Taste of the South Southern Christmas 2015

WINE-BRAISED BEEF SHORT RIBS Yield: approximately 8 servings 2 tablespoons canola oil 6 pounds bone-in beef short ribs, cut into 2-inch pieces 4 teaspoons kosher salt, divided 2 teaspoons ground black pepper, divided 2 cups chopped yellow onion 1 cup chopped carrot 1 cup chopped celery ¼ cup plus 1 tablespoon all-purpose flour 1 tablespoon tomato paste 1 (750-ml) bottle red wine, such as Cabernet Sauvignon 1 (28-ounce) can whole peeled plum tomatoes, drained 2 (8-ounce) packages cremini mushrooms, quartered 1 head garlic, peeled 1 bunch fresh thyme, tied with kitchen twine 2 cups reduced-sodium beef broth 1 tablespoon red wine vinegar (optional) Smoked Gouda Grits (recipe follows) 1. Preheat oven to 350°. In a large Dutch oven, heat oil over medium-high heat. Season short ribs with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add short ribs to pan. Cook until browned on all sides, 2…

Slow Cooker Sausage AND Seafood Gumbo Yield: 10 to 12 servin 1 pound smoked sausage, sliced ½ cup vegetable oil ¾ cup all-purpose flour 2 cups chopped yellow onion 2 cups chopped celery 1 cup chopped green bell pepper 1 tablespoon minced fresh garlic (about 4 cloves) 1 jalapeno, minced 4 cups chicken broth 2 tablespoons chopped fresh thyme, divided 1 teaspoon salt ½ teaspoon ground black pepper 4 bay leaves 1 (14.5-ounce) can fire-roasted tomatoes, undrained 2 pounds medium fresh shrimp, peeled and deveined, tails left on ¾ pound fresh steamed crab claws 1 teaspoon Creole seasoning Cooked rice, to serve Garnish: sliced green onion 1. In a 12-inch cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, approximately 7 minutes. Remove sausage from skillet. Set aside. Discard drippings. 2. Carefully wipe skillet. Add oil; heat over medium heat. Add flour, stirring until smooth. Cook, stirring constantly with a…

Herb-Stuffed Pork Rib Roast Yield: 7 to 8 serving Roast: 1 pork rib roast with 8 ribs (about 5 pounds), frenched and backbone removed (see Kitchen Tip) 1 quart whole buttermilk 4 cloves garlic, smashed 20 sprigs fresh thyme Stuffing: 1 cup sourdough bread crumbs ½ cup fresh parsley ¼ cup fresh thyme leaves 3 cloves garlic 1 tablespoon fresh rosemary ¼ cup peeled grated apple 3 tablespoons unsalted butter, melted 1 tablespoon plus 1 teaspoon whole-grain mustard ¼ teaspoon kosher salt, plus additional to taste Pinch of ground black pepper, plus additional to taste White Wine Pan Sauce (recipe follows) Garnish: fresh thyme sprigs, fresh parsley 1. For roast: Place pork, buttermilk, garlic, and thyme in a large container. Cover and refrigerate overnight. 2. Preheat oven to 450°. Remove pork from marinade, and pat dry. Discard marinade. Place a wire rack in a large roasting pan. Set aside. 3. For stuffing: In…

Sorghum-Basted Ham Yield: approximately 12 servings 1 (10- to 11-pound) bone-in smoked ham (shank portion) 1 cup sorghum syrup ¼ cup apple cider vinegar ½ teaspoon kosher salt ½ teaspoon ground black pepper Garnish: fresh parsley, Sauteed Apples (recipe follows) 1. Preheat oven to 325°. Line a shallow roasting pan with foil. Using a sharp knife, lightly score outside of ham. Place ham, cut side down, in prepared pan. 2. In a medium bowl, whisk together sorghum, vinegar, salt, and pepper. Pour ½ cup sorghum mixture over ham. 3. Bake until a meat thermometer registers 145°, approximately 2½ hours, basting occasionally with remaining sorghum mixture. Let stand 15 minutes. 4. Place ham on a serving platter; drizzle with remaining pan juices. Garnish with parsley and Sauteed Apples, if desired. SAUTEED APPLES Cut 2 small apples into wedges. In a large skillet, melt 1…

Cinnamon Roll Wreath Yield: 10 to 12 servings Dough: ¾ cup whole milk ½ cup sour cream ¼ cup unsalted butter, cubed ¼ cup warm water (100° to 115°) ⅓ cup plus ½ teaspoon granulated sugar, divided 1 (.25-ounce) envelope dry yeast 1¼ teaspoons salt 2 large eggs, lightly beaten 2 teaspoons vanilla extract 4½ cups all-purpose flour Filling: 2 tablespoons unsalted butter, melted ¾ cup firmly packed dark brown sugar 2 teaspoons ground cinnamon 1. For dough: In a medium saucepan, cook milk, sour cream, and butter over medium-low heat until butter melts, stirring frequently. Remove from heat. Let cool to lukewarm. 2. In the bowl of a stand mixer fitted with the paddle attachment, stir together ¼ cup warm water, 1⁄2 teaspoon granulated sugar, and yeast. Let stand until foamy, approximately 5 minutes. Add milk mixture, remaining ⅓ cup granulated sugar, salt, eggs, vanilla, and flour.…

Southern Praline Spice Cake Yield: 1 (9-inch) 3-layer cake ¾ cup unsalted butter, softened ½ cup firmly packed light brown sugar 2 large eggs ¾ cup sorghum syrup 1 tablespoon vanilla extract 2¾ cups all-purpose flour 1 tablespoon ground ginger 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 cup whole buttermilk Mascarpone Cream (recipe follows) Praline Sauce (recipe follows) Garnish: pecan halves and pieces 1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. In a large bowl, beat butter and brown sugar at medium-high speed with a mixer until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sorghum syrup and vanilla. 3. In…