Innholdsfortegnelse for March/April 2025 i Taste of the South

WHEN I THINK ABOUT WHAT MAKES THE SOUTH FEEL LIKE THE SOUTH, my mind, as you’d expect, goes right to food: the cornbread and cracklin’s, the okra and the fried chicken, and a whole sideboard packed with sweets. More than the food itself, it’s the people who create Southern hospitality and seemingly effortless charm. From Louisiana to Virginia’s horse country, I’ve seen this time and again in Southern small towns, so in this issue, we’re celebrating those pockets of greatness across the region. Throughout the issue, you’ll find small Southern towns along with some larger cities that have just that sort of feel. I’ve always been a beach person, so Ocean Springs, Mississippi, with its seaside collection of shops, restaurants, and artisans was a breath of fresh air along the…

THE END OF WINTER always brings a tinge of excitement around our house. I love being outside, and sometimes, winter keeps me cooped up a bit too long! I often find myself standing at the kitchen window in the twixt and tween of winter and spring. It’s a bit too cold to go out but just warm enough to not want to stay inside! And so, when those spring mornings start to warm just a bit and the daffodils start to peek their vibrant green stalks up above the crust of the ground, I start to get excited about what is yet to come! Soon enough, as those yellow blooms of the daffodils begin to blossom and the pink azalea buds start to take shape, my favorite springtime decoration finally…

Strawberry and Hibiscus Lemonade MAKES ABOUT 10 SERVINGS (photo on page 39) 10 cups water8 tea bags hibiscus tea1 cup sugar, or to taste4 cups sliced fresh strawberries, divided1 cup fresh lemon juice1 lemon, slicedStrawberry and lemon ice cubes (see Kitchen Tip)Garnish: lemon slices, fresh strawberries, fresh mint 1. In a large saucepan, bring 5 cups water to a boil over high heat. Remove from heat; add tea bags. Let stand for 10 minutes. Discard tea bags. Add sugar, stirring until dissolved. Stir in 2 cups strawberries, lemon juice, and remaining 5 cups water. Refrigerate until cold, at least 2 hours. 2. Using a slotted spoon, remove strawberries from tea mixture, and discard. Add sliced lemon and remaining 2 cups strawberries to tea mixture. Serve over ice. Garnish with lemon…

Smoked Sausage Casserole MAKES 4 TO 6 SERVINGS 4 large eggs1 cup cold whole milk1 tablespoon cold water2 tablespoons finely chopped fresh chives1 tablespoon chopped fresh thyme½ teaspoon kosher salt¼ teaspoon ground black pepper¾ cup all-purpose flour½ pound smoked sausage, halved lengthwise and cut crosswise into 4½-inch pieces1 tablespoon vegetable oilWarm brown gravy, to serve 1. Preheat oven to 400°. Lightly spray a 13x9-inch baking dish with cooking spray. 2. In a large bowl, whisk together eggs, cold milk, and 1 tablespoon cold water until well combined. Stir in chives, thyme, salt, and pepper. Add flour, and whisk until combined. Refrigerate until ready to use. 3. In prepared pan, toss together sausage and oil. 4. Bake until sausage begins to brown, 10 to 15 minutes. Pour batter between sausage pieces,…

Roasted Spring Chicken MAKES 4 TO 6 SERVINGS (photo on page 43) 1 (4½- to 5-pound) whole chicken1 large bunch fresh thyme sprigs1 lemon, halved1 head garlic, cut in half crosswise¼ cup unsalted butter, room temperature1 to 2 tablespoons chopped fresh thyme leaves1 tablespoon kosher salt, plus more to taste2 teaspoons ground black pepper, plus more to taste1 (1½-pound) package petite gold potatoes1 large sweet onion, cut into 8 wedges4 large carrots, peeled and cut into 2-inch pieces1 large fennel bulb, tops removed, cut into 8 wedges 1. Preheat oven to 425°. 2. Discard chicken giblets or save for another use. Generously season inside of chicken with salt and pepper. Stuff cavity with thyme sprigs, lemon halves, and half of garlic. 3. In a small bowl, combine butter, chopped thyme,…

Peanut Butter Barbecue Sauce Makes 1⅔ cups 2 tablespoons canola oil⅓ cup minced sweet onion3 tablespoons tomato paste⅔ cup creamy peanut butter½ cup water¼ cup sugar¼ cup soy sauce3 tablespoons distilled white vinegar2 tablespoons unsulphured molasses2 teaspoons Worcestershire sauce1 teaspoon kosher salt1 teaspoon smoked paprika½ teaspoon ground black pepper½ teaspoon ground red pepper 1. In a medium cast-iron Dutch oven, heat oil over medium heat until hot. Add onion, and cook, stirring frequently, until soft and translucent, about 3 minutes. Add tomato paste, and cook, stirring frequently, until fragrant, 2 to 3 minutes. Add peanut butter, ½ cup water, sugar, and all remaining ingredients, and cook over medium-low heat, stirring occasionally, until simmering. Simmer, stirring occasionally, until slightly thickened, 7 to 10 minutes. Remove from heat; let cool for 10…

Carrot Cake MAKES 1 (8-INCH) CAKE 2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon kosher salt1 teaspoon ground ginger½ teaspoon baking soda½ teaspoon ground nutmeg1¼ cups granulated sugar1 cup vegetable oil⅔ cup firmly packed light brown sugar½ cup whole buttermilk, room temperature4 large eggs, room temperature1 tablespoon vanilla extract2½ cups lightly packed finely grated carrots (5 to 6 carrots)½ cup finely chopped toasted pecans⅓ cup sweetened flaked coconut⅓ cup chopped dried pineappleCream Cheese Frosting (recipe follows)Garnish: carrots, finely chopped toasted pecans 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. 2. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, baking soda, and nutmeg. 3. In a large bowl, whisk…

