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Taste of the South|Southern Favorites 2011

from the editor

Each year, we look forward to bringing you Southern Favorites. It’s a collection of our best recipes, the ones we most often make for our families and friends, and the ones we remember fondly. This year’s issue is arranged according to the way we like to cook and entertain during the summer. From picnicking to grilling, we prefer casual meals that are fuss free and feature the season’s freshest flavors. For many of us, a summer supper doesn’t get much better than an all-vegetable meal. It’s a true celebration of the season, so we’ve got plenty of recipes for the bounty of field peas, tomatoes, squash, and okra. Summer also wouldn’t be complete without cakes, pies, cobblers, and icebox desserts. They are, after all, dishes of great pride for us…

1 min

Taste of the South|Southern Favorites 2011

Picnic Packing Tips

Before you head to your favorite spot—be it the park, the lake, the beach, or your backyard—read our tips for easy picnicking. • Pack in an ice chest to keep cold foods cold. Place ice cubes in various sizes of resealable plastic bags so you can wedge the cold packs around food containers. When you get to your picnicking site, use the ice for beverages. • Take a tip from your grandmother: Pack foods that are best suited for picnicking, such as fresh fruit or prepared foods you can eat with a minimum amount of additional preparation. • Wrap sandwiches individually. Pack individual portions of salads and fruit in plastic containers or, better yet, in small Mason jars. Once you’ve finished eating, just screw the lid back on, and save…

1 min

Taste of the South|Southern Favorites 2011

ON THE GRILL

heirloom vegetable pizza Yield: 2 large or 4 small pizzas 1 pint gourmet heirloom cherry tomatoes 1 head garlic, peeled ¼ cup olive oil, divided 1 small heirloom eggplant, sliced ¼ inch thick 1 small heirloom squash, sliced ¼ inch thick 1 small heirloom zucchini, sliced ¼ inch thick 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 cup Heirloom Tomato Sauce, divided (recipe follows) 1 recipe Cornmeal Pizza Crust (recipe follows) 2 (8-ounce) packages fresh mozzarella, sliced ¼ inch thick and divided Garnish: fresh basil 1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil; set aside. 2. In a medium bowl, combine tomatoes, garlic, and 1 tablespoon olive oil. Place on prepared baking sheet. 3. Bake until lightly charred, approximately 25 minutes; remove from…

17 min

Taste of the South|Southern Favorites 2011

DESSERTS TO SHARE

blackberry-almond upside down cake Yield: 1 (9-inch) cake ½ cup unsalted butter, softened 1 cup plus 2 tablespoons sugar 3 large eggs ½ teaspoon almond extract 1½ cups cake flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup plus 2 tablespoons whole buttermilk 1⅓ cups sliced almonds, divided ½ cup unsalted butter, melted and divided 1¼ cups firmly packed brown sugar or turbinado sugar, divided 3 to 4 cups fresh blackberries 1. Preheat oven to 350°. Spray 1 (9-inch) round cake pan with nonstick cooking spray. Set aside. 2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add almond extract, beating to combine. 3. In…

23 min

Taste of the South|Southern Favorites 2011

Our Most-favorite Recipes

brian hoffman, chief creative officer: In the years that I lived away from the South, I always found comfort from home by making my mom’s banana pudding. And I loved introducing my Seattle friends to this classic Southern dessert. brooke bell, editor: In the summer, I like to keep the kitchen cool, so I grill as much as possible. The Heirloom Vegetable Pizza with Heirloom Tomato Sauce is the perfect vehicle for using a variety of vegetables from our CSA (Community Supported Agriculture) box or trips to the farmers’ market. jodi daniels, art director: There’s nothing like good barbecue in the summertime. To mix things up, I like to make the Barbecue and Corn Cakes topped with Lime Coleslaw. Follow up with Meringue-Topped Banana Pudding for the perfect ending to…

1 min

Taste of the South|Southern Favorites 2011

from the garden

green beans with vidalia onions and red peppers Yield: 4 servings 12 ounces fresh whole green beans 2 tablespoons canola oil 1 cup thinly sliced Vidalia onion 1 clove garlic, minced ½ red bell pepper, seeded and cut into ½-inch strips 2 tablespoons soy sauce 1 tablespoon rice-wine vinegar 1 tablespoon sugar 1. Cook green beans in boiling water until crisp-tender, approximately 5 to 7 minutes. Remove green beans from boiling water, and plunge into a bowl of ice water to stop cooking process. Set aside. 2. In a large skillet, heat oil over medium heat. Add onions; cook until soft and translucent, approximately 5 minutes. Add garlic and bell pepper; cook, stirring frequently for 1 to 2 minutes. Add green beans, soy sauce, rice-wine vinegar, and sugar; cook until…

