Georgia Magazine - December 2011 - (Page 32F)

(Continued from page 32D) 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 stuffing 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. Shrimp With Tomato and Garlic 1 tablespoon butter 1 tablespoon extra-virgin olive oil 1/4 yellow onion, cut into small dice 1 clove garlic, peeled, minced 2 tablespoons fresh basil, chopped 1 teaspoon thyme, chopped 1 tomato, peeled, seeded, chopped 1/4 cup breadcrumbs 1/4 cup Parmigiano Reggiano, grated Salt and pepper 20 large shrimp, peeled, de-veined, butter- flied (slit open but not cut through) Extra-virgin olive oil In a large pan set over medium heat, melt butter in 1 tablespoon extra-virgin olive oil. Add onion and garlic, and sweat until translucent. In bowl, combine the onion and garlic mixture, fresh basil, thyme, tomato, breadcrumbs and grated Parmigiano Reggiano. Season with salt and pepper to taste. Roll mixture inside shrimp, drizzle with olive oil, and broil for 7 minutes. Serve immediately. Serves 4 as an appetizer. The St. James Winery in Mis- souri makes a Catawba wine that is available in Georgia through Savannah Distributing. If you want to make this punch, you may order the wine through any retail wine shop by giving them this information. This recipe is adapted from “The Savannah Cook Book” by Harriet Ross Colquitt (1933). Chatham Artillery Punch 1-1/2 gallons Catawba wine* 1/2 gallon dark rum 1 quart gin 1 quart brandy During Christmastime, residents and business owners throughout the city decorate Savannah’s historic properties with festive fruit arrangements, red ribbons and holiday greenery. 1/2 pint Benedictine 1-1/2 quarts rye whisky 1-1/2 gallons strong tea 2-1/2 pounds brown sugar Juice of 1 dozen oranges Juice of 1 dozen lemons 1 case of Champagne (or use a good but inexpensive Cava from Spain, such as Segura Viudas or Cristalino) In a large non-reactive container (plastic or glass), combine Catawba wine, rum, gin, brandy, Benedictine, whisky, tea, brown sugar, and juices from the oranges and lemons. Let mixture sit for 36 to 48 hours before using. When ready to serve, add Champagne or sparkling wine. Serve cool or chilled. Note: The 19th century would have forgone any addition of ice, but suit your taste on this one. For more great recipes and to learn about Georgia’s Coastal holiday fare, see “Festive gatherings,” beginning on page 30. 32F More online at www.georgiamagazine.org GEORGIA MAGAZINE GDEcD 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