Posted by Savannah Cooks on 12/6/2010
to KOTS News
With a country so obsessed with a myriad of dieting plans, weight
maintenance and improved eating habits, it’s good to know that there are
a few times out of the year where none of these things actually apply —
Thanksgiving and Christmas.
½ cup Bacon, diced
½ medium Vidalia Onion, diced small
2 cloves Garlic, minced
1 cup Okra, diced into small rings
1 cup Lima Beans
1 cup Butter Beans
1 cup Whole Kernel Corn
1/3 cup Low Sodium Chicken Broth
1/3 cup Heavy Cream
1 tablespoon Dried Oregano
1 tablespoon Old Bay Seasoning
1 Bay Leaf
1/3 cup Fresh Parsley, chopped
Salt & Pepper
2 cups All Purpose Flour
1 ¼ cups White Granulated Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Allspice
½ teaspoon Salt
½ cup Kitchens On The Square Apple Butter
½ cup + 2 tablespoons Blackstrap Molasses
Not only was last nights Ladies Night Out cooking class a huge hit, but we’ve got pictures to prove it! As a special bonus to all those unable to attend the class Chef Kelsey Yosick has been kind enough to allow me to post one of her recipes from the class. Hope you love it (everyone at the class sure did!).
¾ cup Shortening
1 cup Brown Sugar, packed
1 Egg
¼ cup Molasses 2 ¼ cup All Purpose Flour
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
½ teaspoon Ground Cloves
¼ teaspoon Salt 1 Jar Pumpkin Butter
Those nearest and dearest to Kitchens on the Square will know that on Friday May 15th we were happy to host a cooking class with the fine gentlemen of Savannah Fire and Emergency Services to benefit the Georgia Second Harvest Kids Cafe.
As you may know a Bellini is a traditional Italian celebration drink, made from champagne and peach purée. Well Savannah Cinnamon Company has made this celebratory drink even easier, with no blender necessary.
This recipe has been requested from customers attending our Easter Deviled Egg Party. Chef Bryan Beacham developed this recipe as a variation on the deviled egg recipe in Bon Appetit, a current finalist in the IACP (International Association of Culinary Professionals) top 10 cookbooks of the year contest.
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