Innholdsfortegnelse for November 2017 i Taste of the South

Use this Georgia-made pie bird to vent extra-juicy fruit pies during baking 1. COLEMAN ROLLING PIN BY RICHWOOD CREATIONS Made in West Virginia, this gorgeous rolling pin is the perfect tool to roll out all those piecrusts you’ll be making this holiday season—and you can feel good doing it. Proceeds from the rolling pin fund Young Life Ministries in West Virginia. $42; richwood-creations.com 2.PIE BIRD BY HEIRLOOMED COLLECTION Reminiscent of baking days of old, this little bird is an adorable way to vent your holiday pies. Your family will fawn over your perfect crust with the cute ceramic pie bird peeping out of the middle. $28; heirloomedcollection.com 3. CARDAMOM SYRUP BY PINK HOUSE ALCHEMY This Arkansas-made, small-batch simple syrup is a must-stock ingredient for your fall baking pantry. Stir it…

CHORIZO-STUFFED SWEET POTATOES Makes 4 servings Packed with spicy sausage, these Southwestern-flavored sweet potatoes make a hearty supper. 2 tablespoons olive oil, divided 4 (8-ounce) sweet potatoes, halved lengthwise 1 cup chopped dry-cured chorizo sausage ½ cup chopped yellow onion 1 cup shredded Monterey Jack cheese, divided ½ teaspoon kosher salt ¼ teaspoon ground black pepper ¼ cup chopped fresh cilantro Garnish: chopped fresh cilantro 1. Preheat oven to 350°. Brush a rimmed baking sheet with 1 tablespoon oil. 2. Place sweet potatoes, cut side down, on prepared pan. 3. Bake until tender, about 30 minutes. Let stand until cool enough to handle. Carefully scoop out potato pulp into a large bowl, leaving a ⅛-inch-thick shell. Return potato shells to pan. 4. In a medium skillet, heat remaining 1 tablespoon…

Sweet Potato Pie with Marshmallow Meringue Makes 1 (9-inch) pie Topped with billowy meringue, this pie is so good you’ll want seconds. Pie Dough Filling:  1 (15-ounce) can sweet potato purée 2 tablespoons unsalted butter, melted 3 large eggs 2 large egg yolks ⅔ cup sugar 2 tablespoons bourbon 2 teaspoons vanilla extract ¼ teaspoon kosher salt ¼ teaspoon ground allspice ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg Marshmallow meringue: 3 large egg whites ½ teaspoon cream of tartar ⅔ cup plus 2 tablespoons sugar, divided ¾ cup light corn syrup ⅓ cup water 2 teaspoons vanilla extract 1. Preheat oven to 400°. On a lightly floured surface, roll Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess…

SCRATCH DURHAM, NORTH CAROLINA Originally a farmers‘ market stand, Scratch makes the most of locally grown fruits and vegetables in their pies, showcasing simple but delicious homemade crusts. Look out for their apple and pecan pies come fall, but don’t pass on the Lemon Chess. Available year-round, it’s like the classic chess pie you grew up with, but with bright, citrus flavor mixed in. 111 Orange Street | 919.956.5200 piefantasy.com MOM’S APPLE PIE CO. LEESBURG, VIRGINIA With a name like Mom’s, expectations for this bakery are high—and those expectations are always met. Avis Renshaw, the mom behind Mom’s Apple Pie Company, along with her family, bake their pies using apples from the Shenandoah Valley. Encased in a butter crust, the signature apple pie is probably even better than your mother’s…

DISHING WITH page 11: photo courtesy Fredrick Jones SOUTHERN SIDEBOARD page 13: photos courtesy Howard Hackney Photography and John Alexander Photography (Savannah Food & Wine Festival), Design Hound (Colleen’s Kitchen), Fire, Flour & Fork SOUTHERN ROAD TRIP page 15-18: photos courtesy Cameron Charles Lewis (Early Bird Biscuit Co. & Bakery), David Rohrer (WPA Bakery), Larry Bleiburg (Wayside Ole’ Virginia Fried Chicken and Bodo’s Bagels), Steven Baker (The Roosevelt), John Park (Fork in the Market, Scratch Biscuit Co., River & Rail Restaurant), Don Peterson (Texas Tavern) Jason Frye (Hotel Roanoke) MANY THANKS pages 31-44: Tan table runner from At Home Furnishings, 205.879.3510, athome-furnishings.com; White platter from Bromberg’s, 205.871.3276, brombergs.com. SOUTH’S BEST THANKSGIVING PIES pages 83-87: photos courtesy Emma Laperruque (Scratch), Freeman’s Bakery, Angie Mosier (Sugaree’s Bakery), Homemade Ice Cream & Pie…

