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CIAPS ES, E R E E F ESTIVS, AND ID

TREATS

DEEN

cooking with

CHRISTMAS

®

SOUTHERN HOLIDAY

TI P

MERRY CAKES FOR EVERY TASTE

White Chocolate

DIVINITY CANDY STEP BY STEP

PEPPERMINT POKE CAKE, PAGE 44

CHRISTMAS DAY MEALS

December 2017

VOL. 13, ISSUE 7

$4.99US $6.99CAN

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DISPLAY UNTIL DECEMBER 26, 2017

WINTER GREENS

BEST SPOTS FOR

CLASSIC

HOT CHOCOLATE PATTY MELTS


““Christmas is my favorite time of year to hare pecial ecipes with loved ones.” —Paula


CONTENTS DECEMBER 2017

food

17 BAKING WITH GINNY Beef Tenderloin with Horseradish Sauce, page 30

Christmas cupcakes

18 SIMPLE SLOW COOKER Meatballs

19 PAULA’S WEEKLY FIVE Quick and easy weeknight meals

57 BOBBY LIGHTENS IT UP Holiday meal

61 JAMIE’S FAMILY TABLE Christmas breakfast

77 SOMETHIN' SWEET Hot chocolate desserts

81 CAST-IRON COMFORT Patty melts

living

15 COMMUNITY FARE Paula gives back

67 TEN TO TRY Hot chocolate

71 TRAVEL Memphis, Tennessee

in every issue 5 HEY Y'ALL

9 ON THE SIDE 11 PAULA'S PICKS 79 RECIPE INDEX

features 25

A MERRY CHRISTMAS DINNER Celebrate the reason for the season

33

HEARTY WINTER GREENS Delicious and nutritious

39

CREATIVE CHRISTMAS CAKES Merry creations for all tastes

47

WARMING WINTER MEAL Roasted chicken and vegetables for Sunday supper

53

HEAVENLY GOOD Homemade divinity candy

Chocolate Cherry Cake Pops, page 41


HEY Y’ALL

A Note from Paula b

Photo by Matt Armendariz

Happy Holidays

Christmas with Paula Deen

Coconut Cake with Ch erry Al mon d Mousse, page 100

P.S. For even more holiday recipes and décor ideas, check out my latest special issue, Christmas with Paula Deen. It’s on sale now at newsstands, through hoffmanmediastore.com, and by calling (800) 361-8059.

141 Southern Holiday Recipes and Ideas

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DECEMBER 2017

CHRISTMASTIME IS NEAR, Y’ALL! From the twinkling lights to the sweet sounds of jingle bells, it seems that everywhere you go is filled to the brim with Christmas spirit. This year, I’m so excited to show y’all some new holiday dishes that I know will just knock your socks off. Each recipe is full of familiar flavors that will take you back home but with a fresh twist. From delectable Beef Tenderloin with Horseradish Sauce to Creamy Ambrosia Pie, I’m serving up a Christmas dinner to remember on page 25. And you can’t possibly go wrong with a heapin’ helping of winter greens that’ll make everyone’s mouth water, so be sure to check out page 33 for some great ways to use the season’s fresh produce. I have such nostalgia for divinity candy! My Mama would make it every holiday, and it took me a long time to master it myself. On page 53, I’m walking you through the recipe step by step so you can re-create this age-old favorite for yourself. And no holiday gathering is complete without an array of decadent desserts. I’ve got a big ol’ batch of cakes starting on page 39, and I know you’ll find one or two, or even three or four, to make for your own family. Jamie and Bobby show us how they celebrate with family meals this time of year, too. On page 57, Bobby is sharing a lighter holiday dinner while still giving you wow-factor flavors. And Jamie offers a delicious Christmas breakfast on page 61 that I know your family will love as much as his does. Whether you’ll be traveling to visit family or hosting folks in your own home, we all know that the true spirit of the season comes from the time spent with each other. Here’s to another year of making memories and cherishing traditions. Merry Christmas, y’all!


NEW BOOK!

TRADITIONAL RECIPES INSPIRED TWISTS

c

In Southern Classics you’ll find traditional versions of your very favorite Southern recipes—but turn the page, and you’ll find some delicious surprises! Yes, there’s Classic Banana Pudding—but there’s also Banana Pudding Bars, Banana Pudding Cake, and so much more. If you love Southern flavors and enjoy a good twist, this is the book for you. Packed with recipes for your favorite desserts, suppers, sides, and snacks, this collection of recipes is one you’ll cherish— not only for the memories it conjures up, but for the new ones it will encourage you to make in the kitchen.

ORDER YOUR COPY TODAY!

EASY WAYS TO ORDER Enter or mention discount code PDCSCB7 Hoffman Media Store P.O. Box 6302 • Harlan, IA 51593

800-361-8059

HOFFMANMEDIASTORE.COM/5WAYS


December 2017

Volume 13, Issue 7

EDITOR-IN-CHIEF

Paula Deen

EDITORIAL DIRECTOR OF EDITORIAL OPERATIONS MANAGING EDITOR Nancy Meeks ASSISTANT EDITOR Whitney Durrwachter RECIPE EDITOR Fran Jensen COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Sarah Howard CREATIVE DIRECTOR/PHOTOGRAPHY

Mac Jamieson SENIOR PHOTOGRAPHERS

John O’Hagan, Marcy Black Simpson PHOTOGRAPHERS

Jim Bathie, William Dickey, Stephanie Welbourne Steele ASSISTANT PHOTOGRAPHER Caroline Smith CONTRIBUTING PHOTOGRAPHER

Matt Armendariz SENIOR DIGITAL IMAGING SPECIALIST DIGITAL IMAGING SPECIALIST

Delisa McDaniel Clark Densmore

Brooke Michael Bell

GROUP CREATIVE DIRECTOR

Deanna Rippy Gardner ART DIRECTOR Stephanie Lambert ST YLISTS Lucy Finney, Beth K. Seeley MAKEUP ARTIST Emily Warren Peterson,

Dollface by Jules HAIR ST YLIST Mandy Russell, Dollface by Jules WARDROBE ST YLIST Dimpy Sethi EXECUTIVE ASSISTANT TO PAUL A DEEN

Eddie Zorawowicz FOOD ST YLISTS/RECIPE DEVELOPERS

Melissa Gray, Nancy Hughes, Kathleen Kanen, Janet Lambert, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER

Anita Simpson Spain CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS

Kellie Gerber Kelley, Rebecca Treadwell Spradling, Emily Turner D I G I TA L M E D I A MARKETING DIRECTOR Tricia Wagner Williams ONLINE EDITOR Janece Maze DIGITAL GRAPHIC DESIGNER Alana Hogg

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Eric W. Hoffman

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pauladeenmagazine.com Cooking with Paula Deen ISSN 1558-1853 is published bimonthly (except November and December) by Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of Cooking with Paula Deen plus any special issues are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. Subscription Rates: For the United States, $22.98 per year, 7 issues; add $10 for postage in Canada; add $20 elsewhere. Single issues $4.99 available at newsstand and bookstores. Periodicals postage paid at Birmingham, Alabama, and additional mailing offices. POSTMASTER: SEND ADDRESS CHANGES TO Cooking with Paula Deen, P.O. Box 6201, Harlan, IA 51593, (877) 933-5736. NOTE: Cooking with Paula Deen assumes no responsibility for unsolicited photographs and manuscripts; submissions cannot be returned without a self-addressed stamped envelope.

©2017 Hoffman Media, LLC. Printed in the USA.


a ON THE SIDE b

Simply Divine Spread a little joy this Christmas with one of the South’s sweetest treats. Recipes for divinity candy date back to the early 1900s and combine two of the South’s most beloved ingredients—pecans and corn syrup. The candy’s name comes from the folklore that upon the first creation of this white, nougat-like confection, it was deemed to be a truly divine delicacy. Whip up a batch yourself this holiday with the recipe on page 55.

winter celebrations Victorian Christmas Thomasville, Georgia

Enjoy a bit of Christmas history during Thomasville’s 31st Annual Victorian Christmas on December 14–15. This two-day festival is full of charming holiday wonders—from carriage rides to a live Nativity and even a magic lantern show. Sip hot chocolate while you nibble on traditional foods of Christmases past as this South Georgia town transforms itself back in time to celebrate the season. To learn more, visit thomasvillega.com.

Christmas Capital of Texas Grapevine, Texas

Take in the splendor of the season in the Christmas Capital of Texas. Each year, the city of Grapevine wears this title with pride and gives visitors from near and far a spectacle worth seeing. This year, the city has more than 1,400 Christmas events going on from midNovember to early January 2018. You won’t want to miss sights like the “Merry Christmas Charlie Brown” exhibit, a lighted float parade, the North Pole Express, and tons of live entertainment all season long. Visit grapevinetexasusa.com for details.

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∙ M A DE IN T HE S O UT H ∙

BACKHOUSE FOODS When Loren Powell began gifting her greatgrandmother’s homemade fudge sauce as Christmas treats 25 years ago, little did she know how deeply people would fall in love with her Nana’s dessert toppers. These days, Loren creates these delicious sauces for everyone to enjoy year-round at her Memphis, Tennessee-based company, Backhouse Foods. Loren makes each jar of

Nana’s Famous Hot Fudge Sauce, Praline Sauce, and Walnuts topping to pay tribute to the sweet memories she shared with Nana in the kitchen and to spread the love to those around her. Top cakes, pies, ice cream, and more with one of her creations and share some sweetness with your loved ones this holiday season. For more information or to order products, visit backhousefoods.com.


a PAULA'S PICKS b 1

Spruced Up for the Season BRING OUT YOUR CHRISTMAS BEST WITH THESE NEW TAKES ON CLASSIC HOLIDAY PRODUCTS Produced by SARAH HOWARD

1. Serve up some sweetness with this Peppermint Twist Glass Candy Wrapper Dish. $9.99–$19.99 each, mikasa.com 2. Hang this classic patterned Red and Green Felt Holly Stocking by your chimney with care. $24.99, worldmarket.com 3. Dress up your pound cakes for the season by baking them in this Anniversary Bundt Pan. $50, nordicware.com 4. Deck your halls with seasonal cheer with this Rustic Cotton and Berry Pine Wreath. $54.99, kirklands.com

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5. Create festive table settings around this Tartan Christmas Runner. $34, mud-pie.com 6. Baking perfect Christmas cookies is easy with this nonstick Silpat Holiday Baking Mat. $24.99, silpat.com 7. Leaving a Christmas Eve treat for Santa Claus is easy with this ceramic and gold Milk and Cookies Tray. $59, grandinroad.com

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8. You’ll think of being home for the holidays all year long with this Top Shelf Living State Slate Cheese Board. $19.99, bedbathandbeyond.com 9. Celebrate your four-legged friends this holiday with this Park Avenue Puppies Christmas Trees Tray. $39.95, pier1.com 10. Let your guests help themselves to cups of cheer with this Irena 18 Piece Punch Bowl Set. $44.99, wayfair.com

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a COMMUNITY FARE I Paula Gives Back b

HURRICANE HARVEY FUND-RAISER

Top: Paula with Chef Jenna Kinard (seated on left) and some devoted fans. Standing from left to right are Tom, Shane, Suzanne, Ben, Diane, Dianne, and Eddie; seated on the right is Leland.

