Innholdsfortegnelse for November/December 2020 i Taste of the South

IF 2020 HAS TAUGHT ME ANYTHING, it's that working with a good team is incredibly important. I can honestly say that I work with a fantastic group of people who have adapted in so many ways this year while continuing to produce outstanding work. With every new issue that graces your mailbox or grocery cart, a collective of hardworking, multitalented individuals have spent months dreaming up and fine-tuning the content you are about to enjoy. While I get to write a heartfelt letter to you in each issue, my job and the recipes you cook wouldn't be possible without our full editorial team and incredible test kitchen. While this is certainly true with every issue, this year has been an especially challenging one from adapting to working remotely during the…

IF YOU’RE FROM THE SOUTH or you've lived here for any length of time, you know that baking is synonymous with our family matriarchs. When I think of my Alabama born-and-bred grandmother, Vandalyn, I could speak ad nauseam about how much she taught me about bird-watching or picking green beans or being kind to my cousins, but baking wasn’t something she did much. It wasn’t until I showed interest in baking as a teenager that she let me in on a secret family recipe—my great-great-grandmother Beatrice Traweek Atkins’s recipe for Lane Cake. She remembered eating this cake during the holidays on the Butler County farm where she grew up. A sweet, custard-like filling full of nuts, fruit, and booze was tucked between layers of spongy cake. She really hoped to…

I GREW UP IN A LARGE FAMILY where we enjoyed lots of home-cooked meals. My family is from Gujarat, a state on the western coast of India, so our meals usually consisted of traditional Gujarat dishes such as fresh, flavorful curries, basmati rice, and rotli, a delicious unleavened bread rolled nice and thin. In the mid-1970s, my family migrated to Valdosta, Georgia, where I was later born. I can remember occasions when we’d all get together—it’d usually be about 40 people—and we’d eat all day long. One of my favorite days was Super Bowl Sunday when we’d all gather and make tons of food, my mom’s salsa always being the hit of the party. Cooking was a big part of my life growing up, and when I decided to go…

Nearly 20 years of endless hard work and dedication have gone into creating Daryl Shular’s Atlanta culinary empire. With a successful restaurant group and brand-new culinary institute under his belt, he’s set his sights on fostering the education of up-and-coming Southern chefs; his own mentors played a pivotal role in the success he’s garnered today. His multiple appearances on the American Culinary Federation Culinary Olympic Team USA as well as his distinction as the country’s first African American Certified Master Chef paved his journey, and this is what he had to say. When did your passion for cooking begin? When I was a young kid, I’d always watch my mom cook. Although, the decision to turn it into a career didn’t happen until I saw a commercial on television for…

Basic Roasted Sweet Potatoes Poke sweet potatoes all over with a fork several times. Place on a parchment- or foil-lined rimmed baking sheet and roast at 375º until very soft and skin is pulling away from flesh, about 1 hour for medium potatoes. —Sweet potatoes have been put to good use in Southern cooking and baking for generations. Right at home in sweet and savory dishes alike, sweet potatoes are as versatile as they are delicious and star in some of the South’s most iconic recipes from pies to side dish casseroles. —While in season year-round, sweet potatoes are most often used in the fall and winter months. Though commonly referred to as yams in the United States, they are botanically very distinct from true yams, which are starchy, edible…

Nestled between the Blue Ridge Mountains and Great Smoky Mountains, Asheville is a colorful haven of a city where natural beauty, outstanding eats, a dynamic art scene, and plenty of craft beer collide and set the pace for an extraordinary holiday getaway. Before you venture out, stop by Trade and Lore Coffee on Wall Street. With a dim interior and glimmering lights strung from the ceiling, this coffee shop exudes coziness, and on a cool fall or winter morning, there is nothing more welcoming. Their coffee is equally as cozy with classics such as perfectly swirled lattes and piping hot cappuccinos. They’ve also been known to crank out a few festive holiday drinks during the season, which always please. After you’re officially awake, spend the early morning taking a drive…

