Innholdsfortegnelse for September - October 2016 i Taste of the South

When you love where you live, it’s hard to pick a favorite season, because each comes bearing its own blessings. But in my opinion, fall is the most glorious season of them all. September’s first crisp mornings send us pawing through closets for jackets; October’s cool nights encourage us to gather around the fire. It’s that urge for warmth and coziness that beckons us to bake. No longer scorched by summer’s heat, we boldly preheat our ovens, preparing to bring forth our most beloved of fresh-baked treats. This magical season inspired us to create something extra special for you this year—our Fall Desserts Cookbook, starting on page 36. This collection of cakes, cookies, pies, cobblers, bars, and more will make you remember everything you love about fall, bite by scrumptious…

Ocean Springs, Mississippi Nestled on the Mississippi Gulf Coast, this small arts and culinary enclave is home to tasty restaurants, quirky shops and galleries, and a beautiful coastline—including a portion of the Gulf Island National Seashore. When you’re not on the beach, head to the historic downtown area to enjoy these delicious eats. Vestige This upscale spot boasts a seasonal, market-driven menu with dishes ranging from perfectly cooked pork belly to a local vegetable plate to their coveted blue crab salad. It’s a great place to enjoy modern takes on Southern classics. vestigerestaurant.com Aunt Jenny ’s Catfish This family-style catfish restaurant is situated in an antebellum home that overlooks the Bay of Biloxi under a canopy of shady, sprawling oak trees. For a little nighttime fun, head down to their…

LIGHT VS. DARK The color and flavor of honey depend on the types of flowers visited by the bees. Generally, the lighter the color of the honey, the more delicate the flavor. Honey varietals may even have an aroma that is slightly reminiscent of the flower from which the bees collected the nectar. HOW TO REVIVE HONEY Honey should be stored at room temperature to prevent crystallization, but if crystallization does happen, don’t worry! Simply place the honey container in warm water and stir until the crystals dissolve. If very crystalized, place the honey container (with the cap removed) into near-boiling water that has been removed from the heat, and allow both to cool before stirring.…

SWEET POTATO BREAD WITH CANDIED PECANS Makes 1 (9-inch) loaf This spiced quickbread deliciously blurs the line between breakfast and dessert. Bread: 2 cups all-purpose flour 11/2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground allspice 11/4 cups firmly packed light brown sugar 1/2 cup unsalted butter, melted 1 (15-ounce) can cut sweet potatoes in syrup,* drained and coarsely mashed 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon lemon zest Glaze: 11/2 cups confectioners’ sugar 1/4 teaspoon vanilla extract 1/8 teaspoon kosher salt 5 to 6 tablespoons heavy whipping cream Easy Candied Pecans (recipe follows) 1. Preheat oven to 350°. Spray a 9-inch loaf pan with baking spray with flour. 2. For bread: In a large bowl, combine flour,…

Sure, Halloween is a fun time to dress up, but let’s be honest—it’s really about the candy! We asked a few of our favorite Southern chefs and bakers to share their favorite trick-or-treating goodies. “Mini Kit Kats are my favorite. I love the wafer cookie and chocolate combination.” —KEVIN GILLESPIE, Gunshow, Atlanta, GA and Revival, Decatur, GA “I’m a real sucker for candy corn—it takes me way back to trick-or-treating around my neighborhood in New Orleans. I like to go after these tri-colored candies one color at a time— white, then orange, then yellow—so that I can savor each bite.” — —DAVID GUAS, Bayou Bakery, Coffee Bar & Eatery, Arlington, VA and Washington D.C. “Butterfingers are my favorite!” —JEREMIAH BACON The Macintosh, Cha C rleston, SC “It’s not Halloween for…

APPLE-CRANBERRY CROSTATA Makes 8 servings With a flaky pastry crust and a drizzle of caramel sauce, this rustic pie is an easy way to enjoy the flavors of fall. Crust: 11/4 cups all-purpose flour 1 teaspoon sugar 1 teaspoon kosher salt 1/2 cup cold unsalted butter, cubed 4 to 5 tablespoons ice water Filling: 1 tablespoon unsalted butter 4 cups sliced Gala apple (about 3 medium apples) 1/4 cup dried sweetened cranberries 1 tablespoon sugar 1 teaspoon all-purpose flour 1/2 teaspoon lemon zest 1/4 teaspoon ground cinnamon 1/8 teaspoon kosher salt 2 tablespoons cold unsalted butter, cubed 1 large egg 1 teaspoon water 1 tablespoon turbinado sugar Vanilla-Bourbon Caramel Sauce (recipe on page 46) 1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and…

Now that we’ve all had our share of summer, a change of season is welcome. Fall brings us blessedly cooler nights, perfect for cozy dinners with close friends. This month’s supper club menu showcases my favorite ingredients of the season. The Pear and Parmesan Flatbread is the perfect starter, full of flavor and delightfully easy to prepare. I love winter squash in all its forms, but especially these Roasted Acorn Squash; they make the perfect edible bowls for the spicy Arugula Salad. The Apple-Brined Pork Tenderloin is incredibly juicy thanks to its quick cider brine (it’s great for chicken, too!); and because every supper needs a sweet ending, you have to try these Dark Chocolate Meringue Cookies—they are a light and heavenly way to indulge your sweet cravings. Enjoy the…

