Edibles Dining • Food • Entertainment
Unbeetable Chocolate-Cake Restaurants Recipes DINING
ENTERTAINMENT www.Ediblesmag.com • 1
• Full Bar • • lunch & Dinner Menu • • all SportS packageS • • happy hour 4-7 everyDay • • WeDneSDay & FriDay live entertainMent• • SaturDay laDieS night • • SunDay Brunch • ( entertainMent StartS at 7pM)
Ruby Lee’s SportS, BlueS & Soul Food
any orDer $25 or More MuSt preSent thiS aD. not valiD With any other proMotionS/ DiScountS. 1 coupon per orDer expireS 02/28/13
46 olD WilD horSe rD, hilton heaD iSlanD, Sc 29926 JuSt MinuteS FroM hilton heaD BriDge (next to the litter Box thriFt Store)
open Mon-thurS: 11aM - 11pM ~ Fri-Sat: 11aM-11pM ~ Sun: 9aM-11pM 2 • www.Ediblesmag.com 843.681.ruBy(7829) ~ Fax: 843.681.7839
old houSe reStaurant
Come Enjoy Our Wonderful Eclectic Blend of New Orleans & Lowcountry Fair
From Elegant Weddings To Tailgate Parties...
• In-Home Demonstrations • Menu Planning • Personal Chef
• Weddings • Private Events • Corporate Events • Public Events
eSt. Since 1999
7868 lowcountry drive
ridgeland, Sc 29936 thurSday - Saturday 5pm-9pm
let old houSe cater your next event!
Peggy Beck • Bluffton, SC 29910 www.thejoyfulpalate.com
You don’t have to live in Italy to live like an Italian. Just experience Bella Luna Cafe and you’ll enjoy the passion for the good life.
Valentine’s Special Join Bella Luna Cafe February 11th-14th for a very special menu in addition to our regular menu.
Monday-Saturday: 8:00am - 9:30pm • Sunday Closed
859 Sea Island Pkwy • St. Helena, SC 29902
www.Ediblesmag.com • 3
Edibles FALL/WINTER 2012
culinary Students AT TCL
Taste of the Sea IslandS Cook off
18-20 The Cookbook 21 entertainment calendar
On Our Cover: Winter 2013
Edibles Dining • Food • Entertainment
Looking for the best place to dine and entertain?
Welcome to Edibles
At Edibles we focus on the best in dining, food and entertainment in Beaufort, Bluffton, Jasper, and surrounding areas. Edibles magazine keeps its readers on the cutting edge with the latest in food, recipes, chefs news, restaurant news and entertainment events.
P.O. Box 2301 Beaufort SC 29901 843-441-9655 Email: email@example.com Follow us on Twitter @ediblesmag Like us on Facebook Ediblesmag.com Publisher Melody Reid Associate Editor Ruth Ragland Account Executive Wendy Spears
Unbeetable Chocolate-Cake Restaurants DINING
www.EdiblEsmag.com • 1
Unbeetable Chocolate-Cinnamon Beet Cake with Chocolate Ganache Glaze. Photo by Sue Ade for Edibles Magazine. Recipe on page 18.
4 • www.Ediblesmag.com
Contributing Writers Chaundra White Peggy Beck Edibles is published bimonthly. No portion of this publication may be reproduced in whole or part without express written permission from the publisher. The publisher accepts no liability for the accuracy of statements made by the advertisers
Voted best happy hour & best place to meet people
The PerfecT GourmeT rum cake
17 State Of MinD Street CalhOUn Street PrOMenaDe, BlUfftOn SC 29910 PhOne • 843-757-6222
Rumtastic provides “the perfect gourmet rum cakes”
(nuts, no nuts, chocolate & different sizes)
“If you have a budget, we have a cake for it.” We also ship all over the country.
Call to place order or visit our website
Not Valid with aNy other promotioNs/discouNts or happy hour. must preseNt coupoN. diNe-iN oNly. limit 1 per customer. 18% Gratuity added before discouNt.
Scan the QR codes for more info! Directions to Brown’s! Commercial
Savannah’s Home For Southern Food Breakfast Specials Lunch Specials Buffet Daily Menu Items Catering Available Group Packages
Scan the QR codes for more info! Sisters Website Sisters Website!
