Innholdsfortegnelse for September - October 2013 i Taste of the South

MUCH OF THIS ISSUE WAS photographed last fall at High Hampton Inn & Country Club in Cashiers, North Carolina, which is located in the heart of the Blue Ridge Mountains. If you’ve never visited, it’s the ultimate place to enjoy autumn. At High Hampton, you’re encouraged to spend time outdoors, so you won’t find televisions in the rooms, and you have to work hard (holding your cell phone at just the right angle in a specific spot) to get cell phone service. This might sound scary in our oh-so-connected world, but it’s liberating to spend a few days without phones ringing and text messages dinging. It enables you to truly tune in to the beauty that surrounds. High Hampton is family owned, and the staff really does their part to…

Argus Cidery Austin, Texas Stop by the tasting room of this hip cidery and sample Champagne-style hard ciders crafted from Texas-grown apples. Call ahead and reserve a fresh-packed picnic basket inspired by the owner’s favorite cookbooks. arguscidery.com Dinner in the Dahlias Cashiers, North Carolina Surround yourself with the splendor of fall at the High Hampton Inn’s annual Dinner in the Dahlias. Vibrant blooms grace the long, 30-guest table, elegantly set in the colorful heart of the inn’s 100-year-old dahlia gardens. Featuring harvest-inspired dishes crafted from the best local ingredients, this dinner under the stars is an unforgettable way to celebrate autumn’s approach. highhamptoninn.com…

STEP 1: Place pork loin lengthwise on a work surface. With your knife approximately 1⁄2 inch above bottom of pork, slice lengthwise, keeping your blade parallel to surface, cutting to but not through the other side. Unfold pork loin. STEP 2: Working with the larger half, continue slicing pork loin, unrolling as you go, until pork loin is flat. Cover with plastic wrap, and pound to an even thickness with the flat side of a meat mallet. Remove plastic wrap. STEP 3: Season pork loin with salt and pepper. Top with greens mixture, leaving a 1-inch border on all sides. Starting with end closest to you, tightly roll pork loin. STEP 4: Starting at one end, wrap pork loin with bacon slices, overlapping slightly. Tuck ends of bacon slices under…

Recently, cake-mix manufacturers reduced the size of their packages, yielding a lot of headaches in the baking aisle. But don’t fear—we asked our friend Anne Byrn, The Cake Mix Doctor, to tackle your cake-mix questions. Can I still follow my family recipes that call for larger cake mixes? “The cake-mix companies told everybody not to panic, and it turns out they were actually right. After testing all of my recipes that used cake mixes, I found that they still turned out OK with the smaller cake mix size.” My cakes are baking smaller with the new mixes. What should I do? “If your recipe calls for a larger cake mix than you can find, stir approximately 6 tablespoons of all-purpose flour into the cake mix. You’ll get the size you…

CHILI-SPICED PUMPKIN SEEDS AND PECANS Recipe on page 34 SMOKY CHICKEN SLIDERS WITH PUMPKIN-SEED PESTO Yield: 16 sliders 16 slider buns, split 1⁄4 cup butter, melted 2 cups shredded smoked Cheddar cheese 1 pound shredded chicken (from about 2 rotisserie chickens Pumpkin-Seed Pesto (recipe follows) 1. Brush cut sides of buns with melted butter. Place buns, buttered sides down, on a heated griddle or cast-iron grill pan. Cook until lightly browned, approximately 2 minutes. 2. Divide cheese evenly among bottoms of warm buns; top with chicken and approximately 1 tablespoon Pumpkin-Seed Pesto. Cover with tops of buns. Serve immediately, or place sliders on a large serving platter, cover with foil, and keep warm in a 200° oven up to 1 hour. PUMPKIN-SEED PESTO Yield: approximately 11⁄4 cups 1 cup roasted,…

Comparing Apples to Apples Although each variety is delicious in its own way, all apples are not created equal. Use our quick reference guide to popular apples and how to best enjoy them. Fuj Sweet and slightly spicy, these apples break down during baking, making them great for keeping stuffing moist. Granny Smith Well known for a reason, these tart favorites have a firm texture that holds up well when sautéed or baked. Gala This crisp, mildflavored apple is terrific for salads, but is also delicious baked. Pink Lady Firm and juicy, these versatile apples are tasty fresh or baked. They are also resistant to browning. Golden Delicious An all-purpose apple with a thin skin and sweet flavor, Golden Delicious is especially good in pies and apple butter. Honeycrisp Although…

FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE Yield: 10 to 12 servings 3 cups all-purpose flour 11⁄2 cups firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon kosher salt 1⁄2 teaspoon ground ginger 1⁄8 teaspoon ground cardamom 3 large eggs, lightly beaten 11⁄4 cups canola oil 11⁄2 cups peeled, cored, and grated pear 11⁄2 cups (1-inch cubes) peeled and cored pear (about 4 pears) 1 teaspoon vanilla extract 1 teaspoon orange zest Creamy Vanilla Glaze (recipe follows) 1. Preheat oven to 325°. Spray a 15- cup Bundt pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda, salt, ginger, and cardamom. Make a well in center of dry ingredients; add eggs, stirring…

