60-Page Holiday Cookbook

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About these

Thanksgiving

CLASSICS

4 | Soups Finalists 5 | Vegetable Dishes Finalists 6-7 | Cakes & Cobblers Finalists 8 | Entrees Finalists 9-11 | Winners Editors LISA GLOWINSKI MICHAEL TOESET Art Director TONY FERNANDEZ-DAVILA All Thanksgiving Classics recipes are from those submitted in GateHouse Media’s 2018 Home Town Cook’n Thanksgiving Recipe Contest. GateHouse Media does not make any warranties about the completeness, reliability or accuracy of this information.

Photos on Pages 4-11 by Fred Squillante, Columbus Dispatch. ©2019 GATEHOUSE MEDIA LLC

recipes

In September 2018, we received hundreds of recipes from across the country in GateHouse Media’s second Home Town Cook’n Thanksgiving Recipe Contest. Here we present the finalist and winning recipes from the four categories, Soups, Vegetable Dishes, Cakes and Cobblers, and NonTurkey Entrees, prepared and judged in October 2018 by faculty from Columbus State Community College’s award-winning culinary program in Ohio.

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Holiday Cookbook & Entertaining Guide, 2019 Southern Kitchen

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Fall Cookbook & Entertaining Guide, 2019 Southern Kitchen 3

Thanksgiving CLASSICS

FINALIST RECIPES

Soups

PHoToS By FRed SquIllAnTe | ColumBuS dISPATCH

Autumn Turkey Soup Servings: 10 Submitted by: Kristen Heigl • 4 tablespoons olive oil, divided • 2 pounds ground turkey • 1 large yellow onion, diced • 4 rainbow carrots, peeled and chopped • 2 garlic cloves, minced • 1 (15 ounce) can diced tomato, drained • 1 (12 ounce) can tomato paste • 3 potatoes, cubed and cooked • 1 cup butternut squash, cubed • 8 cups chicken broth • 1 1/2 cups pearl couscous • 1/2 cup shredded Brussels sprouts • Salt and pepper, to taste • 1 teaspoon dried parsley • 1/4 cup Parmigiano-Reggiano, grated • 1/2 cup cream Heat 2 tablespoons of olive oil in a large pan. Add the turkey, cook for about 6-7 minutes or until browned. Set aside.

In a large soup pot, heat the remaining 2 tablespoons of olive oil. Add the onion, carrots and garlic and saute until the carrots are tender and the onions are just starting to brown, about 4 minutes. Stir in the diced tomatoes, tomato paste, potatoes, squash, chicken broth, couscous, sprouts, salt and pepper, parsley, Parmigiano-Reggiano and the cooked turkey. Simmer for about 40-45 minutes or until vegetables are tender. Turn off heat and stir in the cream. Serve.

Coco Loco Corn Soup Servings: 4 Submitted by: Diane Boissiere Rhodes • 1/2 sweet onion (optional) • 2 ears corn, cut from the cob • 2 tablespoons olive oil • 1 tablespoon Better Than Bouillon, chicken flavor • 1 can coconut milk • Salt and pepper, to taste • 1 jalapeño pepper, sliced thin (optional) Sauté onion in olive oil until soft (if using); add corn and sauté for 2-3 minutes.

Stir in Better than Bouillon. Add coconut milk. Simmer for 5 minutes. Add jalapeño now if using it. Salt and pepper to taste.

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Thanksgiving CLASSICS

Vegetable Dishes Stuffed Artichokes

Ruby Roasted Roots counter or table to loosen up the leaves and essentially begin to create some spaces between the leaves to hold the stuffing.

Place each choke stem-down in a casserole large enough to hold them upright and deep enough to hold the boiled water.

Servings: 4 Submitted by: Jean Sica • 4 medium-sized green, fresh artichokes • 1 tablespoon lemon juice • 1 cup Italian flavored breadcrumbs • 1/4 cup freshly grated pecorino cheese • 1/4 cup olive oil • 1 small bottle capers, drained • 1 to 2 cloves fresh garlic, finely minced • White wine (optional) Heat oven to 350 F. Boil 4 cups of water. While waiting for the water to boil, prepare each artichoke: Slice the bottom stems off each vegetable so the artichokes can stand. Pull a layer or two off the outermost leaves off each choke (the amount of leaves pulled off will vary, dependent upon how fresh the chokes are. The goal here is to take off the most dry, thick leaves). With a serrated knife, trim off the tips of each choke in order to flatten the top.

Take each choke in your hand, one at a time, and rap it against the edge of a

FINALIST RECIPES

Add the lemon juice to the boiled water. Pour the water over the chokes in the casserole. This will further loosen them. The lemon juice helps the chokes maintain their color. If you want, you can add a little white wine (1/4 cup or less) to the casserole as well.

Create the stuffing by combining in a bowl the breadcrumbs, cheese, garlic and olive oil. Add two tablespoons of capers (less or more according to your taste). If you’ve never had capers, use less. mix thoroughly.

While the chokes are still in the casserole, gently separate the leaves enough so that you can take a spoonful at a time of the stuffing and drop into the spaces between the leaves. Pay special attention to the center portion and finish up with the top of each choke covered with the stuffing. Tamp down well. If the choke stuffing seems dry, drizzle each choke with a little more olive oil.

Servings: 10 Submitted by: donna Wolfson • 1 large butternut squash, peeled and cubed • 2 pounds Brussels sprouts, halved • 2 large fennel bulbs, quartered • 1/2 cup extra virgin olive oil • 2 teaspoons chili powder • Kosher salt and freshly ground black pepper, to taste • 1/4 cup pomegranate molasses • 1 cup pomegranate seeds Heat oven to 400 F. Arrange squash, sprouts and fennel between two baking sheets. drizzle with olive oil. Season with salt and pepper. Sprinkle with chili powder and toss. Roast 30-35 minutes until browned.

Place roasted vegetables in a serving bowl. drizzle with pomegranate molasses and pomegranate seeds.

Gently toss and serve.

Cover casserole tightly and bake for 60 minutes. Remove from the oven and carefully remove top of casserole; there will be lots of steam. Set aside for 5 minutes, then serve.

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Thanksgiving CLASSICS

FINALIST RECIPES

Cakes & Cobblers

Chai-Spiced Apple & Pear Crumble

Servings: 9 Submitted by: Crystal Schmidt For the fruit mixture: • 1 tablespoon all-purpose flour • 1/4 cup brown sugar • 1 1/2 teaspoons ground cinnamon • 1/2 teaspoon ground ginger • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground cardamom • 1/8 teaspoon ground cloves • 1/4 teaspoon sea salt • 5 medium-size apples • 2 medium-size pears For the topping: • 1/2 cup roughly chopped walnuts • 1/2 cup all-purpose flour • 3/4 cup rolled oats • 1/3 cup brown sugar • 1/2 teaspoon cinnamon • 1/4 teaspoon sea salt • 5 tablespoons unsalted butter, melted • Vanilla ice cream for serving, optional Heat the oven to 350 F. In a small bowl mix together the fruit mixture’s dry ingredients: flour, brown sugar, cinnamon, ginger, nutmeg, cardamom, cloves and sea salt.

Peel, core and slice the apples and pears into 1/4-inch slices. Place the fruit in a large mixing bowl and toss with the spiced flour and brown sugar mixture. Pour into a lightly greased 9-by-9 baking dish.

In your now-empty large mixing bowl, mix together the topping ingredients: walnuts, flour, oats, brown sugar, cinnamon and salt.

Pour in the melted butter and stir until every thing is well-combined and crumbly.

Top apples evenly with the crumble mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes.

Serve warm or at room temperature.

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Thanksgiving CLASSICS

Cakes & Cobblers

FINALIST RECIPES

Maple Pumpkin Bundt Cake with Butterscotch Glaze & Pecan Praline Filling Servings: 12 Submitted by: Crystal Schlueter For the cake: • 2 cups all purpose flour • 1 package (3.4 ounces) butterscotch pudding mix • 1 tablespoon baking powder • 2 teaspoons pumpkin pie spice • 1 teaspoon salt • 1 can (15 ounces) pure pumpkin puree • 1 cup granulated sugar • 3/4 cup packed light brown sugar • 1/2 cup canola oil • 1/4 cup real maple syrup • 3 large eggs • 2 teaspoons maple extract For the filling: • 1/2 cup packed light brown sugar • 2 tablespoons all purpose flour • 2 tablespoons finely diced cold salted butter • 1/2 teaspoon pumpkin pie spice • 1 pinch salt • 1/2 cup finely chopped toasted pecan (see note) For the topping: • 1/2 cup packed light brown sugar • 1/4 cup milk • 2 tablespoons melted salted butter • 1 pinch salt • 3/4 cup butterscotch chips • 1 teaspoon maple extract • 24 toasted pecan halves (see note)

your fingertips, gently work the ingredients together until mixture is coarse and crumbly. Stir in the pecans. Sprinkle filling over the half-filled pan of cake batter, being careful to keep it within the batter barrier and away from the bare pan edges.

Carefully spread remaining batter over filling.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack and cool completely. once cake has completely cooled, carefully invert it onto a serving platter. If necessary, run a small knife around the edges of the pan.

In a small saucepan, whisk together the brown sugar, milk, butter and salt. Bring to a boil over medium-high heat. Allow mixture to boil for one minute, without stirring. Remove from heat and whisk in the butterscotch chips and maple extract until completely smooth. drizzle the warm topping over cake, allowing excess to run over the edges. Top with pecan halves, making clusters of three to form each of eight maple leaf shapes (or make your own desired pattern).

Note: To toast chopped pecans or pecan halves, place them in a dry skillet over medium heat. Cook for 5-7 minutes or until fragrant, stirring occasionally.

Heat the oven to 350 F. Grease and flour a 12-cup bundt pan.

In a medium bowl whisk together the flour, pudding mix, baking powder, pie spice and salt. In a large bowl beat together the pumpkin, granulated sugar, brown sugar, oil, maple syrup, eggs and extract until smooth. Gradually beat in the flour mixture just until combined. Pour half of the batter into the prepared pan. Gently spread a thin layer of the batter about 1 inch up the sides of the pan, which will serve as a barrier for the filling.

Add all filling ingredients except pecans to a small bowl. using

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Thanksgiving CLASSICS

FINALIST RECIPES

Entrees

Seafood Stuffed Eggplant Spectacular Servings: 2 Submitted by: John Klopfer • 1 large eggplant • 2 tablespoons chopped shallots • 4 tablespoons butter • 1 egg, lightly beaten • 1/2 cup cooked crabmeat • 1/2 cup cooked shrimp • 1/2 cup cooked scallops • 1 tablespoon capers • 1 teaspoon orange rind • 1 teaspoon chopped parsley • Pepper, rosemary, garlic, to taste • Grated romano cheese • 1/2 cup bread crumbs • 1/4 cup chopped green onion

Cut the eggplant in half lengthways.

Bake at 400 F until it is fork-tender.

Scoop out the pulp.

In skillet, brown shallots in butter.

Add eggplant pulp, egg, crabmeat, shrimp, scallops, capers, orange rind and parsley. mix well.

Sprinkle pepper, rosemary and garlic into hollowed eggplant. Stuff seafood mixture into eggplant. Sprinkle with cheese and bread crumbs.

Bake at 350 F until brown, 15 to 20 minutes. Top with green onions.

Pumpkin Pecan Salmon Servings: 6 Submitted by: Sandra Fina • 2 (15 oz.) cans pumpkin puree • 2 tablespoons cinnamon • 2 teaspoons nutmeg • 2/3 cup brown sugar • 3 pounds salmon, pin bones removed, skin-on • 2 cups pecan halves • 2 tablespoons brown sugar (to finish) Heat the oven to 350 F. lightly grease a baking pan with olive oil or coconut oil and place the fish skin-side-down.

Combine the pumpkin, cinnamon, nutmeg and 2/3 cup brown sugar in a mixing bowl. Generously cover the salmon fillets with the pumpkin mixture. Add the pecan halves to the top of the fillets. lightly sprinkle the remaining brown sugar on the fillets.

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Bake for 30 minutes. Allow the fillets to cool for a few minutes before plating. Garnish the plate with pecan halves and brown sugar.

