Recipes

Garrett Family Shepherd’s Pie

1 lb. beef stew meat, cut into bite size morsels

Preheat oven to 400 degrees. Boil potatoes for 20 minutes or until tender. Mash potatoes with milk, sour cream & 2 tbl. of butter; salt & pepper, to taste. Set aside.

In medium-sized skillet, heat olive oil, onions, carrots & green onions over medium heat. Sauté for 15 minutes, then add beef. Continue heating until cooked through, about 10 minutes. Add beef stock, liquid smoke, wine, Worcestershire, flour, thyme, rosemary, nutmeg, salt and pepper. Remove from heat, letting stand 5 minutes. Place meat in 9” casserole dish, top with cheddar cheese, finish by spreading mashed potatoes on top. For color & texture, do not smooth potatoes, leaving irregular peaks and troughs. Scatter potatoes with pats or small pieces of remaining 2 tbl. butter. Bake 30 minutes. Let stand 5 minutes before serving. Enjoy!

Delicious Strawberry Shortcake

(fresh is best, but you can use frozen if you like them runny)

Begin by combining prepared pudding with whipped topping in a large bowl. Cut cooled yellow cake into cubes or small pieces. Layer in a trifle dish or large bowl. Top with layer of strawberries, followed by layer of pudding/whip cream mixture. Continue finishing with pudding/whip cream mixture. Add any remaining strawberries on top for presentation. Refrigerate until serving. This can be made the night before. Will keep in fridge for a few days.

Step-by-Step Bruschetta

Using oven, broil bread slices for 1-2 minutes on each side or until brown. Brush with olive oil, then sprinkle with seasonings or herbs. Top with mozzarella slice. Broil until cheese is bubbly. Top with tomato slice and additional seasonings and herbs.

Amish Breakfast Casserole

prepared by Kathy Nicholson at the Taste of Banks on Saturday May 2, 2009
also mentioned on WRAF on Sunday May 3, 2009


Category: Quiche and Breakfast Casserole 
Serves/Makes: 12 

Ingredients:

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cup small curd cottage cheese
1 1/4 cup shredded Swiss cheese

Directions:
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. 

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. 

Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Blueberry Breakfast Bake

prepared by Kathy Nicholson at Taste of Banks County on Saturday May 2, 2009
mentioned on WRAF Sunday May 3, 2009

Serves/Makes: 6

Ingredients:

8 slices of bread cut into 1 cubes
8 ounces chilled cream cheese cut into 1/4 cubes
1 cup fresh (or frozen) blueberries
1 1/2 cup milk
8 eggs



Directions:
Grease a 11x7x1 1/2 pan. Spread 1/2 of the bread into pan. sprinkle with cream cheese, blueberries and remaining bread. In a separate bowl combine eggs and milk and beat till well blended. Pour over bread mixture and cover tightly with aluminum foil. Refrigerate for at least 8 hours but no more than 24 hours. Preheat oven to 350. Bake covered for 30 minutes, uncover and bake for 25-30 more until top is puffy and center is set. Top with Blueberry Syrup

Layered Salad

1 Head Romaine Lettuce (Chopped)

1 Cup Mayonnaise

1 Small Can LeSeur English Peas (Drained)

1 Small Purple Onion (Diced)

1 Small Can Mushrooms Drained (Stems & Pieces OK)

1 Pound Bacon (Cooked Crisp and Crumbled)

2 Eggs (Hard Boiled and Chopped)

3 Roma Tomatoes (Diced)

2 Cups Sharp Cheddar Cheese (Shredded)

Buttermilk Pie

1 Deep Dish Unbaked Pie Shell

1 ½ Cups Sugar

4 Medium Eggs

½ Cup Buttermilk

1 Stick Butter or Margarine (Softened)

1 Cup Flaked Coconut

1 tsp Vanilla

1 TBSP All Purpose Flour

Pinch of Salt

Baked Spaghetti

2 Cups Canned Diced Tomatoes

2 Cups Tomato Sauce

1 Cup Water

½ Cup Diced Onion

½ Cup Diced Green Bell Pepper

2 Cloves Garlic, Chopped

¼ Cup Chopped Fresh Parsley

1 ½ tsp Italian Seasoning

1 ½ tsp House Seasoning (Recipe Follows)

1 ½ tsp Seasoning Salt

1 ½ tsp Sugar

2 Small Bay Leaves

1 ½ Pounds Ground Beef

8 Ounces Uncooked Angel Hair Pasta

1 Cup Cheddar Cheese (Grated)

1 Cup Monterey Jack Cheese (Grated)

Preheat oven to 350 degrees.  In a stockpot, combine tomatoes, tomato sauce, water onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.  Bring to a boil over high heat.  Reduce heat and simmer covered 1 hour.  Crumble ground beef in large skillet.  Cook over medium-high heat until fully cooked (no pink remaining).  Drain fat and add ground beef to the stockpot.  Simmer for 20 more minutes.  Cook the pasta according to the package directions.  Cover the bottom of a 9 x 13 x 2 inch pan with sauce.  Add a layer of pasta and the less than ½ of each cheese; repeat the layers, ending with sauce.  Bake in the oven for 30 minutes.  Top the casserole with the remaining cheese, return to the oven and continue to cook until the cheese is melted and bubbly (about 5 minutes).  Cut into squares before serving.  Prep time 30 minutes.  Cook time 1 hour 55 minutes.  Yield 10 servings.