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During the aftermath of Hurricane Harvey’s demolition of Texas, Paula Deen hosted an event to raise money to benefit the victims of the natural disaster. “As soon as I heard about the magnitude of damage caused by Hurricane Harvey, I had to find a way to help my friends in Texas,” Paula said. “My heart goes out to all the victims from this devastating storm, and I will do all I can to be there for them.” Paula immediately changed an event that was originally scheduled to celebrate the second season premiere of her television show, Positively Paula, to a fund-raiser. Paula and her friend, Fort Worth-based chef Jenna Kinard, hosted the benefit in Arlington, Texas, on September 13. One hundred percent of the proceeds will be donated to the Hurricane Harvey Relief Fund. Tickets to the event included a meet-and-greet with Paula, appetizers, cocktails, and live entertainment by country musician and Texan Steve Helms. Comedian Chad Prather acted as emcee and auctioneer during bidding on items that were donated for auction. In addition to the money raised by the auction, Paula’s pet food partner, Sunshine Mills, gifted more than 40,000 pounds of Paula Deen Pets Healthy Adult Dog Food to help animals affected by Hurricane Harvey, and The Bag Lady Foundation contributed $25,000 to the relief fund. DECEMBER 2017

The Bag Lady Foundation, named after Paula’s first business, provides hope, inspiration, and support to women and families during their time of need. The organization focuses on providing food to families in need and helping women get on their feet. For more information, visit pauladeen.com/bag -lady-foundation.


Pa la

DEEN

ISSUE FROM

! W NE

Special

cooking with

®

Paula shares her favorite menus for family holiday gatherings, gifts from the kitchen, festive appetizers, and beautiful home décor ideas. It’s the ultimate Christmas guide for every Paula fan.

Order Today! hoffmanmediastore com/pdchristmas hoffmanmediastore.com/pdchristmas

800-361-8059


a BAKING WITH GINNY b

Let It Snow

HAVE SOME SNOWY FUN WITH THESE KID-APPROVED FROSTY TREATS

THERE’S AN EXTRA DOSE of excitement in the air for children at Christmastime. My grandbabies already know good and well that my kitchen will be full of treats just for them, and even some they can help me make. These fun little snowman creations are just the right mix of craft and recipe to entertain them and satisfy their sweet tooths this holiday season. SNOWMAN CUPCAKES Makes 12

1 (9-ounce) box yellow cake mix* 1 large egg

1⁄2 1⁄8 1⁄4 2 31⁄2

cup cold water teaspoon almond extract cup butter, softened ounces cream cheese, softened cups confectioners’ sugar, sifted

2 teaspoons heavy whipping cream 1 teaspoon vanilla extract 12 marshmallows Colored piping gel* Fruit-flavored rolled candy sheets* 1. Preheat oven to 350°. Line 12 muffin

cups with foil liners. 2. In a large bowl, beat cake mix, egg,

½ cup cold water, and almond extract with a mixer at medium speed until thick and smooth, 3 to 4 minutes, stopping to scrape sides of bowl. Spoon batter into prepared muffin cups, filling halfway. 3. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool completely. 4. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in cream and vanilla until smooth. 5. Spread or pipe frosting onto cupcakes. Top each cupcake with a marshmallow. Use decorating gel to add eyes, a nose, and a mouth to marshmallow. 6. Cut fruit candy sheets into 12 (7x½inch) strips. Wrap strips around base of marshmallows to form scarves. Let stand until frosting is set, about 15 minutes. Store in an airtight container for up to 2 days. *We used Jiffy Golden Yellow Cake Mix, Wilton Decorating Gel Tubes, and Betty Crocker Fruit by the Foot.

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a SIMPLE SLOW COOKER b

Easy Party Starter

SIMPLE INGREDIENTS AND YOUR TRUSTY SLOW COOKER ARE ALL YOU NEED FOR A FLAVORFUL HOLIDAY APPETIZER

SWEET AND TANGY PARTY MEATBALLS Makes 24

1 1⁄2 1 1⁄2 1⁄3 1 1 11⁄4 2 1 2 1

pound lean ground beef pound ground pork large egg, lightly beaten cup grated yellow onion cup panko (Japanese bread crumbs) tablespoon Worcestershire sauce tablespoon yellow mustard teaspoons Creole seasoning cups barbecue sauce cup apricot preserves cloves garlic, minced tablespoon grated fresh ginger

1. Spray a 4- to 6-quart slow cooker with

cooking spray. 2. In a large bowl, stir together beef,

pork, egg, onion, bread crumbs, Worcestershire, mustard, and Creole seasoning. Shape mixture into 1½-inch balls. 3. In a medium bowl, stir together barbecue sauce, preserves, garlic, and ginger. Spread ½ cup mixture in bottom of prepared slow cooker. Add meatballs to slow cooker; pour remaining sauce all over meatballs. 4. Cover and cook on high until a meat thermometer inserted in center of meatballs registers 160°, about 4 hours.

· kitchen tip · Lean ground beef works best in this recipe; ground beef with a higher fat content can cause the finished sauce to be a bit greasy.

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a PAULA'S WEEKLY 5 b

, Paula Deen s

W EEK LY

FIVE

easy weeknight

meal planner

THESE QUICK-PREP AND FAST-COOK RECIPES OFFER YOU DELICIOUS, EASY SOLUTIONS FOR WEEKNIGHT FAMILY DINNERS. A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 79.

- MONDAY -

Cheesy Chicken Sloppy Joes

19 9

- TUESDAY -

Sausage and Sweet Potato Skillet Hash

CO O K I N G W I T H PAU L A D E E N

DECEMBER 2017

- WEDNESDAY Bacon Meat Loaf Patties and Gravy

- THURSDAY -

Cajun Shrimp and Corn Chowder

- FRIDAY -

Chicken Taco Pasta Bake


MONDAY

CHEESY CHICKEN SLOPPY JOES Makes 8 servings

1 1 2 11⁄2 1 2 2 1 11⁄2 1 1⁄2 8

2

tablespoon unsalted butter small yellow onion, chopped cloves garlic, minced pounds ground chicken cup ketchup tablespoons Dijon mustard tablespoons firmly packed light brown sugar tablespoon Worcestershire sauce teaspoons kosher salt teaspoon chili powder teaspoon ground black pepper bakery hamburger buns, hollowed out and tops reserved cup shredded mozzarella cheese

1. Preheat oven to broil. Line a large

Sautéed Mushrooms and Peas

rimmed baking sheet with foil. 2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Add chicken; cook until browned and crumbly, about 5 minutes; drain. Stir in ketchup, mustard, brown sugar, Worcestershire, salt, chili powder, and pepper, and bring to a boil. Reduce heat, and simmer until thickened, about 5 minutes. 3. Spoon chicken mixture into hollowed buns, and place on prepared pan. Sprinkle with cheese. 4. Broil until buns are golden brown and cheese is melted, about 2 minutes. Serve immediately.

Makes 4 to 6 servings

3 1⁄2 2 1 1 1⁄2 1 1⁄2 1⁄4

tablespoons unsalted butter small yellow onion, chopped cloves garlic, minced cup mushrooms, quartered (15-ounce) bag frozen peas, thawed cup low-sodium chicken broth teaspoon lemon zest teaspoon kosher salt teaspoon ground black pepper

1. In a large skillet, melt butter over

medium heat. Add onion and garlic; cook until tender, about 5 minutes. Stir in mushrooms; cook, stirring occasionally, until golden brown, about 5 minutes. Stir in peas, broth, zest, salt, and pepper; cover and cook until peas are tender, about 5 minutes.

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a PAULA'S WEEKLY 5 b

TUESDAY

SAUSAGE AND SWEET POTATO SKILLET HASH Makes 4 to 6 servings

3 large sweet potatoes, peeled and cubed 23⁄4 teaspoons kosher salt, divided 4 tablespoons unsalted butter, divided 1 (14-ounce) package smoked kielbasa sausage, halved lengthwise and cut into 3-inch pieces 1 small red onion, cut into 1⁄2-inch pieces

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1 large yellow bell pepper, seeded and cut into ½-inch pieces 1 cup mushrooms, quartered 3 cloves garlic, minced 1⁄2 teaspoon ground black pepper Garnish: chopped green onion 1. In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain and rinse with cold water; let dry on paper towels. 2. In a large cast-iron skillet, melt 1 tablespoon butter over medium-high

DECEMBER 2017

heat. Add sausage; cook until golden brown, about 3 minutes per side. Remove from skillet. 3. Add onion, bell pepper, mushrooms, and garlic to skillet; cook, stirring occasionally, until tender, 3 to 4 minutes. Remove from skillet. 4. Melt remaining 3 tablespoons butter in skillet. Add potatoes; cook, stirring occasionally, until crisp and browned, about 10 minutes. Stir onion mixture, pepper, and remaining ¾ teaspoon salt into potatoes, and return sausage to skillet; cook until heated through. Garnish with green onion, if desired.


WEDNESDAY

BACON MEAT LOAF PATTIES AND GRAVY Makes 6 servings

1⁄4 cup panko (Japanese bread crumbs) 3⁄4 cup plus 3 tablespoons whole milk, divided 1 pound ground chuck 1⁄2 pound thick-cut bacon, finely chopped 1⁄4 cup chopped green onion, plus more for garnish 4 tablespoons finely chopped yellow onion, divided 1 tablespoon Montreal steak seasoning 1 large egg, lightly beaten 1 teaspoon vegetable oil 2 tablespoons all-purpose flour 1⁄2 cup low-sodium chicken broth 1⁄4 teaspoon kosher salt Garnish: chopped green onion 1. In a large bowl, stir together bread crumbs and 3 tablespoons milk; let

stand for 5 minutes. Stir in beef, bacon, green onion, 2 tablespoons yellow onion, steak seasoning, and egg until combined. Divide mixture into 6 portions, and shape each portion into a patty. 2. In a large skillet, heat oil over medium-low heat. Add patties; cook until browned on both sides and a meat thermometer inserted in center registers 150°, about 8 minutes per side. Remove patties, and let drain on paper towels, reserving drippings in skillet; keep patties warm. 3. Whisk flour and remaining 2 tablespoons onion into skillet; cook for 1 minute. Whisk in broth, salt, and remaining ¾ cup milk until smooth; cook until slightly thickened, about 3 minutes. Serve with patties. Garnish with green onion, if desired.

Mashed Potatoes and Parsnips Makes about 4 servings

1 pound parsnips, peeled and cubed 1 large russet potato, peeled and cubed 21⁄2 teaspoons kosher salt, divided 1⁄2 cup whole milk, room temperature 6 tablespoons unsalted butter, softened, plus more for serving 1⁄2 teaspoon ground black pepper 1. In a large Dutch oven, bring parsnips, potato, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain well. 2. Return vegetables to pot over low heat. Cook, stirring occasionally, for 2 minutes. Add milk, butter, pepper, and remaining ½ teaspoon salt, and mash with a potato masher until smooth and well combined. Serve with additional butter and pepper.

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a PAULA'S WEEKLY 5 b

THURSDAY

CAJUN SHRIMP AND CORN CHOWDER Makes about 3 quarts

1⁄2 pound thick-cut bacon, chopped 1 pound medium fresh shrimp, peeled and deveined 3 teaspoons Cajun seasoning, divided 1 small yellow onion, chopped 1 clove garlic, minced 3 cups low-sodium chicken broth 1 (15-ounce) bag frozen yellow corn kernels, thawed 1 small russet potato, peeled and cubed (about 1 cup)

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1 large red bell pepper, seeded and chopped 1⁄2 teaspoon ground black pepper 1⁄2 teaspoon dried thyme 1 cup half-and-half 1⁄4 cup chopped green onion, plus more for garnish 1. In a large Dutch oven, cook bacon

over medium heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot. 2. Add shrimp and 1½ teaspoons Cajun seasoning to pot; cook for 3 minutes. Remove shrimp using a slotted spoon,

DECEMBER 2017

reserving drippings in pot. Stir in onion and garlic; cook until tender, about 5 minutes. Stir in broth, corn, potato, bell pepper, pepper, thyme, and remaining 1½ teaspoons Cajun seasoning, and bring to a boil. Reduce heat to medium-low, and cook until potatoes are tender, about 15 minutes. 3. Lightly mash potatoes with the back of a spoon. Stir in half-and-half, green onion, bacon, and shrimp, and cook until heated through, about 5 minutes. Garnish with green onion, if desired.


