Food | North Georgia Living Magazine

Super Easy Pickled Peaches
- December 12, 2011 |
- by: Katherine Cook
- comments : 0
Love picked peaches? This is a super short cut for them! They also look very pretty, so they would make a nice gift, too!

2 large cans peach halves in heavy syrup, drained, syrup reserved
Whole cloves
1/2 c. vinegar
1/2 c. brown sugar
1 cinnamon stick

Put one of the whole cloves in middle of each peach half. Pour the reserved liquid into a small sauce pan and add vinegar, sugar and cinnamon stick. Bring to a rolling boil and pour over the peach halves.

Cool, then refrigerate.
Fresh Corn and Potato Chowder
- January 4, 2011 |
- by: Katherine Cook
- comments : 0
Our friend Helen is a vegetarian, and eats so much healthier than we do! When I heard she was sick, I knew I needed to make something fresh and tasty for her but without meat, broth or anything that isn’t dairy or vegetable. I dreamed up this creamy corn and potato chowder. Wade tasted it and asked “Can you make more of this for dinner?”

It’s so easy and quick, you bet!

½ cup chopped onion
3 Tbsp butter
2 to 2 and ½ pounds red potatoes
2 to 3 ears of yellow or bi-color corn, cut off of the ear
4 cups milk

Peel and cut into chunks all but two or three of the potatoes. Cover cut potatoes with water and boil until tender. Drain and set aside.

In a large pot, sauté the onion in the butter until onion is transparent. Add in the corn and sauté for 3 to 5 minutes. Add in the cooked potatoes and the milk. Return to a gentle boil.

While it simmers, cut the remaining two potatoes into a small dice (1/2 inch) and add to the soup. Allow to cook for 5 minutes, or until the small pieces are tender.

Using a potato masher or fork, mash enough of the cooked potato chunks up, mixing them in, until the soup is thick and creamy.

Enjoy!
A Fav Recipe: Aunt Jack’s 5 Minute Fudge
- December 15, 2010 |
- by: Katherine Cook
- comments : 1
Aunt Jack’s Five Minute Fudge

It wouldn’t have been Christmas with this fudge of our Aunt Jack’s. It’s quick and very, very yummy! Believe it or not, this tastes just like regular fudge (except it’s got a creamier texture). Trust me…if you like fudge, you’ll love this recipe!

2/3 cups evaporated milk (undiluted)
1 and 2/3 cup sugar
½ tsp salt
1 and ½ cups diced marshmallows (about 16)
1 and ½ cups semi-sweet chocolate chips
1 tsp vanilla
1 and ½ cups chopped pecans

Put the evaporated milk, sugar and salt in a heavy saucepan over medium-high heat; heat to a boiling point and cook for five minutes, stirring constantly. Remove from heat, add in the marshmallows, chocolate chips and nuts. Beat for 1 to 2 minutes until the marshmallows are melted. Pour into a buttered 9 inch square pan to cool. When cool and set, cut into squares and enjoy!
Smoked Boneless Turkey Breast
- October 18, 2010 |
- by: Katherine Cook
- comments : 0
Now is the time our thoughts turn to the holidays, turkey and…barbecue! (OK, if you’re like most Southerners, no matter what month of the year it is, your thoughts never turn far from barbecue.)

Here is one of the very best recipes that Bull Weaver (NGL’s favorite pit master) ever dreamed up for us. Voted our favorite (and the fastest disappearing ‘que he ever made!)

From December of 2007:

Smoked Boneless Turkey Breast
From Bull Weaver

First, buy a 2.5 pound turkey breast (This will serve 4 people)

Now, make the rub…

Rub:

3 Tbsp. light brown sugar
1 Tbsp paprika
2 tsp. fresh ground black pepper
2 tsp. kosher salt
2 tsp garlic powder
2 tsp onion powder
½ cayenne pepper
1 tsp dry mustard

Combine all rub ingredients and set aside.

Now, wash the breast and pat it dry. Remove the bones from the turkey by using poultry shears or a sharp knife to cut out the ribs. Also remove any excess fat. Discard the bones and fat. The breast should lie fairly flat.

Now, cover the breast in the rub, working in thoroughly, and refrigerate the breast for several hours or up to overnight.

30 minutes before you are ready to grill, soak hickory chips or chunks.

Prepare the sauce:

Barbecue Basting Sauce:

1 stick unsalted butter
½ cup maple syrup

Prepare the coals. When the coals are ready, place a drip pan under where you will place the breast and toss the chips on top of the coals. (If you are using a gas grill, you can put the chips in your smoker box, cover the grill and run it on high until the chips are smoking well; then reduce to medium.)

Baste the turkey two or three times while cooking (it should take about hour). Test for doneness with an instant read meat thermometer; the turkey should be done at about 170 degrees.
Correction
- October 5, 2010 |
- by: Katherine Cook
- comments : 0
Dear me! What happened to that recipe!!!

Yes, there was an error in our October issue in a recipe for Apple Cake (and it is, by the way, delicious!). Here is the corrected cake recipe.

Apple Cake

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