House Seasoning

1 Cup Salt

¼ Cup Black Pepper

¼ Cup Garlic Powder

Southern Banana Pudding
Ingredients:

1 box Vanilla Wafers
1/2 cup plue 2 tablespoons sugar
1/3 cup flour
1 tsp vanilla
2 cups milk
3 eggs
4-6 bananas

Slice bananas into 1/2 inch slices - alternate layers of vanilla wafers with layers of bananas until you reach the top.

In double boiler combine milk, sugar, egg yolks (reserving egg whites) and flour
mix well and heat until thickened. Then add vanilla and pour over wafers and bananas. 

Mix whites until meringue has stiff peaks. Add sugar. Spread evenly over pudding.
Place in oven at broil until top is golden brown.

Chicken Pie
This is a quick melt-in-your-mouth delicious main course.
Preparation: Easy
Serves: 6
Cooking time: 1 Hour
Oven Temperature: 350 degrees F
 

3-4 cups cubed, cooked chicken
1 (10 ¾-ounce) can cream of chicken soup
1 (10 ¾-ounce) can chicken broth
½ teaspoon basil or tarragon (optional)
1 cup self-rising flour
½ cup corn meal mix
1 ½ cups buttermilk
½ cup butter, melted
Place chicken in lightly greased 13 x 9-inch baking dish. Blend soup with broth and herb. Pour over chicken. Combine flour, buttermilk, and butter; mix well. Pour evenly over chicken mixture. Bake, uncovered, at 350 degrees F for 1 hour or until crust rises to top and is golden brown. (You can sprinkle a can of mixed vegetables or a small bag of frozen mixed vegetables over chicken mixture before adding topping.)
   

Veggie Salad
Delicious and colorful
Preparation: Easy
Serves: 12
Must Do Ahead
 

1 (15-ounce) can tiny English peas, drained
1 (14 ½ -ounce) can French style green beans, drained
1 (11-ounce) can white shoepeg corn, drained
1 (2-ounce) jar diced pimientos, drained
½ cup each of finely chopped red onion, green pepper, and celery
½ cup salad oil
2/3 cup cider vinegar
½ cup sugar
1 teaspoon salt
1 teaspoon chopped garlic
Combine peas, beans, corn, pimientos, red onion, green pepper and celery in a large bowl. Heat remaining ingredients slightly to dissolve sugar and pour over veggies. Marinate in refrigerator for several hours. Keeps well 2-3 days.
 

HASHBROWN POTATO CASSEROLE
1 (32 oz.) pkg. frozen hashbrown potatoes, thawed
3/4 c. butter, melted
1/2 c. onion, chopped
1 (10 3/4 oz.) cream of chicken soup (undiluted)
1 (8 oz.) sour cream
1 c. (4 oz.) Cheddar cheese, shredded
2 c. cornflakes
Lemon twist (optional)
Parsley (optional)
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into greased 2 1/2 quart casserole. Crunch cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. Garnish with lemon and parsley. Serves 10 to 12.

"Don’t Sweat it”
Lemon Icebox Pie
This simple recipe was introduced to my family when my sisters and I were just learning to cook. Stoves will get the night off with this cool and creamy treat with a citrus twist!  Perfect addition to the dessert table at Holiday gatherings. Kid/Kitchen Friendly Recipe.
Ingredients:
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
1 teaspoon vanilla extract
Directions:
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate overnight. Garnish with whipped cream and mint leaves if desired.  Yield: One 9 inch pie.
 

Budget Friendly – Cottage Pie
My kids have always loved cottage pie and it is a great way to dress up your mashed potatoes. Adding sour cream, a homemade brown gravy, along with the fresh spices to this recipe brings this traditional dish up a notch. If you’re taking it to a church dinner you may want to double the recipe, because it will go fast!
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve. 

Recipes from Glen-Ella Springs Country Inn

Grits - Tomato Basil Cheese

Servings: 12
4 Cups - Water
2 Cups - Half and half, 1 stick
1 1/2 teaspoons - Salt
2 Cups - Stone ground grits, or quick grits (not instant)
1 Cup - Peeled seeded chopped roma or ripe tomato
2 Cups - Shredded smoked gouda cheese
2 - Eggs
(add salt and pepper to fit your taste, if needed)