FRIDAY

CHICKEN TACO PASTA BAKE Makes 4 to 6 servings

3 tablespoons unsalted butter 2 boneless skinless chicken breasts, cubed 1 small yellow onion, chopped 2 cloves garlic, minced 1 (1-ounce) package taco seasoning 21⁄2 cups whole milk 1 (10-ounce) can diced tomatoes with green chiles, drained 1 (16-ounce) box rotini pasta, cooked according to package directions

2 cups shredded Mexican cheese blend, divided 1⁄4 cup chopped green onion, plus more for serving 1⁄4 teaspoon kosher salt Chopped avocado Sour cream Lime wedges 1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray. 2. In a large Dutch oven, melt butter

over medium-high heat. Add chicken, onion, garlic, and taco seasoning; cook, stirring occasionally, until chicken is browned on all sides and onion is

tender, about 5 minutes. Stir in milk, and bring to a boil. Remove from heat. 3. Reserve 2 tablespoons tomatoes with chiles in a small bowl; stir remaining tomatoes into chicken mixture. Stir in cooked pasta, 1½ cups cheese, green onion, and salt until cheese is melted. Spoon mixture into prepared pan. Sprinkle with remaining ½ cup cheese. 4. Bake until hot and bubbly, about 30 minutes. Top with reserved tomatoes with chiles, avocado, sour cream, lime wedges, and green onion for serving.

2017 DECEMBER

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A Merry

Christmas Dinner

Christmas Day wouldn’t be complete without a decadent meal. After all the presents are opened and excitement is shared, gather your loved ones for a celebratory dinner and the gift of togetherness.

Photography by WILLIAM DICKEY AND MATT ARMENDA R I Z

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DECEMBER 2017

Recipe Development and Food Styling by VANESSA ROCCHIO Styling by LUCY FINNEY Written by WHITNEY DURRWACHTE T R


menu Beef Tenderloin with Horseradish Sauce Potatoes Anna Asparagus with White Cheddar Sauce Ginger Carrot SouÊ Pear and Pomegranate Salad with Citrus Vinaigrette Creamy Ambrosia Pie




GINGER CARROT SOUFFLÉ

pulse together carrots, preserves, butter, and remaining ½ teaspoon salt until smooth. Add eggs, flour, and baking powder; pulse until combined. Immediately pour into prepared pan. 4. Bake until center is set, about 45 minutes. Let stand for 5 minutes before serving.

Makes 6 to 8 servings

1 pound carrots, peeled and chopped 1 teaspoon kosher salt, divided 1⁄2 cup ginger preserves 1⁄2 cup unsalted butter, softened 3 large eggs 3 tablespoons all-purpose flour 1 teaspoon baking powder Garnish: fresh thyme

PEAR AND POMEGRANATE SALAD WITH CITRUS VINAIGRETTE Makes 6 servings

1. In a medium saucepan, bring carrots,

½ teaspoon salt, and water to cover to a boil over medium-high heat. Cook until very tender, about 45 minutes; drain well. 2. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray. 3. In the work bowl of a food processor,

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1 1⁄3 2 1 1 1⁄2

tablespoon orange zest cup fresh orange juice tablespoons white wine vinegar tablespoon fresh lemon juice tablespoon whole-grain mustard teaspoon salt

DECEMBER 2017

1⁄3 1 3 3 2

cup olive oil tablespoon poppy seeds cups fresh baby spinach cups fresh arugula ripe green pears, cored and thinly sliced 1⁄3 cup toasted pecan halves 1⁄3 cup crumbled feta cheese 1⁄4 cup pomegranate seeds 1. In a small bowl, whisk together orange

zest and juice, vinegar, lemon juice, mustard, and salt until smooth. Slowly whisk in oil until smooth; whisk in poppy seeds. 2. On a large platter, toss together spinach and arugula; top with pears, pecans, cheese, and pomegranate seeds. Drizzle with dressing just before serving.


BEEF TENDERLOIN WITH HORSERADISH SAUCE

1. Preheat oven to 400°. 2. In a medium bowl, stir together bread

Makes 6 to 8 servings

crumbs, melted butter, and thyme. Spread onto a rimmed baking sheet. 3. Bake until golden brown, 5 to 7 minutes. Transfer to a small bowl. 4. Place asparagus on baking sheet; drizzle with oil, and sprinkle with salt. Bake until tender, 10 to 12 minutes. 5. Meanwhile, in a medium saucepan, melt 1 tablespoon butter over medium heat. Add onion and garlic; cook until tender, 3 to 4 minutes. Stir in wine, and

1 (5- to 7-pound) beef tenderloin, trimmed 1⁄2 cup unsalted butter, softened 2 cloves garlic, minced 5 teaspoons kosher salt 2 teaspoons cracked black peppercorns 1 (8-ounce) container sour cream 1 tablespoon prepared horseradish Chopped fresh chives Garnish: roasted garlic, fresh rosemary

cook over medium-high heat until wine is reduced by half. 6. In a small bowl, mash together flour and remaining 2 tablespoons butter with a fork until a smooth paste forms. Whisk flour mixture and half-and-half into wine mixture; cook, whisking frequently, until mixture is thickened. Whisk in mustard and red pepper. Remove from heat, and whisk in cheese until melted. Top asparagus with sauce, and sprinkle with toasted bread crumbs. Serve immediately.

1. Preheat oven to 425°. Line a rimmed

baking sheet with foil; place a wire rack on top. 2. Place beef on rack. In a small bowl, stir together butter and garlic. Rub mixture all over beef, and sprinkle with salt and peppercorns. 3. Bake until a meat thermometer inserted in thickest portion registers 135° for medium-rare, 25 to 35 minutes, or desired doneness. Cover loosely with foil, and let stand for 15 minutes before slicing. 4. In a small bowl, stir together sour cream and horseradish; top with chives. Serve sauce with beef. Garnish with garlic and rosemary, if desired.

ASPARAGUS WITH WHITE CHEDDAR SAUCE Makes 6 to 8 servings

1 cup panko (Japanese bread crumbs) 1⁄4 cup unsalted butter, melted 2 teaspoons chopped fresh thyme 2 pounds fresh asparagus, trimmed 1 tablespoon olive oil 1 teaspoon kosher salt 3 tablespoons unsalted butter, softened and divided 1⁄4 cup minced sweet onion 1 clove garlic, minced 3⁄4 cup dry white wine 1 tablespoon all-purpose flour 1⁄2 cup half-and-half 1 teaspoon Dijon mustard 1⁄4 teaspoon ground red pepper 1 (8-ounce) package shredded white Cheddar cheese 2017 DECEMBER

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minutes. Let cool in pan for 10 minutes before serving.

CREAMY AMBROSIA PIE Makes 1 (9-inch) deep-dish pie

1 (14.1-ounce) package refrigerated piecrusts 1⁄3 cup finely chopped pecans 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 2 tablespoons fresh lemon juice 1 (8-ounce) container sour cream 1 (3.4-ounce) box cheesecake instant pudding mix 2 (8-ounce) cans crushed pineapple, drained well 1 (11-ounce) can mandarin oranges, drained well 1 cup sweetened flaked coconut 1⁄2 cup halved maraschino cherries, patted dry Garnish: sweetened flaked coconut, maraschino cherries, pecan halves 1. Preheat oven to 400°. Spray a 9-inch

deep-dish pie plate with cooking spray. 2. On a lightly floured surface, unroll

POTATOES ANNA Makes 6 to 8 servings

3 tablespoons unsalted butter 4 pounds Yukon potatoes, peeled and very thinly sliced 2 tablespoons chopped fresh rosemary 2 teaspoons kosher salt 1 teaspoon ground black pepper 5 tablespoons unsalted butter, melted 1. Preheat oven to 425°. 2. In a 10-inch cast-iron skillet, melt

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3 tablespoons butter over mediumhigh heat until hot. Remove from heat. Arrange potato slices in an overlapping pattern in concentric circles in a single layer in bottom of skillet. Season with rosemary, salt, and pepper; drizzle with melted butter. Repeat with remaining potatoes, rosemary, salt, and pepper, seasoning every layer and drizzling with melted butter as you go. Pour any remaining melted butter on top of potatoes. 3. Bake until potatoes are very tender in the middle and browned and crisp on top and around the edges, 30 to 35

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1 piecrust, and sprinkle with chopped pecans. Place remaining piecrust on pecans, and roll crusts to an 11-inch circle. Press crusts into bottom and up sides of prepared pan. Fold edges under, and crimp as desired. Freeze for 10 minutes. 3. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 4. Bake until crust is set, about 10 minutes. Carefully remove paper and weights. Bake until golden brown, 5 to 6 minutes more. Let cool completely. 5. In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Add condensed milk and lemon juice, beating until smooth. Beat in sour cream and pudding until smooth. Gently fold in pineapple, oranges, coconut, and halved cherries. Spread into prepared crust. Cover and refrigerate for at least 2 hours before serving or for up to 2 days. Garnish with coconut, cherries, and pecans, if desired.


as Black-Eyed Pe ens re G rd la ol and C Soup, page 35

hearty

WINTER GREENS FROM A CHEESY BAKED PASTA TO A WARMING SOUP

AND A CRUNCHY SALAD, THESE COOL-WEATHER CROPS BRING A NUTRITION BOOST AND DISTINCT FLAVOR TO WHATEVER YOU PAIR THEM WITH

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Photography by JIM BATHIE Recipe Development and Food Styling by MELISSA GRAY


TURNIP GREENS AND ARTICHOKE DIP

1⁄4 teaspoon crushed red pepper 2 cups shredded fontina cheese, divided Garnish: crushed red pepper

Makes about 6 cups

1 1 3 1 2 2 1 1 11⁄2 1 1⁄2 1⁄2

tablespoon vegetable oil cup chopped yellow onion cloves garlic, minced pound turnip greens, stemmed and roughly chopped cups low-sodium chicken broth cups water tablespoon kosher salt tablespoon sugar (8-ounce) packages cream cheese, softened (14-ounce) can quartered artichoke hearts, drained cup sour cream cup mayonnaise

1. In a large Dutch oven, heat oil over

medium-high heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Stir in greens in batches until wilted after each addition. Stir in broth, 2 cups water, salt, and sugar, and bring to a boil. Reduce heat, and simmer until greens are tender, about 20 minutes. Drain well, and let cool. Squeeze greens dry. 2. Preheat oven to 350°. Spray a 1½-quart baking dish with cooking spray. 3. In the work bowl of a food processor, pulse together greens

mixture and cream cheese until combined. Add half of artichokes, sour cream, mayonnaise, and red pepper, pulsing to combine. 4. In a medium bowl, stir together greens mixture, 1¾ cups fontina, and remaining artichoke hearts. Spread into prepared pan. 5. Bake until bubbly, about 20 minutes. Sprinkle with remaining ¼ cup fontina, and garnish with red pepper, if desired.

BLACK-EYED PEAS AND COLLARD GREENS SOUP Makes about 3 quarts (photo on page 33)

2 tablespoons vegetable oil, divided 1 pound smoked sausage, sliced 1 small yellow onion, chopped 1 cup chopped peeled carrots 3 cloves garlic, minced 1 (32-ounce) carton low-sodium beef broth 1 (28-ounce) can diced tomatoes, undrained 1 pound collard greens, stemmed and roughly chopped 11⁄2 cups frozen black-eyed peas 1 tablespoon fresh thyme leaves 1⁄2 teaspoon kosher salt 1⁄4 teaspoon ground black pepper Garnish: fresh thyme 1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, 5 to 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Wipe pot clean with a paper towel. 2. Heat remaining 1 tablespoon oil in pot over medium-high heat. Add onion and carrot; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in sausage, broth, tomatoes, greens, peas, thyme, salt, and pepper until greens are wilted, and bring to a boil. Reduce heat to medium, cover, and cook until greens and peas are tender, 30 to 40 minutes. Garnish with thyme, if desired.

