Innholdsfortegnelse for November/December 2018 i Taste of the South

Twinkling lights. Sheets of golden-brown cookies baking in the oven. A Charlie Brown Christmas spinning on the record player. The smell of evergreen. We all have our own set of sights, sounds, scents, and memories that come together to make the holidays special for us and our families. To me, the holidays are all about balance and planning (something I end up repeating to myself constantly). For our big family meals, this year I will be focusing on simplicity: letting beautiful products shine. Dishes like our Sorghum-Glazed Parsnips and Carrots (page 58), Brussels Sprouts and Cranberry Salad (page 52), and the brilliant, foolproof Sheet Pan Turkey (also on page 52) are as easy and elegant as they are delicious. As a food-obsessed person, I am always looking for more ways…

BAKER’S ADVICE A seasoned professional, Dolester has had her fair share of ups and downs in the kitchen. Her advice for baking success? Preparation. “Always read the complete recipe before you start, and measure out all of your ingredients. It’s best to have it all right there so you don’t forget something.” Earlier this year, Dolester Miles took home gold at the James Beard Foundation’s annual awards, where she was named the most Outstanding Pastry Chef in the country. The reigning queen of confections at Highlands Bar & Grill in Birmingham, Alabama, Dolester is no stranger to extravagant holiday meals. But when it comes to her favorite take on celebrating, it’s being with her family that hits home. Who taught you to bake? I started when I was small with…

Alamo City’s culinary heritage and roster of up-and-coming chefs have been grabbing the attention of the world. 10 places that hit the spot FAMOUS AS A LAUNCHING PAD FOR TEX-MEX CUISINE, Alamo City’s culinary heritage and roster of up-and-coming chefs have been grabbing the attention of the world—even earning it a UNESCO Creative City of Gastronomy designation, signifying its place as an international food destination. But despite its big-city growth spurt in recent years, San Antonio retains a sense of small-town Texas charm. Begin your adventures with a stop for breakfast at La Panadería, a family-owned bakery and café specializing in pan dulce (sweet bread), classic pastries, and artisanal loaves. Sample José and David Cáceres’ crisp-on-the-outside, pillowy-on-the-inside conchas or indulge in a Tequila Almond Croissant for a sweet taste of…

Sweet Potato Pecan Pie MAKES 1 (9-INCH) PIE We combined two of the most beloved holiday recipes into one perfect pie. Vinegar Pie Dough (recipe follows) FILLING 2 cups peeled cooked sweet potato (about 1 pound) 1 cup sugar ¼ cup unsalted butter, melted ¼ cup evaporated milk 4 large eggs, divided 1 teaspoon lemon zest ½ teaspoon pumpkin pie spice ½ teaspoon vanilla extract ¼ teaspoon kosher salt 1 teaspoon water TOPPING 1½ cups coarsely chopped pecans 1/3 cup firmly packed light brown sugar 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, melted ½ teaspoon pumpkin pie spice 1/8 teaspoon kosher salt Cane syrup, to serve 1. Preheat oven to 375°. 2. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface,…

Invented during the 1950s in the Home Economics department of the Campbell’s Soup Company to promote their Cream of Mushroom Soup, this cozy creation came of age with many of our parents and grandparents. Comprised of creamy gravy, mushrooms, fried onions, and green beans, it became a Thanksgiving and Christmas mainstay in the decades that followed. Just like so many of our favorite recipes, the dish has been adopted, adapted, and claimed by mothers and grandmothers across the South. Now we’re joining the ranks of such inventive home cooks with five more takes on the holiday icon worthy of any festive feast. Classic Green Bean Casserole MAKES 6 TO 8 SERVINGS With three tasty twists on the classic fried onions, our from-scratch version will make a green bean casserole lover…

THE HOLIDAYS ARE A MAGICAL TIME OF YEAR. Red and green decorations emerge as family and friends travel far and wide to be together. Memories are recounted and new ones are made, hand-picked gifts are given and received, and traditions are passed on to new generations. And in the South, food is at the very center of it all—especially vivid, towering, glorious red velvet cake. We’re not sure whether it’s the vibrant red color, hint of chocolate flavor, or decadent cream cheese frosting that makes this ruby-hued masterpiece the most festive of all desserts. But what we do know is that no holiday table is complete without one, and these 10 bakeries do them best. 1 KAMINSKY’S DESSERT CAFÉ Multiple locations in South Carolina Baked fresh daily, this award-winning red…

