Innholdsfortegnelse for Christmas 2011 i Taste of the South

CELEBRATING CHRISTMAS IN THE SOUTH! This issue is full of menus for the holidays and for every style of entertaining, from a biscuit buffet to a wreath-making party. Plus, you’ll find plenty of appetizers and sides for potlucks and casual gatherings. When you’re ready to bake, you’ll have a hard time choosing which delicious desserts to make first. This year, we’ve organized them according to our favorite seasonal flavors: peppermint, pecans, pumpkin and spice, and chocolate and peanut butter. We hope Christmas Cooking Southern Style will be your go-to guide this season and that our recipes will become a part of your family’s holiday tradition. our holiday baking traditions Brooke Bell, Editor come from a family of great Southern cooks, so desserts have always been an important part of our…

mini cherry tarts Yield: approximately 21⁄2 dozen tarts 2 cups all-purpose flour 1⁄2 cup fine yellow cornmeal 11⁄2 teaspoons sugar 1 teaspoon kosher salt 1⁄2 teaspoon salt 1 cup cold unsalted butter, cut into pieces 2 tablespoons honey 1 large egg yolk 1 tablespoon cold water 11⁄4 cups cherry jam 1. In the work bowl of a food processor, combine flour, cornmeal, sugar, and salts. Add butter. Pulse until mixture resembles coarse meal, about 11⁄2 minutes. Add honey, egg yolk, and 1 tablespoon water. Pulse until mixture forms a ball. Shape dough into a disk. Wrap tightly in plastic wrap. Refrigerate until firm, approximately 1 hour. 2. Preheat oven to 375°. Spray 3 (12-cup) mini muffin pans with nonstick cooking spray. 3. On a lightly floured surface, roll dough to…

brussels sprouts with cranberries and almonds Yield: 8 to 10 servings 4 tablespoons extra-virgin olive oil, divided 1 cup slivered almonds 8 cups chopped Brussels sprouts 1 cup sweetened dried cranberries 1 orange, zested and juiced 1 teaspoon salt 1⁄2 teaspoon ground black pepper 1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add almonds, and cook until almonds are fragrant, 3 to 4 minutes. Remove almonds from pan, and set aside. 2. Increase heat to medium-high. Add remaining 2 tablespoons olive oil to pan. Add Brussels sprouts, in batches if necessary, and cook, stirring frequently, until wilted, 8 to 10 minutes per batch. Add cranberries and toasted almonds. Stir in orange zest, orange juice, salt, and pepper. baked asparagus with mushrooms Yield: 6 to 8…

peanut butter–chocolate bread pudding Yield: 10 to 12 servings 12 cups cubed croissants, lightly toasted (about 10 large croissants) 2 cups semisweet chocolate chunks 6 large eggs 2 cups whole milk 1 cup sugar 1 cup crunchy peanut butter 1 teaspoon vanilla extract 1 recipe Peanut Butter–Whiskey Sauce (recipe follows) 1. Spray a 13x9x2-inch baking dish with nonstick baking spray with flour. Spread croissant cubes and semisweet chocolate chunks evenly in prepared dish. 2. In a large bowl, whisk eggs. Add milk, sugar, peanut butter, and vanilla, whisking until smooth. Pour over croissants. Refrigerate for at least 1 hour or up to overnight. 3. Preheat oven to 350°. 4. Remove baking dish from refrigerator. Let sit at room temperature for 30 minutes. 5. Bake until a wooden pick inserted in…

CREDITS Recipe Development Virginia Hornbuckle Cover; “Melt-in-Your-Mouth Biscuit Buffet,” pages 14-21; “Tapas Southern Style,” pages 22-31; “A Very Merry Celebration,” pages 40-49; “Takealong Sides,” pages 60-66; “Chocolate & Peanut Butter,” pages 86-93; “Pecans,” pages 94-101; “Homemade Gifts,” pages 102-107. Chantel Lambeth “Decking the Halls,” pages 32-39; “A Cookie-Making Extravaganza,” pages 50-59. Loren Wood “Peppermint,” pages 70-77; “Pumpkin & Spice,” pages 78-85. Photography Mac Jamieson Cover; “Tapas Southern Style,” pages 22-31; “Peppermint,” pages 70-77. Marcy Black Simpson “A Very Merry Celebration,” pages 40- 49; “A Cookie-Making Extravaganza,” pages 50-59. William Dickey “Decking the Halls,” pages 32-39; “Take-along Sides,” pages 60-66; “Pecans,” pages 94-101; “Homemade Gifts,” pages 102-107. Sarah Swihart “Melt-in-Your-Mouth Biscuit Buffet,” pages 14-21; “Pumpkin & Spice,” pages 78-85; “Chocolate & Peanut Butter,” pages 86-93. Photo Styling All photo styling by…