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CREAMED GREENS AND BACON PASTA BAKE Makes 8 to 10 servings

8 1 3 1⁄2 1⁄2 1⁄4 2 1

slices thick-cut bacon, chopped cup yellow onion, chopped cloves garlic, minced pound Swiss chard, stemmed and roughly chopped pound kale, stemmed and roughly chopped cup all-purpose flour cups whole milk (16-ounce) package wholewheat penne pasta, cooked according to package directions

11⁄4 cups shredded mozzarella cheese, divided 1 cup whole-milk ricotta cheese 11⁄2 teaspoons kosher salt 3⁄4 teaspoon ground black pepper 1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray. 2. In a large Dutch oven, cook bacon

over medium-high heat until crisp, about 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot. 3. Add onion and garlic to drippings; cook until tender, about 5 minutes. Reduce heat to medium-low, and

add greens. Cover and cook, stirring occasionally, until wilted, about 5 minutes. Stir in flour, and cook for 1 minute. Gradually stir in milk; cook, stirring frequently, until smooth and slightly thickened, about 5 minutes. Remove from heat, and stir in cooked pasta, 1 cup mozzarella, ricotta, salt, pepper, and two-thirds of cooked bacon. Spoon into prepared pan. Sprinkle with remaining ¼ cup mozzarella. 4. Bake until hot and bubbly, about 20 minutes. Top with remaining bacon, and let stand for 10 minutes before serving.

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SIMMERED PORK AND GREENS WITH CORNMEAL DUMPLINGS Makes 6 to 8 servings

2 2 11⁄2 3 3 11⁄4 1⁄2 2

cups low-sodium chicken broth cups water cups pulled pork cloves garlic, smashed tablespoons apple cider vinegar teaspoons kosher salt, divided teaspoon ground black pepper pounds mustard greens, stemmed and roughly chopped 1 pound turnip greens, stemmed and roughly chopped 1 cup heavy whipping cream 2⁄3 cup all-purpose flour 1⁄3 cup plain yellow cornmeal 2 teaspoons firmly packed light brown sugar 1 teaspoon baking powder 1⁄2 teaspoon paprika 1 tablespoon cold unsalted butter, cubed 1⁄2 cup whole milk Garnish: ground black pepper 1. In a large Dutch oven, bring broth,

2 cups water, pork, garlic, vinegar, 1 teaspoon salt, and pepper to a boil over medium heat. Stir in greens in batches until wilted after each addition. Cook, uncovered, stirring occasionally, for 20 minutes. Stir in cream. 2. In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, paprika, and remaining ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Stir in milk until combined; let stand for 5 minutes. 3. Reduce heat to medium-low, and drop dough by tablespoonfuls onto greens. Cover and cook until a wooden pick inserted in center of dumplings comes out clean, 20 to 25 minutes. Garnish with pepper, if desired.

WINTER GREENS AND CORNBREAD SALAD WITH WARM SHERRY VINAIGRETTE Makes 4 to 6 servings

1 (8.5-ounce) package corn muffin mix* 1 large egg, lightly beaten 1⁄3 cup whole milk 2 tablespoons unsalted butter, melted 2 tablespoons extra-virgin olive oil 5 tablespoons sherry vinegar 2 tablespoons whole-grain mustard 1⁄2 teaspoon kosher salt 1⁄4 teaspoon ground black pepper 1 cup red onion, thinly sliced 1 small bunch kale, stemmed and roughly chopped 1⁄2 pound collard greens, stemmed and roughly chopped 1⁄2 pound Swiss chard, roughly chopped 1 Fuji apple, cored and thinly sliced 1⁄2 cup chopped walnuts

1. Preheat oven to 350°. Spray a 9-inch

square baking pan with baking spray with flour. Line a large rimmed baking sheet with parchment paper. 2. In a small bowl, stir together muffin mix, egg, and milk until smooth. Spread into prepared 9-inch pan. Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool for 5 minutes. Leave oven on. 3. Cut cornbread into 1-inch cubes. Place on parchment-lined pan, and drizzle with melted butter. Bake until toasted, about 10 minutes. Let cool. 4. In a small skillet, heat oil over medium-high heat. Whisk in vinegar, mustard, salt, and pepper until combined. Remove from heat, and stir in onion. 5. In a large bowl, toss together kale, collards, chard, apple, and walnuts; drizzle with warm vinaigrette, and toss until combined. Top with cornbread croutons, and serve immediately. *We used Jiff y Corn Muffin Mix.

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Creative

CHRISTMAS

CAKES

CAKE POPS, CUPCAKES, CHEESECAKE, AND MORE— CELEBRATE THE SEASON WITH FESTIVE CAKES OF ALL KINDS

Photography by STEPHANIE STEELE AND MATT ARMENDARIZ Recipe Development and Food Styling by REBECCA TREADWELL SPRADLING AND EMILY TURNER Styling by LUCY FINNEY


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into Styrofoam block to stand upright. Repeat procedure with remaining lollipop sticks and candy coatings. Let stand until candy coating is fully set, about 1 hour. Refrigerate in an airtight container for up to 5 days. *We used Wilton Candy Melts and Holiday Sprinkles.

RED VELVET CUPCAKES Makes 28

1 2 4 1 1 21⁄2 1⁄3 1 1⁄2 1⁄2 1 1

cup butter, softened cups sugar large eggs tablespoon vanilla extract teaspoon apple cider vinegar cups all-purpose flour cup unsweetened cocoa powder teaspoon baking soda teaspoon salt cup whole milk cup sour cream (1-ounce) bottle liquid red food coloring Cream Cheese Frosting (recipe on opposite page) Garnish: chopped pecans

CHOCOLATE CHERRY CAKE POPS Makes 36

1 (15.25-ounce) box dark chocolate fudge cake mix 1⁄2 (8-ounce) package cream cheese, softened 1 cup confectioners’ sugar 1 (16-ounce) jar maraschino cherries, drained, finely chopped, and patted dry 1 (12-ounce) package red candy coating wafers* 1 (12-ounce) package green candy coating wafers* 36 (6-inch) lollipop sticks Assorted holiday sprinkles and nonpareils* Large Styrofoam craft block 1. Prepare and bake cake mix according

to package directions for a 13x9-inch cake. Let cool completely. 2. Crumble cake into a large bowl; add cream cheese and confectioners’ sugar.

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Beat with a mixer at medium speed until smooth and combined. Beat in cherries. Cover and refrigerate for at least 2 hours. 3. Line a large baking sheet with wax paper or parchment paper. Roll cake mixture into 1½-inch balls, and place on prepared pan. Refrigerate for 2 hours. 4. Reroll balls until smooth, and return to pans. (Rerolling cold cake balls ensures they are smooth before dipping.) Refrigerate while preparing candy coatings. 5. Melt candy coatings in separate bowls according to package directions. Working with one lollipop stick at a time, dip half of sticks in red candy coating to cover ¼ inch of top of stick. Immediately insert dipped end of stick into a cake ball (this ensures the cake ball will stay on the stick). 6. Using lollipop stick as handle, dip cake pop in red coating to fully cover, gently shaking to let excess drip off. Immediately add sprinkles and nonpareils. Insert stick of cake pop

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1. Preheat oven to 350°. Line 28 muffin cups with foil or paper liners. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla and vinegar. 3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream and food coloring. Divide batter among prepared muffin cups, filling each threefourths full. 4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. 5. Spread or pipe Cream Cheese Frosting onto cupcakes; garnish with pecans, if desired. Refrigerate in airtight containers for up to 3 days.


Cream Cheese Frosting Makes about 5 cups

1 cup butter, softened 1 (8-ounce) package cream cheese, softened 5 cups confectioners’ sugar 1 tablespoon vanilla extract 1. In a large bowl, beat butter and

cream cheese with a mixer at medium speed until creamy, stopping to scrape sides of bowl. Gradually add confectioners’ sugar, beating until smooth. Beat in vanilla.


CRANBERRY ORANGE BUTTERMILK LAYER CAKE Makes 1 (9-inch) cake

3⁄4 13⁄4 1 23⁄4 21⁄4 1⁄4 3⁄4 6 1

cup butter, softened cups sugar teaspoon orange extract cups cake flour teaspoons baking powder teaspoon salt cup whole buttermilk large egg whites (14-ounce) can whole berry cranberry sauce 1 tablespoon orange liqueur (optional) Orange Cream Filling (recipe follows) Orange Buttermilk Frosting (recipe on opposite page) Garnish: orange slices 1. Preheat oven to 350°. Spray 2 (9-inch)

round tall-sided cake pans with baking spray with flour. 2. In a large bowl, beat butter, sugar, and

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extract with a mixer at medium speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. 3. In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. 4. In another large bowl, using clean beaters, beat egg whites with a mixer at medium-high speed until stiff peaks form. Gently fold egg whites into batter. Divide batter between prepared pans. 5. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. 6. In a small saucepan, bring cranberry sauce and liqueur if using to a boil over medium-high heat. Reduce heat, and simmer, stirring constantly, until slightly thickened, 5 to 6 minutes. Spoon mixture into a small bowl; cover and

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refrigerate until cold, at least 4 hours. 7. Place 1 cake layer on a serving plate; spread cranberry mixture onto cake layer. Pipe Orange Cream Filling onto cranberry layer; top with remaining cake layer. Spread Orange Buttermilk Frosting on top and sides of cake. Garnish with oranges, if desired. Cover and refrigerate for up to 5 days.

Orange Cream Filling Makes about 2 cups

1 (0.25-ounce) envelope unflavored gelatin 2 tablespoons cold orange juice 3 tablespoons boiling orange juice 1 cup heavy whipping cream 3 tablespoons sugar 1 teaspoon orange zest 1. In a small bowl, stir together gelatin

and cold orange juice; let stand until softened, about 5 minutes. Stir in boiling orange juice until dissolved.


2. In a large bowl, beat cream with a

mixer at medium speed until slightly thickened. Gradually add sugar and zest, beating until stiff peaks form. With mixer running, gradually add gelatin mixture, beating until combined. Cover and refrigerate until thick and cold before using, at least 4 hours.

Buttermilk Orange Frosting Makes about 5 cups

1 1⁄3 1 61⁄2

cup butter, softened cup whole buttermilk teaspoon orange zest cups confectioners’ sugar

flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with 1½ cups milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate. Spoon batter into prepared pan. 4. Bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for

10 minutes. Using the handle of a wooden spoon, poke 1-inch-deep holes into warm cake at ½-inch intervals. 5. In a large bowl, whisk together pudding mixes, remaining 3½ cups milk, and remaining 1 teaspoon extract until thick and smooth. Slowly pour onto cake, smoothing top with a spatula. Cover and refrigerate for at least 4 hours before serving or for up to 3 days. Spread with whipped topping just before serving; garnish with peppermints, if desired.

1. In a large bowl, beat butter with a

COVER

mixer at medium speed until creamy. Add buttermilk and zest, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Use immediately.

recipe

WHITE CHOCOLATE PEPPERMINT POKE CAKE Makes 1 (13x9-inch) cake

11⁄2 13⁄4 4 2 3

cups butter, softened cups sugar large egg whites large eggs teaspoons peppermint extract, divided 31⁄2 cups all-purpose flour 1 tablespoon baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 5 cups whole milk, divided 1 (4-ounce) bar white chocolate, melted 2 (3.4-ounce) boxes cheesecake instant pudding mix 1 (16-ounce) container frozen whipped topping, thawed Garnish: crushed peppermint candies 1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with baking spray with flour. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg whites and eggs, one at a time, beating well after each addition. Beat in 2 teaspoons extract. 3. In a medium bowl, whisk together 2017 DECEMBER

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EGGNOG BUNDT CAKE Makes 1 (10-inch) cake

Cake: 3⁄4 cup unsalted butter, softened 11⁄4 cups granulated sugar 1⁄4 cup firmly packed light brown sugar 3 large eggs 11⁄2 teaspoons rum extract 3 cups all-purpose flour 13⁄4 teaspoons baking powder 11⁄4 teaspoons ground nutmeg 1 teaspoon kosher salt 1⁄2 teaspoon baking soda 1⁄2 teaspoon ground cinnamon 3⁄4 cup prepared eggnog 1⁄2 cup whole milk

GINGERBREAD CHEESECAKE

and 1 inch up sides of prepared pan.

