Columbia County Magazine

Category: Food

  • Summer Corn Kabobs

    Summer Corn Kabobs

    • Side Dish Grilled3 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 zucchini sliced into 1/3 inch slices
    • 2 bell peppers, large chopped
    • 1 onion, large chopped
    • 3-4 ears corn on the cob, sectioned
    • Rosemary sprigs

    If using bamboo skewers, soak in water 30 minutes before using. In small bowl whisk together olive oil, garlic powder, oregano, salt and pepper. Add vegetables and toss until coated. Let marinate 15 minutes, then thread onto skewers.

    For grilling, heat grill to medium high heat or 375 degrees. Add kabobs and grill 10-15 minutes, turning once halfway through. For oven, preheat to 450 degrees and cook 15 minutes, turning halfway through. Makes 6-8 kabobs.

  • Strawberry Lemonade Slushie

    Strawberry Lemonade Slushie

    • Summer Slushie Sips3 cups strawberries, hulled
    • Juice of 2 lemons
    • 1 teaspoon superfine sugar
    • Handful ice cubes
    • 2 cups ginger ale
    • 4-6 whole strawberries, for garnish

    Chop 1 cup strawberries into pieces; set aside. Place 2 cups strawberries in blender with lemon juice, sugar and ice; blend until smooth. Pour mixture into a pitcher and stir in chopped strawberries and ginger ale. Pour into glasses and garnish with whole strawberries. Makes 4-6 servings.

  • Grilled Peach Salad

    Grilled Peach Salad

    • 1 cup balsamic vinegar
    • 1/4 cup honey
    • 4 ripe peaches
    • 1 tablespoon olive oil
    • 4 cups mixed salad greens
    • 1/2 cup grated Parmigiano-Reggiano
    • 1/3 cup roasted pine nuts

    Place balsamic vinegar in a small saucepan and boil over medium high heat until cooked down to half and is thickened (about 10 minutes). Stir in honey until combined and remove from heat; set aside.

    Preheat grill to medium. Cut peaches in half, remove pit and slice fruit into wedges. Brush both sides with olive oil and grill until they have light to medium grill marks on each side (about 3-4 minutes a side). Place salad greens on plates and top with peaches, cheese and pine nuts. Drizzle with balsamic reduction and serve. Makes 4-6 servings.

  • Baked Lemon Garlic Butter Salmon with Capers

    Baked Lemon Garlic Butter Salmon with Capers

    • Delicious Salmon4 (6-ounce) salmon fillets
    • Salt and pepper
    • 4 tablespoons unsalted butter
    • 1 tablespoon minced garlic
    • 3 tablespoons drained capers
    • Mixed salad
    • 1/2 lemon, quartered
    • 1/2 lemon, sliced, for garnish
    • Chopped parsley

    Heat oven to 325 degrees. Season both sides of salmon with salt and pepper, to taste. Melt butter in skillet over medium heat until bubbling. Add garlic and capers and cook 1-2 minutes, stirring, until warm. Remove skillet from heat and add salmon, skin side down. Top with some of the garlic caper butter and loosely cover skillet with foil. Bake, covered, 15 minutes. Uncover and spoon more garlic caper butter over salmon. Cook, uncovered, 5-10 minutes more until desired doneness. For a crispy top, place under the broiler briefly before done, but do not overcook. Place on salad and squeeze a lemon quarter over each piece. Top with fresh parsley and more garlic caper butter. Garnish with sliced lemon. Makes 4 servings.

  • Strawberry and Brie Grilled Cheese

    Strawberry and Brie Grilled Cheese

    • delicious sandwich
      Recipe courtesy of Wisconsin Cheese Board
      Beverage pairing by Hailey Etzel, sommelier

      6 strawberries, sliced

    • 1/2 teaspoon balsamic vinegar
    • 2 slices sourdough bread
    • 1 1/2 teaspoons mayonnaise
    • 3 tablespoons goat cheese, softened
    • 4 basil leaves
    • 2 ounces brie cheese

    Place strawberries in small bowl and drizzle with balsamic vinegar; set aside. Spread mayo on 1 side of each bread slice. Heat skillet over medium-low heat. Place one bread slice, mayo-side down, in skillet and top with goat cheese, strawberries, basil and brie. Add remaining bread slice, mayo-side up. Grill sandwich until golden brown on one side, about three minutes. Carefully turn over and repeat until browned and crispy. (Reduce heat if needed for bread to get crispy without burning.) Makes 1 sandwich.

