Innholdsfortegnelse for December 2015 i Taste of the South

CITY GRIT FRIED CHICKEN KIT Although City Grit has a NYC address, you don’t have to schedule a trip to the Big Apple to try their Southern-inspired fare. Their Fried Chicken Kit includes all of the essentials for your perfect batch of fried chicken, including Southern-born City Grit Chef Sarah Simmons’ signature blend of spices and specially seasoned flour. $10.95; williams-sonoma.com SHOTWELL CANDY CO. CARAMELS It hasn’t been long since Shotwell Candy Co. came bursting onto the scene in 2012, but the company’s sweet treats are already among our favorites. Handmade in small batches and infused with Kentucky bourbon and vanilla for a rich, buttery flavor, you can bet we’ll be packing these tasty Tennessee-made treats in as many Christmas stockings as we can this year. $5.95; shotwellcandy.com OLIVER PLUFF…

CINNAMON-PECAN PUFF PASTRY ROLLS Makes 12 rolls Your home will smell heavenly after these quick-and-easy sweet rolls come out of the oven. 12 tablespoons unsalted butter, softened and divided 1/2 cup plus 1/3 cup firmly packed light brown sugar, divided 1 tablespoonplus 1/4 teaspoon ground cinnamon, divided 1/2 cup chopped pecans 1/2 cup frozen cranberries 1 (17.3-ounce) package frozen puff pastry sheets, thawed (2 sheets) 1. Preheat oven to 400°. Spray 12 muffin cups with cooking spray. Place on a large rimmed baking sheet. 2. In a medium bowl, beat 10 tablespoons butter, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon with a mixer at medium-high speed until fluffy, about 3 minutes. Spoon about 1 tablespoon butter mixture into each prepared muffin cup. Divide pecans and cranberries among muffin cups.…

DARK CHOCOLATE BARK Makes about 1 1/2 pounds Sprinkled with cranberries, orange zest, pistachios, and sea salt, this is bark at its finest. 4 (4-ounce) bars bittersweet chocolate, chopped 1/4 cup chopped shelled pistachios 1/4 cup sweetened dried cranberries 3 tablespoons candied orange zest (see tip) 2 teaspoons sea salt 1. Line a rimmed baking sheet with parchment paper. 2. Melt chocolate according to package directions. Spread in an even layer on prepared pan. Sprinkle with pistachios and remaining ingredients. Let stand until set. Break into pieces; cover and store up to 2 weeks. WHITE CHOCOLATE PEPPERMINT BARK Makes about 1 1/2 pounds This classic candy makes a great holiday gift. 6 (4-ounce) boxes white chocolate* 1 (4-ounce) bar bittersweet chocolate, coarsely chopped 1/2 cup crushed soft peppermint candy 1.…

Always on a buzzing search for nectar, the hummingbird is deeply drawn to anything sweet. How appropriate, then, that a deliciously decadent cake loaded with ripe banana, pineapple, coconut, and sugar would be named Hummingbird Cake. This fruit-and-nut-studded Southern indulgence is a favorite for holidays, family get-togethers, and even weddings. Although you’d think this cake is as old as the South itself, the first published recipe appeared as recently as 1978, written by Mrs. L. H. Wiggins of Greensboro, North Carolina. The recipe spread, the cake’s acclaim grew, and it won the Favorite Cake Award that same year at the Kentucky State Fair (and countless awards since, without doubt). However, a form of this cake had been around well before Mrs. Wiggins put the recipe down on paper. A clue…

Winter Citrus You’d be hard-pressed to find children with oranges at the top of their Christmas wish lists these days, but that hasn’t always been the case across the South. Prior to the dawn of the railroad, citrus was hard to transport to many parts of the rural South, making them a very expensive and exclusive treat. Add in the fact that citrus grows between October and February, and it’s easy to see how the tradition of placing an orange in Christmas stockings was born. Coconut Today, makers of coconut cake and ambrosia have the luxury of buying shredded coconut at the grocery store. Barely a century ago, however, coconut was much more difficult to work with. If you were lucky enough to get your hands on a whole coconut…

Florida strawberries-a taste of summer all winter long! FLORIDA'S Strawberry Sue says: • 'Tis the season. Savvy shoppers (that would be you) have sighted fresh, fragrant and festive Florida strawberries in supermarket produce sections just about everywhere. • Florida strawberries are shipped in the winter months to markets as far west as the Great Plains and as far north as Canada. To bring home the best, just ask for Fresh from Florida strawberries. • When shopping for strawberries, look for firm, plump and aromatic berries. You'll want them to have a bright glossy-red appearance. Their fringed caps should be bright green and look fresh, too. • Did you know that strawberries don't ripen after harvest? To select berries at their peak of perfection look for fruit where the surface is…

