Innholdsfortegnelse for October - November 2011 i Taste of the South

EACH YEAR, I LOVE THE WEEKS OF excitement leading up to Thanksgiving. I love the planning e-mails and phone calls about who’s bringing what as much as I enjoy the grocery-list making and the day-before kitchen work. On Thanksgiving Day, I love the oven juggle that always takes place and the last-minute scurrying to make sure everyone’s wineglass is full. I love that traditional family recipes have a place on our menu alongside new dishes. But most of all, I love looking down our candlelit table, which stretches through the dogtrot of a family farmhouse, and capturing that moment of togetherness. I’m thankful for each occasion that brings us together around the table. As you begin to plan your family’s holiday feast, we’ve got plenty of delicious recipes for you…

fast fix ham and apple paninis Yield: 6 sandwiches 12 slices sourdough bread 12 slices Provolone cheese 11⁄4 pounds thinly sliced deli ham 18 thin slices apple, preferably Braeburn 2 cups arugula 3 tablespoons whole-grain mustard 1⁄4 cup extra-virgin olive oil 1. Preheat a panini press to Medium. Spray with nonstick cooking spray. 2. Layer 6 slices of bread each with 2 slices of cheese. Top with ham, apple slices, and arugula. Spread mustard on remaining 6 slices of bread. Place bread, mustard side down, on top of arugula. Brush both sides of sandwich with olive oil. 3. Grill until cheese has melted, 3 to 5 minutes. Slice into thirds, and serve immediately. butternut squash soup Yield: approximately 10 cups 6 tablespoons butter 1 yellow onion, finely chopped 3 cloves…

cover recipe! This sweet potato tart can be made as one large tart or as individual tarts. And they’re great made ahead. Just broil the marshmallows right before serving. sweet potato tart with pecan crust and toasted marshmallows Yield: 5 (41/2-inch) tarts or 1 (9-inch) tart Crust: 1 cup chopped pecans 1 cup graham-cracker crumbs 1⁄4 cup firmly packed light brown sugar 1⁄2 teaspoon ground cinnamon 5 tablespoons butter, melted Filling: 1 cup cooked mashed sweet potatoes (about 1 large potato) 2 large eggs, lightly beaten 1⁄4 cup firmly packed light brown sugar 3 tablespoons butter, melted 3 tablespoons heavy whipping cream 1 tablespoon honey 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground cloves Topping: 1 cup miniature marshmallows 1. Preheat oven to 350°. 2. In the…

Fresh Finds Page 12 Cutting board available at Europe2you, 404-474-1610, europe2you.com. Southern Table Page 14 Mercury glass bottles available at Tricia’s Treasures, 205-871-9779, triciastreasures.us. Sidewalk Celebration Pages 20-29 Small pie dish for baked Brie by McClelland Pottery available at The Cook Store, 205-879-5277, thecookstoremtnbrook.com; cupcake stand available at World Market, 877-967-5362, worldmarket.com; vintage serving cart courtesy Trussville Antique Mall, 205-661-9805, trussvilleantiquemall cafe.com; glass beakers by Pyrex available at amazon.com; location courtesy of Signature Homes’ James Hill at Ross Bridge. Graciously Grateful Pages 36-46 Fleur di Lis glassware available at World Market, 877-967-5362, worldmarket.com; ceramic dinnerware and platter by JARS (jarsceramistes.com) and gray napkins available at At Home Furnishings, 205-879-3510, athome-furnishings.com; white Berry & Thread baker by Juliska, 888-414-8448, juliska.com; ironstone dishes and cloches courtesy Attic Antiques, 205-991-6887.…

Love for our first-ever barbecue issue I never, ever write in to magazines, but after making the Slow-Cooker Pulled Pork sandwiches recipe in the April/May 2011 issue [page 20], I had to voice just how amazing that recipe is. The Classic Barbecue Sauce [page 25] goes perfectly with the tender pork and the tangy coleslaw [Three-Color Slaw, page 22]. I made the sandwiches for my dad’s birthday, and they were perfect. Thank you! Karen Blodgett via e-mail My husband is a type 2 diabetic, and we recently purchased a smoker so we could smoke meats. We researched several sources for a rub recipe for ribs, but I was concerned because so many of them use sugar. I finally decided to try the Dry Rub Ribs recipe in the April/May 2011…

