Innholdsfortegnelse for Southern Christmas 2012 i Taste of the South

BAKING smart Having a small kitchen doesn’t have to be an excuse for not baking during the holidays. Bake smart by using stackable cooling racks that take up less counter space. ICE THE perfect CAKE 1. If your cake layers have domed during baking, level them with a serrated knife. Place the first layer, bottom side up, on a cake plate or stand. Spread icing between the layers with a sm all offset spatula. (An offset spatula will keep your hands from touching the icing.) Place icing in the center of cake layer, and use the spatula to push it out to the edge. 2. Spread a thin layer of icing on the top and sides of the cake. (It should be thin enough to see the cake underneath.) This…

mocha cupcakes with cream cheese Yield: 11⁄2 dozen cupcakes 11⁄2 cups cake flour 1 cup firmly packed light brown sugar 1⁄3 cup natural unsweetened cocoa powder 1 tablespoon espresso powder 1 teaspoon baking powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup vegetable oil 3 large eggs 1 cup sour cream 4 ounces cream cheese Chocolate Glaze (recipe follows) Garnish: chocolate-covered espresso beans 1. Preheat oven to 350°. Line 18 muffin cups with paper liners. Set aside. 2. In a large bowl, combine flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt, whisking well. Add vegetable oil; beat at low speed with an electric mixer until just combined. Add eggs and sour cream, beating until smooth. Divide batter among prepared muffin cups. 3. Cut cream…

christmas spice cookies with cranberry-orange filling Yield: approximately 2 dozen cookies 3⁄4 cup unsalted butter, softened 1⁄2 cup confectioners’ sugar 1 tablespoon orange zest 1⁄2 teaspoon vanilla extract 11⁄2 cups all-purpose flour 1 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄4 teaspoon ground cloves 1⁄4 teaspoon salt 2 tablespoons sugar 2 cups prepared cranberry-orange preserves Confectioners’ sugar 1. In a large bowl, beat butter, confectioners’ sugar, orange zest, and vanilla at medium speed with an electric mixer until creamy. 2. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, and salt. Slowly add flour mixture to butter mixture, beating until combined. Divide dough in half, wrapping each portion in plastic wrap. Refrigerate for 2 hours or overnight. 3. Preheat oven to 350°. Line 2 baking sheets with parchment paper.…

crispy cheese sticks Yield: approximately 21/2 sticks 1 cup shredded sharp Cheddar cheese 1⁄2 cup grated Parmesan cheese 3⁄4 cup all-purpose flour 1⁄2 cup pecan pieces 1⁄4 cup chilled butter, diced 1⁄2 teaspoon salt 1⁄4 teaspoon ground red pepper (or to taste) 3 to 4 tablespoons ice water 1. Preheat oven to 350°. Line a large baking sheet with parchment paper. Set aside. 2. In the work bowl of a food processor, combine cheeses, flour, pecans, butter, salt, and red pepper; pulse until mixture resembles coarse meal, approximately 7 times. Add ice water, 1 tablespoon at a time, pulsing until mixture forms a ball. Place dough on a lightly floured surface. Gently knead 2 to 3 times. 3. On a lightly floured surface, roll dough into a 10x8-inch rectangle. Using…

peppermint white chocolate crispy rice squares Yield: approximately 11⁄2 dozen squares 1⁄4 cup butter 4 cups miniature marshmallows 1 (8-ounce) bar white chocolate,melted 1 teaspoon vanilla extract 1⁄2 teaspoon peppermint extract 6 cups crispy rice cereal 1 (16-ounce) package vanillaflavored candy coating, melted 1 (16-ounce) package chocolateflavored candy coating, melted 1⁄2 cup crushed peppermints 1. Line a 13x9-inch baking pan with aluminum foil, letting 2 inches of foil hang over sides of pan. Set aside. 2. In a large saucepan, melt butter over medium heat. Add marshmallows, and cook, stirring frequently, until melted, approximately 5 minutes. Add white chocolate and extracts, stirring to combine. Add cereal, stirring to combine. Press into prepared pan. Let mixture set for at least 2 hours. 3. Using foil overhang, lift bars from pan. Invert…

a little bit of everything bark Yield: approximately 20 pieces 2 cups potato sticks 2 cups pretzels, roughly chopped 1 cup roasted salted cashews, roughly chopped 1 cup roasted salted peanuts, roughly chopped 2 cups chopped candy bar of choice (see note) 2 pounds chocolate-flavored candy coating, such as CandyQuik 1. Line a rimmed baking sheet with wax paper. Set aside. 2. In a large bowl, combine potato sticks, pretzels, cashews, peanuts, and candy bars. Remove 11⁄2 cups of mixture and set aside. 3. In a large microwavable bowl, microwave candy coating on High in 30-second intervals until melted, stirring between each interval. Pour over potato-stick mixture, stirring well to coat. Spread in an even layer on prepared pan. Sprinkle with reserved candy mixture. Let cool completely. Break into pieces…

On the Cover: Location courtesy of Lee Dawkins. From the Editor Page 7: Location courtesy of Urban Standard, 205-250-8200, urbanstandard.com. Tips & Tools Pages 8–17: Self-rising flour, Madagascar vanilla beans, pearl sugar, pure vanilla extract, Vietnamese cinnamon, violet sugar crystals, white sugar pearls, silver sanding sugar, and sparkling white sugar available at King Arthur Flour, 800-827-6836, kingarthurflour.com. No-Bake Treats Page 27: Small white bowls available at Anthropologie, 800-543-1039, anthropologie.com. Stunning Showstoppers Page 59: White and gold platter available at Macy’s, macys.com. Scrumptious Cookies Page 93: Le Parfait terrine canning jars available at Sur La Table, 800-243-0852, surlatable.com. From the Kitchen Pages 104–113: Treetop Bird party picks available at Mudpuppy, 800-670-7441, galison.com /Treetop-Birds-Party-Picks-P3501C0.aspx. Hand-drawn printable gift tags throughout issue from HeyLook blog available for download at blog.heylook.fi/2011/12/freebies-hand-drawnprintable-gift-tags.html.…