Innholdsfortegnelse for Christmas Cookbook 2019 i Taste of the South

THE HOLIDAYS are always a balancing act, aren’t they? I find myself choosing between tried-and-true recipes and something a little newer and more exciting. In my family, there are certain dishes we expect to see on the Christmas table—green bean casserole, fluffy dinner rolls, and sweet potatoes among them—but each year, I try to mix it up a little bit. In this special collection of our favorite Taste of the South holiday recipes, you’re sure to find quite a few traditional and modern dishes to liven up your party menus. Whether you start the event with a Thyme & Pecan Pimiento Cheese Ball (page 13) or a plate of classic Smoked Paprika Cheese Straws (page 21) and end with a Spiced Rum-Pecan Pound Cake (page 48) or a gooey slice…

Sheet Pan Turkey MAKES 6 TO 8 SERVINGS Take the stress out of serving turkey with this simple sheet pan spin—which comes together deliciously in under two hours. 4 large shallots, quartered1 large white onion, cut into eighths1 head garlic, halved crosswise½ cup unsalted butter, softened2 tablespoons chopped fresh oregano3¼ teaspoons kosher salt, divided1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh thyme1 tablespoon ground black pepper8 to 10 pounds bone-in turkey pieces10 sprigs fresh herbs2 tablespoons all-purpose flour1⅔ cups low-sodium chicken brothGarnish: fresh oregano, fresh rosemary, fresh thyme 1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 2. Place shallots, onion, and garlic in an even layer on prepared pan. 3. In a small bowl, stir together butter, oregano, 3 teaspoons salt, rosemary, thyme, and pepper.…

Sweet Potato and Apple Stuffed Pork Loin Roast MAKES 6 TO 8 SERVINGS Stuffed with sweet potato and cranberries, this pork loin tastes as impressive as it looks. 2 tablespoons unsalted butter2 cups shredded sweet potato1 cup diced Fuji apple½ cup dried cranberries1 clove garlic, minced2 tablespoons chopped fresh sage1½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1 (2-pound) boneless pork loin roast1 tablespoon vegetable oilGarnish: fresh sage 1. Preheat oven to 350°. Line a roasting pan with foil. 2. In a medium sauté pan, melt butter over medium heat. Add sweet potato, apple, cranberries, garlic, sage, ½ teaspoon salt, and ¼ teaspoon pepper; cook until crisp-tender, about 10 minutes. Remove from heat; let cool for 15 minutes. 3. Make a lengthwise cut two-thirds of the way into one…

Chocolate-Hazelnut Sandwich Cookies MAKES ABOUT 24 These perfectly giftable treats are a chocolate lover's dream. ½ cup unsalted butter, softened⅓ cup plus 2 tablespoons sugar, divided2 egg yolks1 teaspoon vanilla extract1¼ cups all-purpose flour¼ cup unsweetened cocoa powder⅛ teaspoon kosher salt½ cup chocolate-hazelnut spread 1. In a large bowl, beat butter and ⅓ cup sugar with a mixer at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, sift together flour, cocoa, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. 2. Place dough between 2 pieces of parchment paper, and roll to ¼-inch thickness. Refrigerate for…

Sorghum-Bourbon Fizz MAKES 1 SERVING Recipe courtesy of Julie Tanous You can serve this cocktail over ice, but it’s also delicious shaken and strained. Just be sure to whisk everything together to dissolve the sorghum before adding ice. 1½ ounces bourbon½ ounce sorghum syrup2 teaspoons apple juice1 teaspoon fresh lemon juice1½ ounces dry hard ciderGarnish: apple slice 1. In a small bowl, whisk together bourbon, sorghum syrup, apple juice, and lemon juice until syrup is fully dissolved. Pour over ice. Top with cider. Garnish with an apple slice, if desired. Satsuma-Cranberry Prosecco Punch MAKES ABOUT 7 SERVINGS This simple punch is a crowd-pleaser. 1 (750-ml) bottle prosecco, chilled4 cups fresh satsuma or tangerine juice½ cup unsweetened cranberry juice2 teaspoons orange bittersIce ring (See How-To)Garnish: fresh rosemary sprigs 1. In a…

Slow Cooker Beef Short Ribs MAKES 4 TO 6 SERVINGS These rich and satisfying short ribs are perfect for a hearty Christmas supper. 4½ pounds bone-in beef short ribs1 teaspoon kosher salt½ teaspoon ground black pepper½ cup plus 1 tablespoon all-purpose flour, divided4 slices bacon6 tablespoons unsalted butter, divided1 cup chopped yellow onion1 cup dry red wine½ cup firmly packed brown sugar⅓ cup chili sauce2 tablespoons Worcestershire sauce1 tablespoon beef bouillon*2 teaspoons chopped fresh rosemaryGarnish: fresh rosemary sprigs 1. Sprinkle beef with salt and pepper. Dredge beef in ½ cup flour. 2. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. With a slotted spoon, remove bacon; reserve drippings in pan. Add 4 tablespoons butter, and let melt. Add ribs, and cook until browned on all sides,…

