Christmas All Through the South

I was born in Pennsylvania but moved to South Florida when I was eight years old. After being in Florida for almost 35 years I consider myself a Florida girl. I love the warm weather, the ocean and palm trees.

Southern Living sent me a book called, Christmas Though the South. This was perfect for me. While there are some beautiful snowy pictures I love Christmas on the beach.

No one does Christmas like the South, and the editors of Southern Living have outdone themselves this holiday season with their inspirational coffee table book, CHRISTMAS ALL THROUGH THE SOUTH (November 4, 2014; Oxmoor House, $40/Hardcover). Combining all the elements for which Southern Living is known and revered – food, travel, and gorgeous homes – this book is a joyous journey around the region that showcases the unparalleled hospitality, rich history and larger-than-life celebrations that are the Southern holiday way.

As Southern Living editor-at-large Kim Cross writes in the book’s introduction, “The South may not be the only region that goes overboard for the holidays, but we like to think we do it with inimitable style.” That same unbridled exuberance that Kim describes is also what makes CHRISTMAS ALL THROUGH THE SOUTH an endless source of inspiration for decking the halls and planning this season’s festivities. This book is meant to be read, flipped through, book marked, and shared as your holiday season is illuminated by a kaleidoscope of these merry traditions.

Whether it’s finding the perfect tree at a North Carolina tree farm, watching the boats festooned with colorful lights at Homeport Marina on Alabama’s Gulf Coast, or enjoying the sparkling lobby of The Roosevelt Hotel in New Orleans, CHRISTMAS ALL THROUGH THE SOUTH captures the beauty of the holidays from beginning to end. As you flip through the pages of this book, you’ll be transported on a breathtaking visual journey with over 400 full-color photos that bring to life the joyful memories, enduring traditions, local authenticity, and open-armed warmth inherent to every Southern holiday celebration.

Woven throughout the book are also menu ideas and recipes for every festive occasion:
• Start the season with A Hearty Picnic In The Pines while fetching that perfect tree with a menu that includes Rosemary Scented Cold Cider, Skillet Fried Chicken, and a Caramel Drop-Banana Bread Trifle.
• An impressive Merry Christmas Eve Dinner spread of Honey-Rosemary Crostini, Spice-Rubbed Smoked Turkey Breast with Mushroom Gravy, Pecan Cornbread, and a White Chocolate-Peppermint Mousse Pie will bring everyone happily around the table.
• Stacks of Hummingbird Pancakes, Red Velvet Pancakes, German Chocolate Pancakes and Caramel Cake Pancakes for a fun and festive Christmas Morning Brunch.
• A Lucky Oyster Roast on New Year’s Day also features “lucky” Southern dishes like Cumin-Spiced Black Eyed Pea Dip and a Collard Green and Kale Salad.

It also wouldn’t be a deliciously Southern Christmas without an abundance of sweets and the famous white cake. CHRISTMAS ALL THROUGH THE SOUTH has more than ten Christmas Cake recipes including a Snowy White Layer Cake with Fondant Snowflakes, Bourbon Eggnog Cake, and a five-layer Red Velvet-White Chocolate Cheesecake. And after a festive evening of caroling, enjoy a Cookies & Cocktails party with Spiced Sorghum Snowflakes, Coconut Snowballs, and a Chocolate Cream Martini by the fire.
With its charming destinations, Southern Living-tested recipes, elegant decorations, and gracious hospitality, CHRISTMAS ALL THROUGH THE SOUTH is bound to be the keepsake every Southerner will want to own and look to, year after year. As Rick Bragg writes in the foreword, “The Southern Christmas is rich in its traditions, its own beauties, its own recipes and notions and, yes, peculiarities. It is why, no matter where we live in this world, we yearn to come home as time draws near.” Just reading CHRISTMAS ALL THROUGH THE SOUTH is like coming home for the holidays.

A few of my tops picks from the book are:

This small town church in the snow is just beautiful to look at. I’d even visit it.

Virginia Christmas Lights on page 335 is just amazing.

And this Layered Peppermint Cheesecake looks delicious! I’ve got to try this!

Layered Peppermint Cheesecake
Makes 10 to 12 servings • Hands-on 1 hour, 10 min. • Total 8 hour, 30 min.

Peppermint Cheesecake Layers
3 (8-oz.) packages cream cheese, softened
1⁄2 cup sugar
2 Tbsp. unsalted butter, softened
3 large eggs
1 Tbsp. all-purpose flour
11⁄2 cups sour cream
2 tsp. vanilla extract
1⁄4 tsp. peppermint extract
2⁄3 cup crushed hard peppermint candies

Sour Cream Cake Layers
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1⁄3 cup vegetable oil

White Chocolate Mousse Frosting
2⁄3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 tsp. vanilla extract
Garnishes: white chocolate curls, hard peppermint
candies

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, ½ cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, 1 at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1⁄2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2⁄3 cup sugar and 1⁄4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add white chocolate morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
7. Assemble cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve.

Anne

I'm a mother of 2 who likes to get involved in too much! Besides writing here I started a non-profit, I'm on the PTO board, very active in my community and volunteer in the school. I enjoy music, reading, cooking, traveling and spending time with my family. We just adopted our 3rd cat and love them all!

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