JOHNNY HERNANDEZ Chef and restaurateur, Johnny Hernandez Restaurants HIS PICK: SUKEBAN “I love their creative approach and how they incorporate tropical fruit into their [sushi] rolls. The presentation is always impeccable!“ CHRISTINA COKER @Christina_Coker Blogger, Champagne Taste Beer Budget Her pick: SOUTHERLEIGH “I think brunch should be an everyday thing. My favorite place for brunch in San Antonio is Southerleigh at Pearl. The Texas Gulf Crab & Avocado Omelet is a must!” GARRETT HEATH Founder and writer, SA Flavor HIS PICK: RAY’S DRIVE INN “If you’re looking for a classic San Antonio dish, you have to go visit Ray’s Drive Inn on the Westside and order the puffy taco plate.“…

Breakfast Hash MAKES 6 SERVINGS Take this hearty hash straight from the oven to the table; the cast iron keeps it nice and warm as everyone digs in family style. 1½ cups diced Yukon gold potatoes 2 tablespoons olive oil 1½ cups diced peeled butternut squash 2 cups ground mild Italian sausage (about 1 pound) 1 cup chopped sweet onion 1 clove garlic, minced 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ teaspoon chopped fresh thyme ½ teaspoon chopped fresh tarragon ¼ cup grated Parmesan cheese 6 large eggs Garnish: chopped fresh thyme 1. Preheat oven to 350°. 2. Place potatoes in a medium saucepan and cover by 2 inches of water. Bring to a boil over medium-high heat. Cook until just tender, about 5 minutes. Drain, and…

Coffee Cordial MAKES 5 CUPS With a hint of sweetness and a strong coffee flavor, this cordial is delicious stirred into everything from a simple cocktail to chocolaty brownie batter. 2 cups water 1½ cups firmly packed light brown sugar 2 tablespoons instant coffee granules 2 cups vodka 1 tablespoon vanilla extract 1. In a medium saucepan, bring 2 cups water, brown sugar, and instant coffee to a simmer over medium-high heat. Reduce heat to medium-low; cook for 1 hour, stirring occasionally. Let cool completely. Stir in vodka and vanilla. Store in an airtight container at room temperature. KITCHEN TIP The longer you let this mixture stand, the richer and deeper in flavor it will become. We recommend letting it stand for at least 2 weeks before using for optimal…

Stone Mountain Pecan | Party Pleaser Gift Tin Shelled and packed in small-town Monroe, Georgia, these buttery nuts are the ultimate holiday treat. This Party Pleaser Gift tin is filled to the brim with honey-roasted peanuts alongside roasted and salted cashews, pecans, pistachios, and more. WHERE TO FIND IT: stonemountainpecan.com Southern Gates Jewelry Tree of Life Inspired by historic wrought iron gates throughout the South, this intricately crafted silver Tree of Life pendant celebrates Southern style and tradition. An iconic symbol of strength, family, and longevity, this special sterling silver piece reminds us of massive, shady oak trees we climbed and picnicked under as children, making it the perfect accessory for anyone with Southern roots. Designed in historic Charleston, South Carolina, this pendant is best paired with the Rice Bead…

The aroma of freshly brewed coffee mixed with brandy, molasses, and clove is a scent that has become emblazoned in my head over the years. It’s funny how a mixture like that can take you back in an instant. And although this particular combination isn’t one I’d say made me overly excited as a young child, it was the calling card of Grandma’s famous fruitcake. Naturally, I was intrigued. This fruit- and brandy-filled cake was always the first treat of the Christmas season. It was a recipe she had received from her friend Doris Hart, a neighbor from her days living in Florida during my early childhood. Aside from the gingerbread man cookie, there is no dessert more nostalgic or quintessentially Christmas, in my opinion, than the fruitcake. It’s gotten…