Tailgating Recipe Guide Tab 2019

GAME DAY RECIPES • SOUPS PS • DESSERTS • CAST IRON CLASSICS Sunday, September 29, 2019

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2019

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

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

TABLE OF CONTENTS 3-8: Game day recipes 9-17: Season’s best 18-24: Apple 25-27: Pecan 28-31: Soups 32-37: Caramel 38-43: Pimento cheese 44-47: Cast iron

staff

Southern Kitchen Editor RYAN HUGHLEY Copy editors LISA GLOWINSKI MICHAEL TOESET Art Director TONY FERNANDEZ-DAVILA ©2019 GATEHOUSE MEDIA LLC ALL RIGHTS RESERVED

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game RAMONA KING

day

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Score big Game day favorites that feed a crowd

SOUTHERN KITCHEN

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

• 1 tablespoon brown sugar • Tabasco sauce • Salt and freshly ground black pepper

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

In a 2 ½-quart baking dish, combine the browned beef with the beans, salsa, onion, mustard, bourbon, CocaCola, ketchup and brown sugar. Season to taste with the Tabasco, salt, pepper and additional ketchup and mustard. Stir well, cover and bake until the onions are translucent and the sauce is bubbly, about 2 hours.

Serve hot.

Heat the oven to 350 degrees.

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

Recipe courtesy of Michael McMackin

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Coca Cola-Glazed Baby Back Ribs Pimenton picante is a hot Hungarian paprika.

It can be found at farmers markets and other specialty markets.

SOUTHERN KITCHEN

Serves: 6 • 1/3 cup pimenton picante • 1/3 cup ground ginger • ¼ cup kosher salt • 4 pounds baby back ribs (about 4 slabs) • 2 tablespoons vegetable oil • 1 ½ yellow onions, finely diced • 1 ½ jalapeno peppers, finely diced • ½ habanero pepper, finely diced • 1 cup brown sugar • 1 cup dark molasses • ½ cup fresh lime juice • 1 cup apple cider vinegar

• 2 quarts Coca-Cola Heat a convection oven to 200 degrees or a standard oven to 250 degrees.

In a bowl, combine the pimenton picante, ginger and salt. Rub the mixture evenly over the ribs, just to cover, not to cake. Discard any excess rub.

and habanero and cook until tender, 5 to 10 minutes. Add the sugar and cook, stirring constantly, until dissolved. Add the molasses, lime juice and vinegar, bring to a rapid simmer, and reduce by one-third. Add the Coca-Cola, return the sauce to a rapid simmer and reduce, stirring occasionally, until thickened but not syrupy. (The sauce should reduce by about half its volume.)

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

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

An hour before ribs are ready, make the glaze: In a large pot, heat the oil over medium-high heat.

When the oil is hot, add the onions, jalapenos

Recipe courtesy of Commune in Atlanta

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Instant Pot Spinach-Artichoke Dip Note: You do not need to thaw the frozen spinach before adding it to the Instant Pot. Serves: 8 • 1 (15-ounce) bag frozen chopped spinach • 2 (7.5-ounce) jars quartered artichoke hearts, drained • 1 small yellow onion, diced • 3 cloves garlic, minced • 8 ounces cream cheese • ½ cup sour cream • ½ cup mayonnaise • ½ cup chicken broth • 12 ounces Parmesan cheese, grated • 8 ounces Monterey Jack cheese, grated • 1 tablespoon hot sauce • Kosher salt and freshly ground black pepper • Tortilla chips, for serving

SOUTHERN KITCHEN

In an Instant Pot, combine the spinach, artichokes, onion, garlic, cream cheese, sour cream, mayonnaise and chicken broth. Close the lid, turn the function to manual and cook for 5 minutes under high pressure.

Remove the lid and stir in the cheeses and hot sauce.

Season to taste with salt and pepper. Serve with tortilla chips.

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Vegetable Chili

Serves: 8 • ¼ cup extra-virgin olive oil • 1 large yellow onion, diced • 2 poblano peppers, seeded and diced • 1 red bell pepper, seeded and diced • 6 cloves garlic, minced • 1 tablespoon chili powder • 1 tablespoon ground cumin • 1 teaspoon ground coriander • 1 head cauliflower, cut into small florets • 1 acorn squash, peeled, seeded and cut into 1-inch pieces (can substitute butternut squash or sweet potatoes) • 8 ounces button mushrooms, quartered • 2 (14.5-ounce) cans pinto beans, drained • 1 (14.5-ounce) can crushed tomatoes • 4 chipotle peppers, minced • 4 cups vegetable broth • Kosher salt and freshly ground black pepper • Shredded cheddar cheese, for serving • Sliced avocado, for serving • Fresh cilantro, for serving

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

RAMONA KING

Heat the oil in a large Dutch oven over medium heat. Add the onion, poblanos and bell pepper and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, chili powder, cumin and coriander, and cook, stirring, until the spices are fragrant, about 1 minute. Add the cauliflower, squash and mushrooms, and toss to coat with the pepper mixture. Continue to cook for 5 minutes. Add the beans, tomatoes and chipotles, and toss with the vegetables. Continue to cook for 2 minutes, then the add vegetable broth and season with salt and pepper.

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SEASON’S RAMONA KING

best recipes

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Fall flavors

SOUTHERN KITCHEN

Squash, sweet potatoes, maple and more of our faves

RAMONA KING

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Fall Harvest Salad with Dijon Vinaigrette Better known as chayote squash, mirlitons are native to Mexico and Central America, but have grown around Louisiana since the 19th century.

They are members of the gourd family, and have a tart flavor when cooked. When eaten raw, they have a fantastic crunch with a faint flavor of zucchini or cucumber.

Serves: 3 to 4 For the Dijon Vinaigrette: • 3 tablespoons white wine vinegar • 1 tablespoon Dijon mustard • ½ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 1/3 cup extra-virgin olive oil For the salad: • 1 butternut squash, peeled, seeded and cut into ½-inch cubes • 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper

• ½ cup chopped pecans • ½ red onion, thinly sliced • Ice water, as needed • 4 cups thinly sliced kale, washed • 2 mirlitons, cored and diced into ½-inch cubes (see note) • 1 Granny Smith apple, cored and thinly sliced • ½ cup dried cranberries

25 to 30 minutes, flipping once halfway through cooking. Let cool to room temperature. Keep the oven on and save the bowl for tossing the salad.

To make the vinaigrette: In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is emulsified.

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

To make the salad: Heat the oven to 400 degrees.

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

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

In the large bowl, combine the kale, mirlitons, apples, cranberries, roasted squash, toasted pecans and drained red onions. Season with salt and black pepper, and stir in ¼ cup of the Dijon vinaigrette. Toss to thoroughly coat all of the ingredients with the vinaigrette; add more vinaigrette if desired. Serve.