Makes 1 (9-inch) cake

3. Bake for 10 minutes. Let cool

Glaze: 2 cups confectioners’ sugar 1⁄4 teaspoon rum extract 3 tablespoons whole milk

completely. Reduce oven temperature to 300°. 4. Wrap 3 layers of foil around bottom of springform pan. Place springform pan in a roasting pan. 5. For filling: In a large bowl, beat cream cheese and sugars with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in bourbon just until combined if using. Add eggs, one at a time, beating just until combined after each addition. Reduce mixer speed to low; beat in molasses, pie spice, ground ginger, and salt. Stir in crystallized ginger. Spread batter onto prepared crust. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan. Carefully transfer roasting pan to oven. 6. Bake for 75 minutes. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven. Carefully remove cheesecake from roasting pan, and let cool completely on a wire rack. Run a knife around edges of cheesecake to release sides; remove sides of springform pan. Cover and refrigerate until cold before serving, about 4 hours. Garnish with walnuts and ginger, if desired. Cover and refrigerate for up to 4 days.

1. Preheat oven to 300°. Spray a 10-cup Bundt pan with baking spray with flour. 2. For cake: In a large bowl, beat butter and sugars with a mixer at medium speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rum extract. 3. In a medium bowl, whisk together flour, baking powder, nutmeg, salt, baking soda, and cinnamon. In a small bowl, stir together eggnog and milk. Gradually add flour mixture to butter mixture alternately with eggnog mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan. 4. Bake until a wooden pick inserted near center comes out clean, 60 to 70 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. 5. For glaze: In a medium bowl, whisk together confectioners’ sugar and extract. Whisk in milk 1 tablespoon at a time until a thick, pourable consistency is reached. Drizzle onto cooled cake. Store in an airtight container for up to 3 days.

Crust: 2 cups crushed gingersnap cookies 1⁄2 cup finely chopped walnuts 3 tablespoons firmly packed light brown sugar 6 tablespoons butter, melted Filling: 4 (8-ounce) packages cream cheese, softened 1 cup firmly packed light brown sugar 1⁄2 cup granulated sugar 1 tablespoon bourbon (optional) 4 large eggs 1⁄4 cup unsulphured molasses 2 teaspoons pumpkin pie spice 1 teaspoon ground ginger 1⁄4 teaspoon salt 1⁄2 cup chopped crystallized ginger Garnish: walnut halves, crystallized ginger 1. Preheat oven to 350°. Spray a 9-inch

springform pan with baking spray with flour. 2. For crust: In a medium bowl, stir together all ingredients until well combined. Press mixture into bottom

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WARMING WINTER MEAL IN THE MIDST OF THE BUSY HOLIDAY SEASON, MAKE TIME TO GATHER WITH FAMILY FOR A COMFORTING MEAL FULL OF FAVORITE WINTER FLAVORS


menu

N D AY S U P P E R ∙ SU ∙

Garlic, Herb, and Citrus Roasted Chicken White Wine Gravy Lemon Garlic Roasted Green Beans Walnut Orzo Pilaf Apple Cranberry Cobbler

Photography by WILLIAM DICKEY Recipe Development and Food Styling by NANCY HUGHES

Styling by BETH K. SEELEY

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LEMON GARLIC ROASTED GREEN BEANS

3. Bake for 10 minutes. Stir beans, add

lemon slices, and bake until beans are crisp-tender, 5 to 10 minutes more. Serve immediately.

Makes 4 to 6 servings

1 pound fresh green beans, trimmed 1 tablespoon minced garlic 1 tablespoon olive oil 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1⁄2 teaspoon kosher salt 1⁄2 teaspoon ground black pepper 1 lemon, sliced 1. Preheat oven to 400°. Line a rimmed

baking sheet with parchment paper. 2. On prepared pan, toss together green

beans, garlic, oil, lemon zest and juice, salt, and pepper; arrange in single layer.

2 bunches fresh sage 1 tablespoon olive oil White Wine Gravy (recipe follows) Garnish: lemon, garlic, fresh sage 1. Pat chicken dry with paper towels.

GARLIC, HERB, AND CITRUS ROASTED CHICKEN Makes 4 to 6 servings

1 (3-pound) whole chicken, giblets discarded 1⁄2 cup unsalted butter, softened 2 tablespoons chopped fresh sage 1 teaspoon kosher salt 1 teaspoon ground black pepper 1⁄4 teaspoon ground red pepper 1 lemon, quartered 4 cloves garlic, halved

Gently loosen skin from chicken, keeping skin intact. 2. In a small bowl, stir together butter, chopped sage, salt, and peppers. Rub butter mixture under chicken skin and all over chicken. Add lemon, garlic, and sage bunches to chicken cavity; tie legs together with kitchen string, and tuck wings under. Refrigerate, uncovered, for 1 hour. 3. Preheat oven to 450°. 4. Place chicken, breast side up, in a 10-inch cast-iron skillet. Brush chicken with oil. 5. Bake, basting occasionally with pan juices, until skin is golden brown and a meat thermometer inserted in thigh registers 170°, 50 to 60 minutes, loosely covering with foil to prevent excess browning, if necessary. Transfer to a cutting board, and let stand for 15 minutes. Reserve pan drippings for White Wine Gravy. Serve chicken with gravy. Garnish with lemon, garlic, and sage, if desired.

White Wine Gravy Makes about 1 cup

2 tablespoons reserved pan drippings from Garlic, Herb, and Citrus Roasted Chicken 2 tablespoons all-purpose flour 1 cup dry white wine 1 cup chicken broth 1⁄4 cup unsalted butter, cubed 1 tablespoon fresh lemon juice 1. In a medium saucepan, heat 2 tablespoons drippings over mediumhigh heat. Cook until golden, 1 to 2 minutes. Whisk in flour, and cook for 1 minute. Gradually whisk in wine and broth, and bring to a boil. Cook, whisking frequently, until thickened, 3 to 4 minutes. Remove from heat, and whisk in butter and lemon juice until melted and smooth. Strain through a fine-mesh sieve, if desired. Serve immediately.

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WALNUT ORZO PILAF

4. Bake until golden brown and bubbly,

Makes 4 to 6 servings

45 to 55 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool for 30 minutes; serve warm with ice cream.

1⁄4 1 1 1⁄2 1 1⁄2 2 1⁄2 1⁄4

cup unsalted butter cup diced red onion tablespoon chopped fresh thyme teaspoon kosher salt cup uncooked orzo pasta cup chopped dried cranberries cups vegetable broth cup chopped toasted pecans cup chopped green onion

· kitchen tip · Place the cobbler in the oven right before you sit down to supper; it’ll bake to perfection while you eat.

1. In a medium saucepan, melt butter

over medium heat. Add onion, thyme, and salt; cook, stirring frequently, until onion is softened, about 3 minutes. Stir in orzo and cranberries; cook for 2 minutes. 2. Stir in broth, and bring to a boil. Reduce heat to low, cover, and cook until orzo is tender and liquid is absorbed, about 15 minutes. Gently stir in pecans and green onion. Serve immediately.

APPLE CRANBERRY COBBLER Makes 6 to 8 servings

6 cups thinly sliced peeled Granny Smith apples 2 cups fresh or thawed frozen cranberries 2 cups plus 2 tablespoons allpurpose flour, divided 2 tablespoons firmly packed light brown sugar 1 tablespoon fresh lemon juice 1 teaspoon apple pie spice 2 cups granulated sugar 1 teaspoon kosher salt 2 large eggs 3⁄4 cup unsalted butter, cubed Vanilla ice cream 1. Preheat oven to 375°. Spray a 13x9-

inch baking dish with baking spray with flour. 2. In a large bowl, stir together apples, cranberries, 2 tablespoons flour, brown sugar, lemon juice, and pie spice until well coated. Spread into prepared pan. 3. In a medium bowl, whisk together granulated sugar, salt, and remaining 2 cups flour. Whisk in eggs. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle onto fruit. 2017 DECEMBER

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Heave ly Good HOMEMADE DIVINITY CANDY

Divinity is a traditional candy eaten year-round throughout the South, so much so that it’s also known simply as “Southern candy” and “Southern fudge.” It’s particularly popular during the holidays, and Paula grew up eating her mother’s light and fluffy version at Christmastime. Over the years, Paula has perfected her techniques for getting the best results from this notoriously finicky confection. Now you can follow her steps to create your own batch of this heavenly good sweet.

Photography by MARCY BLACK SIMPSON Recipe Development and Food Styling by KATHLEEN KANEN Written by NANCY MEEKS

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“It took me a long time to be able to make divinity as good as my Mama. The candy can be fussy, but it’s so worth it to make it yourself. The keys to success are a low-humidity day and being organized.” –Paula


DIVINITY Makes about 24 pieces

21⁄2 1⁄2 1⁄2 1⁄4 2

cups sugar cup light corn syrup cup water teaspoon salt large egg whites, room temperature

1⁄4 teaspoon cream of tartar 11⁄2 teaspoons vanilla extract Toasted pecan halves

1. Line rimmed baking sheets with wax paper; lightly spray paper with

cooking spray. Spray 2 spoons with cooking spray. 2. In a large heavy-bottomed stainless steel saucepan, stir together sugar,

corn syrup, ½ cup water, and salt just until moistened. Cook, without stirring, over medium heat until mixture registers 258° on a candy thermometer, about 18 minutes. As needed, brush sides of saucepan with a pastry brush dipped in water to prevent sugar crystals from forming. 3. Meanwhile, in the work bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar, and beat at high speed until stiff peaks form. With mixer on high speed, carefully pour hot syrup into egg whites in a thin, steady stream. Add vanilla, and continue beating until mixture holds its shape and begins to lose its shine, 5 to 9 minutes. 4. Working quickly using the sprayed spoons, drop mixture by rounded tablespoonfuls onto prepared pans, and top each with a pecan half. Let stand until mounds are dry and can easily be removed from paper, about 6 hours. Store in an airtight container for up to 2 days.

DID YOU KNOW? Ever wondered how divinity got its name? One theory is that when a person was asked how the candy tasted, they replied, “Divine.” The other theory is that the candy is named after its resemblance to clouds in the sky. What’s not a theory is when the candy was invented: Divinity was developed by the Karo company in the early 1900s as a way to promote their corn syrup products.

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DIVINIT Y : STEP BY STEP Plan ahead for when you want to make the candy because a dry weather day is essential— high humidity in the air prevents divinity from fully setting up, resulting in sticky mounds. Before you begin, have all your equipment and ingredients in place and ready to go.

ONE

TWO

FOUR

THREE

1. Start by cooking the sugar syrup. Stir together all the ingredients before you turn on the heat, and do not stir the mixture while it’s cooking. Brush the sides of the pan with water to dissolve any sugar that’s stuck there, which helps prevent the mixture from crystallizing and seizing up. 2. Once the sugar syrup is boiling, start beating your egg whites. The egg whites need to be at room temperature so they’ll reach their maximum volume. Make sure your bowl and beater are spotlessly clean because any grease will reduce the volume of your egg whites. You’ll know the whites have reached stiff peaks when you raise the beater out of the bowl and the whites hold their shape. 3. Pay attention to your candy thermometer as the sugar syrup cooks; 258° is the magic number. Be very careful when pouring the hot syrup into the egg whites. Beat the egg whites continuously at high speed while you’re adding the sugar syrup. Beat in vanilla after all the syrup has been added. 4. Continue beating the egg whites until the mixture thickens, holds its shape, and starts to lose its sheen. This will take several minutes. Quickly scoop the mixture onto wax paper in mounds using tablespoons, and top with nuts. Let the candies set up and dry completely, about 6 hours.


a BOBBY LIGHTENS IT UP I by Bobby Deen b

Healthy Holiday Meal THE SEASON’S BEST PRODUCE AND COMFORTING FLAVORS COME TOGETHER QUICKLY FOR AN IMPRESSIVE WINTER DINNER

THE CHILLY WINTER season is a wonderful time to gather for a hearty, comforting meal. Save your mealtime splurging for all the holiday celebrations to come, and enjoy this lighter menu full of rich, warming flavors.

