Innholdsfortegnelse for March/April 2022 i Taste of the South

IT’S CONFESSION TIME. I am a freezer hoarder. For as long as I can remember, the freezers in my life have been forever stuffed to the brim. We’re talking pounds of chicken bones waiting to become a stock, quarts of shucked corn, and gallons of sliced peaches ready for their moment of greatness. It turns out that I am great at saving these things—these beautiful expressions of the seasons and the land near my home in West Virginia—but I’m not so good at actually using them. That self-realization helped drive the development of our “Spring Cleanout” story (page 50), which aims to help you identify and use up the tasty tidbits that have been cluttering up your freezer or pantry since last summer. That way, we can all have a…

I SOMETIMES WONDER which season I like better: fall or spring. The crisp fall air always brings me comfort, but other than that, springtime is probably my favorite time of the year. Aside from the fact that it is the season in which we celebrate the resurrection of Jesus Christ, spring is also a time when we see the abundance of life. Plants begin to sprout, and those sprouts turn into buds, and those buds turn into blooms. The bees and butterflies come, and they spread pollen from one bloom to the next. Fruit is produced, and the circle of life completes itself again. Truly, springtime is when we see creation at its best. My late husband, George, always loved springtime, too. Oh, how he looked forward to planting a…

Lemon–Poppy Seed Bundt Cake MAKES 1 (10-CUP) BUNDT CAKE Served as dessert or with a cup of coffee for breakfast the next day, this bake will brighten up your Easter weekend. 1¼ cups unsalted butter, softened2½ cups sugar, divided5 large eggs, room temperature2 tablespoons lightly packed lemon zest⅓ cup plus 2 teaspoons fresh lemon juice, divided1½ teaspoons vanilla extract2½ cups unbleached cake flour1½ tablespoons poppy seeds1¼ teaspoons kosher salt½ teaspoon baking soda1 cup sour cream, room temperatureLemon Glaze (recipe follows) 1. Preheat oven to 325°. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2¼ cups sugar on medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating until well…

AS SOUTHERNERS, we do breakfast, and we do it well. We pride ourselves on mornings filled with everything from grits and bacon to biscuits and gravy to much more. If we had it our way, we’d have time to roll out of bed and whip up all our favorites each morning. Unfortunately, that isn’t always an option. That’s why finding a go-to spot to get your fix is a must. We all have at least one place that we turn to when we crave a taste of those breakfast staples, but here we just happen to have eight. When in Florida, we like to stop by Datz for our pick of sunrise sammies like the Popeye’s Rise N’ Shiner stuffed with all the musts: fried egg, bacon, spinach, and smoked…

dishing with Beating the odds with renowned chef ROB MCDANIEL Prior to opening his own kitchen, Rob McDaniel garnered national attention working as the executive chef at SpringHouse in central Alabama. For five consecutive years, he earned a coveted spot at the James Beard Awards as a semifinalist for Best Chef: South. That made the decision to go out on his own a particularly difficult one, but the success of his new opening, Helen, has far exceeded expectations. The newly renovated, two-story space bears the name of his beloved grandmother, a strong Southern woman who loved cooking for her family. Now, Rob continues her legacy, welcoming each guest into his food family during their visit. We asked him more about this latest journey, and this is what he had to…

Mississippi Chicken MAKES 6 TO 8 SERVINGS We took inspiration from mississippi pot roast. with a take on the weeknight supper that features chicken instead of beef and is served over rice for a delicious dinner your family will love. 3 pounds boneless skinless chicken breasts1 (1-ounce) package au jus mix1 (1-ounce) package ranch seasoning mix1 (12-ounce) jar sliced pepperoncini, drained1 large sweet onion, diced¼ cup unsalted butter, cubed4 cups cooked long-grain rice, to serveGarnish: fresh parsley 1. In a 6-quart slow cooker, place chicken breasts. Sprinkle chicken with au jus mix and ranch seasoning mix. Arrange pepperoncini and onion around chicken. Place butter pieces over chicken. 2. Cook on low until chicken is tender, about 8 hours. 3. Using 2 forks, shred chicken. Gently stir until chicken is covered…

Cast Iron Succotash MAKES 6 SERVINGS Serve this side with any main dish for a flavorful meal. 3 slices thick-cut bacon, chopped1 cup chopped sweet onion1 (12-ounce) package frozen yellow corn kernels, thawed and patted dry2 cloves garlic, minced1 medium zucchini, chopped (1½ cups)1 green bell pepper, chopped (1 cup)1 medium jalapeño, seeded and chopped1 (16-ounce) package frozen baby lima beans, thawed and patted dry1½ cups halved grape tomatoes¼ cup sliced green onions½ teaspoon kosher salt¼ teaspoon ground black pepper2 tablespoons chopped fresh basil 1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon from skillet with a slotted spoon and let drain on paper towels, reserving drippings in skillet. 2. Add onion to reserved drippings in skillet; cook until lightly browned, 3 to 5…

