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Damaris introduces one of her favorite Southern sweetening ingredients, sorghum, to set off this sweets-filled episode featuring Greg, a young father-to-be. Her star dish, Chili Over Chai Grits, is deeply flavored and layered with seasoned vegetables. They also make Sorghum Candy Apples and Burnt Orange Marshmallow Cupcakes.
Today, Damaris helps Demond whip up the ultimate breakfast in bed to make for his fiancee. Inspired by fall harvest ingredients, this breakfast of Pumpkin Scones With Maple Cinnamon Icing, Homemade Granola Parfait and Baked Quiche With Country Ham, will uplift any sweetheart with spectacular results.
With anyone's fall parties in mind, Damaris takes on the ultimate potluck food when she designs a menu for Chris to smooth over the day his team takes on the rival team that his girlfriend supports. Pot Roast Sandwiches, Chow Chow and Beer Cheese and Mac are all huge gestures from the heart.
Fall in Kentucky means an abundance of root vegetables which inspire Damaris to design a menu brimming with bright, comforting flavors. Veggie Pot Pie With Cornmeal Crust, Black-Eyed Pea Fritters and Onion Jam make a perfect alluring veggie menu that will help Will impress his wife.
The sweet and savory flavors of poultry with figs is at the core of this inspired seasonal menu, that Damaris designs to remind a soldier's wife of when they first fell in love. Turkey Meatloaf With Fig Catsup features great tips to guarantee a mouthwatering main course, Miso Greens is Damaris' amazing twist on tradition and her luxurious and creamy Goat Cheese Smashed Potatoes all add up to an intimate meal that comes from the heart.
Kentucky's magical elixir is a key ingredient in this holiday-inspired dinner, that Damaris creates to help Buddy give his wife an extra special holiday meal. Roasted Chicken With Pear Butter and Bourbon Glaze is an easy and perfect centerpiece. Her gratin-inspired Cauliflower Curry and Brown Rice Casserole elevates the holiday feast which is topped off with a decadently satisfying Bourbon Pecan Cake.