    Plays well with: French Champagne or a Fruited Sour Beer

  • Maple-Citrus Glazed Ham

    Maple-Citrus Glazed Ham

    • Maple citrus ham for EASTER1 precooked, boneless ham, room temperature
    • Whole cloves
    • 1 cup water
    • 1/2 cup orange juice
    • 1/2 cup pineapple juice

    Glaze:

    • 2 cups applesauce
    • 1/2 cup orange marmalade
    • 1 teaspoon orange peel, grated
    • 1/2 cup maple syrup
    • 1/4 cup butter

    Preheat oven to 325 degrees. Score a diamond pattern across top of ham and place a clove at each intersection. Place ham in roasting pan on a rack and add 1 cup water to bottom of pan. Cover with foil and bake 45-60 minutes, depending on size of ham, until heated through. In a medium saucepan, combine glaze ingredients and cook over medium heat about 10 minutes, stirring often. Remove pan from oven and add orange juice and pineapple juice to bottom of pan. Brush some glaze over entire ham and bake an additional 20 minutes, uncovered, basting with remaining glaze frequently to form a thick glaze.

  • King Cake

    King Cake

    King Cake baby recipeTradition dictates that whoever finds the miniature plastic baby embedded in the cake is named king or queen of the party and has to bring the cake next year.

    Cake:

    • 1 packet (.25-ounce) active dry yeast 1/4 cup warm water (110-115 degrees) 1 teaspoon sugar
    • 1/4 cup sugar
    • 6 tablespoons unsalted butter, softened 1 cup warm milk (110-115 degrees)
    • 2 large eggs, room temperature
    • 1 teaspoon salt
    • 3 1/2 – 4 cups all-purpose flour, divided

    Cinnamon Filling:

    • 1 cup brown sugar, packed
    • 1 tablespoon ground cinnamon
    • 1/2 cup chopped pecans
    • 1 stick unsalted butter, melted

    Glaze:

    • 1 cup powdered sugar
    • 1-2 tablespoons milk
    • 1/2 teaspoon vanilla (clear, if available)
    • Purple, yellow and green colored sugar
    • Mini plastic baby


      Line a baking sheet with a silicone mat or parchment paper; set aside. In a large bowl, add yeast and 1 teaspoon sugar to warm water and stir gently to coat yeast. Let set to proof 5-10 minutes or until bub-bly. Add 1/4 cup sugar, butter, milk, eggs, salt and 2 cups flour; beat until smooth. Gradually add more flour until dough forms soft ball (it will be sticky). Turn dough onto floured surface and knead until dough is smooth and elastic. Form into ball and place in greased bowl, turning dough over to coat all sides. Cover with plastic wrap and let rise 45-60 minutes until dough is doubled in size. Punch dough down and turn onto lightly floured surface. Roll out into a rectangle 10-by-20 inches.

      For filling, combine brown sugar, cin-namon and pecans in a small bowl. Melt butter and stir into mixture until combined. Sprinkle over dough, leaving a half-inch border around the edges. Roll dough lengthwise, jelly-roll style, and pinch seam to seal. Place on prepared baking sheet and form a circle, pinching edges together tightly. Cover with plastic wrap and let rise 45-60 minutes or until almost double in size. About 20 minutes before rise is done, preheat oven to 350 degrees. Bake 25-35 minutes or until golden brown and then cool on a wire rack.

      For glaze, whisk together all ingredi-ents in a small bowl until smooth and you have desired consistency. Spoon onto cooled cake and top with bands of colored sugar. Before serving, gently embed the baby up underneath the bottom side of the cake. Makes 14 servings.

  • Mediterranean Fish Soup

    Mediterranean Fish Soup

    • 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 onion, chopped 2 large garlic cloves, sliced 2 stalks celery, chopped 2 medium carrots, chopped 1 bay leaf 1 sprig fresh thyme Pinch red pepper flakes 1 teaspoon sea salt Black pepper, to taste 1/2 teaspoon ground turmeric 1 scallion, chopped 2/3 cup fresh parsley, chopped, divided 3/4 pound chopped tomatoes 1/2 pound Yukon Gold potatoes, peeled and diced 2 1/4 cups chicken or vegetable stock 3/4 pound fish fillets (halibut, cod, sole, red snapper or sea bass), cut into chunks 3/4 pound large shrimp Heat butter and olive oil in a heavy large pot over medium-high heat. Add onion, garlic, celery and carrots; sauté about 6 minutes or until tender. Add bay leaf, thyme, red pepper flakes, 1 teaspoon salt, pepper, turmeric, scallion and half the parsley. Gently cook for 2 minutes or until fragrant. Add tomatoes and stir to combine. Add potatoes and stock; bring to a boil. Lower to simmer and cook, covered, about 10 minutes until potatoes are tender. Add fish and cook, uncovered, about 3 minutes. Add shrimp and cook about 2 minutes more until shrimp is pink and fish is cooked through. Taste and adjust seasonings, if needed. Garnish with remaining parsley. Makes 4 servings.2 tablespoons unsalted butter
    • 1 tablespoon extra-virgin olive oil
    • 1 onion, chopped
    • 2 large garlic cloves, sliced
    • 2 stalks celery, chopped
    • 2 medium carrots, chopped
    • 1 bay leaf
    • 1 sprig fresh thyme
    • Pinch red pepper flakes
    • 1 teaspoon sea salt
    • Black pepper, to taste
    • 1/2 teaspoon ground turmeric
    • 1 scallion, chopped
    • 2/3 cup fresh parsley, chopped, divided
    • 3/4 pound chopped tomatoes
    • 1/2 pound Yukon Gold potatoes, peeled and diced
    • 2 1/4 cups chicken or vegetable stock
    • 3/4 pound fish fillets (halibut, cod, sole, red snapper or sea bass), cut into chunks
    • 3/4 pound large shrimp

