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Taste of the SouthTaste of the South

Taste of the South Christmas Cookbook 2018

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

access_time1 min.
editor’s letter

THROUGHOUT THE SEASON, I look for any excuse to have folks over for gatherings—anything from impromptu appetizer parties and casual Sunday suppers all the way up to full-on feasts. Like all families, mine has its list of favorites and essentials, but every year I like to add a few extra bites here and there to freshen things up.Some of the new recipes that will be making appearances this year will be the Sausage-Apple Dressing (page 60), Roasted Carrots and Parsnips with Bacon (page 57), and the Sweet Potato Gratin (page 57), just to name a few. In case you haven’t noticed, we’re kind of obsessed with side dishes. And of course, the Red Velvet Cake with Cherries and White Chocolate Frosting (page 81) will be on hand at all times.Among…

access_time2 min.
holiday prep

PORK 145°BEEF (for medium) 160°TURKEY & CHICKEN 165°Temp, Not TimeThe best way to determine doneness without cutting into your beautiful roast is to check the internal temperature with an instan-tread meat thermometer. The thermometer should be inserted at the thickest portion of the piece. For a whole turkey or chicken, insert the thermometer between the leg and the breast. For a pork or beef cut, insert into the middle of the thickest portion of the piece. Each type of meat has its own minimum temperature to ensure safe consumption and prime juiciness. Follow our guide to ensure your roasts are juicy, turkeys are golden brown and delicious, and all are safe to consume.Picture-Perfect FrostingSpread a thin layer of frosting on the sides and top of the cake. This is called…

access_time10 min.
1 christmas morning

Cranberry-Orange MuffinsMAKES 12Cranberries add festive color to these Christmas morning muffins.STREUSEL1 cup all-purpose flour3 tablespoons granulated sugar2 tablespoons firmly packed light brown sugar¾ teaspoon baking powder⅛ teaspoon kosher salt6 tablespoons unsalted butter, meltedMUFFINS½ cup unsalted butter, softened½ cup granulated sugar½ cup firmly packed light brown sugar2 teaspoons orange zest1 teaspoon vanilla extract2 large eggs2 cups all-purpose flour1½ teaspoons baking powder½ teaspoon kosher salt¼ teaspoon ground nutmeg½ cup whole milk1 cup fresh or thawed frozen cranberriesGLAZE1 cup confectioners’ sugar2 tablespoons whole milk½ teaspoon orange zest¼ teaspoon vanilla extract1. Preheat oven to 350°. Spray a 12-cup muffin pan with baking spray with flour.2. For streusel: In a medium bowl, whisk together flour, sugars, baking powder, and salt. Drizzle with melted butter, and toss until moistened. Refrigerate until ready to use.3. For muffins:…

access_time9 min.
2 sips & starters

Spiced EggnogMAKES 8 SERVINGS (photo on page 23)Ginger adds subtle warmth to this rich holiday classic.4 egg yolks½ cup sugar6 cups whole milk1 tablespoon ground ginger½ teaspoon grated fresh nutmeg1 (28-ounce) container vanilla ice cream, softenedGarnish: sweetened whipped cream, grated fresh nutmeg1. In a large Dutch oven, stir together egg yolks and sugar. Gradually whisk in milk, ginger, and nutmeg. Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon, 18 to 20 minutes. Remove from heat; add ice cream, stirring until melted. Cover and refrigerate for 8 hours. Garnish with whipped cream and nutmeg, if desired.Double Hot ChocolateMAKES ABOUT 9 CUPSThis crowd-pleasing hot chocolate makes every occasion cozier.1 cup firmly packed dark brown sugar½ cup granulated sugar1 cup dark unsweetened cocoa powder½ cup…

access_time8 min.
3 merry main dishes

Cornbread & Herb-Stuffed Pork ChopsMAKES 4 SERVINGSServed with mustard cream sauce, these pork chops are perfect for company.¼ cup salted butter⅓ cup minced yellow onion2 cups crumbled cornbread⅓ cup chicken broth3 tablespoons chopped fresh herbs (such as sage and rosemary)4 (1½-inch-thick) pork chops1 teaspoon kosher salt½ teaspoon ground black pepper1 tablespoon canola oil⅓ cup dry white wine1 cup heavy whipping cream2 tablespoons unsalted butter2 tablespoons Dijon mustard1 sprig fresh sageGarnish: fresh sage1. Preheat oven to 425°.2. In a 12-inch cast-iron skillet, melt salted butter over medium heat. Add onion; cook until tender, 2 to 3 minutes. Transfer to a medium bowl. Add cornbread, broth, and chopped herbs, stirring to combine.3. Sprinkle pork chops with salt and pepper. Make a pocket in each pork chop by cutting into side of chop…

access_time8 min.
4 festive sides

Roasted Garlic Mashed PotatoesMAKES 6 SERVINGSIf you’re a garlic lover, you’ll be swooning over these flavor-packed mashed potatoes.2 medium heads garlic2 teaspoons olive oil3 pounds red potatoes, quartered2 teaspoons kosher salt, divided4 ounces cream cheese, softened¼ cup unsalted butter, cubed½ teaspoon ground black pepper1 cup whole milk⅔ cup freshly grated Parmesan cheese1. Preheat oven to 400°.2. Cut ½ inch off top end of garlic heads, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and wrap garlic in foil.3. Bake until golden brown and soft, 40 to 45 minutes. Let cool completely. Squeeze garlic cloves into a small bowl; coarsely mash with a fork.4. In a large Dutch oven, bring potatoes, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Boil until…

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