Innholdsfortegnelse for January/February 2025 i Taste of the South

Chicken and Dumplings MAKES 6 TO 8 SERVINGS 2 tablespoons vegetable oil4 large carrots, peeled and chopped (about 2 cups)3 stalks celery, chopped1 medium yellow onion, chopped4 cloves garlic, minced3 tablespoons salted butter⅓ cup all-purpose flour2 (32-ounce) containers low-sodium chicken broth1 tablespoon plus 1 teaspoon kosher salt, divided½ teaspoon ground black pepper4 cups shredded rotisserie chicken1 cup half-and-half1 tablespoon plus 1 teaspoon chopped fresh thyme, divided1 tablespoon chopped fresh dill2 cups self-rising flour, plus more for dusting3 tablespoons cold salted butter, cubed½ cup whole milk1 tablespoon chopped parsleyGarnish: fresh thyme, ground black pepper 1. In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring frequently, until vegetables are tender, about 5 minutes. 2. Add garlic to vegetable mixture, and cook, stirring…

French 75 Cocktail MAKES 4 SERVINGS This recipe is so delicious that you’ll be glad it makes enough for two people to have two servings each. Sparkling sugar4 to 6 ounces gin2 to 3 ounces Cranberry Simple Syrup (recipe follows)2 ounces fresh lemon juice10 to 12 ounces sparkling white wineGarnish: lemon peel twists 1. Dip the rim of 2 cocktail glasses in water; dip rims into sugar as desired. Refrigerate for at least 5 minutes. 2. In a cocktail shaker, combine gin, Cranberry Simple Syrup, and lemon juice. Add ice. Cover and shake until cold. Strain into chilled glasses, and top with sparkling wine. Garnish with lemon twists, if desired. Cranberry Simple Syrup MAKES ABOUT ⅔ CUP ½ cup sugar¼ cup water¼ cup unsweetened cranberry juice 1. In a small…

Kentucky Hot Brown Casserole MAKES 6 TO 8 SERVINGS 8 slices extra-thick bacon, chopped2 large yellow onions, halved and thinly sliced1 (1½-pound) loaf hearty white bread*, cubed½ cup unsalted butter, melted1½ teaspoons kosher salt, divided2 teaspoons black pepper, divided10 ounces sliced smoked turkey breast, cut into strips1 cup shredded Parmesan cheese4½ cups whole milk, divided5 large eggs¼ cup unsalted butter3 tablespoons all-purpose flour1 cup freshly grated Parmesan cheese⅓ cup country Dijon mustard1 cup chopped ripe plum tomato3 tablespoons chopped fresh parsley 1. Spray a 13x9-inch cast-iron pan with cooking spray. 2. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 3. Add onion to drippings, and cook over medium-low heat, stirring…

dishing with EDEN WESTBROOK shares her passion for food through her blog, Sweet Tea + Thyme EDEN WESTBROOK knows her way around the kitchen—it’s in her blood. Coming from a long line of amazing cooks and a family whose passion for food acted as a guiding light for most of her life, Eden has taken her own passion for food and turned it into a successful blog where she can educate and share recipes for home cooks who might not know their way around the kitchen as confidently as they’d like to. That’s what Eden hopes to change, and with every recipe post, she pours out her love for food and the community she has built around it. How did you first fall in love with food? Food has kind…

ENTERING A NEW YEAR BRINGS NEW ASPIRATIONS, goals, and, of course, travel plans. These New Year’s resolutions are a fun part of the changing of the years, and we’ve got our eye on a new location to add to your list of 2025 vacation options: Clarksdale, Mississippi. Lovingly known as the birthplace of Mississippi blues, it is a charming city with tons of offerings for food and fun. Located just south of Memphis, Tennessee, it’s no surprise that many blues legends have called Clarksdale home. Whether you’re just passing through or staying a little while to kick your feet up and truly relax, there’s no shortage of ways to pass the time. Accommodations are easy to find with gems like the Clark House Inn. Originally the home of John Clark,…

Braised Pork Shoulder with Mustard-Rosemary Gravy MAKES ABOUT 6 SERVINGS 1 tablespoon vegetable oil1 tablespoon kosher salt2 teaspoons ground black pepper1 (4½-pound) boneless pork shoulder, trimmed of excess fat2½ cups chicken broth, divided⅔ cup chopped celery4 cloves garlic, sliced4 medium carrots, peeled and diagonally cut into about 3-inch pieces2 medium white onions, cut into 4 wedges each4½ tablespoons all-purpose flour1½ teaspoons Dijon mustard1 teaspoon minced fresh rosemaryGarnish: fresh rosemary, ground black pepper 1. Preheat oven to 325°. 2. In a large cast-iron skillet, heat oil over medium-high heat. 3. Rub salt and pepper all over pork. Add pork to pot; cook until browned on all sides, about 5 minutes per side. Pour 2 cups broth around pork. Spoon celery and garlic around pork. Cover with lid. 4. Bake for 1…

MY FAMILY LOVES VODKA SAUCE. Whether it’s on pasta, ravioli, tortellini, gnocchi, or chicken Parmesan, we favor this sauce over any other pasta sauce. What I love about it is all the flavors that go into it. I like to add pancetta, as it provides some protein along with the delicious, salty flavor. After searing the pancetta, the aroma in the kitchen of the sautéed onions and garlic brings this sauce all together. With some red pepper flakes to give it a little boost, this recipe is one of our favorites. I always get comments on my social media pages about adding the vodka, I think because some people may not drink at all and some may not like vodka. The reality is that cooking the sauce for 45 minutes…

