Innholdsfortegnelse for November 2013 i Taste of the South

THANKSGIVING IS A DAY SOUTHERNERS anticipate for months. The air is finally crisp, and kitchens buzz as everyone works overtime to make sure their sideboards are loaded down with favorite dishes and desserts. But most importantly, it’s an opportunity for us to gather with family, sit for a spell on the porch, and enjoy a moment together. As you begin planning your family’s Thanksgiving, let us help you pull off a fantastic feast, from start to finish. From no-fuss nibbles and classic sides to makeand- take ideas and over-the-top desserts, we’ve covered all the details for you. And by details, I mean details! We share our two-week planning schedule, tools you need to roast, fry, and brine the perfect turkey, and, of course, delicious recipes your family will love. Happy…

Don’t miss our recipe for Pecan Pie Bars on page 56. HOW TO PICK 'EM Look for pecans that feel heavy for their size, and avoid those that are cracked and rattle in the shell when shaken; this indicates age. While available year-round, pecans are harvested in the fall (October through December in most areas) and are freshest then. HOW TO STORE 'EM Unshelled pecans will keep up to three months at room temperature. When shelled, they will keep up to six months in the refrigerator or up to a year in the freezer. Because of their high oil content, always store shelled pecans in a sealed container to preserve flavor and lengthen shelf life.…

MAKE & TAKE HAM HOCK-CIDER GRAVY Yield: approximately 21⁄4 cups 1⁄2 cup reserved drippings from Cider-Brined Turkey Breast (page 41) 3 tablespoons all-purpose flour 1 cup water 2⁄3 cup apple cider 2 teaspoons apple cider vinegar 2 teaspoons chopped fresh thyme 1⁄8 teaspoon ground black pepper Salt (optional) 1. Skim fat from drippings. In a medium saucepan, place flour. Whisk in skimmed drippings, 1 cup water, and apple cider. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer until thickened and bubbly, 2 to 3 minutes. Remove from heat; stir in vinegar, thyme, and pepper. Season with additional salt, if desired. CITRUS BUTTER SAUCE Yield: approximately 2 cups 4 cups reserved marinade from Citrus Grilled Turkey (page 38), strained 2 tablespoons heavy whipping cream 1…

CHOCOLATE BUNDT CAKE Yield: 12 to 16 servings 23⁄4 cups all-purpose flour 1⁄2 cup natural unsweetened cocoa powder 11⁄2 teaspoons kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 11⁄2 cups unsalted butter, softened 21⁄2 cups sugar 4 large eggs 2 teaspoons vanilla extract 1 cup hot coffee 8 ounces bittersweet chocolate, chopped 1 cup whole buttermilk 1 (12.25-ounce) jar caramel sauce 1⁄3 cup chopped toasted pecans 1. Preheat oven to 325°. Spray a 15- cup Bundt pan with nonstick baking spray with flour. Set aside. 2. In a medium bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda. Set aside. 3. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, approximately 4 minutes. Add eggs, one at…

THE LOVELESS CAFE NASHVILLE, TENNESSEE The Loveless Cafe is an undisputed Southern icon. If legends of their glorious fried chicken and scratch-made biscuits haven’t convinced you of that already, then the hundreds of signed pictures from country music royalty and long lines of hungry patrons any day of the week ought to do the trick. And their most popular side? The macaroni and cheese, of course. The Loveless Cafe goes through more than 250 pounds of it a day. Their secret to luscious mac is overcooking the noodles, which prevents the macaroni noodles from absorbing all of the moisture, leaving a creamier, cheesier dish. Made with three cheeses and a pinch of ground red pepper for kick, Loveless’s macaroni and cheese is exactly how you want it to taste—classic, comforting,…

TURKEY POSOLE Recipe courtesy of Karen MacCollom, Gainesville, Florida Yield: 8 to 10 servings 2 tablespoons canola oil 11⁄2 cups chopped onion 3 tablespoons minced fresh garlic (about 5 cloves) 2 carrots, chopped 6 cups turkey or chicken broth 4 cups shredded leftover turkey 1 (16-ounce) jar fire-roasted green chile salsa, such as Hatch 1 (10-ounce) can tomatoes with green chiles, undrained 20 stems fresh cilantro, tied together 2 bay leaves 1 tablespoon ground cumin 2 teaspoons dried oregano 1⁄4 teaspoon ground black pepper 1 (4-inch) strip lime zest Salt to taste Garnish: cilantro leaves, sliced radish, lime wedges, queso fresco, sliced avocado, sliced red onion (optional) 1. In a large Dutch oven, heat canola oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until translucent, approximately 6…

