Columbia County Magazine

Category: Food

  • Lemon Crinkle Cookies

    Lemon Crinkle Cookies

     

    lemon crinkle cookies

    • 1 (15-ounce) package lemon cake mix with pudding
    • 2 cups Cool Whip
    • 1 egg, lightly beaten
    • 1 tablespoon lemon zest
    • 2 tablespoons lemon juice
    • 1/2 cup powdered sugar

    Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a large bowl, combine cake mix, Cool Whip, lightly beaten egg, lemon zest and lemon juice. Stir until completely combined (it will be sticky). Place powdered sugar in a separate bowl. Scoop a spoonful of dough and drop into powdered sugar. Roll to thoroughly coat and place on prepared cookie sheet. Repeat. Bake 10-12 minutes or until tops have cracked and they are golden brown along bottom. Remove and let cool on cookie sheet at least 5 minutes before moving to a cooling rack to cool completely. Makes 2 dozen.

  • Bacon, Lettuce, Pimento Cheese Sandwich

    Bacon, Lettuce, Pimento Cheese Sandwich

    • Bacon lettuce and Pimento cheese sandwhich1 cup mayonnaise (not light)
    • 1 (4-ounce) jar pimentos, drained (reserve 1/2 tablespoon juice)
    • Pinch of onion powder
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon garlic salt
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon pepper
    • Pinch of seasoned salt
    • 1/2 teaspoon ground mustard
    • 2-3 dashes hot sauce (optional)
    • 5 cups hand-shredded Cheddar cheese (not bagged)
    • 12 slices bacon
    • 12 slices bread
    • Lettuce leaves

    Place first 10 ingredients and reserved pimento juice in a large mixing bowl; whisk together until dressing is smooth. Using a spatula, fold in cheese until evenly incorporated. Cover tightly and refrigerate at least 2 hours. To make sandwiches, cook bacon and drain on paper towels. Spread pimento cheese on 6 slices of bread (regular or toasted) and top with bacon and lettuce. Add remaining bread (plain or lightly spread with extra mayo) and serve. Makes 6 sandwic

  • Guacamole-Stuffed Chicken

    Guacamole-Stuffed Chicken

    • Chicken stuffed roll up4 boneless, skinless chicken breasts
    • 1 ripe avocado, peeled and seeded
    • 2 tablespoons diced red onion
    • 1/4 cup chopped tomato
    • 1 teaspoon lime juice
    • 3/4 teaspoon salt, divided
    • 2 large eggs
    • 1 cup panko breadcrumbs
    • 2 teaspoons lime zest
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon pepper

    Preheat oven to 400 degrees. Spray baking dish with nonstick spray and set aside. Place each chicken breast in a resealable bag and pound until thin and flat; set aside. Place avocado in a bowl and mash with fork. Stir in onion, tomato, lime juice and 1/2 teaspoon salt. Spread a layer of guacamole over each flattened chicken breast. Starting at the narrow end, roll up chicken and secure seam with toothpicks. Whisk eggs in a shallow bowl.

    In a separate shallow bowl, stir together breadcrumbs, lime zest, garlic powder, chili powder, cumin, pepper and remaining 1/4 teaspoon salt. Roll stuffed chicken in eggs, letting excess drip off. Roll chicken in breadcrumbs, gently pressing on chicken and then shaking off excess crumbs. Place seam-side down in baking dish and bake 30 minutes or until chicken is cooked through and coating is golden brown and crispy. Makes 4 servings.

  • Broiled Garlic Butter Oysters

    Broiled Garlic Butter Oysters

    • Recipe and pairing by Hailey Etzel
      Photography by Kaitlyn Marie Photography

      2 cloves fresh garlic, peeled and minced

    • 2 sprigs parsley, finely chopped
    • Juice from half a lemon
    • 1/2 cup butter, softened
    • 1/8 teaspoon ground black pepper
    • 12 oysters on the half shell
    • 1/2 cup grated Parmesan cheese

    In a bowl, combine minced garlic, parsley, lemon juice, butter and black pepper. Preheat oven on high broiler setting. Place oysters on a sheet pan, evenly spaced apart. Dot garlic butter mixture evenly onto oysters and top each with a sprinkle of Parmesan. Broil oysters until butter is bubbly and cheese has crisped over, about 5 to 7 minutes. Serve with hot, crusty French bread. Makes 2-3 servings.

    Pair with: French Chardonnay

    Because: The citrus notes and acidity of the wine lighten the creamy texture of the oysters on the palate, while the minerality of the wine and briny flavors in the oysters go hand-in-hand.

