Simple Rhubarb Jam

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2 pounds rhubarb
3 cups granulated sugar
Juice of 1 lemon or of ½ orange and ½ lemon

Wash, trim and dice the rhubarb. You will have about 8 cups.

In a large pot combine the rhubarb, sugar, and citrus juice and toss to mix. Bring the rhubarb mixture to a boil over medium-high heat and cook for 2 minutes. Remove the pot from the heat and let sit for 1 to 2 hours.

Set a stockpot on the stove and fill with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath.

For a jam with some texture, set a colander over a bowl and, using a slotted spoon, transfer the rhubarb to the colander.  Bring the juices to a boil over medium-high heat and cook until thickened.  Add the rhubarb back to the pot, along with any juices that have collected in the bowl under the colander. Bring to a boil over medium-high heat, stirring frequently, and cook about 5 minutes longer.

For the smoother jam, cook the fruit with the juices over medium-high heat for 15 to 20 minutes. Remove the pot from the heat.

Bring the water bath back to a boil. Simmer the lids in a saucepan of hot water. Ladle the jam into the jars, leaving ¼-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.

Using a jar lifter, gently lower the jars into the pots. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 10 minutes.

Transfer the jars from the pot and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed.  Store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.

 

Menus: The Grey

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Johno Morisano and Chef Mashama Bailey partnered to build The Grey in Historic Downtown Savannah. Occupying a 1938 art deco Greyhound Bus Terminal that they painstakingly restored to its original luster, The Grey offers a food, wine and service experience that is simultaneously familiar and elevated. Bringing her personal take on Port City Southern food to a city of her youth allows Mashama to tap into all of her experiences to create dishes that are deep, layered, and soulful in their flavors. With a penchant for regional produce, seafood and meats, guests will find a melting pot of surprising and comforting tastes in all of Mashama’s cooking with something new revealed in each and every visit.

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THE GREY

109 MARTIN LUTHER KING JR BLVD

SAVANNAH, GA

912.662.5999

INFO@THEGREYRESTAURANT.COM

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Pickled Peaches

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12 small peaches, peeled with 4 cloves per peach
1 1/2 cups sugar
1 cup white vinegar
3 large cinnamon sticks

(Makes 3 pints)

Cut a shallow X in the bottom of each peach with a sharp knife and blanch in batches in a large pot of boiling water for 10–15 seconds.

Transfer the peaches to a large bowl of ice water and let stand until cool enough to handle. Peel the peaches, then halve them lengthwise and pit. Toss the peaches with the sugar and chill, covered, for at least 8 hours.

In a large stockpot, mix the vinegar and cinnamon sticks, with the peaches and their accumulated juices. Bring to a boil over moderate heat.  Skim off the foam. Reduce the heat and simmer until the peaches are barely tender, 3 minutes or so.

Divide the peaches and cinnamon sticks among the prepared jars. Return the peach-cooking liquid to a boil, then pour into the jars, leaving 1/4 inch of space at the top.

Wipe off the rims of the filled jars with a damp kitchen towel, place the lids on the jars, then firmly screw on the rings. Put the sealed jars on the rack of the canner and, if necessary, add enough hot water to cover the jars by 2 inches.

Boil the jars for 20 minutes, covered, then transfer to a towel-lined surface to cool. The jars will seal as they cool.

After the jars have cooled for 12–24 hours, press the center of each lid to check that it’s concave and that a vacuum has formed and they are sealed.  Store in a cool dry place for up to 1 year.

Place any jars that haven’t sealed in the refrigerator and use them first.

Menus: Safe Harbor Seafood

Safe Harbor Seafood Restaurant is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene. Experience a casual setting that boasts the high-quality, fresh seafood you expect from local restauranteurs Benjamin and Liza Groshell and Chris and Deanna Wooten.

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2510 2nd Ave North,
Jacksonville Beach, FL 32250
904-479-3474

admin@safeharborseafoodrestaurant.com

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Menus: The Olde Pink House

The Olde Pink House is one of Savannah’s most popular restaurants. It’s a unique opportunity to savor the restaurant’s sparkling Lowcountry cuisine in the sophisticated, yet casual setting of Savannah’s 18th century mansion.

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23 Abercorn Street

Savannah, Georgia 31401

(912) 232-4286

info@theoldepinkhouse.com

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Menus: Husk Charleston

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An ever-changing menu of locally sourced Southern dishes served in a restored Victorian-era home:

“Centrally located in historic downtown Charleston, Husk transforms the essence of Southern food.  Executive Chef and Lowcountry native, Travis Grimes, reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.

Starting with a larder of ingredients indigenous to the region, Grimes responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen.  Much like the décor that inhabits this historic, late 19th century home, the food is modern in style and interpretation.”

~ Husk website

sample of its ever evolving menu (August 5th, 2019) depending upon what is fresh:

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76 Queen St.

Charleston, SC 29401

843.577.2500

Info@huskrestaurant.com

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Bourbon Sweet Potato Casserole

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3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)

Preheat the oven to 350°.

Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.

Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.

In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.

Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.