Innholdsfortegnelse for Southern Potluck 2017 i Taste of the South

Nothing heralds summer in the South like an invitation to a good old-fashioned potluck. From church picnics to backyard barbecues to neighborhood parties, gatherings are better when everybody pitches in to prepare a delicious meal. The sight of a long table sagging under the weight of platters of fried chicken, sides of all kinds, and dreamy desserts stirs a sense of joyous nostalgia in us all. Morning, noon, or night—any time is perfect for a potluck. We’ve gathered our favorite Southern recipes in this special issue to help you bring something delicious, from easy breakfast, brunch, and lunch dishes to satisfying suppers. No matter the time of day, this collection of recipes has everything you need to keep your friends and family coming back for seconds. It wouldn’t be a…

Makes 24 3 pounds chicken wings 2 tablespoons vegetable oil 2 teaspoons kosher salt ½ teaspoon ground black pepper ¼ cup unsalted butter 2 cloves garlic, minced 1 tablespoon minced fresh ginger 2 (12-ounce) cans ginger ale* ¼ cup honey 2 tablespoons fresh lime juice 2 tablespoons soy sauce Garnish: sliced green onion 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. Cut off and discard wing tips; cut wings in half at joint. In a large bowl, combine chicken wings, oil, salt, and pepper, tossing to coat. Place wings on prepared pan, skin side up. 3. Bake until golden brown and crisp, about 45 minutes. 4. In a small saucepan, melt butter over high heat. Add garlic and ginger; cook, stirring occasionally, until fragrant, about…

Makes 6 to 8 servings 1 (10-ounce) bag angel hair coleslaw 1 large red bell pepper, seeded and thinly sliced 1 large green bell pepper, seeded and thinly sliced 1 large orange bell pepper, seeded and thinly sliced 1 large yellow bell pepper, seeded and thinly sliced 1 cup thinly sliced purple cabbage 1 cup grape tomatoes, halved ⅓ cup olive oil ⅓ cup white wine vinegar 1 tablespoon sugar 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh oregano 1 teaspoon kosher salt 1 teaspoon ground black pepper Garnish: fresh basil 1. In a large bowl, combine coleslaw, bell peppers, cabbage, and tomatoes. 2. In a small bowl, whisk together oil, vinegar, sugar, basil, oregano, salt, and pepper. Pour mixture over slaw mixture, tossing to combine. 3. Cover and…

Makes 4 to 6 servings ½ pound smoked sausage, sliced ¼ inch thick 3½ cups water 1 cup quick-cooking grits ¾ teaspoon salt ⅛ teaspoon ground black pepper 1 cup shredded extra-sharp white Cheddar cheese ½ cup heavy whipping cream 2 large eggs, lightly beaten Garnish: fresh baby arugula, chopped fresh chives, shaved Parmesan cheese 1. Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray. 2. In a medium saucepan, cook sausage over medium-high heat, stirring occasionally, until browned, about 4 minutes. Remove sausage from pan, and let drain on paper towels. Wipe pan clean. 3. In same pan, bring 3½ cups water to a boil. Gradually stir in grits, salt, and pepper. Cook, stirring frequently, until thickened, about 5 minutes. Stir in cheese until smooth.…

Makes about 6 servings 4 cups diced smoked sausage 1 cup diced red bell pepper 1 cup diced yellow onion 2 tablespoons chopped canned green chiles 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups whole milk 2 cups chicken broth 4 cups shredded sharp Cheddar cheese, divided 1 cup sour cream 1 teaspoon kosher salt ¼ teaspoon ground black pepper 1 (30-ounce) package frozen hash brown potatoes, thawed (about 10 cups) 1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. 2. In a large nonstick skillet, cook sausage over medium-high heat until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 3. Add bell pepper, onion, and chiles to pan; cook, stirring occasionally,…

Makes 8 to 10 servings 5 cups chopped fresh tomatoes (about 2 pounds) 2½ teaspoons kosher salt, divided 2 tablespoons olive oil ¾ cup chopped yellow onion 2 cloves garlic, minced 1½ pounds boneless skinless chicken breasts, chopped 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano ½ teaspoon ground black pepper 1½ cups heavy whipping cream 8 ounces penne pasta, cooked according to package directions 1 cup shredded mozzarella cheese Garnish: chopped fresh basil, chopped fresh oregano 1. Place a colander in a pie plate. Add tomatoes and 1 teaspoon salt, stirring to combine. Let stand for 30 minutes. Discard liquid. 2. Preheat oven to 350°. Spray a 13x9- inch baking dish with cooking spray. 3. In a large skillet, heat oil over medium heat. Add onion and…