Real southern cookin
2605 Skidaway Rd Savannah, GA 31404 Phone: (912) 335-2761 www.thesistersofthenewsouth.com
Directions to Directions to Sisters! Sisters
Scan the QR codes for more info! Directions to Brown’s! Commercial
We Deliver! Online Ordering Next Day Air Delivery Available
www.Ediblesmag.com • 5
Students at The Technical College of the Lowcountry sharpen their skills in the Culinary Program By Rachel Doerr
During the courses students learn and practice the fundamentals of culinary arts. After a semester of lecture and lab work, students prepare a final dish to be judged. The photo above is a dessert that Tim Neizel prepared for his practical. The decadent slice of chocolate creams nestled in a delicious chocolate crust was the perfect finish to a beautiful three course meal. Many of the students advance at their current job or use their skills in a new found environment. The graduates who have passed the ServSafe exam, an exam about sanitation and safety in the kitchen become an asset to their work place environments. For more information about TCLâ€™s culinary arts certificate program, please visit www.tcl.edu or call 843.525.8241 About the Technical College of the Lowcountry: One of sixteen colleges comprising the South Carolina Technical College System, the Technical College of the Lowcountry traces its origin to the Mather School founded in 1868. TCL is a comprehensive, public, two-year college dedicated to serving the diverse educational needs of Beaufort, Colleton, Hampton and Jasper Counties. The College annually serves approximately 10,000 credit and continuing education students, a mix of traditional, non-traditional, full-time and part-time. TCL provides quality, affordable academic and technical programs leading to associate degrees, diplomas and certificates. For more information, visit www.tcl.edu or call 843.525.8211.
6 â€˘ www.Ediblesmag.com
as new tap s Item
ope 7 dayn s
Japanese steak House ~ seafood ~
Beaufort’s Most PoPular asian restaurant
daIly luncH specIals
$20 or more purcHase
Must present coupon. Cannot be used with any other discounts
expIres february 28, 2013
Hours: luncH mon-sat 11am-2pm • dInner tues-sat 5pm-9:30pm sun closed 97 sea Island parkway • lady’s Island (located In HamIlton VIllage unIt 202)
WE MAKE IT GOOD YOU MAKE IT GREAT THANKS!
‘CAUSE LIFE’S A BEACH
10% Military Discount Live Entertainment Food & Drink Specials 5-7 HAPPY Hour
Best W ings In Tow n
Wing Bar Every Wednesday 11am-3pm
Cakes & Catering by Donell For All occAsions Birthdays, showers, holidays, anniversary, weddings and more (843) 441-9284 ~ 19B ShortS Landing road ~ Beaufort, SC 29907 www.Ediblesmag.com • 7
Whether for Valentines Day or another special occasion chocolate covered strawberries are a candy delicacy that anyone can make. Heres some ideas how to take homemade chocolate dipped strawberries to another level. Your sweetheart will be surprised when you tell him or her that you actually made them yourself. Nothing is more special than a handmade candy gift for a romantic occasion. Taking your chocolate covered strawberries to the next level will be fun. You can add more flavor, texture and decoration all at once. There is a large variety of ways to add flavor and flare to them, in fact, the list is endless- so no need to be perfect. Have all the ingredients at your finger tips for an easy and rewarding result. This is where you have the real fun. Mix and match many different techniques. The Grande Finale Sprinkle or dip the strawberries into:
-mini chocolate chips (white, milk or Dark- I think dark is best to go with the tartness of the berry) -finely chopped nuts -ground chocolate cookies -ground graham crackers (regular or cinnamon) -sea salt (yes, thatâ€™s right, the salty taste contrasts well with the strawberry) -crushed peppermint candies -White and Dark Chocolate Swirl Coated -Large Strawberries Covered in Dark Chocolate with Candy Valentine Hearts stuck to the sides -other flavors of crushed hard candies TIP: do this while the chocolate is still wet 8 â€˘ www.Ediblesmag.com
Chocolate Drizzle and Swirls Why not combine different kinds of chocolate? Once the first layer of chocolate has set and is hardened, drizzle other types of chocolate over your berries including different colors of chocolate coating wafers like red and pink to go with the holiday. For a swirl effect you could either dip a strawberry coated with wet chocolate into another type and twist it. Remove it from the chocolate and let the excess chocolate drip off, lightly shake. Caramel And Chocolate YUM! My preferred way. Before dipping the strawberry into the chocolate dip it in melted caramel. Read the melting instructions on the back of the bag of caramel candies. Once caramel has hardened follow the recipe for chocolate dipped strawberries. The list could go on and on. Be creative have fun. To keep it simple and to save time make several of the same kind or if you have extra time make a variety, kind of like a box of gourmet chocolates except chocolate dipped strawberries. (See recipe on page 20)
Happy Valentines Day!