-Preheat your oven to 400 degrees. If you are using stone ground grits, place in a pitcher of water, stir and let chaff float to the top, skim off the chaff, do this two to three times. Bring the water to a boil. Whisk in grits and cook, stirring until thickened - this will take about thirty minutes for the stone ground grits, and much less for the quick kind. (you may need to add more water if using stone ground grits). Remove them from the heat and stir in diced tomatoes, basil and cheese. Taste and add more salt or pepper if you want. Whisk in the eggs. Pour into ovenproof baking dish, sprinkle more cheese on top if desired, and back at 350 degrees until firm and browned on top - twenty to thirty minutes. (yield: 1 2 quart casserole)-

Apple Bread Pudding with Cinnamon Ice Cream

Servings:8 Preparation Time: 30 minutes

2 Cups - Granny Smith Apples, peeled and chopped thin
1/4 Cup - Apple Schnapps
1/2 Cup - Light brown sugar
4 Cups - Stale bread (brioche or challah is best), cut in 1" cubes
1/4 Cup - Raisins
1/4 Cup - Diced dried apricots 
1/4 Cup - Diced dried dates
CUSTARD
2 Cups - Half and half
3 - Eggs, slightly beaten 
1 Tablespoon - Pure vanilla extract
2/3 Cup - Sugar
2 Cups - Butterscotch sauce, purchased or made
8 Scoops - Cinnamon ice cream, see recipe

- Preheat oven to 350. Then, in a small pan, combine apples with brown sugar and schnapps, bake until sugar melts and apples are tender - fifteen to twenty minutes. Set aside to cool. Toss apples with crumbled bread and dried fruits and place in a well-greased 8" baking pan or shallow 3 quart golden brown. Combine custard ingredients and pour over bread. Bake for approximately 1 hour until custard is set and golden brown. Serve warm. To serve: Cut in squares, place each square in a shallow bowl, top with a scoop of cinnamon ice cream and warm butterscotch sauce. (If preparing in advance: store in refrigerator. Wrap in foil to re-warm, or place individual servings in microwave for just a few seconds. This may also be frozen, thaw before heating.)-

Tri Color Salad with Edamame Beans
Servings:6
8 Ounces - Frozen shelled edamame beans
1/4 Cup - Olive Oil
1 Teaspoon - Ground cumin
1 Can - Black beans, drained and rinsed, 15 ounces
1 - Small package of frozen whole kernel corn, 15 ounces
1/2 Cup - Chopped red onion
2 Cups - Thinly sliced celery
2 Tablespoons - Fresh lime juice
1/2 Cup - Chopped fresh cilantro
1 Teaspoon - Finely chopped garlic, at room temperature 
1 1/2 Teaspoons - Salt
1/4 Teaspoon - Black peper
- Cook edamame in saucepan of boiling salted water uncovered for four minutes. Drain then rinse under cold water. Heat oil over moderate heat until hot but not smoking, then cook cumin, stirring until fragrant and a shade darker- about thirty seconds. Pour into a large heatproof bowl. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.-

Recipes from The Barn Inn in Lakemont, Georgia

Innkeepers Jan Timms and Nancy Gribble

CHEESE AND SPINACH PUFFS  
1 – 10 oz. Package frozen chopped spinach
½ - Cup chopped onion
2 – Eggs, slightly beaten
½ - Cup grated Parmesan cheese
½ - Cup shredded Cheddar cheese
½ - Cup blue cheese salad dressing
½ - Cup melted butter
¼ -  Teaspoon garlic powder
1 –  Cup Bisquick
 

In saucepan, combine spinach and onion; cook according to spinach package directions. Drain WELL, pressing out all liquid. Combine eggs, cheeses, salad dressing, butter and garlic powder. Add spinach mixture and Bisquick; mix well. Cover and chill; shape dough into 1” balls. Chill, covered, until serving time. Place chilled puffs on baking sheet and bake at 350° 10 to 12 minutes. Serve warm. Makes about 60 puffs.
 

After shaping, balls may be frozen. Bake frozen puffs for 12 to 15 minutes.

CHEESE RING
1 – lb. Sharp Cheddar cheese, grated
1 – Cup pecans, chopped
¾ - Cup mayonnaise
1 – Medium onion, minced
1 – Glove garlic, minced
½ - Teaspoon Tabasco
1 – Cup strawberry preserves  
Combine all ingredients except preserves and mix well. Chill. Mold into ring and fill center with preserves. Serve with crackers.
 

BLACK BEAN DIP
1 - 8 oz Can black beans, drained
1 - 8 oz Cream cheese, softened
1 - 8 oz Monterrey or Pepper Jack cheese, grated
1 - Small red onion, minced
1 - 8 oz Rothschild raspberry Salsa

Spray a casserole dish with cooking spray. Mix diced onion with drained black beans and spread on bottom of casserole. Spread softened cream cheese over beans and onion mixture. Pour raspberry salsa over mixture.
Top with grated cheese. Cook 375 degrees for 20-30 minutes until bubbly. Serve with Fritos or Tortilla chips

Recipes from the Lodge on Apple Pie Ridge
Innkeeper Judy Chosewood

Lodge Sour Cream Pound Cake 

2 Sticks Butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
½ tsp. baking soda
6 eggs
1 tsp. vanilla flavoring

Preheat oven to 325 degrees. Mix softened butter and sugar together until creamy.
Add sour cream to butter and sugar. Sift plain flour and baking soda together; then add
To creamed mixture alternately with eggs, one at a time, beating after each egg. Add.
Vanilla flavoring. Then pour into a greased and floured tube pan and bake for 1 hour,
and 20 minutes. Serve with fresh fruit summer salsa and fresh whipped cream.

