Innholdsfortegnelse for October 2020 i Taste of the South

WE HAVE OFFICIALLY ENTERED A NEW SEASON, and I joyfully admit this is my favorite of them all! Fall brings cooler air, changing trees, and the start of a regenerative period. This year has connected me to the seasons more than any year past. I have found the outdoors a refuge from news and my home-turned-office. In March, I started taking daily walks where I notice the trees growing new leaves, flowers budding, fruits growing and ripening, and the air turning hot and humid. Now, things are beginning to cool down and wither in preparation for hibernation. This process is vital to nature’s growth—it revitalizes the soil, conserves energy for the colder months ahead, and brings a different kind of beauty to the landscape. Fall forces me to feel the…

CARAMEL CAKE IS A DELICIOUS LABOR OF LOVE no matter how you slice it. With buttery yellow cake layers stacked up high between layers of expertly crafted icing, it’s iconic for its sweet richness and worth every ounce of effort it takes. Caramel cakes are often made with lots of thin cake layers, like the doberge cakes made popular in New Orleans, but whether you make yours with two layers or 13, the truest mark of a traditional version is its cooked icing. The traditional recipes are made by cooking granulated sugar to a deep brown, boiling it with the remaining ingredients like butter and cream, and beating it so it sets up—while making sure you ice the cake at just the right time. Because mastering the cooked icing is such…

KITCHEN TIP To sear lemon slices, heat 2 teaspoons oil in a skillet over medium-high heat. Add lemon slices; cook, turning frequently, until browned, about 2 minutes. Lemon-Garlic Chicken and Rice MAKES 4 TO 6 SERVINGS Inspired by our editor’s grandmother’s recipe, this dish sings with notes of bright, tangy citrus flavor. 2 tablespoons vegetable oil4 bone-in skinless chicken thighs4 skinless chicken drumsticks2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided3 cups chopped onion1¼ cups long-grain rice3 tablespoons finely chopped garlic¼ teaspoon crushed red pepper2½ cups chicken broth¼ cup fresh lemon juice2 tablespoons chopped fresh parsleyGarnish: seared lemon slices (see Kitchen Tip) 1. Preheat oven to 350°. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. When oil is hot, reduce heat to medium. Sprinkle chicken with 2 teaspoons salt and…

I HAVE NO DOUBT that y’all will know exactly what I’m talking about when I say that the sense of smell has the ability to transport you to previous places and times in life. Sometimes you know it’s coming, like when you’re putting on a pot of your mother’s famous bean soup in the fall. Other times, it catches you off guard, like when you’re walking to work, and the scent of the wind brings memories of summers picking honeysuckle in the backyard. This dish of Malaysian chicken thighs with green sambal and congee floods my kitchen and my brain with the delicious aromas and memories of my unforgettable adventure with my future wife last year in Southeast Asia. I have always looked at food as a (sometimes literal) melting…

Pear and Butternut Squash Pull-Apart Bread MAKES 1 (8X4-INCH) LOAF Premade biscuit dough makes this bread easy to put together. 4 slices thick-cut bacon, chopped¾ cup shredded peeled butternut squash½ cup shredded Bartlett pear½ cup shredded Gruyère cheese1 teaspoon finely chopped fresh rosemary¼ teaspoon ground black pepper1 (16.3-ounce) can refrigerated flaky layers biscuits 1. Preheat oven to 350°. Spray an 8x4-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper; spray pan again. 2. In a small cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 teaspoon drippings in skillet. 3. Add squash to skillet; cook, stirring frequently, until softened, about 3 minutes. Remove from skillet; let cool slightly. 4. Pat…

Two hours west of New Orleans, Lafayette is a splendid southern Louisiana city where beautiful natural marshland meets down-home Cajun cuisine and toe-tapping tunes played seven days a week. With lots to discover, see, and eat, there’s no better place for a long autumn weekend than Lafayette, Louisiana. Start your day downtown at one of the city’s most popular spots for caffeine lovers—Rêve Coffee Roasters. If the bright yet cozy interior doesn’t spark your energy, then their delicious java certainly will. Owner Nathanael Johnson is the talent behind this local favorite, his second coffee shop venture to open after founding Cafe Mosaic just 45 minutes away in Eunice, Louisiana. Every coffee bean is roasted in their micro-roaster located right in Acadiana, so you can expect freshness with every sip. Can’t…

1 CHEF ALYSSA’S KITCHEN With all-natural ingredients, these flavorful spreads can bring fresh, bold flavors to a variety of your favorite dishes this season. In the mustard, rosemary and a special blend of chiles create a buzz that your taste buds will not be able to ignore, while the tomato jam is a tangy topping perfect for grilled meats and veggies. There’s no limit when it comes to using these versatile spreads. $8.99 for each; chefalyssaskitchen.com 2 GRACE + GRAIN SPATULAS You’ve got your go-to utensils, but your collection is missing one (or two) of these gorgeous, Georgia-crafted spatulas. Each one is handmade to order, so rest assured that each piece is one of a kind. There are also several types of woods available to choose from—walnut, cherry, and maple.…

Beef and Black-Eyed Pea Chili MAKES 6 TO 8 SERVINGS This recipe is easily adapted using 3 cups of any precooked or canned bean variety. 1 tablespoon vegetable oil3 cups chopped yellow onion4 cloves garlic, minced2 pounds ground beef1 (28-ounce) can crushed tomatoes2 cups beef broth1 (12-ounce) bottle dark lager½ cup chopped cilantro2 tablespoons ground ancho chile pepper2 teaspoons ground cumin1 teaspoon kosher salt1 teaspoon smoked paprika2 (15.8-ounce) cans black-eyed peas, drained2 tablespoons fresh lime juiceSour cream, cilantro, sliced jalapeño, and lime wedges, to serve 1. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook until lightly browned, about 5 minutes. Add garlic; cook for 1 minute. Remove vegetables from pot. Add beef; cook until browned and crumbly, about 8 minutes. Drain well, discarding drippings. 2. Return beef and…

