Georgia Magazine - July 2013 - (Page 26-4)

TRUDY GILL The Coconut Cream Pie at Barnstormer’s Grill at Peach State Aerodrome in Williamson is one of patrons’ favorites. Barnstormer’s Coconut Cream Pie Peach State Aerodrome, Williamson Crust 1/4 cup Crisco shortening 1 cup all-purpose ﬂour 1/4 cup cold water Cut shortening into ﬂour with pastry blender until very crumbly. Slowly add cold water, mixing with a fork until dough holds together enough to form a ball. Generously ﬂour a ﬂat surface and with a rolling pin, roll and ﬂip dough until it is a circle big enough to ﬁt in a 9-inch pie pan. Gently roll pie crust onto rolling pin and then move it to pie pan. Tuck crust into bottom of pie pan. Pinch sides of crust around top of pan. Cut off excess crust. Using a fork, prick several holes in bottom of crust. Bake at 350 degrees for 15 to 20 minutes or until crust moves when gently moving the pie pan back and forth. Filling 3 cups milk 1 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 eggs 1-1/2 teaspoon vanilla 1 tablespoon margarine or butter 1 cup coconut (reserve 1 tablespoon) whisk until there are no lumps. Pour mixture into hot milk and mix thoroughly. Heat mixture in microwave for 2 minutes. Note: It should be thickened. Separate 4 eggs; reserve egg whites for the meringue. Temper the hot batter with the egg yolks by pouring a small amount of hot mixture into egg yolks. Mix thoroughly. Add egg yolks back into thickened milk. Mix together. Microwave for 2 minutes. Note: Pudding should boil and be bubbly. Stir in vanilla, margarine and coconut. Pour into baked pie shell. Meringue 4 egg whites (reserved from ﬁlling step) 1/2 teaspoon cream of tartar 1/4 cup sugar 1 tablespoon coconut (reserved from ﬁlling step) Put reserved egg whites in a clean metal bowl. Note: Do not use plastic. Add cream of tartar. Whip on high speed with a mixer. When egg whites are foamy and just starting to thicken, slowly add sugar. Continue A favorite at Spitﬁre One of the most popular sandwiches at Spitﬁre Restaurant at the Barrow County Airport in Winder is this simple yet elegant CranberryPecan Chicken Salad. Making use of locally grown ingredients, this recipe relies on a perennial Southern favorite—Duke’s brand mayonnaise—to impart a smooth, creamy ﬂavor to the slightly tart but sweet combination. Spitﬁre Restaurant’s Cranberry-Pecan Chicken Salad Barrow County Airport, Winder Spitﬁre Restaurant, Barrow County Airport (WDR), 841 Ronald Wood Road, Winder. Open for lunch and dinner Tues.-Fri. and Sat. for lunch. (770) 8670086. www.spitﬁrerestaurant.com Spitﬁre Restaurant 10 % OFF Pilots who purchase gas or are members of the National Guard receive a 10% discount at Spitﬁre Restaurant. (Restaurant reserves the right to cancel this offer.) Heat milk in the microwave for 3 minutes to scald the milk. In a small bowl, mix sugar, cornstarch and salt. Pour small amount of heated milk into dry ingredients and 26-4 to beat on high speed until egg whites are the consistency of Cool Whip or whipped cream. Immediately spread meringue over the coconut cream ﬁlling, making sure the meringue touches the pie crust. Create peaks or spread ﬂat. Sprinkle coconut over top. Place pie back in the oven at 375 degrees until the meringue is completely brown. Let cool and slice with a knife dipped in hot water so the knife will not tear the meringue. More online at www.georgiamagazine.org 1 pound boneless chicken breasts 1/2 cup Duke’s mayonnaise 3 tablespoons honey 1 lemon (juice and zest) Salt and pepper, to taste 1/4 cup pecans toasted, chopped 1/4 cup dried cranberries Preheat oven to 375 degrees. Heat nonstick skillet and sear chicken breasts for 2 minutes on each side. Remove from pan and place chicken in preheated roasting pan. Roast in oven for 15-18 minutes until juice runs clear. Shred chicken into bite-size pieces when cool enough to handle. Mix mayonnaise, honey and lemon juice and zest, salt and pepper in 1-quart bowl; add pecans and cranberries, and fold in shredded chicken. Chill for 30 minutes. Serve with lettuce, tomato and onion on bread or a bed of lettuce. Serves 4. GEORGIA MAGAZINE http://www.spitfirerestaurant.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - July 2013

Georgia Magazine - July 2013
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Georgia’s Energy Outlook
Currents
Fly-in or Drive-In
“Air Fare America”
Wood Basket of the World
Link to Video on Georgia’s Tree Industry
Lighten Up!
Control What You Consume
Around Georgia
Enhancing your adventure
My Georgia
Georgia Gardens
Snapshot
More Snapshot photos
Plant of the month
July’s online trivia contest
Georgia Grown spotlight

Georgia Magazine - July 2013