Columbia County Magazine

Category: Food

  • Frozen Tropical Fruit Salad

    Frozen Tropical Fruit Salad

    • 10 ounces cream cheese, softened
    • 1/3 cup mayo
    • 1 teaspoon coconut extract
    • 3 tablespoons powdered sugar
    • 1 cup heavy cream, whipped until stiff peaks form
    • 3/4 cup coconut
    • 1/2 cup pistachios
    • 1 1/2 cups pineapple chunks
    • 2 bananas, chopped or sliced
    • 1 1/2 cups sliced strawberries

    Spray a 9×13 baking dish with cooking spray. In a large mixing bowl, beat cream cheese, mayo, coconut extract and powdered sugar until smooth. Fold in whipped cream. Add coconut, pistachios, pineapple, bananas and strawberries. Stir gently and pour into baking dish. Cover and freeze 24 hours. Thaw 10-15 minutes before slicing into squares and serving. Makes 10 servings.

  • Glazed Cinnamon Twists

    Glazed Cinnamon Twists

    • 6 cups bread flour (or all-purpose flour)
    • 1/3 cup sugar
    • 1 1/2 teaspoons salt
    • 1 1/2 tablespoons active dry yeast
    • 2 eggs, room temperature
    • 1/3 cup butter, melted and cooled
    • 2 cups non-fat milk, at 120 degrees

    Cinnamon filling:
    1/4 cup butter, softened
    1 1/2 tablespoons cinnamon
    3 tablespoons sugar
    2 tablespoons brown sugar

    Glaze:
    1/4 cup sugar
    2 tablespoons water
    1/2 tablespoon honey

    Line a baking sheet with parchment paper; set aside. In bowl of a stand mixer, stir together 4 cups bread flour (all-purpose flour will have a slightly different texture), sugar, salt and yeast. Stir in eggs, butter and milk until just starting to combine.

    With mixer on low, slowly add remaining 2 cups flour. Replace paddle with a dough hook and beat 5-8 minutes or until smooth and dough starts to pull away from bowl when mixing (it will be sticky). Spray a large bowl with non-stick spray and add dough. Cover with towel and let rise 50-60 minutes until doubled in size.

    Turn onto well-floured surface and punch down. Roll out to 24×12 rectangle and spread with softened butter. Sprinkle with cinnamon and both sugars. Gently fold dough in half width-wise. Cut into 1-inch strips along the length side. Twist each strip and tie in a bun knot.

    Place on baking sheet and cover with clean cloth; let rise 20-30 minutes or until twists puff and dough is extremely soft to the touch. Preheat oven to 375 degrees. Bake 10-12 minutes or until twists start to turn golden brown.

    While knots are baking, stir together glaze ingredients in a small saucepan. Bring to boil over medium-high heat. Reduce to medium-low and simmer 5 minutes, stirring constantly to prevent scorching. Remove from heat and cool. Brush glaze over twists and serve warm. Makes 16.

  • Cajun Lime Shrimp

    Cajun Lime Shrimp

    • 1 1/2 teaspoons paprika
    • 1 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • Salt, to taste
    • 1 large lime, juiced
    • 1 teaspoon lime zest
    • 1 tablespoon extra-virgin olive oil
    • 1 pound peeled and deveined shrimp
    • 1 lime, cut into wedges

    In a glass bowl, mix together the seasonings, lime juice, zest and oil. Add shrimp and toss to thoroughly coat in the marinade. Cover and refrigerate 20 minutes. Heat a large skillet over medium heat and add a little olive oil. Once hot, add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove and serve with lemon wedges. Makes 4 servings.

  • Low-Carb Zucchini Pancakes

    Low-Carb Zucchini Pancakes

    • 1 pound zucchini
    • 1 teaspoon salt
    • 2 large eggs
    • 2 medium scallions, minced
    • 1 1/2 teaspoons lemon pepper
    • 1/2 teaspoon baking powder
    • 1/2 cup almond flour
    • 2 tablespoons coconut flour
    • 1/4 cup grated Parmesan cheese
    • Olive oil for frying

    Grate zucchini and place in a colander. Season with salt and gently toss; let sit 5 minutes. Squeeze zucchini with your hands and place into a medium mixing bowl. Add eggs and scallions and mix together. In a separate small bowl, add remaining dry ingredients and stir together. Add to zucchini and mix thoroughly.