Thanksgiving CLASSICS

Soups winner

WINNERS

Creamy Scallop Soup

Servings: 6 Submitted by: Jessica French • 2 cups whole milk • 1 1/2 cups heavy cream • 1 cup real butter • 6 tablespoons all purpose flour • 1/3 cup finely chopped red onion • 1 teaspoon black pepper • 1 teaspoon cayenne pepper • 1 1/2 teaspoon garlic salt • 1 pound sea scallops, small (70-110), reserving the liquid • 5 green onions, sliced • Crackers, for garnish • Fresh sliced green onion, for garnish Combine the milk and heavy cream in a microwave-safe bowl. Heat the mixture in the microwave just until it’s warm (be sure not to allow mixture to boil). meanwhile, in a non-stick saucepan,

pepper, cayenne red pepper seasoning and garlic salt. Reduce heat to just under medium; continue to stir frequently.

Slowly begin to add the warmed milk blend to the roux, a little at a time and stirring constantly until all of the milk has been incorporated. Simmer but do not allow mixture to boil.

melt the real butter over medium to medium-high heat and start a roux by stirring in the flour, one tablespoon at a time, until fully incorporated. Cook and stir for 2 minutes. Add the onion and cook until softened. Stir in the black

drain the scallops, reserving the liquid; set the scallops aside. Stir in the reserved scallop liquid to cream mixture, bringing it up to a bubble. Add the green onion and simmer for 10 minutes, stirring frequently. Add scallops and simmer for 3-4 minutes, stirring until scallops are fully cooked. Serve in a bowl by itself or add garnishments.

Vegetable Dishes winner Caramelized Brussels Sprouts with Apples, Bacon and Pecans Servings: 6 Submitted by: Karen Hacker • 12 ounces Brussels sprouts, cleaned and sliced 1/4 inch thick • 2 slices center cut bacon • 1 tablespoon olive oil • 2 tablespoons 100 percent pure maple syrup • 2 tablespoons cider vinegar • 1 peeled honeycrisp apple, diced in 1/2 inch cubes • 2 tablespoons chopped pecans • Salt and pepper, to taste Place chopped pecans in a large skillet over low heat and stir frequently until toasted. Watch carefully so that they do not burn. Remove from pan, set aside and wipe the pan clean.

In the same large skillet cook bacon until crisp. Remove and drain on paper towels. leave up to 2 tablespoons of rendered bacon fat in the pan. Add 1 tablespoon of olive oil. Place the pan over medium-low heat and add the sprouts in a single layer. Cover and cook until the sprouts are green on the top and browned on the bottom (about 5 minutes).

high until all liquid is absorbed and the sprouts are fork-tender. Turn off the heat.

Crumble bacon and add to the pan. Stir in the toasted pecans. Add salt and pepper to taste.

Stir and place the apples on top of the sprouts. Cover again for 2-3 minutes until the other side of the sprouts are brown and the apples have started to soften. uncover and add the vinegar and maple syrup; stir to combine. Cook for another 2-3 minutes on medium-

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Thanksgiving CLASSICS

WINNERS Cakes & Cobblers winner Rustic Fall Pear Galette Servings: 8 Submitted by: Paul loncharic For the dough: • 1/4 cup regular Crisco • 1/4 cup unsalted butter • 1 1/2 teaspoons sugar • 1 teaspoon salt • 1 1/2 cups flour • 1/4 cup cold water (more as needed) For the filling: • 4 pears, sliced and cored • Juice of half a lemon • drizzle of honey • dashes of cinnamon • 1 tablespoon flour • Pinch of salt For the finishing: • 1 egg white • 1 teaspoon water • 1 tablespoon sugar • Sprinkle of cinnamon Combine all the dough ingredients in the mixer except the water. Turn the mixer on low. Slowly add the cold 1/4 cup of water. Continue to mix on low. If the ingredients don’t appear to be fully mixed together, add more cold water as needed. When the dough starts to flap along the sides, it’s combined and ready to be chilled in the refrigerator. Cool for at least a half hour.

Pull the dough from the fridge when chilled enough to work with. Flour your table and roll the dough out into a circle. It doesn’t have to be perfect; this is a rustic dish. It should be roughly 1/8 inch thick.

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Pull out a sheet pan; place a Silpat mat or parchment paper in it so the dough does not stick. Put the dough on the mat in the pan.

Put the sliced and cored fresh pears into a bowl. Slice a lemon in half and squeeze the half over the pears so that they don’t brown. don’t overly wet the pears.

Put a pinch of salt on the pears; now drizzle them with honey. Add flour and cinnamon. Combine with your hands.

Place pears in a circle on the dough, leaving a few inches from the edge. Add additional rows in a smaller circle on top of the lower layer of pears. Begin to pull dough up, and pinch it together, creating a border around the largest pear circle. Finishing pinching the pie dough in a circle.

To finish, combine egg white and water and brush on top edge of crust. Sprinkle sugar and cinnamon on the areas that were brushed. Bake at 400 degrees for 30-40 minutes. let cool, cut and eat.

Thanksgiving CLASSICS

WINNERS Entrees winner Savory Holiday Crostata Servings: 6-8 Servings: 6-8 Submitted by: Billie August Fasulo For the crust: • 2 1/2 cups all-purpose flour • 1 teaspoon salt • 1 teaspoon sugar • 1 teaspoon crushed rosemary • 1 cup vegetable shortening, vegan butter or butter, chilled For the white bean puree: • 1 1/2 cans white beans • 1/2 cup veggie broth • 2 teaspoons poultry seasoning • 1 teaspoon salt • 1 teaspoon olive oil • 1 teaspoon lemon juice For the mushrooms: • 8 ounces sliced mushrooms • 2 teaspoon olive oil • 1/2 teaspoon salt • 1/2 teaspoon garlic powder For the leek: • 1 leek, white parts only, sliced thin (about 1/8 inch rings) • 1 teaspoon olive oil • 1 teaspoon salt For the Swiss chard: • 1 (10 oz.) bunch of Swiss chard, leafy parts only • 1 teaspoon olive oil • 2 cloves garlic, minced • 1/2 teaspoon salt For finishing: • 1 sweet potato, approx. 8-10 oz., peeled and sliced thin (about 1/8 to 1/16 inch) • 3 teaspoons pistachios, chopped fine For the crust, mix together all ingredients except shortening. Add shortening and, using your hands, incorporate until there are flour mixture pieces the size of small peas. Add in ice water one tablespoon at a time until a nice dough

forms. Knead dough 2 or 3 times just to get all ingredients together, then wrap and chill until ready to use. (Can be done in advance.)

food processor until crumbled but not a paste (can be made in advance). Spread mushroom mixture evenly on top of puree, to the edge of the puree.

Sautee leek ingredients (can use same pan as mushrooms) until soft and slightly translucent, about 5-8 minutes. Top mushroom puree with leeks, spreading evenly to the edge of the two layers.

In the same pan used for the leeks, heat oil, add garlic and sautee until fragrant. Add chard and salt and sautee until wilted.

Cool and squeeze excess juice out. Set aside until ready to use.

Preheat oven to 400 F. line a baking stone or circular baking sheet with a circle of parchment paper cut to fit.

Roll out chilled dough to approximately 18 inches in diameter; transfer carefully to prepared pan. don’t worry if it drapes over slightly, it will get folded in later.

Pulse all of the white bean puree ingredients in food processor or blender until smooth (can be made in advance).

Spread half the puree onto the crust, leaving about 2 inches all around.

Sautee mushroom ingredients over medium heat until browned soft, about 8-10 minutes. Cool slightly and pulse in

Fan out sliced sweet potato all over the layers, leaving not too much space in between, so it will cook evenly. Spread remaining half of white bean puree over sweet potatoes. Place wilted Swiss chard over final layer of puree.

Fold over remaining 2 inches of unfilled crust, overlapping layers of filling.

Sprinkle crushed pistachios in center of crostata. Brush outer crust only with a little olive oil.

Bake for 35-45 minutes until browned and sweet potatoes are cooked through. Remove from oven and let sit for 10 minutes. Transfer carefully to serving tray for slicing and serving.

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guide 2019

entertaining

feast Plan your

Ideas for a delicious and budget-friendly menu

13-14: Hanukkah recipes 15-19: Christmas recipes 20-21: Fish 22: New Years

Holiday Cookbook & entertaining Guide 2018 is created annually

by GateHouse media llC and distributed with various newspapers across the country and by King Features. Reproduction in whole or in part without prior written permission is strictly prohibited. opinions expressed in the publication are those of the authors and do not necessarily represent those of the management of the publication. ©2019 gatehouSe Media all rightS reServed

The only sugar cookie recipe you’ll need

By Southern Kitchen

These thin, crisp, slightly sweet sugar cookies are perfect for a holiday cookie platter, and for baking with kids.

If you prefer a more traditional pale brown cookie, bake for 10 minutes. Eleven minutes of baking will yield light golden brown; 12 minutes will give you the recommended dark brown color.

These cookies will also take well to icing and other decorations.

If you’d like to decorate the cookies, skip the extra sprinkle of sugar before baking.

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Foolproof Old-Fashioned Sugar Cookies Serves: Makes 5 to 6 dozen, depending on size • 2 large eggs • 1 cup sugar, plus more for sprinkling • 1 teaspoon vanilla • 8 tablespoons (1 stick) unsalted butter, melted and cooled • 2 3/4 cups all-purpose flour, plus more for rolling the dough • 2 teaspoons baking powder • 1/4 teaspoon kosher salt Heat the oven to 350 degrees. line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk the eggs until smooth.

Whisk in the sugar and vanilla until smooth.

While whisking, slowly pour in the butter, continuing to whisk until smooth.

Stir in the flour, baking powder and salt until fully incorporated. The dough should feel

like soft Play-doh. divide the dough into four portions. Wrap three of the dough portions in plastic wrap. on a well-floured counter, roll out the unwrapped portion of dough until it measures about 1/8 inch thick. Cut into shapes using cookie cutters and transfer to the prepared baking sheets about 1 inch apart.

Re-roll the dough scraps and cut out additional shapes, placing them onto the baking sheet. Save any additional scraps.

Sprinkle the cut shapes with a little sugar and bake until as browned as desired, 10 to 12 minutes (see note). let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough, re-rolling scraps as many times as desired. let the baking sheets cool to room temperature before reusing.

Serve the cookies once cooled, or store in an airtight container for up to 1 week.

Twist on tradition Recipes for Hanukkah

By Southern Kitchen

Hanukkah, the eight-day Jewish holiday, is a time of light, prayer and, of course, food. These recipes mix in just the right amount of fresh, new flavors to excite your guests without straying too far from tradition.

Coca-Cola Braised Beef Brisket Serves: 8 to 10 • 1 (3 1/2-pound) beef brisket flat, trimmed of excess fat • Kosher salt and freshly ground black pepper • 1 large sweet onion, halved and thinly sliced • 1 (20-ounce) bottle CocaCola • 2 cups beef broth • 1/2 cup balsamic vinegar • 1/4 cup Worcestershire sauce • 1/4 cup dijon mustard • Chopped fresh chives, for serving

Heat the oven to 250 degrees.

Season brisket on all sides with salt and pepper and place in a large dutch oven. Add the onion, Coca-Cola, broth, vinegar, Worcestershire and dijon, and stir to combine. Cover with the lid and place in the oven.

Cook until a knife can be inserted with no resistance, about 8 hours. Remove pot from the oven and let brisket sit in the cooking liquid until ready to serve.

When brisket is cool enough to handle, slice thinly and serve with braising liquid, sprinkled with chives.

Sweet Potato Cakes Serves: 8 • 2 large sweet potatoes, peeled • 2/3 cup all-purpose flour • 4 scallions, chopped • 1 large egg • 1 teaspoon salt • 1/2 teaspoon ground white pepper • Vegetable oil, for frying line a baking sheet with wax paper. line a plate with paper towels. using a food processor, shred the sweet potatoes and transfer to a large mixing bowl. Add the flour, scallions, egg, salt and pepper and mix well. divide the potato mixture into 16 pancakes and place on the prepared baking sheet. Freeze until solid, about 2 hours.

