Innholdsfortegnelse for April/May 2020 i Taste of Home

[Flavor Watch] Hibiscus This pretty pink flower is more than just eye candy. Hibiscus’s popularity has been blooming in the food and beverage industry for years—a trend that isn’t slowing down. Hibiscus’s floral, slightly tart flavor has been popping up in chocolates, ice cream and sauces, though it’s most widely used as an infusion in beverages, as in the new Hi-Biscus! flavor from popular sparkling water company LaCroix. Or try it in the refreshing, eye-catching Hibiscus Tea recipe below. Hibiscus Tea In a saucepan, bring 1 cup water to a boil. Remove from the heat. Add 5 dried hibiscus flowers or 1 tsp. crushed dried hibiscus flowers and let stand 5 minutes. Strain tea. Serve in a chilled glass over ice. Makes 1 serving. [Kitchen Trend] COLOR POP! Just like…

Open-Faced Prosciutto & Egg Sandwich We love breakfast at any time of the day in my house. I came up with these egg sandwiches as something new for brinner (aka breakfast for dinner), but they’d be a big hit no matter when you serve them. —Casey Galloway, Columbia, MO Takes: 20 min. • Makes: 4 servings 4 large eggs4 Tbsp. mayonnaise2 garlic cloves, minced4 thick slices sourdough bread, toasted1 cup fresh arugula1 medium tomato, sliced⅓ lb. thinly sliced prosciutto⅛ tsp. salt⅛ tsp. pepper 1. Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. 2. Meanwhile, in a bowl, combine the mayonnaise and garlic; spread over…

Love baking? Or want to break into it? Join Bakeable, Taste of Home’s community for everything you want to know about baking, including the very best recipes, gorgeous inspiration and easy step-by-step instruction. Join our active community of bakers by taking part in a monthly baking challenge! Our April bake is the Lemon Lover’s Pound Cake that’s brightening up this issue’s cover. Find the recipe on page 49, then head online to find helpful how-tos for perfecting the cake at home. It’s just waiting to be shared at any spring gathering! Find all the details on how to participate at tasteofhome.com/bakeable.…

Every day, Deb Perelman invites more than a million people into the sun-soaked kitchen of her New York City apartment. Of course, those people aren’t huddled next to her—they’re the dedicated followers of her cooking blog, Smitten Kitchen. Photos of homemade Fig Newtons, sesame seed-sprinkled breakfast buns, cream of mushroom soup and cheesy baked pasta are a sampling of her Instagram posts. These tempting dishes aren’t just made to feed the camera and her followers, they’re the real meals Deb serves herself and her family. Cooking in a tiny NYC kitchen means Deb doesn’t feature elaborate recipes that require an armful of equipment on her blog. The small space is a constant reminder that if she can make dinner without too much clutter, so can the engaged readers who cook…

WHAT SHOULD I LOOK FOR WHEN BUYING A HAM THIS EASTER? Ham comes in three styles: fresh, country and city. Fresh (uncured, uncooked) and country hams (dry cured, uncooked) are harder to find. City hams (cured in saltwater and usually cooked) are the easiest to find and prep. Let’s take a look at the most popular styles of city hams. Cherry-Almond Ham Glaze In a saucepan, combine one 12-oz. jar cherry preserves, ¼ cup vinegar, 2 Tbsp. corn syrup and ¼ tsp. each cinnamon, cloves and nutmeg. Bring to a boil. Reduce heat; simmer for 2 minutes, stirring frequently. Stir in ⅓ cup slivered almonds. 2 TBSP. 98 cal., 2g fat (0 sat. fat), 0 chol., 4mg sod., 22g carb. (19g sugars, 0 fiber), 1g pro. Makes 12 servings. —Julie…

SHE ROSE TO STARDOM AS KELLY TAYLOR ON TV’S BEVERLY HILLS, 90210, AND NOW JENNIE GARTH IS USING HER FAME TO HELP FIGHT HUNGER IN SOUTHERN CALIFORNIA. As an ambassador for Feeding America, Jennie has helped sort food at the Los Angeles Regional Food Bank, worked on the organization’s mobile pantry and been featured in a public service announcement for the food bank. Jennie says one of her most memorable experiences as an ambassador was volunteering with her daughter Luca at a women’s shelter in downtown Los Angeles, which has been served by the food bank. “We have been able to speak to and get to know some of these women, and that has been very rewarding,” Jennie says. While the world sometimes shuts out people who are on the…

Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories $17 amazon.com TRY ONE OF JOCELYN’S FAVORITE RECIPES Blackberry Buttercream Place 1 cup fresh blackberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. In a large bowl, beat 2 cups unsalted butter until creamy. Beat in 1 tsp. vanilla extract and a dash of salt. Gradually beat in 7 cups confectioners’ sugar until smooth. Add blackberry puree; beat until blended. What first inspired you to bake? My family lineage is deeply rooted in Mississippi. I feel that I was truly southern-bred, and baking is a huge thing in my family. It all began with Big Mama (aka Maggie), who allowed me to help her bake in the kitchen. As her assistant, I…

