Monday, December 31, 2012

Easy New Year's Eve Appetizers

A friend of mine asked for some appetizer recipes that would be great (and easy) to throw together for a New Year's Eve party so I thought I would share some of my favorites that take minutes to throw together but are absolutely delicious!  Here is goes:

Hope this helps and HAPPY NEW YEAR!!!
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Friday, December 28, 2012

Baked Salmon with Tomatoes, Shallots and Olives

With the pending new year I find myself desperately searching for new and healthy recipes in an attempt to detox myself from the holiday gluttony.  My problem lies in deprivation.

If someone says I can't eat dairy I suddenly crave an entire block of sharp cheddar.  If I learn that I really should have pasta I am going to want fettuccine alfredo. 

The options are endless....well at least when it comes to anything pasta, potato or cheese related.

My goal this year is to find great, healthy recipes that make me forget I am eating "healthy" foods and make me change my cravings to those meals that are really good for me.

We will see how it goes....I don't believe in resolutions as I think they are too easily broken, but goal setting is something I can wrap my head around!

Here is one of my first shots at such a dish.  When my friend brought fresh salmon across the country from Pike's Market in Seattle we decided to try it a couple different ways.

He smoked some of it while I decided to bake it with a tomato, shallot and olive salsa.  Both were outstanding!!  Here is the recipe I used which will definitely be included in my normal dinner rotation! 

Baked Salmon with Tomatoes, Shallots and Olives

3 plum tomatoes, chopped
2 shallots, chopped
¼ cup kalamata olives, pitted and chopped
2 Tbsp. fresh oregano, chopped
1 lemon, juiced
2 Tbsp. extra virgin olive oil
Pinch of salt and pepper
4 salmon fillets (about 5 oz. each)

Preheat oven to 400 degrees. In a medium sized bowl, stir together the tomatoes, shallots, olives, oregano, lemon juice, olive oil, salt and pepper. 
Lay each salmon fillet on a piece of aluminum foil and top with approx. 3 Tbsp. of the tomato mixture. 
Then, wrap the foil around the salmon, crimping the edges to form a tent. 
Lay the four tents on a baking sheet and bake for 15 minutes. Unwrap and enjoy!
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Wednesday, December 26, 2012

Spinach-Apple Salad with Maple Cider Vinaigrette

Sometimes it seems a little difficult to really dress up a salad but this time of year, being off work for winter break, I tend to have a little more time to spend on the sides of a meal than I normally would so I really like to get creative!  A friend of mine recently made this for a work lunch and it was so delicious that I went back for seconds....on the salad!  Who does that??

As my family gathered for a Pre-Christmas seafood feast I thought it would be a good addition to the meal because clearly with the mussels, salmon, scallops and risotto we needed something else!  It was such a hit that as we were all winding down from an amazing meal I had to add more spinach to the salad to stretch it just far enough for everyone to have a little bit more!

Spinach-Apple Salad with Maple Cider Vinaigrette

Sugar Curried Pecans
6 oz. pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper

Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons maple syrup
1 tablespoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup olive oil

10 oz. fresh baby spinach
1 gala apple, thinly sliced
1 small red onion, thinly sliced
4 oz. crumbled goat cheese

For the pecans:
Preheat oven to 350 degrees. Toss pecans in butter.  
Stir together sugar and next 4 ingredients in a medium bowl; add pecans, toss to coat.  
Spread in a single layer in a nonstick aluminum foil lined pan.  Bake 10-13 minutes or until toasted and lightly browned.  Cool in a pan for 20 minutes.  Separate pecans with a fork.
For the vinaigrette:
Whisk ingredients together until well blended.
For the salad:
Combine spinach and next 3 ingredients.  Drizzle with dressing and toss to coat.  Sprinkle with pecans and crumbled goat cheese.
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Monday, December 24, 2012

Judy Lowe's Oatmeal Chocolate Chip Cookies

Getting ready for Christmas is always a special time in my house.  It seems the oven is constantly cranking and the dishwasher is always running.  There is rarely a quite moment in the kitchen preparing for all the upcoming festivities.

