Innholdsfortegnelse for November/December 2019 i Taste of the South

THE ROYAL TERN | Johns Island, South Carolina Located in the heart of Johns Island, this upscale seafood house has been serving up local surf and turf to the Charleston area for almost a year. Their charming, modern dining room creates a cozy atmosphere to enjoy specialties like garlicy grilled shrimp, wood-fired steaks, and even oysters from an impressive raw bar selection. Whether you come for the food or a drink from the bar, this stylish neighborhood eatery is worth a visit. theroyaltern.com EMBER | Miami, Florida Southern Florida is a melting pot of cultures and flavors, but this contemporary take on the classic bistro has found a way to stand out. Their array of tantalizing dishes and stunning ambience shake off any misconceptions that your meal will be anything…

In ancient Greek mythology, ambrosia was the food of the gods. And although the South’s version may not have such a divine origin, those who love the dish can attest to its sacredness. Introduced to the South when tropical fruits were exotic and luxurious, ambrosia has long been considered a Southern holiday tradition. The first recorded recipes for this fragrant fruit salad date back to the 1800s, and though no one is certain who deserves the founding credit, ambrosia as we know it today is believed to have Southern roots. For some, the nostalgic salad is a simple combination of orange and coconut, while others rely on more nuanced ingredients like marshmallows, maraschino cherries, or a hefty dollop of creamy mayonnaise. Our clever renditions pay homage to the classic while…

RUTABAGAS are a cruciferous vegetable—a cousin of cabbage, turnips, and broccoli. While they look similar in appearance to turnips and boast a similarly spicy flavor profile, they are sweeter and denser. The harvest season typically runs from September through June, but their peak season for the best flavor is when winter is in full force. Rutabagas’ low price also makes them an excellent budget-friendly vegetable to add to your weekly grocery list. The roots are often waxed for long-term storage, so be sure to scrub off the wax or peel them before using. Mashed Rutabagas with Sun-Dried Tomato-Bacon Jam MAKES 4 TO 6 SERVINGS Sun-dried tomatoes give the jam a deep tomato flavor, perfect for those winter nights when the warm days of summer seem far away. 3 pounds rutabagas, peeled…

Cranberry Meringue Tart MAKES 1 (9-INCH) TART We piped the meringue and then smoothed the inner edge with an offset spatula for an elegant look. 2 cups fresh or thawed frozen cranberries1¾ cups sugar, divided¼ cup fresh lemon juice1 teaspoon ground ginger¼ teaspoon kosher salt½ cup cold unsalted butter, cubed2 large eggs2 egg yolksTart Shell (recipe follows)3 egg whites, lightly beaten⅛ teaspoon cream of tartarGarnish: fresh cranberries, candied ginger 1. In a medium saucepan, bring cranberries, 1¼ cups sugar, lemon juice, ginger, and salt to a simmer over medium heat. Simmer until cranberries have softened and released their juices, about 10 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, pressing solids; discard solids. Add butter to cranberry mixture, whisking until combined. Let cool for 5 minutes. Add…

“THIS IS GEORGIA’S CUSTARD,” Mamaw says in her most velvety smooth Southern accent, glancing towards me as I hand her another green Depression glass cup. My cousins and I cut eyes at one another, grinning. “Jaw-juh’s cus-tud.” If my memories were a film, this would be the reoccurring scene; for as long as I can remember, there hasn’t been a Christmas without Georgia’s Custard. Georgia Wicks Clarke (or “Great,” as we called her) was my beloved great-grandmother and namesake. She was born in 1904, and was already 88 and soon to be bed-bound when I was born. She was the kind of person who marveled over the wrapping paper on her Christmas gifts just as much as—if not more than—what was inside, and she hated her middle name (Bumpas) more…

1 JUNIPER & SALT HEARTY SERVING LADLE If you’re planning to present soups, stews, and chowders on your table this holiday season, this chic and functional 10-inch birch wood ladle is a must. The Atlanta company’s elegant, handmade piece brings heirloom quality straight to your kitchen and looks stylish scoop after scoop. There’s even a hooked handle for securing the ladle to the side of a pot, preventing any messy slipping. $32; juniperandsalt.com 2 HERITAGE SHORTBREAD Traditional Scottish shortbread lives on thanks in part to this South Carolina company. Based on an original, century-old family recipe, Heritage Shortbread is lovingly baked with natural ingredients and makes a delicious surprise for the special people in your life. If you can’t bear to part with these irresistible bite-size pieces, grab a warm cup…

Leftover Turkey and Farro Soup MAKES 6 TO 8 SERVINGS Double the recipe for the Balsamic Roasted Vegetables when making your holiday dinner or start with fresh. Either way, this soup is sure to satisfy. 9 cups chicken or turkey stock (see A Second Helping)2 cups cooked shredded turkey¾ cup farro¼ cup chopped fresh herbs (sage, thyme, dill)2 dried bay leaves½ teaspoon kosher salt½ teaspoon ground black pepper¼ teaspoon crushed red pepper6 cups chopped collard greens3 cups chopped Balsamic Roasted Vegetables (recipe on page 55)Fresh herbs and bread, to serve 1. In a large Dutch oven, place stock, turkey, farro, herbs, bay leaves, salt, black pepper, and red pepper; bring to a boil over medium-high heat. Working in batches, stir in collard greens until wilted. Reduce heat to medium, and cook until…

MAKING A SIMPLE GRAVY With a basic ratio, making a gravy from roasted turkey drippings or broth is incredibly simple. Our perfect gravy uses 1 tablespoon of flour per cup of liquid (drippings or broth). To make gravy, measure desired amount of liquid and calculate amount of flour. In a saucepan, whisk together half of liquid and all flour; cook, whisking constantly, over medium-high heat for 3 minutes. Whisk in remaining liquid until smooth. Cook, whisking occasionally, until thickened, about 5 minutes. Salt to taste. Starting with 2 cups liquid will yield about 1½ cups finished gravy. TURKEY TIPS JUICIEST BIRD Using a roasting bag is a simple, foolproof way to create a tender and oh-so-juicy turkey. Since the turkey is roasted inside the bag, all of the drippings and…

THE FIRST TIME I TASTED CAROLINA GOLD RICE WAS IN 2008. When I asked Anson Mills founder Glenn Roberts how I should cook and eat it, he told me about the Lowcountry’s ice cream theory of eating grits and rice. The thinking is that you eat this rice by itself so there are no other distractions. I loved this idea because it paid so much respect to the ingredient that had shaped the region. It was never published by the name Charleston Ice Cream; people just called it that. The thinking was, “We don’t need ice cream if we have rice this good.” That same year, I decided to serve it as a single course on the tasting menu at McCrady’s as a gateway to understanding the story of rice…