Caramelized Onion Pigs in a Blanket MAKES ABOUT 36 3 tablespoons yellow mustard3 tablespoons mayonnaise2 tablespoons dill pickle relish1 tablespoon chopped fresh parsley½ teaspoon kosher salt, divided⅛ teaspoon ground black pepper2 tablespoons unsalted butter2 sweet onions, chopped1 tablespoon tomato pasteAll-purpose flour, for dusting2 (8-ounce) cans refrigerated crescent rolls32 smoked cocktail sausages 1. In a small bowl, stir together mustard, mayonnaise, relish, parsley, ¼ teaspoon salt, and pepper. Cover and refrigerate for up to 3 days. 2. In a large skillet, melt butter over medium heat; add onion, and cook, stirring occasionally, until golden brown, about 45 minutes. Stir in tomato paste and remaining ¼ teaspoon salt until well combined. 3. Preheat oven to 375°. Line large rimmed baking sheets with parchment paper. 4. On a lightly floured surface, unroll crescent…

BEVERAGES French 75 Cocktail 55 Old-Fashioned 91 Smoky Orange Old-Fashioned 93 Ultimate Hot Chocolate 69 DESSERTS Chocolate Ganache Tart 68 Chocolate Marshmallow Spread 68 Chocolate Mousse 56 Cream Cheese Pound Cake 48 Salted Brownie Cookies 70 Texas Skillet Cake 69 MAINS Apple and Beer Cheese Soup 24 Beef Stew 15 Braised Pork Shoulder with Mustard-Rosemary Gravy 63 Chicken and Dumplings 22 Classic Hoppin’ John 77 Hoppin’ John Casserole 77 Hoppin’ John Open-Faced Burgers 78 Hoppin’ John-Stuffed Bell Peppers 77 Kentucky Hot Brown Casserole 87 Lamb Lollipops 55 Pinto Bean and Ham Hock Soup 24 Southern Fried Chicken 44 Tomato and Garlic-Herb Cheese Pasta 81 Tortilla Soup 22 Turnip Green Soup 15 Winter Squash Soup 24 MISCELLANEOUS Chocolate Frosting 69 Cranberry Simple Syrup 55 Simple Syrup 93 Vodka Sauce 81 SIDES…

TO WRAP UP OUR SOUTHERN ICONS ISSUE, we’re introducing a new column to show off one of the South’s favorite cooking vessels—cast iron—and all the innovative ways cast iron has made its way into our kitchens for generations. This rare cast-iron find is an antique 1920s Universal brand “Sweetheart” electric toaster by Landers Frary & Clark. With a beautiful feminine design and clever mechanics, it made twopieces of toast at a time with a push button rotating basket to cook both sides.…

GEORGE AND I MET IN COLLEGE. We both went to Livingston University in Livingston, Alabama. It’s now known as the University of West Alabama. I was studying to be a teacher, and George was studying me! I’ll never forget those days, especially the warmer days of early spring when we were all itching to get out from under the doldrums of winter. And with a little luck, sometimes in February, a breath of warm air would creep up from the south and a little rain might follow. Then you could begin to smell the green in the air. One February, George had been to the drugstore there in Livingston—lots of us kids went there for snacks and such—and he saw the biggest bright red, heart-shaped box of candy you have…

Chocolate Ganache Tart MAKES 1 (9-INCH) TART 2 cups cream-filled chocolate sandwich cookie crumbs (about 23 sandwich cookies)¼ cup unsalted butter, melted¼ cup plus 2 tablespoons unsweetened cocoa powder, divided½ teaspoon kosher salt2 (3.5-ounce) bars dark chocolate, chopped3 tablespoons ginger preserves1 (13.5-ounce) can premium coconut milk¼ cup sugar¼ cup heavy whipping creamGarnish: chopped crystallized ginger, toasted flaked coconut, fresh rosemary 1. In a medium bowl, stir together cookie crumbs, melted butter, 2 tablespoons cocoa, and salt until combined. Press crumb mixture into bottom and up sides of a 9-inch round fluted removable-bottom tart pan. Freeze for at least 20 minutes. 2. In the work bowl of a food processor, place chocolate, preserves, and remaining ¼ cup cocoa. 3. In a medium saucepan, cook coconut milk, sugar, and cream over medium-low…

Old-Fashioned MAKES 1 2 ounces bourbon1 teaspoon to 1 tablespoon Simple Syrup (recipe follows)3 dashes bittersGarnish: orange peel twist, Amarena cherry in syrup 1. In a mixing glass, stir together bourbon, Simple Syrup, and bitters. 2. In a rocks glass, place ice cube; pour bourbon mixture over ice. Stir for 1 minute. Garnish with orange peel twist and cherry, if desired. Simple Syrup MAKES 1½ CUPS 1 cup sugar*1 cup water 1. In a small saucepan, stir together sugar and 1 cup water. Bring to a boil over medium heat; reduce heat to medium-low, and cook, stirring occasionally, until sugar dissolves, about 2 minutes. Remove from heat, and let cool completely, about 1 hour. Refrigerate in an airtight container for up to 1 month. *Brown sugar or demerara sugar may…