By Kimberly Schlapman
A down-home Southern cookbook by way of one of many founding individuals of the platinum-selling nation tune band Little gigantic city and superstar of the preferred cable express Kimberly’s easily Southern.
Kimberly Schlapman is the lady round the corner. She’s additionally an award-winning Nashville famous person and the preferred host of Kimberly’s easily Southern, her pleasant hit tv cooking series.
Fans have fallen for Kimberly’s effortless self assurance within the kitchen and easy manner she entertains. They love her cooking an identical approach they’ve swooned over her excessive harmonies making a song with nation song powerhouse Little substantial city. In Oh Gussie!, Kimberly stocks soul-pleasing recipes and soul-stirring tales from her roots within the Appalachian foothills of north Georgia, her travels on travel with the band, and from the lifestyles she loves again domestic in state music’s capital.
Kimberly’s cooking kind embodies sleek, healthy, Southern home-cooking—fresh, available, nutritious, fast, and enjoyable. With Oh Gussie!, fanatics can whip up a batch of Georgia Peach Salsa for a tailgate get together; deliver a pot of Kimberly’s poultry and Dumplings to the subsequent local potluck; serve a few Baked Onion earrings with scorching Ranch Dip for the large video game; sweeten up a weekend brunch with Sticky Cinnamon Rolls; and end off a pleasing meal with bowls of massive Batch Banana Pudding.
Filled with stunning colour images that seize the flavour and enjoyable of her scrumptious nutrition, Oh Gussie! honors Kimberly’s liked Georgia mountain-home cooking and serves up helpings of her favourite meals from Nashville besides.
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Additional info for Oh Gussie!: Cooking and Visiting in Kimberly's Southern Kitchen
Cover the pot, reduce the heat to medium-low, and simmer until the pears are just tender, 3 to 4 minutes. Remove the pears to a small bowl with a slotted spoon, but keep the ginger and liquid in the pot. Increase the heat to medium-high and boil the liquid until it’s reduced by half, 5 to 6 minutes. Pour the syrup over the pears and let them macerate until ready to serve. (The pears can be made ahead of time and stored in their syrup in the refrigerator for up to 3 days. ) To serve, cut the gingerbread cake into squares and set them on WsweetInterior_Layout 1 6/7/13 2:11 PM Page 49 serving plates.
Reheat it as necessary if it begins to solidify while you work. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with a thin dishtowel. Arrange the pan so the long side is closest to you. You want to roll the strudel into a long log, not a short one. Set one single sheet of phyllo over the towel. Brush lightly all over with butter. Repeat for five more layers, buttering the top layer as well. Leaving a 2-inch (5-cm) margin around the edges, sprinkle the biscotti crumbs on the bottom half of the dough only.
Bring to a boil and cook without stirring for 5 to 10 minutes until the liquid is bubbly, deepamber, and reduced by more than half. Remove the pan from the heat and stir in the heavy cream. Pour the sauce into a small bowl to cool slightly. ), and add extra salt as desired. Serve the still-warm apples with caramel sauce drizzled on top and a scoop of vanilla ice cream on the side. These apples are best eaten the day they’re made, but leftovers can be stored in the refrigerator for 1 to 2 days and reheated in the microwave until warm.