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RAMONA KING

Sweet Potatoes with Sorghum and Benne Seeds Rarely found outside of the South, sorghum is a syrup derived from sorghum grass that is thinner and slightly more sour than its closest culinary cousin, molasses. If you can’t find it in the supermarket, try ordering it online. Molasses is also an acceptable substitute. Avoid using any oil or butter during the roasting process, as it inhibits the sorghum from sticking to the sweet potatoes.

Native to the Carolina Low Country, benne seeds are similar in size and color to toasted white sesame seeds, but their flavor is stronger and more nutty. Toasted sesame seeds can be swapped out, but it’s hard to beat the natural flavor and Southern authenticity of benne seeds.

Serves: 8 • 4 large sweet potatoes, peeled and cut into 1-inch pieces • 1 ½ cups sorghum (see note) • Kosher salt and freshly ground black pepper • ½ cup benne seeds (see note)

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

In a large bowl, toss the sweet potatoes with 1 cup of the sorghum and season with salt and pepper. Arrange the potatoes in a single layer on the prepared baking sheet, making sure to drizzle over any sorghum that remains in the bowl.

Roast, stirring every 15 minutes, until the potatoes are soft and deeply caramelized, 40 to 50 minutes.

During the last 10 minutes of cooking, spread benne seeds in a single layer in a small skillet or baking dish and roast alongside the sweet potatoes until lightly browned, 6 to 8 minutes.

Transfer the roasted potatoes and benne seeds to a large bowl. Add the remaining ½ cup sorghum and stir gently to combine. Transfer to a platter and serve.

RAMONA KING

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Shaved Brussels Sprouts Caesar Salad with Pecorino and Walnuts

Serves: 8 For the dressing: • 6 large anchovy filets • Juice of 2 lemons • 2 large egg yolks • 2 large cloves garlic • 1 tablespoon red wine vinegar • 2 teaspoons Dijon mustard • 2 teaspoons freshly ground black pepper • 1 teaspoon kosher salt • ½ cup extra-virgin olive oil • ½ cup vegetable oil • ¼ cup grated Pecorino Romano cheese For the salad: • 2 pounds Brussels sprouts, very thinly sliced crosswise and hard white parts removed • ¾ cup walnut halves • ½ cup grated Pecorino Romano cheese, plus more for serving To make the dressing: In a food processor, puree the anchovies, lemon juice, egg yolks, garlic, vinegar, mustard, salt and pepper until completely smooth.

With the motor running, slowly drizzle in both oils until the mixture has thickened and emulsified. Add the cheese and pulse to combine.

To make the salad: Heat the oven to 350 degrees.

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

In a large bowl, toss the Brussels sprouts and toasted walnuts with ½ cup of the dressing. Add more dressing if needed to fully coat the salad. Add the cheese and toss to combine. Serve topped with additional cheese.

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RAMONA KING

Grilled Kabocha Squash Salad with Maple Vinaigrette

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

To make the salad: Heat the oven to 425 degrees.

Arrange the squash in a single layer on a baking sheet.

Drizzle with olive oil and season with salt and pepper. Toss to coat all sides of the squash with the oil. Roast until the squash is lightly browned and just fork tender, 25 to 30 minutes. Let cool.

Heat the grill or a grill pan to medium-high heat. Grill the squash until grill marks form on both sides, about 3 minutes per side. Transfer to a serving platter.

In a large bowl, toss the greens with ¼ cup of the vinaigrette, adding more if desired. Arrange the greens over the squash and sprinkle with the goat cheese and pepitas.

Drizzle with additional vinaigrette if desired. Serve.

RAMONA RA AMONA A KING KIING G

2019 TAILGATING RECIPE GUIDE | 15

Squash S quash S Souffle ouffl ffle e Serves: 10 to 12 • ½ cup (1 stick) unsalted butter, plus more for greasing nion ni ons s, d iced ic ed •2o onions, diced • Kosher salt • 4 pounds yellow squash, halved, seeded and sliced into ½-inch-thick rounds • 1 teaspoon sugar • 1 pound sharp cheddar cheese, grated • 1 ½ cups milk • 6 tablespoons all-purpose flour • Onion powder • Garlic powder • 4 large eggs, lightly beaten • 1 cup panko breadcrumbs, or other dried breadcrumbs • Fresh thyme leaves Heat the oven to 350 degrees. Generously grease a 9- by 13-inch baking dish or similarly-sized shallow casserole dish.

In a Dutch oven, melt 6 tablespoons of the butter over medium heat.

When the butter is foamy, add the onions and 2 teaspoons salt. Cook, stirring occasionally, until translucent, about 5 minutes. Add the squash and sugar and stir to combine. Cover the pot and continue to

cook, stirring about every 5 minutes, un ntil the squash has given up until much of its liquid, 20 to 25 minutes. Uncover and continue to cook, if need ne eded ed, un unti till th the e sq squa uash sh a nd o nion ni ons s ar are e ve very ry ttender, ende en derr, a bout bo ut 1 0 mi minu nute tes s. needed, until squash and onions about 10 minutes.

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

Season to taste with onion powder, garlic powder and additional salt, if desired. Stir in the eggs.

Transfer to the prepared baking dish and bake until souffle is only slightly jiggly in the center, about 45 minutes.

Meanwhile, melt the remaining 2 tablespoons butter. Pour it into a medium bowl and stir in the breadcrumbs. Season to taste with salt.

After 45 minutes of baking, remove the souffle from the oven and top evenly with the breadcrumbs. Return to the oven and continue to bake until set, about 10 minutes. If the top is not yet browned, turn the oven to broil. Broil just until golden brown, 1 to 1 ½ minutes.

Let cool for about 10 minutes, sprinkle with fresh thyme, and serve.

RAMONA KING

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Brussels Sprouts with Country Ham Serves: 4 • ¼ cup extra-virgin olive oil • 4 ounces country ham, finely diced • 1 shallot, minced • 4 cloves garlic, minced • 1 ½ pound Brussels sprouts, ends trimmed and sprouts shaved ¼-thick crosswise on a mandoline • ½ cup apple cider or juice • 1 tablespoon apple cider vinegar • 4 tablespoons unsalted butter • Kosher salt and freshly ground black pepper Heat the oil in a large skillet over medium heat.

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

Add the apple cider and vinegar, bring to a simmer, and cook until the liquid has reduced to about ¼ cup, 3 to 5 minutes. Stir in the butter, season to taste with salt and black pepper, and remove from the heat. Continue to stir until the butter has completely melted and formed a creamy sauce. Serve.

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Serves: 4 For the dressing: • 1 bunch scallions, green parts only, chopped • ¾ cup blue cheese crumbles • ½ cup sour cream • ½ cup buttermilk • 3 tablespoons mayonnaise • 1 teaspoon Worcestershire sauce • ½ teaspoon hot sauce • Kosher salt and freshly ground black pepper For the turnovers: • 1 cup mashed sweet potatoes • 4 strips cooked Applewood-smoked bacon, chopped • 1 sheet frozen puff pastry, thawed according to package directions • 1 large egg, beaten To make the dressing: Combine all ingredients in a blender and pureé until smooth. Season to taste with salt and black pepper.

