Editors of Southern Living Magazine - Christmas with Southern Living 2016: The Complete Guide To Holiday Cooking And Decorati

2016 CHRISTMAS WITH THE COMPLETE GUIDE TO HOLIDAY COOKING AND DECORATING SPECIAL BONUS SECTION CELEBRATES THE MAGAZINES 50TH YEAR Welcome As we celebrate the season this year, we also celebrate 50 years of Southern Living . Since 1966, the magazine has endured as the resource for Southern food, decorating, and entertaining ideas. It doesnt matter if you live deep in the heart of the South or far from it, Christmas with Southern Living delivers holiday inspiration with the turn of every page. Whether your holiday tradition is to host casual family gatherings or formal Christmas feasts, you will find carefully crafted menus and over 100 meticulously tested recipes for every occasion throughout the season. Youll also discover fabulous gifts from the kitchen along with festive packaging ideasmaking each gift truly unique. With over 80 pages dedicated to holiday decorating along with resources for getting the look in your own home, we make decking the halls simpler than ever before.

Finally, to celebrate our 50th anniversary, we offer a special bonus section highlighting 50 candy and bonbon recipes collected from all five decades of the magazine. So take a seat by the fire, put your feet up, and get in the holiday spirit, Southern Living -style. Merry Christmas! Katherine Cobbs
Senior Editor Contents Entertain Forest Feast Usher in the holiday season with an autumn-meets-winter feast highlighting foraged delights like wild mushrooms, nuts, and woodsy herbs along with company-worthy roast turkey and all the fixins. The Menu SERVES 6 TO 8 A Warm and Welcoming Entry Woodsy accents in brown, copper, gray, and green come together in a livable, neutral decorative scheme to carry you through the holiday season and beyond. A long-lasting arrangement of bark, branches, moss, and berries crowned with a gleaming bronze sphere is reflected in a mirror for double the impact. An everlasting wreath need not be evergreena mass of nuts, acorns, and dried forest floor finds given a light metallic sheen adds a warm sparkle to the front door and is as welcome an accent at Halloween as it is topped with a conifer bough and bow at Christmas.

A bakers wooden dough bowl finds new use as a pretty place to corral packages wrapped and ready for giving. Tiny bark baskets filled with posies made from delicate blossoms make sweet parting favors for family and friends. Fireside Forest A verdant centerpiece in many shades of green with accents of glowing copper serves as a party focal point for a rustic feast. Woodland Mantel Pinecones, bark, candles, and greenery are natural elements that go with any decor. Fig-Rosemary Rye Smash MAKES cup HANDS-ON 10 minutes TOTAL 10 minutes, not including syrup Sweet-and-savory with a spike of spirit and an herbal syrup infusion, this cocktail is equally delicious with bourbon in place of the rye. cup rye whiskey cup Fig-Rosemary Honey Syrup 1 tablespoons fresh lemon juice 2 dashes lemon bitters Garnishes: reserved fig pieces from Fig-Rosemary Honey Syrup, fresh rosemary sprigs, lemon rind strips Combine first 4 ingredients in a cocktail shaker with ice.

Shake vigorously for 30 seconds. Strain into 2 (8-ounce) rocks glasses filled with ice. Note: We tested with Bulleit rye whiskey and Fee Brothers lemon bitters. Fig-Rosemary Honey Syrup MAKES cup HANDS-ON 10 minutes TOTAL 55 minutes cup chopped Mission figs cup honey 1 fresh rosemary sprig cup water Bring all ingredients and cup water to a boil over medium-high heat in a small saucepan, stirring constantly. Boil until honey dissolves. Remove from heat, and let stand 15 minutes.

Pour through a strainer into a bowl. Reserve figs for garnishing drinks, if desired. Cool syrup completely (about 30 minutes). Store in refrigerator up to 1 week. Brussels Sprout Crostini with Pumpkin Butter and Hazelnuts SERVES 6 to 8 HANDS-ON 20 minutes TOTAL 20 minutes This recipe calls for store-bought crostini to help save time, but making your own will always impress your guests. 1 pound Brussels sprouts, thinly shaved 2 tablespoons olive oil 4 garlic cloves, minced 1 teaspoon ground coriander teaspoon kosher salt teaspoon ancho chili powder teaspoon ground cumin 1 tablespoon sherry vinegar 2 tablespoons minced fresh chives 1 teaspoon lime or lemon zest cup homemade or store-bought pumpkin butter 30 homemade or store-bought crostini cup blanched hazelnuts, toasted and coarsely chopped Cook Brussels sprouts in hot oil in a large skillet over medium-high heat, stirring occasionally, until bright green.

Cover, reduce heat, and cook 5 minutes or until just tender. Add garlic and next 4 ingredients. Cook, stirring constantly, 1 minute or until fragrant. Add vinegar, stirring to loosen browned bits from bottom of skillet. Remove from heat, and stir in chives and lime zest. Spread about 1 teaspoon pumpkin butter on each crostini.

Top with Brussels sprouts mixture and hazelnuts. Serve warm or at room temperature. Note: We tested with McCutcheons pumpkin butter. Time-Saver While a mandoline is ideal for paper-thin slices, its a bit cumbersome to use with Brussels sprouts. Shave time off prep by shaving the sprouts in a food processor fitted with the slicing disc attachment instead. Roasted Butternut Squash-Apple Soup SERVES 6 to 8 HANDS-ON 30 minutes TOTAL 1 hour, 20 minutes, not including oil The Walnut-Chive Oil can be made 3 days ahead and refrigerated.

Remember to bring it to room temperature before serving with the soup. The soup itself can also be made ahead and will be great with lunch the next day. 2 pounds butternut squash, peeled and cut into -inch cubes 2 medium-size Gala apples, peeled and cut into -inch cubes 1 medium leek, cut into -inch half-moon slices 2 medium shallots, quartered 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh sage 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon smoked paprika teaspoon freshly ground black pepper 5 cups chicken broth 1 bay leaf 1 cup heavy cream Walnut-Chive Oil Garnish: toasted walnuts Preheat oven to 450F. Toss together first 10 ingredients in a large bowl; divide between 2 large jelly-roll pans. Bake at 450F for 30 to 35 minutes or until tender, rotating pans and tossing vegetables halfway through. Transfer vegetables to a large saucepan, and add broth and bay leaf.