Makes 4 quarts 6 (3.25-ounce) candy bars*, chopped into ½-inch pieces 1 (14-ounce) can sweetened condensed milk ½ cup chocolate syrup 8 cups whole milk Garnish: caramel sauce, chopped peanuts, chopped candy bars 1. In a medium saucepan, combine candy bar pieces and condensed milk. Cook over low heat, stirring frequently, until candy bars are almost melted but a few chunks remain. Remove from heat, and let cool slightly. 2. Add chocolate syrup to candy bar mixture, stirring well. Stir in milk. 3. Pour chocolate mixture into a 4-quart ice cream freezer. Freeze according to manufacturer’s instructions. Garnish servings with caramel, peanuts, and chopped candy bars, if desired. *We used Snickers candy bars. KEY LIME PIE Makes 1 (9-inch) pie 1¼ cups graham cracker crumbs ¼ cup firmly packed light…

Makes 10 to 12 servings 2¼ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt 1 cup unsalted butter, melted ¾ cup whole buttermilk 3 large eggs 1 teaspoon vanilla extract 1 cup blackberry preserves, divided 3 tablespoons water 4 cups sweetened whipped cream Garnish: fresh blackberries, torn fresh mint 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour. 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry ingredients; add melted butter, buttermilk, eggs, and vanilla. Beat with a mixer at low speed until combined, about 2 minutes. Pour into prepared pan. 3. Bake until a wooden pick inserted in center comes…

Makes about 10 servings 1 tablespoon vegetable oil 1 cup diced yellow onion 2 cloves garlic, minced 2 (15-ounce) cans pinto beans, drained and rinsed 2 (15-ounce) cans red beans, drained and rinsed 2 (15-ounce) cans cannellini beans, drained and rinsed 2 (12-ounce) bottles root beer* ½ cup apple cider vinegar ½ cup ketchup 3 tablespoons firmly packed light brown sugar 2 tablespoons Dijon mustard 2 teaspoons chili powder 1½ teaspoons kosher salt 1 teaspoon ground black pepper 1. Preheat oven to 400°. 2. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring frequently, until just browned, about 8 minutes. Add garlic; cook for 1 minute. Stir in beans and all remaining ingredients. Bring to a boil. 3. Transfer pot to oven, and bake, uncovered,…

Makes 1 (9-inch) pie 3 medium tomatoes (about 1 pound) ½ teaspoon kosher salt ½ (14.1-ounce) package refrigerated piecrusts 2 teaspoons all-purpose flour ¼ teaspoon ground black pepper, divided 2 tablespoons chopped green onion, divided 2 teaspoons distilled white vinegar, divided 1 cup shredded Cheddar cheese, divided ½ cup grated Parmesan cheese, divided ¾ cup mayonnaise 1. Slice tomatoes ¼-inch-thick, and remove seeds. Place tomatoes in a single layer on paper towels. Sprinkle with salt; let stand for at least 30 minutes. Press with additional paper towels to remove excess moisture. 2. Preheat oven to 450°. 3. Unroll piecrust, and lightly sprinkle both sides with flour, brushing off excess. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Gently prick…

Makes about 8 servings Rolls: 3½ cups all-purpose flour 1 cup warm water (105° to 110°) 6 tablespoons unsalted butter, melted ¼ cup nonfat dry milk 1 (0.25-ounce) package active dry yeast 3 tablespoons sugar 2 tablespoons orange zest 2 teaspoons salt ½ cup orange marmalade ½ teaspoon ground ginger Icing: 4 ounces cream cheese, softened ¼ cup unsalted butter, softened 2 cups confectioners’ sugar 1. For rolls: In a large bowl, beat flour, 1 cup warm water, melted butter, dry milk, yeast, sugar, zest, and salt with a mixer at low speed until combined. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draftfree place (75°) until doubled in size, about 1 hour. 2. On a…