CHOCOLATE COFFEE PECAN CHESS PIE Yield: 1 (9-inch) pie Crust: 11⁄4 cups all-purpose flour 2 teaspoons sugar 1⁄2 teaspoon salt 1⁄4 cup cold butter, cut into small pieces 1⁄4 cup all-vegetable shortening 3 tablespoons ice water Filling: 1 tablespoon instant espresso powder 2 teaspoons warm water 11⁄4 cups sugar 2 large eggs 1⁄2 cup evaporated milk 1⁄4 cup butter, melted and slightly cooled 3 tablespoons natural unsweetened cocoa powder 1 teaspoon vanilla extract 1 cup coarsely chopped pecans 1. For crust: In the work bowl of a food processor, pulse flour, sugar, and salt 2 times. Add butter and shortening; pulse until mixture resembles coarse crumbs, 6 to 8 times. Transfer flour mixture to a medium bowl. Sprinkle 3 tablespoons ice water, one tablespoon at a time, over mixture, tossing…

Q: I was reading your story about John Currence [“Cookbook Shelf,” September/October 2013, page 77] and noticed the recipe for Black-Pepper Steen’s Cane Syrup. Steen’s isn’t available in my town, so I’m curious…what does it taste like, and where can I get it? Susan Rigby Eureka Springs, Arkansas A: Steen’s cane syrup is made from natural sugar cane, which is pressed then cooked in open kettles to give the syrup a rich, barely smoky sweetness like molasses but without any bitterness. You can achieve a similar flavor and consistency by mixing one part molasses with two parts corn syrup, but we recommend ordering Steen’s online so you can enjoy its genuine flavor. steensyrup.com We always love to hear from our readers. To share your thoughts and recipes, e-mail us at tasteofthesouth@hoffmanmedia.com.…

MAKE & TAKE LEMON AND HERB PICKLED SHRIMP Yield: 10 to 12 servings 1 lemon, quartered 1⁄4 cup Old Bay Seasoning 2 pounds large fresh shrimp (tails left on, if desired) 2 small red chiles, thinly sliced, such as Fresno 1 Vidalia onion, thinly sliced 1 lemon, thinly sliced 1 clove garlic, thinly sliced 1⁄2 cup extra-virgin olive oil 1⁄2 cup apple cider vinegar 1⁄2 cup Champagne vinegar 1⁄4 cup capers, drained 3 fresh bay leaves 1⁄4 cup chopped fresh dill 1⁄4 cup chopped fresh tarragon 2 tablespoons celery seeds 1 tablespoon sugar 1 teaspoon crushed red pepper 1 teaspoon kosher salt Zest and juice of 1 lemon 1. In a large Dutch oven, add water to halfway full. Add lemon and Old Bay Seasoning, and bring to a boil…

SWEET POTATOES TOPPED YOUR WAY Yield: approximately 6 servings 2 pounds sweet potatoes, peeled and cut into 1-inch cubes 1⁄2 cup plus 2 tablespoons cane syrup, divided, such as Steen’s 2 tablespoons butter 1 teaspoon grated fresh ginger 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon salt 1 cup miniature marshmallows 3⁄4 cup coarsely chopped pecans 1. Preheat oven to 350°. Spray a 2-quart baking dish or cast-iron skillet with nonstick cooking spray. 2. In a large saucepan, add sweet potatoes and water to cover by 2 inches; bring to a boil over medium-high heat. Cook until very tender, 10 to 12 minutes. Drain. 3. In a large bowl, combine sweet potatoes, 1⁄2 cup cane syrup, butter, ginger, cinnamon, and salt; mash to desired consistency. Spoon into prepared dish. Arrange marshmallows over…

2 WEEKS OUT: ■ Confirm head count. ■ Plan your menu. • Know your kitchen’s limitations, and make things as easy on yourself as possible. If you’re preparing several dishes, try to overlap ingredients, cooking times, and temperatures as much as possible. • When possible, include dishes that don’t need to be baked. • If you have limited oven space, choose an alternative method for cooking your turkey, like our Classic Fried Turkey on page 39 or Citrus Grilled Turkey on page 38. • Don’t forget to delegate! Have other family members contribute their favorite Thanksgiving sides. ■ Make a detailed grocery list. ■ Determine which items on your menu can be prepped and prepared ahead. ■ Call and reserve your turkey. If you can get a fresh one, it…