    Heat a skillet over medium high heat. Add oil to cover bottom of pan. When hot, stir zucchini mixture and dip out 1/4 cup (level) of batter and pour into pan. With a spatula, gently shape into a pancake. Cook about 3 minutes, adjusting heat if needed. Flip and cook 3 more minutes, adding more oil to the pan as needed to prevent sticking. Drain on paper towel before serving. Makes 8 pancakes.

  • Creamy Lobster Bisque

    Creamy Lobster Bisque

    • 5 cups water
    • 1 teaspoon sea salt
    • 4 lobster tails
    • 4 tablespoons butter, divided
    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 carrots, peeled and finely chopped
    • 2 stalks celery, finely chopped
    • 1 teaspoon fresh chopped thyme
    • 1 teaspoon fresh chopped tarragon
    • 1 teaspoon chicken bouillon powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon fresh cracked black pepper
    • 1/4 teaspoon cayenne
    • 6 cloves garlic, minced and divided
    • 2 tablespoons tomato paste
    • 3 tablespoons all-purpose flour
    • 1 1/4 cup dry white wine
    • 3/4 cup heavy cream
    • Extra dash salt, pepper and cayenne, to taste

    For the lobster stock, fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil. Add lobster tails, cover with lid and boil 5 minutes or until bright red. Remove lobster tails, reserving liquid stock. Once lobsters have cooled enough to handle, remove meat from shells; set aside. Return lobster shells to pot and bring to a boil. Reduce heat to medium-low and simmer 15 minutes. While stock is simmering, chop meat into bite-size pieces and refrigerate.

    Heat 2 tablespoons butter and 1 tablespoon oil in a large pot over medium heat. Add onions, carrots, celery, thyme and tarragon and cook until soft, about 5 minutes. Add bouillon, salt, pepper and cayenne. Stir in 4 cloves of the minced garlic and cook until fragrant, about 1 minute. Mix in tomato paste and cook about a minute to coat vegetables. Sprinkle with flour and cook another 2 minutes, stirring occasionally. Pour in wine, simmer and let reduce to half. Stir in 4 cups of the lobster stock, reduce heat and gently simmer, stirring occasionally, until liquid has thickened, about 30 minutes. Remove from heat and let cool about 10 minutes. Place in a blender or purée with an immersion blender until smooth. Return to medium low heat and stir in heavy cream.

    Melt remaining 2 tablespoons butter in a skillet over medium heat. Sauté remaining minced garlic for 30 seconds, until fragrant. Add chopped lobster meat and season with an extra dash salt, pepper and cayenne to taste. Lightly sauté for 1 minute, stirring occasionally, until lobster meat is just warmed through. Mix lobster meat into bisque and serve. Makes 4 servings.

     

     

  • Bacon Cheddar Twice Baked Potatoes

    Bacon Cheddar Twice Baked Potatoes

    • 4 large russet potatoes
    • 1/4 cup buttes
    • 1/4 cup sour cream
    • 1/4 cup freshly chopped chives
    • 1 or 2 green onions, thinly sliced
    • 6 slices cooked bacon, crumbled
    • 3/4 cup shredded Cheddar, divided
    • Salt and pepper, to taste

    Preheat oven to 400 degrees. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour. Unwrap and cut lengthwise slits in the top of each. Carefully scoop out flesh and place into a medium bowl. Add butter, sour cream, chives, green onions, bacon and half of the cheese. Season with salt and pepper. Spoon filling back into each potato half, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Makes 8 potato halves.

  • Spiced Mulled Wine

    Spiced Mulled Wine

    • 1 (750-ml) bottle red wine
    • 2 cups apple cider
    • 3 tablespoons grand mariner
    • 1 large orange, sliced
    • 2 cinnamon sticks
    • 4 star anise
    • 6 whole cloves
    • Honey (optional)

    Combine all ingredients in a large pot over medium heat. Once it starts to steam, reduce to a simmer (do not let boil) and cook 15 minutes, stirring occasionally. Remove from heat and let cool 5 minutes. Remove oranges, cloves, anise and cinnamon sticks. For a sweeter mulled wine, add a little honey. Ladle into glasses or mugs and garnish with fresh orange slices, cinnamon sticks and star anise.

