We see them or hear them, sometimes daily, on the air via television as they come into our living rooms. Or as they entertain us with their chatter when we listen to the radio. Or they help support Chattanooga’s legal system while also raising money for charitable activities and promoting the well-being of the Scenic City.
But when it comes to the holiday season, some of Chattanooga’s best-known names and faces leave the spotlight, at least for a moment, to celebrate the season with friends and family. And a lot of that centers around the foods they eat.
As co-host of the Jed and Junior Morning Show on Talk Radio 102.3, Jed Mescon is no stranger to the radio waves. As a member of Chattanooga’s Jewish community, he, wife Phyllis and daughter Caroline celebrate Hanukkah with a grand holiday buffet filled with tradition and shared recipes. One of Mescon’s favorites that’s always on the menu is matzo ball soup, a recipe from friend Valerie Epstein, who, Mescon says, is always a part of each Jewish holiday.
“It’s a great time to celebrate family achievements,” he says. “Each meal starts with an inspirational reading that seems to help us all remember why we are together and how simple acts of kindness to others can go a long way in life.”
Matzo Ball Soup
1 whole chicken (kosher is best)
6 carrots, large dice
1 large Vidalia onion, large dice
5 celery stalks, cut into large slices
1 tablespoon kosher salt, or add to taste; preferably Diamond salt
10 whole peppercorns
2 boxes of matzah ball mix, such as Manischewitz
1 bunch of parsley
1 small bottle of seltzer water
Cut the vegetables just large enough to have a good bite — approximately 1 inch. Put chicken and vegetables in large pot, covering chicken by 2 inches, and bring to boil. As soon as it boils, turn down to very low simmer, cooking for 4 hours or until chicken and vegetables are tender. Skim the top to remove any white matter and reserve chicken broth.
Once chicken is cooked, remove and let cool some, then remove all chicken meat. Refrigerate and discard bones, skin and gristle.
Prepare matzah balls according to package directions, adding small amount of seltzer (1/4 cup) in lieu of some of the water.
Chop and add some parsley to matzah ball mix, then refrigerate for 1 hour. Remove from refrigerator and form into balls with hands. Running hands under cold water helps prevent sticking.
As balls are being made, put them in chicken broth to cook at low temperature. Turn them at least once to cook both sides.
Check seasoning before serving, as you may need to add salt if not using kosher (brined) chicken.
To serve: Garnish with more parsley and add reserved chicken to each serving, along with some vegetables.
Prominent Chattanoogans share their traditional holiday recipes
When the noon hour rolls around — and again at 5:30 p.m. — LaTrice Currie is front and center in homes across the Scenic City as a longtime co-anchor on WRCB Local 3 News. But she takes a break on Christmas Day to be with family.
“Before my mom passed, I would love when we would get in the kitchen and cook holiday meals together,” Currie fondly recalls. “She would do most of the main dishes, and I would do the side dishes. It was really just the magic and the moments of the holiday season, being with my mom and family.”
Some things never change, though, and one of those things is Christmas with a group of about 15 friends and family and a menu with candied yams, mac and cheese, dressing and Watergate salad. “And my son has to have ham,” she says.
Watergate Salad
1 (3/4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
1/2 cup chopped walnuts
8 ounces frozen whipped topping, thawed
Combine dry pudding mix with pineapple and juice, marshmallows and walnuts. Blend in whipped topping and chill until ready to serve.
Lynda Minks Hood wears many hats as executive director of the Chattanooga Bar Association. She fundraises, oversees daily operations of the organization, implements its strategic goals and manages her staff and budgets, all the while acting as a liaison between the board of directors and the legal community. So during the holiday season, she focuses on family.
“Cooking for the holidays is my favorite, and I love cooking for family and want everyone to enjoy,” she says, adding that she does all the cooking for her immediate family, since many from past Christmas dinners have passed away.
Her recipe file is filled with favorites, but at the top is what has become known as “Lynda’s Holiday Butter Bean Casserole.”
Lynda’s Holiday Butter Bean Casserole
8 slices bacon
Small piece fresh bacon (fat back) for flavor
Olive oil, as needed
2 medium onions, diced
2 cloves garlic, minced
1 teaspoon kosher salt
1 pound fresh (or frozen) butter beans
1 tablespoon honey
3 tablespoons cider vinegar
1 teaspoon black pepper
1/2 cup crumbled goat cheese
Fry bacon and transfer to a plate, reserving drippings in skillet.
Add oil, as needed, to drippings, then add 1 onion, garlic and salt, reducing heat to medium-low. Cook for 25 minutes.
Cook butter beans. If using fresh beans, put some fresh bacon (fat back) and remaining diced onion in water and bring to a boil. Pour in butter beans and cook until tender. (For frozen, follow package directions.) Drain, transfer to a serving bowl and cover to keep warm.
Add honey and vinegar to onion mixture. Cook for 1 minute, then pour over butter beans. Add pepper and sprinkle with crumbled bacon and goat cheese. Makes 8 servings.