To make the turnovers: Heat the oven to 375 degrees. Lightly flour a cutting board or work surface and roll puff pastry into a 12-inch square. Use a knife or pizza cutter to cut pastry into four equal squares.

Place ¼ cup of mashed sweet potatoes in the center of each square, then evenly distribute the bacon on top of the sweet potatoes. Brush two sides of each square with egg wash, fold the pastry in half to make a triangle, then press the edges to seal. Brush the tops of each turnover with remaining egg wash.

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

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

RAMONA KING

Sweet Potato Turnovers with Scallion Blue Cheese Dressing

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By the bushel Apple recipes for days

Serves: 12 For the cake: • 3 cups all-purpose flour • 2 cups granulated sugar • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • ½ teaspoon salt • 1 cup vegetable oil • 3 large eggs • 1 heaping teaspoon vanilla • 3 cups diced and peeled baking apples, such as Granny Smith • 1 cup chopped nuts, such as pecans (optional) For the caramel sauce: • 1 cup packed brown sugar • 8 tablespoons (1 stick) unsalted butter • ¼ cup milk To make the cake: Heat the oven to 350 degrees. Generously butter a 9- by 13-inch baking dish.

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

In a medium bowl, whisk together the vegetable oil, eggs and vanilla. Using a stiff spatula or wooden spoon, stir the oil mixture into the flour mixture.

It will be “real stiff.” Mix in the apples and nuts, if using. Press the mixture into the prepared baking dish and smooth out the top into an even layer.

Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool while preparing the sauce.

To make the sauce: In a small saucepan, combine the brown sugar, butter and milk. Place over medium-high heat to melt the butter. Once the butter has melted, bring the mixture to a boil and reduce the heat to medium.

Continue to boil, stirring constantly, until the sauce just begins to thicken, 2 to 3 minutes. Pour the hot sauce over the cake, spreading it evenly across the top.

Let the cake cool at least until the sauce has seeped in, about 20 minutes. nut u es s.

Alternatively, let the cake cool completely before serving.

RAMONA KING

Nama’s Apple Cake

RAMONA KING

2019 TAILGATING RECIPE GUIDE | 19

Apple-Bourbon Brined and Smoked Pork Chops Serves: 4 to 6 • 2 cups apple juice • ¼ cup packed brown sugar • ¼ cup kosher salt • 2 tablespoons bourbon • 12 whole peppercorns • 4 whole allspice berries • 2 whole cloves • 1 bay leaf • 2 cups cold water • 4 to 6 rib-cut pork chops, 1-inch thick • 2 cups hickory wood chips

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

In a medium saucepan, combine the apple juice, sugar, salt, bourbon, peppercorns, allspice, cloves and bay leaf. Place over medium-high heat and cook, stirring occasionally, until the sugar and salt dissolve.

Remove from the heat and add the cold water. Let the brine cool to room temperature.

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

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

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

One hour before you’re ready to smoke the pork chops, place the wood chips in a bowl and cover with water. Soak for 1 hour and then drain.

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

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

Reduce the heat to 350 degrees.

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

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Apple Cider-Bourbon Jelly

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

Serves: 2 cups • 4 cups apple cider • 1 cup apple cider vinegar • 1 cup bourbon • ¼ cup sugar • 2 teaspoons kosher salt • 2 ½ sheets gelatin or 1 tablespoon powdered unflavored gelatin In a large pot, combine the cider, vinegar, bourbon, sugar and salt. Simmer over medium heat until the mixture has reduced to a total of 2 cups, about 1 hour. Remove from the heat.

RAMONA KING

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

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Quick Apple Hand Pies Serves: 6 • 2 tablespoons unsalted butter • 2 large Granny Smith apples, peeled, cored and diced • 1/3 cup packed light brown sugar • 1 teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ¼ teaspoon ground ginger • ¼ teaspoon kosher salt • 1 package frozen puff pastry sheets, thawed • 2 egg yolks, beaten In a medium skillet over medium heat, melt the butter until foamy. Add the apples, brown sugar, spices and salt, and cook until most of the liquid has evaporated and sauce has formed a thick caramel, 10 to 15 minutes.

Transfer to a bowl and let cool to room temperature before refrigerating for at least 15 minutes.

While apple filling is cooling, heat the oven to 425 degrees. Line a baking sheet with parchment paper.

On a lightly floured work surface, use a rolling pin to roll out the puff pastry into slightly thinner rectangle shapes.

Use a knife or pizza cutter to cut each sheet of pastry into six equal pieces.

Place 3 tablespoons of the cooled apple mixture into the center one piece of pastry, leaving at least a ¾-inch border on each side. Top with another piece of pastry and seal the edges with a fork, making sure to push out any air pockets, and place on the prepared baking sheet.

Repeat until you have six individual hand pies.

Brush the tops of each hand pie with beaten the egg yolks, then bake until golden brown, 15 to 18 minutes.

Let cool on a wire rack for 10 minutes. Serve while still warm.

RAMONA KING

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Apple Cranberry Crisp

Serves: 8 For the filling: • ½ cup whole cranberries • 1 ¼ cup granulated sugar • Zest and juice of 1 orange • Zest and juice of 1 lemon • 4 pounds Braeburn, Honeycrisp or Jonagold apples (about 8 to 10), peeled, cored, and cut into 1 ½-inch pieces • ¼ cup all-purpose flour • 1 teaspoon ground cinnamon • ½ teaspoon ground nutmeg • ½ teaspoon kosher salt For the Crisp Topping: • 1 ½ cups all-purpose flour • 1 cup old-fashioned oats • 1 cup (2 sticks) unsalted butter, diced and chilled • ¾ cup granulated sugar • ¾ cup light brown sugar, packed • 1 teaspoon kosher salt To make the filling: Heat the oven to 350 degrees.

Butter a 2-quart baking dish and place on a rimmed baking sheet to catch any spills.

In a small saucepan, combine the cranberries, ¾ cup of the granulated sugar, and the orange and lemon zests and juices, and bring to a simmer over medium heat. Cook, stirring occasionally, until the cranberries have burst, but the mixture is still loose, 8 to 10 minutes. Remove from the heat and let cool slightly.

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

Serve warm.

RAMONA KING

In a large bowl, combine the remaining ½ cup granulated sugar with the apples, flour, cinnamon, nutmeg and salt. Toss to combine, stir in the cranberry sauce. Pour into the prepared baking dish.

2019 TAILGATING RECIPE GUIDE | 23

RAMONA KING

Homemade Mulled Apple Cider Serves: 4 • 1 orange • 1 lemon • 8 cups water • 1 pound apples, roughly chopped • 1 tablespoon whole allspice berries or 1 teaspoon ground • 2 teaspoons roughly chopped crystallized ginger • 1 ½ teaspoons whole black peppercorns • 1 ½ teaspoons cardamom pods or ½ teaspoon ground • 1 whole cinnamon stick, plus more for serving • 5 whole cloves • 1 bay leaf • 1 star anise, plus more for serving • Sugar, to taste Use a vegetable peeler to remove strips of peel from one half of the orange and place in a large pot. Use the peeler to remove strips of peel from the entire lemon and place in the pot.