  • Garlic Roasted Green Beans with Almonds

    Garlic Roasted Green Beans with Almonds

    • 12 ounces raw green beans, ends trimmed
    • 1/2 cup sliced mushrooms
    • 1 tablespoon olive oil
    • Sea salt and pepper, to taste
    • 2 garlic cloves, minced
    • 2 tablespoons sliced almonds

    Preheat oven to 425 degrees. Place beans and mushrooms in a large bowl. Drizzle with olive oil and gently toss to coat. Lightly season with salt and pepper and toss again. Spread on a baking sheet in a single layer and bake 15 minutes. Remove pan from oven and top with minced garlic and sliced almonds. Toss again and return to a single layer. Bake 5 minutes more or until beans are cooked through and garlic and almonds are lightly golden. Makes 4 servings.

  • Spider Web Popcorn

    Spider Web Popcorn

    • 1/4 cup butter
    • 8 cups mini marshmallows, divided
    • 1 tablespoon vanilla extract
    • 9 cups popped popcorn, divided
    • 1 cup semisweet chocolate chips, divided
    • Black string licorice
    • Candy eyes

    Line round pizza pan with parchment paper; set aside. Melt butter in large saucepan set over low heat; stir in 5 cups marshmallows, stirring constantly 3 to 4 minutes or until completely melted. Stir in vanilla. Remove from heat and immediately stir in 8 cups popped popcorn until coated. Spread onto pizza pan about 1-inch thick to resemble spider web. Refrigerate 15 minutes or until firm.

    Meanwhile, melt remaining marshmallows in microwave about 20 seconds or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.

    In heatproof bowl set over saucepan of hot, not boiling, water, melt 3/4 cup of the chocolate chips; let cool slightly. Pour chocolate over remaining popcorn in large bowl, folding gently to coat. Spread mixture on waxed paper–lined baking sheet, separating into 8 small clusters. Affix 2 candy eyes on each popcorn cluster. Refrigerate for 10 to 15 minutes or until set.

    Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Use small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs. Refrigerate for 15 minutes or until set. To serve, cut into smaller pieces. Makes 1 web.

    Courtesy of the Popcorn Board

  • Grilled Steak Salad

    Grilled Steak Salad

    • 1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
    • 1 small eggplant, cut crosswise into 1/2-inch thick slices
    • 2 large red or yellow bell peppers, cut lengthwise into quarters
    • 1 medium zucchini, cut lengthwise in half
    • 1 medium yellow squash, cut lengthwise in half
    • 1/2 cup grape tomato halves
    • 9 cups mixed baby salad greens
    • Salt and ground black pepper
    • Shaved Parmesan cheese

    Marinade:

    • 1/2 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon spicy mustard
    • 4 garlic cloves, minced
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper

    Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a plastic bag; turn steak to coat. Marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad. Spray vegetables, except tomatoes, with nonstick cooking spray. Remove steak from marinade; discard marinade. Place steak over medium heat and arrange vegetables around steak. Grill, uncovered, 16-18 minutes for medium-rare (145 degrees), turning occasionally.

    Grill vegetables 7-15 minutes until desired tenderness, turning occasionally and basting with remaining reserved marinade. Remove and cut vegetables into 1-inch pieces. Cover steak loosely with foil and let rest 15 minutes. While resting, toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Carve steak into thin slices and arrange over vegetables. Season with salt and pepper, to taste, and top salad with shaved Parmesan cheese. Makes 6 servings.

    (Courtesy National Cattlemen’s Beef Association)

  • Melon Ball Spritzers

    Melon Ball Spritzers

    • 25.4 ounces sparkling white grape juice
    • 2 cups Sprite
    • 1 cup lemonade
    • 1 small watermelon
    • 1 small cantaloupe
    • 1 small honeydew melon
    • Juice of 1 lime
    • Fresh mint leaves

    Pour grape juice, Sprite and lemonade in a pitcher and stir until mixed. Place in fridge to chill. Use a melon baller to scoop out flesh of the watermelon, cantaloupe and honeydew melon.

    Place melon balls on a cookie sheet lined with foil and freeze. Once frozen, add 3-4 cups of the melon balls to the pitcher. Stir in lime juice and a few fresh mint leaves. Refrigerate at least 30 minutes to allow the flavors to blend. Place remaining frozen melon balls in individual glasses for ice cubes and pour in spritzer. Garnish with fresh mint and serve. Makes 6 servings.

