Innholdsfortegnelse for Christmas 2010 i Taste of the South

This issue is full of the food and grand traditions that represent Christmas in the South. From a Texas Hill Country Caroling Party to a Mississippi Delta Open House, we have menus for every holiday occasion. Whether your family enjoys a traditional Christmas day feast with turkey and all the trimmings or everyone takes turns stirring a simmering pot of gumbo, food traditions–and the memories they create–keep the magic of the season alive. For those who love to spend time baking, we’ve got plenty of wonderful cakes, pies, cookies, and other sweet treats you’ll want to share with family and friends. We hope you enjoy this issue of Christmas Cooking Southern Style as much as we’ve enjoyed bringing it to you. Merry Christmas and happy baking! Our favorite holiday traditions:…

catfish cakes with rémoulade Yield: 11⁄2 dozen cakes 8 tablespoons vegetable oil, divided 1 pound catfish fillets 11⁄2 cups plus 2⁄3 cup Japanese bread crumbs (panko), divided 1⁄2 cup minced red bell pepper 1⁄4 cup minced green onion 1 tablespoon chopped fresh parsley 21⁄2 teaspoons Old Bay Seasoning, divided 1 teaspoon salt, divided 1⁄2 teaspoon ground black pepper 4 large eggs, divided 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 cup all-purpose flour 2 tablespoons water 1 recipe Rémoulade (recipe follows) Garnish: sliced green onion and lemon zest 1. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add catfish fillets; cook until flaky, 4 to 5 minutes per side. 2. In a medium bowl, combine catfish, 2⁄3 cup bread crumbs, bell pepper, green onion, parsley, 11⁄2…

red velvet peppermint cake Yield: 1 (3-layer) 9-inch cake 1 cup unsalted butter, softened 21⁄2 cups sugar 6 large eggs, at room temperature 23⁄4 cups cake flour 1⁄4 cup unsweetened natural cocoa powder 3⁄4 teaspoon salt 1⁄4 teaspoon baking soda 1 (8-ounce) container sour cream, at room temperature 1⁄2 cup whole buttermilk, at room temperature 2 (1-ounce) bottles red food coloring 11⁄2 teaspoons vanilla extract 1 recipe Peppermint Mousse Filling (recipe follows) 1 recipe Peppermint Crème Icing (recipe follows) Garnish: crushed soft peppermints 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour; line with parchment rounds, and spray again. Set aside. 2. In a large bowl, beat butter and sugar at high speed with an electric mixer until light and fluffy. Add eggs,…

cranberry-pineapple sorbet Yield: 11⁄2 quarts 16 ounces fresh cranberries or 2 (8-ounce) packages frozen cranberries, thawed 1 pineapple, peeled, cored, and chopped 1 cup Simple Syrup, chilled (recipe on page 100) 1⁄2 cup fresh orange juice 1⁄8 teaspoon salt Garnish: sugared cranberries, fresh mint 1. In the work bowl of a food processor, purée cranberries until smooth. Strain through a fine-mesh sieve, pressing solids to release as much liquid as possible. Reserve liquid, and discard solids. Repeat process with pineapple. 2. In a medium bowl, combine cranberry purée, pineapple purée, Simple Syrup, orange juice, and salt. Cover, and refrigerate for 4 hours, or overnight. 3. Pour mixture into a gel-type ice-cream maker. Freeze according to manufacturer’s instructions. Sorbet will be soft. Store in an airtight container in the freezer for…

Masthead Page 6 Copper cookie cutter available at Birmingham Bake & Cook Co., 205-980-3661, bakeandcookco.com. New Orleans Réveillon Pages 12-19 Match dinnerware available at Bromberg’s, 800-633-4616, brombergs.com. Lowcountry Brunch Pages 20-27 Dansk Edesia small tumblers available at Macy’s, 800-289-6229, macys.com; mini trifle dishes available at Bed Bath & Beyond, 800-462-3966, bedbathandbeyond.com; Palace china in ivory by Pickard, 847-395-3800, pickard.com. Mississippi Delta Open House Pages 28-35 Wreath by Studio Flower, 205-915-3849, studioflower.com; cake plate by Food Network Collection available at Kohl’s, 866-887-8884, kohls.com; red napkins available in-store only, 2-tier server, White Blossom Dinnerware, 16-piece service for 4, Simply Shabby Chic Chateaux Dinner Plates, part of 16-piece service for 4, available at Target, 800-440-0680, target.com; location courtesy of Ray Chaffin. Loft Cheese Party Pages 36-41 Tall milk-glass cake stand available at Fishs…

roasted winter vegetables Yield: 8 to 10 servings 4 small bunches baby carrots with green tops, peeled and trimmed 1 (1.5-pound) bag fingerling potatoes, washed and cut in half lengthwise 1 pound fresh Brussels sprouts, trimmed and cut in half 1 (10-ounce) bag cipollini onions, peeled 1 small bunch radishes, washed, trimmed, and cut in half 2 teaspoons kosher salt 1 teaspoon ground black pepper 3 tablespoons unsalted butter, melted 3 tablespoons olive oil 1. Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil. Set aside. 2. In a large bowl, combine vegetables, salt, and pepper. Add butter and olive oil, tossing to coat. Place vegetables on prepared baking sheet. 3. Bake until vegetables are tender, 25 to 30 minutes. Serve immediately. southern oyster roast Yield:…