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“Cooking with fresh fruits and vegetables and bold flavorings makes a tasty meal with no need for adding indulgent ingredients.”


· kitchen tip · Let guests help themselves to this easy appetizer while you put the finishing touches on this meal.

HONEY MUSTARD-GLAZED PORK CHOPS

1. Preheat oven to 350°. 2. In a small bowl, stir together salt,

Makes 6 servings

garlic powder, and peppers. Rub mixture on both sides of pork chops. 3. In a large nonstick ovenproof skillet, heat oil over medium-high heat. Add pork; cook until browned, about 2 minutes per side. 4. In a small bowl, stir together honey, vinegar, and mustard; pour onto pork. 5. Bake until a meat thermometer inserted in center registers 145°, about 5 minutes. Transfer pork to a serving platter and keep warm. Return skillet to medium-high heat; cook until pan juices have reduced and thickened, about 3 minutes. Drizzle onto pork, and garnish with parsley, if desired.

1 1 1 1⁄2

teaspoon kosher salt teaspoon garlic powder teaspoon ground red pepper teaspoon ground black pepper 6 (1-inch-thick) center-cut boneless pork chops 1 tablespoon olive oil 1⁄4 cup honey 1⁄4 cup sherry vinegar 1 tablespoon whole-grain Dijon mustard Garnish: chopped fresh parsley

HERBED WHITE BEAN DIP Makes 1½ cups

1 (19-ounce) can cannellini beans, rinsed and drained 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 2 cloves garlic, chopped 2 teaspoons minced fresh rosemary 2 teaspoons minced fresh thyme 1⁄4 teaspoon ground black pepper 4 (6-inch) whole wheat pita rounds, cut into 6 wedges each and toasted 1. In the work bowl of a food processor, process together beans, lemon juice, oil, garlic, rosemary, thyme, and pepper until smooth. Serve with pita wedges.

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a BOBBY LIGHTENS IT UP I by Bobby Deen b

SWEET POTATO AND ORANGE SOUFFLÉS Makes 6

11⁄2 pounds sweet potatoes, peeled and cut into 1-inch pieces 3 tablespoons maple syrup 2 tablespoons butter, softened 1 large egg 1⁄2 teaspoon kosher salt 1⁄4 teaspoon orange zest 1⁄8 teaspoon grated fresh nutmeg 1 large egg white 1 tablespoon butter, melted Garnish: grated fresh nutmeg

potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 20 minutes; drain well. Return potatoes to pan, and let stand, uncovered, for 30 minutes. Mash potatoes with a potato masher. 2. Preheat oven to 425°. CO O K I N G W I T H PAU L A D E E N

potatoes, maple syrup, softened butter, egg, salt, orange zest, and nutmeg with a mixer at medium speed until smooth and fluff y. 4. In a small bowl, using clean beaters, beat egg white with a mixer at mediumhigh speed until soft peaks form. Fold egg white into potato mixture. Divide mixture among 6 (6-ounce) ovenproof ramekins. Drizzle with melted butter. Place ramekins on a baking sheet. 5. Bake for 20 minutes. Garnish with nutmeg, if desired. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH APPLE

1. In a large saucepan, bring sweet

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3. In a large bowl, beat mashed

Make 6 servings

1 pound Brussels sprouts, trimmed and halved 1 tablespoon olive oil 1 teaspoon garlic powder with dried parsley 1⁄2 teaspoon ground black pepper

DECEMBER 2017

1⁄4 teaspoon kosher salt 1⁄2 cup chopped onion 1 medium Fuji apple, cut into 1-inch pieces 3 tablespoons dried cranberries 3 tablespoons apple juice 1 tablespoon honey 1. Preheat oven to 375°. Spray a large

rimmed baking sheet with cooking spray. 2. On prepared pan, toss together Brussels sprouts, oil, garlic powder with parsley, pepper, and salt; arrange in a single layer. 3. Bake until tender, about 30 minutes, stirring after 15 minutes. 4. Spray a medium skillet with cooking spray, and heat over medium heat. Add onion and apple; cook until onion is tender, about 5 minutes. Stir in cranberries, apple juice, and honey; cook for 1 minute. Gently stir together sprouts and onion mixture. Serve immediately.


a JAMIE'S FAMILY TABLE I by Jamie Deen b

Christmas Breakfast THIS SCRUMPTIOUS MORNING MEAL WILL HIT THE SPOT ON THE MOST EXCITING DAY OF THE YEAR

NOTHING BEATS CHRISTMAS MORNING as a family. All the season’s anticipation leads to a joyful time of exchanging gifts and making memories with loved ones. These recipes are simple to prepare, easy for kids to enjoy while they explore their goodies from Santa, and add a little more delight to the morning’s festivities.

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“With all the effort that goes into the holiday season, I like to keep it simple— but still delicious—for our Christmas Day family breakfast.”


· kitchen tip · Unglazed danish can be baked a day ahead and stored in an airtight container. Loosely cover them with foil, and reheat in a 250° oven for 30 minutes. Drizzle with glaze just before serving.

STRAWBERRY CREAM CHEESE DANISH Makes 8

1 (8-ounce) package cream cheese, softened 3⁄4 cup confectioners’ sugar, divided 1⁄8 teaspoon almond extract 1 (8-ounce) can refrigerated crescent dough sheet 1⁄2 cup strawberry preserves 2 tablespoons sliced almonds

2 to 3 teaspoons whole milk 11⁄2 teaspoons butter, melted and cooled 1. Preheat oven to 375°. Spray 8 muffin

cups with cooking spray. 2. In a small bowl, stir together cream

cheese, ¼ cup confectioners’ sugar, and extract until smooth. 3. On a lightly floured surface, unroll crescent dough, and press into a 13x7inch rectangle. Spread cream cheese mixture onto dough; spread preserves

onto cream cheese mixture. Starting at one short side, roll up dough into a log. Cut log into 8 slices, about ¾ inch thick. Place slices, cut side up, in prepared cups. Sprinkle with almonds. 4. Bake until golden brown, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. 5. In a small bowl, whisk together milk, melted butter, and remaining ½ cup confectioners’ sugar until smooth; drizzle onto danish.

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a JAMIE’S FAMILY TABLE I by Jamie Deen b

PEANUT BUTTER BANANA SMOOTHIES Makes about 3 cups

4 medium bananas, peeled, cut into 1-inch pieces, and frozen 2 cups whole milk 1⁄2 cup creamy peanut butter Chocolate syrup (optional) 1⁄4 cup chopped peanuts 1. In the container of a blender,

process together bananas, milk, and

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peanut butter until smooth. Drizzle chocolate syrup inside serving glasses; top with smoothie and peanuts. Serve immediately.

MINTY BERRY AND GRAPE SALAD Makes 6 cups

1 3 2 1

teaspoon orange zest tablespoons fresh orange juice tablespoons minced fresh mint tablespoon honey

DECEMBER 2017

3 cups quartered fresh strawberries 2 cups fresh blackberries 1⁄2 cup seedless red grapes, halved 1⁄2 cup green grapes, halved 1. In a large bowl, whisk together orange zest and juice, mint, and honey until smooth. Stir in all fruit until well coated. Refrigerate for 1 hour before serving.


a JAMIE’S FAMILY TABLE I by Jamie Deen b

BACON AND CHEESE GRITS QUICHE

· kitchen tip ·

Makes 1 (9-inch) quiche

Quiche can be baked a day ahead, covered, and refrigerated. Reheat it in a 250° oven for 45 minutes before serving.

6 2 2 1⁄2 2 1⁄2 21⁄2 6 2 1 1⁄2

slices bacon, chopped cups whole milk tablespoons butter cup old-fashioned grits teaspoons kosher salt, divided teaspoon ground black pepper, divided cups shredded extra-sharp Cheddar cheese, divided large eggs, divided cups half-and-half cup heavy whipping cream cup sliced green onion

1. Preheat oven to 350°. Spray a 9-inch springform pan with cooking spray. 2. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1 tablespoon drippings in pan. 3. Add milk and butter to reserved drippings in pan, and bring to a boil over medium heat. Gradually whisk in grits, 1 teaspoon salt, and ¼ teaspoon pepper until smooth; cook, whisking constantly, until very thick, about 10 minutes. Remove from heat, and whisk in 1 cup cheese. Let stand for 5 minutes; whisk in 1 egg until well combined. Spread grits mixture into prepared springform pan. 4. Bake until grits are set, about 25 minutes. Remove from oven, and sprinkle with remaining 1½ cups cheese; let stand for 5 minutes. Place springform pan on a foil-lined baking sheet. Reduce oven temperature to 325°. 5. In a large bowl, whisk together halfand-half, cream, remaining 5 eggs, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper; slowly pour onto grits. Sprinkle with half of green onion and bacon. 6. Bake for 50 minutes. Add remaining green onion and bacon, and bake until center is set and top is lightly browned, about 20 minutes more. Let stand for 30 minutes before serving.

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a TEN TO TRY I Hot Chocolate b

HOT CHOCOLATE

HOT SPOTS INDULGE IN A WINTER WARM-UP WITH THESE IRRESISTIBLE MUGS OF DELICIOUS CHOCOLATY GOODNESS Written by WHITNEY DURRWACHTER AND SARAH HOWARD

HotChocolate

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HotChocolate Chicago, Illinois James Beard Award-winning pastry chef Mindy Segal’s restaurant, HotChocolate, serves brunch, lunch, dinner, incredible desserts and drinks, and highly sought-after hot chocolate. Steamed to order and served with house-made marshmallows, the hot chocolate offerings are made using different percentages of fine chocolates, and some options even include hot fudge, whipped chocolate ganache, espresso, or liquor. The Medium option is the most popular, made with milk chocolate and a touch of dark chocolate and caramel. Visit the restaurant or the HotChocolate Bakery in Chicago’s Revival Food Hall for a sweet sip you won’t forget. 1747 N. Damen Ave. hotchocolatechicago.com

Piece, Love & Chocolate Boulder, Colorado At Piece, Love & Chocolate, you’ll find premium chocolate served with a side of creativity. In 2011, Chef Sarah Amorese took her extensive chocolatier and pastry background and set out on her own at this one-ofa-kind shop. Her PL&C Signature Hot Sipping Chocolate is a Europeanstyle thick and creamy beverage that comes in a variety of distinct flavors. From Maya Spice to Salted Caramel and even Honey Lavender, there’s destined to be a hot chocolate for everyone. 805 Pearl St. pieceloveandchocolate.com

Cacao Two locations in Portland, Oregon From a classic dark French recipe to a light, creamy Venezuelan milk and dark chocolate blend, an entire world of hot chocolate is at your fingertips at Cacao. Owners Jesse Manis and Aubrey Lindley opened their “chocolate haven” in 2006, and since that day, they have yet to stop producing their signature handmade, single-origin chocolaty delights. Sample one of their Flights of Drinking Chocolates—a demitasse of each flavor for the curious chocolatier—or bring home one of their delicious mixes. cacaodrinkchocolate.com

HotChocolate

Baileys’ Chocolate Bar Saint Louis, Missouri Baileys’ Chocolate Bar is a cozy, elegant spot to enjoy indulgent desserts and drinks, and it’s been a hit since opening in 2004 in historic Lafayette Square. Their menu is filled with ice cream, cheese boards and other savory options, beautifully crafted desserts, innovative cocktails, espresso drinks, and a dreamy hot chocolate. A mug of this rich drink or any of the unique chocolate cocktails is sure to satisfy your chocolate cravings. 1915 Park Ave. baileyschocolatebar.com


a TEN TO TRY I Hot Chocolate b

Chocolate Holler Lexington, Kentucky This chocolate and coffee bar is filled to the brim with rich treats, from hot chocolates, sipping chocolates, and milkshakes to affogatos, baked goods, and specialty chocolate bars. The hot chocolates consist of a dark chocolate syrup base, steamed milk, assorted flavoring, and vanilla whipped cream on top. The menu includes creative options such as Orange Cocoa, Cookie Butter, and Butterscotch hot chocolates. The Maple Bacon and The Elvis, featuring chocolate, banana, and peanut butter, are some of the most popular options.