G olden-hued and feather-light, cheese straws teeter on the edge of textural contradiction. How can something born of so much butter and cheese bake into such ethereal perfection? These savory creations are culinary alchemy at its finest, perfected in the kitchens of a thousand Southern grandmothers. Like many Southerners, cheese straws have a probable British pedigree. Across the pond, Parmesan-laced biscuits first appeared in cookbooks in the early 1800s as savory accompaniments to afternoon tea. Recipes for similar coin-shaped crackers showed up in American cookbooks more than half a century later. But it wasn’t until the cookie press was invented in the early 20th century that our beloved straws really hit their stride, eventually earning their status as a menu mainstay at Southern social engagements. Even today, no bridal shower,…

COVER For similar pottery, contact The Cook Store, 205-879-5277, thecookstoremtnbrook.com. NO-FUSS NIBBLES Pages 31-34: Gray platter available at Crate and Barrel, 800-967-6696, crateandbarrel.com; Alex Marshall 4-inch bowl in sea foam, Be Home cocktail forks from Table Matters, 205-879-0125, tablematters.com. TURKEY 4 WAYS Pages 35-42: Blue and white platter from Tricia’s Treasures, 205-871-9779, triciastreasures.us. SIMPLE SAUCES Pages 43-44: Berry and Thread bowl by Juliska, 888-414-8448, juliska.com. CLASSIC SIDES Pages 45-52: Stewart Pottery bowl from The Cook Store, 205-879-5277, thecookstoremtnbrook.com. Oval dish by Le Creuset, 877-418-5547, lecreuset.com. EASY BREADS Pages 53-54: Honey wand available at Savannah Bee Company, 800-955-5080, savannahbee.com. SOUTHERN PANTRY Pages 63-68: Large Dutch oven in Dune by Le Creuset, 877-418-5547, lecreuset.com. Cabinets by Wellborn Cabinet, Inc., 800-336-8040, wellborn.com.…

1 Roasted PERFECT ROASTED TURKEY Yield: 10 to 12 servings 1 (12-pound) turkey, thawed and giblets removed 1⁄3 cup butter, softened 2 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh rosemary 1 teaspoon kosher salt 1⁄2 teaspoon ground black pepper 1 tablespoon vegetable oil 2 large carrots, halved lengthwise and cut into 3-inch pieces 2 large celery stalks, halved lengthwise and cut into 3-inch pieces 1 medium onion, cut into 4 wedges 2 bay leaves 1 cup water 1 cup chicken broth Garnish: rosemary sprigs, sage leaves, reserved roasted vegetables 1. Preheat oven to 350°. Rinse turkey under cold water, and pat dry. In a small bowl, combine butter, sage, rosemary, salt, and pepper. Rub butter mixture under skin and on outside of turkey. Tuck wings under, and tie…

SAVORY PUMPKIN MUFFINS Yield: 1 dozen muffins 2 cups self-rising flour 2 tablespoons sugar 1⁄2 teaspoon salt 1⁄4 teaspoon ground red pepper 1⁄4 cup grated Parmesan cheese 1 cup canned pumpkin puree 3 tablespoons sour cream 1⁄2 cup butter, melted 2 large eggs 1⁄2 cup roasted salted pumpkin seeds, divided Honey (optional) 1. Preheat oven to 375°. Spray a 12- cup muffin pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, whisk together flour, sugar, salt, red pepper, and cheese. In a medium bowl, stir together pumpkin, sour cream, butter, and eggs. Add pumpkin mixture to flour mixture, stirring just until combined. Stir in half of pumpkin seeds. (Batter will be thick.) Divide batter evenly among prepared cups. Sprinkle tops of muffins with remaining pumpkin…

C allie White made biscuits for years as a celebrated Charleston caterer. But it was her daughter, Carrie Morey, who turned Callie’s one-woman show into the Holy City’s premier biscuit company. Each one of Callie’s Biscuits is made from scratch and by hand, and it’s with that same level of care and integrity that Carrie has crafted her first cookbook. The newly released Callie’s Biscuits and Southern Traditions is representative of the women who taught her how to cook and the food environment she is creating for her own family. With tips for easy entertaining and techniques for heritage dishes, Carrie’s cookbook will inspire you to create the food that draws folks to gather around your family table. With your mom in the catering business, you grew up in the…