Preparation info

  • Serves

    12 to 14

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

In my family we serve a big bowl of ambrosia at our Christmas meal, which begins early in the morning with fresh pastries. We take turns preparing the food in the kitchen and opening and eating raw oysters outdoors. Ambrosia is often found on the dessert table in the South, heavily laced with liquor; but it is also a perfect foil for our rich holiday brunch of fried quail, grits, and biscuits. No one in my family is a lover of cold weather; we rejoice, however, in the delicious oysters and