Fresh Fruit Summer Salsa

1 pt. quarted strawberries            1 cup mixed berries
 ½ cup sugar fresh chopped basil and mint
1 mango, chopped
1 ½ cups fresh chopped pineapple

Quarter strawberries, add sugar to strawberries and set aside. Chop mango & pineapple.
Add to strawberries. Toss in mixed berries. Then add fresh chopped basil and mint. Serve over pound cake with whipped cream.

Toasted Pecan & Cheddar Cheese Spread

1 (8oz.) pkg cream cheese
¾ cup of sharp shredded cheese
2 shakes of garlic powder
2 shakes of red pepper sauce
1 tsp. worchestershire sauce
½ tsp. lemon juice
2 T. minced onions (optional)
1 cup chopped toasted pecans
paprika

Mix cream cheese, cheddar cheese and spices with a hand mixer or with hands. Add onions and 1/2 cup toasted pecans. Form mixture into a ball or log. Then roll in remaining toasted pecans. Sprinkle paprika over cheese ball or log. Spread on crackers
And serve with crisp apples, pears or grapes.
  

“Mornin in the Country” Breakfast Quiche
 

1 refrigerated pie crust 5 large eggs
Smoked Gouda cheese ½ cup sour cream
1 cup chopped Chicken/Apple Smoked sausage ¾ cup half & half
½ cup chopped red pepper   ½ tsp. salt
½ cup chopped onion ½ tsp. pepper
½ chopped Granny Smith apple 1 tsp. parsley flakes
1/3 stick margarine Shredded cheddar cheese
Preheat oven to 375 degrees. Put pie crust into pie plate. Slice smoked gouda cheese
To cover bottom of pie crust. Set aside. Saute smoked sausage, red pepper, chopped
Onion, chopped apple in the margarine. Pour this over the smoked gouda cheese. Set aside. Whisk 5 eggs, sour cream and halfand half together. Add salt, pepper & parsley to eggs. Pour over meat mixture. Then sprinkle shredded sharp cheddar cheese over top of egg mixture. Bake 25- 30 minutes. Let set 5 minutes before cutting. Makes 6 generous slices.

Simmons Bond Inn

Recipes from Elizabeth Forkey 

Lemon Poached Pear
I cut a pear in half length wise and scoop out the core. I also cut a strip of skin down the back of each half. Then they go into a simmering shallow pan that has water, lemon juice, and ginger. I cook for about 10 or 15 min. turning once. Then I serve in a beautiful china bowl with a spoonfull of cottage cheese, a strawberry cut into a flower, and a drizzle of carmel over the pear with some mint leaves as garnish. Its very pretty and so simple.

Shirred Egg
This was a recipe I got from a guest staying with us years ago. It is also nice and simple but has a wonderful gormet look and taste. I spray a small soufle dish with cooking spray. Then I put in a layer of cooked chopped ham, a layer of Tomato Vodka sauce, I crack an egg over that, then sprinkle some Tarragon spice and drizzle a bit of heavy cream. This bakes in the oven at 400 for about 15 to 20 min. Each one is made individually and served very hot straight from the oven. Delicious!

Strawberry Stuffed French Toast
First, I combine in a small container 1 8oz. cream cheese (room temp), a little bit of vanilla, 1/2 cup of powdered sugar, and a few shakes of cinnamon. This mixture is spread on one side of two pieces of bread. Then a layer of fresh cut strawberries is placed on one of the spread pieces of bread. Then the two pieces are sandwiched together so that the spread and the strawberries are inside the sandwich. Then it is simply dunked in egg/milk mixture and placed on a greased fry pan. It cooks over med. heat until nicely browned on both sides. Then we serve with Strawberry syrup and some strawberries for garnish.
Recipes from David Darugh - Innkeeper at