    Some of my favorite wines to look for:

    Louis Jadot Macon Villages ($15 range)

    Louis Jadot Pouilly Fuisse ($20 range)

    Chablis 1er Cru or Petit Chablis ($35 and up)

  • Hunker Down!

    Hunker Down!

    Shrimp, Mussel and Clam Chowder

    • 1 bag mussels (about 4 pounds)
    • 1 cup fish stock
    • 1 cup white wine
    • 1 bay leaf
    • 1 small bunch thyme
    • 32 manila or countneck clams
    • 2 tablespoons unsalted butter
    • 1 medium onion, diced
    • 3 stalks celery, diced
    • 3 cloves garlic, minced
    • 3 tablespoons flour
    • 1 cup heavy cream
    • 1 pound potatoes, peeled and chopped
    • 1 pound chopped clams
    • 1 pound large shrimp, peeled and deveined
    • 1/2 pound bacon, cooked and crumbled
    • 3 tablespoons chopped fresh parsley
    • Salt and pepper, to taste

    Place mussels in large pot with fish stock, wine, bay leaf and thyme. Cover and bring to a simmer, simmering about 5 minutes or until shells open. Discard any mussels that do not open. Carefully remove mussels and set aside to cool.

    Repeat with clams (in same water) until they open, about 5-7 minutes (discard any that don’t open). Remove clams and allow to cool. Strain liquid and reserve (reserved liquid may have shell pieces or sand, so let settle and then ladle off the top, leaving silt and shells at bottom to discard). Once cool, remove mussels from shells; set aside. Leave clams in their shells.

    Heat butter in a large pot over medium heat. Add onion, celery and garlic; sauté until soft, stirring often. Stir in flour until well mixed. Add reserved stock, cream and potatoes, stirring to combine. Bring to a simmer to thicken, stirring constantly, then reduce heat to medium low and cook 20 minutes, stirring often, until potatoes are tender.

    Add shucked mussels, in-shell clams, chopped clams, shrimp, crumbled bacon and parsley. Cook another 2 minutes until chopped clams are just firm and shrimp turn pink. Season to taste with salt and pepper. Makes 6-8 servings.

  • Chocolate-Dipped Peppermint Meringues

    Chocolate-Dipped Peppermint Meringues

    • desserts christmas4 large egg whites, room temperature
    • 1/4 teaspoon cream of tartar
    • 3/4 cups granulated sugar
    • 1/2 teaspoon peppermint extract
    • Red gel food coloring
    • Melting chocolate
    • Crushed peppermint

    Lined baking sheets with parchment paper and set aside. Beat egg whites and cream of tartar together until foamy. Gradually add sugar on medium speed. Beat on high until egg whites are whipped to stiff and shiny peaks. Use a brush to paint red streaks inside a piping bag fitted with a piping tip. Fill bag with meringue and pipe onto prepared baking sheets. Bake at 225 degrees 1 hour. Turn off oven and leave door closed another hour for meringues to dry (for chewy centers, remove from oven after 1 hour). When completely cooled, dip bottoms into melted chocolate and crushed peppermint. Makes 64.

  • It’s the Great Pumpkin, Charlie Brown!

    It’s the Great Pumpkin, Charlie Brown!

    Photography by Kaitlyn Marie Photography

    (Pumpkin Spice Martini)

    • 2 ounces Bailey’s Irish Cream
    • 2 ounces vanilla vodka
    • 1 ounce Pumpkin Spice Syrup (recipe below)
    • Garnish: Whipped cream, nutmeg, cinnamon stick

    Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 10 seconds, then strain into a coupe or martini glass. Top with whipped cream, a sprinkle of nutmeg and a cinnamon stick.

    Pumpkin Spice Syrup:
    Combine 1 cup of water with 1 cup of brown sugar in a saucepan. Whisk in 1 tablespoon of pumpkin spice blend (cinnamon, nutmeg, ginger, cloves) and 1/3 cup canned pumpkin. Stir continuously over medium heat until sugar has dissolved completely. Allow to cool before using.