In 1992,John Currence’spl an was to set up shop in the cozy college town of Oxford, Mississippi, before seeking out bigger kitchens in the likes of New York City. Twenty years, four restaurants, and a James Beard Award later, John Currence has made a home and name for both himself and the city that first embraced him. Playful and punchy, Pickles, Pigs & Whiskey doesn’t hold back. Mississippi’s favorite son makes no excuses for his food, his style, or his point of view. And he challenges readers to do the same. Currence’s cookbook is a lifetime in the making and pays homage to the flavors, cities, and people who’ve shaped him, with recipes that look forward to the future of Southern foodways. You say, “my food is supposed to tell…

SPECIALTY FOODS, LLC At MistaDale’s, we are committed to using only the freshest, gluten-free ingredients available, without preservatives, to create delicious condiments that will make your taste buds take notice. Try all three flavors of our Mustard Slaw to complement your panini sandwiches, hot dogs, brats, BBQ, burgers, fish, and more. FIND OUR PRODUCTS AT LIKE US ON FACEBOOK MISTADALES.COM RELISH IT! ENJOY! -MD FIND OUR PRODUCTS AT MISTADALES.COM LIKE US ON FACEBOOK AVAILABLE AT KROGER STORES…

COVER Measuring cup available at West Elm, 888-922-4119, westelm.com; 3-quart rectangular baking dish in Marseille by Le Creuset, 877-418- 5547, lecreuset.com. JUST A TASTE Page 7 Table by T.A. Shaw and Sons Woodworks, Franklin, North Carolina, 888-275-6172, tashawandsonswoodworks.com; location courtesy of High Hampton Inn & Country Club, 800-334-2551, highhamptoninn.com. SOUTHERN PLATE SUPPERS Pages 17-22 White latte bowl available at Anthropologie, 800-309-2500, anthropologie.com; cow milk glasses available at Pottery Barn, 888-779- 5176, potterybarn.com; blue and white linen available at World Market, 877-967-5362, worldmarket.com; 3-quart rectangular baking dish in Marseille by Le Creuset, 877-418- 5547, lecreuset.com; White Mercer dinner plate available at Crate and Barrel, 800-967-6696, crateandbarrel.com; hair and makeup by Kerri Bunn. CAMPFIRE COOKOUT Pages 23-28 Picnic basket available at Peterboro Basket Company, 800-555-3919, peterborobasket.com; Coleman Steel-Belted Cooler, available at amazon.com;…

Cooler air may chase away our favorite summer foods, but fall's bounty crops up in their place with few offerings more vibrant than the persimmon. Colorful, sweet, and a little exotic, persimmons are a fantastic addition to your fruit bowl. There are two major varieties common in the South, and knowing their differences is key when picking. fuyu [FOO-you] This tomato-shaped persimmon is generally sweeter than other varieties and can be eaten while still slightly underripe. Fresh fuyus are usually firm enough to slice or eat whole like an apple. Some people prefer to remove the peel, but it is certainly edible and provides lots of nutrients. They are wonderful sliced into salads or enjoyed on their own. Don't miss our recipe for Arugula Salad with Persimmon, Bacon, and Blue…

I t’s hard for me to believe my son is in eighth grade this year. In another five years, he’ll be graduating from high school and heading to college. Within 10 years, my daughter, currently a third grader, will be in college as well, and my days of starting new grades will be behind me. No more scavenger hunts for school supplies. No more class parties that need baked goods. No more homework. No more field trips. I miss them already! It seems like just yesterday I was holding my babies and anticipating their first steps. As parents, we tend to think this perception is only in our minds. But my friend, Maralee McKee, pointed out something in her wonderful book, Manners that Matter for Moms, that floored me. Children…

PEPPER-JELLY GLAZED HOT WINGS Recipe courtesy of Matthew Warren, Trussville, Alabama Yield: 3 pounds wings 3 pounds chicken wings 1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper 1⁄2 cup pepper jelly 3 tablespoons apple cider vinegar 3 tablespoons habanero sauce 5 dashes hot sauce (optional) 2 tablespoons butter Garnish: fresh cilantro 1. Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 2. To prepare wings, start from the wing tip and find the first joint. Cut in the middle of joint to separate tip from wing. Discard tip. 3. Find the next joint and cut skin to expose bone. Place knife blade in joint. Place palm of free hand on back of knife, and push down hard to break through joint. Repeat with…

PUMPKIN SWIRLED CHEESECAKE WITH GINGERSNAP CRUST Yield: 8 to 12 servings Crust: 11⁄2 cups gingersnap crumbs 3 tablespoons unsalted butter, melted Cheesecake: 3 (8-ounce) packages cream cheese, softened 1 cup sugar 1⁄4 cup all-purpose flour 4 large eggs 1 cup sour cream 1 tablespoon vanilla extract 1 cup canned pumpkin puree 1⁄4 teaspoon pumpkin pie spice 1. Preheat oven to 350°. Spray a 9-inch round springform pan with nonstick cooking spray. Set aside. 2. In a small bowl, combine gingersnap crumbs and melted butter for crust. Mix until moistened. Using the bottom of a measuring cup, firmly press crust mixture into bottom of prepared pan. 3. Bake until slightly browned, approximately 12 minutes. Remove from oven and let cool. Reduce oven temperature to 180°. 4. In a large bowl, beat…