Each year we have made my great grandmother's recipe for her icebox oatmeal cookies that have been a favorite since I was a child.  This year I thought I would change it up a bit and try a new recipe.  

Judy Lowe has been at the heart of Harpeth Hall since I was a student there.  She has been making the desserts served in the dining hall every day for each and every girl with love and care.  From her legendary tea cakes to these delicious oatmeal cookies I have long since given up trying to pass on her tasty treats!  With her warm smile and open heart, Judy is simply a woman who makes me smile just to be in her presence.  

A few months ago she graciously gave me her recipe for these cookies and I have been holding out on making them for several reasons, not the least of which is I have absolutely no self control when they are in the dining hall and I can only image that would be worse with them in my own home which is why I am giving them away almost as soon as they come out of the oven!

This year Judy's Oatmeal Chocolate Chip Cookies will be waiting for Santa as he comes through Nashville!

Merry Christmas and may it be a safe and restful holiday for all!

Judy Lowe's Oatmeal Chocolate Chip Cookies

1 1/4 cups of butter 
3/4 cup of brown sugar
1/2 cup plus 1 tablespoon of sugar
1 egg
1 teaspoon vanilla
1 1/2 cups of plain flour
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups of oats
1 (8 oz.) bag milk chocolate morsels

Also, don't melt your butter. 
Start out with room temperature butter and then mix your sugar, egg, and everything else. 
Roll into balls and space evenly on a cookie sheet that has been sprayed with cooking spray.
Bake at 325 till just beginning to brown. I always take mine out a little early so you'll just have to play around with it depending on your oven. 
Since there was so much dough, I wrapped the rest in plastic wrap and aluminum foil and put it in the freezer to break out later!
Percy desperately wanted mommy to share the cookies!
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Wednesday, December 19, 2012

Spanish-style Mussels with Spinach

I am blessed to have so many incredibly wonderful and supportive people in my life.  So many of these friends have been taste testers, recipe finders, and words of encouragement when I needed it most.

None so much as my family.  This group of people truly embodies what it means to put family first.  In some ways the "family" I see every day is a bit unique in that not all the members are actually my "blood relatives".  This group of 10 people come from different parts of the country, different religions and different generations, but there is one common thread and that is the love we share for one another.

Our two families came together almost two decades ago (yep I am dating the eldest sons) when my older brother met one of his now best friends his freshman year in high school.

Since then our families have grown together, loved together, mourned together and supported one another unconditionally.

Since we were all going to be in town for a brief moment in time we decided it was time for Emory to take a trip to see the amazing Christmas lights around Nashville after which the "family" would sit down to a feast together.

The lights were a hit and the food was to die for.  Michael had brought in fresh scallops, mussels and salmon from Pike's Market in Seattle so while one crew took the baby to see Christmas lights the rest of us hung back to get dinner ready.

What a meal it was!

 Back in the kitchen with Michael was a true treat for me and something I had been looking forward to since we made these plans.  Pan seared scallops with browned butter, smoked salmon, baked salmon with tomatoes, shallots and olives, a spinach salad with goat cheese and candied pecans and these......these delicious little treasures!

I am a huge mussels fan....I really like most any kind of shellfish, or really any kind of seafood for that matter, but never have I had mussels that melts in your mouth quite like these!  Absolute perfection!
With a heart full of love and gratitude one thing I am most thankful for this holiday season and all year long is the love and devotion shared between the Huggins and Jones'.  Much love to you all!

Spanish-style Mussels with Spinach

2 lbs Mussels
2 jalapeno peppers
1 lime
1.5 c coconut milk (unsweetened)
10 oz frozen spinach 
1 bunch cilantro (optional)
2 cups diced tomatoes, fresh or canned
1/4 cup fresh oregano
1 cup vegetable stock
Pinch black pepper

Scrub mussels under cold running water, discard any open or with broken shells.
Wash and slice jalapenos in half, removing seeds. (wear gloves to do this)
Wash and zest the lime, and cut it in half.
In a medium pot, add coconut milk and greens, cook 3-5 minutes until the greens thaw and separate. 
Stir in cilantro if using, jalapenos, and lime zest. Squeeze the lime juice into the pot. Add the tomatoes, oregano and pepper and bring to a simmer. 
I added about a cup of vegetable stock to mine to thin it out a little bit.
Add the mussels, stir, and cover the pot.  
Let cook 4-6 minutes until the mussels have opened - discard any which don't open.
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Monday, December 17, 2012

Egg Nog Cakes

I remember as a child the seat where I sat every night for dinner.  It was the back seat on a round table for four.  The only one in a corner, ha, perhaps that was fitting, but it was all mine.

