Georgia Magazine - December 2011 - (Page 32A)

Web exclusive Second helping: Coastal holiday specialties BY JANE F. GARVEY B elow are more great recipes for Coastal specialties. Try out a few at your holiday feast this year. Of Portuguese descent from the Massachusetts Portuguese community, Jan Chamberlain, with her husband Bill, owns the Blue Heron Inn near Darien. Her mother, Geneva York Viera, grew up in Royston, and this recipe came from her mother and Jan’s grandmother, Lily Atkinson York, who received it from a friend. Mrs. Viera recommends lining the bottom of the cake pans with parchment paper to keep the raisins from sticking. She also advises that the frosting thickens quickly, so she prefers to err on the side of less cooking than more. The frosting also is skimpy, she reports, so she sometimes prepares a recipe and a half for the frosting, enough for a well frosted cake. Hop on one of Savannah’s historic trolleys for one of the best ways to see the city during the holidays. Poor Man’s Fruitcake Cake Softened butter, for preparing pans Parchment paper, cut into rounds to fi t pans 2 cups hot water 4 tablespoons butter 1 teaspoon allspice 1 teaspoon nutmeg 1 teaspoon cinnamon 1 (9-ounce) box raisins 1 teaspoon baking soda dissolved in 3 tablespoons warm water 4 cups fl our Filling 2 cups brown sugar 1 cup white sugar 1 cup sweet milk 1 cup butter 1 teaspoon vanilla Preheat oven to 350 degrees, and A costumed docent at Savannah’s Davenport House samples syllabub, a Coastal dessert specialty. For details on holiday tours and events at the Davenport House , see “It’s time to feast” on page 31. Deember 2011 set the rack in the middle of the oven. Butter 3 round (9-inch) cake pans and line with parchment paper. Mix hot water, butter, allspice, nutmeg, cinnamon and raisins, and boil 5 minutes. Let cool. Add baking More online at www.georgiamagazine.org soda dissolved in warm water, then add fl our, and mix just until fl our is incorporated. Divide among three prepared pans, and bake about 45 minutes, or until a cake tester inserted in center of each cake comes out dry. Prepare fi lling by boiling brown sugar, white sugar, sweet milk and butter until it “threads” (soft ball stage). Add vanilla, and beat until cool. Reserve. Remove cakes to racks and let cool. When cool enough to handle, remove cakes from pans and set one on a cake plate to form the bottom layer. Spread the top of that layer with fi lling. Lay a second cake on top of the fi rst one, and top it with fi lling. Finish with the third cake round, and top that one with fi lling. Spread fi lling on the sides of the cake. Mark Friedman admits that until last year he used to cut the potatoes (Continued on page 32C) 32A Bonus content COURTESY ISAIAH DAVENPORT HOUSE GEORGIA DEPARTMENT OF ECONOMIC DEVELOPMENT 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