Orange-Bourbon Crinkle Cookies MAKES ABOUT 30 Celebrate the season with a citrusy take on the beloved crinkle cookie. The bourbon adds a warm undertone in the flavor but can be substituted with orange juice, if preferred. 1¼ cups granulated sugar, divided2 tablespoons packed orange zest (about 2 large oranges)½ cup unsalted butter, melted and slightly cooled1 large egg, room temperature1 large egg yolk, room temperature3 tablespoons bourbon2 teaspoons vanilla bean paste or ½ vanilla bean, seeds scraped2¼ cups all-purpose flour¾ teaspoon baking soda½ teaspoon kosher salt½ cup confectioners’ sugar, sifted 1. In a large bowl, combine 1 cup granulated sugar and orange zest. Using fingertips, rub zest into sugar until fully incorporated. Whisk in melted butter, egg, egg yolk, bourbon, and vanilla bean paste until well combined. 2. In a…

Old-Fashioned Divinity Candy MAKES ABOUT 18 While you can scoop the candy yourself if working quickly, it’s easier and more fun to have someone help you. 2½ cups sugar½ cup light corn syrup½ cup water½ teaspoon kosher salt2 large egg whites, room temperature¼ teaspoon cream of tartar¼ cup finely chopped pecans1 teaspoon vanilla extractAbout 18 pecan halves 1. Line a baking sheet with parchment paper; lightly spray with cooking spray. 2. In a large stainless-steel saucepan, combine sugar, corn syrup, ½ cup water, and salt, stirring just until moistened. Cook over medium-high heat, without stirring, until a candy thermometer registers 260°, 10 to 12 minutes. When mixture reaches temperature near 240°, continue to next step. 3. In the bowl of a stand mixer fitted with a whisk attachment, beat egg…

LAYER CAKES have long been a tradition in Southern communities for their simple steps and impressive results. All kinds of flavors and techniques have evolved over the years, but one thing always seems to remain—the opportunity for creativity. Bakeries from all across the region have created their own signature interpretations, each just as eye-catching as the last. With the holidays on our doorstep, we wish we could add them all to our dessert spread, but we had to narrow things down just a bit. Here are some of our favorites. 1 CHOCOLATE PI | Tampa, Florida Owner and pastry chef Kim Yelvington opened Chocolate Pi with a desire to transform cherished childhood memories into a business of her own. One of those memories was a stacked raspberry and vanilla bean…

Baked Brie with Cranberry Pepper Jelly MAKES 1 (6-INCH) WHEEL OF BRIE Every holiday host needs a simple yet stunning dish to impress their guests, and this recipe is as easy as can be. 1 (10.5-ounce) jar pepper jelly¼ cup fresh or thawed frozen cranberries, roughly chopped1 tablespoon chopped fresh rosemary½ (17.3-ounce) package frozen puff pastry, thawed1 (7-ounce) wheel of Brie1 large egg, lightly beatenGarnish: fresh rosemary 1. Preheat oven to 400°. 2. In a small bowl, stir together pepper jelly, cranberries, and rosemary. 3. On a lightly floured piece of parchment paper, roll pastry sheet to a 10-inch square. Place Brie in center of dough. Spoon ¼ cup pepper jelly mixture over Brie. Fold pastry over Brie and pepper jelly mixture. Trim excess pastry, if necessary, and gently press to…

WHEN WE FIRST LAUNCHED IN THE FALL OF 2004, Taste of the South was the only magazine of its kind. “There were very few food magazines on the market, and certainly none that were focused exclusively on traditional Southern cuisine,” says Lorna Reeves, the founding editor of Taste of the South and current editor of TeaTime. “Our sister publication, Southern Lady, was devoting a few pages in each issue to recipes, and there was a segment of its readership that was begging for more.” Out of this desire, the magazine Southern Lady’s Taste of the South was born. In the years following, Taste of the South stood on its own apart from Southern Lady and swiftly grew to become the rallying voice behind Southern food and the terrific culinarians who make…

Orange Sticky Buns MAKES 9 (photo on page 79) Bring some serious indulgence to the table with these sticky-sweet treats. ¼ cup granulated sugar¼ cup plus 6 tablespoons unsalted butter, softened and divided1 tablespoon orange zest¾ cup firmly packed light brown sugar⅓ cup cane syrup3 tablespoons orange liqueur* or orange juice1½ cups pecan halves2 (16.3-ounce) cans refrigerated biscuits* 1. Preheat oven to 350˚. Spray an 8½-inch square baking pan with baking spray with flour. 2. In the work bowl of a food processor, combine granulated sugar, ¼ cup butter, and zest. Blend until mixture is fluffy and light orange. 3. In a small bowl, whisk together remaining 6 tablespoons butter, brown sugar, cane syrup, and orange liqueur until well combined. Pour into prepared pan and sprinkle with pecans; do not stir. 4.…