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Taste of the SouthTaste of the South

Taste of the South Southern Pies & Cobblers 2019

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.
taste of the south special issues

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes STYLISTS Courtni Bodiford, Sidney Bragiel, Caroline Blum, Kim Chiselko, Lucy Finney, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Ashley Jones, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER…

access_time1 min.
editor’s letter

FLOUR. SUGAR. BUTTER. SALT. Like many parts of Southern cooking, these four ingredients are humble on their own, but combined they make magic. A tender, flaky piecrust or fluffy cobbler topping is the kind of thing that brings families together and makes for a perfect ending to a beautiful meal. When you add the season’s ripest fruits, it’s even better. Whether you’re a pie person or a cobbler connoisseur (I’m firmly on Team Pie but will happily dig into a warm blackberry cobbler), this special issue of Taste of the South will be a gold mine for you. Alongside all the tarts, crisps, pies, and cobblers, you’ll also find a wealth of savory options, such as the Sausage and Fennel Cobbler (page 92) and Pimiento Cheese Hand Pies (page 93). As summer…

access_time2 min.
tips & tricks

FOR THE FLAKIEST Pie Dough CHILL IT Keep your ingredients cold and work quickly. If your home or hands are especially warm, chill your bowl, cutter, and flour for 30 minutes prior to making the dough. FREEZE IT Placing your pie or crimped crust in the freezer before baking helps the butter set and the crust hold its shape. Not all recipes call for this, but it can generally be applied to any single or double-crust pie recipe. COOL IT After baking, let fruit pies cool for at least 1 hour or until the bottom of the pie dish no longer feels warm. This gives the filling time to set, making a cleaner slice and keeping your fruit from spilling out when sliced. PICKING YOUR PAN Pie pans and dishes come in a variety of materials: glass, ceramic,…

access_time3 min.
dough recipes

Classic Pie Dough MAKES 1 (9-OR 10-INCH) CRUST 1½ cups all-purpose flour1 tablespoon sugar½ teaspoon kosher salt½ cup cold unsalted butter, cubed6 tablespoons ice water2 teaspoons apple cider vinegar 1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. 2. In a small bowl, stir together 6 tablespoons ice water and vinegar. Using a fork, stir in 4 tablespoons vinegar mixture until a shaggy dough forms. Add remaining vinegar mixture, 1 tablespoon at a time, as necessary. 3. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. Slab Pie Dough MAKES 2 (15X10-INCH) CRUSTS 4 cups all-purpose flour½ cup sugar2 teaspoons kosher salt12 tablespoons…

access_time16 min.
icebox & cream pies

CHOCOLATE-MINT PIE MAKES 1 (9-INCH) PIE Chock-full of cookies, chocolate, and minty flavor, this frozen pie brings a welcome dose of coolness to hot summer days. 2½ cups ground chocolate wafer cookies*6 tablespoons unsalted butter, melted½ cup sugar plus 3 tablespoons sugar, divided1½ (8-ounce) packages cream cheese, softened1 cup heavy whipping cream2 tablespoons white crème de menthe1 (11.75-ounce) jar hot fudge topping*1 (4.67-ounce) box crème de menthe chocolate*, chopped 1. Spray a 9-inch metal or glass pie pan with cooking spray. 2. In a medium bowl, toss together ground cookies, melted butter, and 3 tablespoons sugar until moistened. Using a measuring cup, press crumb mixture into bottom and up sides of prepared pan. Freeze for 15 minutes. 3. In a large bowl, beat cream cheese and remaining ½ cup sugar with a mixer at medium speed…

access_time15 min.
fruit pies

STRAWBERRY CUSTARD TART MAKES 1 (11-INCH) TART Make this tart the night before, and the next day it’ll be the star of your table. Just add the berry and apricot topping before serving. 2 cups all-purpose flour½ cup confectioners’ sugar1 cup unsalted butter, softened2 cups whole milk6 egg yolks⅔ cup sugar¼ cup cornstarch1 vanilla bean, split lengthwise, seeds scraped and reserved¼ teaspoon kosher salt4 to 5 cups sliced fresh strawberries2 tablespoons apricot preserves 1. Preheat oven to 350°. Spray an 11-inch round removeable bottom tart pan with baking spray with flour. 2. In the work bowl of a food processor, place flour and confectioners’ sugar; pulse until combined. Add butter, and pulse until mixture is crumbly. Press mixture into bottom and up sides of prepared pan. 3. Bake until lightly browned, 12 to 15 minutes. Let…

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