A Southern Life

October 12th was my 13th wedding anniversary. I remember so well picking out my wedding china. My wonderful groom went with me and we picked it out together. We wanted something that was classic and would stand the test of time. We decided on Lenox Citation Gold. The crystal we chose accented it beautifully (in my opinion) and we also chose an Onieda pattern as well. I set the table on the porch with the wedding china. I didn’t have red as one of my colors, but I thought this accented the china beautifully.

Join Susan at Between Naps on the Porch for some lovely tablescapes.

Today’s Lagniappe: Emeril’s Homemade Worcestershire Sauce
We made this for our wonderful chef at the Crescent Hotel to serve with the beef tenderloin, which was one of the choices at our rehearsal dinner. It was delicious! The other choice was Trout Meuniere.

• 2 tablespoons olive oil
• 6 cups coarsely chopped onions
• 4 jalapenos, with stems and seeds, chopped
• 2 tablespoons minced garlic
• 2 teaspoons freshly ground pepper
• 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
• 1/2 teaspoon whole cloves
• 2 tablespoons salt
• 2 whole, medium lemons, skin and pith removed
• 4 cups dark corn syrup
• 2 cups 100 percent Pure Cane Syrup (recommended: Steen’s)
• 2 quarts distilled white vinegar
• 4 cups water
• 3/4 pound fresh horseradish, peeled and grated
• 3 pint-sized canning jars

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

Sterilize 3 pint-sized jars and their metal lids according to the manufacturer’s instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

Yield: 3 pints

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