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

Place the pot over high heat. Bring to a boil, cover and cook for 30 minutes. Reduce the heat to low and simmer, covered, until the apples are very soft and the liquid is fully flavored, 2 to 2 ½ hours.

Strain the mixture through a fine mesh strainer into a second pot.

Discard solids. Taste the cider; if you’d like it to be more fully flavored, return it to the heat and continue to cook at a rapid simmer until concentrated to your desired flavor.

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

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

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

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The Alchemist Cocktail

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

With this in mind, restaurateur Jerry Slater created a spiced apple cocktail, called The Alchemist, to sip on crisp autumn evenings.

Double-straining the cocktail will remove ice crystals and any thick globs of apple butter from the drink.

Serves: 1 • 2 ounces blended Scotch whisky • 1 tablespoon apple butter • ½ ounce oloroso sherry • ¼ ounce allspice dram • Ice cubes Combine the whisky, apple butter, sherry and allspice dram in a cocktail shaker and fill with ice. Shake vigorously until chilled.

RAMONA KING

Double-strain the cocktail by holding a small, conical fine mesh strainer between the shaker tin with a Hawthorne strainer (or a cobbler shaker with its built-in strainer) and the cocktail glass. Pour the cocktail through both strainers into the glass, using a bar spoon to swirl the ingredients inside the conical strainer if they are slow to strain. Serve immediately.

Pecans give everything a hearty flair

Upside-Down Apple Pecan Pie

This clever recipe comes courtesy of Southern Kitchen reader Joann Conway, who won our holiday pie recipe contest in 2017. Conway said she was inspired to make the pie while traveling and picking up a free booklet containing a similar recipe. “I believe it was in North Carolina,” she wrote in an email. “The upside-down technique intrigued me.”

The original recipe, by Elizabeth Deer, was a winner of the North Carolina Consumer Apple Recipe contest in 2004. Conway, however, has upped the molasses flavor by using all brown sugar and increased the ooey gooey sauce by adding more butter to the base. Home-mixed apple pie spice also helped to build flavor and a lighter touch with the pecans makes for a more elegant presentation.

We also chose to bake the pie for over an hour to ensure a crisp crust and ultra-tender apples.

It turns out that upside-down apple pie is a sleeper hit in recipe contests. It first made an appearance in the 1951 Pillsbury Bake-Off using, of course, Pillsbury Pie Crust, and a corn syrup-filled sauce. This style of pie has also made an appearance, topped with a crumbly chopped pecan sauce, in Southern Living and Taste of Home, where it gets a sugary cinnamon roll-inspired glaze over the top.

Serves: 8 • ½ cup unsalted butter, softened • 2/3 cups pecan halves plus 1/3 cup chopped pecans • 1 cup firmly packed brown sugar • Dough for a double-crust pie, both halves rolled into 10-inch rounds • 6 Rome apples, peeled, cored and thinly sliced • Juice of 1 lemon • 1 teaspoon all-purpose flour • ½ teaspoon ground nutmeg • ½ teaspoon ground cinnamon • ¼ teaspoon salt Heat oven to 450 degrees.

Use your hands or a rubber spatula to spread the butter across the bottom of a 9-inch deep-dish pie plate. Arrange the pecan halves in the pie plate and gently press into the butter. Sprinkle 2/3 cup of the brown sugar over the pecans and press firmly to adhere to the butter and pecans.

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

RAMONA KING

Go nuts

2019 TAILGATING RECIPE GUIDE | 25

plate. Leave additional overhanging crust in place for now.

Combine the remaining brown sugar with the apples, chopped pecans, lemon juice, flour, nutmeg, cinnamon and salt. Toss gently to combine. Spoon the apple filling on top of the first layer of pie dough and spread to an even layer. Place the top crust over the apples.

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

Bake for 10 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the apples are tender and the crust is crisp and browned, 1 to 1 ½ hours. Let cool for 5 minutes.

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

26 | 2019 TAILGATING RECIPE GUIDE

Bourbon Pecan Cranberry Sauce

Serves: 6 to 8 • 1 (12-ounce) bag fresh or frozen cranberries • 1 cup bourbon • ¾ cup sugar • 2 teaspoons kosher salt • Zest and juice of 1 orange • ½ cup pecan pieces, toasted

RAMONA KING

In a medium saucepan, combine cranberries, bourbon, sugar, salt, orange juice and zest, and bring to a simmer. Cook, stirring occasionally, until the cranberries have burst and mixture has thickened, 20 to 25 minutes. Fold in the pecans and transfer to a medium bowl. Refrigerate until cold before serving.

RAMONA KING

2019 TAILGATING RECIPE GUIDE | 27

Fire-Roasted Sweet Potatoes with Pecans Serves: 8 • 4 large sweet potatoes • 1 cup (2 sticks) unsalted butter • 1 teaspoon ground nutmeg • Kosher salt and freshly ground black pepper • 1 cup chopped pecans, toasted

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

Prepare a fire in a fire pit or a full chimney of coals in a charcoal grill.

Let the fire burn down so that you no longer see large flames. If using a charcoal grill, pile the coals into a mound in the center of the grill.

In a food processor, combine the peeled sweet potatoes and nutmeg.

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

Meanwhile, wrap the sweet potatoes in heavy duty aluminum foil or a double layer of standard aluminum foil.

Once the coals are hot, bury the wrapped sweet potatoes in the coals.

Let cook, adding additional coals as necessary, until the potatoes are completely soft, 1 to 2 hours. Transfer to a baking sheet and let cool slightly. When cool enough to handle, remove the foil and the skins from the potatoes.

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

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

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Soup’s on!

It’s the season for stockpots and slow cookers

RAMONA KING

Slow Cooker Tomato Soup Serves: 8 • 2 (28-ounce) cans San Marzano tomatoes • 2 cups milk • 1 sweet onion, minced • ¼ cup extra-virgin olive oil • 4 cloves garlic, minced • ¼ teaspoon crushed red pepper • Kosher salt and freshly ground black pepper • Grilled cheese sandwiches, for serving (optional) Place the tomatoes, milk, onion, olive oil, garlic and red pepper flakes in the bowl of a slow cooker. Cover and cook until the soup has thickened and the onions have softened, 3 to 5 hours on low.

Use an immersion blender to puree the soup until smooth, thickened and creamy. (Alternatively, blend the soup in batches in a conventional blender.) Season to taste with salt and pepper. Serve hot with grilled cheese sandwiches, if desired.

