Taste of the South Christmas Cookbook 2021

Taste of the South helps you savor the unique dishes, cooking personalities and culinary destinations of the South - and now you can enjoy every single page on your tablet! For readers who love Southern cooking or simply experimenting with new flavors, this magazine is a guidebook. Taste of the South is for those who have a passion for good food, at home and on the road. Every issue is a guide to Southern lifestyle.

United States
Hoffman Media
$6.65(Incl. tax)
$23.98(Incl. tax)
6 Issues

in this issue

1 min
editor’s letter

IT’S ALWAYS BEEN SPECIAL whenever we’ve been able to get our dearest family members and friends in the same room, but lately, hasn’t it felt even more so? If there’s anything the last two years have taught me, it’s to cherish every moment we get to share with our loved ones. Since the dishes we serve our guests are nourishing on both a physical and emotional level, I try to put together menus with a hearty dose of nostalgia alongside a smattering of fun new concoctions. In this special collection of our favorite Taste of the South holiday recipes, you’re sure to find quite a few things that fit the bill. Whether you start with Crispy Cheese Sticks (page 25) or the colorful Cheese Ball Wreath (page 28) and end with…

3 min
baking basics

PERFECT DIVINITY Don’t be afraid to make this Southern candy from scratch! With a few simple ingredients and helpful tips, this age-old confectionery favorite recipe on page 96 is easy to whip up. 1 SLOWLY ADD HOT SYRUP Be sure to pour it in a slow, thin stream. You want to aim into the egg whites so it’s not running down the side of the bowl, and do not pour into the beater, or it will send the hot syrup flying. 2 CHECK THE CANDY BASE When the mixture is ready for the pecans and vanilla, it will have lost its gloss, appearing almost like it’s dry, and hold its shape very well. 3 SCOOP QUICKLY Use two spoons to scoop the candy mixture onto the greased paper. Don’t try to make perfect balls; the swoops give…

13 min
cookies & bars

Roast Beef Sliders MAKES 12 Make a double batch because these yummy sandwiches won’t last long. ½ cup mayonnaise¼ cup sour cream2 tablespoons prepared horseradish1 teaspoon Worcestershire sauce1 teaspoon honey1 (12-ounce) package sweet rolls, split*1½ pounds roast beef, thinly sliced3 cups fresh arugula2 tablespoons butter, melted1 tablespoon poppy seeds 1. Preheat oven to 350°. 2. In a small bowl, whisk together mayonnaise, sour cream, horseradish, Worcestershire, and honey. Spread mayonnaise mixture onto cut sides of rolls. Arrange bottom halves of rolls in a single layer in a 12-inch cast-iron skillet. Arrange roast beef evenly over rolls. Sprinkle with arugula. 3. Top with remaining halves of rolls. Brush tops with melted butter and sprinkle with poppy seeds. 4. Bake for 15 minutes. Serve warm. *We used King’s Hawaiian Original Hawaiian Sweet Rolls. Caramel Apple Cider MAKES ABOUT 10 SERVINGS Homemade caramel adds…

16 min
festive cakes

TRADITIONAL ROASTED TURKEY MAKES 10 TO 12 SERVINGS Try whisking some of the roasted garlic into the gravy for an extra layer of flavor. 1 (10- to 12-pound) turkey, thawed and giblets removed3¾ cups chicken broth or stock, divided2 medium carrots, halved lengthwise and divided2 medium yellow onions, cut into wedges and divided3 celery stalks, halved crosswise and divided2 tablespoons vegetable oil2½ teaspoons kosher salt, divided1¼ teaspoons ground black pepper, divided4 sprigs fresh sage4 sprigs fresh rosemary4 sprigs fresh thyme5 tablespoons all-purpose flour1 teaspoon distilled white vinegarGarnish: fresh sage, fresh thyme, fresh rosemary, roasted garlic (see Kitchen Tip) 1. Preheat oven to 425°. Spray rack of a roasting pan with cooking spray. Place rack in pan. 2. Pat turkey dry with paper towels. Pour ½ cup broth in prepared pan; add carrot, half of onion,…

15 min
pies, tarts & crisps

Brown Sugar–Maple Apples and Brussels Sprouts MAKES 4 SERVINGS Honeycrisp apples add a sweet and juicy bite to this flavorful side dish. 4 slices thick-cut bacon, chopped1 pound Brussels sprouts, trimmed and halved2½ cups (¼-inch-thick) sliced Honeycrisp apples (about 1 medium apple)3 tablespoons firmly packed dark brown sugar2 tablespoons pure maple syrup4 teaspoons apple cider vinegar1¾ teaspoons kosher salt½ teaspoon ground black pepper 1. In a 12-inch enamel-coated cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet. 2. Add Brussels sprouts and apples to skillet; cook, stirring occasionally, until Brussels sprouts are lightly browned and crisp-tender, 7 to 8 minutes. Add brown sugar, maple syrup, vinegar, salt, and pepper; cook until Brussels sprouts are tender and sugar…

22 min
pastries & breads

AMBROSIA CHEESECAKE BARS MAKES 15 From the creamy cheesecake to the crumbly coconut crust, there’s a reason we think these bars deserve a spot on your dessert spread. 2 cups graham cracker crumbs2 cups sweetened shredded coconut1½ cups sugar, divided½ teaspoon kosher salt⅔ cup unsalted butter, melted5 (8-ounce) packages cream cheese, softened3 tablespoons all-purpose flour1 tablespoon vanilla extract5 large eggs1 (8-ounce) container sour cream1 (13.5-ounce) jar maraschino cherries1 tablespoon cornstarch1 cup chopped candied orange peelGarnish: sweetened whipped cream, chopped candied orange peel, maraschino cherries, toasted shredded coconut 1. Preheat oven to 350°. Line a 13x9-inch pan with foil, letting the excess extend over sides of pan. Spray with cooking spray. 2. In a medium bowl, combine graham cracker crumbs, coconut, ½ cup sugar, and salt. Stir in melted butter. Using a measuring cup, press mixture…