Taste of the South – October 2021
English | 102 pages | pdf | 63.5 MB
IN THE SOUTHERN KITCHEN,
there are certain things that never go out of style. A few of those cherished constants include flaky biscuits, hot pans of cornbread, and crispy fried chicken, but there is one thing that they all have in common and that periodically gets shunned. It’s lard.
In this issue’s Southern Staples (page 77), we explore a few ways to use this time-honored-yet-sometimes- taboo ingredient. Lard has less saturated fat than butter and a high smoke point (375°), which makes it ideal for frying, and if you don’t currently cook with lard, you should give it a try with these buttermilk biscuits, chess pie, and Cajun fried chicken sandwiches.
With the warmest weather behind us, I look forward to dusting off my favorite Dutch ovens and cooking some heartier autumn fare. The Sweet Potato and Roast Pork Cobbler (page 62) and the Turkey and Andouille Gumbo (page 66) are likely to be on repeat since I love dishes that hold well for leftovers. The combination of silky long-cooked flavors in that gumbo is exactly the sort of thing I crave this time of year.
And speaking of cravings, we also have a few new pumpkin dishes to liven up your fall menus. I’ve always been a sucker for pairing pumpkin and chocolate, so the Pumpkin-Chocolate Chip Streusel Loaf—which gets topped with a sweet and crunchy streusel—is something even I, a hesitant baker, can get excited about (page 28). Not pumpkin but still 100 percent seasonal are our Butternut Squash Caramels (also on page 28). Their flavor is outstanding, and the seeded bottoms are just stunning.
This magazine issue also features a few recipes and heartfelt stories from Alabamian Facebook star Brenda Gantt. Her Cheesy Chicken and Rice Pudding (pages 17 and 20, respectively) are recipes that might take you back to your childhood, and if they don’t, they’ll certainly stand to make a comforting weeknight meal or Sunday supper. Bringing people around the table is one of Brenda’s great joys, and we’ve been excited to share her recipes with you.
The Taste of the South magazine team and I hope you can find some new favorites to share with your family and friends this autumn and into the holiday season.
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