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Slow Cooker Chicken Noodle Soup Serves: 6 to 8 • 2 ½ pounds bone-in, skin-on chicken thighs • Salt and freshly ground black pepper • 1 tablespoon extra-virgin olive oil • 3 carrots, chopped • 1 onion, minced • 2 celery ribs, chopped • 4 cloves garlic, minced • 2 teaspoons chopped fresh rosemary leaves • ¼ teaspoon red pepper flakes • 1/3 cup white wine • 8 cups chicken broth • 2 bay leaves • ½ cup dried orzo pasta • ½ cup frozen peas • ¼ cup chopped fresh parsley Pat chicken thighs very dry and season with salt and pepper.

Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken thighs, skin sidedown, and cook until well-browned, 3 to 4 minutes per side.

Transfer to a plate, let cool and remove the skin.

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

Remove the chicken from the slow cooker. Shred the meat into bite-sized pieces, discarding the bones.

Skim off any fat from the top of the soup and remove the bay leaves.

Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook until just al dente, 5 to 7 minutes. Drain and add to the slow cooker, along with the peas and shredded chicken. Let sit until the peas are heated through, about 5 minutes. Stir in the parsley, season to taste with salt and pepper, and serve

RAMONA KING

Meanwhile, add the carrots, onion and celery to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, thyme and red pepper flakes.

Continue to cook, stirring, until aromatic, about 30 seconds.

Stir in the wine and bring to a rapid simmer, scraping up any browned bits from the bottom of the skillet.

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

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

Serves: 8 • 3 cups milk • 1 cup heavy cream • 1 pound claw crabmeat • 3 tablespoons unsalted butter • 2 tablespoons white wine • Zest of 1 lemon • 1 teaspoon Old Bay seasoning • 1/8 teaspoon ground nutmeg • 1/8 teaspoon ground celery seed • ¾ cup crushed butter crackers • 2 tablespoons dry sherry • Kosher salt In the bowl of a slow cooker, combine the milk, cream, half of the crab, butter, wine, lemon zest, Old Bay, nutmeg and celery seed.

Cover and cook on low for 4 hours.

RAMONA KING

Whisk in the cracker crumbs and sherry.

Use an immersion blender to puree the soup until smooth, thickened and creamy.

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

2019 TAILGATING RECIPE GUIDE | 31

RAMONA KING

Southern Vegetable Soup Serves: 8 to 10 • 3 tablespoons extra-virgin olive oil • 1 yellow onion, diced • 3 stalks celery, diced • 3 carrots, peeled and diced • 5 cloves garlic, minced • 1 teaspoon red pepper flakes • 2 teaspoons chopped fresh thyme • 2 teaspoons chopped fresh rosemary • 1 small head green cabbage, quartered, cored and

thinly sliced • 1 pound chopped collard greens • 3 (14.5-ounce) cans black-eyed peas, drained • 1 (14.5-ounce) can diced tomatoes • 6 cups vegetable broth • Parmesan rinds (optional) • Kosher salt and freshly ground black pepper Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions, celery and carrots

and cook, stirring frequently, until the vegetables are soft, 6 to 8 minutes. Add the garlic, red pepper flakes, thyme and rosemary, and cook until aromatic, about 1 minute. Stir in the cabbage and collards and cook until slightly wilted, 5 minutes. Add the peas, tomatoes, vegetable broth and Parmesan rinds, if using.

Bring to a simmer and then reduce the heat to low.

Continue to simmer until the vegetables are tender and the soup is flavorful, about 45 minutes. Season to taste with salt and pepper. Serve.

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Sweet treats SOUTHERNKITCHEN

Caramel pairs perfectly with fall’s flavors

Caramel Pie Serves: 8 For the pie: • ½ cup plus 6 tablespoons sugar • 1 ½ tablespoons all-purpose flour • 1 tablespoon cornstarch • 1 ½ cups whole milk • 2 large egg yolks • 3 tablespoons unsalted butter • 1 teaspoon vanilla • 1 pie shell, cooked and cooled For the meringue: • 2 large egg whites • ¼ cup sugar • ¼ teaspoon cream of tartar To make the pie: Heat the oven to 350 degrees.

In a medium saucepan, whisk together 6 tablespoons of the sugar, the flour and the cornstarch until no lumps remain. In a medium bowl, whisk together the milk and egg yolks, then stir into the cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture has thickened. (If lumps form, puree the cooked custard in a food processor before proceeding.)

Meanwhile, in a cast-iron skillet, heat the remaining ½ cup of the sugar over medium-low heat. Let the sugar melt and caramelize until it turns golden brown, occasionally swirling the pan. Remove the skillet from the heat and let cool slightly. Whisk in the butter until well-combined.

Pour the custard into the skillet with the warm caramel. Whisk until the caramel is completely dissolved, about 5 minutes. Stir in the vanilla, then pour the mixture into the prepared pie crust.

To make the meringue: In a large bowl, combine the egg whites, sugar and cream of tartar. Beat with an electric mixer until stiff, glossy peaks form when the beaters are lifted, about 5 minutes.

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

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

Recipe courtesy of Clarice White

2019 TAILGATING RECIPE GUIDE | 33

SOUTHERNKITCHEN

Chocolate Bread Pudding With Clear Caramel Sauce Serves: 8 For the bread pudding: • 4 cups heavy cream • 1 pound fresh bread crumbs, from about 7 slices of bread • 11 ounces bittersweet chocolate, finely chopped • 8 large egg yolks • ½ cup sugar • 2 teaspoons vanilla For the Clear Caramel Sauce: • 1 1/3 cups sugar • 1 cup water • Vanilla ice cream, for serving To make the bread pudding: Heat the oven to 325 degrees. Lightly coat an 8-by-12-inch or 9-by13-inch pan with butter.

Bring a teapot of water to a simmer.

Place the bread crumbs and chocolate in a large bowl.

baking dish. Bake the bread pudding until set in the center, 30 to 40 minutes.

In a medium saucepan, bring the cream to a boil over medium heat. Meanwhile, in a medium bowl, whisk together the egg yolks and the sugar.

While whisking constantly, pour about 1 cup of the hot cream into the egg yolk mixture. Whisk until smooth, then pour the egg yolk mixture into the saucepan of cream and whisk until smooth.

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

Meanwhile, make the caramel sauce: In a medium saucepan, combine the sugar with ½ cup of the water. Cook over high heat, swirling occasionally to dissolve the sugar, and bring to a boil. Continue to boil until the liquid turns caramel in color, 5 to 10 minutes. Carefully add the remaining ½ cup water and swirl to dissolve. Transfer the caramel to a heat-resistant glass or ceramic bowl. Let cool slightly.