We have a small eclectic menu with styles ranging from Southern to French. We offer a warm and cozy atmosphere that is sure to make you feel at home.
Breakfast - Lunch - Dinner Monday - Friday: 7am-8pm Saturday 8am-8pm
1210 Ribaut Road • Beaufort
• (843) 379-2253 •
Home Cooked Meals
• Pork Chops • Country Style Steak • Spaghetti • Shrimp & Gravy • Shrimp Burger • Fried Chicken • Fried Fish & Shrimp • Spare Ribs • Salads & Sandwiches Dine In or Take Out
• (843) 524-3122 •
40 Sea Island Parkway
Just across the bridge - Hwy 21 Lady’s Island Hours: Monday - Friday ~ 10:30am-3:00pm • Saturday & Sunday Closed
Four Season Produce & Southern Oysters
Where The Locals Go...
Local Oysters On the nOrth Of brOad river
Casual Dinning With A Beautiful Waterfront View! Serving The Best Burger’s & Steaks In Town. Full Service Bar and Live Entertainment Thursday, Friday & Saturday Open 7 Days A Week 11:00 AM - 2 AM
910 Bay Street, Beaufort SC
FR DEL EE ON L IVERY ORDARGE ERS (WhOLeSaLe • retaiL)
We Also Have The Freshest Local Produce YEAR ROuND
OPEN 7 Days 9am-6pm 1611 Trask Parkway • Lobeco, SC 29031 www.Ediblesmag.com • 9
The inaugural Taste of the Sea Islands Cook-Off
drew an eclectic group of contestants to historic Penn Center during the Heritage Days Celebration in November. By Ruth Ragland
Located on St. Helena Island, Penn Center preserves and presents opportunities to explore Gullah culture on a 50-acre campus designated a National Historic Landmark in 1974. The annual Heritage Days Celebration features a parade, folk arts, food, music, crafts and other Gullah-related festivities. Locals, as well as visitors from all over, including Illinois, New Jersey, Miami, Jacksonville, Michigan and Alabama, enjoyed the cook-off’s public tasting of the entries, according to Edibles magazine publisher Melody Reid. Beverly Mitchell of Bluffton took first place in the meat/wild game category with her braised oxtails. “I just wanted to do something different,” she said. “It’s one of our favorite Sunday dishes — oxtail, rice and beans. Mitchell, who is from Jamaica, has been in the Lowcountry for 11 years. Mitchell said that her visit to Penn Center for Heritage Days was her first time on St. Helena Island, and she looks forward to returning especially after learning of its historical significance as a retreat for Martin Luther King Jr. Retired professional chef James Lewis of Sun City won first place in two categories — seafood and soup/stew. Lewis served up seafood corn chowder, and stewed pork and vegetables to wow the judges. His corn chowder recipe was one he used when he worked as a chef. Although the cook-off was his first local competition he has an impressive resume of professional credentials. He spent 26 years as an executive chef for the Restaurant Association at a hotel on Long Island, then was transferred to New York City to run the cafeterias at the United Nations for 3 1/2 years. After that he went on to run the
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kitchen at the Metropolitan Museum of Art until he retired. Donell Williams of Beaufort took top honors in the dessert category with her Double Chocolate Mint Cake. “I bake at home for customers and I picked dessert because I’m good at it even though I’m good at other things too,” she said. “This was my first time making it,” she said of her prize-winning cake. “Normally I do the traditional cakes, like red velvet and all that. This time I said, ‘Let me think outside the box and do something different.’” A first-time cooking-contest competitor, she’s lived in Beaufort for 10 years and works on Parris Island for Sodexo. She is passionate enough about cooking to have spent a year studying at the Art Institute of Charleston. “I thought it would have been hard but it wasn’t,” she said. “It was awesome.” She’s an avid follower of the Food Network too. “I go to sleep with it on and I wake with it on,” she laughed. Also taking top honors at the cook-off was Florence Davis of St. Helena Island with her rice, shrimp, okra and sausage dish. Davis is head cook at Penn Center’s Emory S. Campbell Dining Hall, where the competition was held. She prepares meals daily for children in the center’s day care program. The dish she entered in the cookoff was one that’s served at the conference center. “I like to cook everything,” she said. “You put it front of me and I’ll put something together.” Event sponsors were The Law Office of Clifford Bush III and Edibles Magazine. For more information about the next cook-off
event contact Edibles Magazine at 843-441-9655 or email firstname.lastname@example.org.
