Innholdsfortegnelse for Southern Christmas 2015 i Taste of the South

WINE-BRAISED BEEF SHORT RIBS Yield: approximately 8 servings 2 tablespoons canola oil 6 pounds bone-in beef short ribs, cut into 2-inch pieces 4 teaspoons kosher salt, divided 2 teaspoons ground black pepper, divided 2 cups chopped yellow onion 1 cup chopped carrot 1 cup chopped celery ¼ cup plus 1 tablespoon all-purpose flour 1 tablespoon tomato paste 1 (750-ml) bottle red wine, such as Cabernet Sauvignon 1 (28-ounce) can whole peeled plum tomatoes, drained 2 (8-ounce) packages cremini mushrooms, quartered 1 head garlic, peeled 1 bunch fresh thyme, tied with kitchen twine 2 cups reduced-sodium beef broth 1 tablespoon red wine vinegar (optional) Smoked Gouda Grits (recipe follows) 1. Preheat oven to 350°. In a large Dutch oven, heat oil over medium-high heat. Season short ribs with 2 teaspoons salt…

 Sorghum-Basted Ham Yield: approximately 12 servings 1 (10- to 11-pound) bone-in smoked ham (shank portion) 1 cup sorghum syrup ¼ cup apple cider vinegar ½ teaspoon kosher salt ½ teaspoon ground black pepper Garnish: fresh parsley, Sauteed Apples (recipe follows) 1. Preheat oven to 325°. Line a shallow roasting pan with foil. Using a sharp knife, lightly score outside of ham. Place ham, cut side down, in prepared pan. 2. In a medium bowl, whisk together sorghum, vinegar, salt, and pepper. Pour ½ cup sorghum mixture over ham. 3. Bake until a meat thermometer registers 145°, approximately 2½ hours, basting occasionally with remaining sorghum mixture. Let stand 15 minutes. 4. Place ham on a serving platter; drizzle with remaining pan juices. Garnish with parsley and Sauteed Apples, if desired. SAUTEED…

CHOCOLATE-PEPPERMINT COOKIES Yield: 2½ dozen 1 cup unsalted butter, softened 2 cups all-purpose flour 2 cups confectioners’ sugar ½ cup unsweetened cocoa powder ¼ teaspoon kosher salt 2 cups white chocolate morsels, melted ⅓ cup crushed peppermint candy 1. In a large bowl, beat butter at medium speed with a mixer until creamy. In a medium bowl, whisk together flour, confectioners’ sugar, cocoa, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into a disk; cover with plastic wrap and refrigerate 30 minutes. 2. Preheat oven 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll dough to ¼ inch thick. Using a 2½-inch round cutter, cut dough, rerolling scraps as needed. Place 2 inches apart on prepared pans. 3. Bake…

 Slow Cooker Sausage AND Seafood Gumbo Yield: 10 to 12 servin 1 pound smoked sausage, sliced ½ cup vegetable oil ¾ cup all-purpose flour 2 cups chopped yellow onion 2 cups chopped celery 1 cup chopped green bell pepper 1 tablespoon minced fresh garlic (about 4 cloves) 1 jalapeno, minced 4 cups chicken broth 2 tablespoons chopped fresh thyme, divided 1 teaspoon salt ½ teaspoon ground black pepper 4 bay leaves 1 (14.5-ounce) can fire-roasted tomatoes, undrained 2 pounds medium fresh shrimp, peeled and deveined, tails left on ¾ pound fresh steamed crab claws 1 teaspoon Creole seasoning Cooked rice, to serve Garnish: sliced green onion 1. In a 12-inch cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, approximately 7 minutes. Remove sausage from skillet. Set aside.…

 Herb-Stuffed Pork Rib Roast Yield: 7 to 8 serving Roast: 1 pork rib roast with 8 ribs (about 5 pounds), frenched and backbone removed (see Kitchen Tip) 1 quart whole buttermilk 4 cloves garlic, smashed 20 sprigs fresh thyme Stuffing: 1 cup sourdough bread crumbs ½ cup fresh parsley ¼ cup fresh thyme leaves 3 cloves garlic 1 tablespoon fresh rosemary ¼ cup peeled grated apple 3 tablespoons unsalted butter, melted 1 tablespoon plus 1 teaspoon whole-grain mustard ¼ teaspoon kosher salt, plus additional to taste Pinch of ground black pepper, plus additional to taste White Wine Pan Sauce (recipe follows) Garnish: fresh thyme sprigs, fresh parsley 1. For roast: Place pork, buttermilk, garlic, and thyme in a large container. Cover and refrigerate overnight. 2. Preheat oven to 450°. Remove…

 Southern Praline Spice Cake Yield: 1 (9-inch) 3-layer cake ¾ cup unsalted butter, softened ½ cup firmly packed light brown sugar 2 large eggs ¾ cup sorghum syrup 1 tablespoon vanilla extract 2¾ cups all-purpose flour 1 tablespoon ground ginger 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 cup whole buttermilk Mascarpone Cream (recipe follows) Praline Sauce (recipe follows) Garnish: pecan halves and pieces 1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. In a large bowl, beat butter and brown sugar at medium-high speed with a mixer until creamy, 3 to 4 minutes, stopping to scrape sides…

CITRUS-SPICED SUGAR Yield: approximately 4 cups 1 tablespoon lemon zest 1 tablespoon orange zest 4 cups sugar 8 cinnamon sticks 8 star anise 1 vanilla bean, split lengthwise, seeds scraped and reserved 1. On a plate, spread zest in a thin layer. Let stand at room temperature until dried, approximately 1 hour. 2. In a medium bowl, combine zest, sugar, cinnamon, anise, and reserved vanilla bean seeds. Cover, and store at room temperature at least 1 day. Stir sugar mixture; transfer to sealable containers, such as jars. Cover and store up to 2 months.  Gifting Tip Use this sugar in hot tea, baked goods, or sprinkled on cookies before baking.  Cranberry-Coconut Granola Yield: 11 cups 4 cups old-fashioned oats 2 cups shelled pumpkin seeds 2 cups shelled sunflower seeds 1…