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Southern Living Christmas Baking

Southern Living Christmas Baking

Southern Living Christmas Baking

Get ready for the holidays with this special collection of Southern Living holiday desserts, featuring cakes, candy, pies, cookies, breads, and more. We’ll share some of our greatest hits, including the storied white cakes that have appeared on our covers over the years, plus new favorites featuring flavors like gingerbread, peppermint, hazelnut, and more.

United States
Meredith Corporation
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US$ 12,99

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6 min.
cooking school

HOW-TO Rosemary TREES SELECT THE RIGHT SPRIGS: A rosemary bush will have bigger, thicker, more treelike sprigs than the snips at the grocery store. If you don’t have a live plant, choose precut sprigs that are as wide as possible. FAN OUT THE NEEDLES: Use your fingers to fluff out the leaves on all sides. The bottom stem of each sprig will be the top of the tree; you want the leaves to be shorter at the top and wider at the bottom. GIVE IT SHAPE: If necessary, use kitchen shears to trim the leaves to give each sprig a treelike, triangular form. Add a wintry sprinkling of powdered sugar. GREAT GEAR Choose Your Own Topper Any cookie cutter shape will work, but we love these winter wonderland themes CAR Over the river and through the woods…

14 min.
merry christmas, sugar!

PEPPERMINT DIVINITY How could a snowball-shaped confection with the celestial name “divinity” fall out of favor, losing its prized spot on the holiday dessert table in a few decades’ time? Traditionally studded with pecans and swiftly made from a few ingredients, divinity is a delightful turn-of the-century heirloom worth restoring to its former lofty place. We’ve tweaked the usual rendition by swapping out the nuts for crushed peppermint candies, making them extra pretty and tasty. Recipe, page 16 BOURBON BALLS This boozy confection headlines any list of classic Christmas candies, but not everyone knows that it comes in three distinct styles. Chocolate, pecans, and a splash of bourbon figure in each, but variations commence from there. Vanilla wafer-driven orbs flavored with cocoa powder and rolled in sugar claim first place with many fans. Second…

10 min.
takes the cake

Nothing makes a house smell more like Christmas than the sweet and spicy aroma of a freshly baked pan of gingerbread. We’re not talking about the crisp cookies or the houses covered in icing and candy. The taste of those holiday delights just can’t compare to a slice of tender, richly spiced gingerbread cake. The practice of baking gingerbread originated in Europe several hundred years ago and then made its way to the colonial South as families immigrated to the region and brought their recipes and traditions with them. Ginger from Asia and dried spices such as cinnamon, nutmeg, mace, allspice, and cloves arrived by ship into Southern ports and traveled inland because they were easy to transport and store. Whole dried spices retained their flavor and aroma for months. When it’s…

1 min.
know your ginger

FRESH Choose clean knobs of fresh ginger root with smooth, shiny skin. Store in the crisper drawer of the refrigerator, and use it before it begins to shrivel. Remove the peel with a vegetable peeler or the tip of a metal spoon. CRYSTALLIZED Look for packaged rounds or strips of ginger (also called candied ginger), and press them inside the package. The ginger pieces should bend easily without snapping, similar to gummy bears. Prechopped “baker’s cut” ginger tends to be hard, and it will not soften when cooked. GROUND Give your ground ginger (and other spices) the sniff test before you kick your holiday baking into high gear. If the aroma isn’t bold and pungent, the spice is past its prime.…

16 min.
fresh baked

Citrus-Vanilla Bean Marmalade Split 1 vanilla bean lengthwise, and scrape out seeds. Grate zest from 2 large navel oranges to equal 1 Tbsp. Repeat with 2 mediumsize red grapefruit. Grate zest from 1 lemon to equal 1 tsp. Peel and section oranges, grapefruit, and lemon, holding fruit over a bowl to collect juices. Stir together vanilla bean and seeds, orange and grapefruit zest, fruit segments, 2 cups sugar,⅛tsp. kosher salt, ⅓ cup fruit juices, and 1 ¾ cups water in a large saucepan; bring to boil. Reduce heat, and simmer, stirring occasionally, 50 minutes or until a thermometer registers 225°F. Cool completely. Discard vanilla bean; pour marmalade into 2 (8-oz.) jars or airtight containers, and chill 24 hours. Pullman Loaf ACTIVE 55 MIN. - TOTAL 6 HOURS SERVES 8 This is a light and buttery…

2 min.
the southern living cookie cook book

They say the way to a man’s heart is through his stomach, and ol’ Saint Nick is no exception … he just happens to have a sweet tooth. But it’s not a slice of coconut cake or buttermilk pie we leave out in his honor; when Christmas Eve rolls around, only a cookie will do. And what better gift for the elf who has it all? Cookies are small but mighty, encompassing a range of flavors and traditions as diverse as the South. Whether thick and chewy or thin and crisp, Christmas cookies are among the things Southerners do particularly well. Maybe it’s our appreciation for White Lily flour, or our steadfast refusal to skimp on fresh butter; maybe it’s because we keep a bag of fat pecans at the ready,…