Margaritas Mexican Restaurant
www.Ediblesmag.com â€˘ 11
Health Benefits of Ginger By Mike Barrett
Powerful Cancer Fighter While ginger helps common illnesses, it’s positive effect on more serious health conditions can not be disregarded. One such serious health condition that ginger has been known to help treat for years is ovarian cancer. The University of Michigan Comprehensive Cancer Center found out through their research that ginger can also destroy ovarian cancer cells. Aside from helping to treat ovarian cancer, ginger also offers plenty of protective benefits for colon cancer. The University studied how ginger could hinder the progression of colorectal cancer cells. One trial published in the Journal of Clinical Oncology has shown that those consuming ginger root had lower levels of colon inflammation and inflammation of the intestines, thereby helping to reduce the risk of colon cancer. Other studies have also shown that ginger could help tumor formation for those exposed to a cancercausing chemical. Cough - In addition to the ginger’s countless other benefits, it is also one of the most famous natural cures for cough. The ginger has to be partially sliced and boiled and to ensure potency, should be crushed a bit before boiling. This will help to draw out the active ingredients. Drinking ginger as a tea will ease sore throat, nonstop coughing and even congestion. Sore Throat – As with cough, upset stomach, and headaches, tea made with ginger is also great for a sore throat. Try one of the tea’s mentioned on this page, or boil a 1 inch piece of ginger root or a few slices, then add honey and/or lemon. Stuffy Nose/Congestion - Try having some ginger tea with coconut milk and local 12 • www.Ediblesmag.com
honey. This isn’t only for amazing taste; it breaks up phlegm and gives a boost to the immune system. Treating Heartburn/Acid Reflux Millions suffering from heartburn and indigestion might be saving a pretty penny if they gave ginger a try as a treatment for heartburn instead of the multi-billion dollar drug industry’s many acid-blockers. Upset Stomach / Improved Digestion Many herbs and spices are great for calming upset stomachs, and ginger is no exception. It’s the logic behind giving someone who’s seasick some ginger ale. Grate some ginger or pluck a few sprigs of mint leaves and steep in boiling water for a few minutes and enjoy with a spoonful of raw honey to subdue a bellyache. Headaches/Migraines - Ginger is especially useful to combat the nausea that often accompanies migraine headaches. To use the 3 herbs together in tea as a natural pain reliever, mix a one inch piece of ginger with a teaspoon of dried peppermint and a pinch of cayenne in boiling water. Allow the mixture to seep for 15 minutes before drinking. Sweeten only with honey or stevia. Toothache – Try rubbing raw ginger into the gums or boil the ginger root, letting it cool and using it as a mouth rinse. Pain – Muscle soreness. The compounds gingerol, shogaol, and zingerone found in ginger are more effective than drugs for inflammation drugs known as NSAIDS, according to a study published in the Journal of Pain. Try some ginger tea after a workout.