Chicken and Sweet Potato Dumpling Soup MAKES 6 TO 8 SERVINGS You’ll fall in love with this sweet spin on classic chicken and dumplin’s. 3 tablespoons canola oil4 pieces bone-in chicken (thighs, breast, drumsticks)1 cup chopped yellow onion½ cup chopped carrot½ cup chopped celery4 cloves garlic, minced6 cups chicken broth2 tablespoons chopped fresh oregano2 dried bay leaves1 teaspoon ground cumin1 teaspoon ground black pepper4 cups sliced rainbow chardSweet Potato Dumplings (recipe follows)Garnish: crushed red pepper 1. In a large Dutch oven, heat oil over medium-high heat. Working in batches, cook chicken until browned, 3 to 4 minutes per side. Remove from pot. Add onion, carrot, celery, and garlic to pot. Cook, stirring occasionally, until vegetables are tender and starting to brown, 7 to 10 minutes. Add broth, oregano, bay leaves, cumin, black…

The culinary South is a delicious place to call home, and that’s especially evident on social media where mouthwatering photos of home-cooked meals fill our feeds daily. We tracked down the creatives behind some of our favorite Southern-based blogs to refresh your media feed and recipe routine and learn a bit about their corner of Southern cooking. “My love for queso began at my 13th birthday party. I was addicted at first bite—and for that, I credit my Tío Israel (Uncle Israel). My sister and I had begged Mami (our mother) for months to give us permission to throw a joint birthday party. After much persistent persuasion, she gave in. The day of the party, my mami set up a table filled with our favorites. Tiny sandwiches, overflowing bowls of…

Cucumber Salad with Peanut-Chile Crunch MAKES 6 TO 8 SERVINGS (photo on page 82) Pair this tangy salad with any main dish to take your meal up a notch. 1 pound Persian cucumbers, thinly sliced2 small sweet onions, thinly sliced½ cup distilled white vinegar1 tablespoon honey1 teaspoon kosher salt½ teaspoon ground black pepper1 cup mint leaves, tornPeanut-Chile Crunch, to serve (recipe follows) 1. In a large bowl, combine cucumber and sweet onion. In a small bowl, whisk together vinegar, honey, salt, and pepper. Toss cucumber mixture with vinegar mixture. Cover and refrigerate for 1 to 3 hours. Fold in mint just before serving. Serve with Peanut-Chile Crunch. Peanut-Chile Crunch MAKES 2 CUPS ¾ cup peanut oil¼ cup toasted peanut oil3 cloves garlic, grated1 tablespoon grated ginger½ cup chopped dry roasted salted peanuts1…

A SLICE OF BUBBLING APPLE PIE is a sure sign that fall is in full swing, even down South. Whether it’s made like our mommas used to make it or an entirely new take on the tried-and-true classic, the unmistakable combination of soul-warming spices and ooey, gooey filling calls out to every single one of us this time of year. It’s nearly impossible to resist. From every corner of the region, we know you all feel the same way. That’s why we decided to narrow down our list of the region’s very best apple pies. It was no easy feat, but check out our favorites and let us know how we did. 1 MOM’S APPLE PIE COMPANY Locations in Virginia When you decide to dub your restaurant “Mom’s Apple Pie,”…

BREADS Apple Cornbread Muffins 62 Beaten Biscuits 76 Jalapeño Cheddar Monkey Bread 63 Peanut Cornbread 85 Pear and Butternut Squash Pull-Apart Bread 17 Pumpkin Spice Latte Sweet Rolls 66 DESSERTS Apple, Oat, and Molasses Skillet Cookie 21 Apple, Pear, and Pecan Cobbler 17 Bourbon-Banana-Pecan Dutch Baby 71 Brown Sugar Pound Cake 30 Caramel Layer Cake 27 Caramel-Glazed Cinnamon Cake 30 Muscadine Hand Pies 62 No-Bake Peanut Butter Cookies 86 Peanut Butter Icebox Cheesecake 86 Pear-Almond Skillet Cake 20 Praline Cheesecake 27 Salted Caramel Thumbprint Cookies 31 Sweet Potato Sheet Cake 66 Toasted Rice Pudding 21 FROSTINGS, SAUCES & GLAZES Bourbon Caramel 71 Caramel Drizzle 30 Caramel Frosting 27 Caramel Sauce 27 Cream Cheese Frosting 66 Creamy Caramel Glaze 30 MISCELLANEOUS Peanut-Chile Crunch 85 Pickled Root Vegetable Relish 50 Pico de…

UNLESS YOU HAIL FROM the bountiful hills of Central Appalachia, it’s likely you’ve never heard of burgoo. Much like gumbo in Cajun country or Brunswick stew from the Carolinas, burgoo is an age-old regional delicacy still served everywhere from backyard family functions to landmark events like the Kentucky Derby. And like the abundance of recipes for it, the tales behind burgoo’s origin are just as varied. In the 18th century, the word burgoo was used to describe an oatmeal gruel served to English sailors, yet somewhere, somehow, the word became associated with the hearty hunters’ stew that we know today. Some believe burgoo was brought to the area by English settlers in the 19th century, and others claim it was a French chef named Gustave Jaubert who first served the…