The Beechwood Inn, Clayton , GA

Thai Rolls with Peanut Sauce
 Fresh Thai Basil Rolls
1 pkg. round rice paper wrappers
1 package of cellophane noodles soaked in hot water for 20 minutes until tender
1 can cocktail shrimp, drained, or 1 cup fresh (or frozen) small cooked shrimp,
1/2 cup bean sprouts
1 bunch fresh Thai Basil (Genovese Basil is not a substitute – Thai Basil is related to mint)
3 Tbsp. grated fresh ginger
½ cup fresh coriander (cilantro), roughly chopped
3 spring onions, finely sliced
3 ounces pimento strips
3 cups finely shredded Rabun County Cabbage from Osage Farm
1 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
3 Tbsp. fresh squeezed lime juice
¼ cup toasted sesame seed oil
Grated rind from 1 lime
Satay Peanut Dipping Sauce
1 cup dry roasted peanuts
1/3 cup water
1 clove garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 tsp. tamarind paste
1 tsp. red chilli sauce (more or less to taste)
squeeze of fresh lime juice (about 1 tsp.)
 (Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cold rolls)
Toss all roll ingredients together in a bowl, except rice wrappers and Thai Basil.
Fill a large bowl with hot water (but not too hot, as you’ll be dipping your fingers in it).
Start by submerging one wrapper into the water. It should soften after 30 seconds.
Remove and place on a clean surface.
Add another wrapper to the hot water as you fill and roll the first one.
Place heaping Tbsp of the ingredients on the rice paper, about 1-inch from the bottom, leaving about 1-inch on each side. Spread out the ingredients horizontally (in the shape of the roll). Arrange about 3 Thai Basil leaves on the ingredients.
Pull the bottom inch of rice paper over the filling and roll halfway up, wrapping tightly. Fold the sides over the filling and continue to roll up. Place seam side down on a plate and cover with a damp paper towel. Repeat with remaining rice paper wrappers and filling. Keep in refrigerator until ready to serve. Serve with warm Satay Peanut Sauce.
This amount of ingredients should make about 16 – 18 rolls. As a serving suggestion we first paint the plate with peanut sauce by squeezing an artistic drizzle on each plate. We then slice each roll in half and lean one of the halves against the other. Place a Coriander branch across the top. A small bowl of sauce is placed on each plate for dipping.
 

Smoked Heirloom Tomato Sauce with Cheese Filled Ravioli
5 pounds of sun ripe heirloom tomatoes
¼ cup olive oil
3 Tbsp. Balsamic Vinegar
Salt and pepper
3 Tbsp Tomato Paste
20 - 30 garlic cloves
¼ cup fresh basil sliced into chiffonade
3 fresh sage leaves sliced into chiffonade
grated lemon rind from 2 lemons
1 t sugar
2 Tbsp Salt
32 ounces fresh (or frozen) cheese filled raviolis
1 cup freshly grated Reggiano Parmigiano
Slice tomatoes in half or quarters depending on size (some heirloom tomatoes can be quite large). Place them all sliced side up in a large bowl or sheet pan. Drizzle olive oil vinegar mixture over tomatoes and sprinkle with salt and pepper. Marinate for four hours. Transfer tomatoes to racks and cold smoke with hickory for 3 hours.
Place garlic in a garlic roaster and roast at 350 degrees for 45 minutes. Shake garlic in roaster every 15 minutes.
Puree smoked tomatoes, tomato paste and garlic in food processor until smooth. Pour into a 3 quart pan and cook over medium low heat until thick (depending on the moisture of the tomatoes this may take about 3 hours). Taste for seasoning and add salt to taste and also about a teaspoon of sugar. Add shredded sage to the sauce and stir to blend.
Bring 3 quarts of salted water to a boil in a large boiler and cook ravioli until al dente.
Serve three ravioli per appetizer plate. Pour one serving size spoon of sauce over the ravioli, sprinkle with chiffonade of basil, lemon rind and grated reggiano parmigiano.
[Kitchen Note: To properly make basil chiffonade use only a very sharp knife. You want to slice the basil, not rip or tear it as it bruises easily and turns black]

Tart
This recipe will make one 9 or10-inch tart (serves 6) or five 4 1/2-inch tarts
Ingredients:
6 colorful,medium-sized heirloom tomatoes washed and sliced 1/4-inch thick
1 t.fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup wholewheat flour
1/2 cupunsalted butter, well chilled + cut into 1/4-inch cubes
4-ouncechunk of good fresh Parmesan, micro plane-grated (you should end up with about 2cups loosely packed grated cheese).
2 T. icecold water
1/4 cup basil chiffonade
HighQuality Olive Oil

Special equipment: tart pan(s), pie weights, paper towels

Preheat the oven to 450°F. 

Prep thetomatoes:
Toavoid a soggy crust later on, you need to rid the tomatoes of some of theirliquid. Here is what we do at the Beechwood Inn: Place the sliced tomatoes on arack and sprinkle them with the sea salt. Put it in the Bradley Smoker at 140degrees for 4 hours – or you can place them in a warming drawer or a warmoven.

 Make the tartcrust(s):
Placeflours, butter, and Parmesan in a food processor and pulse quickly about 25times. You are looking for a sandy textured blend, punctuated with pea-sizedpieces of butter. With a few more pulses, blend in the 2T of ice water. Thedough should stick together when your pinch it between two fingers. Pour thedough into the tart pan. Working quickly, press the dough uniformly into the panby pressing across the bottom and working towards the sides and up to form arim. Place in the refrigerator and chill for 15 minutes.

