Welcome to my neighborhood. No, this is not my house but I do live a few blocks from Oakleigh, a T-shaped Greek revival mansion that features unique architectural elements including a distinct cantilevered front staircase, grand double parlors, classic six-over-six windows and galleries accessed through jib windows. Pure South!
Candlelight Christmas at Oakleigh is this Saturday and local floral designers will decorate the parlors and rooms in traditional holiday style. This special holiday event will feature guided tours, seasonal music, refreshments – and me! I’ll be there signing copies of my cookbook, Grits to Guacamole. What a wonderful way to start the holiday season. Stop by if ya can!
I am also fortunate many appetizers being served are from my cookbook, like this one.
Cheddar & Pecan Wafers
Tiny cheese wafers for cocktail parties
1 pound butter -softened
1 1/2 pounds extra sharp cheddar cheese -shredded
2 1/2 cups chopped pecan -toasted
2 teaspoons cayenne
1 teaspoon salt
4 1/2 cups all purpose flour
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
In a large bowl, mix all ingredients except flour until well blended. Gradually mix in the flour and using your hands the last bit, work together well. Dough should be stiff. Form dough into logs about 1 inch diameter and 10 inches long. Wrap each log in parchment paper and refrigerate until firm, at least 3 hours. Preheat oven to 350 degrees. Slice logs into 1/4 inch rounds using a sharp knife. Keep remaining dough chilled while cooking batches. Place slices about 1/2 inch apart on a parchment paper covered cookie sheet. Bake for exactly 12 minutes until firm and slightly browned on edges. Allow wafers to cool for 1 minute before removing from pan. Let completely cool before storing in airtight container. Logs freeze well.