    Recipes by Hailey Etzel

  • Sausage and Sage Stuffing

    Sausage and Sage Stuffing

    • 1 loaf day-old bread, cut into 1-inch pieces
    • 1 tablespoon oil
    • 1 pound sage pork sausage, casings removed
    • 1/3 cup unsalted butter
    • 1 large onion, finely chopped
    • 2-3 stalks celery, chopped
    • 1 1/2 tablespoons minced garlic
    • 1/2 cup chopped parsley
    • 1 1/2 tablespoons fresh chopped sage
    • 1 tablespoon fresh chopped rosemary
    • 3/4 teaspoon sea salt
    • 1/2 teaspoon pepper
    • 3 1/2 cups chicken broth
    • 1 egg, lightly whisked

    Preheat oven to 350 degrees. Place bread cubes in a single layer on a sheet pan and bake 7-10 minutes, or until dried and toasted. Transfer to a large bowl. In a large sauté pan, heat oil over medium heat. Cook sausage over medium heat about 10 minutes, until browned and cooked through, breaking up with a fork while cooking. Add to bread cubes. In the same pan, melt butter and add onions, celery, garlic, parsley, sage, rosemary, salt and pepper. Sauté over medium heat 10 minutes or until softened. Remove from heat and mix in stock. Add beaten egg and pour into bread, mixing well with a wooden spoon until all liquid is absorbed. Pour into 9-inch-by-12-inch baking dish and bake 30 minutes or until browned on top and hot in the middle. Serve warm. Makes 8 servings.

  • Thick & Spooky Pumpkin Soup

    Thick & Spooky Pumpkin Soup

    • 2.5-pound sugar pumpkin or butternut squash (or 2 cans pumpkin puree)
    • 1 onion, sliced
    • 2 garlic cloves, peeled whole
    • 3 cups vegetable or chicken broth/stock
    • 1 cup water
    • Salt and pepper
    • 3/4 cup cream
    • Black olives, for spider garnish

    Cut pumpkin, scrape out seeds and cut flesh into chunks of about 1 or 2 inches. Place pumpkin, onion, garlic, broth and water in a pot and bring to a boil, uncovered. Reduce heat and simmer about 10 minutes or until pumpkin chunks are tender.

    Remove pot from heat and, using an immersion blender, blend until smooth (if using a tabletop blender, let mixture cool first). Season with salt and pepper, to taste. Ladle soup into individual bowls and add circles of cream. Lightly pull a knife or toothpick through the cream to make the web. Garnish with olive spiders and serve. Makes 4-6 servings.

  • Crusty Football Rolls with Spicy Cheese Dip

    Crusty Football Rolls with Spicy Cheese Dip

    Rolls:

    • 4 3/4 cups bread flour
    • 2 1/4 teaspoons fast-acting dried yeast
    • 1-2 teaspoons salt
    • 2 cups water

    Prepare the day before: Put flour, dried yeast and salt in large mixing bowl and gradually stir in water. Use a spatula to bring mixture to a rough, wet dough. Cover with plastic wrap and let sit at room temperature 12-14 hours to rise slowly.

    To make footballs, scrape dough onto well-floured surface and shape into a rough ball. Divide into 8 pieces and shape into footballs. Using a serrated knife, score football lacing slits on the top of each roll. Leave on floured surface and cover with a towel or plastic wrap for 20 minutes.

    To bake, place an empty, covered Dutch oven (or other oven-safe lidded pot) in oven and preheat to 500 degrees. After 20 minutes, reduce to 425 degrees and remove pot. Carefully remove lid and add dough footballs (do not crowd pot – make in two batches). Replace lid and bake 10 minutes. Reduce heat to 300 degrees and remove pot. Take out rolls and place back in oven on rack. Bake 3-7 minutes more or until rolls are cooked through and sound hollow when tapped. Remove and cool on wire rack. Makes 8 rolls.

    Spicy Cheese Dip

    • 8-ounce block cheddar cheese or other melty cheese
    • 1 tablespoon olive oil
    • 1 1/2 jalapeno peppers, diced
    • 1/2 jalapeno pepper, sliced for garnish
    • 1 small onion, diced
    • 4 cloves garlic, minced
    • 5 ounces diced roasted peppers
    • 1 teaspoon cayenne pepper
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cumin
    • Salt and pepper, to taste
    • 1 tablespoon cornstarch
    • 12 ounces milk or cream
    • Hot sauce, to taste
    • Sliced peppers, red chili flakes and chopped cilantro for garnish

    Grate cheese and set aside (do not use pre-shredded cheese). Heat oil in large pan over medium heat. Add diced jalapenos and onion and cook 3-4 minutes until softened. Add garlic and cook another minute until garlic becomes fragrant. Add roasted peppers, cayenne, paprika, cumin, salt and pepper. Stir and cook 2 minutes. In a separate bowl, stir together cornstarch and milk until incorporated; add to pan. Add hot sauce, to taste. Bring to boil, then reduce heat to simmer. Stir in shredded cheese in small batches, continually stirring until melted and well incorporated. Remove from heat and top with red chili flakes, sliced jalapeno and fresh chopped cilantro. Makes 8-10 servings.