texas chili Yield: 6 to 8 servings 8 medium dried ancho chiles 1⁄4 cup all-purpose flour 1 tablespoon salt, divided 1 teaspoon ground black pepper 3 pounds sirloin, cut into small bite-size pieces 1⁄4 cup vegetable oil 8 cups beef stock 1 (15-ounce) can tomato paste 3 cups finely chopped baby Vidalia onion 1⁄4 cup finely chopped garlic 3 tablespoons chopped fresh oregano 2 tablespoons Mexican chili powder 1 tablespoon chili powder 1 teaspoon ground cumin Garnish: Mexican-blend shredded cheese, sour cream 1. In a small saucepan, combine ancho chiles with enough water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes. Let cool slightly. 2. In the container of a blender, purée chiles and water until smooth. Set aside. 3. In a large bowl, combine…

cheddar-raspberry thumbprints Yield: about 5 dozen cookies 2 cups all-purpose flour 3⁄4 teaspoon smoked paprika 1⁄2 teaspoon salt 1⁄4 teaspoon ground red pepper 1⁄2 cup unsalted butter 1⁄4 cup all-vegetable shortening 11⁄2 cups shredded sharp Cheddar cheese 1 (18-ounce) jar seedless raspberry preserves 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside. 2. In the work bowl of a food processor, combine flour, paprika, salt, and red pepper. Pulse to combine. 3. Add butter and shortening, pulsing to combine. Roll dough into 1-inch balls. Make an indentation in the center of each ball with thumb. Place 1 inch apart on prepared baking sheets. 4. Bake for 7 minutes. Remove from oven. Press indentations with the back of a spoon. Spoon 1⁄2 teaspoon preserves into each…

brandied cherries Yield: about 2 quarts 1 cup sugar 1 cup firmly packed light brown sugar 4 cups brandy, such as Calvados 2 pounds fresh cherries, pitted 1. In a small saucepan, combine sugars and brandy. Cook over medium heat until sugar is dissolved, approximately 3 minutes. Remove from heat, and stir in cherries. Divide cherries among 8 (8-ounce) jars. Store in refrigerator for up to 6 weeks. CHERRY-LICIOUS For cocktails, strain and use brandied cherry liqueur. For a dessert topping, cook over medium-high heat until thickened, about 10 minutes. Let cool slightly. Pour over ice cream, or serve with pound cake. goat cheese wafers Yield: 7 dozen wafers 2 (4-ounce) packages goat cheese 1⁄2 cup unsalted butter, softened 1 cup all-purpose flour 2⁄3 cup grated Parmesan cheese 1⁄2 cup…

benne-seed buns Yield: 20 to 24 buns 2 cups warm milk (105° to 115°),divided 2 (1⁄4-ounce) packages active dry yeast 1⁄2 cup plus 1 tablespoon sugar, divided 3⁄4 cup vegetable oil 3 cups firmly packed light brown sugar, divided 2 large eggs 1 teaspoon salt 6 to 7 cups bread flour 1 cup butter, divided 1 cup toasted benne seeds (sesame seeds), divided 1. In a small bowl, combine 1⁄2 cup warm milk, yeast, and 1 tablespoon sugar. Let stand for 5 minutes. 2. In a large bowl, combine remaining 11⁄2 cups warm milk, oil, remaining 1⁄2 cup sugar, 1⁄2 cup brown sugar, eggs, and salt. Beat at low speed with an electric mixer until smooth. 3. Add yeast mixture, beating to combine. Gradually add 5 cups flour, beating after…

smoked trout hash with buttermilkhorseradish sauce Yield: 4 servings 1⁄2 cup whole buttermilk 1⁄4 cup sour cream 2 tablespoons whole-grain mustard 1 tablespoon prepared horseradish 11⁄2 teaspoons plus 1⁄8 teaspoon salt, divided 11⁄2 pounds Yukon gold potatoes, unpeeled and diced 3 tablespoons vegetable oil, divided 2 tablespoons butter 2⁄3 cup chopped onion 1⁄3 cup chopped green onion 1⁄4 cup chopped red bell pepper 2 tablespoons water 1⁄2 (8-ounce) package smoked trout*, skinned and coarsely flaked 1⁄2 teaspoon ground black pepper 4 large eggs Garnish: sliced green onion, flaked smoked trout 1. In a small bowl, combine buttermilk, sour cream, mustard, horseradish, and 1⁄8 teaspoon salt. Set aside. 2. In a large saucepan, place potatoes with enough water to cover; add 1 teaspoon salt. Bring to a boil over medium-high heat.…

salted caramel and chocolate tart Yield: 1 (9-inch) tart Crust: 11⁄2 cups whole-wheat pastry flour 1⁄2 cup butter-flavored shortening, cut into pieces and chilled 3 tablespoons sugar 1 teaspoon ground cinnamon 3 to 4 tablespoons heavy whipping cream 1⁄2 teaspoon vanilla extract Caramel: 1 cup sugar 1⁄4 cup water 7 tablespoons unsalted butter, softened 1⁄3 cup heavy whipping cream 2 teaspoons kosher salt Chocolate: 2 tablespoons sugar 1 large egg 1 egg yolk 2 (4-ounce) bars semisweet chocolate, melted 51⁄2 tablespoons unsalted butter, melted Extra-coarse sea salt 1. In the work bowl of a food processor, combine pastry flour, shortening, sugar, and cinnamon for crust. Pulse until mixture is crumbly. Add cream and vanilla, pulsing just until dough forms a ball. Shape into a disk, and wrap tightly in plastic…

KING OF THE GRILL BAKER’S JOY STOCKING STUFFERS PANTRY PERFECT…