Taste of the South December 2017

Christmas inspires the cook and baker in all of us. Everyday suppers turn into grand events; cookies issue forth from our ovens by the dozen; and cake becomes a perfectly acceptable part of a balanced breakfast. When I was growing up, baking Christmas cookies was one of our most-cherished traditions. They were nothing fancy—just basic sugar cookies topped with a simple glaze tinted in Technicolor holiday hues. These adorably humble cookies are still one of my fondest Christmas memories. Cookie baking wasn’t just a childhood thing for me. One year as a college kid with too few pennies in my pocket, I decided to raid my mother’s pantry and bake cookies for my best friends. Not our family’s simple sugar cookies—oh no, I chose elaborate, multi-step, kitchen-destroying recipes. My friends were delighted;…

After working in restaurants around the country, Mississippi native Slade Rushing returned to his Southern roots, taking the reins as the Executive Chef for New Orleans’ landmark restaurant Brennan’s. What inspired you to become a chef? My dad. He was a great home cook, and he made it seem so fun. What drew you back to the South? I’ve always admired Southern food, and, to me, this is the only region that is very unique. I wanted to refine this cuisine and bring it to its luster. How did growing up in Mississippi influence your culinary journey? My upbringing gave me a connection to nature, which now gives me a rich appreciation for ingredients. What kind of holiday foods did you love as a child? Soul food. Of course, we’d have Christmas ham, but…

This Georgia-made sugar is perfect sprinkled atop freshly baked sugar cookies 1. ECRANDAL COOKIE CUTTERS Each cookie cutter from this North Carolina-born company is handmade by Eric Border in his home studio. These copper cutters come in hundreds of festive shapes and sizes, but if you don’t see your favorite, don’t worry—Eric can craft nearly any kind of cookie cutter from a simple drawing. $15.99-39.99; ecrandal.com 2.VERDANT KITCHEN GROUND GINGER Add a dash of Savannah-grown spice to your Christmas cookies this season with Verdant Kitchens ground ginger. Warm and spicy with a hint of citrus flavor, this ginger takes any baked good to the next level. $7.99 for a 0.75 oz. tin; verdantkitchen.com 3. HEN HOUSE LINENS OVEN MITTS These oven mitts make cooking fun thanks to their adorable pattern, but they’re not just pretty—they’re sturdy,…

MOONPIE OVER MOBILE Mobile, Alabama The South’s favorite snack has never looked as good as it does hanging above downtown Mobile. Gather with more than 50,000 people this New Year’s Eve to watch the massive 600-pound MoonPie drop. And be sure to get there early to watch the cutting of the world’s largest MoonPie. mobilenewyear.com PEACH DROP Atlanta, Georgia Going on its 29th year, Atlanta’s Peach Drop is the largest New Year’s Eve celebration in the Southeast, and one you don’t want to miss. Enjoy a variety of musical artists and join a crowd of more than 100,000 to watch the giant peach drop. peachdrop.com LAST NIGHT FAYETTEVILLE Fayetteville, Arkansas For a truly Southern New Year’s Eve, you have to experience the famous Hog Drop in the Fayetteville Town Center. And don’t miss the multitude of other local…

From Florida to Mississippi, the charming towns dotting the Gulf Coast boast a bounty of culinary delights FLORIDA PENSACOLA 1 RESTAURANT IRON refined classics Local and seasonal ingredients meet generous portions courtesy of Chef Alex McPhail at Restaurant Iron. This fine dining spin on Southern fare takes traditional dishes to a new and creative level. Whether you’re in the mood for a sugar cane-glazed pork chop, fried Gulf oysters doused in buffalo sauce, or barbecue chicken paired with chicken skin cracklins and Bunny Bread Puree, Chef Alex has you covered. Stop by for dinner or take advantage of the more casual late-night menu—just be sure to bring your appetite. TRY: 24 oz. Prime Cowboy Ribeye, Cookies and Cream Bread Pudding 2 THE FISH HOUSE seafood with a view Perched on the edge of Pensacola Bay, The Fish…

CAST-IRON SKILLET STEAKS Makes 4 servings Citrus zest brightens the rich flavor of these skillet-seared steaks. 2 (1½-inch-thick) T-bone steaks ¾ teaspoon Lemon-Lime Salt (recipe follows) 4 tablespoons unsalted butter, divided 1 tablespoon olive oil Chopped fresh rosemary and lemon wedges, to serve 1. Let steaks stand at room temperature for 30 minutes. 2. Pat steaks dry. Sprinkle with Lemon-Lime Salt. 3. Heat a large cast-iron skillet over medium heat. Add 2 tablespoons butter and oil; heat until butter melts. Add steaks; cook, without moving, for 5 to 7 minutes. Turn, and cook about 5 minutes more, or until desired degree of doneness is reached. Top each steak with 1 tablespoon butter. Serve with rosemary and lemon wedges. LEMON-LIME SALT Makes 2½ cups 2 cups sea salt ¼ cup grated lime zest ¼ cup grated lemon zest 1. Preheat oven to 250°. Line a baking sheet…