I sat in a different chair, my mom's chair, to do my homework after school, and I sat in my brother's chair for Sunday dinners when he was away at college as I refused to let just my parents and me eat at the dining room table without him.

But my seat in the corner was perfect, it was a comfort zone for me, absolutely surrounded by my family, but there was a specific time every year where it was my prison.

You see growing up my brother, my parents and I would spend an entire afternoon making my great-grandmother's teetotaling friend's recipe for  "egg nog cakes".  Named so because this friend didn't want people to know she actually drank whiskey but to put it under the disguise of "egg nog" which everyone seemed to understand contained whiskey was not a problem!
Ahhhh the hipocracy of our past, but for many it worked.

Allen and I would bring in a picnic table bench from the back porch, assemble the old meat grinder on it and start grinding the vanilla wafers with the pecans while mom would be making a huge mess on the other counter combining what seemed like pounds of butter and confectioner's sugar with a "splash" of whiskey for the icing, all the while Dad seemed to be increasingly consumed by the ever growing pile of cubed angel food cake.

We all had our part to play in preparation, but it was when we all found our seats back at the table that the fun truly began.

With Alvin and the Chipmunks serenading our labors Mom and Dad would ice each and every piece of angel food cake after which Allen and I would roll them in the crumbs for coating.

After a while, and I am not sure if this was the enthusiasm of the season or the fumes from the whiskey, but after a while the angel food cake found a variety of ways to the bins of crumbs Allen and I had in front of us.

Whether it was a direct shot between the eyes or a near miss that would hit the wall behind one of us there was always a cheer of laughter that followed.  This entire time I was trapped in the prison of my seat in the was hysterical!

The kitchen would be covered in icing, crumbs and confectioner's sugar by the time we were finished but in its wake a lifetime of memories were made, memories that remain in my heart every day.

Since these are rather time consuming to make and we don't always have the man power to make a enormous batch these days we haven't actually made them as a family in 10 years.  This year was different.  This year we planned ahead, we put the baby down for a nap and all came together to make our egg nog cakes on a Sunday afternoon.

With the addition of my beloved sister-in-law we were able to make a double batch and carry on the memories of my youth with the additions of our present.

The great thing about memories is that they get better as you carry them forward and combine the past and the present.  It was a true gift to have my family gathered around the table again making one of my favorite treats to pass on to others.

A huge thanks to my mom, my dad, my brother and my sister-in-law for helping make this post happen but the biggest thanks, to my nephew Emory for taking a really long nap providing us enough time to make these without chasing around a 2 year old!

Egg Nog Cakes
Given to my mom by Ruth Allen in December 1985 
but the recipe has been in the Gordon family since the 1920s
32 oz. angle food cake, cubed
1 (12 oz.) box vanilla wafers
12 oz. pecan halves
2 (16 oz.) boxes confectioners sugar
2 sticks (1 cup) butter
3/4 cup Jack Daniels whiskey

Cube the angel food cake.  
 In a meat grinder grind up the vanilla wafers and pecan halves. 
In a food processor blend together the butter, confectioners sugar and whiskey until smooth. 
Get the assembly line ready...this is definitely a multiple person job for sure! 
Ice each side of the cubes of angel food cake and roll each piece in the ground vanilla wafers and pecans. 
As you can tell, this is NOT a clean process...
 Place in an air tight container separating each layer with wax paper.
Maggie had to taste some of it just for research purposes of course!
Give them away as presents, keep them for your own tasty treats or have them for breakfast when the holiday season gets to be just too much!
From my family to yours, Merry Christmas!!
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Friday, December 14, 2012

Egg Nog Fudge

When my brother and I were little one of our favorite holiday treats was Purity Egg Nog wth Reddi Whip piled on top!