  • Banana Pudding Parfaits

    Banana Pudding Parfaits

    • 2 (3.4-ounce) boxes instant banana pudding mix
    • 4 cups cold milk
    • Vanilla wafers
    • 4 bananas, sliced
    • 8 ounces Cool Whip
    • Mint, for garnish

    Place pudding mix in a large bowl and whisk in cold milk. Set aside and let thicken about 5 minutes. Layer glasses with wafers, pudding and banana slices until almost full. Top with Cool Whip and garnish with more wafers and bananas. Refrigerate until ready to serve. Garnish with fresh mint before serving. Makes 6 servings.

  • Avocado Ranch Dressing

    Avocado Ranch Dressing

    • 2 avocados
    • 1 cup buttermilk
    • 1/4 cup mayo
    • 3 tablespoons sour cream
    • 1/4 cup white wine vinegar
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 garlic clove
    • Juice of 1/2 lime
    • 1/4 cup chopped parsley
    • 2 tablespoons chopped chives

    Place avocado, buttermilk, mayo, sour cream, vinegar, salt, pepper, garlic and lime juice in a food processor and puree until smooth. Pour into a lidded glass jar and add parsley, chives and pit from avocado (the pit helps reduce browning/oxidation). Secure lid and shake until herbs are evenly combined. Refrigerate at least 2 hours before serving with salad, veggies or as a dip. Makes 8-10 servings.

  • Coffee Panna Cotta

    Coffee Panna Cotta

    • 1/4 cup water
    • 1 envelope (1/4 ounce) plain Knox gelatin
    • 4-5 tablespoons sugar
    • 1/2 cup espresso (or strong coffee), hot
    • 1 1/2 cups of half-and-half
    • Cocoa powder for garnish
    • Chocolate covered espresso beans for garnish
    • Mint leaves for garnish

    Place the water in a small bowl and sprinkle evenly with gelatin. The gelatin will begin to absorb the water and swell in size; let stand 5 minutes. Heat in microwave for 30 seconds to dissolve. In a separate medium bowl, mix together sugar and hot espresso until dissolved. Stir in gelatin mixture until combined. Stir in half-and-half. Pour into 4 small serving glasses and refrigerate at least 3 hours to set. Garnish with cocoa powder, chocolate covered espresso beans and mint leaves before serving.

    Makes 4 servings.

  • Turkey Breast Stuffed with Cranberry, Apricot and Pistachio

    Turkey Breast Stuffed with Cranberry, Apricot and Pistachio

    • 1 3/4 tablespoons butter
    • 1 1/2 tablespoons olive oil
    • 2 small onions, finely chopped
    • 2/3 cup dried cranberries, chopped
    • 1/2 cup dried apricots, chopped
    • 1/2 cup unsalted pistachio kernels, chopped
    • 2-3 tablespoons garlic paste
    • 2 cups breadcrumbs
    • 2 eggs, lightly whisked
    • Salt and pepper, to taste
    • Butter, for greasing
    • 1 (6-7 pound) turkey breast, butterflied

    Melt butter and oil in a large non-stick frying pan. Stir in onion, cranberries, apricots, pistachio and garlic and cook until onion has softened; set aside about 5 minutes to cool. Place mixture in a bowl and stir in breadcrumbs, whisked eggs and salt and pepper.

    Grease a sheet of aluminum foil and place 5-6 pieces of string across it to tie breast together later; set aside. Open butterflied breast and wrap in plastic wrap. Pound out (or roll with a rolling pin) to flatten to about 1/2-inch thick. Trim sides if needed. Place on strings and foil and season with salt and pepper. Press stuffing along the middle of the joint. Lift up the sides at one end, tucking in the short end and then tie the string firmly to keep the stuffing in place. Repeat with remaining strings and then wrap tightly in the foil. Heat oven to 350 degrees. Place on a rack in a roasting pan and roast 20 minutes per pound, plus an additional 10 minutes at the end, until juices run clear when a skewer is inserted into the middle. Remove foil for the last 10 minutes of cooking.

    Place turkey breast on a carving board, cover loosely with foil and let rest 10 minutes before slicing. Makes 6-8 servings.