Innholdsfortegnelse for June - July 2008 i Taste of the South

3 MENUS Like confetti at a party, Lime Coleslaw adds a colorful—and tasty— punch to your favorite barbecue, piled high on crispy corn cakes. barbecue and corn cakes Yield: 8 servings Preparation: 20 minutes Cook: 6 minutes per batch 4 cups crumbled cornbread 1 cup soft white bread crumbs 2 tablespoons butter 3 cups fresh corn kernels (approximately 4 ears corn) 1 cup diced sweet onion ⅛ teaspoon ground red pepper ½ teaspoon garlic salt 3 large eggs, lightly beaten ½ cup sour cream 1 cup mayonnaise ¼ cup canola oil, divided 1½ pounds pork or beef barbecue from your favorite restaurant, tossed with barbecue sauce* 1 recipe Lime Coleslaw (Recipe follows.) IN A LARGE BOWL, combine crumbled cornbread and bread crumbs; set aside. IN A LARGE NONSTICK SKILLET, melt…

If my grandfather were here today, he’d be thrilled to see how we’ve grown so much while maintaining the core values he established. —BILL BOWRON, RED DIAMOND PRESIDENT AS WILLIAM FITZ DONOVAN WENT ABOUT SELECTING a name for his budding beverage business, he knew he wanted to reflect the superb quality of his product. What he didn’t know was that his company would grow to become one of the three oldest family-operated coffee and tea companies in the nation. Now in its 102nd year, Red Diamond, based in Birmingham, Alabama, is embarking on a new phase in its history— one that is marked with a 65-acre corporate campus in Moody, a few miles east of Birmingham, that features walking trails, robotics, and new coffee-roasting equipment from Italy. Still, to get…

iIT’S NO SURPRISE THAT MARTHA HALL FOOSE IS A great cook. The founder of the Mockingbird Bakery in Greenwood, Mississippi, and former executive chef of the Viking Cooking School, Martha grew up in Yazoo City in the heart of the Mississippi Delta, where she was surrounded by a tradition of great food. “Food always offered a ticket to adventure for all my life,” she writes in the introduction to her new book, Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook. It’s also no surprise that Martha is a great storyteller. From Mark Twain to Eudora Welty, the storytelling tradition in the Mississippi Delta is as rich as a slice of caramel cake and as flavorful as a bowl of seafood gumbo. What is surprising is that…

You’ll Make Us Blush I just want you to know how much I love and enjoy your magazine. An e-friend from the state of Georgia told me about your magazine in December of 2007. I had never heard of it and wasn’t sure if I could buy it in Illinois. I was so happy when I found it at the local Sam’s Club. I love it and have made several recipes from it, as well as sent in my subscription. I wait patiently for the next issue every other month. I loved the Slow-Cooker Chicken and Cornbread Dressing [Christmas Cooking Southern Style, page 26] and so did my family. My husband suggested that I only make that version from now on. I have Southern roots, having been raised in Arkansas.…

s’mores icebox dessert Yield: 12 to 14 servings Preparation: 20 minutes Refrigerate: 4 hours 2 (3.5-ounce) packages instant white-chocolate pudding mix 3 cups milk 1 teaspoon vanilla extract 1 (8-ounce) container frozen nondairy whipped topping, thawed 1 (7-ounce) jar marshmallow crème 1 (16-ounce) package graham crackers 1 cup grated bittersweet chocolate ½ cup heavy cream ¼ cup light corn syrup 8 (1-ounce) squares bittersweet chocolate, chopped IN A MEDIUM BOWL, combine pudding mixes, milk, and vanilla, whisking for 2 minutes, or until thickened. IN A SEPARATE MEDIUM BOWL, combine whipped topping and marshmallow crème, beating at medium speed with an electric mixer until smooth. Add marshmallow mixture to pudding mixture, whisking to combine. PLACE a single layer of crackers in the bottom of a 13-x-9-x-2-inch baking dish. Do not crumble.…

I CAN REMEMBER MOTHER LETTING ME WATCH HER prepare iced tea when I was as young as 5 or 6. She was meticulous in her method. A small (probably not even 1-quart) saucepan’s only job was to handle the making of tea. It had a black stain from the tea’s tannins, and nothing else—not even dish soap—ever touched the pot’s innards. (I am happy to report that this little pot now resides with me.) Six tea bags and two cups of water would work their magic to form the base for a half-gallon of tea. Sugar was poured up to about an inch deep—approximately a cup and a quarter, according to my recent calculations—into an old-fashioned glass pickle jar reclaimed for this use only. Slowly the warm tea concentrate filtered…

