Georgia Magazine - May 2021 - 36

GEORGIA Cooks
This recipe uses prepackaged ingredients to
speed along your meal prep. You can substitute
frozen meatballs or vegetarian ones and pasta from
a box, if you prefer.

1 (12-ounce) pack Aidells Chicken Meatballs With
Caramelized Onion (cut meatballs in half )
1 small (4-ounce) can mushroom stems and pieces,
drained (or fresh mushrooms, sliced)
2 squeezes garlic paste, or to taste
Vegetable broth, as needed
1 (8.5-ounce) pouch Barilla Ready Pasta (rotini)
Italian seasoning, to taste
Dried parsley, to taste
About 3 squirts Sriracha sauce
1 (14.5-ounce) can stewed tomatoes (cut up tomatoes)
About 3 heaping tablespoons Mt. Olive Simply Vidalia
Pickled Vidalia onion strips, or to taste
Shaved Parmesan cheese, to taste

ELLA RUEFFERT

Brown meatballs in skillet. When meatballs are
browned, add mushrooms and garlic paste. Stir until

Honey-Buttermilk Panna Cotta

Panna cotta is a simple, elegant and classic
dessert that takes minutes to prepare, and it can last
for days in the refrigerator. You likely have all of the
ingredients on hand already.
This recipe comes from my friend Chef Nathan
Lyon, chefnathanlyon.wordpress.com.

HONEYBUTTERMILK PANNA COTTA
Nonstick spray
1 packet powdered, unflavored gelatin (2 teaspoons)
3 tablespoons cold water
1 cup heavy whipping cream
1/3 cup honey, preferably orange blossom
2-1/2 cups buttermilk
1 teaspoon pure vanilla extract

Georgia Magazine

May 2021

ELLA RUEFFERT

DELICIOUS QUICK PASTA

Delicious Quick Pasta

mushrooms are heated through. Add some vegetable broth (about 1/2 cup)
and scrape fond from bottom of pan. Stir and allow vegetable broth to cook
down/mostly evaporate. Add pasta. Stir and gently break apart clumps of
noodles. Add Italian seasoning and dried parsley to taste. Stir to heat and
add a little more vegetable broth. When broth has almost evaporated, add
Sriracha, stewed tomatoes and a little more vegetable broth. Stir in pickled
onions and heat until sauce thickens, stirring and making sure not to let the
noodles stick. Top with Parmesan cheese before serving. Serves 2-4.

Prepare 8 (4-ounce) ramekins by lightly spraying nonstick spray into
each and wiping gently with a paper towel to distribute the spray evenly
along the sides and bottom.
In a medium bowl, add the gelatin to the cold water and allow to
bloom (soften) for 5 minutes; do not stir.
Meanwhile, in a small saucepan set over medium heat, stir the heavy
whipping cream and honey together. Heat, stirring occasionally, until the
honey is fully dissolved and the mixture comes to just barely a simmer.
Slowly add the warm honey-cream to the gelatin and stir until the gelatin is
fully dissolved.
Pour the buttermilk into a large bowl (or a large pitcher for easier
pouring). Stirring continuously, slowly pour the warm cream mixture into
the buttermilk. Stir in the vanilla. Fill the ramekins equally and refrigerate
uncovered for about 5 hours until chilled and completely set.
To unmold the panna cotta, dip the bottom of each ramekin into very
hot water for 45 seconds or until you can see the panna cotta just beginning
to melt around the sides. Note: You also may take a knife and run it around
the inner circumference of each ramekin. Place a dessert plate on top of the
ramekin, then invert while holding both the ramekin and plate. Note: Sometimes you may have to give the ramekin a little shake. Remove the ramekin
and serve each panna cotta with either fresh berries or the preserves sauce
(below). Serves 8.
Preserves Sauce
1/2 cup 100 percent-fruit strawberry or raspberry preserves (or your favorite
preserves)
2 tablespoons water

In a small saucepan over low heat, mix together the preserves and
water until warm. Strain the warm preserves through a small sieve, pushing
on the preserves with the back of a spoon to separate out the seeds.

http://chefnathanlyon.wordpress.com

Georgia Magazine - May 2021

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