Georgia Magazine - April 2017 - 40C

Salt, to taste
Freshly ground black pepper, to taste
Small biscuits
Thinly shaved ham slices

Grind, grate or process the
cheese with the red onion, peppers,
eggs, the oil from the peppers and
red wine vinegar. Taste and add more
onion and vinegar, if desired. Season
to taste with salt and pepper. Pack
into a lidded container and refrigerate overnight. Serve at room temperature.
Note: Biscuits and thinly shaved
country ham topped with this spread
can be made at the event as each
person serves himself or herself. Some
may want it without meat. Makes
3-1/2 cups.
Decatur's
Rainbow
Grocery
makes a delicious chickpea and feta
salad and this three-bean salad was
inspired by it. Vegans will want to
omit the feta cheese but should look
for a tofu-based cheese that will
crumble well as a substitute. Using
goat-milk feta ups the zing a bit. Several Georgia producers, such as Decimal Place or CapraGia, make a good
feta. CalyRoad Creamery's cow's-milk
feta would work well, too.

Three-Bean Salad
1 (15-ounce) can chickpeas
1 (15-ounce) can red kidney beans
1 (15-ounce) can cannellini or navy beans
2/3 cup chopped red onion
2/3 cup chopped mixed red, green and
yellow peppers
4 ounces feta cheese, crumbled
1/4 to 1/2 cup fresh basil leaves, or to taste,
washed, dried, snipped
Freshly ground Himalayan pink salt, to taste
Dressing
3/4 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Freshly ground white pepper, to taste
1/2 cup extra virgin olive oil

Drain beans and rinse well. Combine them in a bowl. Add chopped
onion and peppers, feta cheese, fresh
basil and salt.
Make the dressing by placing the
mustard in a glass bowl or cup. Add
the red wine vinegar and stir with a
fork. Add white pepper to taste. UsApril 2017

ing fork, slowly stir in the olive oil in
a stream, whisking until it combines
with the mustard.
Pour dressing over beans, tossing to combine. Cover and chill several hours to blend flavors. Taste for
salt and add a little more, if needed.
Makes 4 cups.

slices attractively on a platter.
Serve with Three-Bean Salad (recipe
above), a green salad or a rice salad.
Makes 2 cups.

This marinade may be used on
lamb or chicken with equal success. Use a boneless butterflied leg
of lamb, lamb ribs (although these
are a bit messy) or boneless, skinless
breast of chicken.

Russel Stalvey, director of sales
and culture at Athens-based Epting
Events, offers the company's Tomato Pudding, a savory bread pudding that's popular among Epting's
clients for the Piedmont Athens Regional Foundation's Mint Jubilee, a
May 6 fundraiser. Stalvey says not to
be tempted to use fresh tomatoes, as
canned ones yield the correct result.

Curried Yogurt Marinade

Tomato Pudding

2 cups whole-milk Greek-style yogurt
3-4 tablespoons curry paste (such as Patak
kabob paste), or to taste
2 chicken breast halves or 2 pounds boneless leg of lamb, butterflied

Unsalted butter, for greasing baking pan
3 quarts canned tomatoes
3 bunches green onions or scallions,
cleaned, trimmed, diced
2 French baguettes, cubed
1 cup shredded cheddar cheese
2 tablespoons sugar
1 tablespoon salt
1 tablespoon black pepper

Combine the yogurt and the
curry paste, and spread lavishly over
the meat. Seal in a plastic bag and
marinate for several hours.
When ready to cook, preheat
the oven to 350 degrees. Arrange
the meat in a flat pan and bake for
30 minutes for chicken or 1 hour for
lamb.
Wrap the meat in aluminum foil
for transport, and slice it at the event
so the juices are retained. Arrange

Preheat oven to 350 degrees.
Lightly grease a baking pan with unsalted butter. Combine the tomatoes,
green onions or scallions, cubed
bread, cheddar cheese, sugar, salt
and black pepper. Pour into prepared
pan. Bake 20 minutes. Makes about
24 (1/2-cup) servings.

Other quick ideas for food and drinks
* Refreshing simple cocktail: dry
white Porto (from Portugal) on
the rocks, with tonic water or club
soda and lemon or lime. Serve
with cheese straws.
* Honeydew melon balls marinated
overnight in white Porto, chilled.
(Use a good-quality, imported
white Porto.)
* Really good, crusty French baguette, sliced lengthwise, spread
with unsalted butter and topped
with a thin layer of ham, coppa or
salami. Slice baguette crosswise
at the table to serve.
* Assorted Georgia cheeses and
sorghum to drizzle.
* Fresh clementine segments and
candied ginger slices.
More online at www.georgiamagazine.org

* Sliced strawberries combined with
turbinado sugar, balsamic vinegar
and snipped fresh basil. This needs
to marinate for a while, so serving
it at the end of the day is perfect.
* Preserved figs, mascarpone
cheese or Sweet Grass Dairy's
"L'il Moo" cheese, softened, with
toasted pecans.
40C

http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - April 2017