MARTHA FOOSE, AUTHOR OF Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, is a Mississippi girl, born and raised in the Delta, the alluvial plain that stretches between the Mississippi and Yazoo rivers in the western part of the state. Her culinary career has taken her across the country and even across the Atlantic Ocean. But after a time, she got homesick, she confesses, and she and her husband, Donald Bender, returned home to Mississippi. They divide their time between their Mockingbird Bakery in Greenwood and the rural farmhouse she inherited from her grandmother Elsie Foose. Do you cook at home? In my cooking classes, someone will say, “You cook eight hours a day. I’m sure that you don’t go home and cook at night.” And…

Birthday Treats Pages 14–21: All serving dishes by Nora Fleming, 866-225-4118, www.norafleming.com; star wrapping paper by Swoozie’s, 866-796-6943, www.swoozies.com. Summer Meals Take the Cake Pages 22–29: Plate with Spicy Bean Cake by Anthropologie, 800-309-2500, www.anthropologie.com. Icebox Delights Pages 30–35: Cake stand by Martha Stewart Collection, available at Macy’s, 800-289-6229, www.macys.com; plate with S’mores Icebox Dessert from Pier 1 Imports, 800-245-4595, www.pier1.com. Grill Marks of Change Pages 36–44: Bowl with Seafood Remoulade from Target, www.target.com; plate with Key-Lime Grilled Shrimp from Pier 1 Imports, 800-245-4595, www.pier1.com. Steeped in Success Pages 50–58: White square plate from Pier 1 Imports, 800-245-4595, www.pier1.com; plate with Country Ham with Red- Eye Gravy from Target, www.target.com; cast-iron roaster with Orange Tea Chicken by Le Creuset, 877-273-8738, www.lecreuset.com; plate with Tea-Poached Salmon by Calvin Klein…

rainbow cupcakes Yield: 24 cupcakes Preparation: 25 minutes Bake: 25 minutes Cool: 20 minutes 1 (18.25-ounce) box white cake mix 1¼ cups water ⅓ cup vegetable oil 2 teaspoons vanilla extract 1 (3.75-ounce) bottle colored sprinkles 1 recipe Dreamy Orange Frosting (Recipe follows.) Garnish: colored sprinkles PREHEAT oven to 350°. Line 2 (12-cup) muffin pans with paper liners; set aside. IN A LARGE BOWL, combine cake mix, water, and oil. Beat at medium speed with an electric mixer for 1 minute. Add vanilla and sprinkles and beat for an additional 30 seconds. Fill each prepared muffin cup two-thirds full. BAKE for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven and cool completely before frosting, approximately 20 minutes. PLACE Dreamy Orange…

I suddenly realized that—when cooking at home—I wasn’t a chef in a restaurant but a dad who cooks on the grill. It’s the best job I’ll ever have, and there’s no chance of burning down my kitchen when I’m outside. SOME MEN TAKE UP GRILLING OUT OF A primal need to play with fire or to cook large amounts of meat. However, that wasn’t the case for restaurateur and chef Robert St. John. He began grilling regularly at home out of necessity. After the birth of their second child, an energetic boy, Robert and his wife, Jill, quickly discovered that the lifestyle they had enjoyed while dating, then as newlyweds, and later as parents to Holleman, a calm baby girl, would be coming to an abrupt halt. Excellent though they…

ANY SOUTHERN COOK WORTH HER SALT KNOWS the importance of having at least one colander. It’s an essential piece of equipment for washing salad greens and draining pasta. And on a hot July afternoon, it’s the perfect container for shelling peas or snapping beans. Once that’s done, the vegetables are ready to wash in the colander. Traditionally, colanders are made of thin metal and come in a variety of sizes. The 5-quart size gets our vote for the most useful, but smaller ones are handy for washing berries or handfuls of fresh herbs. The Classic Stainless-Steel Colander is available in four sizes—from a diminutive 1.5-quart to a more than ample 7.5-quart size. OXO adds a new twist to the stainless-steel colander with handles that extend to hold it over a…

“MY MOM IS A FANTASTIC COOK,” says Tris Chapman of Birmingham, Alabama. She and her brother, Bo, grew up helping their mother in the kitchen, inspiring a love of cooking that has stayed with her. “She was adamant about our knowing how to make a meal for ourselves. “My mom was not an out-of-thebox cook,” Tris recalls. Desne Roe taught her daughter to cook from scratch, adjusting recipes on the basis of the ingredients on hand and the number of people she was cooking for. “That’s why following a recipe is hard for me,” she admits. Tris grew up in the Atlanta area, but her parents have since moved to Easton, Maryland, a small coastal town near Annapolis. “My mom has the chef’s dream kitchen now,” Tris says, “and family…