brightly colored Caprese salad is the perfect way to start and the classic bread pudding a great way to end.
This festive holiday drink was suggested to me by my friend, and Bacchus bartender, Justin Karney.
For each drink.
1.5 oz. Bacardi white rum
.5 oz. Midori Melon
2-3 mint leaves
1 strawberry
3-4 tablespoons crumbled peppermints
Macerate the mint and strawberry, combine with the rum and melon. Turn the glass upside down and cover the lip of the glass in the crushed peppermints. Pour the drink and serve ice cold.
Recipes serve six to eight.
This is a classic Italian salad (notice the colors of the Italian flag) that is good in any season.
You may use Roma tomatoes or cherry tomatoes, which are now available in new varieties and are more flavorful than the standard hot house tomatoes that are so common this time of the year.
3 dozen cherry tomatoes or one sliced Roma tomato per person
two 8-ounce packages mozzarella cheese, cubed
Fresh basil leaves Best quality olive oil Best balsamic vinegar
Alternate tomatoes, mozzarella cubes and fresh basil leaves. Take your time and make it attractive. Drizzle with olive oil, and very sparingly with balsamic vinegar. Add a pinch of salt if you
like. Serve slightly chilled or at room temperature.
38 SOUTH MISSISSIPPI Living • December 2017
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