In a high-sided cast iron skillet, heat a half-inch of oil to 375 degrees over medium-high heat. In batches, fry the

frozen pancakes until they are well-browned and lightly crisped, flipping once. drain on the prepared plate and serve immediately.

PHoToS: SouTHeRn KITCHen/RAmonA KInG

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Pimento Cheese Noodle Kugel Serves: 8 to 10 • 1 (12-ounce) package wide egg noodles • 4 large eggs • 2 cups half and half • 2 cups pimento cheese, either storebought or homemade • 1 (5-ounce) jar diced pimentos, drained • 1/2 cup sour cream • 2 teaspoons kosher salt • 1 teaspoon freshly ground black pepper • 1 cup grated cheddar cheese • Chopped fresh chives, for garnish Heat the oven to 325 degrees. Grease a 9- by 13-inch baking dish with nonstick oil spray.

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. once noodles are just tender, drain and shake off any excess water. let noodles cool slightly and transfer to the prepared baking dish.

In a large bowl, whisk together the eggs. Add the half and half, pimento cheese, diced pimientos, sour cream, salt and pepper and whisk until smooth. Pour over the noodles in the baking dish and top with the cheese.

Pepper Jelly Rugelach with Whipped Cream Cheese Makes 32 • 1 cup plus 2 tablespoons all-purpose flour • 8 tablespoons (1 stick) unsalted butter, diced • 1 (8-ounce) block cream cheese • 1/2 teaspoon kosher salt • 1/2 cup hot pepper jelly, at room temperature • 1/2 cup heavy cream In the bowl of a food processor, combine the flour, butter, half of the cream cheese and the salt.

Pulse until the dough comes together into a ball. Transfer dough to clean counter and press into a flattened disk. Cover with plastic wrap and refrigerate for 1 hour.

Heat the oven to 350 degrees. line a baking sheet with parchment paper.

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Cover with aluminum foil and bake until the custard is set, 35 to 40 minutes. Remove the foil and continue baking until the cheese is lightly browned and bubbling, 15 to 20 minutes. let cool for 5 minutes, top with the chives and serve.

Cut the chilled dough into four equal pieces. lightly flour the counter and roll one portion of dough into an 8-inch circle.

Cut each circle into eight equal wedges then spread entire surface of the dough with pepper jelly. Beginning at the wide end, roll up each wedge and place on the prepared baking sheet. Repeat the process with the remaining dough.

Brush the rugelach with heavy cream and bake until golden brown, 15 to 20 minutes.

While the rugelach are baking, place the remaining cream cheese and heavy cream in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. (Alternatively, use a hand mixer and a medium bowl.)

Transfer the cooked rugelach to a wire rack to cool completely.

Serve with the whipped cream cheese.

The secret to a perfect

Christmas roast

By Kate Williams Southern Kitchen

T

here are plenty of how-tos and hack-filled recipes out there to make a foolproof standing rib roast each holiday season, but we’ve cut those long, explanation-filled stories and must-have equipment lists down to one simple secret.

It’s really all about your oven temperature.

To get that perfect medium-rare temperature from edge to edge, you’ll first need to bring your standing rib roast up to room temperature. Three hours on the counter will do it, and in this time, you can get your sides prepped and your drinks poured. Season the heck out of that Christmas roast and then crank the oven up almost as high as it goes: 450 degrees. Get your timer ready.

Pop that baby in the oven on its roasting pan and let it cook for just five minutes per pound. Be exact here; if your

roast is 4 1/4 pounds, cook it for 21 minutes and 15 seconds. As soon as that timer beeps, immdiately turn off the oven and leave the roast in (don’t open the door!) for exactly two more hours. Again, the exact timing is important here, so make sure to set a timer and pay attention.

While this two hours passes, mash your potatoes and saute your green beans. You will, by the way, need to make your sides on the stove top — and yes, this is the one disadvantage of this cooking method — because, remember, you must not disturb the roast.

After that second timer goes off, pull the roast out of the oven and let it rest — for just 10 minutes. Yep, you read that right.

Because the roast has finished cooking low and slow, its juices will have already re-distributed among the meat — it basically just rested in the oven. It’ll carve super easy, we promise, and you won’t end up with a cutting board covered in precious juice.

Pull out your favorite carving set, slice up the roast, and get ready to impress your family. You just won Christmas dinner.

Standing Rib Roast with Horseradish Cream Serves: 8 to 10 For the horseradish Cream: • 3/4 cup sour cream • 1/3 cup prepared horseradish • 1/4 cup mayonnaise • Juice of 1/2 lemon • Kosher salt and freshly ground black pepper For the rib roast: • 1 (6-pound) bone-in standing rib roast • 1/4 cup kosher salt • 1 tablespoon freshly ground black pepper • 3 sprigs rosemary, stripped from stems and chopped to make the horseradish cream: In a medium bowl, whisk together sour cream, horseradish, mayonnaise, lemon juice and season with salt and pepper until combined.

let sit until it comes to room temperature, about 3 hours.

When ready to roast, heat the oven to 450 degrees.

In a small bowl, whisk together salt, pepper and rosemary. Season the entire roast with the mixture.

Place roast fat side up in the rack of a roasting pan and bake for 5 minutes per pound (see note). once the timer chimes, turn off the oven but don’t open the door. let the roast continue to cook in the cooling oven for 2 hours.

Refrigerate horseradish cream until ready to serve. to make the roast: Three hours before cooking, take the roast out of the refrigerator, pat dry with paper towels and

Transfer the roast to a carving board and let rest for 10 minutes before carving and serving with the horseradish cream.

SouTHeRnKITCHen.Com

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A decadent holiday feast on a budget

By Jeffrey Gardner and Kate Williams Southern Kitchen

’Tis the season for feasting, gifting, partying and, all too often, spending far more money than you expect.

But going all out on holiday meals doesn’t mean ignoring a budget. Holiday feasts are, after all, about more than just elaborate centerpiece roasts; they’re about spending time with family, of whatever shape and size, and taking a break from our everyday lives. And it is totally possible to go all out on flavor without going all out on cost.

Here is how to pull off a festive, elegant dinner menu for six, for $66 and change.

Herb-Stuffed Pork Loin ($25) The main dish can often be the highest-ticket item on your menu.

Crown roasts of pork, standing rib roasts and whole geese can be very expensive. Instead, opt for a cheaper roast, such as a boneless pork loin, and gussy it up by adding a vibrant green swirl of herb stuffing. you’ll need a good, sharp knife to trim the loin, but once you have the technique down, the rest of the dish is quite simple.

In the bowl of a food processor, combine the olive oil, parsley, rosemary and garlic. Process until the herbs have broken down and the mixture resembles a loose paste. Transfer to a large bowl and stir in the bread crumbs and cheese. Add more oil, if needed, to create the texture of wet sand.

Serves: 8 • 2/3 cup extra-virgin olive oil, plus more as needed • 1 bunch Italian flat-leaf parsley, leaves stripped • 3/4 ounce fresh rosemary, leaves stripped • 2 cloves garlic, peeled • 1 cup panko bread crumbs • 1/4 cup grated Parmesan cheese • 1 (3-pound) boneless pork loin roast • Kosher salt and freshly ground black pepper Heat the oven to 350 degrees.

PHoToS By SouTHeRnKITCHen.Com

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on a cutting board, make a 1-inch slice into the tapered side of the loin, about 1 inch from the bottom of the board. use several long, shallow knife cuts to unfurl the pork loin into one long, uniform piece about 1 inch thick. Season with salt and pepper.

With the pork cut-side-up, spread the stuffing in an even layer and roll pork back into a firm log — not too tight, lest the filling ooze out when cooking. use several foot-long pieces of butcher’s twine to hold the pork loin together in a cylindrical shape.

Transfer to a baking sheet and roast until the pork reaches an internal temperature of 145 degrees, 45 to 60 minutes. let rest for at least 15 minutes before slicing into 1-inch rounds. Serve.

Ricotta Gnocchi with Winter Root Vegetables ($8) Here’s where we really got fancy. making homemade gnocchi is easier than you think — especially when you make them from ricotta cheese instead of potatoes — and they’ll surely impress your guests without adding much cost to your meal.

Serves: 4 For the gnocchi: • 1/4 cup extra-virgin olive oil • 8 ounces whole-milk ricotta cheese • 1/2 cup grated Parmesan cheese • 1 large egg, beaten • 1/2 teaspoon kosher salt • 1/8 teaspoon freshly grated nutmeg • 2/3 cup all-purpose flour For the vegetables: • 5 tablespoons unsalted butter • 2 cups diced and cooked root vegetables, such as sweet potato, turnips and rutabaga • 2 tablespoons water • Zest of 1 lemon • 10 leaves fresh sage, torn • Kosher salt and freshly ground black pepper

to make the gnocchi: Bring a large pot of salted water to a simmer. drizzle a baking sheet with olive oil.

In a large bowl, stir together the ricotta, 1/4 cup of the Parmesan, the egg, salt and nutmeg until smooth. Stir in flour until just incorporated. Be mindful not to overwork the dough.

Transfer the dough to a large, sealable plastic bag and cut a 1-inch piece from one of the bottom corners. Pipe dough into the simmering water, using a sharp knife to cut 1-inch dumplings as the dough exits the bag. let the gnocchi cook until they float to the surface of the water, and then let cook for 2 more minutes. The gnocchi should be soft and fluffy. using a mesh strainer, transfer the gnocchi to the prepared baking sheet. let cool to room temperature. to make the vegetables: In a large skillet over medium heat, melt the butter but do not allow it to brown. Add the vegetables and cook until completely heated through, 3 to 5 minutes.

Add the water, bring to a simmer, and swirl the pan to form a light, emulsified sauce. Add the gnocchi to the pan and cook until hot, about 2 minutes. Stir in the lemon zest, fresh sage and remaining Parmesan cheese and season to taste with salt and pepper. Serve immediately.

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Pommes Anna ($6) These thinly sliced and shingled potatoes get cooked gently in plenty of clarified butter before being turned out onto a cutting board as a show-stopping, sliceable cake. Clarified butter is made by simmering to separate the butterfat from the milk solids, then discarding the solids, leaving behind a translucent, gold-colored portion of butterfat. It’s easiest to clarify one pound of butter, then reserve any excess to store in the refrigerator.

Serves: 6 to 8 • 2 pounds russet potatoes • 1 cup clarified butter (see note) or ghee • Kosher salt and freshly ground black pepper • Chopped chives, for serving

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Heat the oven to 375 degrees. using a mandoline, slice the potatoes 1/8 inch thick, leaving the skin on.

While you’re slicing potatoes, heat a medium nonstick skillet over medium heat.

Add 2 tablespoons of the clarified butter or ghee to the bottom of the skillet and swirl to coat. Arrange a single layer of potatoes to completely cover the bottom of the skillet, working in a circular pattern. drizzle with another 2 tablespoons of clarified butter and add another layer of potatoes. lightly season the potatoes with salt and pepper, and repeat the process with the remaining potatoes, seasoning with salt and pepper every two layers.

Without moving the potatoes, let them cook over medium heat until a golden crust forms on the bottom. Cover with a lid or aluminum foil and continue to cook until potatoes are tender, about 10 minutes.

Place an inverted plate over the skillet and flip potatoes onto the plate, browned side up. Carefully slide the potatoes, still browned side up, into the skillet, transfer to the oven, and bake until the potatoes are crisp, about 15 minutes. Carefully slide out onto a cutting board and let cool slightly before slicing into wedges. Serve with chopped chives.

Eggnog Panna Cotta with Bourbon Cherry Sauce ($15) Finally, dessert.

Serves: 6 to 8 For the Panna Cotta: • 3 1/2 cups whole milk • 3/4 cup granulated sugar • 5 large egg yolks • 1/8 teaspoon kosher salt • 1 cup heavy cream • 1 tablespoon powdered gelatin • 2 tablespoons dark rum • 1/4 teaspoon freshly grated nutmeg For the Cherry Sauce: • 1 cup dried cherries • 1/2 cup granulated sugar • 1/4 cup bourbon • 2 tablespoons water to make the panna cotta: Fill a large bowl with ice water.