Just the Basics By James Simmons, MD
Although dieting is the big craze in America; it is one of the hardest things for most people to accomplish. One reason for this is that dieting usually involves an extreme change in the dietary habits that is ultimately impossible to maintain. The second reason for dieting difficulty is that many people focus on short term successes to a long term problem. The most important thing to understand is that dealing with our overweight problem involves long term solutions. It involves changing lifestyles. You don’t necessarily have to change everything overnight but you can start with a few basic things and you will be surprised how we your weight with drop off. It is a fact that if you drop 150- 200 calories out of your diet a day you can lose 15- 20 lbs. in a year without significantly changing your eating habits. Some other tips are
to make sure and eat 3 meals a day. Skipping meals can actually make you gain weight! Another step is to focus on healthier choices like eating more fruits and vegetables. It is important to understand that a person’s weight is not the problem, their habits are the problem. If you must eat fast foods then focus on healthier options like avoiding hamburgers and French fries, eat more chicken and fish. Also avoid all sodas and sugary drinks (ice teas, Kool- Aid, Capri-Sun, etc..). Last but not least stay active but remember increased activity cannot over ride healthy eating. There are many other things that will help with dealing with being overweight. The beginning of every long journey starts with the first step. Let’s take the first steps to a healthy life by starting with the basics! www.Ediblesmag.com • 13
Sunset Pizzeria & Full Moon Saloon
Serving Breakfast & Lunch Daily
We FeATuRe dAiLy SpeCiALS Family owned and operated Proudly serving you for 5 years dine-in/ Take- out ($5.00 credit card min.) Tues-Fri: 6am-3pm Sat: 7am-1pm
3229 Argent Blvd #A • Ridgeland SC 29936
www.thelunchladysc.com • Look for us on facebook
LA PARRILLA MEXICAN GRILL SIMPLE PLACE TO EAT AND ENJOY AUTHENTIC MEXICAN FOOD
EVERY DAY BUFFET 10:00am-3:00pm
Menudo, Barbacoa, Caldo de Res
Monday-Saturday: 9am-7pm Sunday: 10am-6pm
843.645.6301 1464 N. Okatie Hwy
(next to Shell Gas Station on Hwy 170)
14 • www.Ediblesmag.com
~Extended Bar Hours~ Delivery Available Kitchen Open
11:00am-9:30pm; Mon-Sat 4:00pm-9:00pm; Sun
• Live Entertainment • • Karaoke Night •
2625 N. Okatie Hwy
(Off hwy 170 next to Builders First Source)
Advertise Your Business Call 843-441-9655 TODAY!
Dye’s Gullah Fixin’s Come and experience real island taste from the only authentic lowcountry restaurant on Hilton Head Island!
Dye’s Gullah Fixin’s Has Moved To 840 William Hilton Parkway, Atrium Building Suite 2 Hilton Head, SC Come See Us At Our New Location!
All local seafood and vegetables
“Authentic Lowcountry Cookin’ From Scratch!” www.Ediblesmag.com • 15
At Sister’s of the New South
At Ruby Lee’s - Sports, Blues & Soul Food At The Lunch Lady
At Bft Christmas Parade
Restaurant At Fiddler’s Seafood
Ques Oyster Roast/Seafood Fest
At Red Rooster Cafe
At Luther’s Rare & Well Done
At Bft Christmas Parade
At The Chelsea Oyster Roast
At Penn Center Cook Off
At Ruby Lee’s - Sports, Blues & Soul Food
At Bft Christmas Parade
At Quality Inn Bft Banquet Rm
At Bluffton Farmer’s Market
At Bft Christmas Parade
Do you want to see your photo on the tagged page. You may email your photo to email@example.com and include your location. Selected photos will be printed in our upcoming issue of Edibles. 16 • www.Ediblesmag.com
16 • www.Ediblesmag.com
At Bft Christmas Parade
At The Chelsea Oyster Roast
At Penn Center
At River Street
At Luther’s Rare & Well Done Ques Oyster Roast/Seafood Fest
At Sunset P
s Parade Bft Christma
At Sandbar & Grill
At Port Royal Farmer’s
At The Lunch Lady
At Frampton Plantation Point South
s & Soul Food At LaParrilla Mexican Grill
Sports, Blue At Ruby Lee’s-
At The Blue Dog Cafe
At Sister’s of the New South
At Bft Christmas
At The Waterfront
Do you want to see your photo on the tagged page. You may email your photo to firstname.lastname@example.org and include your location. Selected photos will be printed in our issue of Edibles.