SITUATED JUST 32 MILES SOUTHWEST OF DOWNTOWN Atlanta is a vibrant and charming community called Serenbe. Not just a town. Not just a vacation destination. Not just a place to stop in for a casually elegant dinner. There are so many charming facets to this endeavor that it makes it difficult to describe succinctly. The heart of Serenbe can be traced back to a parcel of land Atlanta restaurateurs Steve and Marie Nygren purchased in 1991. Dotted with a few landmarks—a hidden waterfall, a farmhouse, and a barn—it was the ideal getaway spot for this couple with three young daughters. A few years and a little remodeling later, the family moved to the Chattahoochee Hills property full time. Marie transformed the farmhouse into a bed-and-breakfast, and Serenbe—so named for the…

MY MOTHER HAS A LARGE SQUARE OF PALE PINK marble for pastry and candy making on her kitchen counter. It belonged to her grandmother, my great-great-grandmother Victoria Virginia Wingate. I’ve been trying to snag it from her for years. No amount of sweet talk or cajoling has worked. She is firm in her resistance, sort of like a brick wall. And, keep in mind, this is from my mother who would do absolutely anything for me. The sheen of the marble is dull from age—or perhaps the amount of butter it has absorbed over the past 100 years—and it’s not as large as the piece of shiny Georgia granite I have in my kitchen, but it’s beautiful. Mama has used it for decades to make old-fashioned peanut brittle, as did…

Best Flat Roux/ Gravy Whip Retail: $8 Why we love it: Makes deglazing the roasting pan to prepare gravy a breeze. Where to buy: bakeandcookco.com OXO Fat Separator Retail: $9.99 Why we love it: Removes the fat from gravy for a healthier Thanksgiving sauce. Where to buy: oxo.com Williams-Sonoma Dry Brine Retail: $14 Why we love it: A wonderful way to add flavor without the mess of traditional wet brines Where to buy: williams-sonoma.com OXO Leave-in Meat Thermometer Retail: $16.99 Why we love it: Just insert in your turkey as it goes into the oven. The easy-to-read dial will show you when it’s done. Where to buy: oxo.com Chicago Metallic Roasting Pan with Rack Retail: $49.95 Why we love it: A great roasting pan for not a lot of money. Nonstick surface makes cleanup…

cajun grilled turkey Yield: 8 to 10 servings 1 (12-pound) turkey, thawed and giblets removed 1⁄4 cup vegetable oil 3 tablespoons Cajun seasoning Garnish: pomegranates and fresh rosemary 1. Spray grill with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (400° to 450°). Turn off one burner to create area for indirect grilling. 2. Rinse turkey under cold water, and pat dry. Rub turkey with oil. Rub seasoning evenly over turkey. Fold wings under turkey breast. Cover ends of turkey legs with foil. 3. Place turkey, breast side down, on grill. Grill, covered with grill lid, over direct heat until a thermometer inserted in the thickest part of the thigh reaches 180°, 3 to 4 hours, turning every 30 minutes. Move turkey from direct heat to indirect heat, as…

OVER THE PAST FEW DECADES, THE DERBY City has steadily gained notice for having one of the country’s most vital food scenes. Not only are there heaps of independent eateries that include quiet cafés, ethnic restaurants, bourbon lounges, elegant hotel dining rooms, and quirky diners, but this laidback city on the Ohio River has scores of talented local chefs who have taken regional cuisine to a nationally recognized level. Top it off with the influences of the state’s moneymaking hallmarks— whiskey, tobacco, and horse racing—and it’s easy to see a distinct urban cuisine on the rise. So sample the fare on offer, and you’ll understand why they say it’s your own fault if you go hungry in Louisville today. TOP OF THE MORNING A hot ticket with Louisville’s morning crowd…

grandpa bob’s brisket Recipe courtesy of Katie Treadwell, Oklahoma City, Oklahoma Yield: 12 servings 1 (6-pound) beef brisket 2 to 3 tablespoons barbecue rub 1 (2-ounce) package onion soup mix (2 envelopes) 1 medium white onion, chopped 1 cup sweet barbecue sauce 1 cup water 1⁄2 cup Worcestershire sauce 1⁄2 cup soy sauce 1. Rub beef brisket with barbecue rub, and place in an oven bag. 2. In a small bowl, combine onion soup mix, onion, barbecue sauce, 1 cup water, Worcestershire, and soy sauce. Add mixture to oven bag with brisket. Seal bag, and refrigerate for at least 8 hours or overnight. 3. Preheat oven to 250°. Place brisket (in oven bag), fat side up, in a roasting pan. Bake until tender, 8 to 10 hours. 4. Remove brisket…

APPLES MADE EASY Our editorial assistant, Becky Goff, loves using this apple corer/peeler for making fall desserts and apple sauce. Not only does it peel and core, but it slices, too. It can also be used for pears and potatoes. The base suctions to your countertop for steady use. ($28; williams-sonoma.com)…