Taste of the South Christmas Cookbook 2022

THE HOLIDAYS ARE ALWAYS A BALANCING ACT, AREN’T THEY? I find myself choosing between tried-and-true recipes and something a little newer and more exciting. In my family, there are certain dishes we expect to see on the Christmas table—green bean casserole, fluffy dinner rolls, and sweet potatoes in some form or another among them—but each year, I try to mix it up a little bit. In this special collection of our favorite Taste of the South holiday recipes, you’re sure to find quite a few traditional and modern dishes to liven up your special gatherings. Whether you start the event with Sweet Potato Barbecue Meatballs (page 35) or a plate of Smoked Paprika Cheese Straws (page 31) and end with a slice of Cranberry-Lemon Chess Pie (page 82) or Praline Cheesecake…

Banana Bread Pudding MAKES ABOUT 10 SERVINGS If you like your breakfast bakes on the sweet side, this dish is for you. 1 (1-pound) loaf challah, cut into 1-inch cubes4½ cups half-and-half, divided¾ cup unsalted butter1 cup firmly packed brown sugar½ cup plus 1 tablespoon granulated sugar, divided2 teaspoons ground cinnamon¾ teaspoon ground cardamom, divided1½ teaspoons kosher salt, divided6 large eggs, lightly beaten4 ripe bananas, sliced ¼ inch thick1 cup pecans, coarsely chopped2 cups confectioners’ sugar 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large bowl, toss together bread cubes and 4 cups half-and-half. 3. Let stand at room temperature for 30 minutes. 4. In a large saucepan, melt butter over medium heat. Whisk in brown sugar, ½ cup granulated sugar, cinnamon, ½ teaspoon cardamom, and ½ teaspoon salt…

Bourbon Coffee with Orange-Spice Cream MAKES 6 SERVINGS Fragrant, orange-infused whipped cream is a delightful topping for this boozy coffee concoction. 1 cup heavy whipping cream¼ cup confectioners’ sugar¼ teaspoon orange zest¼ cup fresh orange juice¼ teaspoon ground nutmeg⅛ teaspoon ground cinnamon6 cups hot brewed coffee6 tablespoons granulated sugar6 tablespoons bourbonGarnish: orange zest curls, cinnamon sticks 1. In a medium bowl, beat cream, confectioners’ sugar, orange zest and juice, nutmeg, and cinnamon with a mixer at high speed until soft peaks form. 2. Divide coffee, granulated sugar, and bourbon among 6 serving cups; stir well. Top with cream mixture. Garnish with zest and cinnamon sticks, if desired. Classic Deviled Eggs MAKES 12 Fresh dill adds a savory layer of flavor to this otherwise classic recipe. 6 large eggs⅓ cup mayonnaise1 tablespoon finely chopped fresh dill2 teaspoons Dijon mustard½ teaspoon…

Collard Greens MAKES 8 CUPS Pot likker, the flavorful broth at the bottom of a pot of collard greens, is delicious with cornbread. 2 tablespoons olive oil2 cups chopped sweet onion2 pounds fresh collard greens, stemmed and chopped1 smoked ham hock2 cups chicken stock1 tablespoon green hot sauce2 teaspoons kosher salt3 tablespoons apple cider vinegar 1. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add collard greens, in batches, stirring until wilted. Add ham hock, stock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until collards are tender, about 25 minutes. 2. Remove ham hock. Stir in vinegar. Serve immediately. Mixed Potato Gratin MAKES 8 TO 10 SERVINGS Have fun with the arrangement when shingling the potato slices. 1½ pounds medium Yukon gold…

Sweet Potato and Lentil Soup MAKES 8 SERVINGS This dish is our new favorite version of vegetable soup. It’s so filling your family will never notice it’s meatless! 8 cups vegetable stock1½ cups dried brown lentils1 cup chopped sweet onion½ cup chopped carrot½ cup chopped celery2 small sweet potatoes (1¼ pounds), peeled and cut into 1-inch cubes3 cloves garlic, minced1 (15-ounce) can diced tomatoes1 tablespoon chopped fresh rosemary1 teaspoon dried thyme leaves2 teaspoons kosher salt1 teaspoon ground black pepper2 bay leaves3 cups chopped collard greens 1. In a 6-quart slow cooker, combine stock, lentils, onion, carrot, celery, sweet potatoes, garlic, tomatoes, rosemary, thyme, salt, pepper, and bay leaves. Cover and cook on low for 4 hours. Stir in collard greens. Continue to cook until wilted, about 30 minutes. Campanelle with Vodka Sauce MAKES 6 TO 8…

Gingerbread Cookies MAKES ABOUT 48 With crisp edges and soft centers, these cookies are Christmas perfection. 1 cup unsalted butter, softened1 cup granulated sugar2 teaspoons vanilla extract1 large egg1 cup unsulphured molasses5 cups all-purpose flour1 tablespoon ground ginger1½ teaspoons ground cinnamon¾ teaspoon baking soda½ teaspoon kosher salt½ teaspoon ground nutmeg½ teaspoon ground allspice½ cup turbinado sugar (optional)Royal Icing (recipe follows) 1. In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses. 2. In another large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 portions. Wrap each portion…