In the mood for a little holiday magic? Float a kumquat in Champagne and it slowly spins around and around! Unlike both red and white wines which should not be served too chilled, Champagne must be served well-chilled, between 45°-50°F is ideal - tepid Champagne is nothing to celebrate. To quickly chill down a bottle of Champagne, fill an ice bucket with equal amounts of ice cubes and water and let it chill for 30 minutes, otherwise refrigerate for at least 4 hours.
‘Tis the season for comfort food. Here’s what a few of the area’s top bakers are serving.
Nothing signifies the arrival of the holidays in the Lowcountry like the return of Taste of the Season, the culinary event of the year presented annually by the Hilton Head Island-Bluffton Chamber of Commerce.
The ultimate experience for Lowcountry foodies moves to a new venue at Country Club of Hilton Head this year, which will provide an elegant setting to kick off the holiday season.
We asked Camille Copeland, sommelier of Wine & Cheese, If You Please, for a few good wine pairings for Turkey Day. She came back with a white, a rose and a red.
Fall — and of course, Halloween — bring us many pumpkins, many of which will end up on the front stoop with a jack-o-lantern grin. The best varieties of pumpkins for carving are the Ghost Rider, Magic Lantern, Merlin and Spirit — the names alone evoke pumpkin folklore, in which witches turned people into pumpkins. If you plan on entering a competition, Big Max and Big Moon grow the biggest, but if you are in the mood to make a pumpkin pie, Small Sugar or Amish Pie are best.
It’s no surprise that sweet potatoes are at the top of nearly everyone’s healthiest foods list. One baked, medium-sized sweet potato contains 438 percent of your daily value of vitamin A (a white potato contains 1 percent), 37 percent of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories! What’s more, they also deliver 4 grams of dietary fiber — 16 percent of the daily value — and absolutely zip in terms of fat.
As in any relationship, you get out of it what you put into it. This is especially true when it comes to thin-crust pizza. Local Pie’s chefs Lee Lucier and Jack McNulty and partner J.R. Richardson understand it’s all about the culinary team — and the “double 00” flour of course.
Translated from the Italian “dopio zero,” the “double 00” refers to the ultra-fine grind of the wheat flour, powdery and silky in texture, used to make the sourdough starter for the restaurant’s pizza dough. The custom pizza ovens, which reach temperatures of 900 degrees or more (affectionately called “the twins”), are designed to make pizzas with thin, crisp crusts.
Sandwiches have long been mealtime staples, though they’ve come a long way. While the basic, rustic ham sandwiches that many pioneers traveling the Oregon trail enjoyed are still popular and the peanut butter and jelly will never go out of style, diners are becoming more adventurous and serving up a variety of options between two slices of bread.