1 cup unsalted butter 2 1/4 cups sugar 1 1/4 cups Dutch-process cocoa 1 tablespoon espresso powder 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 1 1/2 cups King Arthur Unbleached All-Purpose Flour 2 cups chocolate chips 1 cup chopped nuts, optional Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment. In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter. Add the sugar, stirring to combine. Remove from heat. Stir in the cocoa, espresso powder, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth. Add the flour,…

pumpkin biscuits Yield: approximately 1 dozen biscuits 11⁄4 cups all-purpose flour 2 tablespoons plus 1 teaspoon sugar 1 tablespoon plus 1 teaspoon baking powder 1⁄2 teaspoon salt 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground cinnamon 3⁄4 cup pumpkin purée 1⁄4 cup butter, melted 1. Preheat oven to 450°. Line a baking sheet with parchment paper. 2. In a large bowl, sift together flour, sugar, baking powder, salt, nutmeg, and cinnamon. Add pumpkin and melted butter to flour mixture, stirring well. 3. Turn dough out onto a lightly floured surface. Knead 6 to 8 times until dough is smooth. Roll dough to 1⁄2-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps once. Place on prepared baking sheet. 4. Bake until lightly golden, 10 to 12 minutes. Serve warm. cheddar-thyme…

vanilla pound cake with peppermint glaze Yield: 10 to 12 servings 3 cups all-purpose flour 1 tablespoon vanilla powder (see note) 1 teaspoon salt 1⁄2 teaspoon baking powder 1 cup unsalted butter, softened 1⁄2 cup butter-flavored shortening 3 cups sugar 1⁄2 vanilla bean, split lengthwise, seeds scraped and reserved 5 large eggs 1 cup whole buttermilk 2 teaspoons vanilla extract 1 recipe Peppermint Glaze (recipe follows) Garnish: crushed peppermints 1. Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. 2. In a large bowl, sift together flour, vanilla powder, salt, and baking powder. Set aside. 3. In a separate large bowl, beat butter and shortening at high speed with an electric mixer until creamy, about 6 minutes. Reduce mixer speed to medium, and gradually…

no-bake apricot pecan cookies Yield: approximately 31⁄2 dozen cookies 2 cups chopped pecans, divided 11⁄2 cups firmly packed light brown sugar, divided 1 cup finely chopped dried apricots 1 large egg, beaten 1⁄2 cup unsalted butter, softened 21⁄2 cups crisp rice cereal 1 teaspoon vanilla extract 1. In a large saucepan, combine 1 cup pecans, 1 cup brown sugar, apricots, egg, and butter. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium, and simmer for 10 minutes, stirring often. 2. Remove pan from heat. Add rice cereal and vanilla, stirring to combine. Let cool. When cool enough to handle, roll into 1- to 11⁄2-inch balls. 3. Place remaining 1 cup pecans in the work bowl of a food processor. Pulse until finely ground. 4. In a…

mini pumpkin whoopie pies Yield: approximately 3 dozen pies 1⁄2 cup sugar 1⁄2 cup firmly packed light brown sugar 1⁄2 cup canola oil 3⁄4 cup pumpkin purée 1 large egg, lightly beaten 1⁄2 teaspoon vanilla extract 11⁄2 cups all-purpose flour 1 tablespoon pumpkin pie spice 1⁄2 teaspoon salt 1⁄2 teaspoon baking powder 1⁄2 teaspoon baking soda 1 recipe Buttered Rum–Marshmallow Filling (recipe follows) Garnish: English toffee bits 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside. 2. In a medium bowl, combine sugars, oil, pumpkin, egg, and vanilla. 3. In a separate bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. Add flour mixture to pumpkin mixture, whisking to combine. 4. Using a 1-inch spring-loaded ice-cream scoop, scoop dough, at least…

homemade irish cream Yield: approximately 51⁄2 cups 2 cups heavy whipping cream 2 cups whiskey 1 (14-ounce) can sweetened condensed milk 1⁄2 cup vanilla syrup 2 tablespoons instant espresso powder 2 teaspoons vanilla extract 1. In a blender, combine cream, whiskey, condensed milk, vanilla syrup, espresso powder, and vanilla extract. Pulse until well blended. Store in an airtight container in the refrigerator for up to 1 week. chocolate hazelnut spread Yield: approximately 3 cups 3 cups toasted chopped hazelnuts 1 (14-ounce) can sweetened condensed milk 8 (1-ounce) squares bittersweet chocolate, chopped 1⁄4 cup natural unsweetened cocoa powder 2 tablespoons vegetable oil 1 tablespoon light corn syrup 1⁄2 cup whole milk 1. In the work bowl of a food processor, purée hazelnuts until they release oil, approximately 5 minutes. 2. In…

Crust 1 cup King Arthur Unbleached All-Purpose Flour 1/3 cup almond flour or ground almonds 2 tablespoons brown sugar 1/4 teaspoon salt 6 tablespoons (3 ounces) butter, cold Batter 8 ounces (1 large package) cream cheese, room temperature 1/4 cup sugar 2 tablespoons heavy cream OR sour cream 1 large egg 1 teaspoon vanilla extract To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed. Divide the crumbs among the 12 cups of a mini-cheesecake pan or muffin pan (use…