From the Editor

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Join Me on this Winter Journey

BY MICHELE D. BAKER

Photo by James Patterson

It’s so appropriate that my first “From the Editor” column should be the December/January issue – in my opinion, the tastiest holidays happen in autumn and winter, and I’m excited to share those with you as we move forward together into 2023. (Thank you and good wishes for a new

adventure, Rebecca!) This issue of eat. drink. MISSISSIPPI is packed full of delicious seasonal recipes including incredible entrees, scrumptious sides, and luxurious libations. There’s a profile of chef Cameron Bryant from Oxford, holiday gadget gift ideas, and our usual Taste of Magnolia and Till We Eat Again. You can also learn a bit about how other cultures celebrate traditional foods during the winter holidays. In the spirit of the great chef Julia Child – and drawing on my own French heritage – I wish you happy holidays and bon appétit! Love,

FRENCH ONION SOUP (ADAPTED FROM

RECIPE IN THE NEW YORK TIMES) Ingredients for Pork Loin:

• 2 tablespoons unsalted butter • 2 large red or yellow onions, peeled and thinly sliced • 1/2 teaspoon salt, to taste • 6 cups beef stock • 1/2 cup dry white wine • 2 tablespoons dry sherry (optional) Image from Adobe Stock

• 1 tablespoon all-purpose flour • 1/2 teaspoon black pepper, to taste • French bread, cut into rounds • 3/4 cup Gruyère cheese 1. Melt butter in a heavy bottomed pan over medium heat. Add onions and salt; stir and cover, letting onions soften for 5 minutes.

Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally (watch heat), 45-60 minutes.* 2. In a saucepan, warm broth over low heat. 3. Pour wine and sherry over caramelized onions and allow to boil. Add flour and whisk until thick (1-2 minutes). Slowly add warm broth and the pepper to the onion mixture and boil uncovered for 10 minutes. Adjust seasonings if needed. 4. Arrange ovenproof casseroles/soup bowls on a baking sheet. Ladle soup into dishes, top with bread slices, and sprinkle generously with cheese.

Broil for 1-2 minutes until cheese melts and browns. Serve immediately. About 6 servings. *Easy overnight caramelized onions: fill crock pot with 4-5 lbs. sliced onions; pour 1/3 cup olive oil over the onions and mix well. Cover with lid and cook on high for 7-8 hours. edm

EAT DRINK MISSISSIPPI (USPS 17200) is published bi-monthly by Connected Community Media Group, 10971 Four Seasons Pl. Ste. 211, Crown Point, IN 46307. Periodicals postage paid at Madison, MS, and additional mailing offices. POSTMASTER: Please mail changes of address to 10971 Four Seasons Place Suite 211 Crown Point IN 46307.