Innholdsfortegnelse for November/December 2024 i Taste of the South

EACH YEAR when it comes time for us to plan out the holiday blockbuster double issue of Taste of the South, I’m faced with a conundrum. As a team, we throw around ideas for classic recipes and fun twists along with quick-and-easy dishes and more-involved projects, and I wonder how many of them will end up served during all the gatherings great and small throughout the season. So much of our holiday menus revolve around tradition and must-serve dishes (the sweet potato casseroles, the cranberry sauces, and the like) that I hope our annual offerings can earn a spot at the table. By the end of the process, I am left feeling confident that we’ve come up with a good enough variety that there will be a few recipes to…

Curry Chicken MAKE 5 SERVINGS 10 small boneless skinless chicken thighs1 yellow onion, thinly sliced2 (13.5-ounce) cans coconut milk1 (4-ounce) jar green curry paste3 cloves garlic, minced2 tablespoons tomato paste1 tablespoon kosher salt1 tablespoon lime zest1 teaspoon ground ginger1 teaspoon crushed red pepper2 red bell peppers, thinly sliced1 tablespoon cornstarch1 tablespoon waterHot cooked jasmine rice, to serveToppings: fresh basil leaves, chopped salted peanuts, lime wedges, and thinly sliced green onion 1. In a 6-quart slow cooker, add chicken and yellow onion. 2. In a medium bowl, whisk together coconut milk, curry paste, garlic, tomato paste, salt, lime zest, ginger, and crushed red pepper. Pour over chicken mixture. Cover and cook on high for 3 hours. Stir in bell pepper. 3. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir cornstarch…

ONE OF THE BEST PARTS OF THE HOLIDAY SEASON is arguably the excuse to indulge in all the sweets your heart could desire. From gift-giving to stocking stuffers, candy makes its way into our lives during the holidays, and this year, we’ve got a list of the best candies to gift your loved ones, friends, and coworkers. We might be biased, but the best candy comes straight out of the South, and these eight picks are sure to please. Starting off with a New Orleans, Louisiana, favorite, Leah’s Pralines are a stocking stuffer must-have. Sweet and crunchy, these pralines will satisfy your taste buds for sure. Next, we’re hopping over to North Carolina’s very own classic: Red Bird Handcrafted Candy Soft Peppermint Candy Puffs. These widely available delights are melt-in-your-mouth…

Roasted Vegetable Rice MAKES 6 TO 8 SERVINGS (photo on page 71) 4 slices thick-cut bacon, cut into 1-inch pieces2½ cups plus 2 tablespoons vegetable broth1½ cups wild blend rice*3 teaspoons kosher salt, divided1 pound Brussels sprouts, trimmed and halved4 large carrots, peeled and sliced½ red onion, sliced1 red bell pepper, cut into 1-inch pieces5 tablespoons olive oil, divided¼ cup balsamic vinegar3 tablespoons firmly packed light brown sugar2 tablespoons molasses1 teaspoon fresh thyme leaves½ teaspoon ground black pepper½ cup chopped toasted pecans¼ cup chopped fresh parsleyGarnish: chopped fresh parsley, toasted pecans 1. Preheat oven to 425°. 2. On a rimmed baking sheet, place bacon. 3. Bake until almost crispy, about 8 minutes. Leave oven on. 4. In a medium saucepan, combine broth, rice, and 1 teaspoon salt, and bring to a…

Chunky Chocolate Granola MAKES 6 GIFTS 3 cups old-fashioned oats1 cup coarsely chopped pecans1 cup raw pumpkin seeds⅓ cup unsweetened flaked coconut⅓ cup firmly packed light brown sugar⅓ cup golden syrup¼ cup vegetable oil½ teaspoon kosher salt2 tablespoons unsweetened cocoa powder1 (10-ounce) bag bittersweet chocolate chips½ cup dried sweetened cranberries1 teaspoon flaked sea salt 1. Preheat oven to 325°. Spray a large rimmed baking sheet with cooking spray. 2. In a large bowl, combine oats, pecans, pumpkin seeds, and coconut. 3. In a medium bowl, whisk together brown sugar, golden syrup, oil, and kosher salt. Pour sugar mixture over oats mixture. Sprinkle cocoa on top, and stir until combined. Spread mixture in an even layer on prepared pan. 4. Bake for 25 minutes, stirring every 5 minutes. Sprinkle chocolate chips…

Smoky Sweet Potato Gratin Casserole MAKES 6 TO 8 SERVINGS 2 teaspoons unsalted butter2 cups heavy whipping cream3 cloves garlic, crushed2 to 3 teaspoons fresh thyme leaves3½ teaspoons kosher salt, divided½ teaspoon smoked paprika½ teaspoon ground black pepper, divided⅛ teaspoon ground nutmeg1 tablespoon finely chopped chipotle peppers in adobo sauce3 pounds sweet potatoes, peeled and thinly sliced½ cup shredded Parmesan cheeseGarnish: chopped fresh thyme 1. Preheat oven to 325°. Grease a shallow 11x8-inch baking dish with butter. 2. In a medium saucepan, bring cream, garlic, thyme leaves, 2 teaspoons salt, paprika, ¼ teaspoon black pepper, and nutmeg to a gentle boil over medium heat. Reduce heat to low; simmer until garlic is tender, about 15 minutes. Remove from heat, and stir in chipotle peppers. 3. In a large bowl, combine…

