Innholdsfortegnelse for October 2022 i Taste of the South

AS AUTUMN finally settles in, we are thrilled to share with you some of our favorite fall flavors and dishes. From pumpkins and apples to cobblers and comforting casseroles, we’ve filled this issue with Southern classics that will keep you inspired all season long. Springtime and early summer are perfect for enjoying berry cobblers, but as the cooler months come, there are still wonderful opportunities for seasonal cobblers, crisps, and pies. A few of the dishes I got most excited about include the Pear and Fig Crisps (page 68), Pecan Pie Cobbler (page 67), and Mini Apple-Ginger Pies (page 36). They take those traditional fall flavors and offer just enough twists to keep them interesting. Even though my local farmers’ market has closed up shop for the season, I still…

HALLOWEEN is always a fun time of the year for our family. I know I’ve already told y’all about the elderly woman who forgot it was Halloween, and she gave my children, Dallas and Hannah, fried pies for their treats. She reminded me that the things we cook are always a gift from the heart. She was slightly embarrassed that evening, but her treat was the best of all in Dallas and Hannah’s eyes! Our family went trick-or-treating most every year until the kids got too old—or too cool, perhaps—to go with us. But even when Dallas and Hannah were both off at college, we never let Halloween pass us by without a little fanfare! I don’t remember exactly when church fall festivals became all the rage, but Bethany Baptist…

In Cajun culture good food and good music go hand in hand. SOUTH LOUISIANA IS FERTILE GROUND, its swampy landscape home to everything from soulful zydeco music to mouthwatering gumbo and étouffée. Once a year, a town in the heart and soul of Cajun country puts on a festival celebrating these long-standing cultural traditions. Since its beginning in 2005, the Blackpot Festival has been luring visitors to Lafayette, Louisiana, for one of autumn’s most exciting events, and our team set out to see what this popular festival was all about. It should come as no surprise that this festival, mainly about music, is highlighted by a crowd-favorite cook-off that occurs on the final day. Each year, the festivities take place in Vermilionville Historic Village, a fascinating 23-acre living history museum…

Chocolate Cobbler MAKES 6 TO 8 SERVINGS True chocolate lovers know that every season needs a touch of cocoa goodness like this indulgent dish. ½ cup unsalted butter1 cup granulated sugar, divided1 cup all-purpose flour3 ounces bittersweet chocolate, chopped7 tablespoons natural unsweetened cocoa powder, divided2 teaspoons baking powder½ teaspoon kosher salt½ cup whole milk, room temperature1½ teaspoons vanilla extract⅓ cup firmly packed light brown sugar1½ cups hot waterWhipped cream, to serveGarnish: maraschino cherries 1. Preheat oven to 350°. Place butter in a 2-quart baking dish; place in oven until butter melts, 3 to 4 minutes. Remove from oven. 2. In a medium bowl, stir together ⅔ cup granulated sugar, flour, bittersweet chocolate, 3 tablespoons cocoa, baking powder, and salt. Stir in milk and vanilla, stirring until smooth. Spoon over melted…

dishing with Blazing trails with beloved breakfast aficionado and author SUZANNE VIZETHANN BUTTERMILK KITCHEN 4225 Roswell Rd. NE | Atlanta, GA 30342 buttermilkkitchen.com | (678) 732-3274 Early morning is a time of day when many people struggle to get out of bed and get motivated, but Suzanne Vizethann has seemingly always held an affinity for daybreak. Food was certainly part of that growing up, and memories of her family gathered around the breakfast table have stuck with her through every step of her trailblazing career. When she first opened the doors to Atlanta-based Buttermilk Kitchen in 2012, it was a concept boldly breaking ground for the industry. Now 10 years on, Suzanne’s beloved brainchild is regarded as a blueprint for successful spaces not offering a dinner service option. We asked…

Beef and Goat Cheese Hand Pies MAKES 8 These buttery, savory pies are small but mighty when it comes to flavor. ½ pound ground beef1½ teaspoons kosher salt½ teaspoon ground black pepper⅛ teaspoon crushed red pepper1 tablespoon unsalted butter1 cup chopped shallots1 cup chopped yellow onion2 cloves garlic, minced½ teaspoon chopped fresh thyme2 tablespoons dry sherry1 (4-ounce) container crumbled goat cheese1 tablespoon chopped fresh parsleyHand Pie Dough (recipe follows)1 large egg, lightly beaten 1. In a large sauté pan, cook beef over medium heat until browned and crumbly, about 10 minutes. Season with salt, black pepper, and red pepper. Remove beef with a slotted spoon, reserving drippings in pan. 2. Add butter, shallots, and onion to drippings in pan, stirring until butter is melted. Cook, stirring frequently, until onions are caramelized,…

GROWING UP, Maneet Chauhan’s favorite Diwali tradition was undoubtedly the abundance of sweets. If you ask her today, that fondness hasn’t exactly changed; however, now, more than 7,000 miles away from her childhood home of India, the renowned chef, restaurant owner, and judge on Food Network’s Chopped is cooking up new memories and traditions with her own family in their Nashville, Tennessee, abode. Each year during the autumn month of Kartika on the Hindu calendar, Diwali is celebrated across India with extravagance. “It is absolutely insane,” says Maneet, who compares the holiday to Christmas in the United States. Homes are cleaned pristinely in anticipation of Lakshmi, the goddess of wealth, who is said to visit homes on the eve of Diwali, and fine, new, colorful clothing is worn to celebrate.…