In a medium saucepan, bring 2 cups of the milk to a boil over medium-high heat. While the milk is heating, whisk together the egg yolks, sugar and salt in a separate large bowl until combined. While whisking constantly, slowly pour the hot milk over the egg mixture. Continue to whisk until warm and well-combined.

Return the mixture to the saucepan and place over medium-low heat. While stirring constantly with a rubber spatula and scraping along the entire bottom of the saucepan to prevent the eggs from scrambling, cook until the custard is thick enough to coat the back of the spatula.

Remove from the heat and stir in the remaining milk and the heavy cream.

Place the saucepan inside the ice bath and stir until completely chilled. Transfer 1/2 cup cold custard to a small bowl and stir in the gelatin. Set aside. Return the remaining custard to medium-low heat and, while stirring constantly, cook until it just begins to steam.

Remove from the heat and whisk in the gelatin mixture, rum and nutmeg. Pour through a fine mesh strainer set over a large bowl to remove any solid particles. divide the custard among 6 to 8 ramekins or tea cups and refrigerate for 8 hours. to make the cherry sauce: In a small saucepan, combine the cherries, sugar, bourbon and water. Bring to a simmer over medium-low heat and then continue to cook until the sugar has formed a light syrup, 20 to 30 minutes. let cool and then refrigerate until the panna cottas are firm. drizzle the cherry sauce over the firm panna cottas. Serve chilled.

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For a Christmas Eve feast or anytime

Southern Kitchen

In Southern Italy, many families celebrate Christmas Eve with a lavish seafood spread commonly referred to as the “Feast of the Seven Fishes.” Meat is off-limits, and most families spend the entire day preparing these seven separate seafood dishes, often consisting of salt cod, smelts, calamari and clams.

Here are some recipes to jumpstart your own tradition.

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fish dishes

By Jeffrey Gardner

Smoked Trout Salad with Green Goddess Dressing Serves: 2 For the Pickled red onion: • 1 red onion, sliced into half moons • 1 1/4 cups sugar • 1 cup water • 1/2 cup apple cider vinegar • 2 tablespoons kosher salt • 2 teaspoons whole black peppercorns • 2 teaspoons yellow mustard seeds For the green goddess dressing: • 3/4 cup mayonnaise • 1/2 cup sour cream • 1/4 cup buttermilk • 1/2 english cucumber, seeded and peeled • 5 scallions, green part only, cut into large pieces • 1/2 cup Italian parsley leaves, whole • Juice of 1/2 lemon • 1 garlic clove, sliced • 1 teaspoon kosher salt

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• 1/8 teaspoon freshly ground black pepper • 1/8 teaspoon crushed red pepper For the Smoked trout Salad: • 8 new potatoes, scrubbed • 1 head Bibb lettuce, roots removed • 2 filets smoked trout, torn into large pieces • 6 radishes, thinly sliced • 1 (0.75-ounce) package dill, picked from stems to make the pickled onion: Place the sliced onions in a medium bowl. In a small saucepan, combine remaining ingredients and bring to a boil, just enough to dissolve the salt and sugar. Pour the liquid over the onions through a mesh strainer to remove any peppercorns and mustard seeds.

Keep the onions submerged in the pickling liquid and cool for 2 hours.

to make the dressing: Place all ingredients into a blender and pureé until smooth and creamy, and the entire mixture has turned pale green. Refrigerate until ready to serve. to make the salad: In a small saucepan, cover the potatoes with cold water and bring to a simmer. Cook the potatoes until fork tender, then run under cold water until completely cooled. Cut each potato into quarters.

In a large bowl, combine cooked potatoes, lettuce, smoked trout, radishes and dill. Add 1/2 cup of the dressing and gently toss until the lettuce and potato are lightly coated, adding more if desired. divide the salad onto two places and top each with slices of pickled red onion. Serve immediately.

Serves: 4 For the Whole grain Mustard Sauce: • 1/4 cup whole grain mustard • 1/4 cup mayonnaise • 1 tablespoon dry white wine • Salt and freshly ground black pepper For the crab cakes: • 1/4 cup mayonnaise • 1/4 cup panko bread crumbs • 1 teaspoon thinly sliced green onions • 1/2 teaspoon cayenne pepper • 1/2 teaspoon paprika • 1/4 teaspoon garlic powder • 1/2 teaspoon sea salt • 1/4 teaspoon fresh ground pepper • 1 pound fresh lump crab meat • 1 tablespoon vegetable oil to make mustard sauce: In a bowl, combine mustard, mayonnaise and wine. Season to taste with salt and pepper and set aside. to make crab cakes: In a mixing bowl, mix mayonnaise, panko bread crumbs, green onions, cayenne pepper, paprika, garlic powder, salt and pepper. Gently fold in crab meat, being careful not to break up meat. Taste and adjust seasoning. Form into cakes.

Heat the oil in a large skillet. Saute crab cakes until golden brown on both sides, carefully flipping to keep intact. Serve with whole grain mustard sauce.

Recipe courtesy of Bold American Food Co. in Atlanta

SouTHeRnKITCHen.Com PHoToS

Crab Cakes With Whole Grain Mustard Sauce

Whole Roasted Snapper with Caper Butter Sauce Serves: 2 to 4 For the fish: • 1 (2- to 3-pound) red snapper, scaled, guts and gills removed • 1/2 cup extra-virgin olive oil, plus more to brush the fish • Kosher salt and freshly ground black pepper • 1 lemon, thinly sliced • 1 shallot, thinly sliced • 3 sprigs fresh dill For the Caper Butter Sauce: • 1 shallot, minced • 3/4 cup white wine • 2 tablespoons capers • 2/3 cup chicken broth • 8 tablespoons (1 stick) cold unsalted butter • 2 tablespoons chopped fresh dill to make the fish: Heat the oven to 450 degrees.

Pat the fish dry with paper towels and lightly brush the skin with olive oil. Season the skin and inside the cavity with salt and black pepper, then stuff the cavity with lemon slices, shallots and dill.

Sear on high until the bottom layer of skin is crisp and releases from the pan, about 5 minutes.

Transfer the pan to the oven and roast until the fish starts to flake when gently touched, 10 to 15 minutes. Transfer the fish to a serving platter. to make the sauce: Place the hot roasting pan on a burner over medium heat. Add the shallot and cook until softened and lightly golden, about 2 minutes. Add the white wine and capers, and cook until the wine has reduced by half, 5 to 7 minutes.

Add the chicken broth and bring to a simmer, then remove from the heat. Whisk in the butter, two tablespoons at a time, until the sauce is creamy and emulsified, then stir in the chopped dill. Pour the sauce over the cooked fish and serve immediately.

Heat a large stainless-steel roasting pan on high heat until almost smoking. Add the olive oil and gently place the fish in the center of the pan.

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Cheesy nibbles

for

By Virginia Willis Southern Kitchen

G

ougères are a classic Burgundian treat commonly served with apéritifs at parties, bistros and wine bars. Most often known here in the U.S. as cheese puffs, they are made from a dough called pâte à choux, or choux paste. This dough is a kitchen workhorse. It’s used in sweet dishes like rich, creamy chocolate-drenched profiteroles, light-as-air éclairs and towering

New Year’s Eve croquembouche, as well as savory dishes like gnocchi Parisienne, a French hybrid dumpling/noodle, and this delectable cheese puff.

Before you assume pâte à choux is hard simply because it’s French, know that this dough is one of the easiest things to make in the French pastry kitchen. It’s simply a matter of bringing water and butter to a boil, adding flour to make a dough, letting it cool for a just a moment, then beating in a few eggs. For gougères, grated cheese is added to the

mixture — traditionally Gruyère, Comté or Emmentaler, but other semi-hard cheeses, such as cheddar or gouda, can be used as well.

(Softer, wet cheeses can be used if you’d like, but the gougères won’t puff quite as much.)

These can be made ahead and freeze beautifully. Once baked, remove them to a rack to cool completely and then freeze in an airtight container. To reheat, pop them in a 350 degree oven until warm and crisp, which takes about 5 to 7 minutes.

Classic Gougères Makes: 2 cups of dough for 32 small or 16 large gougères • 5 large eggs, at room temperature • 3/4 teaspoon coarse kosher salt • 3/4 cup water • 1/3 cup unsalted butter • 3/4 cup all-purpose flour • 3/4 cup grated Gruyère cheese (about 2 1/2 ounces) Heat the oven to 375 degrees. line a baking sheet with a silicone baking mat or parchment paper.

In a small bowl, whisk 1 of the eggs in a small bowl with 1/4 teaspoon salt until well-combined.

In a medium saucepan, bring the water, butter and the remaining 1/2 teaspoon of the salt to a boil over high heat.

Immediately remove the pan from the heat, add the flour all at once, and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball, 30 to 60 seconds. (This mixture is called the panade.)

Return the pot to low heat and continue

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to beat for an additional 30 to 60 seconds to dry the mixture.

Remove from the heat.

With a wooden spoon, beat the remaining 4 eggs into the dough, one at a time, beating thoroughly after each addition. (It will come together, I promise.) Continue to beat until the dough is shiny and slides from the spoon.

Stir in the grated cheese until well-combined.

If you’re using parchment paper to line the baking sheet, “glue” down the paper at this point with a few dabs of the dough at the corners. using a spoon, scoop 16 twotablespoon or 32 one-tablespoon mounds of dough onto the baking sheet, spacing them about 2 inches apart. Brush the puffs with the reserved egg wash.

Bake until puffed and golden brown, 25 to 30 minutes. To test for doneness, remove one puff from the baking sheet and let it cool for 45 to 60 seconds. If it remains crisp and doesn’t deflate, it is done. If not, return it to the oven and

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continue baking 5 to 10 minutes more.

Remove to a rack to cool. let the puffs cool slightly on the sheet, then transfer to a cooling rack. Repeat with the remaining dough.

Serve warm or at room temperature.

2019

ABOUT SOUTHERN KITCHEN Southern Kitchen is about the belief that more than just food gets made in the kitchen. Families are strengthened and friendships are formed. Long-standing traditions are passed down and new traditions are started. What happens in the kitchen reflects both the storied history of the region and the welcoming spirit of the New South. Find us at:

• SouthernKitchen.com • facebook.com/SouthernKitchen/ • instagram.com/southkitch/ • youtube.com/SouthernKitchenVideos • pinterest.com/southkitch/

24-28: Game day recipes 29-36: Season’s best 37-43: Apple 44-46: Pecan 47-50: Soups 51-58: Sweet treats

Southern Kitchen Editor RYAN HUGHLEY Copy editors LISA GLOWINSKI MICHAEL TOESET Art Director TONY FERNANDEZ-DAVILA

©2019 GATEHOUSE MEDIA LLC ALL RIGHTS RESERVED

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Score big

SOUTHERN KITCHEN

Game day favorites that feed a crowd

Bourbon and Coke Baked Beans your guests may not be able to identify the “secret ingredients” in these baked beans, but they’ll love to learn that bourbon and Coca-Cola are in there. Turn it into a main course by serving with cornbread. or make this a vegetarian or vegan dish by using vegetarian baked beans, eliminating the ground beef and stirring in 12 ounces of meat substitute crumbles in the last 20 minutes of baking time.

Serves: 10 • 1 pound ground beef • 2 (28-ounce) cans baked beans or pork and beans • 1 (16-ounce) jar salsa • 1 onion, chopped • 5 tablespoons mustard, plus more to taste • 3 tablespoons bourbon • 3 tablespoons Coca-Cola • 3 tablespoons ketchup, plus more to taste • 1 tablespoon brown sugar • Tabasco sauce • Salt and freshly ground black pepper

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Heat the oven to 350 degrees.

In a skillet over medium heat, cook the beef until no longer pink. drain off any rendered fat and liquid.

In a 2 1/2-quart baking dish, combine the browned beef with the beans, salsa, onion, mustard, bourbon, CocaCola, ketchup and brown sugar. Season to taste with the Tabasco, salt, pepper and additional ketchup and mustard. Stir well, cover and bake until the onions are translucent and the sauce is bubbly, about 2 hours.

Serve hot.

Recipe courtesy of Michael McMackin

Coca Cola-Glazed Baby Back Ribs Pimenton picante is a hot Hungarian paprika. It can be found at farmers markets and other specialty markets.