Gathering around the table is a way of life for Southerners. We grow up around the shared table, where meals—both simple and grand—are transformed into memories by the magic of each other’s company. But our daily breakfasts and even our Sunday dinners don’t hold a candle to the grandeur of Thanksgiving. Normally, my family keeps things pretty low key, but the fourth Thursday of November compels us to get out the good stuff. Out comes my grandmothers’ china and silver, which we handle like precious artifacts from a long-lost civilization. Mom unboxes the silver water goblets she’s collected over the years, polishing them until they gleam. And I always hunt up my great-great-grandmother’s ironstone platter for the turkey (the one mom says she’s going to pass down to me…hint hint).…

SAVANNAH FOOD & WINE FESTIVAL Savannah, Georgia | November 6-12 Celebrate the glorious food of the South in one of its most historic cities. The fifth year of the Savannah Food & Wine Festival will be one for the books thanks to a few of our favorite chefs who will be in attendance, such as Steven Satterfield, Rebecca Wilcomb, and Hugo Ortega. savannahfoodandwinefest.com VARDAMAN SWEET POTATO FESTIVAL Vardaman, Mississippi | November 4-11 The week-long festival celebrates the harvest of this town’s claim to fame, the sweet potato. The festival kicks off with a 5K run, and features a pie-eating contest, sweet potato tasting, and much more, including cooking contests throughout the week. With more than 10,000 attendees, this is one celebration you don’t want to miss. vardamansweetpotatofestival.com FIRE, FLOUR &…

The slow cooker—since its introduction in the 1970s—has found its way into almost every home. You probably have one tucked away in a cabinet or stashed in the pantry. Whether a round, vintage model or modern stainless steel number, this kitchen mainstay—usually brought out only for the occasional pot roast or chili—will soon be the most-used weapon in your kitchen arsenal, thanks to Hugh Acheson. This James Beard Foundation Award-winning chef, cookbook author, and partner at four Georgia restaurants is giving readers dozens of reasons to dust off their old slow cookers in his newest book, The Chef and the Slow Cooker. In this season of feasts, even a professional chef loves a good time saver, and Hugh proves saving time doesn’t have to be at the expense of flavor.…

CLOVERLEAF ROLLS Makes about 24 Try topping these rolls with grated Parmesan for a cheesy twist. 2 cups warm water (105° to 110°) ⅔ cup instant nonfat dry milk ¼ cup plus 1 teaspoon sugar, divided 1 (0.25-ounce) package active dry yeast 6 cups all-purpose flour, divided ⅓ cup plus 2 tablespoons unsalted butter, melted and divided 1 large egg 2 teaspoons kosher salt 1 tablespoon coarse sea salt 1 tablespoon poppy seeds 1. Spray 2 (12-cup) muffin pans with cooking spray. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups warm water, dry milk, and 1 teaspoon sugar. Add yeast, and let stand until mixture is foamy, about 10 minutes. 3. With mixer on medium speed, add 2 cups flour, ⅓ cup…

We wait for it all year long. We spend hours brining, roasting, basting, and finally devouring it on Thanksgiving Day. Its golden-crisp skin and juicy meat elevate the turkey to star status for one day each year. It just isn’t Thanksgiving without that beautiful bird enthroned on a platter, surrounded by a tableful of trimmings. Although it’s a holiday staple now, there’s no evidence that turkey was on the menu at the first Thanksgiving in 1621. So why do we associate the two now? Many credit Sarah Josepha Hale, editor of Godey’s Lady’s Magazine, a popular women’s magazine of the 1800s. For 17 years, she lobbied to make Thanksgiving a national holiday, and in 1863, President Abraham Lincoln proclaimed it as such. Sarah’s magazine was said to feature early New…