Innholdsfortegnelse for January/February 2023 i Taste of the South

MANY FOLKS AROUND THE SOUTH look forward to January as a time to reflect and reset after the holiday season, but that’s not really how it goes in New Orleans. Despite its reputation, Carnival Season—which begins on January 6 and runs through Fat Tuesday—keeps the spirit of joy and togetherness running at full steam. Whether it’s decadent king cake parties, impromptu potlucks, or masque parades with elaborate floats or revelers on horseback, people throughout the Gulf Coast know how to keep the party going. For what will be my family’s third Mardi Gras Day since we left New Orleans, I’m looking forward to having some friends over for the brunch you’ll find starting on page 39. While my wife, Christa, has baked quite a few king cakes in our time…

AS A LITTLE GIRL growing up in Pickens County, Alabama, I remember how scarce food was sometimes. My parents worked hard with what they had, but food was not always in abundance. There were times when we had to do the best we could with what we had. That was okay. That made us appreciate an extra piece of bread or a little extra jelly all that much more. And because food was a precious commodity, giving food to someone else was so much more than just a kind gesture. It was a gift from the heart. That’s why I chose pie and soup recipes for this issue of Taste of the South. Because they both make good gifts, and they “speak” to the person you give them to. A…

Hearty Breakfast Casserole MAKES 4 TO 6 SERVINGS Incorporate convenience into your routine first thing in the morning with this one-skillet breakfast. 2 medium red bell peppers2 cups (¾-inch) cubed peeled sweet potatoes1 tablespoon olive oil1¼ teaspoons kosher salt, divided8 large eggs½ cup whole milk6 cups (2-inch) cubed croissants1 cup chopped ham1 cup chopped fresh curly kale½ cup (½-inch) cubed Swiss cheese¼ cup crumbled goat cheeseGarnish: ground black pepper 1. Preheat oven to 425°. 2. In a 12-inch enameled cast-iron skillet or braiser, cook bell peppers over medium-high heat until blistered, turning occasionally, about 10 minutes. Remove from heat and place bell peppers in a resealable plastic bag; let stand for 10 minutes. Peel bell peppers and remove stems and seeds; cut into strips. 3. In same skillet or braiser,…

Carrot Cake Overnight Oats MAKES 4 SERVINGS Meal planning is a breeze with these easy oats that set overnight and become the perfect healthy breakfast by morning. 2 cups old-fashioned oats3 tablespoons chia seeds2 teaspoons ground cinnamon½ teaspoon kosher salt¼ teaspoon allspice2 cups oat milk½ cup Greek yogurt¼ cup sorghum syrup2 teaspoons vanilla extract¾ cup shredded carrot½ cup chopped toasted pecans½ cup golden raisinsGarnish: chopped pecans 1. In a large bowl, stir together oats, chia seeds, cinnamon, salt, and allspice. 2. In a medium bowl, whisk together milk, yogurt, sorghum, and vanilla. Add milk mixture to oats mixture, stirring until well combined. Fold in carrot, pecans, and raisins. Spoon mixture evenly into 4 (8- to 10-ounce) jars. Cover and refrigerate for 8 hours or overnight. Garnish with pecans, if desired.…

BEVERAGES Hurricane Mimosas 43 BREADS Angel Biscuits 69 Caramel Pecan Biscuits 71 Cheddar-Jack Biscuits 68 Herbed Cheese Biscuits 71 Oat Biscuits 88 Upside-Down Bananas Foster Loaf 38 DESSERTS Apple Pandowdy and Apple Spice Palmiers 54 Bread Pudding with Spiced White Chocolate Sauce 57 Chocolate-Hazelnut Cake with Easy Raspberry Coulis 57 Cinnamon–Cream Cheese King Cake 43 Citrus Trifle 54 Million Dollar Pie 30 Mini Upside-Down Orange-Cranberry Cakes 37 Old-Fashioned Apple Dumplings 66 Peanut Butter–Chocolate Chip Skillet Cookie 63 Peanut Butter Fudge 97 Snickerdoodle Cookie Bars 55 Upside-Down Hummingbird Cake 36 MAINS Andouille and Shrimp Pasta 41 Bacon and Kale Ris-oat-to 88 Cabbage Roll Casserole 26 Cabbage Stir-Fry 24 Carrot Cake Overnight Oats 87 Chicken Meatball Skillet Supper 48 Chocolate-Banana Baked Oats 89 Coconut-Curry Veggies and Chicken Thighs 49 Creamy Bean and…

dishing with Enjoy a taste of Trinidad in New Orleans with CHEF QUEEN TRINI LISA NELSON When Lisa Nelson, better known as Queen Trini Lisa, moved to New Orleans 16 years ago from the Northeast after emigrating from Trinidad and Tobago, she was seeking beautiful, warmer weather and something more like home. Lisa never expected to end up as a restaurant owner cooking her native Trinbagonian food for the residents of the Crescent City. She has become well-known for her Caribbean food, often featured at pop-ups and shared kitchens around the city, and last January, Lisa opened her own brick-and-mortar location, Queen Trini Lisa Island Soul Food. Her authentic cuisine is loved throughout the New Orleans community and has given her a loyal following, even before her grand opening. How…