Maple Bacon Hot Chocolate at Chocolate Holle r

Altus Spouses Mary and Carl Matice have combined their love for cacao, chemistry, and creativity into serving up some of the finest chocolates around. Their European Sipping Chocolate is a small, dense drink packed with the bold flavors of ground cacao, while the more traditional Rich Hot Chocolate beverage has a sweet, creamy texture. Delight your taste buds with one of these sweet sips or any other delectable treat at Altus. altuschocolate.com

Dylan’s Candy Bar Locations in New York, New York, and Chicago, Illinois Step out of your everyday routine and into a land of sweet, whimsical wonder at Dylan’s Candy Bar. When owner Dylan Lauren opened her store in 2001, she knew she wanted to create a candy store like never before with a wide array of sweet treats and beverages. Warm up with some of their hot chocolate made from authentic Belgian chocolate and a variety of chocolate pieces. For the true candy fanatic, you can add in your favorite candy bar, peanut butter cups, and more. dylanscandybar.com CO O K I N G W I T H PAU L A D E E N

Serendipity 3 New York, New York

Locations in Lynchburg and Roanoke, Virginia

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400 Old Vine St., Suite 104 acupofcommonwealth.com

DECEMBER 2017

At Serendipity 3, hot chocolate has become such a passion that they’ve continued to perfect their recipes in both hot and cold form. The restaurant’s signature Frrrozen Hot Chocolate has proven itself over the years to be a crowd pleaser, but on a chilly New York evening, its warmer sister is the perfect pick-me-up. The Serendipitous Hot Chocolate boasts the same 14 exotic cocoas as its chillier version but has additional toppings of orange zest, cinnamon, and shaved French chocolate. Hot or cold, you can’t go wrong with either choice. 225 East 60th St. serendipity3.com


Ginger Elizabeth Chocolates Sacramento, California At her shop in Northern California, chocolatier Ginger Elizabeth Hahn proudly offers French-style macarons, bonbons, ice cream, and hot chocolates using high-quality Valrhona chocolate. The hot chocolate menu includes Classic American Hot Chocolate; Single Origin Classic American Hot Chocolate using cocoa nibs and chocolate from Peru; European Sipping Chocolate; Almond Hot Chocolate made with almond milk; and the most popular, Oaxacan Spicy Hot Chocolate, featuring cinnamon, chiles, vanilla, and ginger to add a little extra heat to your favorite sweet winter drink. 1801 L St., Suite 60 gingerelizabeth.com

HOTTIE HOT CHOCOLATE

The Hot Chocolatier Chattanooga, Tennessee

Makes about 3 cups

If you’re in the mood for rich hot chocolate and love trying something new, The Hot Chocolatier is for you. The shop serves more than 20 hot chocolate options. Staples such as Original Hot Chocolate, White Hot Chocolate, and a spicy Hottie Hot Chocolate are on the menu, but they don’t stop there. Lavender Vanilla, Coconut Caramel Almond, Dark Raspberry, Gingersnap, and Peppermint hot chocolates are reason enough to try them all at this chocolate haven.

Recipe adapted from The Hot Chocolatier

1437 Market St. thehotchocolatier.com

2 cups whole milk 1 tablespoon firmly packed light brown sugar 1⁄8 teaspoon ground red pepper 1⁄8 teaspoon ground ancho chile pepper 1⁄8 teaspoon ground chipotle chile pepper Pinch orange zest (optional) 10 ounces 64% dark chocolate, chopped Marshmallows Garnish: chocolate sauce, ground red pepper 1. In a medium saucepan, cook milk, brown sugar, red pepper, chile peppers, and zest if using over medium-high heat, stirring frequently, just until bubbles form around sides of pan (do not boil). 2. Remove from heat, and whisk in chocolate until melted and smooth. Serve immediately with marshmallows; garnish with chocolate sauce and red pepper, if desired.

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a TRAVEL I Memphis, Tennessee b

Pride of Place and Plate FEED YOUR BODY AND SOUL IN THE BIRTHPLACE OF ROCK AND ROLL Written by NANCY MEEKS

Welcome to Memphis Situated atop a bluff along the banks of the Mississippi River in the southwest corner of Tennessee, Memphis is a melting pot of sights, sounds, and smells. The city is proud of its cultural and culinary offerings and makes for a fun weekend of exploring its storied past and lively present.

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What to See The heart of Memphis’s downtown entertainment district is historic Beale Street (bealestreet.com). This bustling, pedestrian-friendly area is lined with venues with rock and roll, rhythm and blues, jazz, and soul music emanating from every corner. The area is also home to a park named in honor of Memphian and “Father of the Blues” W. C. Handy. Learn how Elvis Presley, Johnny Cash, Carl Perkins, Jerry Lee Lewis, and many other legendary musicians began their careers at Sun Studio (sunstudio.com), which is still an active recording studio. In March 1957, Elvis Presley purchased the 13.8-acre Graceland (graceland.com) estate for himself, his parents, and his grandmother. The tour gives you a look into the private life of “the King of Rock and Roll” where he greeted his friends, shared meals with family, and retreated from the demands of being a celebrity. Included in the tour are the property’s outbuildings, which are full of photographs, memorabilia, and Elvis’s gold and platinum records, as well as the famous kidney-shaped pool and meditation garden.

Graceland

Living and Music rooms at Graceland

Memorabilia at Sun Studio 2017 DECEMBER

1950s-era radio station DJ booth at Sun Studio CO O K I N G W I T H PAU L A D E E N

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Eggs Redneck at The Arcade Restaurant

Where to Eat In business since 1919, The Arcade Restaurant (arcaderestaurant.com) is Memphis’s oldest café and serves heaping helpings of Southern breakfast favorites. Choose from eggs cooked any way you like; your choice of country-fried steak, sausage, bacon, or ham; grits and hash browns; and of course, biscuits and gravy. For a sweet and savory taste any time of day, order their fried Peanut Butter ‘N’ Banana Sandwich exactly as Elvis did when he was a customer, and enjoy it in the booth that Arcade still has decorated in his honor. At Alcenia’s (alcenias.com), you’ll find comfort food so good you’ll think you’re at your grandmother’s table. 73

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Following the recipes of her mother, Alcenia, owner B.J. Chester-Tamayo serves fried chicken, meat loaf, pork chops, catfish, chicken and dressing, and more daily rotating entrées, along with classic sides of mac and cheese, candied yams, lima beans, corn, cabbage, and green beans. There are more than 100 barbecue restaurants and counting in Memphis. For a barbecue dish that’s unique to the city, head to The Bar-B-Q Shop (thebar-b-qshop.com) for their BarB-Q Spaghetti. Although it sounds unusual, this simple combination of spaghetti noodles and sauce topped with pulled smoked pork is unexpectedly delicious. Taste for yourself with the recipe on the opposite page.

DECEMBER 2017

Located building thatt was a L t d iin a b ildi th general store for more than 90 years, Commissary (commissarybbq.com) serves tamales, a regional speciality made of cornmeal dough stuffed with shredded smoked meat, then steamed and topped with chili, cheese, and chopped onion. If you’re craving just the basics, Commissary offers smoked pork shoulder, smoked chicken, ribs, and hot links sausage, all served with baked beans, coleslaw, bread, and a deviled egg.


B BAR-B-Q SPAGHETTI

Bar-B-Q Spaghetti at The Bar-B-Q Shop

Makes 6 to 8 servings M

Recipe adapted from The Bar-B-Q Shop R 1 (16-ounce) bottle Dancing Pigs Original Bar-B-Q Sauce* or other tangy tomato-based barbecue sauce 1 cup sugar 1 cup chopped onion 3⁄4 cup chopped green bell pepper 1⁄2 cup vegetable oil 2 tablespoons liquid smoke Dash of salt D 1 (16-ounce) package spaghetti noodles 2 pounds shredded smoked pork shoulder

Fried Green Tomatoes at Alcenia’s

B.J. ChesterTamayo, owner of Alcenia’s

1. In a large skillet, bring barbecue 1

sauce, sugar, onion, bell pepper, oil, liquid smoke, and salt to boil over medium-high heat. Reduce heat, and simmer, stirring frequently, for 30 minutes. 2. Bring a large pot of water to a boil over medium-high heat; add pasta, and cook, stirring occasionally, for 15 minutes. Drain pasta, and top with sauce and pork. Serve immediately. *Available for purchase at thebar-b -qshop.com.

Commissary

Tamales at Commissary 2017 DECEMBER

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a TRAVEL I Memphis, Tennessee b

Where to Stay Known as the “South’s Grand Hotel,” The Peabody (peabodymemphis.com) was originally built in 1869, and the current structure dates back to 1925. This elegant hotel has been at the center of Memphis’s social and business history for nearly 140 years. The Peabody owes much of its fame to the fact that five live ducks can be found swimming in the hotel lobby fountain, a tradition that started as a practical joke in 1933 and has since come to be known the world over. The brand-new The Guest House at Graceland (guesthousegraceland .com) is adjacent to the famous landmark and is a blend of Southern hospitality and modern style. It’s an ideal location for Elvis fans who want to make the most of their time in the area exploring his legacy.

The Guest House at Graceland lobby

The march of the famous Peabody Ducks between their enclosed habitat on the roof and the fountain in the hotel lobby occurs twice daily at 11 a.m. and 5 p.m. Children are always welcome to sit alongside the red carpet to see the ducks up close.

The Guest House at Graceland

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Louisiana

H EART O F THE C AJUN P RAIRIE

JOIE DE VIVRE—A LITTLE JOY OF LIVING

ACADIA PARISH TOURIST COMMISSION 877.783.2109 aptc@bellsouth.net www.acadiatourism.org

•Tour Rice and Crawfish Farms •Visit Kelly’s Landing Agricultural Museum & Agri-Tour •Tour The Grand Opera House of the South •Visit a Rice Interpretive Center, J.D. Miller Recording Studio Museum and Visit Ford Automotive Museum •Visit a German Heritage Museum


a SOMETHIN' SWEET b

Cocoa Creations

COZY UP TO THESE DECADENT TREATS FULL OF HOT CHOCOLATE FLAVOR

HOT CHOCOLATE DIP

heat, whisking frequently. Reduce heat to low, and whisk in cream cheese until smooth. Pour into a medium bowl, and (3.4-ounce) box chocolate cook- let cool to room temperature, whisking occasionally. Cover with plastic wrap, and-serve pudding mix pressing directly on surface to prevent cups Creamy Hot Chocolate a skin from forming, and refrigerate (recipe follows) (8-ounce) package cream cheese, until cold, about 4 hours. softened 2. Whisk whipped topping and cup thawed frozen whipped confectioners’ sugar into pudding until topping smooth. Serve immediately with pretzel tablespoon confectioners’ sugar sticks, marshmallows, and fruit.

Makes about 3 cups

1 2 1 1⁄2

1 Pretzel sticks Marshmallows Fresh fruit

Creamy Hot Chocolate

3⁄4 (4-ounce) bar semisweet chocolate, finely chopped 1⁄4 (4-ounce) bar milk chocolate, finely chopped 1⁄2 teaspoon vanilla extract 1. In a medium saucepan, cook milk and cream over medium-low heat, whisking occasionally, just until bubbles form around sides of pan. Whisk in all chocolate until melted and smooth and mixture is hot. Remove from heat, and whisk in vanilla. Serve immediately.