If I close my eyes I can image the two of us sitting on the couch in the den of the house where I grew up with a roaring fire in the fireplace to my right, the Muppets Christmas Carol on the television (VHS of course) and the reflection of the Christmas tree in the fogged over window panes reflecting the lights on the tree in the room behind me.  

For a brief moment I can smell the strong fragrance of the pine tree adorning the living room, I can hear the crackling of the fire beside me and taste the delicious vanilla goodness of the egg nog.

These are the warm memories that bring Christmas alive for me once more.  It isn't the presents or the hustle and bustle around me, it is the memories I carry with me, the tradition we maintain and the love that permeates the season.  

The memories my brother and I made as children are the basis for many of these.

My brother and I were partners in crime as children. 

When I was too little to climb out of my crib as a baby, he was there to catapult me to freedom. 

While he was checking the living room chimney for Santa's arrival I was on the lookout to make sure Mom or Dad didn't wake during our mission.

There are a million stories I could tell of the crazy adventures and mishaps in which we became entangled as kids, but that is for another post on another day!

What made this recipe bring back a wave of sentiment for me was the egg nog.  The vision of the two of us sitting on the couch, our feet no where near touching the floor let alone clearing the edge of the couch, enjoying our seasonal dessert with the filter of innocence only a child can bring to the heart of Christmas. 
Merry Christmas to everyone and may the warmth of the season embrace you all!

Egg Nog Fudge
2 cups granulated white sugar
1/2 cup salted butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
One 7-ounce jar marshmallow creme
3 tablespoons rum

Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
In a heavy, 3-quart saucepan combine sugar, butter and eggnog.   
Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. 
Stir in marshmallow creme and rum extract. 
Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
When completely cool, cut into squares. Store in a covered container.
 After a long day of fudge-making my darling Jennifer and I were pooped....but with enough fudge to last us until next Christmas!! 
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Wednesday, December 12, 2012

Bacon Wrapped Dates

I am often asked what are some of my favorite recipes to cook for parties and though I have my favorites I have made for years, there are those recipes that I have only recently started trying that have become staples in my appetizer repetoire!

One such recipe is for bacon wrapped dates.  There are a million variations as to how you can make these but I like to keep it simple as the dates and bacon really speak for themselves.

There is a little assembly required but it will be totally worth it when you serve these to your guests!

Bacon-Wrapped Dates
1 1/2 pounds thick cut bacon
2 pounds Medjool Dates
2 packages slivered almonds

Cut each piece of bacon in half.  Stuff each date with several slivered almonds.  Wrap each date with a half piece of bacon and secure it with a toothpick.
Spray a baking sheet with cooking spray.  Space the bacon wrapped dates evenly on the baking sheet.  Cook in a 350 degree oven for 10-15 minutes or until the bacon is cooked. Be sure no to burn the bottoms by cooking too long!
That's it!  That is all you have to do!

I have heard that this is delicious stuffed with Parmesan too so I imagine any kind of cheese would be delicious shoved down in there!  Get crazy and experiment but please don't forget to let me know how it turns out!!!
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Monday, December 10, 2012

Caesar Salad

Oh the Caesar favorite!  I have long been an afficionado of Caesar salads and can, as a general rule, tell how the food is going to be at a restaurant based on their Caesar salad.  

This is by far my favorite salad.  

The dressing must not be too thick, but not runny. The lettuce needs to be cool and crisp and the croutons just have to be present!  

I am a huge fan of homemade salad dressings and typically do not like any dressing that comes from a bottle (as many of my friends will attest ).  When I started looking through the Two Dudes One Pan cookbook that I have already mentioned in this blog, I came across this recipe and knew it had potential.  It called for all the right ingredients, the raw egg yolk, the anchovies and the Parmesan cheese!  Of course that "potential" quickly became what I now know as my favorite Caesar dressing.