Apple Pandowdy and Apple Spice Palmiers MAKES 10 TO 12 SERVINGS A sweet and simple filling, buttery spiced topping, and scoop of ice cream come together for one cozy dish. 4 pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick2 teaspoons lemon zest2 tablespoons fresh lemon juice¾ cup firmly packed light brown sugar¾ cup plus 1 tablespoon granulated sugar, divided¼ cup cornstarch3 tablespoons melted butter, divided1 tablespoon plus ¼ teaspoon apple pie spice, divided2 teaspoons vanilla extract¾ teaspoon kosher salt1 (14-ounce) package frozen puff pastry, thawed*Ice cream, to serve 1. Preheat oven to 425°. Spray an 11x8-inch baking dish with cooking spray. 2. In a large bowl, toss apples with lemon zest and juice. Add brown sugar, ¾ cup granulated sugar, cornstarch, 2 tablespoons melted butter, 1 tablespoon pie…

LABLABI IS THE EPITOME OF A COLD AND LAZY SUNDAY. The comforting smell of boiling chickpeas always takes me back to the earlier days in my Houston, Texas, home, my mother watching her favorite TV show in pajamas and I pretending to do my homework upstairs all while the scents of bubbling chickpea pot permeated the air. In the Turkish language, the term lablabi actually means “chickpeas,” although the word finds its origins in the Persian language. Lablabi is historically a poor man’s dish believed to have come about during the Ottoman Empire’s occupation of Tunisia around the 16th century or maybe even later. Legend has it, this chickpea-based, porridge-like soup was prepared and served to soldiers and citizens alike during times of war. Today, lablabi is highly sought after…

Stir-Fried Cabbage and Bacon MAKES 4 TO 6 SERVINGS This hearty dish will bring comfort to the supper table all season. 1 pound small red potatoes, quartered1½ teaspoons kosher salt, divided4 slices thick-cut bacon, cut into ½-inch pieces1 small yellow onion, chopped2 cloves garlic, thinly sliced½ teaspoon caraway seeds6 cups cored chopped cabbage3 tablespoons unsalted butter3 tablespoons apple cider vinegar½ teaspoon ground black pepper2 teaspoons chopped fresh parsley½ teaspoon fresh thyme leaves 1. In a large skillet, cook potatoes in water to cover with 1 teaspoon salt until potatoes are tender, about 15 minutes. Drain. 2. In same skillet, cook bacon until beginning to get crispy. Add onion, garlic, cooked potatoes, and caraway seeds. Cook until onions are tender, bacon is cooked, and potatoes get crispy, about 20 minutes. 3.…

Last summer, the Internet was abuzz with word of a mysterious cook from Virginia sweeping the competition at county fairs. Turns out, her name is Linda Skeens—a wife of 58 years, mother of three, grandmother of five (soon to be six), and great-grandmother to two—whose cooking and craftiness had made her a local legend many moons ago. And the rest of the world was just finding out. What the Internet didn’t know at the time was that Linda was no new competitor. Since entering her first fair competition 30 years ago, she’d amassed more than 1,000 ribbons tucked away in closets and corners of her Castlewood, Virginia, home. But it wasn’t until the Virginia Kentucky District Fair posted the results to Facebook for the first time that word spread. At…

NEARLY TWO DECADES AGO, Taste of the South hit newsstands on a quest to spread the love of good Southern cooking. That inaugural issue featured a grand three-layered chocolate cake dripping with caramel sauce on the cover, a culinary journey through Lowcountry cooking, a weekend at South Pittsburg, Tennessee’s National Cornbread Festival, and a story on the origins of cornbread to boot. Autumnal delights filled pages with apple-studded desserts and easy-to-make family meals suitable for busy weeknights. Even in the premier issue, Taste of the South dove in headfirst, and devoted readers soon followed suit. When Taste of the South began, few magazines devoted to Southern cooking were on the market, says Lorna Reeves, the magazine’s inaugural editor, and now editor of sister publication, TeaTime magazine. But a demand for…

SWEET ROLLS have been beloved in many forms and fashions across many years and cultures, and they continue to fill kitchens and bakeries today. Whether you like whipping up scratch-made rolls, buying them from local shops like those on this list, or popping open a can from the Pillsbury Company, like shoppers have been taking advantage of since the 1950s, sweet rolls are sure to find a place on your table. The enticing aroma of cinnamon-coated, pinwheel-shaped dough baking in the oven can transport any Southerner back to those nostalgic childhood breakfasts or indulgent late-night desserts. While the cinnamon variety often springs to mind when considering the sweet roll, the popular bakery item comes in many spiraled flavors with delicious fillings and inventive toppings. There’s no singular way to bake…

VIRGINIA NATIVE Linda Skeens drew a national audience last summer when the Internet discovered she’d been sweeping county fair competitions for three decades. Now, with more than 1,000 ribbons in her collection, she’s sharing her award-winning recipes with the world both in her cookbook, Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, set to be released this summer, and in her new column right here in Taste of the South. Peanut Butter Fudge MAKES 1 (13X9-INCH) PAN 1 stick butter1 (12-ounce) can evaporated milk4 cups granulated sugar1 cup packed light brown sugar1 (7-ounce) jar marshmallow creme1 teaspoon vanilla extract1 (16-ounce) jar creamy peanut butter 1. In a large pot, melt butter over medium heat. Add milk and sugars, stirring until blended. Cook until mixture comes to a…