11 min

Taste of the South|Southern Favorites 2011

summer suppers

fried green-tomato blt Yield: 4 sandwiches ½ cup all-purpose flour, divided ¼ cup yellow cornmeal 1 teaspoon salt, divided ½ teaspoon ground black pepper, divided 1 large egg ¼ cup whole buttermilk ½ cup olive oil 1 green tomato, cut into 4 (½-inch-thick) slices 8 slices sourdough bread, toasted 1 recipe Chipotle Mayonnaise (recipe follows) 4 leaves Boston lettuce 12 slices bacon, cooked 1. Place ¼ cup flour in a shallow dish. Set aside. 2. Combine remaining ¼ cup flour, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper in another shallow dish. 3. In a third shallow dish, whisk egg with buttermilk. 4. In a 10-inch nonstick skillet, heat olive oil over medium-high heat. 5. Evenly sprinkle each tomato slice with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.…

15 min

Taste of the South|Southern Favorites 2011

PACK A PICNIC

chive biscuits with country ham Yield: approximately 2 dozen biscuits 3 cups Southern all-purpose flour, such as White Lily 3 teaspoons baking powder 1 teaspoon garlic salt ½ teaspoon baking soda ½ cup cold unsalted butter, diced 2 tablespoons chopped fresh chives 1½ cups heavy whipping cream 2 ounces thick-sliced ham, cut into 2-inch pieces Pepper jelly 1. Preheat oven to 450°. Line a baking sheet with parchment paper. Set aside. 2. In a large bowl, combine flour, baking powder, garlic salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Fold in chives. Make a well in center of flour mixture. Add cream to well. Using a fork, blend mixture until dough begins to form. 3. Turn dough out onto a lightly floured…

9 min

Taste of the South|Southern Favorites 2011

Storing Fresh Vegetables

Now that you’ve visited the farmers’ market or picked produce from your garden, here’s the best way to store some of summer’s favorite fruits and vegetables. Berries such as blueberries, blackberries, and raspberries: Place berries loosely in a shallow container, and refrigerate in crisper drawer. Use blackberries and raspberries within 2 days, blueberries within 5 days. Corn: Wrap in a wet paper bag, and place inside a plastic bag. Store in refrigerator. Cucumbers: Refrigerate in plastic bags; use within 5 days. Fresh herbs: Keep on kitchen counter in a vase of fresh water, trimming ends and changing water every few days. Green beans: Store in a plastic bag in refrigerator for up to 1 week. Lettuce: Wash, and lay individual leaves on a length of paper towels. Roll up the…

1 min

Taste of the South|Southern Favorites 2011

Summer Supper Ideas

Appetizer: Slow-Cooker Chipotle-and-Chili Boiled Peanuts Main dish: Grilled Bacon Meatloaf Burgers Sides: Heirloom-Tomato Salad, Spicy Grilled Corn Dessert: Brownie S’mores Main dish: Fried Green-Tomato BLT Side: Warm Potato Salad Dessert: Meringue-Topped Banana Pudding Main dish: Tomato Quiche with Cornbread Crust Side: Summer Squash Medley Dessert: Blueberry Crumb Skillet Cake Main dish: Tea-Poached Salmon with Cucumber Salad Side: Green Beans with Vidalia Onions and Red Peppers Dessert: Lemon-Poppyseed Shortcakes with Blueberries and Cream Appetizer: Mike’s Heirloom-Tomato Salsa Main dish: Grilled Cornbread Pulled-Pork Sandwiches Sides: Black-Eyed Peas with Tomatoes, Balsamic Okra Dessert: Pineapple Cobbler Main dish: Sea Bass with Strawberry Salsa Side: Filet Bean Sauté Dessert: Peaches ’n’ Cream Shortcakes Main dish: Buttermilk Oven-Fried Chicken Sides: Squash Succotash, Parsley-Lemon Potatoes Dessert: Individual Nectarine and Raspberry Cobblers Main dish: Heirloom-Tomato Sandwiches with Bacon…

1 min

Taste of the South|Southern Favorites 2011

resources

Pack a Picnic (pages 10-27): Tiffin tin available at World Market, 877-967-5362; worldmarket.com; blue-and-white melamine bowl available at Target, 800-591-3869, target.com; blue-and-white gingham tea towel available at Anthropologie, 800-309-2500, anthropologie.com. Summer Suppers (pages 66-83): Bee tumblers available at World Market, 877-967-5362; worldmarket.com. Desserts to Share (pages 84-109): Stemless martini glasses available at World Market, 877-967-5362; worldmarket.com.…

1 min