Makes 10 to 12 servings 1 tablespoon olive oil 1 (8-ounce) package sliced fresh mushrooms 1½ tablespoons minced fresh garlic ¼ teaspoon crushed red pepper 1 pound ground Italian sausage 1 (28-ounce) can crushed tomatoes with basil ¼ cup water 1 teaspoon kosher salt ½ teaspoon dried oregano ¼ teaspoon sugar 10 cups frozen cheese ravioli, cooked according to package directions 1 cup shredded mozzarella cheese ¼ cup grated Parmesan cheese Garnish: fresh basil 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms, garlic, and red pepper; cook, stirring occasionally, until softened, about 4 minutes. Add sausage. Cook, stirring frequently, until browned and crumbly, about 5 minutes. 3. Stir in tomatoes, ¼ cup…

Makes 8 to 10 servings 2 pounds ground beef 2 (1.25-ounce) packages taco seasoning mix 1½ cups water 2 (15-ounce) cans pinto beans, drained and rinsed 2 cups shredded Cheddar cheese 2 cups crushed tortilla chips 3 cups sliced green leaf lettuce ½ cup chopped tomato ⅓ cup chopped green onion 1. Preheat oven to 350°. Spray a 13x9- inch baking dish with cooking spray. 2. In a large skillet, cook beef over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain. 3. Add seasoning mix, 1½ cups water, and beans; cook over mediumlow heat until most of liquid has evaporated, about 10 minutes. Spoon into prepared pan. Top with cheese. 4. Bake until cheese is melted, about 10 minutes. Top with tortilla chips, lettuce, tomato, and green…

Makes 8 servings 12 cups peeled sliced fresh peaches 3 cups fresh blueberries 1 cup granulated sugar 2 tablespoons fresh lemon juice ¼ cup cornstarch 1 (14.1-ounce) package refrigerated piecrusts 1 large egg, lightly beaten 1 tablespoon turbinado sugar 1. Preheat oven to 350°. In a large bowl, combine peaches, blueberries, granulated sugar, and lemon juice. Let stand for at least 10 minutes. 2. Drain fruit mixture in a colander; discard liquid. Transfer to a large bowl; stir in cornstarch. Spoon mixture into 13x9-inch baking dish. 3. On a lightly floured surface, unroll one piecrust. Lightly brush with water; top with second piecrust. Roll ¼-inch thick. Cut dough into 1¼-inch-wide strips. Arrange over filling in a lattice design. Trim excess dough. Brush dough with egg, and sprinkle with turbinado sugar.…

Makes 8 servings 3 tablespoons unsalted butter ½ cup finely chopped yellow onion 1 cup long-grain rice 2 cloves garlic, minced 2 cups chicken broth 1¼ teaspoons kosher salt 2 cups Creamed Corn (recipe on page 13) 1 cup shredded sharp Cheddar cheese, divided 1 cup shredded Monterey Jack cheese, divided ½ cup chopped fresh cilantro ½ teaspoon ground ancho chile powder ½ teaspoon ground cumin 4 medium red bell peppers 2 tablespoons water 1 tablespoon canola oil 1. In a large saucepan, melt butter over medium-high heat. Add onion; cook for 1 minute. Add rice and garlic; cook for 1 minute. Stir in broth and salt; bring to a boil. Reduce heat to medium-low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove…

Makes about 8 servings Dressing: ½ cup whole buttermilk ½ cup mayonnaise 3 tablespoons chopped fresh dill ½ teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon ground black pepper, plus more to serve Salad: 10 cups (1-inch) cubed cornbread 1 cup cherry tomatoes, halved ¾ cup sliced seedless cucumber ½ cup thinly sliced radishes, cut in half crosswise Garnish: chopped fresh dill 1. For dressing: In a small bowl, whisk together buttermilk, mayonnaise, dill, salt, garlic powder, and pepper. Cover and refrigerate until ready to serve. 2. Preheat oven to 350°. 3. For salad: Place cornbread in a single layer on a large rimmed baking sheet. Bake until cornbread is dry to the touch, about 20 minutes, stirring once. Let cool completely. 4. In a large bowl, combine cornbread,…

