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Taste of the SouthTaste of the South

Taste of the South Pecan Everything 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

WHEN MY WIFE AND I PLANNED OUR WEDDING, we tried to add local flavor to the festivities. From the music to the menu, we succeeded in making a day that reflected our love of New Orleans and Louisiana, but no element was so talked about as the favor: a mason jar of homemade spiced pecans. It started with a trip to central Louisiana for a box of fresh pecans, followed by a quick stop for a few bottles of honey. From there, it was hours of making batch after batch of sweet, spicy pecans (similar to the Honey-Glazed Pecans on page 15) in our tiny apartment kitchen. Working through that giant box of pecans, we fell even more in love with the different ways the nuts can be used, from the sweet…

access_time2 min.
pecan tips

HOW TO STORE FRESH PECANS Whether shelled or unshelled, pecans like a dark, cool, and dry environment. Store them in an air-tight container in your pantry for short-term use. For long-term storage, pecans should be kept in an airtight container in the refrigerator or freezer. However stored, be sure pecans are away from high-odor foods like loose spices and onions, as they can absorb other flavors. IT’S “PECAN” PEE-khan / puh-KHAN PEE-can / pick-AHN pee-CAN / puh-CAN If Southerners can get up in arms about anything, it’s the proper way to pronounce a word. While we all believe we pronounce “pecan” the right way, regional dialect plays a huge role in how we say it. Any number of pronunciations can be found depending on which area of the South you live in as well as your…

access_time7 min.
snacks & starters

Spiced Pecans MAKES 4 CUPS Get a head start on holiday preparations by baking these up to a week in advance. 4 cups pecan halves3 tablespoons unsalted butter, melted¼ cup firmly packed light brown sugar1 teaspoon ground ancho chile pepper¾ teaspoon smoked paprika½ teaspoon kosher salt 1. Preheat oven to 350°. Line a baking sheet with foil. 2. In a large bowl, stir together pecans and melted butter. Stir in brown sugar and all remaining ingredients until combined. Spoon onto prepared pan. 3. Bake for 8 minutes, stirring halfway through baking. Let cool completely. Store in an airtight container for up to 1 week. Pecan Date Cheese Wafers MAKES ABOUT 90 Set out a few plates of these sweet-savory nibbles throughout your party area. They’ll be gone in a flash! 1½ cups unsalted butter, softened1 (16-ounce) package sharp Cheddar cheese,…

access_time10 min.
soups, sides & mains

Kale Salad with Roasted Black-Eyed Peas and Pickled Onions MAKES ABOUT 6 SERVINGS Crisp and full of Southern flavor, roasted black-eyed peas make the perfect salad topper. 1 (15-ounce) can black-eyed peas, rinsed, drained, and patted dry1 tablespoon canola oil2 teaspoons firmly packed light brown sugar¾ teaspoon smoked paprika¼ teaspoon kosher salt¼ teaspoon ground black pepperQuick-Pickled Onions (recipe follows)8 cups lightly packed coarsely chopped kale½ cup toasted pecans, chopped 1. Preheat oven to 425°. Line a small rimmed baking sheet with parchment paper. 2. In a small bowl, stir together peas, oil, brown sugar, paprika, salt, and pepper. Spread in an even layer on prepared pan. 3. Bake until crisp, about 25 minutes, stirring occasionally. Let cool completely on a wire rack. 4. In a large bowl, toss together Quick-Pickled Onions, kale, and pecans. Let stand for…

access_time12 min.
breads & pastries

Chocolate-Bacon-Pecan Waffles MAKES 16 SERVINGS These waffles get an extra dose of sweet and salty goodness from Chocolate-Covered Bacon. 2 cups all-purpose flour¾ cup cooked and crumbled bacon, bacon drippings reserved⅓ cup toasted pecan pieces⅓ cup miniature semisweet chocolate morsels4 teaspoons baking powder1 teaspoon kosher salt2 large eggs, separated2 tablespoons sugar1½ cups whole milk6 tablespoons unsalted butter, meltedToasted chopped pecans, Chocolate-Covered Bacon (recipe follows), and maple syrup, to serve 1. Preheat a waffle iron to medium heat. 2. In a large bowl, whisk together flour, cooked bacon, pecans, chocolate morsels, baking powder, and salt. 3. In a small bowl, beat egg whites and sugar with a mixer at medium speed until stiff peaks form. 4. In another small bowl, whisk together milk, melted butter, and egg yolks. Add milk mixture to flour mixture, stirring just until combined.…

access_time21 min.
cakes, pies & puddings

Pecan Slab Pie MAKES ABOUT 12 SERVINGS The classic pecan pie built for a crowd. CRUST 2½ cups all-purpose flour2 teaspoons kosher salt2 teaspoons sugar1 cup unsalted butter, cubed8 tablespoons whole buttermilk FILLING 4 cups pecan halves1 (12-ounce) package semisweet chocolate morsels*6 large eggs1¾ cups firmly packed light brown sugar1½ cups light corn syrup¾ cup unsalted butter, melted2 tablespoons all-purpose flour2 teaspoons kosher salt2 teaspoons vanilla extract 1. Preheat oven to 350°. 2. For crust: In a medium bowl, stir together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. 3. On a lightly floured…

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