Makes about 2¼ cups

1. In a medium saucepan, whisk

together pudding mix and Creamy Hot Chocolate; bring to a boil over medium

11⁄2 cups whole milk 1⁄2 cup heavy whipping cream

HOT WHITE CHOCOLATE FRENCH TOAST STICKS Makes 4 servings

11⁄2 cups Hot White Chocolate (recipe on opposite page), cooled 5 large eggs 1⁄4 cup confectioners’ sugar, plus more for garnish 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1⁄8 teaspoon kosher salt 4 tablespoons unsalted butter, divided 8 slices thick day-old brioche bread, cut into 3 strips each Chocolate syrup Fresh berries 1. In a shallow dish, whisk together Hot

White Chocolate, eggs, confectioners’ sugar, vanilla, cinnamon, and salt. 2. In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Working in batches, dip bread into egg mixture until fully coated. Cook until browned and crisp all over, about 3 minutes per side. Repeat with remaining butter, bread, and egg mixture. Serve warm with chocolate syrup and berries. Garnish with confectioners’ sugar, if desired.

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Hot White Chocolate Makes about 3 cups

3 cups half-and-half 11⁄2 (4-ounce) bars white chocolate, finely chopped 1⁄2 teaspoon vanilla extract 1. In a large saucepan, cook half-andhalf, white chocolate, and vanilla over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth and hot. Serve immediately.


PAULAˇS WEEKLY 5

Recipe Index SHOPPING LIST APPETIZERS

MEAT Bacon, 1 pound thick-cut Chicken breasts, 2 boneless skinless Ground chicken, 1½ pounds Ground chuck, 1 pound Shrimp, 1 pound medium Smoked kielbasa sausage, 1 (14-ounce) package PRODUCE Avocado, 1 Green onion, 1 bunch Garlic, 1 head Lemon, 1 Lime, 1 Mushrooms, 2 (8-ounce) packages Parsnips, 1 pound Red bell pepper, 1 large Red onion, 1 small Russet potatoes, 1 large and 1 small Sweet potatoes, 3 large Yellow bell pepper, 1 large Yellow onion, 4 small

SOUPS AND SALADS

Creamy Hot Chocolate 77 Hot White Chocolate 78 Hottie Hot Chocolate 70 Peanut Butter Banana Smoothies 63

Black-Eyed Peas and Collard Greens Soup 35 Cajun Shrimp and Corn Chowder 23 Minty Berry and Grape Salad 63 Pear and Pomegranate Salad with Citrus Vinaigrette 27 Winter Greens and Cornbread Salad with Warm Sherry Vinaigrette 38

DESSERTS

CANNED AND DRY GOODS Low-sodium chicken broth, 1 (32-ounce) carton Panko (Japanese bread crumbs), 1 (8-ounce) box Rotini pasta, 1 (16-ounce) box Diced tomatoes with green chiles, 1 (10-ounce) can Bakery hamburger buns, 8

Apple Cranberry Cobbler 52 Chocolate Cherry Cake Pops 41 Cranberry Orange Buttermilk Layer Cake 43 Creamy Ambrosia Pie 31 Divinity 55 Eggnog Bundt Cake 45 Gingerbread Cheesecake 45 Hot Chocolate Dip 77 Red Velvet Cupcakes 41 Snowman Cupcakes 17 White Chocolate Peppermint Poke Cake 44

VEGETABLES AND SIDES

FROSTINGS, FILLINGS, AND SAUCES

Page 9—Photos courtesy of Leigh Lyons and Sarah Turner Page 67—Photo courtesy of Anthony Tahlier Page 68—Photos courtesy of Scott Shigley and Baileys’ Restaurants/ Cassandra Lu Page 69—Photos courtesy of James R. Hammelman and Allen Warford Page 70—Photos courtesy of Roy Wilcox Photography and Brandon Buckner Page 71—Photos courtesy of Memphis Convention & Visitors Bureau/Dan Ball/ Andrea Zucker Page 73—Photos courtesy of Memphis Convention & Visitors Bureau/Philip Parker Page 75—Photos courtesy of Memphis Convention & Visitors Bureau/The Peabody Memphis/Andrea Zucker

Buttermilk Orange Frosting 44 Cream Cheese Frosting 42 Orange Cream Filling 43 White Wine Gravy 49

MAIN DISHES

CONDIMENTS Dijon mustard Ketchup Worcestershire sauce SEASONINGS Cajun seasoning Chili powder Dried thyme Montreal steak seasoning Taco seasoning, 1 (1-ounce) package

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BEVERAGES

Strawberry Cream Cheese Danish 62

FROZEN Peas, 1 (15-ounce) bag Yellow corn kernels, 1 (15-ounce) bag

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Sausage and Sweet Potato Skillet Hash 21 Simmered Pork and Greens with Cornmeal Dumplings 38

BREADS AND PASTRIES

DAIRY Butter, 3 sticks Egg, 1 Half-and-half, 1 pint Mexican cheese blend, 1 (8-ounce) package shredded Mozzarella cheese, 1 (8-ounce) package shredded Sour cream, 1 (8-ounce) container Whole milk, 1 quart

STAPLES All-purpose flour Ground black pepper Kosher salt Light brown sugar Vegetable oil

Herbed White Bean Dip 58 Sweet and Tangy Party Meatballs 18 Turnip Greens and Artichoke Dip 35

Bacon and Cheese Grits Quiche 65 Bacon Meat Loaf Patties and Gravy 22 Bar-B-Q Spaghetti 74 Beef Tenderloin with Horseradish Sauce 30 Caramelized Onion and Mushroom Patty Melts 81 Cheesy Chicken Sloppy Joes 20 Chicken Taco Pasta Bake 24 Creamed Greens and Bacon Pasta Bake 36 Garlic, Herb, and Citrus Roasted Chicken 49 Honey Mustard-Glazed Pork Chops 58 Hot White Chocolate French Toast Sticks 77

DECEMBER 2017

Asparagus with White Cheddar Sauce 30 Ginger Carrot Soufflé 27 Lemon Garlic Roasted Green Beans 49 Mashed Potatoes and Parsnips 22 Potatoes Anna 31 Roasted Brussels Sprouts with Apple 59 Sautéed Mushrooms and Peas 20 Sweet Potato and Orange Soufflés 59 Walnut Orzo Pilaf 52

Photography Credits


STATEMENT OF OWNERSHIP, MANAGEMENT AND CIRCULATION (required by Act of August 12, 1970: Section 3685, Title 39, United States Code). 1. Cooking with Paula Deen. 2. (ISSN: 023-617). 3. Filing date: 10/1/2017. 4. Issue frequency: 7 issues per year. 5. Number of issues published annually: 7. 6. The annual subscription price is $22.98. 7. Complete mailing address of known office of publication: Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243-5038. Contact person: Kolin Rankin. Telephone: 305-441-7155 ext. 225. 8. Complete mailing address of headquarters or general business office of publisher: Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243-5038. 9. Full names and complete mailing addresses of publisher, editor, and managing editor. Publisher, Phyllis Hoffman DePiano, 1900 International Park Drive, Suite 50, Birmingham, AL 35243-5038, Editor, Nancy Meeks, 1900 International Park Drive, Suite 50, Birmingham, AL 35243-5038, Managing Editor, N/A. 10. Owner: Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243-5038. 11. Known bondholders, mortgages, and other security holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities: None. 12. Tax status: Has Not Changed During Preceding 12 Months. 13. Publisher title: Cooking with Paula Deen. 14. Issue date for circulation data below: September/October 2017. 15. The extent and nature of circulation: A. Total number of copies printed (Net press run). Average number of copies each issue during preceding 12 months: 249,607. Actual number of copies of single issue published nearest to filing date: 243,906. B. Paid circulation. 1. Mailed outsidecounty paid subscriptions. Average number of copies each issue during the preceding 12 months: 91,325. Actual number of copies of single issue published nearest to filing date: 83,707. 2. Mailed in-county paid subscriptions. Average number of copies each issue during the preceding 12 months: 0. Actual number of copies of single issue published nearest to filing date: 0. 3. Sales through dealers and carriers, street vendors and counter sales. Average number of copies each issue during the preceding 12 months: 38,432. Actual number of copies of single issue published nearest to filing date: 31,530. 4. Paid distribution through other classes mailed through the USPS. Average number of copies each issue during the preceding 12 months: 138. Actual number of copies of single issue published nearest to filing date: 112. C. Total paid distribution. Average number of copies each issue during preceding 12 months: 129,895. Actual number of copies of single issue published nearest to filing date: 115,349. D. Free or A21nominal rate distribution (by mail and outside mail). 1. Free or nominal Outside-County. Average number of copies each issue during the preceding 12 months: 712. Number of copies of single issue published nearest to filing date: 535. 2. Free or nominal rate in-county copies. Average number of copies each issue during the preceding 12 months: 0. Number of copies of single issue published nearest to filing date: 0. 3. Free or nominal rate copies mailed at other Classes through the USPS. Average number of copies each issue during preceding 12 months: 0. Number of copies of single issue published nearest to filing date: 0. 4. Free or nominal rate distribution outside the mail. Average number of copies each issue during preceding 12 months: 0. Number of copies of single issue published nearest to filing date: 0. E. Total free or nominal rate distribution. Average number of copies each issue during preceding 12 months: 712. Actual number of copies of single issue published nearest to filing date: 535. F. Total free distribution (sum of 15c and 15e). Average number of copies each issue during preceding 12 months: 130,607. Actual number of copies of single issue published nearest to filing date: 115,884. G. Copies not Distributed. Average number of copies each issue during preceding 12 months: 119,000. Actual number of copies of single issue published nearest to filing date: 128,022. H. Total (sum of 15f and 15g). Average number of copies each issue during preceding 12 months: 249,607. Actual number of copies of single issue published nearest to filing: 243,906. I. Percent paid. Average percent of copies paid for the preceding 12 months: 99.5%. Actual percent of copies paid for the preceding 12 months: 99.5%. 16. Total circulation includes electronic copies: Report circulation on PS Form 3526-X worksheet. 17. Publication of statement of ownership will be printed in the December 2017 issue of the publication. 18. Signature and title of editor, publisher, business manager, or owner: Greg Baugh, Executive VicePresident / Operations & Manufacturing. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanction and civil actions.

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2017 DECEMBER

CO O K I N G W I T H PAU L A D E E N

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a CAST-IRON COMFORT b

A Sandwich That Satisfies GOOEY, MELTY CHEESE, CRISP-TENDER VEGGIES, AND HEARTY BEEF COME TOGETHER FOR ONE DELICIOUS, COMFORTING SANDWICH

CARAMELIZED ONION AND MUSHROOM PATTY MELTS Makes 4 servings

3 teaspoons olive oil, divided 1 (8-ounce) package sliced fresh baby portobello mushrooms 1⁄4 cup thinly sliced onion 1⁄2 teaspoon plus 1⁄8 teaspoon salt, divided 1⁄2 teaspoon plus 1⁄8 teaspoon ground black pepper, divided 11⁄2 teaspoons all-purpose flour 1⁄4 cup low-sodium beef broth 1 pound lean ground beef 1⁄4 cup minced green bell pepper 8 slices marble rye sandwich bread 8 slices provolone cheese

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1. In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms, onion, and ⅛ teaspoon each salt and pepper; cook, stirring occasionally, for 3 minutes. Sprinkle flour onto vegetables; cook, stirring constantly, for 1 minute. Stir in broth; cook until thickened, about 30 seconds. Remove from heat. 2. In a large bowl, stir together beef, bell pepper, and remaining ½ teaspoon each salt and pepper. Divide mixture into 4 portions, and shape each portion into a 4-inch patty the same shape as the bread. Make an indentation in center of each patty with your thumb. 3. In a large cast-iron skillet, heat

DECEMBER 2017

remaining 1 teaspoon oil over medium-high heat. Add patties; cook for 4 minutes per side. Remove from skillet; wipe skillet clean with a paper towel. 4. Return cast-iron skillet to medium-high heat. Spray 1 side of each bread slice with cooking spray. Place 4 bread slices, spray side down, in skillet. Top each with one-fourth of mushroom mixture, a patty, 2 slices cheese, and remaining bread slice, spray side up. Cook until cheese is melted and bread is lightly browned, about 2 minutes per side. Serve immediately.


Photo by Matt Armendariz


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