Transfer to the prepared pan. Place the pan in a roasting pan lined with a kitchen towel. Pour the simmering water into the roasting pan so that it comes about 1 inch up the sides of th the smaller

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

Recipe courtesy of SOHO, Atlanta

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Coconut-Caramel Poke Cake with Cream Cheese Frosting

RAMONA KING

Serves: 12 For the cake: • ¾ cup plus 1 tablespoon (150 grams) packed brown sugar • 9 tablespoons (125 grams) unsalted butter, at room temperature • 4 large eggs • ¾ cup plus 1 ½ tablespoons (200 ml) coconut milk • 1 ¾ ounces (50 grams) dark chocolate, melted • ¾ cup plus 2 ½ tablespoons (130 grams) all-purpose flour • 1/3 cup (40 grams) dried unsweetened coconut flakes • 3 tablespoons cocoa powder • 2 teaspoons baking soda For the caramel: • 4 tablespoons (50 grams) unsalted butter • 1 ¾ cups (400 ml) sweetened condensed milk • ¼ tsp salt For the Coconut Cream Cheese Frosting: • 1 ½ (8-ounce) packages (350 grams) cream cheese, at room temperature • 5 tablespoons coconut cream • 4 tablespoons (50 grams) unsalted butter, at room temperature • 3 tablespoons plus 1 teaspoon (50 ml) maple syrup • 3 tablespoons (30 grams) dried unsweetened coconut flakes, plus more, toasted, for garnish

mixture into the sugar mixture.

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

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

The fun begins now as you poke holes into the cake. You can use any round tool, such as a pen or a wooden spoon handle. Be careful, however, not to poke holes all the way through the cake.

In a large bowl, beat together the sugar, butter and eggs until smooth. Stir in the coconut milk and melted chocolate. In a separate medium bowl, whisk together the flour, coconut, cocoa powder and baking soda. Gradually whisk the flour

To make the caramel: In a medium saucepan, melt the butter over medium heat. Once the butter is melted, stir in the condensed milk and salt. Bring to a simm simmer

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

Pour the caramel over the poked cake and let cool for about an hour.

To make the cream cheese frosting: In a large bowl, beat together the cream cheese, coconut cream, butter, maple syrup and coconut flakes. Chill for 30 minutes, then frost the cake evenly with the cold mixture. Sprinkle the toasted coconut flakes across the top and serve. Store leftovers in the refrigerator.

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

2019 TAILGATING RECIPE GUIDE | 35

Crockpot Caramel Apples Serves: 10 • 2 (14-ounce) bags caramels • ¼ cup water • 10 apples, washed and dried • Chopped nuts and sprinkles (optional)

Meanwhile, place sticks into the stem ends of the apples.

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

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

RAMONA KING

In a slow cooker, combine caramels and water. Cover and cook on high for 20 minutes. Stir, switch to low and begin stirring every 5 to 10 minutes, as mixture begins to turn smooth and shiny, to prevent scorching around the edges.

RAMONA KING

36 | 2019 TAILGATING RECIPE GUIDE

Watershed’s Fresh Apple Cake with Caramel Glaze Serves: 16 For the cake: • 1 cup packed light brown sugar • 1 cup granulated sugar • 1 ½ cups vegetable oil • 3 eggs • 3 cups unbleached all-purpose flour • 1 teaspoon baking soda • 2 teaspoons ground cinnamon • ½ teaspoon grated nutmeg • ½ teaspoon salt • 5 apples, peeled and diced into ½-inch pieces (Winesap or Granny Smith recommended) • 1 ¼ cups coarsely chopped pecans • 2 ¼ teaspoons vanilla For the glaze: • 4 tablespoons (½ stick) unsalted butter

• ¼ cup granulated sugar • ¼ cup light brown sugar • Pinch salt • ½ cup heavy cream

minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.

To make the cake: Heat oven to 325 degrees.

Butter and flour an 9-by-13-inch baking pan.

To make the glaze: In a saucepan, melt the butter.

Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly.

Remove from heat.

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

Bake for 1 to 1 ¼ hours (begin to check after 50

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

Courtesy of Chef Scott Peacock of Watershed on Peachtree, Atlanta

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Apple Clafoutis with Bourbon Caramel Sauce Serves: 12 For the clafoutis: • Butter, for greasing the skillet • 2 cups granulated sugar, plus more for dusting • 2 Granny Smith apples, peeled, cored and diced • 2 cups half and half • 4 ounces cream cheese, cubed • 6 large eggs • 1 cup plus 2 tablespoons all-purpose flour • 2 tablespoons brown sugar • 1 ½ tablespoons bourbon or brandy • 1 tablespoon vanilla • 1 teaspoon kosher salt For the Bourbon Caramel Sauce: • 3 cups granulated sugar • ¾ cup bourbon • 1 ½ cups heavy cream • 2 tablespoons kosher salt • 11 tablespoons unsalted butter • Vanilla ice cream, for serving

RAMONA KING

To make the clafoutis: Heat the oven to 400 degrees. Butter the bottom and sides of a

10-inch cast iron skillet. Dust the inside until completely coated with a light layer of sugar.

Spread the apples in an even layer in the bottom of the skillet.

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

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

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

While the clafoutis bakes, make the caramel

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

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

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

38 | 2019 TAILGATING RECIPE GUIDE

SOUTHERN KITCHEN

Tastes of the South

2019 TAILGATING RECIPE GUIDE | 39

Pimento cheese recipes For any occasion The “perfect” Southern pimento cheese recipe will willl be difdiffev veryon ne ferent depending upon whom you ask. But almostt everyone chunky y agrees that the ideal is effortlessly spreadable, a bit chunky ayon nnaise. and — most importantly — never drowning in mayonnaise. se before, before,, If you have never made your own pimento cheese ightt conit may take a bit of trial and error to achieve the right fu un sistency and texture, but figuring it out is half thee fun ve masmasbecause you get to eat your mistakes. Once you’ve sic tered at least one the following time-tested, classic men nt. pimento cheese recipes, you’ll be ready to experiment.

Southern Kitchen’s Pimento Cheese he eese Our signature pimento cheese recipe combines tangy white e che cheddar hedd d ar wit with th smooth Monterey Jack and rich cream cheese, plus plenty of p peppers and eppers an ep nd mayonnaise, of course. We like to use whole roasted red pepper epper e instead d of watery diced pimentos (sorry, grandma!) and blend in pickle ckle jjuice, uice, Worcestershire sauce and Texas Pete for some heat. Use this cheesy is che eesy spread on just about anything for a decadent, peppery kick, eat k, or e a it at straight from the bowl — it’s that good. Feel free to fiddle with pro proporroportions to suit your fancy, but whatever you do, make sure you u use e Duke’s s mayonnaise. It makes a difference.

Serves: 8 to 10 • 4 cups grated sharp white cheddar • 2 cups grated Monterey Jack • 4 ounces cream cheese • 3 roasted red bell or piquillo peppers, drained and diced • ½ cup mayonnaise • 2 tablespoons pickle juice (any type of pickle is fine) • 2 tablespoons Worcestershire sauce • 2 teaspoons hot sauce • Salt and freshly ground black pepper • Celery sticks, for serving • Crackers, for serving

Serve with crackers or celery sticks.