    Heat butter and olive oil in a heavy large pot over medium-high heat. Add onion, garlic, celery and carrots; sauté about 6 minutes or until tender. Add bay leaf, thyme, red pepper flakes, 1 teaspoon salt, pepper, turmeric, scallion and half the parsley. Gently cook for 2 minutes or until fragrant. Add tomatoes and stir to combine. Add potatoes and stock; bring to a boil. Lower to simmer and cook, covered, about 10 minutes until potatoes are tender. Add fish and cook, uncovered, about 3 minutes. Add shrimp and cook about 2 minutes more until shrimp is pink and fish is cooked through. Taste and adjust seasonings, if needed. Garnish with remaining parsley. Makes 4 servings.

  • Gingerbread Cake with Sugared Cranberries & Rosemary

    Gingerbread Cake with Sugared Cranberries & Rosemary

    Best Christmas CakeSugared Cranberries and Rosemary:

    • 1 1/2 cups fresh cranberries
    • 12-15 sprigs fresh rosemary
    • 1/2 cup water
    • 1 1/2 cups granulated sugar, divided

    Gingerbread Cake:

    • 2 sticks unsalted butter, softened to room temperature
    • 2 cups brown sugar
    • 3 large eggs
    • 1 teaspoon vanilla
    • 3/4 cup molasses
    • 3 3/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon ground ginger
    • 1 1/2 teaspoon ground cinnamon
    • 1 1/2 cup brewed coffee

    Orange Buttercream Frosting:

    • 2 sticks butter, softened
    • 3-4 cups powdered sugar
    • 2 teaspoons vanilla extract
    • 3 tablespoons heavy cream
    • 1 teaspoon freshly squeezed orange juice
    • Pinch of salt

    Dry cranberries and rosemary on paper towels (you do not want them wet). Place a wire rack on a baking pan to catch drips. In a large skillet, combine water and 1/2 cup sugar and bring to boil over medium-high heat. Boil 1 minute; remove pot from heat and let syrup cool 15 minutes.

    Add cranberries and rosemary and quickly toss until fully coated (no more than 30-40 seconds or they’ll start to burst or wilt). Remove with slotted spoon and place on wire rack in a single layer. Let dry at least 1 hour. Place remaining cup of sugar in a large bowl and add cranberries and rosemary. Gently toss to thoroughly coat.

    Preheat oven to 350 degrees. Line two or three 8 or 9-inch cake pans with parchment paper and spray with nonstick baking spray. Beat butter and brown sugar with mixer about 3-4 minutes on high until creamy. Add eggs, one at a time, mixing and scraping the bowl down after each addition. Mix in vanilla and molasses.

    In a separate bowl combine flour, baking powder, baking soda, salt, ginger and cinnamon. Add to molasses mixture in 3 additions, alternating with coffee. Divide batter between prepared pans and bake 25-30 minutes or until edges pull away from the pan and the centers of the cake bounce back when gently pressed. Let cool in pans 10 minutes, then transfer to a wire rack to cool completely.

    For frosting, place butter in bowl of stand mixer with whisk attachment. Beat 2-3 minutes until fluffy. Slowly add in powdered sugar, 1 cup at a time. Add vanilla, heavy cream, orange juice and salt. Mix on high 30 more seconds. Spread on cake layers and smooth on outside of cake. Top with cranberries and rosemary to form a wreath. Makes 12 servings.

  • Baked Sea Scallops

    Baked Sea Scallops

    • Great Seafood Appetizers12-16 jumbo sea scallops
    • 2 tablespoons olive oil
    • 6 garlic cloves, minced
    • 1 teaspoon red pepper flakes
    • Salt and cracked pepper, to taste
    • 2 limes, halved

    Wakame seaweed, for garnish (or you can substitute fresh dill, parsley or tarragon)

    Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Place shells on sheets and add scallops (or place scallops directly on sheets). In a small glass bowl, whisk together oil, garlic, red pepper flakes, salt and pepper. Spoon over scallops and bake 20 minutes (do not overcook or they will be tough). Remove from oven and lightly sprinkle with lime juice. Garnish with seaweed or fresh herbs. Makes 12-16 appetizers.

