Hors D’oeuvres by the Southern Sisters

When my family is around there is never a lack of food. Not only do we have a pretty large dinner most of the time, but we also serve a whole bunch of hors d’oeuvres. For as long as I can remember this has been the way we like to entertain guests and sometimes we even make this into a meal itself.

My grandfather, Herbert Tucker, an amazing cook, passed his passion for good food to his two daughters. Caroline (my mom) and Bland (my aunt) both have raised us with the knowledge of good food and taught us how to cook it, too.

Before my grandfather passed away, he spent time with his daughters deciding what food should be served at his service. I still remember passing out his favorite bite-size treats to all his friends and family.

While visiting my Aunt Bland in Saluda, North Carolina, she made some of the family favorites. It is so cool that I am able to share these important family flavors and traditions with Brian.  He is getting a true taste of my big southern family.

These are just a few of what you may find when joining my family for a meal: Deviled Eggs, Stuffed Jalapenos, Pickled Shrimp, Tart Flambé, Fresh Hummus and Carrots, Gougeres, Mushroom Turnovers, Sausage Balls, Stuffed Mushrooms, Crab Dip, Pimento Cheese, Cantaloupe with Lemon, and Spinach-Artichoke dip.

It is not just about the food but also the stories that go with the food. For example, when my Mom was a child, she got a dime for every shrimp’s tail she saved while peeling them before they went into the pickling mixture.

The Mushroom Turnovers have a cream cheese dough crust which Bland has perfected.  She is also always comparing recipes for the Southern classic; pimento cheese, which she makes with sharp cheddar cheese, pimentos, and Duke’s mayonnaise. This is a great recipe to make at home.

Pimento Cheese (Makes 1 quart)
16 oz	Sharp cheddar, grated
3/4 cup	Pimentos, drained
1/2 cup	Mayonnaise
-Combine ingredients. -Serve with crackers.
Source: ChefsOnTheRoad.com

With their crusty exterior and soft and buttery inside, a sharp cheddar flavor, and a kick from cayenne pepper, there is nothing better then our homemade cheese straws.

The Sausage Balls were one of my grandfather’s favorite recipes and we use a southern-made sausage called Neese’s Southern Style Country Sausage.  We use the sage variety for the sausage balls, and spicy variety for Bland’s stuffed jalapenos.

My mom recently put together a recipe book called Southern Sisters Cookbook to help pass down these recipes to friends and family.  She has these available for anyone who is interested and does not already have a copy.

We are a family that loves to share food, and hors d’oeuvres are a way to offer a variety of our unique recipes and old and new flavors.  Showcasing all of these appetizers remind us of past family gatherings while creating new memories as we share good food and good times.