  • Boozy Pitcher Peach Lemonade

    Boozy Pitcher Peach Lemonade

    • 8 cups water
    • 3 cups granulated sugar
    • 8 peaches, peeled, cored and chopped
    • 1 cup lemon juice
    • 1 cup vodka
    • Fresh fruit for garnish

    In a saucepan, add 3 cups of water, sugar and chopped peaches. Place over medium heat and stir occasionally until sugar has dissolved. Purée in blender to make a peach simple syrup. In a pitcher, add remaining water, peach simple syrup, lemon juice and vodka. Pour over ice and garnish with fresh fruit.

    Recipe and photo courtesy of Katelyn Youngblood
    sweetandsassyapron.com
    facebook.com/sweetandsassyapron

  • Blackberry Margarita

    Blackberry Margarita

    • Fresh blackberries
    • 3 shots limeade
    • 1/2 shot lime juice
    • Juice from half an orange
    • 1 1/2 shots tequila
    • Lime slice for garnish

    Muddle fresh blackberries in bottom of a glass that has a salt (or sugar) rim. Shake limeade, fresh lime juice, fresh orange juice and tequila in a jar filled with ice. Pour over muddled blackberries, stir and garnish with fresh berries and lime.

    Recipe and photo courtesy of
    Katelyn Youngblood
    sweetandsassyapron.com
    facebook.com/sweetandsassyapron

  • Southern Tomato Pie

    Southern Tomato Pie

    • 1 pie crust
    • 2 medium tomatoes
    • Kosher salt
    • 1/2 cup Duke’s mayonnaise
    • 4 ounces sharp Cheddar cheese, shredded
    • 4 ounces Monterey Jack cheese, shredded
    • 4 ounces Parmesan cheese, shredded
    • 2 tablespoons diced pickled jalapeños (optional)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon Italian seasoning
    • Salt and black pepper, to taste

    Slice tomatoes and lay flat on a paper towel. Sprinkle with kosher salt and let sit 10 minutes. After sitting, use another paper towel to absorb excess juice.

    Preheat oven to 350 degrees. In a large bowl, combine mayonnaise, jalapeños, cheeses, garlic powder, Italian seasoning, salt and pepper. Add more mayonnaise or seasoning, if you like. Layer half of the tomato slices and half of the cheese mixture in pie crust; repeat. Bake about 25 minutes or until golden brown.

    Recipe and photo courtesy of Katelyn Youngblood
    sweetandsassyapron.com
    facebook.com/sweetandsassyapron

  • Burrata Pasta

    Burrata Pasta

    • Handful of cherry tomatoes, halved
    • Dash olive oil
    • Salt and pepper, to taste
    • 2 pieces of prosciutto
    • 6 ounces pasta, cooked al dente
    • 2 tablespoons butter
    • 1 teaspoon minced garlic
    • 2 teaspoons lemon juice
    • 1/4 cup dry white wine
    • 1 cup heavy cream
    • Red pepper flakes
    • 1 ball of BelGioioso Cheese burrata

    Preheat oven to 400 degrees. Toss cherry tomatoes in a little olive oil, salt and pepper. Roast tomatoes 15-20 minutes or until they start to soften. In a sauté pan, warm prosciutto 1-2 minutes. Remove prosciutto; in that same pan, melt butter and add garlic and lemon juice; cook 1-2 minutes. Add wine and simmer 3-4 minutes. Add heavy cream, red pepper flakes, salt and pepper; simmer until sauce starts to thicken; add pasta. Top with prosciutto, an open piece of burrata cheese and fresh cracked black pepper. Pairs perfectly with a warm baguette and a glass of Pinot Grigio.

    Recipe and photo courtesy of Katelyn Youngblood
    sweetandsassyapron.com
    facebook.com/sweetandsassyapron

  • Easy Lemon Pie

    Easy Lemon Pie

    • 2 cups crushed graham crackers
    • 1 tablespoon sugar
    • 1/2 stick melted butter
    • 1 can sweetened condensed milk
    • 1/2 cup lemon juice
    • Zest of 1 lemon
    • 1 1/2 cups fresh whipped cream
    • Lemon slice for garnish
    • Fresh berries

    Mix together crushed graham crackers, sugar and butter; press into a 9-inch pie pan. You also can use a premade graham cracker crust. In a bowl, whisk sweetened condensed milk, lemon juice and lemon zest. Fold in whipped cream. Add to pie crust and place in freezer 1 hour. Garnish with slice of lemon and serve with fresh berries.

    Recipe and photo courtesy of Katelyn Youngblood
    sweetandsassyapron.com
    facebook.com/sweetandsassyapron