 Bake the tart crust:
Pull the tarts out of therefrigerator and poke each a few times with the tines of a fork. Cover the tartwith a square of aluminum foil and fill generously with pie weights. Place on abaking sheet and slide the tart onto the middle rack in the oven. Bake for 15minutes, pull the shell out of the oven and very gently peel back and remove thetinfoil containing the pie weights. Place the uncovered tart back in the oven,weight free, and allow to cook for another 10 minutes, or until it is a deepgolden brown in color. Remove from the oven and sprinkle with a little shreddedParmesan (this will act as another barrier to the tomato liquid). Let cool toroom temperature before filling.

 Assembling the tart: Just before serving, arrangetomato slices in a concentric pattern inside the tart shell, drizzle with yourbest quality extra-virgin olive oil, and sprinkle with the basil. Serve at room temperature.

Recipes from Greg Schultz, Cornerstone Restaurant  
Toccoa Georgia
pictured: Low Country Shrimp and Grits

Scandinavian Chilled Blueberry Soup  
1 # fresh or frozen unsweetened blueberries
1 C water
5 T sugar
2 ¼” lemon slices
1 cinnamon stick
Pinch of salt
½ tsp. Vanilla extract
Vanilla yogurt (garnish, optional)
 Stir together all ingredients except yogurt in a saucepan and simmer for 15 min. Remove lemon slices and cinnamon stick and chill until cold—about three hours. Serve in fancy glasses with a yogurt drizzle for garnish. Serves 6


Traditional Spanish Gazpacho 
(chilled vegetable soup)
2 # fresh Roma Tomatoes, diced
½ ea. Red, Yellow, Orange , & Green Bell Pepper, chopped
1 ea. “Seedless” English Cucumber, chopped
2 ea. Stalks Celery, chopped
½ C Red Onion, chopped
½ C fresh Parsley, chopped
¼ C fresh Cilantro, chopped
1 T Tomato Paste
2 C “V-8” or “Clamato” tomato/vegetable juice
½ C water
¼ C Balsamic Vinegar
¾ C. Extra Virgin Olive Oil
3 T Sugar
½ tsp. Fresh Ground Black Pepper
½ tsp. Cayenne Pepper
1 tsp. Paprika
1 tsp. Oregano
2 T Worcestershire Sauce
Juice of a ½ of a Lemon
2 T Kosher Salt
3 cloves fresh Garlic
1 hard-boiled Egg

Mix all ingredients except for last three in large bowl. Place salt, garlic, & egg in small bowl and mash together with a fork until broken up and well mixed. Mix together and blend ½ of the mixture in blender until smooth and leave other ½ chunky. Or, blend all of it in batches until smooth if you prefer. Either way, chill overnight and serve with fresh cilantro or parsley, a grilled shrimp, and/or a balsamic reduction drizzle for garnish.
Serves 12

Low country Shrimp & Grits
The Cornerstone Restaurant; Toccoa , GA
Greg Schultz

For the Grits:
1 C Stone Ground Grits (not instant)
12 oz. ½ & ½
24 oz. water
2 T Butter
1 tsp. Salt
1 C Shredded Monterrey Jack/Cheddar Cheese blend
Bring ½ & ½, water, butter, & salt to a boil and stir in grits. Reduce heat, cover and simmer 5 minutes, stirring frequently. Stir in cheese and hold warm until serving.
For the Béchamel Sauce:
¼ C Butter
¼ C Flour
¼ tsp. Salt
¼ tsp. Ground White Pepper
16 oz. Whole Milk
Juice of a ½ of a Lime
Melt butter in saucepan and whisk in flour. Stir in salt & pepper and cook whisking for 2 minutes. Whisk in cold milk slowly and slowly bring to a boil while stirring. Thin with more milk as needed. Finish with limejuice and hold warm until serving.
For the Shrimp:
1 # 41-50 Peeled & Deveined, Tail-Off Raw Tiger Shrimp
1 tsp. Butter
1 oz. Extra Virgin Olive Oil
½ tsp. Salt-free Garlic & Herb Seasoning Blend
Melt butter & oil in saucepan over medium heat. Add shrimp and cook until pink, about 2-3 minutes. Add seasoning and stir to coat.
Spoon a serving of grits into serving bowls, Divide cooked shrimp into bowls, drizzle with Béchamel Sauce and garnish with chopped bacon and sliced green onions.
Serves 4

Recipes from Jim Preyer of Chroma USA

Cajun Beurre Blanc
 

¼ C Onions-minced
1 T. Garlic-minced
1 C White wine
1 tsp Lemon zest
10 Black Peppercorns
½ C Heavy whipping cream
½ lb Unsalted butter
1 tsp Cajun spice
½ tps Louisiana hot sauce

In a sauce pot, combine onions, garlic, white wine, lemon zest, and black peppercorns. Bring to a boil, reduce heat and simmer until reduced by half. Under low heat, slowly whisk in heavy whipping cream and slow simmer until reduced by half. Under low heat, whisk in butter 1 tablespoon in a time until completely incorporated. Immediately remove from heat. Strain sauce to remove peppercorns. Add Cajun spice and hot sauce. Serve immediately.

