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Taste of the SouthTaste of the South

Taste of the South Fall Baking 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

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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 Caroline Blum, Courtni Bodiford, Sidney Bragiel, Lucy Finney, Mary Beth Jones, Beth K. Seeley, Melissa Smith TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, 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…

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editor’s letter

FOR ME, SIMPLICITY IS KEY. In my baking (as with my cooking), I look for straightforward recipes that let a few central ingredients shine. Part of that stems from my general aesthetic, but the rest has to do with time. With two little kids running around, my wife and I search for recipes that can be made without much fuss. That is the beauty of the Caramel Upside-Down Cake (page 49). We can make the sauce a few days ahead of time, then whip together the rest quickly. Throughout this special collection of Taste of the South favorites, you’ll find quite a few dishes that fit that bill. We’ve scoured our archives looking for baked goods that are as quick and easy as they are delicious and satisfying. From Quick Monkey…

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baking basics

Windowpane Test This simple test is an easy way to check whether your yeasted bread dough has been kneaded long enough. With lightly floured fingers, simply pinch off (don’t tear) a small piece your of kneaded dough. Roll the piece of dough into a ball, and then slowly stretch the piece with your fingers in small increments starting from the center, rotating the dough a quarter turn with each stretch. If the dough has been kneaded enough, you will be able to stretch it into a thin, translucent sheet. If the dough piece tears while stretching, continue to knead all the dough (30 seconds more if kneading by hand, 1 minute if kneading with a mixer), and then test again until ready. COLD BUTTER The butter MUST be cold when incorporated into the flour…

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better biscuits

1 Stir dry ingredients together, and cut the butter into the flour mixture until pieces are the size of peas. The larger pieces of butter create a flakier biscuit. 2 Stir in liquid until just combined. Turn out dough onto a heavily floured surface and gently pat or roll into a rectangle. 3 Cut and stack the dough up to 4 times for flaky, layered biscuits. This process creates the biscuits’ distinct layers. 4 Cut biscuits with a downward motion, and don’t twist the cutter. Twisting the cutter compresses the layers.…

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chapter 1 quick breads

BROWNED BUTTER VANILLA BISCUITS MAKES ABOUT 14 These biscuits are gorgeously crunchy with toasty notes of vanilla, pecan, and browned butter. 1 cup unsalted butter3½ cups self-rising flour*¼ cup firmly packed light brown sugar 1 cup whole buttermilk½ cup toasted pecans, finely chopped 2 teaspoons vanilla bean paste or vanilla extract1 large egg, lightly beaten Cane syrup, to serve 1. In a medium saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Place butter in a small bowl, and freeze until solid, about 1 hour. Cut butter into cubes. 2. Preheat oven to 425°. Line a baking sheet with parchment paper. 3. In a large bowl, stir together flour and brown sugar. Using a pastry blender, cut in cold browned butter until…

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chapter 2 yeasted breads

WHOLE WHEAT MOLASSES ROLLS MAKES 12 Molasses adds a hint of sweetness to these fluffy rolls. 1 cup warm water (105° to 110°)4 teaspoons active dry yeast1 teaspoon granulated sugar2 cups all-purpose flour¼ cup firmly packed light brown sugar¼ cup molasses3 tablespoons honey 2 tablespoons unsweetened cocoa powder2 tablespoons unsalted butter, softened1 large egg2½ teaspoons kosher salt, divided2¼ cups whole wheat flour, divided 1 egg white, lightly beaten2 tablespoons old-fashioned oats1 tablespoon chopped pumpkin seeds1½ teaspoons sunflower seeds 1. Spray a 12-inch cast-iron skillet with cooking spray. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup warm water, yeast, and granulated sugar. Let stand until mixture is foamy, about 10 minutes. 3. With mixer on medium speed, add all-purpose flour, brown sugar, molasses, honey, cocoa, butter, egg, and 2…

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