Menu Smoked Cheddar Cheese Puffs Creamy Cauliflower Soup Roasted Broccolini Mashed Sweet Potatoes with Caramelized Onions Satsuma and Pepper Jelly Glazed Ham Cranberry-Spice Bundt Cake SATSUMA AND PEPPER JELLY GLAZED HAM Makes 10 to 12 servings This sweet and spicy ham will steal the show at your Christmas table. 11/4 cups fresh satsuma or tangerinejuice2/3 cup red pepper jelly3 tablespoons stone-groundmustard11/2 teaspoons smoked paprika1 (10- to 11-pound) bone-insmoked ham (shank portion)1/2 cup waterGarnish: fresh parsley sprigs,orange slices 1. Preheat oven to 325°. Line a roasting pan with foil. Spray with cooking spray. 2. In a medium saucepan, whisk together juice, jelly, mustard, and smoked paprika. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 5 minutes. 3. Using a knife, lightly score outside of ham. Place ham…

Gifts from your kitchen LAYERED FRUITCAKE BARS Makes about 16 bars Studded with classic fruitcake ingredients, these bars make a festive gift. Crust: 1 cup all-purpose flour 1/4 cup granulated sugar 1/8 teaspoon salt 1/2 cup cold unsalted butter, cut into small pieces Filling: 1 cup chopped candied cherries1 cup golden raisins1/2 cup chopped dried apricots1/2 cup chopped pitted dates11/3 cups coarsely chopped pecans1/4 cup firmly packed light brownsugar3 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves3/4 cup light corn syrup1/2 teaspoon vanilla extract2 large eggs 1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, allowing ends to extend over edges of pan; lightly spray with baking spray with flour. 2. For crust: In the work bowl of a food processor, combine flour,…

Crispy, crunchy, and cheesy: cheese straws come in an irresistible array of shapes, textures, and flavors. And that’s just fine by us—there’s always room on our holiday plate for more of these rich and buttery cheese crackers. Perfect for gifting, entertaining, and snacking, these savory treats are essential to any Southern holiday gathering. Whether you enjoy cheese straws with a little heat, flecked with herbs, or just classic Cheddar, you can’t go wrong with this delicious list. GABRIEL’S RESTAURANT & BAKERY MARIETTA, GEORGIA Owner Johnnie Gabriel began baking as a way to earn a little extra income, but soon discovered it was her true calling. She left her day job and started Gabriel’s, using the baking techniques she learned from watching her mother. While the bakery is well known for…

3 tablespoons vegetable oil, divided1 pound Conecuh Hickory SmokedSausage, sliced 1/2 inch thick1/2 cup chopped yellow onion1/2 cup chopped celery1/2 cup chopped green bell pepper2 teaspoons minced garlic1 (15-ounce) can dark red kidneybeans, drained and rinsed1 (15-ounce) can light red kidneybeans, drained and rinsed1 (15-ounce) can diced tomatoes,undrained21/2 teaspoons Creole seasoning1 tablespoon chopped fresh thyme2 teaspoons paprikaHot cooked rice, to serve 1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned; remove from pan using slotted spoon. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic to pan. Cook, stirring frequently, until tender, about 10 minutes. Add beans, sausage, tomato, Creole seasoning, thyme, and paprika; simmer 10 minutes. Serve with rice. Yield: 8 to 10 servings FROM BACKYARD…

Pineville-Alexandria, Louisiana Known as the Heart of Louisiana, this area is dotted with communities steeped in small-town charm with Louisiana flair. Filled with a variety of charming restaurants and holiday fun for the whole family, the Pineville-Alexandria area is worth the detour. INGLEWOOD FARM A working farm since 1836, Inglewood Farm is still operating today, with the goal of bringing locally grown produce to the Alexandria area. Visit Inglewood on Saturdays for their farmers’ market and get your hands on some of the seasonal vegetables grown at the farm. Stop by on December 12 for their annual Christmas at Inglewood celebration, complete with hayrides and pictures with Santa. inglewoodfarm.com LEA’S LUNCHROOM Since its establishment in the small town of Lecompte in 1928, Lea’s Lunchroom (named after founder Lea Johnson) has…

