Innholdsfortegnelse for Christmas 2009 i Taste of the South

HAVE YOURSELF A MERRY LITTLE CHRISTMAS! OUR SPECIAL CHRISTMAS ISSUE IS WIDELY ANTICIpated by Taste of the South readers each year. This year, we’ve included a traditional Christmas meal—turkey, dressing, and all the typical Southern trimmings. In case you prefer a menu with a bit more modern twist on tradition or one that is both quick and easy, we’ve taken care of that as well with two additional menus. You might enjoy taking the recipe for sweet potatoes from one and the cranberry recipe from another to customize a meal that suits your taste and time. To make planning easier, we have included preparation timelines for all the meal and party menus in this issue. Readers of our previous Christmas issues told us this feature was most helpful to them…

italian popcorn seasoning Yield: approximately 1 cup Preparation: 5 minutes 1⁄2 cup grated Parmesan cheese 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon seasoned salt 1 teaspoon ground black pepper 1⁄4 teaspoon crushed red pepper flakes IN A BOWL, combine all ingredients, stirring well to combine. Store seasoning in an airtight container. southwest popcorn seasoning Yield: approximately 3⁄4 cup Preparation: 5 minutes 1⁄4 cup chili powder 1⁄4 cup ground cumin 2 tablespoons garlic powder 1 tablespoon ground coriander 1 tablespoon salt IN A BOWL, combine all ingredients, stirring well to combine. Store seasoning in an airtight container. ranch-style popcorn seasoning Yield: approximately 2 cups Preparation: 5 minutes 3⁄4 cup dried parsley flakes 1⁄4 cup onion salt 1⁄4 cup garlic salt 1⁄4 cup onion powder 1⁄4 cup garlic powder…

sweet-potato soup with cranberry relish Yield: 6 servings Preparation: 15 minutes Cook: 28 to 30 minutes 9 cups peeled and diced sweet potatoes 6 cups chicken broth 3⁄4 cup half-and-half 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 recipe Cranberry Relish (Recipe follows.) Garnish: orange zest IN A LARGE STOCKPOT, combine sweet potatoes and chicken broth. Bring to a boil over high heat. Reduce heat to a simmer. Cook, uncovered, until sweet potatoes are tender, approximately 25 minutes. Purée sweet-potato mixture in a blender until smooth. RETURN sweet-potato mixture to stockpot. Cook over medium-low heat, stirring frequently, until heated through, 3 to 4 minutes. Add half-andhalf, salt, and pepper, stirring well to combine. TO SERVE, ladle warm soup into bowls and top with a dollop of Cranberry Relish.…

blue-cheese-stuffed mushrooms Yield: 40 mushrooms Preparation: 15 minutes Bake: 15 minutes 1 1⁄2 cups crumbled blue cheese 1⁄2 cup bread crumbs 1⁄4 cup chopped green onion 4 (8-ounce) containers whole button mushrooms, washed and stems removed PREHEAT oven to 400°. Line a rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray. Set aside. IN A MEDIUM BOWL, combine blue cheese, bread crumbs, and green onion, mixing well. Spoon a small amount of cheese mixture into the center of each mushroom cap. Place caps, stuffing side up, on prepared baking sheet. BAKE until mushrooms are soft, 10 to 15 minutes. ham-and-cream-cheese pastries Yield: 40 pastries Preparation: 25 minutes Bake: 13 minutes per batch 1 (8-ounce) package cream cheese, softened 1 1⁄2 cups finely chopped ham 1⁄4 cup finely chopped…

roasted turkey with thyme butter Yield: 10 to 12 servings Preparation: 20 minutes Bake: approximately 3 hours Stand: 20 minutes 1 (14- to 15-pound) fresh turkey, giblets removed and discarded Olive oil Salt Ground black pepper 3 carrots, roughly chopped 3 celery stalks, roughly chopped 1 onion, quartered 1 head garlic, cut in half 4 sprigs parsley 4 sprigs rosemary 4 sprigs sage 4 sprigs thyme 1 (14-ounce) can chicken broth 1 recipe Thyme Butter (Recipe follows.) PREHEAT oven to 375°. RINSE turkey and pat dry. Place turkey on a rack in a roasting pan. Pour olive oil over turkey and sprinkle with salt and pepper. Stuff carrots, celery, onion, garlic, and herbs into cavity, placing any that don’t fit in roasting pan. Truss turkey*. Pour broth into pan. CAREFULLY…

easy parmesan breadsticks Yield: 24 sticks Preparation: 5 minutes Bake: 13 minutes 1⁄4 cup butter 2 teaspoons Italian seasoning 1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper 2 (11-ounce) cans refrigerated breadstick dough 1⁄4 cup grated Parmesan cheese 1 recipe Dipping Sauce (Recipe follows.) COMBINE butter, Italian seasoning, salt, and pepper in a 13-x-9-x-2-inch baking dish and place in oven. PREHEAT oven to 350°. When oven comes to temperature, remove dish. ROLL each breadstick out to an 8-inch length. Place breadsticks side by side in prepared baking dish, brushing with butter and herbs from dish. BAKE until tops of breadsticks are golden brown, approximately 13 minutes. Remove pan from oven and immediately sprinkle cheese over top. Let cool slightly. Serve with Dipping Sauce. dipping sauce Yield: approximately 11⁄2 cups Preparation:…

stocking stuffers North Pole Pancake Molds by Williams Sonoma, $18; www.williams-sonoma.com, 877-812-6235. Sili Gourmet Daisy Brush, $8; www.wmboundsltd.com, 800-473-0504. Old River Cookie Cutters, available at Birmingham Bake & Cook, $7.50– $7.95; www.bakeandcookco.com, 205-980-3661. Copco Magnetic Measuring Prep Spoons by Mario Batali, available at Birmingham Bake & Cook, $7; www.bakeandcookco.com, 205-980-3661. Bundt Cake Thermometer by Nordic Ware, available at Birmingham Bake & Cook, $7; www.bakeandcookco.com, 205-980-3661. Kuhn Rikon Mouse Measuring Cups, $14; www.kuhnrikon.com, 800-662-5882. gifts: $25–$50 Pastry Queen Parties: Entertaining Friends and Family, Texas Style by Rebecca Rather, $32.50; www.tenspeed.com, 510-559-1600. Felix Doolittle’s personalized bakers labels round tin, 20 for $25, and personalized cards, 25 for $40; www.felixdoolittle.com, 617-969-8883. Fat Daddio’s 12-Cup Square Muffin Pan, available at Birmingham Bake & Cook, $23.95; www.bake andcookco.com, 205-980-3661. ISI Flexible Silicone Prep bowls, available…