In a bowl, combine the pimenton picante, ginger and salt.

Rub the mixture evenly over the ribs, just to cover, not to cake. discard any excess rub.

Place the ribs in a shallow baking dish or on a baking sheet and bake until tender, about 4 hours. let cool.

An hour before ribs are ready, make the glaze: In a large pot, heat the oil over medium-high heat. When the oil is hot, add the onions, jalapenos and habanero and cook until tender, 5 to 10 minutes. Add the sugar and cook, stirring constantly, until

dissolved. Add the molasses, lime juice and vinegar, bring to a rapid simmer, and reduce by one-third. Add the Coca-Cola, return the sauce to a rapid simmer and reduce, stirring occasionally, until thickened but not syrupy. (The sauce should reduce by about half its volume.)

When the ribs have cooled, cut into individual pieces. Place the ribs in the simmering sauce and continue to cook until the ribs are heated through and nicely glazed. Transfer to a platter and serve with additional sauce.

Recipe courtesy of Commune in Atlanta

SOUTHERN KITCHEN

Serves: 6 • 1/3 cup pimenton picante • 1/3 cup ground ginger • 1/4 cup kosher salt • 4 pounds baby back ribs (about 4 slabs) • 2 tablespoons vegetable oil • 1 1/2 yellow onions, finely diced • 1 1/2 jalapeno peppers, finely diced • 1/2 habanero pepper, finely diced • 1 cup brown sugar • 1 cup dark molasses • 1/2 cup fresh lime juice • 1 cup apple cider vinegar • 2 quarts Coca-Cola

Heat a convection oven to 200 degrees or a standard oven to 250 degrees.

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Instant Pot Spinach-Artichoke Dip note: you do not need to thaw the frozen spinach before adding it to the Instant Pot. Serves: 8 • 1 (15-ounce) bag frozen chopped spinach • 2 (7.5-ounce) jars quartered artichoke hearts, drained • 1 small yellow onion, diced • 3 cloves garlic, minced • 8 ounces cream cheese • 1/2 cup sour cream • 1/2 cup mayonnaise • 1/2 cup chicken broth • 12 ounces Parmesan cheese, grated • 8 ounces monterey Jack cheese, grated • 1 tablespoon hot sauce • Kosher salt and freshly ground black pepper • Tortilla chips, for serving

SOUTHERN KITCHEN

In an Instant Pot, combine the spinach, artichokes, onion, garlic, cream cheese, sour cream, mayonnaise and chicken broth. Close the lid, turn the function to manual and cook for 5 minutes under high pressure. Remove the lid and stir in the cheeses and hot sauce. Season to taste with salt and pepper. Serve with tortilla chips.

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SOUTHERNKITCHEN FREEPIK

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Vegetable Chili

Serves: 8 • 1/4 cup extra-virgin olive oil • 1 large yellow onion, diced • 2 poblano peppers, seeded and diced • 1 red bell pepper, seeded and diced • 6 cloves garlic, minced • 1 tablespoon chili powder • 1 tablespoon ground cumin • 1 teaspoon ground coriander • 1 head cauliflower, cut into small florets • 1 acorn squash, peeled, seeded and cut into 1-inch pieces (can substitute butternut squash or sweet potatoes) • 8 ounces button mushrooms, quartered • 2 (14.5-ounce) cans pinto beans, drained • 1 (14.5-ounce) can crushed tomatoes • 4 chipotle peppers, minced • 4 cups vegetable broth • Kosher salt and freshly ground black pepper • Shredded cheddar cheese, for serving • Sliced avocado, for serving • Fresh cilantro, for serving

RAMONA KING

Heat the oil in a large dutch oven over medium heat. Add the onion, poblanos and bell pepper and cook, stirring frequently, until softened, about 5 minutes.

Add the garlic, chili powder, cumin and coriander, and cook, stirring, until the spices are fragrant, about 1 minute. Add the cauliflower, squash and mushrooms, and toss to coat with the pepper mixture.

Continue to cook for 5 minutes. Add the beans, tomatoes and chipotles, and toss with the vegetables. Continue to cook for 2 minutes, then the add vegetable broth and season with salt and pepper.

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Cover the pot, reduce the heat to low and simmer, stirring occasionally, until the squash and cauliflower are tender and the chili has thickened, 45 to 60 minutes. ladle the chili into bowls and serve with the cheddar cheese, avocado and cilantro.

Fall flavors

SOUTHERN KITCHEN

Squash, sweet potatoes, maple and more of our faves

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RAMONA KING

Fall Harvest Salad with Dijon Vinaigrette Better known as chayote squash, mirlitons are native to mexico and Central America, but have grown around louisiana since the 19th century. They are members of the gourd family, and have a tart flavor when cooked. When eaten raw, they have a fantastic crunch with a faint flavor of zucchini or cucumber.

Serves: 3 to 4 For the dijon vinaigrette: • 3 tablespoons white wine vinegar • 1 tablespoon dijon mustard • 1/2 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 1/3 cup extra-virgin olive oil For the salad: • 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes • 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper • 1/2 cup chopped pecans

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• 1/2 red onion, thinly sliced • Ice water, as needed • 4 cups thinly sliced kale, washed • 2 mirlitons, cored and diced into 1/2inch cubes (see note) • 1 Granny Smith apple, cored and thinly sliced • 1/2 cup dried cranberries to make the vinaigrette: In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is emulsified. to make the salad: Heat the oven to 400 degrees.

In a large bowl, toss the butternut squash with the olive oil. Season with salt and black pepper, and arrange in a single layer on a baking sheet.

Roast until the squash is tender and lightly caramelized, 25 to 30 minutes, flipping once halfway through

cooking. let cool to room temperature. Keep the oven on and save the bowl for tossing the salad.

Spread the pecans in a single layer on a second baking sheet. Roast until lightly browned and fragrant, 8 to 10 minutes. let cool to room temperature.

In a small bowl, cover the sliced red onions with ice water. let sit for 15 minutes, then drain thoroughly.

In the large bowl, combine the kale, mirlitons, apples, cranberries, roasted squash, toasted pecans and drained red onions. Season with salt and black pepper, and stir in 1/4 cup of the dijon vinaigrette. Toss to thoroughly coat all of the ingredients with the vinaigrette; add more vinaigrette if desired. Serve.

RAMONA KING

Sweet Potatoes with Sorghum and Benne Seeds Rarely found outside of the South, sorghum is a syrup derived from sorghum grass that is thinner and slightly more sour than its closest culinary cousin, molasses.

If you can’t find it in the supermarket, try ordering it online. molasses is also an acceptable substitute. Avoid using any oil or butter during the roasting process, as it inhibits the sorghum from sticking to the sweet potatoes. native to the Carolina low Country, benne seeds are similar in size and color to toasted white sesame seeds, but their flavor is stronger and more nutty. Toasted sesame seeds can be swapped out, but it’s hard to beat the natural flavor and Southern authenticity of benne seeds.

Serves: 8 • 4 large sweet potatoes, peeled and cut into 1-inch pieces • 1 1/2 cups sorghum (see note) • Kosher salt and freshly ground black pepper • 1/2 cup benne seeds (see note)

Heat the oven to 350 degrees. line a rimmed baking sheet with parchment paper.

In a large bowl, toss the sweet potatoes with 1 cup of the sorghum and season with salt and pepper. Arrange the potatoes in a single layer on the prepared baking sheet, making sure to drizzle over any sorghum that remains in the bowl. Roast, stirring every 15 minutes, until the potatoes are soft and deeply caramelized, 40 to 50 minutes. during the last 10 minutes of cooking, spread benne seeds in a single layer in a small skillet or baking dish and roast alongside the sweet potatoes until lightly browned, 6 to 8 minutes.

Transfer the roasted potatoes and benne seeds to a large bowl. Add the remaining 1/2 cup sorghum and stir gently to combine. Transfer to a platter and serve.

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RAMONA KING

Shaved Brussels Sprouts Caesar Salad with Pecorino and Walnuts

Serves: 8 For the dressing: • 6 large anchovy filets • Juice of 2 lemons • 2 large egg yolks • 2 large cloves garlic • 1 tablespoon red wine vinegar • 2 teaspoons dijon mustard • 2 teaspoons freshly ground black pepper • 1 teaspoon kosher salt • 1/2 cup extra-virgin olive oil • 1/2 cup vegetable oil • 1/4 cup grated Pecorino Romano cheese For the salad: • 2 pounds Brussels sprouts, very thinly sliced crosswise and hard white parts removed • 3/4 cup walnut halves • 1/2 cup grated Pecorino Romano cheese, plus more for serving to make the dressing: In a food processor, puree the anchovies, lemon juice, egg yolks, garlic, vinegar, mustard, salt and pepper until completely smooth.

With the motor running, slowly drizzle in both oils until the mixture has thickened and emulsified. Add the cheese and pulse to combine. to make the salad: Heat the oven to 350 degrees.

Place walnuts on a baking sheet and toast in the oven until fragrant, 6 to 8 minutes. let cool to room temperature.

In a large bowl, toss the Brussels sprouts and toasted walnuts with 1/2 cup of the dressing. Add more dressing if needed to fully coat the salad. Add the cheese and toss to combine. Serve topped with additional cheese.

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RAMONA KING

Grilled Kabocha Squash Salad with Maple Vinaigrette

Serves: 8 For the Maple vinaigrette: • 3 tablespoons maple syrup • 2 tablespoons apple cider vinegar • Juice of 1 lime • 1 tablespoon dijon mustard • 6 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper For the Squash Salad: • 2 large kabocha squash, halved, seeded and sliced 1-inch thick • extra-virgin olive oil • Kosher salt and freshly ground black pepper • 6 cups salad greens, such as baby romaine, baby arugula, mizuna or Bibb lettuce • 8 ounces goat cheese, crumbled • 1 cup unsalted roasted pepitas (shelled pumpkin seeds) to make the vinaigrette: In a medium bowl, whisk together the maple syrup, vinegar, lime juice and mustard. Slowly drizzle in the olive oil until the mixture is creamy and emulsified.

Season to taste with salt and pepper. to make the salad: Heat the oven to 425 degrees.

Arrange the squash in a single layer on a baking sheet. drizzle with olive oil and season with salt and pepper. Toss to coat all sides of the squash with the oil. Roast until the squash is lightly browned and just fork tender, 25 to 30 minutes. let cool.

Heat the grill or a grill pan to medium-high heat.

Grill the squash until grill marks form on both sides, about 3 minutes per side. Transfer to a serving platter.

In a large bowl, toss the greens with 1/4 cup of the vinaigrette, adding more if desired. Arrange the greens over the squash and sprinkle with the goat cheese and pepitas. drizzle with additional vinaigrette if desired. Serve.

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RAMONA KING

Squash Souffle Serves: 10 to 12 • 1/2 cup (1 stick) unsalted butter, plus more for greasing • 2 onions, diced • Kosher salt • 4 pounds yellow squash, halved, seeded and sliced into 1/2-inch-thick rounds • 1 teaspoon sugar • 1 pound sharp cheddar cheese, grated • 1 1/2 cups milk • 6 tablespoons all-purpose flour • onion powder • Garlic powder • 4 large eggs, lightly beaten • 1 cup panko breadcrumbs, or other dried breadcrumbs • Fresh thyme leaves Heat the oven to 350 degrees. Generously grease a 9- by 13-inch baking dish or similarly-sized shallow casserole dish.

In a dutch oven, melt 6 tablespoons of the butter over medium heat. When the butter is foamy, add the onions and 2 teaspoons salt. Cook, stirring occasionally, until translucent, about 5 minutes. Add the squash and sugar and stir to combine. Cover the pot and continue to cook, stirring about every 5 minutes, until the squash has given up much of its liquid, 20 to 25 minutes. uncover

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and continue to cook, if needed, until the squash and onions are very tender, about 10 minutes.

Pour the squash mixture into a large strainer set over a sink and press gently to remove as much liquid as possible. Transfer to a food processor and process until the mixture forms a smooth puree, about 30 seconds.