Crawfish Cornbread Dressing
2 T Unsalted Butter
2 T Extra Virgin Olive Oil
½ C Tasso Ham-small dice
¾ C Yellow Onion-minced
½ C Celery-minced
½ C Green Bell Pepper-minced
2 T Garlic-minced
½ lb Crawfish Tails ( Louisiana if available please)
½ C Green Onions-sliced
1 tsp Cajun Spice
½ C Shrimp Stock
2 C Cornbread-crumbled (day old is great)
1 Egg
  Melt butter and add olive oil. Add tasso ham and sauté over medium heat about 2 minutes. Add veggies and garlic and sauté until translucent. Time to add the crawfish, green onions, and Cajun spice and cook until heated all the way through (be careful not to overcook the crawfish because they will shrink!). Add shrimp stock, bring to a simmer, then mix in cornbread. Remove from heat and let cool 5 minutes. Add 1 egg. This recipe is great as a casserole or as a stuffing with shrimp, chicken, or fish. Just remember it must be heated to 165 degrees.

Tequila Orange-Glazed Succotash
 1 T Unsalted butter
1 T Extra virgin olive oil
¼ C Onion-minced
1 T garlic-minced
1 tsp Fresh orange zest
1 C Zucchini-half moon slices
1 C Squash-half moon slices
2 fl oz Premium Tequila
1 C Corn kernels (frozen or fresh)
½ C Tomatoes-medium dice
½ C Red bell pepper-medium dice
½ tsp Fresh thyme-no stems  
In a skillet melt butter and add olive oil and onion. Sweat for 2 minutes, add garlic and orange zest, then cook over medium heat until translucent. Add zucchini and squash, cook for 1 minutes, add Tequila and let the alcohol evaporate (about 30 seconds). Add all remaining ingredients, cook 2 minutes more. Season with salt and pepper.

Jenny’s Stuffed Shrimp
8 16/20 count Shrimp (big boys)
1 C Crawfish Dressing (see recipe)
2 oz Shrimp Stock
2 oz White Wine
1 tsp Kosher Salt
½ tsp Cracked Black Pepper
¼ C Cajun Beurre Blanc (see recipe)
To prepare the shrimp:           
Completely peel and devein shrimp. Take a very sharp paring knife and butterfly, leaving last tail section intact. Rub with salt and pepper. In a casserole dish, lace shrimp cut-side so that the butterfly is open. Place 2 tablespoons of crawfish dressing on top of each shrimp. For added moisture, pour shrimp stock and white wine into the bottom of the dish. Place in a 375 degree oven for about 15 minutes, or until dressing is golden brown. Remove from the oven and serve with Cajun Beurre Blanc.

Recipes from Alex and Chris Bladowski
Chef Instructors, North Georgia Technical College

Meringue Cakes

1 cup egg whites, room temp.
2-3 drops lemon juice
1 lb. granulated sugar

Whip the egg whites on high speed with the lemon juice until medium peaks form. Gradually add the sugar to the whippped egg whites over a 3 minute period, while keeping the mixer set to high. Continue to whip after all the sugar has been added for an additional 8-10 minutes, or until stiff peaks form. Pipe out or form the meringue immediately and bake in 210-220 degree oven for 2 hours. 

Avacado and Shrimp Salad
2 avacados
cilantro
tomato (diced)
red onion (diced)
1/4 cup lime juice
3/4 cup olive oil
2 cups boiled shrimp (peeled)
salt
pepper
Dice up 2 avacados - then add in 2 cups boiled peeled shrimp, add in 4 tsp red onion - tomato and chopped 1 tsp cilantro, salt and pepper - season to taste. Add in 3-4 tbsp lime juice olive oil dressing* Stir together to bring liquids together - place into round mold (biscuit cutter or something similiar. Press down slightly then remove ring. Garnish with greens. Garnish plate with tomatoes and red onions and add olive oil/lime juice dressing* as desired.  
*1/4 cup lime juice , 3/4 cup olive oil

Northern Exposure - - 

Recipes from our Northern Friends

Chicken and Tiny Dumpling Soup
 

Chicken Stock:
One Five pound whole or cut up chicken.
One (1) gallon of water.
Two (2) Teaspoons of salt or more to taste.
¼ Teaspoon of pepper.
1/8 Teaspoon of granulated garlic.
Three (3) fresh parsley sprigs.
One (1) pkg of powdered Saffron, (1/220oz. Or 0.13 g).
Two (2) whole carrots.
Two (2) stalks of celery, no leaves.
One (1) whole peeled onion.
Two (2) Tablespoons of low sodium granulated chicken bouillon.

Place all ingredients into a large stock pot over medium heat. Simmer broth and regularly skim foam from the surface of the liquid. Leave simmer for One (1) to One and one-half (1 ½) hours. When finished cooking remove the chicken and set it aside. Strain broth through a strainer and discard the vegetables.

