Date:  December 2, 2024  |   Story: Tiffany Adams  |   Photography: Rett Peek  |  

Using her latest cookbook as a guide, Amy Hannon shares easy-to-prepare brunch ideas that look and taste gourmet

Words like gracious and hospitable get thrown around in the kitchens of great Southern cooks all the time but at Amy Hannon’s home in Rogers they carry weight. Enter the front door during the holiday season and you’ll be greeted with the sound of Christmas carols crooned by legends, the sight of festive yet elegantly understated greenery and ribbon, and—of course—a mouthwatering mix of divine scents that waft in from the kitchen. As the founder of the beloved “hospitality lifestyle brand” Euna Mae’s, Amy practices what she preaches, if you will.

A big part of this comes in creating, making, and sharing recipes. Her third book and second cookbook, Satisfied: Savories & Sweets that Feed the Belly and Soul, explores the joy of creating meals to share with loved ones that leave them (and you) “fed and filled” both literally and figuratively. As an empty nester, she notes the pace of her life has slowed and that’s reflected in this collection of recipes, all of which are still written with an ease of understanding and method that has the home cook in mind. “I’m cooking for pleasure now; it’s not a break-a-sweat, put-my-hair-in-a-ponytail, get-food-on-the-table rush, but a slowed-down, hearty, kind of heirloom style of cooking,” she says, pointing out her Scratch Meatballs and a beautiful Mushroom Lasagna. “It’s probably a little more elevated, but it’s slower and more therapeutic where I’m just enjoying cooking because I’ve got the time to do it.”

However, as a mother of three, she does understand the fatigue that can accompany cooking, whether it’s being tired of the same go-to dishes or even lacking the know-how. “I wanted to put totally doable, normal-people recipes in your hands, so that you are more likely to find joy feeding your family on Tuesday or having your friends over on a Friday. That’s my hope; that everyday people, moms, wives, anybody can cook and make this food and be proud of it,” Amy says. She also notes many of the dishes can be prepped ahead of time and frozen for quick weeknight meals or comfort foods to take to friends.

With Satisfied releasing as we head into the holiday season, Amy gave us a behind-the-scenes glimpse at a few of her favorite recipes featured in the new title. “I really love this brunch menu because it can offer a breakfast, lunch, or even an early dinner feel,” she says. “With all of the company that comes and goes, it’s nice to have a meal that can be enjoyed at various times of day to suit your Christmas Day or weekend schedule.”

AMY HANNON’S CHRISTMAS BRUNCH MENU

Ham & Leek Strada

Pimento Cheese Grits

Lemon Parsley Potatoes

Sweet Cream Scones with Easy Clotted Cleam & Fresh Cranberry Sauce

Parfaits with Homemade Granola with Cranberries & Almonds

Orange Cranberry Bread

Cinnamon Sugar Cruffins

Savory the Moment
The menu’s savory dishes offer flexibility for a cook who may be balancing gift opening and greeting guests with meal preparations. For example, Amy’s Ham and Leek Strata can be served warm or at room temperature, much like a quiche, while the Pimento Cheese Grits can be made up to two days ahead of time and reheated on the stove with the addition of a spoonful of chicken stock or milk. Lemon Parsley Potatoes make for a quick side dish that comes together in less than 15 minutes with little hands-on prep, leaving you free to savor the season with your loved ones. “It’s a really lovely holiday menu that feels special to me, but, quite frankly, these recipes are ideal for New Year’s, Easter, and Mothers Day, too,” Amy says.

Berry Delicious Scones
“My husband, Sam, and I regularly visit friends in the United Kingdom, which is where my love for scones began,” Amy shares. While they are a recent addition to her kitchen, she has been making biscuits for years. “Those two are practically kin,” she says with a laugh. For this version, which are more melt-in-your-mouth rather than dry and ideal for dipping in tea or coffee, she adds a helping of her Easy Clotted Cream and Fresh Cranberry Sauce. “The sugary tartness of the cranberries with the richness of the clotted cream are a match made in heaven,” Amy says. Not only do they look and smell like the holidays, they taste like Christmas, too.

To Keep or to Give
Food is a popular—and flavorful—gift during the season. Make a batch of Satisfied’s Homemade Granola with Cranberries and Almonds days in advance and package it in airtight jars to give to friends and neighbors or serve at your own table. “It’s so good with yogurt and fruit, and sometimes I eat it by the handful on its own to satisfy a little sweet tooth!” Amy says, adding that it stays fresh for several weeks. The newly released cookbook also includes a recipe for Orange Cranberry Bread that can be baked and wrapped to give away and be eaten within a couple of days.

Released in November, Satisfied includes recipes for all of the dishes featured here. It is available for order on Amy’s website (eunamaes.com) and through select local bookstores. Meet Amy in person and snag a signed copy at Fayetteville’s City Supply on Sunday, December 8.

Cinnamon Sugar Cruffins Recipe

Yields 8

SHOP
Pastry
2 cans of Pillsbury Grands Butter Flake Crescent Rolls, (12-ounce, 8-count)
4 tablespoons salted butter, room temperature
1 cup granulated sugar
2 tablespoons ground cinnamon

Glaze
¾ cup powdered sugar
1 tablespoon half and half or heavy cream
splash of vanilla extract

PREPARE
Preheat the oven to 350°F. Line a muffin pan with 8 tall bakery parchment liners or create your own using 5-inch squares of parchment paper. On a lightly floured surface, unroll one can of crescent roll dough, pressing together the seams. Use a rolling pin to lightly roll the dough out. Spread 2 tablespoons of soft butter over the surface. Mix together the granulated sugar and ground cinnamon, then sprinkle about ¼ cup over the buttered dough. Roll the dough into one long log. Use a knife to cut the log in half, then cut each half in half. Repeat with the second can of dough.

Run the tip of a sharp knife lengthwise down the top of each section, about ½-inch deep. Then roll each dough section into a spiral, tucking the end underneath. Roll the spirals in the cinnamon sugar mixture and place in the muffin pan. Repeat with all pieces. Reserve the remaining cinnamon sugar. Bake for 16-20 minutes or until golden brown. Meanwhile, create the glaze by whisking together powdered sugar, cream, and vanilla, adding more powdered sugar or cream to your desired consistency. Remove cruffins from the oven and immediately sprinkle a ½ teaspoon of cinnamon sugar over each hot cruffin. Cool for 10 minutes before drizzling with glaze.

Follow Amy on Instagram (@eunamaes) for more recipes, culinary events, and kitchen inspiration.