Bloody Mary MAKES 8 SERVINGS 6 cups Bloody Mary mix*2 cups premium vodka, plus more for dipping rims of glasses¾ cup Worcestershire sauce2 teaspoons lemon zest⅓ cup fresh lemon juice2 tablespoons hot sauce*2 tablespoons prepared horseradish1 teaspoon celery salt1 teaspoon lemon pepper seasoning¼ teaspoon smoked paprikaSeasoned saltGarnish: Refrigerator Pickled Carrots (recipe follows), pickled okra, bacon, lime wedges, and parsley 1. In a large pitcher, stir together Bloody Mary mix, vodka, Worcestershire, lemon zest and juice, hot sauce, horseradish, celery salt, lemon pepper, and paprika until combined. Refrigerate for at least 2 hours. 2. On a small plate, pour seasoned salt. On a small rimmed plate, pour vodka to a depth of 1⁄8 inch. Dip rim of glasses in vodka; dip in seasoned salt, and let stand until dry. 3. Add…

From an early age, CHEF BLAKE JACKSON has had a passion for cooking. Thanks to his parents and “chosen” grandmother, Mary “Mae Mae” Reliford, he found a deep love for the practice and established Mae & Co. in her honor in Shreveport, Louisiana. Adding on to Mae & Co. is Heron, a fine-dining restaurant attached to the casual oyster bar, and business is thriving with a supportive community behind him. We caught up with Blake to learn more about the culinary scene in Shreveport, his restaurants, and what they bring to the table. How did the concepts for Mae & Co. and Heron come about? This opportunity came about in a really big space, so we actually cut the restaurant in half. I knew that I wanted to have [in…

WEST TEXAS Kolaches MAKES 8 (photo on page 28) 4¼ to 4½ cups all-purpose flour, divided, plus more for dusting¼ cup sugar1 tablespoon kosher salt1 cup warm water (115° to 120°)1 (0.25-ounce) package instant yeast½ cup olive oil2 large eggs1 pound smoked sausage, cut into 8 (3½-inch) pieces 1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups flour, sugar, and salt at low speed until combined. 2. In a small bowl, whisk together 1 cup warm water and yeast until dissolved. Let stand until foamy, about 10 minutes. 3. Add yeast mixture and olive oil to flour mixture; beat at medium speed for 2 minutes. Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¼ cups…

Strawberry Pie MAKES 2 (9-INCH) PIES All-purpose flour, for dustingCream Cheese Pie Dough (recipe follows)3 quarts fresh strawberries, hulled and halved2 cups sugar6 tablespoons cornstarch1 (3-ounce) package strawberry gelatin2 cups water2 teaspoons vanilla extractSweetened whipped cream, to serve 1. On a lightly floured surface, roll each disk of Cream Cheese Pie Dough into a 14-inch circle. Transfer each to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edges of plates. Fold edges of dough under, and crimp as desired. Freeze for 30 minutes. 2. Position oven rack in bottom third of oven. Preheat oven to 425°. 3. Top each prepared crust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 4. Bake until edges…

Classic Orange Rolls MAKES 12 4¼ to 4½ cups all-purpose flour, divided, plus more for dusting1⅓ cups sugar, divided1 (0.25-ounce) package instant yeast2 teaspoons kosher salt1¼ cups whole milk1 cup unsalted butter, softened and divided1 large egg, room temperature1 teaspoon vanilla extract2 tablespoons packed orange zest (about 2 large oranges)¼ teaspoon ground cardamomOrange Icing (recipe follows)Garnish: orange zest 1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups flour, ⅓ cup sugar, yeast, and salt at low speed until combined. 2. In a medium saucepan, heat milk and ½ cup butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg and vanilla, and beat at…

Cornmeal Biscuits with Ham and Herbed Butter MAKES 24 2 cups all-purpose flour, plus more for dusting½ cup yellow cornmeal2 tablespoons sugar1½ teaspoons baking powder1¼ teaspoons salt¼ teaspoon baking soda½ cup cold butter, cut into ½-inch pieces1¼ cups whole buttermilk2 tablespoons butter, meltedShaved hamHerbed Butter (recipe follows) 1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk just until dry ingredients are moistened. Cover and refrigerate for 10 minutes. 3. Turn out dough onto a lightly floured surface, and knead 3 to 4 times, gradually adding more flour if dough is very sticky. Using floured hands,…

BEVERAGES Bloody Mary 93 Strawberry and Hibiscus Lemonade 41 BREADS Classic Orange Rolls 74 Cornmeal Biscuits with Ham and Herbed Butter 89 Kolaches 29 Orange-Glazed Butterhorns 77 Orange Focaccia 77 Orange Roll Fantails 79 DESSERTS Banana Cake with Peanut Butter Icing 69 Carrot Cake 85 Lemon Sugar Blondies 42 Ocracoke Island Fig Cake 29 Orange Roll Coffee Cake 78 Peanut Butter-Pepper Jelly Cookies 69 Peanut Butter Pie 66Roasted Strawberry Dutch Baby 54 Strawberry-Lemon Tiramisù 53 Strawberry Pie 51 Strawberry Spoon Cake 54 MAINS Breakfast Casserole 90 Burgoo 33 Cheesy Grits Bowls 25 Cheesy Sausage, Onion, and Potato Frittata 25 Easy Fried Chicken and Gravy 48 Citrus Grilled Chicken Thighs with Salsa Verde 48 Creamy Baked Eggs 25 Lemon and Olive Roasted Chicken 45 Natchitoches Meat Pies 33 Peanut Butter Braised…