@more Fall 2020

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OFF THE BEATEN PATH - ST. PAUL’S CHAPEL FALL AND SAVORY RECIPES A CLASSIC HOME

A H T I W G N I N I A R T L LOCA REGIONAL IMPACT It is the official policy of the Alabama Community College System and Coastal Alabama Community College that no person shall be discriminated against on the basis of any impermissible criterion or characteristic including, without limitation, race, color, national origin, religion, marital status, disability, sex, age or any other protected class as defined by federal and state law.

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OFF THE BEATEN PATH

St. Paul’s Chapel has a solid foundation in Magnolia Springs SPRINGSBY ANDREW GARNERTHE

The water droplets flickered across the surface of a fountain at St. Paul’s Episcopal Chapel in Magnolia Springs one recent afternoon.

The chapel, which was built in 1902, is on the Baldwin County Historic Development Commission, a group that’s been around since 1809, promoting recreation, industry, seafood and agri-

culture.

Additionally, St. Paul’s was placed on the National Register of Historic Places by the U.S. Department of Interior.

The chapel’s history dates back to the late 19th century.

According to the church’s website, Miss Gertrude Smith, a native of Illinois, finding no Episcopal church

nearby, she began hosting Sunday School classes in her home. Mr. and Mrs. Otis Lyman donated land for a community hall and church near the turn of the 20th century.

Sunday School classes were held in the hall until a church could be built. Funds raised by Miss Smith, her sister, Ida Gates, and others in the community were used

to build the present chapel. It was completed in 1902, with labor donated by those who would attend. The chapel’s architecture was influenced by the Late Gothic Revival and was built of heart pine, cut on-site. Handmade pews and simple furnishings completed the chapel. After See next page

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A WALKING PATH LEADS TO AN OUTDOOR COURTYARD BESIDE ST. PAUL’S.

SHOWN IS A WATER FOUNTAIN FEATURED AT ST. PAUL’S CHAPEL IN MAGNOLIA SPRINGS.

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A STATUE OF ST. PAUL SITS BESIDE THE CHAPEL.

construction, a rustic cross of magnolia leaves was placed high above the altar. The cross has remained untouched and is still in place today where it continues to mellow to a lovely aged patina.

The chapel sits on a small lot, near downtown Magnolia Springs and adjacent to the popular restaurant, Jesse’s.

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Inside the nave, or sanctuary, St. Paul’s wood-paneled walls and a traditional Episcopal worship set up with alter, candles, cross and the Christ candle, which hangs from the ceiling.

Sitting in the center of the isle is an opportunity for visitors - the chapel keeps its doors open, but those visiting must obey COVID-19 guide-

lines - to kneel and pray. The pews throughout the nave give a place for visitors to rest as well.

The nave features a solitary rocking chair next to the chapel organ.

On either side of the nave walls are the stations of the cross, which details Jesus Christ’s journey to Mount Calvary, or to his death and

eventual resurrection.

St. Paul’s has livestreamed Sunday services on its Facebook page at 10 a.m.

Additionally, those interested can attend social-distancing outdoor services every Wednesday at 6 p.m. in front of the parish hall.

For more information, visit www.stpaulsms.org.

ST. PAUL’S CHAPEL STANDS OUT AS A STAPLE OF MAGNOLIA SPRINGS.

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@HOME

A CLASSIC HOME Frost home sits on spacious corner lot

BY ANDREW GARNER

Sitting on a corner lot at 200 E. Pine St., the Frost’s home spreads out before your eyes.

The Frosts’ classic, traditional and stately home is more than 60 years old.

The home features four bedrooms, each with large closets, and three full bath-

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rooms included in the 3,206 square-foot residence.

The Frost home includes a big lay out that features a big kitchen, and dining and living rooms that have the original hardwood floors.

The kitchen has granite counter tops, plenty of cabinet space and walk-in pantry.

Just off of the main foire, the family room includes built-in bookshelves, entertainment center and a unique wood-burning fireplace.

On the back patio, the inground pool stands out within a fenced-in manicured lawn.

Also on the inside, the

Frosts have an extra space that was converted from their garage. The space features a seating area and entertainment space.

Other features include central heat and gas; hardwood, tile, travertine and carpet flooring.

SHOWN IS THE FROST’S LIVING ROOM.

A SET OF FAMILY PICTURES LOOKS OUT OVER THE DINING ROOM.

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PHOTOS BY: ANDREW GARNER/ATMORE ADVANCE

CLOCKWISE FROM TOP LEFT: THE FROSTS HAVE AN OUTDOOR SHED SHOWN HERE; THEIR DINING ROOM IS SET FOR THE NEXT MEAL; THE KITCHEN OFFERS LOADS OF CABINET SPACE; THE BREAKFAST ROOM SERVES AS A MEAL SPACE; AND AN ADDITION CATERS TO THE FROSTS’ ENTERTAINMENT NEEDS.

CLOCKWISE FROM ABOVE: THE FROSTS’ ENTERTAINMENT ROOM FEATURES COMFORTABLE SEATS AND TV AREA; A GUEST BEDROOM WELCOMES THOSE STAYING FOR A NIGHT OR TWO; OUTDOOR SEATING ALLOWS THE FROSTS AND GUESTS TO ENJOY AN AFTERNOON OR NIGHT; ANOTHER GUEST BEDROOM WITH AN INTRICATE BED FRAME; THE MASTER BEDROOM; AND AN OUTDOOR POOL IS A FUN FEATURE.

