Innholdsfortegnelse for October - November 2010 i Taste of the South

IN THE SOUTH, WE LOVE TO TALK ABOUT THE WEATHER almost as much as we like to talk about food. The two go together like pumpkins and pansies, Thanksgiving and pecan pie. Lucky for us, fall weather is here, and so are harvest flavors. Whether you travel to a family farmhouse in the woods for Thanksgiving like I do or everyone comes to your home, we’ve created the most delicious meal ever (page 40). Thanksgiving is a day—and a meal—I look forward to all year, one for which preparations and menu talk begin months in advance. Family, fall, and the harvest all are celebrated on this day. For my family’s Thanksgiving, everyone brings their favorite dishes. We start with stuffed celery, pickled shrimp, rosemary-roasted pecans, and wine chilled on the…

Simple Solid Dinnerware We chose tangerine Fiesta Dinnerware, but paprika is another great orange if you prefer something less bright. Available as a 5-piece place setting. $26.99; kohls.com. Twig Flatware The woodsy stemlike handles of this Montana flatware resemble trees. This 20-piece set (service for 4) is available at Bed Bath & Beyond. $79.99; bedbathandbeyond.com. Stylish Juice Glasses Decaled in an ornate black design, these juice glasses add that extra-special Gothic flair. We found these on sale at Macy’s, but inexpensive juice glasses can be found at home-goods stores, flea markets, and on eBay. Fit for a feast. Using the same brilliant orange dinnerware and twig flatware from the Halloween setting and making a few easy changes will take you from an outdoor Halloween fete to a simple, casual Thanksgiving…

FALL IN THE SOUTH MEANS SO MANY THINGS— cool nights, colorful foliage, and the smell of comfort foods cooking in the kitchen. A homemade pot pie is perhaps the most perfect of these. A buttery crust filled with creamy chicken, beans, carrots, onions, a pinch of salt, and ground pepper served piping hot seems to be the Southern recipe of choice. When I smell a pot pie baking in the oven, I’m inevitably transported to my great aunt’s house in the country. My Aunt Kate’s was the one place time always seemed to stand still. Walking into her wood clapboard home was like visiting the South of over 100 years ago. Here, old appliances, a dinette set, and faded floral wallpaper became a kind of living museum. It’s the authentic…

Loved the August/September 2010 issue of Taste of the South. The recipes and ideas are incredible. Keep up the good work. —Marianne Johnson Georgetown, Texas Pecan Pie Cake I am an avid fan of Taste of the South magazine and have made many of your recipes. I just baked the Pecan Pie Cupcakes from the August/September 2010 issue for my husband’s birthday, and we loved them. The cupcakes were light, and the icing was delicious. Is there any way to convert this recipe to make it as a layer cake? —Linda Trunick Jacksonville, Florida What a great idea! Double the original recipe, and bake the layers in two (8-inch) round cake pans, lined with parchment paper and sprayed with baking spray with flour, at 350° for 28 to 30 minutes.…

fast fix peanut butter–caramel spiders Yield: 18 spiders 1 cup plus 2 tablespoons creamy peanut butter 1⁄2 cup prepared caramel sauce, such as Smucker’s Hot Caramel 18 pretzel crisps 8 licorice wheels, unrolled, separated, and cut into 11⁄2-inch pieces 8 ounces dark chocolate, melted 1⁄4 cup grated dark chocolate 1. In a medium bowl, stir together peanut-butter and caramel until combined. Place a tablespoon of peanut butter mixture on each pretzel crisp, shaping one end slightly larger than the other. 2. Place 3 licorice pieces on each side of crisp to form spider legs, slightly pressing ends into peanut butter. Spread just enough melted chocolate over peanut butter to cover top. Sprinkle spiders with chocolate shavings. chocolate mustache Fun mustache-lolly molds ($2.25 at bakeitpretty.com) add instant merriment to your party.…

V TASTEMAKERS VISITORS ARE DRAWN TO SAVANNAH BY its live oak–shaded gardens; elegant squares; historic Old-World architecture; slow-paced, tall-drink-on-the-veranda charm; and legendary eccentrics. They have not, historically, come here just for the food. There were always a few good public dining rooms, like that of the old DeSoto Hotel or the sawdust-strewn magic of Hester’s Martinique, which today live only in legend. And a taste of that past lingers at the famed Mrs. Wilkes’ Boarding House, where communal tables have been laid with the same bountiful spread for three-quarters of a century. But until recently, the kind of fine food and hospitality that built Savannah’s reputation as the Hostess City was found mostly in private homes All that has changed during the past three decades. Today there are many exceptional…

MARY LYNN VAN GELDEREN OF Manchester, Michigan, has fond memories of her childhood in Greenville, South Carolina, where her mother, Pat Poore, was a fantastic cook. “I grew up on pure Southern cooking,” Mary Lynn recalls. “My favorite was my mother’s meatloaf and mashed potatoes.” Pat’s culinary expertise seems remarkable when Mary Lynn explains that her mother couldn’t boil water when she first married. “Mom taught herself how to cook, and she truly succeeded at it. She became an absolutely fabulous cook.” Her mother’s recipe for Sweet Potato Souffle has been a holiday favorite for many years. “It’s always a hit when served at our family gatherings,” Mary Lynn points out. Pat always used a pressure cooker to cook the sweet potatoes, which made their texture silky smooth, and she…

try this! Add satsuma sections to salads, or for a new twist on two quintessential Thanksgiving dishes, try our Satsuma and Cranberry Relish on page 49 and our Satsuma and Thyme Turkey on page 43. all in the name The towns of Satsuma, Alabama; Satsuma, Florida; Satsuma, Louisiana; and Satsuma, Texas, are all named for these citrus trees, which grow throughout the region. Substitute satsuma juice for freshsqueezed tangerine or clementine juice in your favorite recipes. 1 satsuma = about ¼ cup juice…

orange-pecan dutch baby Yield: 6 servings 1⁄3 cup sugar 2 teaspoons orange zest 1⁄4 cup orange marmalade 1 cup toasted pecan halves 5 large eggs 1 cup bread flour 1 cup whole milk 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1⁄4 teaspoon salt 6 tablespoons unsalted butter, cut into pieces 1. Preheat oven to 450°. Place an 11-inch cast-iron skillet in oven to heat. 2. In a small bowl, combine sugar and orange zest. Set aside. In a small skillet or saucepan, melt marmalade over low heat. Add pecan halves, and keep warm on stovetop. 3. In a large bowl, beat eggs at medium speed with an electric mixer until frothy. Add flour, milk, cinnamon, vanilla, and salt, beating until smooth. 4. Remove skillet from oven, and place butter…