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Holidays at Anson Mills

November 2008

Happy Holidays from Anson Mills!

The ancient Romans celebrated the festival of Saturnalia on December 17 in honor of Saturn, the god of harvest and agriculture. As we approach this day, we invite you to pause with us to consider the bounty of heirloom grains and the enduring appeal of traditional fare made with them. Anson Mills celebrates the season with rare grain products and classic holiday recipes.

Scroll down and take a look.

Cornbread and Oyster Dressing Nonpareil

Oysters in a stuffing: If you’ve never experienced them, you can’t know how creamy, sweet, and supremely understated they are. A true Southern classic, this dressing features cornbread, oysters, shallots, mushrooms, celery, and pecans.

The mixture drinks up cream, stock, and butter, then bakes crisp on top, moist in the middle, and savory throughout.

Farro with Pears, Chestnuts, and Cranberries

Pears, chestnuts, and cranberries: each is a classic holiday ingredient. We toss farro, confetti-style, into the mix for exquisite chewiness and rich, deep flavor to create a multi-dimensional side dish.

Raised Biscuits

If, for you, dinner rolls are synonymous with holiday dinner, consider these raised biscuits made with Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour. They blur the line between bread and pastry, but are crispier, flakier, butterier, and more divinely flavored than any dinner roll. These biscuits also freeze and reheat beautifully.

Baked Indian Pudding with Vanilla Mousseline

Firm enough to slice, yet delicate of texture, this pudding is wintry and satisfying. It can be prepared in advanced and reheated. The sauce we’ve chosen to dress it up with manages to be frothy, rich, and much better than vanilla ice cream.

Caramel Baked Apple Dumplings

Pure simplicity: McIntosh or Macoun apples are rolled in cinnamon sugar, wrapped in a buttery crust, and baked to high, singing creaminess. A caramel syrup bathes the dumplings in bittersweet burnt sugar.

Not Exactly Pumpkin Pie

The flaky, richly flavored crust is made with Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour. The perfectly spiced filling is made with butternut squash. It’s pumpkin pie, but better.

Charleston Scotch Cake

Our shortbread recipe uses rice flour, making it tremendously light and crisp. It browns slowly in the oven, giving the butter a luxuriant, nutty turn.

Granola Bark

A recipe made for gift giving. We know, because our friends cannot get enough of this stuff. Finely lacquered and rich with butter, honey, and spice, Anson Mills granola bark presents and keeps exceptionally well.

Cheese Straws

Crisp, light, elegant, very cheesy, and very easy, these cheese straws are the perfect cocktail fodder—though we like them best with Champagne.