WHEN IT COMES TO SOUL-SATISFYING COMFORT FOOD, chicken pot pie is at the top of most Southerners’ lists. Warm and wholesome, this dish is perfect for all those hospitable Southern moments: church dinners, potlucks, new neighbor welcomes, or just for warming up when that first chill of fall hits the air. When you don’t have time to make it from scratch, here are some great places to enjoy this ultimate feel-good food. Grace’s HOUSTON, TEXAS Named after owner Johnny Carrabba’s Sicilian grandmother, Grace’s has become a Houston staple for comfort food. The dishes at Grace’s are inspired by its namesake’s abiding love of cooking and her legendary hospitality. Her over-the-top Sunday lunches filled the table not only with dishes from her homeland like meatballs in her famed tomato sauce, but…

When the leaves turn and there’s a crispness in the air, we begin to crave the tastes that accompany fall. More than any other time of year, the flavors of fall inspire our baking and fill our kitchens with the warm aromas that herald this celebrated season. In baker and author Brooke Bell’s new cookbook, Fall Baking: Southern Harvest Favorites, her passion for baking blends with glorious fall ingredients like caramel, apple, sweet potato, and cinnamon, yielding a wonderfully soul-warming collection of recipes. From delectably sweet cakes, pies, cobblers, and bars to sumptuously savory biscuits and breads, the baked wonders in this cookbook will make fall your favorite season, too. Why is fall your favorite season? It’s a dream for Southerners. We begin anticipating fall during the summer—when the temperatures…

Best known for his musical talent as part of the renowned country duo Brooks and Dunn, Kix Brooks is now wowing crowds with a new gig: cooking. His first cookbook, Cookin’ it With Kix: The Art of Celebration and the Fun of Outdoor Cooking, conveys his Louisiana background through Cajun-inspired dishes and his love of the outdoors with plenty of grilling and backyard barbecue recipes. Who is your biggest cooking influence? My dad—he wasn’t a gourmet by any means, but he was fearless with a boiling pot. He had a “throw it in there and see what happens” mentality, and that’s what cooking should be about. You have to find flavors you enjoy and let them guide you. I think people get too hung up on trying to do something…

BLACKBERRY PATCH APPLE BUTTER SYRUP Handcrafted in Thomasville, Georgia, Blackberry Patch’s products are made in small batches using time-honored Southern techniques. Enjoy it poured over waffles, French toast, pancakes, and more. $6.99; blackberrypatch.com PECAN PIE GELATO AT TÈO Owner Matthew Lee, nicknamed Tèo by his gelato trainers in Florence, Italy, has perfected Italian-style gelato. In his Austin, Texas, shop, he sells classic flavors as well as many original ones, including a sweet and creamy take on a Southern fall favorite, Pecan Pie. teogelato.com SCHERMER PECANS These Georgia-grown pecans are hand-selected and shelled to order. We especially love the sweetness and crunch of their fresh and natural Limited Edition Elliott Pecan halves—ideal for baking into the most decadent of pecan pies. $60 for 8 (5-ounce) bags; schermerpecans.com…

ORANGE AND GINGER HONEY Makes about 1 cup Try serving a spoonful of this spiced honey on a warm biscuit. 1 cup honey 6 (2-inch) strips orange zest, divided 2 ounces fresh ginger slices 2 tablespoons unsalted butter 1. In a small saucepan, bring honey, 5 orange peels, and ginger to a boil over medium heat. Remove from heat; stir in butter. Let stand for 30 minutes. 2. Remove and discard orange zest and ginger. Place remaining orange zest in a glass jar. Pour infused honey into jar. Cover and refrigerate for up to 2 weeks. SWEET AND SPICY HONEY Makes about 1 cup This tangy honey is delicious on everything from cheese and fruit to chicken and pork. 1 cup honey 1 tablespoon crushed red pepper 1 tablespoon apple…

CARAMEL-FILLED OATMEAL-CRANBERRY COOKIES Makes 20 cookie sandwiches Chewy and decadent, these cookie sandwiches are perfect for fall gatherings. 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 large eggs 11/2 teaspoons vanilla extract 11/2 cups all-purpose flour 11/2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon 3 cups old-fashioned oats 11/2 cups dried cranberries 11/2 (13.4-ounce) cans dulce de leche 1. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add flour mixture to…

HOST APPLE-BRINED PORK TENDERLOIN Brine the pork the day before, if desired. After removing it from the brine, pat dry, and place in a baking dish in the refrigerator, uncovered. Let stand at room temperature for 30 minutes before cooking. The key is to not overcook the pork—the internal temperature should register 135° to 140° on a meat thermometer; it will continue cooking after you remove it from the skillet. GUEST 1 PEAR AND PARMESAN FLATBREAD This starter is super quick to assemble just before supper. Simply bring the prepped ingredients to the host’s home, assemble, and bake as directed. Ask the host to preheat the oven before you arrive so guests aren’t kept waiting. GUEST 2 ROASTED ACORN SQUASH WITH ARUGULA SALAD Prepare the dressing, toast the pecans, and…

BEEF AND BUTTERNUT SQUASH CHILI Makes 8 to 10 servings This hearty beef chili is one of our editor’s favorites. 1 tablespoon olive oil 1 small onion, thinly sliced 1 green bell pepper, diced 1 clove garlic, minced 1 pound lean ground beef 11/2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon kosher salt 11/2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground black pepper 1 small butternut squash, peeled, seeded and diced (about 4 cups) 2 (15-ounce) cans black beans, drained and rinsed 1 (15-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes, drained 21/2 cups low-sodium chicken broth 4 cups stemmed kale Reduced-fat sour cream, to serve 1. In a large Dutch oven, heat oil over medium-high heat; add onion, and cook until tender, about…