Innholdsfortegnelse for Holiday Baking 2018 i Taste of the South

AS THE HOLIDAYS APPROACH, the thing my family always looks forward to is baking. We bring out the aprons, mixing bowls, cookie cutters, and rolling pins so we can dive headfirst into the season of baking ahead. Flour, sugar, and butter become frequent guests on our kitchen table as we mix dozens of cookies, pies, and even sneak a few boozy fruitcakes for my wife and me. (Check out page 120 for an updated skillet version that puts store-bought fruitcakes to shame.) And although classic iced sugar cookies and towering red velvet cakes will always be welcome on our countertops (on pages 29 and 75), I’m always looking to bring new and exciting flavors into our traditions. This season, I can’t wait to whip up a twist on a family…

CRANBERRY JAM PECAN BARS MAKES 24 BARS Quick homemade cranberry jam and buttery streusel take these bars over the top. CRUST 2½ cups all-purpose flour½ cup sugar¾ teaspoon baking powder½ teaspoon kosher salt1 cup cold unsalted butter, cubed1 large egg FILLING 5 cups fresh or frozen cranberries, divided⅔ cup sugar½ cup applesauce⅓ cup maple syrupZest of 1 orange⅛ teaspoon kosher salt1½ tablespoons cornstarch1½ tablespoons water½ cup roughly chopped pecans FOR CRUST 1. Preheat oven to 350°. Line a 13x9-inch baking dish with parchment paper, letting excess extend over sides of pan. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter, and beat with a mixer at medium speed until crumbly. Add egg, beating until combined. Reserve 1 cup flour mixture for topping. Press…

LEMON-BUTTERMILK CHESS PIE MAKES 1 (9-INCH) PIE Cornmeal and buttermilk combine to create a tender, slightly sweet crust for this classic Southern pie. CORNMEAL CRUST 1 cup plus 2 tablespoons all-purpose flour2 tablespoons plain yellow cornmeal1 teaspoon kosher salt1 teaspoon sugar½ cup cold unsalted butter, cubed4 to 5 tablespoons whole buttermilk FILLING 3 large eggs1¼ cups granulated sugar½ cup unsalted butter, softened2 tablespoons all-purpose flour1 tablespoon plain yellow cornmeal1 cup whole buttermilk2 teaspoons lemon zest1 tablespoon fresh lemon juice½ teaspoon vanilla extract¼ teaspoon kosher salt1 tablespoon confectioners’ sugar FOR CORNMEAL CRUST 1. Preheat oven to 375°. 2. In a medium bowl, stir together flour, cornmeal, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring with a…

PECAN MERINGUE WITH CRANBERRIES & ORANGE CREAM MAKES 1 (8-INCH) MERINGUE This impressive confection will have your guests coming back for seconds. PECAN MERINGUES 1 cup egg whites (from about 8 large eggs)1 tablespoon cream of tartar2 cups sugar2 cups pecans, finely chopped CRANBERRY SAUCE 2 cups fresh cranberries½ cup firmly packed dark brown sugar¼ cup granulated sugarZest and juice of 1 orange2 tablespoons honey ORANGE WHIPPED CREAM 4 cups heavy whipping cream1½ tablespoons orange zest½ cup sugar Garnish: orange zest FOR PECAN MERINGUES 1. Preheat oven to 250°. Using a pencil, draw an 8-inch circle on two sheets of parchment. Place sheets of parchment on two baking sheets, circle side down. (Circles should still be visible through parchment.) 2. In the bowl of a stand mixer fitted with the…

Spread a thin layer of frosting on the sides and top of the cake. This is called the crumb coat, and it traps loose crumbs on the surface of the cake. Freeze or refrigerate the cake for 10 minutes to set the crumb layer. With the crumb coat in place, your final layer of frosting will glide on smoothly. CHOCOLATE TIPS MELTING MUSTS When melting chocolate, chop it uniformly to make sure it melts evenly. Stir frequently during the melting process to distribute the heat throughout chocolate, which prevents scorching. STORING SECRETS Keep chocolate in an airtight container in a cool, dark place; light can affect its flavor. Chocolate absorbs other flavors, so store it separately from aromatic foods, such as garlic or onions. BAKING 101 1 Use a dry…

GINGERBREAD SHEET CAKE MAKES 1 (13x9-INCH) CAKE Molasses adds rich sweetness to this tender sheet cake. 2¼ cups all-purpose flour1 cup granulated sugar1 tablespoon ground ginger1½ teaspoons baking soda1½ teaspoons ground cinnamon½ teaspoon kosher salt½ teaspoon ground nutmeg¼ teaspoon ground allspice1¼ cups whole milk½ cup unsulphured molasses6 tablespoons canola oil2 large eggs3 tablespoons confectioners’ sugar 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour. 2. In a large bowl, whisk together flour, granulated sugar, ginger, baking soda, cinnamon, salt, nutmeg, and allspice; make a well in center of mixture. Add milk, molasses, oil, and eggs; beat with a mixer at low speed until combined, about 1 minute. Pour batter into prepared pan. Tap pan on counter twice to release air bubbles. 3. Bake until…

PEPPERMINT BROWNIES MAKES 1 (9-INCH) SKILLET A layer of creamy peppermint patties takes these fudgy brownies over the top. 1 (4-ounce) bar 60% cacao chocolate, chopped¾ cup unsalted butter1½ cups granulated sugar3 large eggs1 cup all-purpose flour¼ cup unsweetened cocoa powder1 teaspoon baking powder½ teaspoon kosher salt15 miniature peppermint patties2 tablespoons turbinado sugar¼ cup heavy whipping cream1 cup semisweet chocolate morselsGarnish: crushed peppermint candies 1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray. 2. In a large microwave-safe bowl, microwave chopped chocolate and butter on high in 30-second intervals, stirring between each, until melted and smooth (about 1 minute total). Let cool for 5 minutes; whisk in granulated sugar and eggs. 3. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Add flour…