Innholdsfortegnelse for December 2017 i Taste of the South

Christmas inspires the cook and baker in all of us. Everyday suppers turn into grand events; cookies issue forth from our ovens by the dozen; and cake becomes a perfectly acceptable part of a balanced breakfast. When I was growing up, baking Christmas cookies was one of our most-cherished traditions. They were nothing fancy—just basic sugar cookies topped with a simple glaze tinted in Technicolor holiday hues. These adorably humble cookies are still one of my fondest Christmas memories. Cookie baking wasn’t just a childhood thing for me. One year as a college kid with too few pennies in my pocket, I decided to raid my mother’s pantry and bake cookies for my best friends. Not our family’s simple sugar cookies—oh no, I chose elaborate, multi-step, kitchen-destroying recipes. My friends…

MOONPIE OVER MOBILE Mobile, Alabama The South’s favorite snack has never looked as good as it does hanging above downtown Mobile. Gather with more than 50,000 people this New Year’s Eve to watch the massive 600-pound MoonPie drop. And be sure to get there early to watch the cutting of the world’s largest MoonPie. mobilenewyear.com PEACH DROP Atlanta, Georgia Going on its 29th year, Atlanta’s Peach Drop is the largest New Year’s Eve celebration in the Southeast, and one you don’t want to miss. Enjoy a variety of musical artists and join a crowd of more than 100,000 to watch the giant peach drop. peachdrop.com LAST NIGHT FAYETTEVILLE Fayetteville, Arkansas For a truly Southern New Year’s Eve, you have to experience the famous Hog Drop in the Fayetteville Town Center.…

CARAMEL APPLE CIDER Makes about 10 servings Homemade caramel adds rich flavor to this refreshing holiday sipper. 1¼ cups sugar, divided 3 tablespoons water 2 (1.5-liter) bottles apple cider 1 (3-inch) cinnamon stick 3 small Granny Smith apples, halved 1. In a large Dutch oven, heat 1 cup sugar and 3 tablespoons water over medium heat without stirring until sugar is golden brown. (The darker the color, the richer the flavor.) Gradually add cider; cook until sugar is dissolved. Add cinnamon stick, and bring to a simmer; reduce heat to low, and cook for 15 minutes. 2. Heat a medium cast-iron skillet over medium-high heat until hot. Dip apple halves in remaining ¼ cup sugar; place cut side down in skillet. Cook until lightly browned, 1 to 2 minutes. Float…

After working in restaurants around the country, Mississippi native Slade Rushing returned to his Southern roots, taking the reins as the Executive Chef for New Orleans’ landmark restaurant Brennan’s. What inspired you to become a chef? My dad. He was a great home cook, and he made it seem so fun. What drew you back to the South? I’ve always admired Southern food, and, to me, this is the only region that is very unique. I wanted to refine this cuisine and bring it to its luster. How did growing up in Mississippi influence your culinary journey? My upbringing gave me a connection to nature, which now gives me a rich appreciation for ingredients. What kind of holiday foods did you love as a child? Soul food. Of course, we’d…

From Florida to Mississippi, the charming towns dotting the Gulf Coast boast a bounty of culinary delights FLORIDA PENSACOLA 1 RESTAURANT IRON refined classics Local and seasonal ingredients meet generous portions courtesy of Chef Alex McPhail at Restaurant Iron. This fine dining spin on Southern fare takes traditional dishes to a new and creative level. Whether you’re in the mood for a sugar cane-glazed pork chop, fried Gulf oysters doused in buffalo sauce, or barbecue chicken paired with chicken skin cracklins and Bunny Bread Puree, Chef Alex has you covered. Stop by for dinner or take advantage of the more casual late-night menu—just be sure to bring your appetite. TRY: 24 oz. Prime Cowboy Ribeye, Cookies and Cream Bread Pudding 2 THE FISH HOUSE seafood with a view…

BACON-WRAPPED PORK LOIN Makes 6 to 8 servings Cornbread and collard greens add extra Southern flavor to this juicy pork loin. 1 (4-pound) boneless pork loin 1½ teaspoons kosher salt, divided ½ teaspoon ground black pepper 3 cups collard greens, stemmed 2 cups cubed cornbread ½ cup chopped yellow onion ⅓ cup chicken broth 1 tablespoon apple cider vinegar ¼ teaspoon crushed red pepper 8 slices thick-cut bacon 1 head garlic ⅓ cup apple cider 3 sprigs fresh rosemary 1. Place tenderloin lengthwise on a work surface. With your knife about ¾ inch above bottom of pork, slice lengthwise, keeping your blade parallel to surface, cutting to but not through the other side. Unfold pork loin. Working with the larger half, continue slicing pork loin, unrolling as you go, until…