WIKIMEDIA

In a food processor, combine the cheddar, Monterey Jack, cream cheese, am chee ese, peppers, mayonnaise, pickle juice, Worcestershire sauce and hot sauce. nd h ott sauce e.

Pulse until the peppers and cheese have broken down and justt begin to o combine. Season to taste with salt and pepper.

40 | 2019 TAILGATING RECIPE GUIDE

Linton L inton Hop Hopkins’ pkins’ Pimento Cheese P imento Ch heese e This pimento chees This T cheese se recipe reci re c pe e was as con contribo trib on tr bLinton and uted by Atlanta chef ef L into in on Hopkins, s, a nd Holeman and Finch and is served at both Ho ole lema man n an a d Finc nch h an a nd d Restaurant where R Re staurant Eugene, w h re iitt appears he appe pear ars in cheese base mini pimento chees ese e macarons. maca ma carrons s. Th The eb ba ase Hopkins and his wife recipe is one that Hop opkiins a nd h is w iffe together home Gina created togethe her at h ome wh om when e they y first started dating..

Serves: 6 to 8 peppers • 3 red bell pepper rs shredded • 2 cups coarsely s hred hr edde d d sharp sharrp yellow w cheddar cheese • ½ cup cream che cheese, ees ese, e softened d • ¼ cup mayonnais mayonnaise se • 1 tablespoon juic ce fr ffrom om a jar of bread d and juice (optional) butter pickles (op pti tion onal) • ¼ teaspoon Taba Tabasco basco o • Kosher salt and d ffreshly resh hly ground d black pepper crackers, serving • Saltine cracker rs, ffor or servi ing preheat broiler.

Place Light a grill or pre eheat the bro oil iler er. Pl Plac a e over the bell peppers o verr the hot fi ve fire or under fir er cook, until charred the broiler and co ook ok, turning, g u nt charr ntil rred ed peppers plate all over. Transfer tthe h bell pepp he per ers to a p late la te temperature. and let to cool to o rroom o m temper oo erratur attu e. peppers discard Peel the roasted p e pers and d ep i card the is the Cut peppers cores and seeds. C ut the pep eppe pers pe r into 1/ 1/88inch dice and patt dry paper y with p ap per er ttowels. owells.

RAMONA KING

In a large bowl, m mix diced peppers with i the dic ix ced dp eppers ep sw ith it h the cheddar cheese, cheese, mayonchee ese, cream m ch che eese, ma m yonyo n naise, pickle juice e (iff using) u ing) us g) and and Tabasco.

Tabas as asco sco.

Season to taste with with salt and d pepper. pepperr. pe pep Cover and refrigerate refriger erat a e for att least lea ast s 2 hours. hou ours.

Serve with the crackers. cra rackers.

2019 TAILGATING RECIPE GUIDE | 41

Pimento Cheese with Real Pimentos OK, fine. Want a great recipe that uses jarred, diced pimentos? Look no further than this simple recipe, adapted by Virginia Willis. Its classic lineup of ingredients include grated Vidalias and Worcestershire sauce, in addition to grated cheddar and, yes, jarred pimentos. Serve it with plenty of celery sticks.

Serves: 4 cups • 1 ½ pounds extra sharp cheddar cheese, grated • ½ Vidalia onion, grated • ½ cup mayonnaise, or to taste • ¼ teaspoon Worcestershire sauce or to taste • 1 (7-ounce) jar pimentos, drained and chopped • Tabasco sauce to taste • Celery stalks or crackers, for serving In a large bowl, stir together the cheese, onion, mayonnaise and Worcestershire sauce until well combined. Add pimentos and season with Tabasco sauce and salt and pepper, if desired. Store in an airtight container in the refrigerator for up to 2 weeks.

BIGSTOCK

Serve with celery stalks or crackers.

SERVING IDEAS So, how do you eat pimento cheese? More ways than you can count.

The most traditional style is to spread the pimento cheese between two slices of white bread. Other popular options include wedging it into celery ribs, serving it alongside crackers or using it as a gooey topping for burgers.

We shaped a big batch of our pimento cheese recipe into a horse for the Kentucky Derby this past year, but you can certainly take this idea and run with it for all kinds of holidays. Pimento cheese Santa? Yes, please! Pimento cheese leprechaun? Sure! Pimento cheese American flag? Just shape the cold cheese into whatever you like and use items like fruit, veggies and crackers to complete the scene. For example, our horse included a caper as an eye, with red peppers and carrots forming a sun and celery and broccoli “grass.”

SOUTHERN KITCHEN

42 | 2019 TAILGATING RECIPE GUIDE

Pimento-Bacon Sliders

Serves: 10 to 20 • 10 slices bacon • 2 avocados • 20 soft dinner rolls, such as King’s Hawaiian • 10 ounces pimento cheese • Freshly ground pepper Heat oven to 425 degrees.

Arrange the bacon on a wire rack and place in a rimmed baking sheet. Bake until the bacon has reached your desired crispness, 25 to 30 minutes. Blot with a paper towel to remove excess fat and let cool. Break each piece in half.

Peel and slice the avocado to your desired thickness, keeping the length about the width of the roll. If making ahead, brush with oil to prevent flesh from turning brown.

Slice the rolls using a serrated bread knife, leaving one side intact.

To assemble, spread 1 tablespoon of pimento cheese onto each roll. Top with the bacon and avocado slices. Sprinkle with freshly ground pepper. Close roll and secure with an appetizer pick. Serve.

2019 TAILGATING RECIPE GUIDE | 43

Pimento Beer Cheese Dip While the basic recipe for pimento cheese is simple yet satisfying, sometimes you need to take it a little further. That’s where this beer cheese dip recipe comes in. It can either be served as a cold spread or as a warm fondue, and it is even better when you add the flavors of pimento cheese.

Serve it with homemade soft pretzels if you’re feeling extra ambitious.

Serves: 6 • 1 pound sharp cheddar cheese, grated • 4 teaspoons cornstarch • 1 (12-ounce) bottle beer, preferably a light-bodied ale or lager • 1 jar diced pimentos, drained • 1 tablespoon Dijon mustard • 2 teaspoons Worcestershire sauce • 2 teaspoons hot sauce • Kosher salt and freshly ground black pepper In a medium bowl, toss the cheese with the cornstarch.

In a medium saucepan over medium heat, combine the beer, pimentos, mustard and Worcestershire sauce. While whisking, heat until simmering, 5 to 7 minutes.

Whisk in the cheese mixture, and continue to whisk until the cheese is melted and smooth. Remove from the heat and whisk in the hot sauce. Season to taste with salt and pepper and serve hot.

RAMONA KING

44 | 2019 TAILGATING RECIPE GUIDE

Cast away Time to heat up the skillet

Cast Iron Breakfast Pizza Feel free to use store-bought pimento cheese and pizza dough here; there’s no need to make those from scratch. We also used fast food hash browns when we tested this recipe; thawed frozen tater tots will also work well. Use your favorite brand of breakfast sausage and country ham.