Pumpkin Soup with Shrimp MAKES 4 SERVINGS If you’re craving a seasonal supper, this silky-smooth soup is just for you. 1 (13.5-ounce) can full-fat coconut milk, divided2 tablespoons unrefined coconut oil, melted and divided1 teaspoon fresh lime zest2 tablespoons fresh lime juice, divided2½ teaspoons kosher salt, divided1 teaspoon ground coriander, divided¾ teaspoon ground black pepper, divided½ teaspoon ground cumin, divided¼ teaspoon ground red pepper, divided1 cup chopped yellow onion1 tablespoon minced garlic1 teaspoon minced fresh ginger½ teaspoon ground turmeric⅛ teaspoon ground cinnamon1 (28-ounce) can pumpkin purée2 cups vegetable broth1 pound jumbo fresh shrimp, peeled and deveined (tails left on)Spiced Pumpkin Seeds (recipe follows) 1. Preheat oven to 400°. Line a baking sheet with parchment paper. Reserve ¼ cup coconut milk from can, and chill in refrigerator. 2. In a medium bowl,…

SODA FOUNTAINS—also called soda shops, soda parlors, and malt shops—have been around in the United States since the late 1800s and early 1900s. At the time, drugstores wanted to attract more customers by offering light food and beverages to patrons. Some places have evolved into full-on counter-service establishments over the years, but many soda fountains still exist as part of a drugstore or full-service pharmacy and boast a variety of classic fountain drinks, malts, ice-cream floats, and milkshakes. It doesn’t stop there, with many shops cooking up plenty of great food options for local folks and travelers who come from far and wide to get a taste. And some of the best soda fountains in the country can be found across the South. If you’re in Birmingham, Alabama, stop by…

OF ALL THE UNIQUE EATS to come out of Appalachia, possibly none are more peculiar yet more adored than piccalilli. This tangy, often spicy relish is a must-have in any Appalachian kitchen and often makes an appearance as a side dish or atop otherwise simple sandwiches year-round. But even though piccalilli has become a household favorite in the area and beyond, its origins trace across the countryside and mountains, over thousands of miles of ocean, and back to Britain. Original European settlers in America carried with them not only their beliefs and customs but many of their traditional recipes as well—piccalilli being one. At its base is a blend of vegetables like cauliflower, cucumbers, green beans, and carrots. They’re cooked down and pickled in a bath of vinegar before a…

Butternut Squash and Apple Muffins MAKES 16 Whip up batches of these fruit- and veggie-filled muffins, and you’ll have a quick on-the-go breakfast option all autumn long. 2 cups all-purpose flour2 teaspoons baking powder1 teaspoon pumpkin pie spice1 teaspoon kosher salt1½ cups firmly packed light brown sugar1½ cups peeled, grated Gala apple1 cup Roasted Butternut Squash (recipe follows)½ cup vegetable oil2 large eggs16 (⅛-inch-thick) unpeeled Gala apple slices 1. Preheat oven to 350°. Line 16 wells of 2 (12-cup) muffin pans with paper liners. 2. In a large bowl, whisk together flour, baking powder, pie spice, and salt. In another large bowl, stir together brown sugar, apple, Roasted Butternut Squash, oil, and eggs until well combined. Fold squash mixture into flour mixture until well combined. Divide batter between prepared muffin cups.…

Cajun Shrimp Casserole MAKES 6 TO 8 SERVINGS Give Louisiana some love on your weeknight meal plan with this Cajun casserole. 1 pound andouille sausage, sliced ¼ inch thick1 tablespoon unsalted butter2 cups chopped yellow onion1 cup chopped celery1 cup chopped red bell pepper1 cup chopped green bell pepper1 tablespoon minced garlic2½ teaspoons Cajun seasoning*2 teaspoons chopped fresh oregano2 teaspoons lemon zest½ cup dry white wine1 pound large fresh shrimp, peeled and deveined (tails removed)1 (10.5-ounce) can cream of celery soup½ cup water¼ cup chopped fresh parsley1 tablespoon Worcestershire sauce1 tablespoon fresh lemon juice½ teaspoon kosher salt3 cups cooked long-grain rice¼ cup grated Parmesan cheeseLemon wedges, to serveGarnish: chopped fresh parsley 1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. 2. In a large sauté pan,…

BAKED STEAK IS ALL ABOUT THE GRAVY. When I was a kid growing up, my mom would make biscuits and gravy a lot for my dad. She always made her gravy from scratch, and when I started cooking in my 20s, I could never get the consistency quite right, while my mom could do it so effortlessly. For some reason when this recipe came to me, everything started to click about how you have to be patient making gravy, and stir it a lot. I just thought it was easy after that. My mom used bacon grease a lot with her biscuit gravy, but I find butter to be a little easier. I find the quality of the cube steak to be better at butcher shops, and we have a…

BREADS Butternut Squash and Apple Muffins 20 Pineapple-Cardamom Malpua 71 Pumpkin Spice Doughnuts 86 Pumpkin Yeast Rolls 85 Southern Everything-Seasoned Buttermilk Biscuits 87 DESSERTS Apple Crumble Pie 38 Apple Pie Coffee Cake 33 Biscuit-Topped Sweet Potato Cobbler 67 Butternut Squash Cookies 21 Caramel Apple Pie Bars 37 Cheddar-Apple Pie 37 Chocolate Cobbler 65 Chocolate Pumpkin Brownies 85 Fig, Pistachio, Rose Gujiyas 73 Mini Apple-Ginger Pies 36 Pear and Fig Crisps 68 Pecan Pie Cobbler 67 Squash and Apple Crisp 67 MAINS Baked Steak 75 Barbecue Pork and Biscuit Cobbler 56 Beef and Goat Cheese Hand Pies 49 Beefy Mac and Cheese 50 Butternut Squash and Black Bean Chili 24 Butternut Squash Breakfast Pizza 24 Cajun Shrimp Casserole 55 Cheesy Broccoli-Rice Casserole 60 Cornbread Chicken Casserole 57 Cornmeal-Bottom Tamale Pie 60…