  • Chilled Apple Cider Mocktails

    Chilled Apple Cider Mocktails

    • FALL MOCK TAIL2 tablespoons sugar
    • 1/2 teaspoon ground cinnamon
    • 1 Honeycrisp apple, thinly sliced
    • 12 ounces chilled spiced apple cider
    • 4 ounces chilled ginger ale
    • Ice cubes
    • Rosemary or cinnamon sticks for garnish

    On a small plate or saucer, combine sugar and cinnamon. Use apple slice to wet the rims of glasses and then dip rims evenly into sugar mixture; set aside. In a small pitcher or carafe, combine chilled apple cider and ginger ale. Pour into prepared glasses up to 2/3 full and add 2-3 ice cubes. Garnish with apple slices and rosemary or cinnamon sticks. Makes 2 servings.

  • Mushroom Swiss Burger with Jalapeño Aioli

    Mushroom Swiss Burger with Jalapeño Aioli

    • National Cattlemen’s Beef Association1 1/2 pounds ground beef
    • 2 teaspoons steak seasoning blend
    • 1 tablespoon olive oil
    • 5 ounces portobello mushrooms
    • 4 Swiss cheese slices
    • 4 hamburger buns
    • 4 lettuce leaves
    • 4 tomatoes slices
    • Jalapeño Aioli:
    • 2 jalapeño peppers
    • 1/2 cup mayonnaise
    • 1/4 teaspoon kosher salt
    • 1 teaspoon fresh lime juice

    Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four patties; set aside. Heat sauté pan over medium until hot. Add olive oil and mushrooms and cook 4-5 minutes, stirring occasionally. Remove from heat and set aside.

    Heat grill to medium. Add jalapeño peppers and grill 5-6 minutes. Remove and let cool. Once cool, remove stem and seeds and dice into 1/4-inch cubes. Place in a medium bowl and add mayo, salt and lime juice. Combine thoroughly; set aside.

    Place burgers on grill and cook, covered, over medium heat 7-10 or until thermometer registers 160 degrees, turning occasionally. Do not press on burgers. During last minute of grilling, top each burger with cheese slice. Remove to platter to rest, and place buns, cut sides down, on grill. Grill about 2 minutes or until lightly toasted. Place burgers on bottom buns and top with mushrooms, tomato and lettuce. Spread top buns with aioli and add to burgers. Serve with extra aioli, if desired. Makes 4 burgers.

    Recipe courtesy of the National Cattlemen’s Beef Association

  • Southern Black-Eyed Pea Salad

    Southern Black-Eyed Pea Salad

    • Southern Salads2 cans (15.5 ounces each) black-eyed peas, rinsed and drained
    • 1 cup sweet corn
    • 2 medium tomatoes, diced
    • 1/4 cup red onion finely diced
    • 1/2 cup fresh parsley
    • 1/4 cup red wine vinegar or balsamic vinegar
    • 1 tablespoon stone-ground mustard
    • 1 teaspoon minced fresh oregano (or 1/4 teaspoon dried oregano)
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1/4 cup olive oil

    In a large bowl, combine peas, corn, tomatoes, onion and parsley. For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad and toss to coat. Refrigerate, covered, at least 3 hours before serving. Makes 6 servings.

  • Juicy Watermelon Cake

    Juicy Watermelon Cake

    • Fruit Watermelon Cake1 watermelon
    • 2 cups grapes
    • 1 cup strawberries
    • 1 cup blueberries
    • 1 cup raspberries
    • Fresh mint, for garnish

    Cut top and bottom off watermelon so it will sit straight. Cut away rind and smooth with a vegetable peeler. Place on cake plate or serving platter and garnish with fresh fruit and mint leaves. Makes one cake.

  • Grilled Veggie Board

    Grilled Veggie Board

    • Grilled Veggie Board3 Yukon Gold potatoes
    • 1/2 pound assorted peppers, sliced
    • 1/2 pound mushrooms, stems removed
    • 1/2 pound green beans
    • 3 medium zucchini, halved lengthwise
    • 1 lemon, sliced
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • Fresh rosemary sprigs, for garnish

    Grease grill grate and heat grill to medium. Boil potatoes whole for 5 minutes and pat dry; cut into slices 1/2-inch thick. Place vegetables in a large pan with olive oil, salt and pepper and lightly toss until coated. Transfer to veggie basket and grill 8-10 minutes or until desired doneness, turning once. Transfer to serving board and garnish with sprigs of fresh rosemary. Makes 4-6 servings.