Innholdsfortegnelse for Christmas Cookbook 2018 i Taste of the South

THROUGHOUT THE SEASON, I look for any excuse to have folks over for gatherings—anything from impromptu appetizer parties and casual Sunday suppers all the way up to full-on feasts. Like all families, mine has its list of favorites and essentials, but every year I like to add a few extra bites here and there to freshen things up. Some of the new recipes that will be making appearances this year will be the Sausage-Apple Dressing (page 60), Roasted Carrots and Parsnips with Bacon (page 57), and the Sweet Potato Gratin (page 57), just to name a few. In case you haven’t noticed, we’re kind of obsessed with side dishes. And of course, the Red Velvet Cake with Cherries and White Chocolate Frosting (page 81) will be on hand at all…

Spiced Eggnog MAKES 8 SERVINGS (photo on page 23) Ginger adds subtle warmth to this rich holiday classic. 4 egg yolks½ cup sugar6 cups whole milk1 tablespoon ground ginger½ teaspoon grated fresh nutmeg1 (28-ounce) container vanilla ice cream, softenedGarnish: sweetened whipped cream, grated fresh nutmeg 1. In a large Dutch oven, stir together egg yolks and sugar. Gradually whisk in milk, ginger, and nutmeg. Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon, 18 to 20 minutes. Remove from heat; add ice cream, stirring until melted. Cover and refrigerate for 8 hours. Garnish with whipped cream and nutmeg, if desired. Double Hot Chocolate MAKES ABOUT 9 CUPS This crowd-pleasing hot chocolate makes every occasion cozier. 1 cup firmly packed dark brown sugar½ cup…

LEFTOVER IDEA Turkey and Brie Stuffed Pastry Recipe courtesy of Joy Washburn, Braselton, Georgia MAKES ABOUT 4 SERVINGS Flaky and cheesy, this easy pastry is our favorite way to use up leftover turkey. 1 (17.3-ounce) package frozen puff pastry, thawed1 tablespoon Dijon mustard10 thin-cut slices turkey (about 6 ounces)8 (¼-inch-thick) slices Brie⅓ cup cranberry sauce½ cup firmly packed fresh arugula or baby spinach1 large egg, lightly beaten 1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. 2. Unfold 1 pastry sheet onto prepared pan. Spread with mustard, leaving a 1-inch border around edges. Top with turkey, overlapping slices slightly; top with Brie. Spread cranberry sauce over cheese. Sprinkle with arugula or spinach. Brush edges with egg wash; top with remaining pastry sheet. Crimp edges with a…

PORK 145° BEEF (for medium) 160° TURKEY & CHICKEN 165° Temp, Not Time The best way to determine doneness without cutting into your beautiful roast is to check the internal temperature with an instan-tread meat thermometer. The thermometer should be inserted at the thickest portion of the piece. For a whole turkey or chicken, insert the thermometer between the leg and the breast. For a pork or beef cut, insert into the middle of the thickest portion of the piece. Each type of meat has its own minimum temperature to ensure safe consumption and prime juiciness. Follow our guide to ensure your roasts are juicy, turkeys are golden brown and delicious, and all are safe to consume. Picture-Perfect Frosting Spread a thin layer of frosting on the sides and top…

Cornbread & Herb-Stuffed Pork Chops MAKES 4 SERVINGS Served with mustard cream sauce, these pork chops are perfect for company. ¼ cup salted butter⅓ cup minced yellow onion2 cups crumbled cornbread⅓ cup chicken broth3 tablespoons chopped fresh herbs (such as sage and rosemary)4 (1½-inch-thick) pork chops1 teaspoon kosher salt½ teaspoon ground black pepper1 tablespoon canola oil⅓ cup dry white wine1 cup heavy whipping cream2 tablespoons unsalted butter2 tablespoons Dijon mustard1 sprig fresh sageGarnish: fresh sage 1. Preheat oven to 425°. 2. In a 12-inch cast-iron skillet, melt salted butter over medium heat. Add onion; cook until tender, 2 to 3 minutes. Transfer to a medium bowl. Add cornbread, broth, and chopped herbs, stirring to combine. 3. Sprinkle pork chops with salt and pepper. Make a pocket in each pork chop…

Candied Ruby Red Grapefruit Rind MAKES 3 CUPS This sparkling confection makes even the simplest dessert look sophisticated. 5 ruby red grapefruit3 cups sugar, divided1 cup water 1. Using a sharp paring knife, slice off ends of grapefruit. Following curve of fruit, cut away outermost peel, leaving behind most of white pith. Slice peel lengthwise into ¼-inch-thick strips. 2. In a medium saucepan, heat peel and water to cover over medium heat until tender, about 10 minutes. Remove peel using a slotted spoon; set aside. 3. In a medium saucepan, heat 2 cups sugar and 1 cup water over medium heat until sugar is dissolved. Add peel, and bring to a boil. Reduce heat, and simmer until peel becomes translucent, about 10 minutes. Remove peel, and toss with remaining 1…

Cranberry-Orange Muffins MAKES 12 Cranberries add festive color to these Christmas morning muffins. STREUSEL 1 cup all-purpose flour3 tablespoons granulated sugar2 tablespoons firmly packed light brown sugar¾ teaspoon baking powder⅛ teaspoon kosher salt6 tablespoons unsalted butter, melted MUFFINS ½ cup unsalted butter, softened½ cup granulated sugar½ cup firmly packed light brown sugar2 teaspoons orange zest1 teaspoon vanilla extract2 large eggs2 cups all-purpose flour1½ teaspoons baking powder½ teaspoon kosher salt¼ teaspoon ground nutmeg½ cup whole milk1 cup fresh or thawed frozen cranberries GLAZE 1 cup confectioners’ sugar2 tablespoons whole milk½ teaspoon orange zest¼ teaspoon vanilla extract 1. Preheat oven to 350°. Spray a 12-cup muffin pan with baking spray with flour. 2. For streusel: In a medium bowl, whisk together flour, sugars, baking powder, and salt. Drizzle with melted butter, and…

Roasted Garlic Mashed Potatoes MAKES 6 SERVINGS If you’re a garlic lover, you’ll be swooning over these flavor-packed mashed potatoes. 2 medium heads garlic2 teaspoons olive oil3 pounds red potatoes, quartered2 teaspoons kosher salt, divided4 ounces cream cheese, softened¼ cup unsalted butter, cubed½ teaspoon ground black pepper1 cup whole milk⅔ cup freshly grated Parmesan cheese 1. Preheat oven to 400°. 2. Cut ½ inch off top end of garlic heads, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and wrap garlic in foil. 3. Bake until golden brown and soft, 40 to 45 minutes. Let cool completely. Squeeze garlic cloves into a small bowl; coarsely mash with a fork. 4. In a large Dutch oven, bring potatoes, 1 teaspoon salt, and water to cover to…