Georgia Magazine - December 2011 - (Page 32D)

circles of dough. In the center of each circle, place a tablespoon of the fi lling and fold the circle in half, turnover style. To seal the edges, moisten the edge with water and press with a fork. Continue creating trutas until the fi lling is used up. As you make each truta, lay it on a clean white cloth and cover with another clean white cloth. To fry the pastries, heat enough Known for serving Low Country favorite dishes, The Olde Pink House in Savannah offers a special Christmas menu this year. For details, see the sidebar on page 32B. Preheat oven to 350 degrees. Crumble breads into a large bowl. Add cooked rice, chicken stock, onion, celery, green onions, green pepper, pecans, eggs, pork drippings and season to taste with salt and black pepper. Add more stock if needed if dressing seems too dry. Pack into 2 baking pans and bake at 350 degrees for 30 minutes, or until brown. Serve with Christmas Roast Pork. Note: If prepared as a stuffi ng for turkey, substitute turkey drippings for pork drippings and add 1 teaspoon sage. Using turkey stock in place of chicken stock might also be a good substitution. Mary Theresa Martin’s “Refl ections of Little Portugal in Old Town Brunswick: A Tate of Portuguese Culture & Cuisine,” is a rare treasure, written from personal memory and from the heart. These little pastries, she says, were part of the traditional holiday fare served in Brunswick’s Portuguese fi shing community. Trutas (Sweet Potato Turnovers) Filling 5 pounds peeled, cooked sweet potatoes 1-1/4 cups sugar Ground cinnamon to taste Mash cooked sweet potatoes and stir in sugar and cinnamon. In a large pot set over very low heat, stir sweet potatoes mixture constantly to prevent it from sticking to the bottom of 32D the pan. When the mixture is fairly dry, remove from heat and reserve while making pastry. Pastry 2 pounds plain fl our Pinch salt Juice of 2 oranges, strained 2 ounces dry red wine 2 heaping tablespoons vegetable shortening, melted 1 stick margarine, melted 1/2 cup warm water Vegetable oil for frying pastries Glaze 2-1/2 cups sugar 1-1/2 cups water Zest of 1 lemon Cinnamon-sugar mixture In a large pan, prepare pastry by mixing fl our and salt. Make a well in the center of fl our and pour in strained orange juice and wine. Mix using your hands. Combine melted shortening and margarine; add to fl our mixture. Moisten your hands with warm water, adding just enough to begin working dough. Knead dough until it forms a large ball and does not stick to the sides of pan. Note: You will know the dough is ready when you roll out a small piece on pastry board. Dough should roll out without sticking or splitting. If it does not, then knead it a little longer. When it is ready, roll out dough. Using a plain, round biscuit or cookie cutter, about 2 inches in diameter, cut More online at www.georgiamagazine.org vegetable oil in a pan to cover the pastries, and fry only a few at a time, about 3. When they are ready, they will fl oat to the top and be golden brown. Drain on paper towel. To glaze, combine sugar, water and lemon zest in a pan, and bring to a boil. When mixture reaches the soft ball stage, turn heat to low, and run each truta through the glaze. Set each on a rack placed over wax paper. Sprinkle with cinnamon-sugar mixture. Note: Mrs. Martin adds that you can refrigerate unglazed trutas in a closed container and glaze them later. Both glazed and unglazed keep well, she says, but they’re likely to be eaten before that theory is tested out. Along the Coast, seafood plays an important part in many holiday feasts. Dave Snyder, who owns Halyards and Tramici on St. Simons Island, is a master at preparing unusual seafood dishes. With the next two recipes, he offers some likely candidates for holiday entertaining, both on the coast or inland. Arborio and Mascarpone Stuffed Lobster Water, seasoned with salt and pepper 1 yellow onion, rough chopped 3 stalks celery, rough chopped 1 head garlic, rough chopped 1 carrot, rough chopped 3 lemons, rough chopped 2 (1-1/2 pound) Maine lobsters 1/2 cup cooked Arborio rice 2 ounces mascarpone cheese 1 tablespoon fresh basil, cut into julienne strips 1 teaspoon roasted garlic, pureed (Continued on page 32F) GEORGIA MAGAZINE GDEcD http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - December 2011

Georgia Magazine - December 2011
Contents
Viewpoint
Mailbox
Georgia News
Picture This?
Calendar of Events
Currents
Magical Nights, Holiday Lights
Between the Covers
Around Georgia
My Georgia
Georgia Cooks
Snapshot

Georgia Magazine - December 2011