Skillet-Roasted Turkey with Bourbon-Orange Glaze MAKES 10 TO 12 SERVINGS The spicy bourbon glaze enhances the flavor of the roast turkey and also helps brown the skin. TURKEY 1 (12- to 14-pound) turkey, thawed and giblets removed½ cup unsalted butter, softened1 tablespoon orange zest1 tablespoon kosher salt1 teaspoon ground black pepper1 head garlic, halved crosswise½ orange6 small yellow onions, halved GLAZE 1 cup honey¼ cup bourbon2 tablespoons unsalted butter1 teaspoon orange zest2 cloves garlic, grated½ teaspoon kosher salt¼ teaspoon crushed red pepperGarnish: quartered oranges, fresh sage, fresh rosemary 1. Preheat oven to 350°. Place oven rack in lower third of oven. 2. For turkey: Place turkey, breast side up, in a 15-inch cast-iron skillet; pat dry with paper towels. 3. In a small bowl, stir together butter, zest, salt, and…

Spiced Nut Mix MAKES 4 CUPS Spiced nuts are great to have on hand for last-minute gifts. This mix is infused with a savory herb blend for extra flavor. 1 egg white1 tablespoon herbes de Provence1 tablespoon garlic powder½ tablespoon sea salt1 teaspoon ground sage½ teaspoon smoked paprika½ teaspoon ground black pepper¼ teaspoon ground red pepper4 cups raw mixed nuts 1. Preheat oven to 300°. Line a baking sheet with foil. 2. In a large bowl, whisk egg white until foamy. Add herbes de Provence, garlic powder, salt, sage, paprika, black pepper, and red pepper. Fold in nuts. Spread onto prepared pan. 3. Roast for 30 minutes, stirring halfway through baking. Let cool completely. Store in an airtight container for up to one month.…

Bacon-Wrapped Pork Loin MAKES 6 TO 8 SERVINGS Cornbread and collard greens add Southern flavor to this juicy pork loin. 1 (4-pound) boneless pork loin1½ teaspoons kosher salt, divided½ teaspoon ground black pepper3 cups collard greens, stemmed2 cups cubed cornbread½ cup chopped yellow onion⅓ cup chicken broth1 tablespoon apple cider vinegar¼ teaspoon crushed red pepper8 slices thick-cut bacon1 head garlic⅓ cup apple cider3 sprigs fresh rosemary 1. Place pork loin lengthwise on a work surface. With a knife about ¾ inch above bottom of meat, slice lengthwise, keeping the knife parallel to surface, cutting to within ½ inch of other long side. Open meat like a book. Working with the larger half, continue slicing and unrolling as you go, until pork loin is flat. Sprinkle with 1 teaspoon salt and…

Pear-Clementine Glazed Ham MAKES ABOUT 12 SERVINGS Fresh ginger adds a little kick to this Christmas classic. 1½ cups pear preserves½ cup clementine or orange juice1½ tablespoons grated fresh ginger1 tablespoon stone-ground mustard1 (10- to 11-pound) bone-in smoked ham (shank portion)1 cup waterGarnish: charred pear and clementine halves, bay leaves 1. Preheat oven to 325°. 2. In the container of a blender, combine preserves, clementine or orange juice, and ginger; process until smooth. Spoon mixture into a bowl; stir in mustard. 3. Using a knife, lightly score outside of ham. Place ham in a 15-inch cast-iron skillet. Pour 1 cup water in pan. Loosely cover with foil. 4. Bake for 1 hour. Uncover and bake until a meat thermometer registers 160°, about 1½ hours more, brushing occasionally with pear mixture…

POPPY SEED CHICKEN CASSEROLE WITH SOURDOUGH CRUMBLES AND BROCCOLINI MAKES 6 TO 8 SERVINGS We gave this classic Southern casserole an upgrade with bright florets of Broccolini and crunchy sourdough crumbles. ½ cup unsalted butter1 cup sliced fresh baby portobello mushrooms½ cup diced yellow onion2 cloves garlic, minced⅓ cup all-purpose flour1 cup chicken broth1 cup whole milk1 (8-ounce) package cream cheese, softened4 cups shredded cooked chicken1 bunch fresh Broccolini, trimmed and chopped1 tablespoon poppy seeds½ teaspoon celery salt½ teaspoon ground black pepper2½ cups torn and crumbled stale sourdough bread¼ cup unsalted butter, melted 1. Preheat oven to 350°. Spray a 2- to 3-quart baking dish with cooking spray. 2. In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour;…