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FALL AND SAVORY Delight in these easy fall-ish recipes PHOTOS BY ANDREW GARNER RECIPES COURTESY OF THE FOOD NETWORK When you think of fall, what foods and cocktails come to mind?

For us, it’s all about comfort foods, including pork chops, apples, breads, oranges and more.

In this fall edition of @MORE, we have four easy recipes

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that’ll help fulfill your fall taste buds.

The recipes were featured on Food Network’s website, from Chefs Trisha Yearwood, Michael Chiarello, the Food Network Kitchen and The Publican of Atmore.

PORK CHOPS WITH PEAR CHUTNEY My rating: This was delicious!

Ingredients Chutney: 1 shallot, diced 3 tablespoons of cider vinegar 2 tablespoons of light brown sugar 1 tablespoon of unsalted butter 1 1-inch piece of peeled fresh ginger, cut into coins (I used ginger paste.)

1 teaspoon of Madras curry powder (I used regular fresh curry powder from the Warehouse Market and Bakery LLC.) 1 cinnamon stick Kosher salt Pinch of crushed red pepper 3 pears, peeled, cored and cut into large dice 2 tablespoons of dried cranberries 2 tablespoons of chopped fresh cilantro

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Chops: 8 thin bone-in pork chops, each about 4 ounces (I didn’t have eight, but any number is fine, between 4-8.)

Kosher salt and freshly gound black pepper 2 tablespoons of vegetable oil Directions: For the chutney: .For chutney: In medium microwavesafe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for

10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.

For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

SAUSAGE-CHEDDAR BUISCUITS

My rating: Delicious!

Ingredients: 8 ounces of fresh pork sausage with sage, casings removed. (I used Jimmy Dean sausage, but I think the suggested one in the recipe is the way to go.)

2 sticks (16 tablespoons) butter, softened 1 cup of sour cream 2 cups self-rising flour 5 ounces of shredded extra-sharp (I used medium) cheddar Directions: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.

Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.

Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

SLICED ORANGE SALAD WITH SAUTEED OLIVES AND RICOTTA SALATA

My rating: Quite tasty!

Ingredients: 6 medium navel oranges 4 tablespoons of extra-virgin olive oil 2 tablespoons of finely chopped fresh rosemary leaves 1 cup of oil-cured black olives, pitted and halved (I used regular black olives.)

12 cups lightly packed baby spinach or arugula leaves Finely ground sea salt, preferably gray salt (I used Kosher.)

Freshly ground black pepper 4 ounces of ricotta salata (I couldn’t find this, so I went without.)

For the vinaigrette: 2 medium navel oranges, juiced Finely ground sea salt, preferably gray salt (See above note.)

Freshly ground black pepper Directions: Using a vegetable peeler, remove the zest from 2 oranges in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the remaining zest. Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half. Cut each

half crosswise into 1/4-inch slices to form half-moons. Remove the seeds.

Heat the oil in a 10-inch skillet over high heat. Add the rosemary to the skillet, cook for a few seconds, and then add the olives. Cook for 10 seconds or until the olives begin to absorb the rosemaryinfused oil. Stir in the reserved 2 tablespoons of thinly sliced orange zest. Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet.

Add the orange juice to a medium-

sized bowl and pour in twice the amount of olive oil as there is juice. Whisk lightly until combined. Season, to taste, with salt and pepper.

Put the spinach in a large bowl. Add the reserved orange slices and pour in the olive-orange mixture from the skillet. Add the vinaigrette and toss gently to evenly coat the spinach. Season with salt and pepper. Transfer the salad to a serving platter or individual bowls. Grate some ricotta salata over the top, and serve immediately.

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SKILLET APPLE PIE WITH CINNAMON WHIPPED CREAM My rating: Super good, even without the whipped cream.

Ingredients: 1/2 cup (1 stick) unsalted butter 1 cup light brown sugar 2 refrigerated rolled pie crusts, such as Pillsbury One 21-ounce can of apple pie filling 2 tablespoons cinnamon sugar For cinnamon whipped cream: 2 cups of whipping cream, chilled 1 tablespoon ground cinnamon 4 tablespoons of sugar Directions: For the skillet apple pie: Preheat the oven to 400 degrees F. Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the

cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.

For the cinnamon whipped cream: Chill a

large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes.

Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don’t overbeat or you’ll have sweetened butter.

THE PUBLICAN SPICE Ingredients: Kahlua Pumpkin spice Half & Half Vodka Bailey’s Irish Creme Chocolate drizzle

Directions: Combine kahlua, half & half, vodka, bailey’s and some pumpkin spice in a shaker and shake with ice. Drizzle chocolate in a tall glass and pour concoction into glass. Sprinkle a little cinnamon and sugar on top.

FALL JULEP Ingredients: Dettling Bourbon Mint leaves Simple syrup Directions: Combine bourbon, mint leaves and simple syrup in a rocks glass. Stir to combine with ice. Garnish with a mint leaf.

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