Innholdsfortegnelse for November 2018 i Taste of Home

As deputy editor and senior art director for the magazine, we get up close and personal with all of your fabulous recipes on a daily basis—and we’re constantly amazed by the creative energy, inspired ideas and clever meal solutions our readers bring to the table again and again. Take Thanksgiving, for instance. Between your recipes and a few fun additions from our staff, we created five unique takes on Turkey Day to choose from. You’ll find three of them in this issue (Country Fresh, Casually Chic and Adventurous)—flip to page 27 to see which one fits your style—plus two more online at tasteofhome.com/thanksgivingstyle (Traditional and Simply Beautiful). Us? Well, James is an Adventurous spirit while Kristin likes things Simply Beautiful. Since no holiday meal is complete without dessert, go to…

If you’re a coffee lover, the idea of using precious coffee beans in a body scrub might shock you, but give this DIY product a shot—you’ll be glad you did! Coffee scrubs aren’t just for exfoliation and boosting circulation. The caffeine in the beans can also plump and tighten your skin, helping reduce the appearance of cellulite. Plus, the coconut oil will leave your skin silky smooth. Coffee Body Scrub Mix together ½ cup fresh ground coffee and ½ cup brown sugar. Pour ½ cup melted coconut oil into the coffee mixture, then add 1 tsp. vanilla extract. Mix until well combined. Makes 4 applications. To use, gently rub the mixture over your body. Leave it on for a few minutes, then rinse thoroughly. (Be careful if using the scrub…

Chocolate Mincemeat Bars Even people who say they don’t care for mincemeat will love these moist chocolate bars—I promise. —Darlene Berndt, South Bend, IN Prep: 15 min. • Bake: 20 min. Makes: 3 dozen ½ cup shortening1 cup sugar3 large eggs, room temperature2 cups all-purpose flour2 tsp. baking soda1¾ cups mincemeat2 cups (12 oz.) semisweet chocolate chips Confectioners’ sugar 1. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour and baking soda; gradually add to the creamed mixture. Beat in mincemeat. Stir in chips. 2. Spread into a greased 15x10x1-in. baking pan. Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners’ sugar. 1 bar: 142 cal., 6g fat (2g sat.…

Our powerhouse cooking gear helps us tackle the big stuff, but we can’t forget the major tasks done with the help of our favorite smaller gadgets. These are the little tools our Test Kitchen team grabs for again and again.…

Brine a Juicier Bird. Kikkoman® Soy Sauce is brining magic. Your bird will cook up succulent, savory, and spectacularly golden brown. Get our easy Juicy Brined Turkey recipe and more holiday ideas at KikkomanUSA.com/brine With relief that’s fast and strength that lasts, Advil has the power to make your pain a distant memory. Go to advil.com Thicker Means More Flavor. Pack every dish with more flavor and make it stand out with a Thicker and Bolder slice of cheese. Try all 3 Flavors of NEW Thick Sliced Cheese from Galbani®. GalbaniCheese.com/product-locator Feel protected and pretty, with Always Discreet Boutique Underwear. Now in a new size and new color! Go to alwaysdiscreet.com…

Diane Morrisey Trumbull, CT This Taste of Home reader and mother of six may have thousands of followers on her gorgeous Instagram gallery devoted to cooking (@dianemorrisey), but she wasn’t always a recipe maven. The self-taught cook shares how her passion for art and love of food transformed her kitchen into a culinary canvas. “I LOVE TO COOK WHAT MY FAMILY LOVES.” How did you get started in the kitchen? When I was beginning my family, I spent a lot of time watching cooking shows and reading cooking magazines. It gave me a sense of food, and I took that new sense and turned it into a catering career. Cooking is a skill that I got better at the more I learned and the more I did it. I’m still…

RECIPES ON P.80 FROM CLASSICS LIKE BARTLETTS AND ANJOUS TO SNACK-SIZED SECKELS AND BUTTERY COMICES, EACH FLAVORFUL PEAR PACKS: Fiber that helps lower cholesterol and improve digestion and heart health Potassium that can help your nerves and muscles function properly Vitamin C that can strengthen your immune system Pears get both sweet and savory treatments in a collection of 55 recipes you’ll make again and again. tasteofhome.com/pearrecipes…

DISHING WITH Sarah Farmer TOH Culinary Director Be prepared to win any future chili cook-offs with this spicy, meaty recipe. Here are my secrets to success. The Spice Dried Chilies Ancho chilies are dried poblano peppers and have a mild, sweet flavor. I use both dried and fresh for extra depth. The Flavor Booster Montreal Steak Seasoning This is a handy seasoning to stock in your pantry, but if you don’t have any, you can make your own. In a bowl, mix together 2 Tbsp. each of kosher salt and coarsely ground pepper, and 2 tsp. each of onion powder, dried minced garlic, paprika, crushed coriander seeds, and crushed red pepper flakes. Store in an airtight container. The Thickener Masa Harina Masa harina, literally “dough flour,” is flour made from dried…