Remove the chicken from the bone and cut into medium sized pieces.
Soup:
 

Put Four (4) Quarts of chicken broth into a large stock pot.
Bring to a slow boil; add the following ingredients to the broth:
· Four stalks of diced celery.
· Seven (7) large sliced carrots, ½ inch pieces.
· Six (6) medium red skinned potatoes peeled and cut into small cubes.
· One large diced onion.
· Three cloves of garlic, peeled and diced,
Simmer vegetables on low to medium heat until tender.

Prepare Tiny Dumplings:
While the vegetables are simmering prepare the dumpling mix:
In a medium bowl add;
· Three (3) cups of flour.
· 1 ½ Teaspoons of salt.
· 1Teaspoon of baking powder.
· Three (3) eggs slightly beaten with a fork.
· ¾ cup of milk.
Mix all the ingredients together until a soft dough forms. Place the dough on a small saucer. Using a butter knife dipped into the hot broth, cut small pieces of dough from the saucer and let it fall into the hot broth. Use all the dough to make dumplings, be sure to dip the knife into the broth while cutting the dough.
Let dumpling simmer for three (3) to Four (4) minutes after all the dumplings are added to the broth. Taste a dumpling for doneness.
When the dumplings are done add the chicken pieces to the broth. Now thicken the broth with Three (3) tablespoons of flour mixed into ½ cup of water, shaken in a small container. Stir this mixture into the broth and let simmer for Three (3) to Four (4) minutes until the broth thickens.

“Shoofly Pie” Wet Bottom
Makes Two (2) – 9” or Two (2) – 9!/2” deep pies
Liquid
1 ½ cup Molasses
1 ½ cups of Water (slightly warm)
2 teaspoons of Baking Soda
2 eggs – Beaten

Crumbs
3 cups Flour
¾ cups of Butter
¼ teaspoon of Salt
2 cups Sugar  
Directions:
Preheat the oven to 350 degrees F. Place a pie shell in each pie pan and scallop the edges. Prepare crumb mix; beat the ingredients until well blended, and set aside. Prepare liquid mix and set that aside. Add ½ of the crumb mix to the liquid mix, stir by hand. Pour the liquid mixture into the two pie dishes equally. Sprinkle the rest of the crumb mix over the top of the two pies; be sure to leave a small area in the middle of the pie that is not covered with crumbs.
Place the pies in the oven to bake for 35 minutes, or until the center is firm.
Special note:
When mixed the liquid ingredients make about six (6) cups of mixture. The crumb mix makes about eight (8) cups of mixture. This will help you in dividing the ingredients for the Two (2) pies.

Recipes from Jerry DeAvila

Roast Leg of Lamb with Rosemary and Garlic
Served with a Mint Yogurt Sauce and a Sweet Potato Hash
Ingredients:
6-8 lb. whole leg of lamb
8-12 large peeled garlic cloves
1/2 cup of fresh rosemary
1/4 cup of extra virgin olive oil
Salt & pepper
 1 pint of plain yogurt
1 cucumber, peeled & cubed
3 tablespoon of chopped fresh mint
3 teaspoon of fresh lemon juice
 

 Prepare the Lamb by removing the excess fat as well as the membrane on the leg. Take a sharp knife and poke holes in the meat to allow the marinade to get into the meat. Set aside.
 Prepare the rosemary/garlic rub
Take 8-12 large, peeled garlic cloves and place them in a food processor. Also place in the processor about 1/2 cup of freshly chopped rosemary (the fresher, the better, do not use the dried kind.) Add equal amounts of kosher salt and white ground pepper, about 3 tablespoons. Add about 1/4 cup of extra virgin olive oil. Blend to a smooth paste. (I would recommend tasting for salt content at this time.)
 Preheat the oven to 325 degrees.
 Take the rosemary/garlic mixture and rub it onto the leg of lamb, making sure you cover the entire leg, as well as getting the mixture into the holes that you made in the meat. Set aside, covered with plastic wrap, in a cool place until the oven has reached its temperature.
 Remove plastic wrap and place on an roasting rack that allows the lamb to drain excess fat while cooking. Put the lamb in the oven and cook for about 3-4 hours.
 Mint Yogurt Sauce
Place the yogurt in a glass dish and combine the cucumber, lemon juice, and chopped mint. Mix well.

 Sweet Potato Hash with Craisins and Apricots
 1 cup of dried apricots
 1 cup of craisins
 4 large sweet potatoes
 1/2 stick of butter

Take 4 large sweet potatoes and peel and cube them. In a large skillet, over medium heat, place the butter and 2 tablespoons of olive oil. Let the butter brown a little for flavor. Place the sweet potatoes in the skillet and saute them until tender. Mix in the apricots and craisins and cook for another 5 minutes.
 Finishing Touches
Remove the lamb from the oven and let it rest for about 10-15 minutes.
Place the lamb on a serving dish along with a stem of rosemary as a garnish.
 Serve the lamb with a spoonful of the yogurt sauce on the sliced lamb and a side of sweet potato hash. Add a decorative touch with some flatbread that has been sliced into fourths.
 Enjoy!!

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