www.Ediblesmag.com • 17 www.Ediblesmag.com • 17
Unbeetable ChocolateCinnamon Beet Cake with Chocolate Ganache Glaze
Recipe by Sue Ade for Edibles Magazine Photography by Sue Ade for Edibles Magazine
Big and bold, Unbeetable Chocolate-Cinnamon Beet Cake is about as chocolaty as a chocolate cake can get. Unless you tell, no one will ever know beets are the “surprise” ingredient in this super moist cake. Adapted from a recipe found more than 25 years ago in a Time-Life cookbook, this recipe endures as one of the greatest beet cakes ever. Ingredients: 4 (15-ounce) cans Libby’s sliced beets (these are not pickled), rinsed and drained 3½ cups Gold Medal all-purpose flour, measured by spooning flour into a measuring cup, then leveling off with the flat end of a knife 1 tablespoon Hershey’s Special Dark Cocoa 4 teaspoons baking soda ½ teaspoon salt Dash of cayenne pepper (don’t be afraid of the pepper, it enhances the chocolate flavor) ¾ teaspoon ground cinnamon 6 large eggs 3 cups granulated sugar 1 cup, plus 1 tablespoon good quality vegetable oil 1 (4-ounce) Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar, melted and cooled 1 tablespoon vanilla extract Baker’s Joy No-Stick Baking Spray with flour Chocolate Ganache Glaze 2/3 cup heavy cream 1 tablespoon butter 1 cup (6 ounces) Ghirardelli Semi-Sweet Chocolate Baking Chips 1 teaspoon vanilla extract Directions: For the cake: Preheat oven to 350 degrees. Spray a large (15 to 16 cup capacity) tube or Bundt pan with Baker’s Joy; set aside. (Do not use a 12-cup Bundt pan, or your batter will overflow while the cake is baking. If you opt to use an angel food cake pan, do not use one with loose bottom.) In the container of an electric
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blender, purée the beets in two batches; set aside. In a mixing bowl, sift together the flour, cocoa, baking soda, salt, pepper and cinnamon; set aside. With an electric mixer set to medium speed, beat the eggs in a large mixing bowl until they are thick and pale yellow, about 5 to 8 minutes. Gradually beat in the sugar, then the oils. Reducing the mixer’s speed, blend in beet purée, alternately with the dry ingredients, mixing until combined. Mix in melted chocolate and extracts, mixing until no streaks of chocolate remain. Pour batter into the prepared pan, smoothing top with the back of a spoon. Bake for 1 hour and 20 minutes, or until cake tests done and a skewer inserted into the center of the cake comes out clean. Allow cake to cool in pan for 15 minutes, before inverting onto a wire rack to cool completely and topping with chocolate ganache glaze. For the ganache glaze: In a small saucepan, over medium heat, bring the heavy cream and butter to a simmer; do not allow to boil. Remove from heat and add chocolate chips, stirring until smooth and chocolate is melted. Stir in vanilla, blending well. Allow mixture to cool and thicken before spooning over cake to cover. (You can hasten the thickening process by placing the ganache in the refrigerator until it reaches desired consistency.) Allow glaze to set before serving cake. (If glaze is not firming up fast enough, place cake in the refrigerator just long enough for glaze to set.) Makes one large Bundt cake to serve 12.
Tom kha Kai Chicken Coconut Soup with Lions Mane Mushroom
Recipe by Tassana & John Suwan Thai, Port Royal SC 379-8383
2 to 3 servings Ingredients: One cup chicken stock One tsp chili paste 3 inch stalk lemon grass(bruised) One piece galanka Two leaves kaffier lime 2 Tbs fish sauce 2 tsp sugar 2 oz chicken sliced thin 2 oz mushroom 1 ripe Roma tomato chopped fine 1/2 cup coconut milk 2 tbs lemon or lime juice cilantro for garnish Directions: All in small pot bring to boil until chicken is cooked. Turn off heat add coconut milk lemon or lime juice and garnish with cilantro
Lions Mane Mushroom: The most fun for a restaurant owner is to find a lions mane on an old oak tree. You canâ€™t serve it to customers in South Carolina but you can have the most delicious thai chicken coconut soup. 1st is to slice the mushroom so that the icicles stay intact. 1/4 inch or less thick. Put rest of the mushroom in a plastic bag and refrigerate. (will last 2 to 3 weeks)
Easy Banana Pudding Recipe by Armand Kelson
20 servings Ingredients: 2 (5 ounce) package instant vanilla pudding mix 4 cups cold milk 1 (14 ounce) can sweetened condensed milk 1 tablespoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed 1 (16 ounce) package vanilla wafers 12 bananas, sliced thinly Directions In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped top-