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START BY MAKING THIS SIMPLE HAM Flip the page to see how leftovers transform into satisfying suppers the next few nights. Slow-Cooked Ham Entertaining doesn’t get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! —Heather Spring, Sheppard Air Force Base, TX Prep: 5 min. • Cook: 6 hours Makes: 20 servings ½ cup packed brown sugar1 tsp. ground mustard1 tsp. prepared horseradish2 Tbsp. plus ¼ cup cola, divided1 fully cooked boneless ham (5 to 6 lbs.), cut in half In a small bowl, combine the brown sugar, ground mustard, horseradish and 2 Tbsp. cola. Rub over the ham. Transfer to a 5-qt. slow cooker; add remaining ¼ cup cola to slow cooker. Cover and cook on low until a…

ROAST CAULIFLOWER WITH PEPPERONCINI I never enjoyed cauliflower but always wanted to. I tweaked this recipe for many years and finally found the perfect mix of flavors. —Hannah Hicks, Marina del Rey, CA Takes: 30 min. Makes: 6 servings 1 large head cauliflower, broken into florets (about 8 cups)1 Tbsp. plus 1 tsp. olive oil, divided¼ tsp. kosher salt¼ tsp. pepper1 jar (3½ oz.) capers, drained and patted dry1 jar (16 oz.) pepperoncini, drained and coarsely chopped½ cup sliced almonds, toasted1 Tbsp. sherry vinegar 1. Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 Tbsp. oil, salt and pepper. Roast until tender, stirring halfway, 15-20 minutes. 2. Meanwhile, in a small skillet, heat remaining 1 tsp. oil over medium-high heat. Add the capers; cook and…

Our Lemon Lover’s Pound Cake and Jelly Doughnut Cake go classic in this pan. This pan produced the petals on our Banana Pound Cake. The Cherry Chocolate Marble Cake gets the royal treatment. This pan made our Blueberries & Cream Coffee Cake look bloomin’ beautiful. ALL BUNDT PANS AVAILABLE AT NORDICWARE.COM…

GALA McGAUGHEY Grand Prize Winner WHAT INSPIRED YOU TO SUBMIT THIS ROSY SIDE DISH? Russian potato salad has been a fixture at my family gatherings as far back as I can remember. When my grandmother passed away at 96, I started making it for the family for holidays, and it became an homage to her. WHAT IS THE FIRST RECIPE YOU REMEMBER COOKING? The first dish I remember making was ikra, or poor man’s caviar, which includes eggplant, tomatoes and onions. I would cry while cutting the onions, which made my grandmother laugh. WHAT ARE SOME OTHER FAVORITE RECIPES YOU RECEIVED FROM MOM OR GRANDMA? There’s my mother’s fresh cranberry mold that everyone looks forward to for Thanksgiving, of course. Plus, her spinach salad with strawberries and candied pecans is…

Alabama Deborah Pennington Cullman Lisa Allen Joppa Alaska Cindi DeClue Anchorage Arizona Cathy Orban Chandler Cori Cooper Flagstaff Paul Williams Fort Mohave Lee Mason Gilbert Belqui Ortiz-Millili Mesa Karen Keefe Phoenix Arkansas Debbie Glasscock Conway California Helen Nelander Boulder Creek Marina Castle Kelley Canyon Country Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Lynne German Woodland Hills Colorado Ann Bush Colorado City Crystal Jo Bruns Iliff Rebecca Wilson Longmont Connecticut Lynn Faria Meriden Janet Turner Southington Ruth Hartunian-Alumbaugh Willimantic Florida Janie Ganyard Jacksonville Kathleen Criddle Lake Worth Heather Chambers Largo Nancy Murphy Mount Dora Cyndy Gerken Naples Kailey Thompson Palm Bay Jane Whittaker Pensacola Judy Batson Tampa Norlene Trice Weeki Wachee Shawn Barto Winter Garden Georgia Rosey Sumrall Kennesaw Hawaii Rachel Garcia Honolulu Idaho Glenna Tooman Boise Trisha Kruse Eagle Cindy…

facebook.com/tasteofhome instagram.com/tasteofhome twitter.com/tasteofhome pinterest.com/taste_of_home THE ULTIMATE AIR-FRYER GUIDE Do you have air-fryer frenzy? Our Test Kitchen pros have been busy tinkering with the “it” kitchen gadget. Along the way, they’ve uncovered brilliant tips for producing irresistibly crispy, crunchy, lightened-up fried foods like apple pie egg rolls and tasty taquitos. From recipe ideas to easy cleaning tips to the best air fryers to buy for your family, we’ve rounded up all our best advice in one handy online guide. If you’re getting into the air-fryer game, you’ll want to bookmark this one! tasteofhome.com/airfryerguide FIELD EDITOR SPOTLIGHT Marina Castle Kelley, Canyon Country, CA Marina has contributed dozens of recipes to Taste of Home, including her Carrot Cake Cookies and Nena’s Papas Rellenas (stuffed potato balls). But it’s her arroz con pollo recipe…