STOCK YOUR TOOL KIT. Coarse salt, scouring pads, stiff-bristled brushes, toothbrushes, toothpicks, and even cotton swabs are great for removing gunk. Keep lint-free paper towels or rags on hand for greasing and seasoning, too. EXPERT ADVICE NANCY MEEKS, Editor of Southern Cast Iron “To cut down on waste, I cut up an old white T-shirt into rags and use one to apply oil and another to wipe away the excess. I store the rags in a labeled plastic bag in a kitchen drawer and use them over and over. When they’re really dirty, they go in the washing machine instead of the garbage. And bonus, I no longer have any specks of lint in my skillets left behind by paper towels.” NEVER PUT YOUR PAN IN A DISHWASHER. Consider this…

Coconut-Lime Bars MAKES 12 Once you sink your teeth into these gooey, buttery bars, you’ll be reaching for more. BARS ½ cup unsalted butter, softened⅓ cup firmly packed light brown sugar1½ cups all-purpose flour1 teaspoon lime zest½ teaspoon kosher salt3 cups sweetened flaked coconut1 (14-ounce) can sweetened condensed milk½ cup fresh lime juice4 egg yolks, room temperature WHITE CHOCOLATE–DIPPED LIMES 2 limes, thinly sliced½ cup white chocolate melting wafers*¼ cup sweetened flaked coconut 1. For bars: Preheat oven to 350°. Line a 9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray. 2. In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape…

BREADS Apple Butter Bread 56 DESSERTS Brown Butter Carrot Cake 33 Candied Carrot Bundt Cake 38 Carrot Cake Blondies 35 Coconut-Lime Bars 82 Coconut Tres Leches Cake 84 Easter Candy Sheet Cake 67 Frog Eye Salad 76 Lemon Curd Cake 69 Lemon Meringue Pie 78 Lemon–Poppy Seed Bundt Cake 66 Mini Peach Tarts 56 Pineapple-Coconut Thumbprint Cookies 85 Pineapple Upside-Down Cake 88 Raspberry-Ricotta Cake 70 Strawberries & Cream Tart 70 Strawberry Dumplings 67 White Chocolate–Carrot Skillet Cake 36 MAINS Biscuit Breakfast Casserole 90 Carrot Cake Waffles 38 Creamy Chicken and Mushroom Casserole 24 Creamy Coconut Chicken 85 Mississippi Chicken 29 Sweet Tea–Brined Ham 59 Turkey and Sausage Casserole 52 MISCELLANEOUS Caramelized White Chocolate Frosting 36 Cream Cheese Frosting 33 Hickory Sweet Dressing 28 Lemon Glaze 66 Pie Dough 78 Vanilla…

Mushroom Galette MAKES 1 (10-INCH) PASTRY Buttery, flaky, and cheesy, what’s not to love about this tasty galette? 2 tablespoons olive oil1 (16-ounce) container fresh baby portobello mushrooms*, sliced¼ inch thick1 teaspoon finely chopped garlic1 teaspoon kosher salt, divided¼ teaspoon ground black pepper¼ teaspoon chopped fresh thyme1 teaspoon sliced fresh chives1 cup whole-milk ricotta cheese1 cup shredded Gruyère cheese, divided½ (14.1-ounce) package refrigerated piecrusts1 large egg, lightly beatenGarnish: sliced fresh chives, fresh thyme 1. Preheat oven to 450°. Line a baking sheet with parchment paper. 2. In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes. 3. Add garlic, ¾ teaspoon salt, pepper, thyme, and chives; cook until aromatic, about 1 minute more. Drain any excess moisture. 4. In a small…

GROWING UP AS THE CHILD OF TWO IMMIGRANTS from countries with very big food cultures, I was raised to understand the importance of food fueling your body and your day. We didn’t have a lot, but we always ate well, didn’t waste food, and had breakfast every day before school. My mom would always say if your stomach was not working, neither was your brain. My favorite days were when my mom had enough time to make breakfast in the skillet. Waking up to the smells of corned beef hash, bacon and eggs, and French toast, I would run down to the top of the staircase that peaked over the kitchen and watch my mom cook, so anxious to eat that I would lie and say I had already brushed…

SPRING MARKS THE ARRIVAL of a small, garlicky onion that grows wild in the verdant hardwood forests of Appalachia. Known as a ramp, this pungent native vegetable was once a secret ingredient found and eaten only in the peaks and valleys of the vast mountain region. While they’re sometimes called wild garlic, wild leeks, or spring onions, ramps are different. They slightly resemble scallions but are smaller with broader leaves and have a stronger, garlic-forward taste that’s unmistakable. Centuries ago, Native Americans and, later, early European settlers used ramps medicinally in an effort to restore their health after long, cold winters. Harvested during spring, ramps were often the first fresh vegetable that the people had eaten in months. Decades back, ramps were so localized that most people in the country…