Transfer to a large bowl. Stir in the cheese, milk and flour. Season to taste with onion powder, garlic powder and additional salt, if desired. Stir in the eggs.

Transfer to the prepared baking dish and bake until souffle is only slightly jiggly in the center, about 45 minutes. meanwhile, melt the remaining 2 tablespoons butter.

Pour it into a medium bowl and stir in the breadcrumbs.

Season to taste with salt.

After 45 minutes of baking, remove the souffle from the oven and top evenly with the breadcrumbs. Return to the oven and continue to bake until set, about 10 minutes. If the top is not yet browned, turn the oven to broil.

Broil just until golden brown, 1 to 1 1/2 minutes. let cool for about 10 minutes, sprinkle with fresh thyme, and serve.

RAMONA KING

Brussels Sprouts with Country Ham Serves: 4 • 1/4 cup extra-virgin olive oil • 4 ounces country ham, finely diced • 1 shallot, minced • 4 cloves garlic, minced • 1 1/2 pound Brussels sprouts, ends trimmed and sprouts shaved 1/4-thick crosswise on a mandoline • 1/2 cup apple cider or juice • 1 tablespoon apple cider vinegar • 4 tablespoons unsalted butter • Kosher salt and freshly ground black pepper Heat the oil in a large skillet over medium heat.

Add the country ham and cook, stirring frequently, until the ham just starts to brown, about 2 minutes. Add the shallot and garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the brussels sprouts and cook, stirring, until wilted and almost shiny, 4 to 6 minutes.

Add the apple cider and vinegar, bring to a simmer, and cook until the liquid has reduced to about 1/4 cup, 3 to 5 minutes. Stir in the butter, season to taste with salt and black pepper, and remove from the heat. Continue to stir until the butter has completely melted and formed a creamy sauce. Serve.

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Sweet Potato Turnovers with Scallion Blue Cheese Dressing Serves: 4 For the dressing: • 1 bunch scallions, green parts only, chopped • 3/4 cup blue cheese crumbles • 1/2 cup sour cream • 1/2 cup buttermilk • 3 tablespoons mayonnaise • 1 teaspoon Worcestershire sauce • 1/2 teaspoon hot sauce • Kosher salt and freshly ground black pepper For the turnovers: • 1 cup mashed sweet potatoes • 4 strips cooked Applewood-smoked bacon, chopped • 1 sheet frozen puff pastry, thawed according to package directions • 1 large egg, beaten to make the dressing: Combine all ingredients in a blender and pureé until smooth. Season to taste with salt and black pepper. to make the turnovers: Heat the oven to 375 degrees. lightly flour a cutting board or work surface and roll puff pastry into a 12-inch square. use a knife or pizza cutter to cut pastry into four equal squares.

Place 1/4 cup of mashed sweet potatoes in the center of each square, then evenly distribute the bacon on top of the sweet potatoes. Brush two sides of each square with egg wash, fold the pastry in half to make a triangle, then press the edges to seal. Brush the tops of each turnover with remaining egg wash.

Transfer to a wire rack to cool for about 10 minutes. Serve warm and drizzle with scallion blue cheese dressing.

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RAMONA KING

Bake until pastry is crisp and golden brown, about 15 to 20 minutes.

By the bushel Apple recipes for days

RAMONA KING

Nama’s Apple Cake

Serves: 12 For the cake: • 3 cups all-purpose flour • 2 cups granulated sugar • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon salt • 1 cup vegetable oil • 3 large eggs • 1 heaping teaspoon vanilla • 3 cups diced and peeled baking apples, such as Granny Smith • 1 cup chopped nuts, such as pecans (optional) For the caramel sauce: • 1 cup packed brown sugar • 8 tablespoons (1 stick) unsalted butter • 1/4 cup milk to make the cake: Heat the oven to 350 degrees. Generously butter a 9- by 13-inch baking dish.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.

In a medium bowl, whisk together the vegetable oil, eggs and vanilla. using a stiff spatula or wooden spoon, stir the oil mixture into the flour mixture. It will be “real stiff.” mix in the apples and nuts, if using. Press the mixture into the prepared baking dish and smooth out the top into an even layer.

Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. let cool while preparing the sauce. to make the sauce: In a small saucepan, combine the brown sugar, butter and milk. Place over medium-high heat to melt the butter. once the butter has melted, bring the mixture to a boil and reduce the heat to medium. Continue to boil, stirring constantly, until the sauce just begins to thicken, 2 to 3 minutes. Pour the hot sauce over the cake, spreading it evenly across the top. let the cake cool at least until the sauce has seeped in, about 20 minutes. Alternatively, let the cake cool completely before serving.

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RAMONA KING

Apple-Bourbon Brined and Smoked Pork Chops Serves: 4 to 6 • 2 cups apple juice • 1/4 cup packed brown sugar • 1/4 cup kosher salt • 2 tablespoons bourbon • 12 whole peppercorns • 4 whole allspice berries • 2 whole cloves • 1 bay leaf • 2 cups cold water • 4 to 6 rib-cut pork chops, 1-inch thick • 2 cups hickory wood chips

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Cut a large sheet of heavy duty aluminum foil in half and divide the wood chips between the two pieces. Fold the aluminum foil over on itself and seal the chips up into pouches. use a sharp knife to poke holes all over the aluminum foil.

Thirty minutes before cooking, remove the pork chops from the refrigerator and let come to room temperature.

Set up the grill for indirect cooking: Turn the burners on one side of the grill on and leave the burners on the other side off. If you have a three-element grill, heat two sides and leave one off. let the grill heat to 450 degrees.

In a medium saucepan, combine the apple juice, sugar, salt, bourbon, peppercorns, allspice, cloves and bay leaf.

Place over medium-high heat and cook, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and add the cold water. let the brine cool to room temperature.

Place the wood chip pouches directly on the flavor bars of a gas grill or directly on the embers if using a charcoal grill. Close the lid and heat until a steady white smoke emanates from the grill.

Place the pork chops in a glass baking dish with high sides or a leakproof zipper-lock bag. Pour the brine over the pork chops and refrigerate for 2 hours. Remove from the brine and pat dry with paper towels. Cover and refrigerate.

When the grill is emitting a steady white smoke, place the pork chops on the cool side of the grill and close the lid. Smoke the pork chops for 15 to 18 minutes (do not lift the lid while smoking.)

one hour before you’re ready to smoke the pork chops, place the wood chips in a bowl and cover with water.

Soak for 1 hour and then drain.

Transfer the pork on the hot side of the grill and cook until the center registers 145 degrees, 2 to 3 minutes per side. Transfer to a cutting board, tent with foil and let rest for 3 to 5 minutes before serving.

Reduce the heat to 350 degrees.

Apple Cider-Bourbon Jelly

making jelly from scratch is easy; it just requires a little time and patience to allow the fruit juices and liquids to reduce and concentrate. Gelatin sheets bring a much smoother texture to the finished product; however, you can certainly use powdered gelatin if that’s all you can find.

Serves: 2 cups • 4 cups apple cider • 1 cup apple cider vinegar • 1 cup bourbon • 1/4 cup sugar • 2 teaspoons kosher salt • 2 1/2 sheets gelatin or 1 tablespoon powdered unflavored gelatin In a large pot, combine the cider, vinegar, bourbon, sugar and salt. Simmer over medium heat until the mixture has reduced to a total of 2 cups, about 1 hour. Remove from the heat.

RAMONA KING

In a small bowl, bloom the gelatin in cold water according to package directions. Add the bloomed gelatin to the hot cider mixture and whisk until the gelatin has dissolved. Pour into a pint-sized storage container and refrigerate until completely chilled, at least 8 hours. Serve, or store in the refrigerator for up to 4 weeks.

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Quick Apple Hand Pies Serves: 6 • 2 tablespoons unsalted butter • 2 large Granny Smith apples, peeled, cored and diced • 1/3 cup packed light brown sugar • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground ginger • 1/4 teaspoon kosher salt • 1 package frozen puff pastry sheets, thawed • 2 egg yolks, beaten

In a medium skillet over medium heat, melt the butter until foamy. Add the apples, brown sugar, spices and salt, and cook until most of the liquid has evaporated and sauce has formed a thick caramel, 10 to 15 minutes. Transfer to a bowl and let cool to room temperature before refrigerating for at least 15 minutes.

While apple filling is cooling, heat the oven to 425 degrees. line a baking sheet with parchment paper. on a lightly floured work surface, use a rolling pin to roll out the puff pastry into slightly thinner rectangle shapes. use a knife or pizza cutter to cut each sheet of pastry into six equal pieces.

Place 3 tablespoons of the cooled apple mixture into the center one piece of pastry, leaving at least a 3/4-inch border on each side. Top with another piece of pastry and seal the edges with a fork, making sure to push out any air pockets, and place on the prepared baking sheet.

Repeat until you have six individual hand pies.

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RAMONA KING

Brush the tops of each hand pie with beaten the egg yolks, then bake until golden brown, 15 to 18 minutes. let cool on a wire rack for 10 minutes. Serve while still warm.

Apple Cranberry Crisp

Serves: 8 For the filling: • 1/2 cup whole cranberries • 1 1/4 cup granulated sugar • Zest and juice of 1 orange • Zest and juice of 1 lemon • 4 pounds Braeburn, Honeycrisp or Jonagold apples (about 8 to 10), peeled, cored, and cut into 1 1/2-inch pieces • 1/4 cup all-purpose flour • 1 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1/2 teaspoon kosher salt For the Crisp topping: • 1 1/2 cups all-purpose flour • 1 cup old-fashioned oats • 1 cup (2 sticks) unsalted butter, diced and chilled • 3/4 cup granulated sugar • 3/4 cup light brown sugar, packed • 1 teaspoon kosher salt to make the filling: Heat the oven to 350 degrees. Butter a 2-quart baking dish and place on a rimmed baking sheet to catch any spills.

In a small saucepan, combine the cranberries, 3/4 cup of the granulated sugar, and the orange and lemon zests and juices, and bring to a simmer over medium heat. Cook, stirring occasionally, until the cranberries have burst, but the mixture is still loose, 8 to 10 minutes. Remove from the heat and let cool slightly.

to make the topping: In a stand mixer fitted with the paddle attachment, combine all of the ingredients and mix on low speed until combined, about 1 minute. evenly distribute the topping over the apple-cranberry mixture in the baking dish. Bake until golden brown and bubbly, 45 to 60 minutes. Serve warm.

RAMONA KING

In a large bowl, combine the remaining 1/2 cup granulated sugar with the apples, flour, cinnamon, nutmeg and salt. Toss to combine, stir in the cranberry sauce. Pour into the prepared baking dish.

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Homemade Mulled Apple Cider

use a vegetable peeler to remove strips of peel from one half of the orange and place in a large pot. use the peeler to remove strips of peel from the entire lemon and place in the pot.

Add the water, apples, allspice, ginger, peppercorns, cardamom, cinnamon, cloves, bay leaf and star anise.

Place the pot over high heat. Bring to a boil, cover and cook for 30 minutes. Reduce the heat to low and simmer, covered, until the apples are very soft and the liquid is fully flavored, 2 to 2 1/2 hours.

Strain the mixture through a fine mesh strainer into a second pot. discard solids. Taste the cider; if you’d like it to be more fully flavored, return it to the heat and continue to cook at a rapid simmer until concentrated to your desired flavor.

Place the strained cider over low heat to keep warm. Taste, and add sugar as desired. (depending on the sweetness of the apples, you may not need to add any sugar.)

Serve hot, garnished with additional cinnamon sticks and/ or star anise.

Recipe from Southern Kitchen reader Mounir Echariti, who won our 2017 holiday drinks recipe contest

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RAMONA KING

Serves: 4 • 1 orange • 1 lemon • 8 cups water • 1 pound apples, roughly chopped • 1 tablespoon whole allspice berries or 1 teaspoon ground • 2 teaspoons roughly chopped crystallized ginger • 1 1/2 teaspoons whole black peppercorns • 1 1/2 teaspoons cardamom pods or 1/2 teaspoon ground • 1 whole cinnamon stick, plus more for serving • 5 whole cloves • 1 bay leaf • 1 star anise, plus more for serving • Sugar, to taste

The Alchemist Cocktail

during fall, we often crave spiced cocktails. If you read that and thought “pumpkin spice,” we understand. It seems to be ubiquitous. But we always think of apples when the leaves start to change and the morning is cool enough for coffee on the porch.