As a terrific plant-based source of omega-3s, flaxseed is a rich source of alpha-linolenic acid (ALA), which helps protect against heart disease and possibly stroke. It also contains the antioxidant-rich plant compound lignan, which can help cut cancer risk. Containing both soluble and insoluble fiber, flaxseed feeds beneficial gastrointestinal bacteria and slows digestion, thus promoting regularity, preventing constipation and lessening irritable bowel syndrome issues. Thanks to its anti-inflammatory properties, flaxseed may reduce skin irritation, rashes and redness. Plus, the omega-3s keep skin moisturized, which decreases the appearance of wrinkles. Goodbye, dry skin! 1 Tbsp. ground flaxseed = 2g omega-3s, 2g fiber and 2g protein Go ground! Use ground flaxseed instead of the full seed, which is difficult to digest and limits your body’s ability to absorb the nutrients. Easy options…

Shannon Sarna THE MASTER OF MATZO A New Jersey cookbook author finds memories and magic in the kitchen. Passover Rainbow Cookies COLORFUL SPRINKLES SHIMMY ACROSS THE FLOOR OF SHANNON SARNA’S NEW JERSEY KITCHEN, the sweet fallout of a cupcake-baking session with her girls, 7-year-old Ella and 3-year-old Billie. Shannon, a longtime reader of Taste of Home and author of the Modern Jewish Baker cookbook, doesn’t mind a few strays. She considers the time she spends in the kitchen with her children, including her infant son, Jude, to be particularly precious. That time in the kitchen is a tradition she’s carried on from her own childhood. “I remember baking a lot of banana bread, zucchini bread and pudding pie with my mom, and those are very cherished memories,” Shannon says. When…

ROOT VEGETABLES Potatoes, onions, beets, winter squash, carrots, etc. 30-45 minutes CRUCIFEROUS VEGETABLES Broccoli, Brussels sprouts, cauliflower, cabbage, etc. 15-25 minutes SOFT VEGETABLES Bell peppers, tomatoes, zucchini, summer squash, etc. 10-25 minutes THIN VEGETABLES Green beans, asparagus, etc. 10-25 minutes…

Rhubarb Chutney This tangy-sweet chutney is among our favorite condiments. We love it served with pork or chicken, but it brightens up almost anything! —Jan Paterson, Anchorage, AK Takes: 20 min. • Makes: about 3 cups ¾ cup sugar⅓ cup cider vinegar1 Tbsp. minced garlic¾ tsp. ground ginger½ tsp. ground cumin½ tsp. ground cinnamon¼ tsp. crushed red pepper flakes⅛ to ¼ tsp. ground cloves4 cups coarsely chopped fresh or frozen rhubarb, thawed½ cup chopped red onion⅓ cup golden raisins1 tsp. red food coloring, optional 1. In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. 2. Add the rhubarb, onion and raisins. Cook and stir over medium heat…

DISHING WITH Maggie Knoebel TOH Culinary Assistant This really is a cake perfect for any occasion. I bake so many layer cakes professionally and for fun—this one is delicious and sturdy enough to hold a mountain of luscious buttercream. The texture is dense but fluffy, and so incredibly moist. I love its strong vanilla flavor—it tastes like an expensive cake from a fancy bakery but is super easy to make! Best Vanilla Cake Prep: 20 min. + standing Bake: 30 min. + cooling Makes: 16 servings 1½ cups sour cream1 Tbsp. vanilla bean paste1 Tbsp. vanilla extract4 cups cake flour2½ cups sugar4½ tsp. baking powder2 tsp. salt1 cup unsalted butter, softened¼ cup canola oil6 large egg whites, room temperature2 large eggs, room temperature 1. Preheat oven to 350°. In a…

“A portable bar cart doubles as a holder for finished planters, clearing up table space. When the party’s over, roll it to guests’ cars for easy transferring.”—ANNAMARIE HIGLEY, ASSISTANT EDITOR HOW TO: Store Fresh Herbs Wrap fresh herbs in a slightly damp paper towel, place in a resealable bag and press out most of the air. Store in the refrigerator for 5-7 days. Freeze Fresh Herbs Chop fresh herbs and fill the empty sections of an ice cube tray with them. Carefully pour water into each herb-filled compartment and freeze. Dry Fresh Herbs Snip off healthy branches and remove the leaves from the bottom inch of each stem. Bundle several stems together with string or a rubber band, and hang upside down in a warm, airy room. Check the herbs…

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