Real Caesar Dressing
(According to Two Dudes One Pan)

1 large egg yolk
2 garlic cloves, minced
1 anchovy fillet, minced
1 1/2 teaspoons minced shallot
1 1/2 teaspoons Worcestershire Sauce
1 teaspoon fresh lemon juice
3/4 teaspoon Tabasco sauce
1/2 teaspoon Dijon Mustard
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 1 1/2 tablespoons grapeseed oil
2 tablespoons red wine vinegar
1/2 cup freshly grated Parmigiano-Reggiano cheese

Whisk the egg yolk with the garlic, anchovy, shallot, Worcestershire sauce, lemon juice, Tabasco, mustard salt and pepper in a large bowl. 
While whisking, drizzle in three quarters of the oil and then whisk in the vinegar and the cheese. 
Taste the dressing and add more oil if you prefer a thinner Caesar dressing. 
Refrigerate until serving. 
(Because of the raw eggs, this dressing must be used the same day that it is 
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Friday, December 7, 2012

Pa's Oyster Stew

My Pa was an amaze man for a million reasons I barely new until after he died.  I have written about him often and think about him all the time but one thing that is a special memory for me is his Oyster Stew.  

As a general practice, Pa was not the cook in the family.  According to my mother he didn't even really man the grill all that often.  

He strengths were simply in other arenas.

One dish he cooked, and cooked well, was his oyster stew that he would make for us each Thanksgiving Day as we prepared the feast that was to come later that night.
He would combine the ingredients, stirring with gleaful pride in his accomplishment.  The smile on his face was infectious.

We would sit around my grandparents small kitchen table, hold hands and say a prayer then dig into Pa's delicious creation.

It is moments just like this one that I remember about this great legend.  To others he was decorated sports writer, a brilliant mind that could pull any high school athletic stat from decades past, and  gentleman who mentored so many now leaders of our great city.

To me, he was a man who silently, and ever so gracefully supported his family, with his beloved wife by his side raised three incredible children, threw snowballs with his grandchildren in the yard and taught us all the meaning of true love.

He was my Pa and I will forever be grateful for the 26 years I knew and loved this man!

When it comes to food and how he pertains to this blog, here is my Pa's contribution!  

I love you!

Pa's Oyster Stew

2 pints raw oysters
1 stick margarine
1 cup half and half
2 quarts milk
salt and pepper to taste
½ t. garlic salt
3 drops Tabasco
1 Tablespoon Worcestershire sauce

Melt margarine in heavy saucepan over medium heat. Add raw oysters (cut in two if oysters are too large) and sauté oysters until they begin to curl. 
Add remaining ingredients, stirring occasionally and heat over low to medium heat until hot. 
Serve with oyster crackers, and a dollop of
cocktail sauce, if desired.
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Wednesday, December 5, 2012

Pots de Creme with Homemade Whipped Cream

One of my favorite parts about the South is that recipes are passed down, around and throughout the region like a currency carrying with it the history and traditions of that particular area.  

Something I have enjoyed doing since I was in college traveling all over the great state of Georgia, visiting friend's homes and seeing the different small towns, is to pick up cookbooks in whatever little shop I find myself and see how they make chicken salad.

I know it sounds silly but it is one of those basic southern recipes that seems to be made a million different ways and still tastes perfect every single time.

One such "series" of cookbooks that I always loved to stumble upon were the Junior League cookbooks.  Always the creme de la creme of local recipes, these seemed to be the tried-and-true, the staples of that particular area.  In each of these cookbooks there was a specific way to make chicken salad and serve it with just the right presentation, whether in a phyllo cup or stuffed in a hollowed out tomato, all of which I was certain would be divine!

In each of these cookbooks I find recipes I have no problem trying as I know they will be delicious.  One such recipe is the Pots de Creme recipe from Decatur, AL Cotton Country Cooking Junior League Cookbook.  

Passed around through generations, this recipe found its way to my kitchen through my friend, Kaylee, who originally got the recipe from her friend Sydney's grandmother, Jane McDonald, aka "Nana". 

