Taste of the South Christmas Cookbook 2019

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, Taylor Franklin Wann ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison 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…

editor’s letter

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 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 party menus. Whether you start the event with a Thyme & Pecan Pimiento Cheese Ball (page 13) or a plate of classic Smoked Paprika Cheese Straws (page 21) and end with a Spiced Rum-Pecan Pound Cake (page 48) or a gooey slice of…

sips & starters

Sorghum-Bourbon Fizz MAKES 1 SERVING Recipe courtesy of Julie Tanous You can serve this cocktail over ice, but it’s also delicious shaken and strained. Just be sure to whisk everything together to dissolve the sorghum before adding ice. 1½ ounces bourbon½ ounce sorghum syrup2 teaspoons apple juice1 teaspoon fresh lemon juice1½ ounces dry hard ciderGarnish: apple slice 1. In a small bowl, whisk together bourbon, sorghum syrup, apple juice, and lemon juice until syrup is fully dissolved. Pour over ice. Top with cider. Garnish with an apple slice, if desired. Satsuma-Cranberry Prosecco Punch MAKES ABOUT 7 SERVINGS This simple punch is a crowd-pleaser. 1 (750-ml) bottle prosecco, chilled4 cups fresh satsuma or tangerine juice½ cup unsweetened cranberry juice2 teaspoons orange bittersIce ring (See How-To)Garnish: fresh rosemary sprigs 1. In a large punch bowl, combine prosecco, satsuma juice, cranberry juice, and…

holiday menu #1

Bacon-Wrapped Pork Loin MAKES 6 TO 8 SERVINGS Cornbread and collard greens add Southern flavor to this juicy pork loin. 1 (4-pound) boneless pork loin1½ teaspoons kosher salt, divided½ teaspoon ground black pepper3 cups collard greens, stemmed2 cups cubed cornbread½ cup chopped yellow onion⅓ cup chicken broth1 tablespoon apple cider vinegar¼ teaspoon crushed red pepper8 slices thick-cut bacon1 head garlic⅓ cup apple cider3 sprigs fresh rosemary 1. Place pork loin lengthwise on a work surface. With a knife about ¾ inch above bottom of meat, slice lengthwise, keeping the knife parallel to surface, cutting to within ½ inch of other long side. Open meat like a book. Working with the larger half, continue slicing and unrolling as you go, until pork loin is flat. Sprinkle with 1 teaspoon salt and pepper. 2. In a medium…

holiday menu #2

Sheet Pan Turkey MAKES 6 TO 8 SERVINGS Take the stress out of serving turkey with this simple sheet pan spin—which comes together deliciously in under two hours. 4 large shallots, quartered1 large white onion, cut into eighths1 head garlic, halved crosswise½ cup unsalted butter, softened2 tablespoons chopped fresh oregano3¼ teaspoons kosher salt, divided1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh thyme1 tablespoon ground black pepper8 to 10 pounds bone-in turkey pieces10 sprigs fresh herbs2 tablespoons all-purpose flour1⅔ cups low-sodium chicken brothGarnish: fresh oregano, fresh rosemary, fresh thyme 1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 2. Place shallots, onion, and garlic in an even layer on prepared pan. 3. In a small bowl, stir together butter, oregano, 3 teaspoons salt, rosemary, thyme, and pepper. Spread butter mixture over turkey pieces.…

holiday menu #3

Slow Cooker Beef Short Ribs MAKES 4 TO 6 SERVINGS These rich and satisfying short ribs are perfect for a hearty Christmas supper. 4½ pounds bone-in beef short ribs1 teaspoon kosher salt½ teaspoon ground black pepper½ cup plus 1 tablespoon all-purpose flour, divided4 slices bacon6 tablespoons unsalted butter, divided1 cup chopped yellow onion1 cup dry red wine½ cup firmly packed brown sugar⅓ cup chili sauce2 tablespoons Worcestershire sauce1 tablespoon beef bouillon*2 teaspoons chopped fresh rosemaryGarnish: fresh rosemary sprigs 1. Sprinkle beef with salt and pepper. Dredge beef in ½ cup flour. 2. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. With a slotted spoon, remove bacon; reserve drippings in pan. Add 4 tablespoons butter, and let melt. Add ribs, and cook until browned on all sides, 3 to 4 minutes per…