Check out our holiday recipes on our Cooking Page.
Archive for recipes
Classic Baked Acorn Squash
Courtesy of trustees garden, here’s a classic version of a favorite autumn/winter dish), acorn squash (affordable, healthy, delicious). Try it–you’ll love it!
Here’s a recipe that will help you get started:
Classic Baked Acorn Squash
Ingredients:
- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt
Method
- Preheat oven to 400°F.
- Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
- Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
- Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Serves 2 to 4, depending on how much squash you like to eat.
Summertime Picnic Sandwich
When summer fruits are at their sweetest, peaches make a worthy substitution for the strawberries in this recipe.
Serves 4
Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchâtel, mint, zest, salt and pepper and mix until well combined.
Spread strawberry mixture evenly between slices of bread then arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches then halve each and serve. Enjoy!
– courtesy of Trustees Garden Open Market
Recession Recipe Challenge Winner
Michele Shuman of Springfield, GA has won WTOC’s Recession Recipe Challenge. She along with two friends will be treated to a lunch at Chef Matt Cohen’s New South Pub at the Mighty Eighth Air Force Museum. Recipes submitted for the challenge involved buying in bulk and creating multiple recipes from the same ingredients. Look for Chef Matt on Tuesday’s show, as he’ll be sharing tips for eating well and saving bucks.
Love Italian food? Love to cook it?
Marchesi de’ Frescobaldi, the 700 year old winemaking dynasty, has launched their ‘Tuscany to You’ recipe contest! The contest invites busy home cooks, aspiring chefs and food lovers from across America to submit a favorite Italian recipe for a chance to win a Tuscan feast for four cooked in the comfort of their own home by visiting Italian chef Donatella Zampoli
(formerly of Michelin starred Mas del Saugo in Northern Italy). The contest
will run through July 31, 2009 and recipes will be submitted through the
Tuscany Tonight Web site (www.tuscanytonight.com Buon Appetito!
Mother’s Day brunch and dinner recipes
Her big day is coming soon. Check out our Cooking Page for some easy, quick and delectable recipes: http://www.savannahbest.com/cooking/cooking.htm
Last Minute St. Pat’s Recipes!
What would St. Pat’s be without some good old Irish fare? Don’t worry, it’s not too late to whip up a few crowd pleasers and throw your own St. Pat’s Bash. We’ve compiled a few recipes to get you started. CLICK!
The Shad are here!
As far as us fish-loving foodies at SavannahBest.com are concerned, Shad are the best fish in the world, from salt water or fresh! And here in Savannah, we are soooo lucky to have them, and to have that rare commodity, Russo’s Seafood Store, where they know how to perfectly filet these tricky guys with a zillion tiny bones! For more on Shad and an easy recipe for an elegant Valentine’s Day Breakfast or brunch or one for an equally easy dinner entree, just go to SavannahBest’s Cooking Page.
St. Patrick’s Day Cocktail
St. Pat’s Day is only a couple of months away. So…herewith, a nifty little cocktail to put you in the mood for the green. Here goes: The Shamrock: 2 oz. Midori Melon Liqueur; 1/2 oz. Tullamore Dew Irish Whiskey; 1/2 oz. Irish Cream Liqueur Just shake it up over ice, then strain into a 3 oz. shot glass. This sounds worth practing frequently from now till The Big Day….just to perfect our shaking skills, of course! Slainte!
Partridge in A Pear Tree
For an intriguing holiday cocktail, the folks at Oronoco offer us this little gem. Patridge in a Pear Tree 1.5 oz Oronoco (Brazilian White Rum) A Quarter oz pear liqueur Half an oz pomegranate juice 1 tablespoon Champagne
In a cocktail shaker, shake the rum, pear liqueur and pomegranate juice with ice. Pour into a chilled martini glass and top with champagne.
Sounds good to us!
