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    Southern Living Christmas at Home: A Lifestyle Coloring Book
    Southern Living Christmas at Home: A Lifestyle Coloring Book
    Southern Living Christmas at Home: A Lifestyle Coloring Book
    Ebook280 pages1 hour

    Southern Living Christmas at Home: A Lifestyle Coloring Book

    By The Editors of Southern Living

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    About this ebook

    Southern Living Christmas at Home visually depicts Southern traditions at its finest - from tree-trimmings to decorations to the food and festivities-this book is the perfect stocking - stuffer or self-gift to enjoy the holiday season. Craft and DIY projects included!
    LanguageEnglish
    PublisherLiberty Street
    Release dateOct 14, 2016
    ISBN9780848752460
    Southern Living Christmas at Home: A Lifestyle Coloring Book

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      Book preview

      Southern Living Christmas at Home - The Editors of Southern Living

      BAILEY

      It’s Not Christmas Without...

      Grandma’s fruitcake, childhood stockings, and piles of homemade waffles on Christmas morning. These are a few of the things that don’t ever seem to change. You may try new recipes and buy new ornaments (and we hope you do!), but there are some traditions that just define a Southern holiday. We’ve compiled a list of some of our favorite rituals and classic recipes that grace our tables and homes year after year.

      A Table Set for Miles

      An elegant, sit-down dinner on Christmas Eve is a family tradition throughout the South. And if ever there is a time of year to break out all the finest things you own—from china and crystal to linen napkins and placecards—this is it. So dust off that dining room table and go all out with fresh flowers, wreaths, and garland. This is one time when it’s ok for the decor to upstage the meal.

      Vintage Collections

      Nothing signals the holidays like setting up displays of treasured collections, such as nutcrackers and nativities. Whether these items are family heirlooms passed down through the years or you’ve hunted them from flea markets, eBay, and garage sales, it’s a rite of passage in the South to start a collection and display it with pride.

      Oyster Casserole

      On tables throughout the South, it wouldn’t be Christmas without this rich and creamy dish. It goes by many names—oyster pie, oyster dressing, scalloped oysters—but here’s one of our favorite versions, with buttery breadcrumbs and a velvety sauce.

      5 Tbsp. salted butter, divided

      ¼ cup chopped yellow onion

      ¼ cup chopped green bell pepper

      ¼ cup chopped celery

      2 scallions, thinly sliced

      1 tsp. minced garlic

      2 (16-oz.) containers fresh oysters, drained well

      4 oz. fresh mushrooms, sliced (about 1 ½ cups)

      2 Tbsp. all-purpose flour

      ½ cup heavy cream

      1 oz. Parmesan cheese, grated (about ¼ cup)

      ¾ tsp. kosher salt

      ¼ tsp. black pepper

      ¼ tsp. ground nutmeg

      1 cup coarse fresh breadcrumbs (from ¼ baguette)

      1. Preheat broiler. Melt 2 tablespoons of the butter in a skillet over medium-high. Add onion, bell pepper, celery, scallions, and garlic. Cook, stirring, until vegetables soften, 5 to 7 minutes. Add oysters and mushrooms. Bring to a simmer, and cook, stirring often, 5 minutes. Set aside.

      2. Melt 1 tablespoon of the butter in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, until smooth, 30 seconds to 1 minute. Add cream, and cook, whisking constantly, until very thick and beginning to bubble. Add Parmesan, and cook, whisking constantly, until cheese is melted. Remove from heat.

      3. Using a fine wire-mesh strainer, strain oyster mixture; discard liquid. Add oyster mixture to cheese sauce; stir until fully incorporated. Stir in salt, pepper, and nutmeg. Spread mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish. Melt remaining 2 tablespoons of butter; toss breadcrumbs with melted butter, and sprinkle over oyster mixture.