With this in mind, restaurateur Jerry Slater created a spiced apple cocktail, called The Alchemist, to sip on crisp autumn evenings. double-straining the cocktail will remove ice crystals and any thick globs of apple butter from the drink.

Serves: 1 • 2 ounces blended Scotch whisky • 1 tablespoon apple butter • 1/2 ounce oloroso sherry • 1/4 ounce allspice dram • Ice cubes Combine the whisky, apple butter, sherry and allspice dram in a cocktail shaker and fill with ice.

Shake vigorously until chilled.

RAMONA KING

double-strain the cocktail by holding a small, conical fine mesh strainer between the shaker tin with a Hawthorne strainer (or a cobbler shaker with its built-in strainer) and the cocktail glass.

Pour the cocktail through both strainers into the glass, using a bar spoon to swirl the ingredients inside the conical strainer if they are slow to strain. Serve immediately.

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Pecans give everything a hearty flair

Go nuts

RAMONA KING

Upside-Down Apple Pecan Pie

This clever recipe comes courtesy of Southern Kitchen reader Joann Conway, who won our holiday pie recipe contest in 2017. Conway said she was inspired to make the pie while traveling and picking up a free booklet containing a similar recipe.

“I believe it was in north Carolina,” she wrote in an email. “The upsidedown technique intrigued me.”

The original recipe, by elizabeth deer, was a winner of the north Carolina Consumer Apple Recipe contest in 2004. Conway, however, has upped the molasses flavor by using all brown sugar and increased the ooey gooey sauce by adding more butter to the base. Homemixed apple pie spice also helped to build flavor and a lighter touch with the pecans makes for a more elegant presentation. We also chose to bake the pie for over an hour to ensure a crisp crust and ultra-tender apples.

It turns out that upside-down apple pie is a sleeper hit in recipe contests.

It first made an appearance in the 1951 Pillsbury Bake-off using, of course, Pillsbury Pie Crust, and a corn syrup-filled sauce. This style of pie has also made an appearance, topped with a crumbly chopped pecan sauce, in Southern living

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and Taste of Home, where it gets a sugary cinnamon roll-inspired glaze over the top.

Serves: 8 • 1/2 cup unsalted butter, softened • 2/3 cups pecan halves plus 1/3 cup chopped pecans • 1 cup firmly packed brown sugar • dough for a double-crust pie, both halves rolled into 10-inch rounds • 6 Rome apples, peeled, cored and thinly sliced • Juice of 1 lemon • 1 teaspoon all-purpose flour • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground cinnamon • 1/4 teaspoon salt Heat oven to 450 degrees. use your hands or a rubber spatula to spread the butter across the bottom of a 9-inch deep-dish pie plate. Arrange the pecan halves in the pie plate and gently press into the butter. Sprinkle 2/3 cup of the brown sugar over the pecans and press firmly to adhere to the butter and pecans.

Place one of the rounds of pie dough over the brown sugar and press into the sides of the pie plate. leave

additional overhanging crust in place for now.

Combine the remaining brown sugar with the apples, chopped pecans, lemon juice, flour, nutmeg, cinnamon and salt. Toss gently to combine.

Spoon the apple filling on top of the first layer of pie dough and spread to an even layer. Place the top crust over the apples.

Trim the edges of both layers of pie dough so that there is about 1 inch of crust overhanging. Fold the top layer of crust over the bottom to seal. Crimp the edges, if desired. Cut a few slits in the top crust to allow steam to escape and place on a rimmed baking sheet.

Bake for 10 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the apples are tender and the crust is crisp and browned, 1 to 1 1/2 hours. let cool for 5 minutes.

Place a large platter over the top of the pie and very carefully flip the pie onto the platter so that the pecans and sugar syrup are on top. Serve.

Bourbon Pecan Cranberry Sauce

Serves: 6 to 8 • 1 (12-ounce) bag fresh or frozen cranberries • 1 cup bourbon • 3/4 cup sugar • 2 teaspoons kosher salt • Zest and juice of 1 orange • 1/2 cup pecan pieces, toasted

RAMONA KING

In a medium saucepan, combine cranberries, bourbon, sugar, salt, orange juice and zest, and bring to a simmer.

Cook, stirring occasionally, until the cranberries have burst and mixture has thickened, 20 to 25 minutes. Fold in the pecans and transfer to a medium bowl. Refrigerate until cold before serving.

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RAMONA KING

Fire-Roasted Sweet Potatoes with Pecans

Serves: 8 • 4 large sweet potatoes • 1 cup (2 sticks) unsalted butter • 1 teaspoon ground nutmeg • Kosher salt and freshly ground black pepper • 1 cup chopped pecans, toasted Prepare a fire in a fire pit or a full chimney of coals in a charcoal grill. let the fire burn down so that you no longer see large flames. If using a charcoal grill, pile the coals into a mound in the center of the grill. meanwhile, wrap the sweet potatoes in heavy duty aluminum foil or a double layer of standard aluminum foil. once the coals are hot, bury the wrapped sweet potatoes in the coals. let cook, adding additional coals as necessary, until the potatoes are completely soft, 1 to 2 hours.

Transfer to a baking sheet and let cool slightly. When cool enough to handle, remove the foil and the skins from the potatoes.

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While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Continue to cook the butter until it separates and the milk solids on the bottom of the pot have turned golden brown, about 10 minutes. Remove from the heat.

In a food processor, combine the peeled sweet potatoes and nutmeg. If using a smaller food processor, do this step in two batches. With the motor running, slowly drizzle in the brown butter. Continue to process until the potatoes are silky and smooth. Season to taste with salt and pepper.

Transfer to a 9- by 13-inch serving dish and top with the pecans. Serve.

If making ahead, the potatoes can be held in the baking dish at room temperature for several hours, or in the refrigerator overnight. Reheat in a low oven or low grill until hot. If reheating on a grill, make sure to use a metal or heat-proof ceramic baking dish.

Soup’s on!

It’s the season for stockpots and slow cookers

RAMONA KING

Slow Cooker Tomato Soup Serves: 8 • 2 (28-ounce) cans San marzano tomatoes • 2 cups milk • 1 sweet onion, minced • 1/4 cup extra-virgin olive oil • 4 cloves garlic, minced • 1/4 teaspoon crushed red pepper • Kosher salt and freshly ground black pepper • Grilled cheese sandwiches, for serving (optional) Place the tomatoes, milk, onion, olive oil, garlic and red pepper flakes in the bowl of a slow cooker. Cover and cook until the soup has thickened and the onions have softened, 3 to 5 hours on low. use an immersion blender to puree the soup until smooth, thickened and creamy. (Alternatively, blend the soup in batches in a conventional blender.) Season to taste with salt and pepper. Serve hot with grilled cheese sandwiches, if desired.

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Serves: 6 to 8 • 2 1/2 pounds bone-in, skin-on chicken thighs • Salt and freshly ground black pepper • 1 tablespoon extra-virgin olive oil • 3 carrots, chopped • 1 onion, minced • 2 celery ribs, chopped • 4 cloves garlic, minced • 2 teaspoons chopped fresh rosemary leaves • 1/4 teaspoon red pepper flakes • 1/3 cup white wine • 8 cups chicken broth • 2 bay leaves • 1/2 cup dried orzo pasta • 1/2 cup frozen peas • 1/4 cup chopped fresh parsley Pat chicken thighs very dry and season with salt and pepper.

Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken thighs, skin side-down, and cook until well-browned, 3 to 4 minutes per side. Transfer to a plate, let cool and remove the skin. meanwhile, add the carrots, onion and celery to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Continue to cook, stirring, until aromatic, about 30 seconds. Stir in the wine and bring to a rapid simmer, scraping up any browned bits from the bottom of the skillet.

When the wine is almost completely evaporated, transfer the entire contents of the skillet to a slow cooker. Add the chicken broth, bay leaves, browned chicken and any accumulated juices. Cover and cook until the chicken is very tender and flavorful, 5 to 6 hours on low.

Remove the chicken from the slow cooker. Shred the meat into bitesized pieces, discarding the bones.

Skim off any fat from the top of the soup and remove the bay leaves. meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook until just al dente, 5 to 7 minutes. drain and add to the slow cooker, along with the peas and shredded chicken. let sit until the peas are heated through, about 5 minutes.

Stir in the parsley, season to taste with salt and pepper, and serve

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RAMONA KING

Slow Cooker Chicken Noodle Soup

Slow Cooker She Crab Soup She Crab Soup is a creamy low Country bisque, flavored with sherry and the roe of female crabs. Because crab roe is seasonal and often difficult to find, claw crabmeat offers the most pronounced crab flavor at a great value. Blending half of the crab into the soup gives body and deep crab flavor, while stirring in the remaining crab at the end brings texture and briny brightness.

Cooking everything in a slow cooker keeps the recipe ultra-streamlined and easy. using crackers to thicken the soup is a great shortcut and prevents the need to whisk together a roux.

Serves: 8 • 3 cups milk • 1 cup heavy cream • 1 pound claw crabmeat • 3 tablespoons unsalted butter • 2 tablespoons white wine • Zest of 1 lemon • 1 teaspoon old Bay seasoning • 1/8 teaspoon ground nutmeg • 1/8 teaspoon ground celery seed • 3/4 cup crushed butter crackers • 2 tablespoons dry sherry • Kosher salt In the bowl of a slow cooker, combine the milk, cream, half of the crab, butter, wine, lemon zest, old Bay, nutmeg and celery seed.

Cover and cook on low for 4 hours.

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Whisk in the cracker crumbs and sherry. use an immersion blender to puree the soup until smooth, thickened and creamy.

(Alternatively, blend the soup in batches in a conventional blender.) Stir in the remaining crab and season to taste with salt. Serve hot.

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RAMONA KING

Southern Vegetable Soup Serves: 8 to 10 • 3 tablespoons extra-virgin olive oil • 1 yellow onion, diced • 3 stalks celery, diced • 3 carrots, peeled and diced • 5 cloves garlic, minced • 1 teaspoon red pepper flakes • 2 teaspoons chopped fresh thyme • 2 teaspoons chopped fresh rosemary • 1 small head green cabbage, quartered, cored and thinly sliced • 1 pound chopped collard greens • 3 (14.5-ounce) cans black-eyed peas, drained • 1 (14.5-ounce) can diced tomatoes • 6 cups vegetable broth

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• Parmesan rinds (optional) • Kosher salt and freshly ground black pepper Heat the oil in a large stockpot or dutch oven over medium heat. Add the onions, celery and carrots and cook, stirring frequently, until the vegetables are soft, 6 to 8 minutes. Add the garlic, red pepper flakes, thyme and rosemary, and cook until aromatic, about 1 minute. Stir in the cabbage and collards and cook until slightly wilted, 5 minutes. Add the peas, tomatoes, vegetable broth and Parmesan rinds, if using.

Bring to a simmer and then reduce the heat to low. Continue to simmer until the vegetables are tender and the soup is flavorful, about 45 minutes. Season to taste with salt and pepper. Serve.

Sweet treats SOUTHERNKITCHEN

Caramel pairs perfectly with fall’s flavors

Caramel Pie

Serves: 8 For the pie: • 1/2 cup plus 6 tablespoons sugar • 1 1/2 tablespoons all-purpose flour • 1 tablespoon cornstarch • 1 1/2 cups whole milk • 2 large egg yolks • 3 tablespoons unsalted butter • 1 teaspoon vanilla • 1 pie shell, cooked and cooled For the meringue: • 2 large egg whites • 1/4 cup sugar • 1/4 teaspoon cream of tartar to make the pie: Heat the oven to 350 degrees.

In a medium saucepan, whisk together 6 tablespoons of the sugar, the flour and the cornstarch until no lumps remain. In a medium bowl, whisk together the milk and egg yolks, then stir into the cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture has thickened. (If lumps form, puree the cooked custard in a food processor before proceeding.) meanwhile, in a cast-iron skillet, heat the remaining 1/2 cup of the sugar over medium-low heat. let the sugar melt and caramelize until it turns golden brown,

occasionally swirling the pan. Remove the skillet from the heat and let cool slightly. Whisk in the butter until well-combined.

