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Taste of the SouthTaste of the South

Taste of the South Holiday 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

1 min.
taste of the south special issues

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke 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 SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, 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 Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Alex…

1 min.
editor’s letter

I LIKE TO SAY there’s no such thing as too much during the holidays. Too many desserts on the buff et? Impossible. Too many opportunities for reconnecting with family and friends? Not going to happen. Too many cookies to fit in the last tin for the swap? Well, that is entirely possible, and you should eat the extra. You earned it. For me, baked goods and the holidays go hand in hand. From countless cookies to a loaf or two of my aunt Gloria’s Christmas bread, this is my favorite time of year for baking and munching on sweets. In this special collection, I hope you’ll be similarly obsessed with the treasure trove of quick and easy cakes, breads, and stunning layer cakes that we’ve pulled from the Taste of the…

1 min.
baking basics

For greasing and flouring cake pans, we like to use nonstick baking spray with flour. Spray the corners of the pan first (where the side meets the bottom) and then follow with a light coating overall. PORTION COOKIE DOUGH Use a spring-loaded ice cream scoop to ensure cookies are evenly portioned. You’ll find that using a scoop also enables you to work faster, saving you time in the kitchen. USE THE RIGHT FLOUR All flours are not created equal. Different types (and even different brands) of flour contain more protein, which can make some baked goods tough. Cake flour is ideal for making cakes because it has a low-protein content, and it produces a cake with a fine, soft, even texture (or crumb). For best results, always use the type of flour specified in…

16 min.
cookie swap

Sprinkle Cookies MAKES 24 Spreading a little holiday cheer has never been easier. 1 cup unsalted butter, softened1 cup sugar1 large egg1 teaspoon almond extract2½ cups all-purpose flour1 teaspoon kosher salt½ cup Christmas-colored sprinkles 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and almond extract. 3. In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into 1-inch balls; roll in sprinkles. Place at least 2 inches apart on prepared pans. Flatten slightly with the bottom of a glass. Freeze until firm, about 15 minutes. 4. Bake until edges are slightly browned,…

12 min.
breads to share

Sprinkle Biscuits MAKES 16 These flaky treats will put anyone in the holiday spirit. BISCUITS 3 cups all-purpose flour½ cup sugar3 tablespoons green sprinkles3 tablespoons red sprinkles1 tablespoon baking powder1 teaspoon kosher salt½ cup cold unsalted butter, cubed2 ounces cold cream cheese1 cup whole buttermilk2 large eggs, divided1 tablespoon water GLAZE 1 cup confectioners’ sugar½ cup heavy whipping cream Garnish: red and green sprinkles 1. Preheat oven to 400°. Line 2 baking sheets with parchment paper. 2. For biscuits: In a large bowl, whisk together flour, sugar, sprinkles, baking powder, and salt. Using two forks or a pastry blender, cut in cold butter and cream cheese until mixture is crumbly. In a small bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture to flour mixture, stirring until dough comes together. 3. Turn out dough onto a lightly floured surface,…

12 min.
festive pies & tarts

White Chocolate and Toasted Nut Tart MAKES 1 (11X9-INCH) TART Caramel, nuts, and white chocolate are a delicious trio in this tart. 1 (12-ounce) jar caramel topping, divided Tart Shell (recipe follows)3 (4-ounce) bars white chocolate, chopped¼ cup plus 3 tablespoons heavy whipping cream¼ cup unsalted butter2 tablespoons light corn syrup1 (11.5-ounce) can mixed nuts, toasted¼ cup walnuts, toasted¼ cup macadamia nuts, toasted 1. Pour half of prepared caramel topping into prepared Tart Shell, spreading to cover entire surface. Refrigerate for 30 minutes. 2. Place white chocolate in a medium bowl. Set aside. 3. In a medium saucepan, bring cream, butter, and corn syrup to a boil over high heat. Pour hot cream mixture over chopped chocolate, whisking until melted and smooth. Pour chocolate mixture over caramel in prepared tart shell. Refrigerate until set, about 2…