      4. Broil on middle rack of oven until breadcrumbs are deep golden brown and mixture is bubbly, 4 to 5 minutes.

      SERVES: 4

      ACTIVE: 20 MIN.

      TOTAL 30 MIN.

      Mother’s Mystery Fruitcake

      Author Cassandra King re-created her mother’s famous fruitcake that was always anticipated and sometimes even applauded. The flavor is so special that a single taste could convert even the most avid fruitcake hater. Behold: the recipe.

      3 cups chopped mixed dried fruit (such as cherries, apricots, dates, prunes, and apples)

      1 cup chopped dried candied pineapple

      ½ cup currants

      ¼ cup finely chopped crystallized ginger (or more to taste)

      1 ½ cups brandy or bourbon, divided

      1 cup unsalted butter

      1 ½ cups granulated sugar

      5 large eggs

      1 Tbsp. vanilla extract

      3 cups all-purpose flour

      1 tsp. baking powder

      1 tsp. salt

      2 cups pecans, chopped Cheesecloth

      1. Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl; stir together with 1 cup brandy or bourbon. Cover and set the mixture aside for 2 hours to infuse the dried fruit.

      2. Preheat the oven to 325˚F. Grease a tube pan with cooking spray. Cream together the butter and sugar in a large bowl, and beat in eggs 1 at a time. Stir in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt. Using a large wooden spoon or spatula, stir the flour mixture into the butter mixture until thoroughly combined. (Do not beat with a mixer.)

      3. Stir in the soaked fruit mixture and chopped pecans. The mixture will be thick.

      4. Scrape the mixture into the prepared tube pan, smoothing the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted into the center of the fruitcake comes out clean. Cool 15 minutes before removing from pan. Cool completely on a wire rack, about 45 minutes.

      5. Soak a layer of cheesecloth in enough brandy or bourbon to moisten thoroughly (about ½ cup). Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil. Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.

      SERVES 16-20

      ACTIVE 35 MIN.

      TOTAL 4 HOURS, 40 MIN. (PLUS 24 HOURS RESTING)

      Christmas Cards on Display

      The anticipation each day of receiving Christmas cards is one of the holiday’s all-time highs. Filled with family photos and written roundups of the year, these cards have become so creative that it’s a shame not to display them at home for all to see. Take a cue from the room below, and also display your own cards from years past—a great way to take a walk down memory lane.

      Wreaths on Every Surface!

      There must be a tenet of Southern Christmas decorating that says Let no surface remain untouched, and we agree. Doors, walls, and windows of every size are the classic spots to hang a wreath. They don’t have to be elaborate—a simple ribbon and berries or pinecone accents will do. But do find unique spaces to display a wreath, like above an outdoor fireplace or on a garden gate.

      Punch Bowls

      Large family gatherings and holiday parties require big-batch drinks. And there’s not a more beautiful way to serve them than with a punch bowl and ladle. Scour estate sales and second-hand shops for vintage ones and your punch will always look its best.

      CRAN-RASPBERRY-VANILLA PUNCH

      6 cups 100% cranberry-raspberry juice

      6 cups sparkling cranberry-flavored beverage

      1 Tbsp. vanilla extract

      1 pt. raspberry sorbet

      Garnish: frozen whole cranberries

      Stir together first 3 ingredients in a large punch bowl; scoop sorbet into punch. Serve immediately.

      Note: We tested with Ocean Spray Sparkling Cranberry Flavored Beverage.

      MAKES ABOUT 3 ½ QT.

      ACTIVE 10 MIN.

      TOTAL 10 MIN.

      LEMON-LIME-ROSEMARY PUNCH

      6 cups limeade

      6 cups lemon-lime soft drink

      1 pt. lemon sorbet

      1 pt. lime sherbet

      2 to 3 fresh rosemary sprigs

      Garnishes: lemon and lime slices

      Stir together first 2 ingredients in a large punch bowl. Scoop sorbet and sherbet into punch; add fresh rosemary sprigs. Serve

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