Featured Cookbook

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1. Herb Infused Rock Cornish Game Hens

2. Sweet Potato Pies with Caramel Crumb Crust and Orange Sauce

3. Strawberry Mint Sweet Tea

Book Description

Savoring Savannah is the first book to bring together the unique character of Savannah cuisine through the creations of her leading chefs. Featuring five chefs, all with regional name recognition, whose styles range from traditional Savannah cooking to New Southern cuisine, Savoring Savannah takes Southern cooking beyond just grits and greens to a new level of regional creativity. These chefs place their own delectable twist on Southern food, updating many Low Country ingredients and dishes while introducing us to the places and people that make Savannah what it is. Each chef contributes two feast menus, complete with all the recipes and lore you’ll need to relish the true taste of Savannah.

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Savoring Savannah: Feasts from the Low Country

Authors: Nathalie Dupree

Date: October 2001

ISBN: 1580085830

Publisher: Ten Speed Press

Paperback

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Chef Bernard McDonough
Once you learn how to make sweet tea, the "wine of the South," the options are endless. This is one of my favorites. Roasting the strawberries intensifies their flavor. Experiment with different types of tea; Chinese black tea and green tea are good choices

Makes 1 gallon

• 2 pints fresh strawberries, stemmed but not hulled

• 1 gallon water

• 1 cup sugar

• 1 1/2 ounces loose tea

• A good handful of fresh mint

• Zest of 1 lemon

• 1 (1 by 3-inch) piece fresh ginger, peeled and chopped

1. Preheat the oven to 350 degrees F.

2. Put the strawberries in a roasting pan and roast for 12 minutes, until very dark red-almost brown-and very soft.

3. Boil the water in a large pot and stir in the sugar to dissolve.

4. Combine the strawberries, tea, mint, lemon zest, and ginger in a large glass pitcher, add the sugared water, and let steep.

5. Remove the tea when the desired strength is achieved, but the fruit can be left in as long as you like-the flavor only improves and does not become bitter.

6. Pour through a fine-meshed sieve, and serve immediately over ice or refrigerate.

More From This Book:

1. Herb Infused Rock Cornish Game Hens

2. Sweet Potato Pies with Caramel Crumb Crust and Orange Sauce

3. Strawberry Mint Sweet Tea

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