Makes 8 to 10 servings 3 pounds red potatoes, cut into 1-inch pieces ½ cup mayonnaise 2 tablespoons heavy whipping cream 1 tablespoon whole-grain mustard 1 teaspoon salt ½ cup chopped celery 3 tablespoons chopped green onion 3 tablespoons dill pickle relish Garnish: chopped green onion, chopped cooked bacon, ground black pepper 1. In a large stockpot, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer until fork tender, 8 to 10 minutes. Drain, and let cool. 2. In a large bowl, whisk together mayonnaise, cream, mustard, and salt. Pour over potatoes, stirring gently to combine. Add celery, green onion, and relish, stirring gently to combine. Garnish with green onion, bacon, and pepper, if desired. HERBED DEVILED EGGS Makes 24 12 large eggs…

Makes about 8 servings ½ (14.1-ounce) package refrigerated piecrusts ½ teaspoon olive oil 1 (6-ounce) bag fresh baby spinach 1¼ cups shredded Swiss cheese 12 slices bacon, cooked and crumbled ⅓ cup chopped green onion 3 large eggs 1⅓ cups heavy whipping cream ½ teaspoon ground black pepper 1. Preheat oven to 425°. 2. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Prick bottom and sides with a fork. Bake for 5 minutes. Let cool completely. Reduce oven to 350°. 3. In a medium skillet, heat oil over medium-high heat. Add spinach; cook, stirring frequently, until just wilted, about 3 minutes. Let drain on paper towels. 4. Layer…

Makes 8 to 10 servings 1 tablespoon vegetable oil 1 cup chopped carrot 1 pound fresh asparagus, ends trimmed and cut into 1-inch pieces 1 cup sliced fresh mushrooms 1 cup frozen green peas ½ pound hickory-smoked deli ham, thinly sliced and cut into ½-inch pieces 1 (10.75-ounce) can cream of celery soup 1 (10.75-ounce) can cream of chicken soup 1 cup sour cream ½ cup whole milk 1 teaspoon kosher salt 3 cups dried ziti pasta, cooked according to package directions 1 sleeve buttery round crackers, crushed ¼ cup unsalted butter, melted 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large skillet, heat oil over mediumhigh heat. Add carrot; cook for 1 minute, stirring frequently. Add asparagus and mushrooms; cook for…

Makes 1 (9-inch) pie Crust: 1½ cups graham cracker crumbs 3 tablespoons sugar 5 to 6 tablespoons butter, melted Filling: 1 cup fresh blueberries ¼ cup water 3 tablespoons sugar 1 tablespoon light corn syrup ¾ teaspoon cornstarch ⅛ teaspoon salt ½ teaspoon lemon zest 1 (8-ounce) package cream cheese, softened ¾ cup confectioners’ sugar 1½ cups heavy whipping cream ½ teaspoon vanilla extract 1. Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray. 2. For crust: In a large bowl, combine graham cracker crumbs and sugar. Add melted butter, stirring until moistened. Using a measuring cup, press mixture into bottom and up sides of prepared pan. 3. Bake for 7 minutes. Let cool completely. 4. For filling: In a small saucepan, stir together blueberries, ¼ cup…

Makes 1 (9-inch) pie ½ (14.1-ounce) package refrigerated piecrusts 1 cup sugar 2 tablespoons cornstarch, sifted 1 cup boiling water 1 teaspoon strawberry extract ½ teaspoon vanilla extract 1 (3-ounce) box strawberry gelatin 2 quarts fresh strawberries, hulled and halved Garnish: sweetened whipped cream 1. Preheat oven to 350°. 2. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 3. Bake for 20 minutes. Carefully remove paper and weights. Bake until golden brown, about 20 minutes more. Let cool for 20 minutes. 4. In a small saucepan, whisk together sugar and cornstarch.…

Makes 8 servings 1 cup plus 4 tablespoons sugar, divided ¼ cup cornstarch 1½ teaspoons lemon zest 4 cups fresh blackberries 2 tablespoons fresh lemon juice 1½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1½ cups heavy whipping cream 1. Preheat oven to 400°. 2. In a small bowl, combine 1 cup sugar, cornstarch, and zest. In a large bowl, toss together blackberries, lemon juice, and sugar mixture, coating well. Divide fruit among 8 (6- to 8-ounce) ramekins. Place ramekins on a rimmed baking sheet. 3. In a medium bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Pour cream into flour mixture, and stir with a wooden spoon just until combined. Divide dough among ramekins, placing on top of blackberry mixture. Sprinkle dough with…