It is these paths a recipe can take that make me think of a feather flitting through a weeping willow that makes me truly love the simplicity and dedication with which the South treasures and shares its most delicious recipes.

Pots de Creme
Serves 4
l egg
l 6-ounce package semisweet chocolate morsels
l teaspoon vanilla
l teaspoon instant coffee
dash of salt
l pat of butter
2/3 cup milk (heated just to boiling)
Topping: whipped cream** and chocolate shavings

Put all but last three ingredients in a blender. 
 Add hot milk and blend for one minute until thoroughly blended.  Pour into pots de creme and chill for several hours. Add topping just before serving.
(I double the recipe and it will serve 10 in my small pots de creme containers.)
**To make the whipped cream you will need:
1 cup heavy whipping cream
1 tablespoon confectioner's sugar
1 teaspoon vanilla extract

In a chilled bowl with a chilled whisk, vigorously whisk the cream into peaks.  I use my KitchenAid mixer with the whisk attachment.  You can also use a hand-held mixer to do this just make sure the metal bowl you are using is chilled and the beaters are as well, if possible.  
The trick to making this perfect is a chilled bowl and chilled whisk.
Pour the cream into the metal bowl and turn on whisk to high.  Let whisk until peaks begin to form.  
Add the vanilla and sugar.   
Do not over beat as it will make the whipped cream grainy.  
 Top each pots de creme with a large dollup of whipped cream.  After a long day the tree was trimmed, the pots de creme ready and we were on our way to getting into the Christmas spirit! 

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Monday, December 3, 2012

Grit Fritters

I was recently in Atlanta for a quick trip and was able to have dinner with some dear friends including my old roomie, Will Beasley.   

I have mentioned Will before in a number of my posts including the bacon wrapped shrimp and his "Sausage Party"dip.  The two of us have been cooking together for almost a decade and it only gets more entertaining with time.

We were quite the team in the kitchen when we lived together.  Both loving to try new recipes, most great successes, but some hysterical follies.  We would laugh, grab a beer, sit on the counters and figure out what we were doing in life, and sometimes what life was doing to us.

Being back in the kitchen with Will was like coming home again.  

Some friends just never skip a beat and it is like you move in unison, you skip the small talk and go right into what means the most and in the end find yourself several bottles of wine deep with not a world problem least until the morning when the biggest concern is how long will it take the coffee to brew!

For this most recent meal Will said he was going to try to make some grit fritters....deep frying grits?  Yes please!

They turned out even better than I could have imagined if that was even possible!

Will's Grit Fritters

1 c. of stone ground grits
4 c. liquid (I did 1 c. half & half and 3 c. water)
Pinch of salt (to taste)
10 oz. boursin and/or cream cheese
Eggs/Milk for eggwash
Panko Bread Crumbs
Vegetable Oil for frying

Cook grits according to instructions. I wouldn't recommend doing more cream than the 1 to 3 proportions above because they're hard to form into balls for frying if they're too creamy. For this reason, I also wouldn't add too much butter to grits, if any. (Normally, if I were just making grits, butter would be imperative). Once grits are cooked, remove from heat but while still hot, stir in the boursin and/or cream cheese (I used shallot and chive boursin and because I didn't want the fritters to be too herby, I used one 5.2 oz. wheel of that and then half a block of cream cheese).

Once grits and cheese are fully incorporated, cool the grits completely. Use the refrigerator or freezer if you're running short on time, but the grits need to be completely cooled and somewhat solidified for rolling into balls. Begin to heat oil in heavy pot or dutch oven (cast iron preferable) to approximately 375 degrees. 
Once cooled enough, roll small handful of grits into small balls about the size of a ping pong ball. Set aside until ready to start battering.
Dip grits fritters into the following: flour, then egg wash, then panko breadcrumbs. Fry in batches until golden brown on all sides, about 3-4 minutes on each side. 
Remove from pot with slotted spoon and drain over wire rack and paper towels. 
Once drained of excess oil and cool enough to handle, serve with dipping sauce of your choice. We served some with a sriracha mayonaise and others drizzled with honey. Both were excellent.
So creamy and delicious!!

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