ping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
Want to submit a recipe and photo? You may email your recipe and photo to email@example.com or mail to P.O. Box 2301, Beaufort SC 29901. Selected recipes will be printed in our issue of Edibles. www.Ediblesmag.com â€˘ 19
BMH Apple Dumplings Recipe by Eric Sayers-Executive Chef Beaufort Memorial Hospital Ingredients: 2 cups flour, sifted 1 tsp. salt 7 ounces butter, cubed and cold 4 Tbsp. Cold water 2 Granny smith apples, peeled, cored and slice 1 tsp. nutmeg 2 tsp. cinnamon ¼ cup raisins ¼ cup chopped walnuts 2 ½ cup firmly packed brown sugar 1 ¼ cup water Directions: Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until it looks mealy. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle. Lightly sprinkle flour over countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining
1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough. Toss together apple slices, nutmeg and cinnamon, raisins and nuts center of each square of dough. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a baking dish. In a 2-quart saucepan, heat the brown sugar and 1 1/4 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings. Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork. Serve warm with ice cream
Chocolate Covered Strawberries
Recipe by Melody Reid
Ingredients: 20 large fresh strawberries, with stems left intact 1 (12-ounce) package semisweet or bittersweet chocolate chips Directions: Line a baking sheet or cookie pan with waxed paper. Wash the strawberries and pat dry thoroughly with paper towels; set aside. NOTE: Make sure the strawberries are completely dry. The strawberries must be at room temperature before dipping in chocolate. In a microwave-safe bowl, melt chocolate chips using either the “defrost” setting or 10-percent power in the micro-
wave for 1 minute. If you need more time, do it in 10-20 second intervals. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem and swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place, stem side down, on wire rack and chill in refrigerator until hardened about 30 minutes
Want to submit a recipe and photo? You may email your recipe and photo to firstname.lastname@example.org or mail to P.O. Box 2301, Beaufort SC 29901. Selected recipes will be printed in our issue of Edibles.
20 • www.Ediblesmag.com
Hilton Head Island 17th annual Gullah Celebration Jan 5th - March 2nd. The Hilton Head Island Gullah Celebration showcases the rich cultural heritage of the Gullah people and their history on Hilton Head Island. visit gullahcelebration.com or call 843-255-7304 for more info “Books Sandwiched In” Series January 7th at noon, and continues every Monday (except January 21st) “Books Sandwiched In” 2013 Friends of the Beaufort Library announce 2013. Beaufort County Library - Main (843)255-6430 or visit www.beaufortcountylibrary.org for more information. Family Storytelling with Judy Sima. On Friday, January 18th, 7:30pm in the ARTworks Blackbox Theater. For tickets and more information: 843-379-2787. 13th Annual 2013 Savannah Low Country Home & Garden. January 18 through Sunday, January 20, 2013. Savannah International Trade & Convention Center. Visit www.savannahhomeandgardenshow. com
Lowcountry Ques Seafood Fest Jan 19th 3pm. Lowcountry boil, fish, plus all you can eat oysters. Old Packing Shed 10 De Gullah Way St. Helena Island. Behind Gullah Grub Resturant. Martin Luther King Jr. Day Parade. 10 a.m., Jan 21, 2013: Historic Downtown Savannah for more information visit mlkingsavannah.com or phone: 912.232.5502. Join the Savannah community as we celebrate the life and legacy of Dr. Martin Luther King Jr. with the annual parade. Hilton Head Snow Day January 26th- Presented by the New River Auto Mall at the Shelter Cove Park. 11:00am-4:00pm Admission $10/Per Child from Ages 2-17 The Lowcountry Soup Challenge January 27th. 20-30 restaurants, hotels and caterers serving up their best soups. Proceeds to benefit VIM (Volunteers in Medicine). Noon - 2:30PM Hilton Head Island Westin Resort and Spa. 843.689.6612 30Th Annual Lowcountry Oyster Festival January 27, 2013. Boone Hall Plantation In Mount Pleasant. 10:30am – 5pm. The Lowcountry Oyster Festival is a charity fundraiser call GCRA Office: 843.577.4030
Savannah Black Heritage Festival Feb 01-23, 2013. Admission: Free and open to the public. Website: savannahblackheritagefestival. com. Phone: 912.358.4309.