Crank the oven up to its highest temperature — but not broil, lest the cheese burn to a crisp. Get all of your toppings ready to go before heating the skillet; the process moves quickly once you add the dough to the skillet.

Serves: 4 • 12 ounces pre-made pizza dough • All-purpose flour, for dusting • Yellow cornmeal, for dusting • 1 cup pimento cheese • 1 cup cooked, crumbled breakfast sausage • 4 strips applewood smoked bacon, cooked and crumbled • ¼ cup diced country ham • 1 cup diced prepared hash browns or tater tots • 2 cups shredded low-moisture mozzarella • 3 large eggs • 1 tablespoon unsalted butter • Thinly sliced scallions, for serving • Hot sauce, for serving

RAMONA KING

Heat the oven to 525 degrees, or as hot as it will go. Place a 12-inch cast iron skillet in the oven to heat for 20 minutes.

Lightly dust a work surface and rolling pin with flour and roll out the pizza dough into a 12-inch disk.

Remove the skillet from the oven and lightly dust the bottom with

cornmeal and flour. Carefully press the dough into the bottom of the skillet.

Working quickly, spread the top of the dough with the pimento cheese, then top with the sausage, bacon and country ham. Nestle the hash brown pieces among the meats. Cover the top with the cheese and bake until the cheese is melted and bubbly, 12 to 15 minutes.

While the pizza is cooking, cook the eggs: Heat a large nonstick skillet over medium heat. While the skillet is heating, crack the eggs into a medium bowl and beat with a whisk or fork until the yolks and whites have completely combined.

Add the butter to the skillet and swirl it around in the pan until melted and foamy. Add the eggs and let sit until the eggs just begin to set on the bottom of the pan, 5 to 10 seconds. Stir gently with a rubber spatula, lifting up any curds from the bottom of the pan, and continue to cook over the heat to firm curds, about 30 seconds.

Remove from the heat and continue stirring for another 30 seconds.

Return the skillet to the heat and continue to cook, moving the pan on and off the heat about every 30 seconds, until the curds are still shiny, but not dry and firm, about 5 minutes. Season with salt and pepper and transfer to a bowl.

Carefully slide the pizza out onto a cutting board and top with the scrambled eggs. Garnish with scallions, cut into wedges and serve with the hot sauce.

RAMONA KING

2019 TAILGATING RECIPE GUIDE | 45

Cast Iron Skillet S’mores

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

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

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

46 | 2019 TAILGATING RECIPE GUIDE

Cast Iron Chocolate Chip Cookie Serves: 8 • ½ cup (1 stick) unsalted butter, softened • 2/3 cup brown sugar • ½ cup granulated sugar • 1 large egg • 1 teaspoon vanilla • 1 teaspoon coffee extract (optional) • ½ teaspoon salt • 1 2/3 cups all-purpose flour • ½ teaspoon baking soda • 2 cups semisweet chocolate chips • Vanilla ice cream, for serving Heat the oven to 350 degrees.

Using a mixer, cream the butter until light and fluffy. Gradually add the brown sugar and granulated sugar and continue creaming until once again light and fluffy. Add the egg and beat until combined. Add the vanilla and coffee extract, if using, followed by the salt. Beat until combined.

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

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

RAMONA KING

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

2019 TAILGATING RECIPE GUIDE | 47

RAMONA KING

Classic Southern Cornbread Serves Serves: Serv es:: 6 to 8 cup tablespoons cornmeal •1c up plus plu lus s 2 ta tabl bles espo poon ons s co corn rnme meal al • 1/ 1/33 cup up a all-purpose ll-p ll pur urpo p se e fl flou flour ourr teaspoons • 2 tea aspoo o ns baking bak king powder • 2 teaspoons kosher salt • 1 cup p buttermilk • 1 (14.75-ounce) can cream-style corn • 2 llarge arge eggs • 2 jalapeño peppers, pepp pper e s,, seeded see e ded and an a nd minced (optional) (op op pti tion nal al)) • 8 ttablespoons a le ab lesp spoo oons oo ns (1 (1 stick) stic st ick) k unsalted k) uns n al alte ted d butter, butt bu tter tt err, melted me m eltted and and slightly sli ligh gh htl t y cooled cool co oled oled ol e • ¼ cup cup b bacon acon ac o g on grease reas re eas ase e or a additional d it dd itio io iona ona nall unsa un unsalted nsa salt ltte ed db butter uttte t r Heat oven 400 degrees.

Place 10-inch cast skillet He H eat a the th he eo ve ven en to o4 00 d egre eg rre ees es. P es.

Pl lac ace a 10 1 -iin -inc nc ch ca ast st iiron ron sk ro s kil ille ille lett on tthe he he center oven. ce c ent nter e rrack ack ac ck o off tthe he h eo ve ven. en n..

Wh Whil ile e th the e ov oven en iis s he heat atin ing, g, w hisk hi sk ttogether oget og ethe herr th the e co corn rnme meal al,, flo flour ur,, ba baki king ng While heating, whisk cornmeal, flour, baking powd po wder er and and salt sal altt in a large lar arge ge b owl. ow l. In In a medium medi me dium um b owl, ow l, w hisk hi sk ttogether oget og ethe herr powder bowl. bowl, whisk the e bu butt tter ermi milk lk, co corn rn, eg eggs gs a nd jjalapeños, alap al apeñ ños os, if u sing.. Sl si Slow wly yw hisk hi sk iin n th the e buttermilk, corn, and using.

Slowly whisk butter er. butter.

Whisk the e buttermilk mixture into th he cornmeal mixture until just the comb co m in ned ed.. combined.

Ad A d th the e ba baco con n gr grea e se to the ea e ho ot ca c s iiron st ron s ro sk killle et an a d sw swirl to mak ake e Add bacon grease hot cast skillet and make s su ure ee nttirre bo b tttom mo the e sk skil ille le et is c oate oa ted. d. P o r th ou the e ba att t er iinto nto nt o th the e ho hott sure entire bottom off th skillet coated.

Pour batter skillet, smoothing even Bake until the cornbread sk s kil ille ille lett,, s moot mo o hing hiing ng tthe he ttop he op p iinto nto nt o an e ven ve n la llayer. y r. B ye ake ak e un nti t l th he co corn rn rnbr nbr brea ead ea d golden brown toothpick inserted the center comes out is sg olde ol en br b ow wn and and a to an ootth hp pic pic ck in ns se ert rted e iin ed n th he ce cent nter nt err c om mes so utt clean, 25 30 minutes.

Let cool for minutes, slice into wedges and cl c lean ea an, n, 2 5 to to 3 0 minu mi inu nutte es. s. L ett c e ool ffo oo or 10 0m iin nut ute utes es s, slic s sl lic ce in ntto ow edge ed es an nd serve se s erv erv ve hot. ho h ot. t

48 | 2019 TAILGATING RECIPE GUIDE

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