And… WHAT INSPIRED YOU TO MAKE THESE DELICIOUS ROLLS? We usually have some kind of bread with dinner, so I often modify a sweet bread, roll or muffin recipe for variety. I thought my stollen recipe would make a good dinner roll if the sugar was decreased and some butter was added. They were a great success. HAVE YOU ENTERED A COOKING CONTEST BEFORE? This is my first ever entry! My daughter is going to culinary school next year and has been insisting that I enter some of my recipes in the Taste of Home contests. My stollen rolls are a little unusual and seemed like a good recipe to share. WHAT ARE YOUR FAVORITE DISHES TO COOK OR BAKE FOR THE HOLIDAYS? We have “legacy” recipes that appear each…

Citrus Wreath • 24-in. round wire frame• 10 to 14 assorted oranges, lemons, clementines and kumquats• 7 to 10 bunches of assorted greens (we used lemon leaf, bay leaf, rosemary, olive leaf and seeded eucalyptus)• 0.62-oz. container whole cloves• Eight to ten 18-in. 20-gauge wires• Covered binding wire• Toothpick• Wire cutters 1. TRIM AND SNIP the greens into 8-to 12-in. lengths. Using covered binding wire, bind together 12 to 15 small bundles of assorted greenery at three points each, leaving wire tails long enough to secure each bundle to the wire frame. 2. POSITION EACH BUNDLE of greens on the front of the wire frame, overlapping slightly; secure the wires on the back of the frame as you go. Trim and tuck in the ends. 3. ATTACH THE CITRUS as…

FROM P.15 Southern Shrimp & Grits A southern specialty sometimes called breakfast shrimp, this dish is great for brunch, dinner and when company’s coming. It’s truly down-home comfort food at its finest. —Mandy Rivers, Lexington, SC Prep: 15 min. • Cook: 20 min. Makes: 4 servings 2 cups reduced-sodium chicken broth2 cups 2% milk⅓ cup butter, cubed¾ tsp. salt½ tsp. pepper¾ cup uncooked old-fashioned grits1 cup shredded cheddar cheese SHRIMP 8 thick-sliced bacon strips, chopped1 lb. uncooked medium shrimp, peeled and deveined3 garlic cloves, minced1 tsp. Cajun or blackened seasoning4 green onions, chopped 1. In a saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook until thickened, 12-14 minutes, stirring occasionally. Stir in cheese until melted. Set aside…

[Secret Ingredient] Kick Starter A creamy dip that gets its zip from a dash of curry starts your holiday bash with a bang. Add a colorful combo of dippers and you’ll make everyone thankful before the feast begins. Recipe, page 14. Zippy Curry Dip —Priscilla Steffke, Wausau, WI ½ cup sour cream½ cup mayonnaise1 Tbsp. sugar1 tsp. prepared horseradish1 tsp. grated onion1 tsp. cider vinegar½ to 1 tsp. curry powder½ tsp. garlic salt Assorted fresh vegetables or potato chips In a small bowl, combine the first eight ingredients. Refrigerate until serving. Serve with vegetables or chips. 2 Tbsp.: 137 cal., 14g fat (3g sat. fat), 15mg chol., 198mg sod., 2g carb. (2g sugars, 0 fiber), 1g pro. Makes about 1 cup. How to Seed a Pomegranate Here’s the simplest way…

We’ve all been there—excited to try a new kitchen tool only to take it home and realize it just doesn’t work. With so many different options to choose from, it’s hard to know which is right for you. And who has the patience to test it all? The Taste of Home Test Kitchen does! We spent months chopping, mixing, blending, brewing and pressure-cooking to determine what kitchen gear gives you the best bang for your buck. We didn’t enlist the help of engineers or rely on techy equipment to test them—we simply used the tools just as you would at home (with maybe a bit more note-taking in the process). In the end, we’re happy to say each winner is one we’d truly love to cook with in our own…

Avoid the Sniffles Let guests know in advance of the event that you have a pet, so they can take (or bring along) allergy medication if necessary. Walk It Off To rid your pup of excess energy, take her for a long walk or let her get in a good run shortly before your guests arrive. Say Hello Safely Discourage your pet from barking or jumping on guests as they arrive. By way of introduction, have guests first hold out a hand to be sniffed, palm up. Later, they can offer a treat by holding it out on a flat palm. Instruct them to avoid touching the top of the dog’s head or staring directly into his eyes, which can be interpreted as aggression. Know Your Pet If your dog…

Pear Honey Pear honey is an old recipe that’s been passed down through families for generations. We especially like it with hot biscuits and butter. You’ll get the best results if the pears you use are very firm. —Charlotte McDaniel, Jacksonville, AL Prep: 1 hour • Process: 10 min. Makes: 6 half-pints 8 medium pears, peeled and quartered4 cups sugar1 can (20 oz.) crushed pineapple, drained 1. Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer. 2. Remove from heat. Ladle hot liquid into hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks. 2…

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