The Power of 1ne, by Donna Lee Williams On Friday February 8th & Saturday February 9th 7:30 pm in the ARTworks Blackbox Theater For tickets and more information: 843-379-2787.
Mardi Gras Tybee- Feb 08-09, 2013, Tybee Island, Admission: Free: mardigrastybee.com, Tybee Island will be dressed in purple, gold & green flags for the Mardi Gras Tybee celebration. 912.786.5444
2013 Beaufort International Film Festival February 13th to 17th. Save the dates for the 2013 Annual Beaufort International Film Festival. visit beaufortfilmfestival.com for more information.
“Books Sandwiched In” Series Feb 11th, 18th, 25th and March 4th in the USCB Center for Performing Arts, 801 Carteret Street, Beaufort, SC 29902 Contact (843)255-6430 or visit www. beaufortcountylibrary.org for more information.
Annual City Market Marriage Vow Renewal Ceremony 7 p.m., Feb 14, 2013 , City Market savannahcitymarket.com: 912.232.4903. Let your spouse know you’d do it all over again. Join us for a romantic ceremony renewing your marriage vows. Prizes from City Market shops will be awarded in various categories.
Annual Valentine Ball- February 9th Beaufort Memorial Hospital Foundation’s Valentine Ball, Saturday, February 9, 2013. 6:30 pm Pre-Ball Dinner Parties. Proceeds from the 2013 Valentine Ball will benefit LifeFit Wellness Center. For more infor visit www.valentineball.org/. 522-5774.
21 • www.Ediblesmag.com
Bands Brews & BBQ - Wing Throw Down Party 4th Annual Bands, Brews & BBQ, February 22nd & 23rd, 2013, Port Royal, SC the Birthplace of BBQ An Event to benefit FRIENDS of Caroline call -5256257 or visit http://www.friendsofcarolinehospice.com/ BB_BBQ.php
Dot’S ReD Dot ABC PACkAge ShoP
Fiddlers Seafood Restaurant • Fresh Local Seafood • Casual Family Dining • Daily Lunch & Dinner Specials Tuesday - Thursday 11am-9pm Friday - Saturday 11am-10pm Sunday & Monday Closed FREE WiFi Available
7738 West Main Street Ridgeland, SC 29936
9 9 . 4 Eat $
Daily g Breakfast
“Where The ParTy really Begins” Monday-saTurday • 9aM - 7PM
843-726-3338 163-A South green St Ridgeland, SC 29936
9 5 p e Sle $
On-Site ReStauRant Open FOR BReakFaSt 3 Meeting SpaceS availaBle • Special Events • Luncheons • Birthdays Holiday Gathering Seasonal rates varies.*
Fryed Green Tomatoes Located in The Quality Inn
tues-fri: 6am-10:30am • Sat-Sun: 7am-12pm
2001 BounDary StrEEt, BEaufort, SC 29902 • (843) 524-2144 22 • www.Ediblesmag.com
How Long Is Too Long? Courtesy of U.S. Food and Drug Administration
Even when your refrigerator and freezer are chilling foods at the right temperatures, and youâ€™ve followed all the other rules for safe storage, there are limits to how long you can safely store foods in the refrigerator. (Foods will stay safe indefinitely in the freezer, but quality/taste of the food may be affected.) A handy chart of safe refrigeration times for common foods.
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The Law Firm of Clifford Bush III is committed to assisting individuals throughout the State of South Carolina related to owning, operating, buying and selling a restaurant, bar, tavern or nightclub. (including fast food chain restaurants / franchises)
The Law Office Of
Clifford Bush III Serving The LowCountry
BuSInESS OWnERS APPRECIATE ThE EFFICIEnT RESuLTS WE OBTAIn TO EnSuRE ThEIR BuSInESS RunS WIThOuT InTERRuPTIOn. CALL TODAY!
28 Old Jericho Road Beaufort, SC 29906
Toll FREE: 1-866-379-3432 FAX: (843) 379-9550 E-mail: email@example.com
24 • www.Ediblesmag.com Other Practice Areas: Personal Injury Litigation, Trucking Crashes and Litigation, Medical Malpractice, Family Law, Criminal and Traffic Law, Workers’ Compensation, Social Security, Lemon Law, Employment and Labor Law