IN THE VIBRANT CULINARY HUB THAT IS MIAMI, FLORIDA, Desiree Di Falco serves a master class in staying true to and following one’s passions. As the current head of production at Zak the Baker bakery, Desiree’s journey from Venezuela to France to Chicago, Illinois, to Miami was riddled with life-altering crossroads and tests of perseverance and dedication, culminating with a decade of professional growth and success at some of the South’s most notable bakeries. Born and raised in Venezuela, Desiree’s passion for cooking and baking was evident from a young age. Despite her early interest in culinary arts, societal expectations led her to pursue law. “I grew up in a very traditional society back in Venezuela,” she says. “I wanted to study at a culinary school right after high school,…

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. THIS IS BY FAR MY DAUGHTER CATHY’S FAVORITE. She’s the one who films the videos of me cooking for Facebook. The first time I made this fudge, she almost got sick from eating too much—it’s just that addictive. To be safe, I usually have to make two batches to have enough for her as well as everyone else in our family who wants a piece or two. It brings a smile to my face to see her joy when I make a batch around the holidays, and we always have a lot of fun when we film videos of it being made. She’s my best taste tester for all…

THANKSGIVING AT OUR HOUSE IS ALWAYS A SPECIAL TIME. We have much to be thankful for, and I always wanted my family here—at home—together on Thanksgiving. All throughout Dallas’ and Hannah’s childhoods, our Thanksgiving Day routine was similar. George would get up early and stoke the fire in the woodburning stove. He’d hang the kids’ clothes or a robe near the stove so that when they rose from their slumber, he could wrap them in that toasty warm cloth. As he did, he’d snuggle them close. Hannah always stood for a bit longer than Dallas, soaking up the comfort of George’s strong hug. Dallas and George would sometimes go for a walk in the woods on Thanksgiving morning while Hannah and I busied ourselves in the kitchen. Of course, turkey…

Once the holiday season reaches its peak, kitchens across the South start overflowing with the aromas of beloved family recipes and new culinary creations. For those looking to expand their repertoire or find inspiration for festive gatherings, this year’s crop of Southern cookbooks offers a wealth of possibilities. From a celebration of the South’s culinary heritage to inventive takes on traditional flavors, these four standout cookbooks deserve a place on every Southern cook’s shelf. And as an added gift, each of the authors has graciously shared a recipe to give you a taste of what’s inside. THOUGHTFUL COOKING BY WILLIAM STARK DISSEN Chef William Stark Dissen, a leader in the sustainable food movement, shares his approach to mindful eating in his latest cookbook, Thoughtful Cooking. As the chef-owner of The…

IT TOOK ME ALMOST THREE YEARS to finally get the courage to make (and film) cooking beef Wellington. I don’t know why, but this delicious meal has been one that I have delayed making for some time now. I love the taste, ingredients, and everything about it, but this complex recipe has had me scared for years. What if I overcooked the roast? What if the wrapping isn’t tight or comes out overcooked? The fact that it’s Gordon Ramsey’s signature dish didn’t help matters either. It was also one of the most requested meals I have received in my comments since I started on social media. After doing my research on all the different methods, I decided it was time to give it a whirl. I filmed the first attempt—as…

BEVERAGES 5-Cup Fruit Punch 17 Mawmaw’s Rum Punch 123 DESSERTS Baba au Rhum 103 Berry-Pistachio Bark 86 Bourbon Butter Pecan Brittle 89 Buttermilk Chess Pie 104 Candy Bar Fudge 129 Chocolate-Cherry Brittle 86 Chunky Chocolate Granola 94 Coconut Shortbread 97 Frosted Skillet Sugar Cookie Cake 82 Gingerbread Loaf Cake with Eggnog Glaze 79 Holiday Candy Crunch Bark 89 Old-Fashioned Orange Divinity Candy 53 Pumpkin Bundt Cake 81 Red Velvet and Cranberry Cake 81 Spiced Orange Cake with Dark Chocolate Buttercream 78 Spicy Orange-Chocolate Gems 89 Vanilla Mug Cake Mix 97 MAINS Beef Wellington 121 Curry Chicken 23 Deep Fried Turkey 121 Greek Chicken Meatballs and Creamy Orzo 27 Mushroom Meat Loaf 25 Slow Cooker Beef Birria 24 Smoked Pork Shoulder 104 Stuffed Pork Tenderloin 65 White Bean and Kale Soup…