Ingredients: 4½ teaspoons Slap Ya Mama Original Blend Seasoning, divided ⅛ teaspoon cinnamon 3 tablespoons light brown sugar, divided 2 teaspoons fresh rosemary, finely chopped and divided 3 tablespoons plus 2 teaspoons olive oil, divided 4 bone-in pork chops, center cut, 1-inch-thick 3 tablespoons apple cider vinegar 1 Gala apple, cut into ½ -inch wedges 1 pound Brussels sprouts, trimmed and halved Cooking spray Directions: 1. Preheat oven to 425°. 2. In a bowl, combine 3½ teaspoons Slap Ya Mama Original Blend Seasoning, cinnamon, 1 tablespoon light brown sugar, and 1 teaspoon rosemary. Mix well. With ½ teaspoon olive oil, coat each pork chop, then rub both sides of the pork chops with the seasoning mixture. Set aside. 3. In another bowl, whisk together apple cider vinegar, remaining 2 tablespoons…

SUPPERTIME IS SACRED in the South. And in her newest cookbook, At the Southern Table with Paula Deen: 150 Classic Recipes to Share with Family and Friends, Southern food icon Paula Deen is sharing her best recipes for mains, starters, sides, and desserts that will have everyone running to the table. Whether you’re planning a holiday feast or a Tuesday night dinner, the recipes in this book are perfect to mix and match for any occasion. And if you want ideas straight from Paula herself, check out her Menus Made Simple, where she’s pulled together the perfect spreads for your next game-day party, hearty breakfast, and more. This cookbook will have you coming back for seconds. WIDELY KNOWN for her popular food blog Joy the Baker, New Orleans transplant Joy…

I can’t remember a Christmas morning without Swedish Christmas Bread. Chock-full of candied citron, cherries, and raisins, this cardamom-scented loaf is more than a tradition in my family; it’s something we look forward to eating all year long. My great-grandmother, Dorothy Ross Forsyth, lovingly passed this recipe down from her mother, Anna, whose parents emigrated from Sweden. My mom remembers Dorothy always wearing a big, white apron, always using real butter, and always having freshly baked goodies. Although I never knew Dorothy during her baking heyday, I do remember my own grandmother and mother making this bread. It was a labor of love, hand-kneaded to perfection, and braided into loaves. Nowadays, I use my stand mixer to knead the bread, but the results are just the same. The original recipe…

This Georgia-made sugar is perfect sprinkled atop freshly baked sugar cookies 1. ECRANDAL COOKIE CUTTERS Each cookie cutter from this North Carolina-born company is handmade by Eric Border in his home studio. These copper cutters come in hundreds of festive shapes and sizes, but if you don’t see your favorite, don’t worry—Eric can craft nearly any kind of cookie cutter from a simple drawing. $15.99-39.99; ecrandal.com 2.VERDANT KITCHEN GROUND GINGER Add a dash of Savannah-grown spice to your Christmas cookies this season with Verdant Kitchens ground ginger. Warm and spicy with a hint of citrus flavor, this ginger takes any baked good to the next level. $7.99 for a 0.75 oz. tin; verdantkitchen.com 3. HEN HOUSE LINENS OVEN MITTS These oven mitts make cooking fun thanks to their adorable pattern,…

CAST-IRON SKILLET STEAKS Makes 4 servings Citrus zest brightens the rich flavor of these skillet-seared steaks. 2 (1½-inch-thick) T-bone steaks ¾ teaspoon Lemon-Lime Salt (recipe follows) 4 tablespoons unsalted butter, divided 1 tablespoon olive oil Chopped fresh rosemary and lemon wedges, to serve 1. Let steaks stand at room temperature for 30 minutes. 2. Pat steaks dry. Sprinkle with Lemon-Lime Salt. 3. Heat a large cast-iron skillet over medium heat. Add 2 tablespoons butter and oil; heat until butter melts. Add steaks; cook, without moving, for 5 to 7 minutes. Turn, and cook about 5 minutes more, or until desired degree of doneness is reached. Top each steak with 1 tablespoon butter. Serve with rosemary and lemon wedges. LEMON-LIME SALT Makes 2½ cups 2 cups sea salt ¼ cup grated…

“We’ve been baking and selling our fruitcakes since the 1960s. Every single one is handmade.”— BROTHER ROGER Each year come Christmastime, fruitcake nudges its way into the spotlight, jumping onto store shelves and into gift baskets alongside citrus and candied nuts. But while this dense, fruity confection can be a love-it-or-hate-it treat, there’s one classic take on this cake that will convert any naysayer—and it comes from a surprising source. Each day at 3 a.m., the monks of the Abbey of Gethsemani in Trappist, Kentucky, rise to begin another day of prayer, meditation, and manual labor. From February to November, a crew of four monks sets to work baking Gethsemani Farms’ famous fruitcakes long before most of us have had our first cup of coffee. Thanks to their tried-and-true recipe…