Jim ‘N Nick’s Multiple locations jimnnicks.com Full Moon Multiple Locations fullmoonbbq.com Dreamland BBQ Multiple Locations dreamlandbbq.com Saw’s Soul Kitchen 215 41st St. S. sawsbbq.com Melt 4105 4th Ave. S.meltbham.com Saturn+Satellite 200 41st St. S. saturnbirmingham.com Parkside Café 4036 5th Ave. S. HotBox 4036 5th Ave. S. hotboxbhm.com O’Carrs Deli 2909 18th St. S. ocarrs.com Johnny’s Restaurant 2902 18th St. S. johnnyshomewood.com O’Henry’s Coffees 2831 18th St. S. ohenryscoffees.com Continental Bakery 1909 Cahaba Rd. chezlulu.us Brick & Tin 2901 Cahaba Rd. brickandtin.com Urban Standard 2320 2nd Ave. N. urbanstandard.net Bamboo on 2nd 2212 2nd Ave. N. El Barrio 2211 2nd Ave. N. elbarriobirmingham.com The Collins Bar 2125 2nd Ave. N. thecollinsbar.com We Have Doughnuts! 112 20th St. N. wehavedoughnuts.com Highlands Bar and Grill 2011 11th Ave. S. highlandsbarandgrill.com Chez Fonfon 2007…

This time of year stirs my heart more than any other, as memories old and new blend together amid visits with friends and family. My precious children are 16 and 11 now, and it’s gratifying to see that many of the traditions I grew up with have taken root with them. “When are we going to see the lights?” “What time will Granny and Pop be here on Christmas Eve?” “When are we going to make the cookies?” The older they get, the more these questions fill me with warmth and gladness. In all honesty, I have always expected my children to carry forward our old family traditions; I purposefully wove their importance into my kids’ lives from an early age. But sometimes, when you least expect it, a moment…

BÛCHE DE NOËL Makes 8 to 10 servings This cake is so stunning you can use it as a centerpiece for your holiday table. Cake: 4 large eggs3/4 cup granulated sugar3/4 cup all-purpose flour1/4 cup unsweetened cocoapowder3/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/3 cup confectioners’ sugar Filling: 3/4 cup unsalted butter, softened 7 to 9 tablespoons whole milk, divided 4 cups confectioners’ sugar 1 teaspoon vanilla extract Chocolate Buttercream (recipe follows) Garnish: confectioners’ sugar, cranberries, rosemary sprigs 1. For cake: Preheat oven to 375°. Spray a 15x10-inch jelly-roll pan with baking spray with flour. Line with parchment paper, letting ends extend over edges of pan by 1/2 inch. Spray with baking spray with flour. 2. In a large bowl, beat eggs at medium speed with a mixer 1…

When it comes to flavoring and coating truffles, let your imagination run wild! Here are a few of our favorite combinations. PISTACHIO-CARDAMOM TRUFFLES Stir1/4 teaspoon ground cardamom into warm chocolate mixture. Roll truffles in chopped pistachios to coat. TOASTED COCONUT-BOURBON TRUFFLES Stir 2 tablespoons bourbon into warm chocolate mixture. Roll truffles in toasted coconut to coat. PEPPERMINT TRUFFLES Stir 2 tablespoons peppermint liqueur into warm chocolate mixture. Dip frozen truffles in slightly cooled melted white chocolate. Place on prepared pan. Immediately top with crushed peppermint. Refrigerate until chocolate is set, about 10 minutes. COFFEE-FLAVORED TRUFFLES Stir 3 tablespoons coffee-flavored liqueur into warm chocolate mixture. Dip frozen truffles in slightly cooled melted milk chocolate. Place on prepared pan. Immediately top with coffee beans. Refrigerate until chocolate is set, about 10 minutes.…

The rich foodways of New Orleans have spawned an inspired community of powerhouse chefs and culinary icons, but few are as prolific as John Besh. Although he trained in Europe and has built a career showing the world how intricate Southern food can be, Besh has learned that sometimes the simplest ways are still the best ways. In his latest cookbook, Besh Big Easy, he’s compiled recipes and examples of how his cooking has simplified over the years, and shows that what his simple family recipes lack in complexity, they make up for in soul. How did you learn to cook? I grew up on the Gulf Coast in Slidell, Louisiana, hunting and fishing all around Lake Pontchartrain and all those great lakes and bays nearby. I would bring home…

Located in the historic Fondren neighborhood near downtown Jackson, Mississippi, Saltine Oyster Bar is one happening spot. Although his restaurant is housed in a reclaimed 1926 school building, owner and executive chef Jesse Houston isn’t one to play by the rules. His ever-evolving menu is a smart balance between boldly flavored Southern classics, and playful, seasonally charged dishes that keep diners coming back for more. What’s your favorite oyster dish during the holidays? One of my favorites is a raw oyster topped with pine needle sorbet. The pine feels Christmas-y and refreshing and awakens your senses. Planning any special menus for December? There is a bounty of seafood in the colder months—last year we highlighted Jonah crab claws, Nantucket Bay scallops, live scallops, and more. One of the dishes I’m…