Pour the custard into the skillet with the warm caramel.

Whisk until the caramel is completely dissolved, about 5 minutes. Stir in the vanilla, then pour the mixture into the prepared pie crust. to make the meringue: In a large bowl, combine the egg whites, sugar and cream of tartar. Beat with an electric mixer until stiff, glossy peaks form when the beaters are lifted, about 5 minutes.

Spoon the meringue over the pie filling. using a flat spatula, spread the meringue to the edges first, taking care to seal the meringue to the crust. Work inward with the spatula until the entire pie is covered evenly with the meringue. use the back of a spoon to push gently into the meringue, swirl and then lift, creating peaks. Bake the pie until the meringue is lightly browned, 10 to 15 minutes.

Cool the pie on a rack for about 30 minutes, then transfer to the refrigerator and chill overnight before serving.

Recipe courtesy of Clarice White

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SOUTHERNKITCHEN

Chocolate Bread Pudding With Clear Caramel Sauce

Serves: 8 For the bread pudding: • 4 cups heavy cream • 1 pound fresh bread crumbs, from about 7 slices of bread • 11 ounces bittersweet chocolate, finely chopped • 8 large egg yolks • 1/2 cup sugar • 2 teaspoons vanilla For the Clear Caramel Sauce: • 1 1/3 cups sugar • 1 cup water • Vanilla ice cream, for serving

to make the bread pudding: Heat the oven to 325 degrees. lightly coat an 8-by-12-inch or 9-by-13-inch pan with butter.

Bring a teapot of water to a simmer.

Place the bread crumbs and chocolate in a large bowl.

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In a medium saucepan, bring the cream to a boil over medium heat. meanwhile, in a medium bowl, whisk together the egg yolks and the sugar. While whisking constantly, pour about 1 cup of the hot cream into the egg yolk mixture.

Whisk until smooth, then pour the egg yolk mixture into the saucepan of cream and whisk until smooth.

Remove the saucepan from the heat and whisk in the vanilla. Pour the cream mixture over the bread crumbs and chocolate and stir until the chocolate has melted.

Transfer to the prepared pan. Place the pan in a roasting pan lined with a kitchen towel. Pour the simmering water into the roasting pan so that it comes about 1 inch up the sides of the smaller baking dish. Bake the bread pudding until set in the center, 30 to 40 minutes.

Meanwhile, make the caramel sauce: In a medium saucepan, combine the sugar with 1/2 cup of the water. Cook over high heat, swirling occasionally to dissolve the sugar, and bring to a boil. Continue to boil until the liquid turns caramel in color, 5 to 10 minutes. Carefully add the remaining 1/2 cup water and swirl to dissolve. Transfer the caramel to a heat-resistant glass or ceramic bowl. let cool slightly.

Serve the warm bread pudding topped with vanilla ice cream and drizzled with the warm caramel sauce.

Recipe courtesy of SOHO, Atlanta

Coconut-Caramel Poke Cake with Cream Cheese Frosting

to make the cake: Heat the oven to 400 degrees. Spray a 9- by 13-inch cake pan with nonstick oil spray.

In a large bowl, beat together the sugar, butter and eggs until smooth.

Stir in the coconut milk and melted chocolate. In a separate medium

RAMONA KING

Serves: 12 For the cake: • 3/4 cup plus 1 tablespoon (150 grams) packed brown sugar • 9 tablespoons (125 grams) unsalted butter, at room temperature • 4 large eggs • 3/4 cup plus 1 1/2 tablespoons (200 ml) coconut milk • 1 3/4 ounces (50 grams) dark chocolate, melted • 3/4 cup plus 2 1/2 tablespoons (130 grams) all-purpose flour • 1/3 cup (40 grams) dried unsweetened coconut flakes • 3 tablespoons cocoa powder • 2 teaspoons baking soda For the caramel: • 4 tablespoons (50 grams) unsalted butter • 1 3/4 cups (400 ml) sweetened condensed milk • 1/4 tsp salt For the Coconut Cream Cheese Frosting: • 1 1/2 (8-ounce) packages (350 grams) cream cheese, at room temperature • 5 tablespoons coconut cream • 4 tablespoons (50 grams) unsalted butter, at room temperature • 3 tablespoons plus 1 teaspoon (50 ml) maple syrup • 3 tablespoons (30 grams) dried unsweetened coconut flakes, plus more, toasted, for garnish

bowl, whisk together the flour, coconut, cocoa powder and baking soda.

Gradually whisk the flour mixture into the sugar mixture.

Bake just until a toothpick inserted into the center of the cake comes out clean, 20 to 30 minutes. Be careful not to overbake the cake. you don’t want it to be dry. let the cake cool completely in the pan.

The fun begins now as you poke holes into the cake. you can use any round tool, such as a pen or a wooden spoon handle. Be careful, however, not to poke holes all the way through the cake. to make the caramel: In a medium saucepan, melt the butter over medium heat. once the butter is melted, stir in the condensed milk and salt. Bring to a simmer and cook,

stirring frequently, until thickened and golden brown, about 15 minutes.

Pour the caramel over the poked cake and let cool for about an hour. to make the cream cheese frosting: In a large bowl, beat together the cream cheese, coconut cream, butter, maple syrup and coconut flakes. Chill for 30 minutes, then frost the cake evenly with the cold mixture. Sprinkle the toasted coconut flakes across the top and serve. Store leftovers in the refrigerator.

Recipe developed by Callum Mundine, head of content at cheesecurds.com.au, an Australia-based dairy product manufacturer

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RAMONA KING

Crockpot Caramel Apples Serves: 10 • 2 (14-ounce) bags caramels • 1/4 cup water • 10 apples, washed and dried • Chopped nuts and sprinkles (optional) In a slow cooker, combine caramels and water. Cover and cook on high for 20 minutes. Stir, switch to low and begin stirring every 5 to 10 minutes, as mixture begins to turn smooth and shiny, to prevent scorching around the edges. meanwhile, place sticks into the stem ends of the apples.

When the mixture is smooth, dip the apples into the caramel one at a time, turning to coat the entire surface. Spoon extra caramel over top of the apples. let excess caramel drip back into the cooker. If desired, roll in nuts or sprinkles before the caramel firms up.

Place the apples on wax or parchment paper and refrigerate to set the caramel before eating.

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RAMONA KING

Watershed’s Fresh Apple Cake with Caramel Glaze Serves: 16 For the cake: • 1 cup packed light brown sugar • 1 cup granulated sugar • 1 1/2 cups vegetable oil • 3 eggs • 3 cups unbleached all-purpose flour • 1 teaspoon baking soda • 2 teaspoons ground cinnamon • 1/2 teaspoon grated nutmeg • 1/2 teaspoon salt • 5 apples, peeled and diced into 1/2-inch pieces (Winesap or Granny Smith recommended) • 1 1/4 cups coarsely chopped pecans • 2 1/4 teaspoons vanilla For the glaze: • 4 tablespoons (1/2 stick) unsalted butter • 1/4 cup granulated sugar • 1/4 cup light brown sugar • Pinch salt • 1/2 cup heavy cream To make the cake: Heat oven to 325 degrees. Butter and flour an 9-by-13-inch baking pan.

In a mixing bowl, beat both sugars and oil until very wellblended. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to the sugar and eggs, mixing just until well-blended. Stir in the apples, pecans and vanilla, and pour into pan.

Bake for 1 to 1 1/4 hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.

To make the glaze: In a saucepan, melt the butter. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly. Remove from heat.

With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface. Serve immediately.

Courtesy of Chef Scott Peacock of Watershed on Peachtree, Atlanta

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Apple Clafoutis with Bourbon Caramel Sauce Serves: 12 For the clafoutis: • Butter, for greasing the skillet • 2 cups granulated sugar, plus more for dusting • 2 Granny Smith apples, peeled, cored and diced • 2 cups half and half • 4 ounces cream cheese, cubed • 6 large eggs • 1 cup plus 2 tablespoons all-purpose flour • 2 tablespoons brown sugar • 1 1/2 tablespoons bourbon or brandy • 1 tablespoon vanilla • 1 teaspoon kosher salt For the Bourbon Caramel Sauce: • 3 cups granulated sugar • 3/4 cup bourbon • 1 1/2 cups heavy cream • 2 tablespoons kosher salt • 11 tablespoons unsalted butter • Vanilla ice cream, for serving

RAMONA KING

to make the clafoutis: Heat the oven to 400 degrees. Butter the bottom and sides of a 10-inch cast iron

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skillet. dust the inside until completely coated with a light layer of sugar. Spread the apples in an even layer in the bottom of the skillet.

In a medium saucepan, combine the half and half and cream cheese.

Bring to a simmer over medium-high heat and cook, whisking, until the cheese is melted into the half and half. Remove from the heat.

In a large mixing bowl, beat the eggs until smooth. Add the granulated sugar, flour, brown sugar, bourbon, vanilla and salt and whisk until smooth. Add the warm half and half mixture and whisk until smooth.

Pour the batter on top of the apples and bake until the clafoutis is firm, the outer edges have browned, and a knife inserted into the center comes out clean, 45 minutes to 1 hour.

While the clafoutis bakes, make the caramel sauce: In a large saucepan,

melt the sugar over medium-high heat, stirring occasionally to incorporate any melted and browned sugar into the uncooked sugar. Continue to cook the sugar, stirring occasionally, until the sugar turns an amber color.

Remove the saucepan from the heat and whisk in the bourbon. The caramel will seize up; this is oK. Return the saucepan to medium heat continue to cook, stirring frequently, until the seized sugar melts back into the caramel and the mixture is smooth, about 5 minutes. Carefully whisk in the cream and the salt and return to a simmer. Continue to simmer until the caramel is thickened and smooth, about 5 minutes. Whisk in the cold butter, a few pieces at a time, until all of the butter is melted and incorporated.

Serve the caramel sauce drizzled generously over the hot clafoutis, with vanilla ice cream on the side.

RAmonA KInG

Cast Iron Skillet S’mores

Instead of making individual s’mores around the campfire, make one large skillet “dip” and have everyone scoop their graham crackers through the communal pan. The butter helps the chocolate remain smooth while warm and the heat from the fire softens the marshmallows. If you prefer your marshmallows more toasted, you can hold a piece of burning firewood a few inches from the marshmallows to help them turn brown (or even black).

For best results, set a wire rack over the campfire so the skillet can lay flat.

Serves: 4 to 6 • 2 (12-ounce) bag semisweet chocolate chips • 2 tablespoons unsalted butter • 2 cups miniature marshmallows • Graham crackers, for serving Build a campfire and place a wire rack over the top. In a large cast iron skillet, combine chocolate chips and butter and place in the center of the rack. Stir with a wooden spoon or rubber spatula until chocolate has melted and butter has incorporated, 5 minutes. Place marshmallows on top and cook until marshmallows are soft and gooey, 8 to 10 minutes. Remove from the heat and serve with graham crackers.

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Cast Iron Chocolate Chip Cookie Serves: 8 • 1/2 cup (1 stick) unsalted butter, softened • 2/3 cup brown sugar • 1/2 cup granulated sugar • 1 large egg • 1 teaspoon vanilla • 1 teaspoon coffee extract (optional) • 1/2 teaspoon salt • 1 2/3 cups all-purpose flour • 1/2 teaspoon baking soda • 2 cups semisweet chocolate chips • Vanilla ice cream, for serving Heat the oven to 350 degrees. using a mixer, cream the butter until light and fluffy. Gradually add the brown sugar and granulated sugar and continue creaming until once again light and fluffy. Add the egg and beat until combined. Add the vanilla and coffee extract, if using, followed by the salt. Beat until combined.

In a medium bowl, sift the baking soda into the flour, and then gently beat into into the dough mixture, taking care not to overwork. Add the chocolate chips and stir to combine.

Press the dough into a 10-inch cast iron skillet, flattening the top into an even layer. Bake until the center is just set, about 20 minutes.

RAmonA KInG

let the cookie cool for 10 minutes, then serve warm with vanilla ice cream.

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