Here is a fabulous new gingerbread recipe, courtesy of Local Palate Magazine, a Charleston publication that celebrates Charleston’s cuisine and the culture that surrounds it. We love this gingerbread recipe, and hope you will also:
- 3 cups flour
- 1 ½ teaspoons cinnamon
- 1 teaspoons ground ginger
- ¾ teaspoons ground cloves
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/3 cup solid vegetable shortening
- ½ cup sugar
- ½ cup molasses
- 1 egg
- 1/8 cup buttermilk
- ½ teaspoon baking soda
- 1 ½ cups powdered sugar
- Food coloring (optional)
Instructions: For dough:
- Sift first six ingredients together in a mixing bowl. In a separate bowl, beat butter, shortening, sugar, and molasses to blend. Beat in egg, buttermilk and baking soda.
- Add flour mixture to wet mixture in increments until fully blended. Do not overwork the dough. Divide dough in two parts, shape into disks, wrap in saran or parchment paper and refrigerate until firm.
- Place dough between wax paper and roll out to desire thickness. Cut with cookie cutters and re-wrap and chill dough. Preheat oven to 350 degrees. Bake cookies for 10 minutes, or until firm.
- Sift powdered sugar into medium bowl. Add water as needed to reach desired consistency.
- Place frosting in piping bag or smooth onto cookie with a butter knife.
- Decorate and serve.
Yield: 2 dozen
When you travel to Charleston, you will quickly find out that the number of restaurants can almost paralyze you. It is hard to decide where to go, but we are more than glad to help. Most of us have lived the Charleston experience, and would be happy to refer a dining spot based on your desires. It is always a popular question with our guests, as to what is our favorite restaurant, but the truth is, they all are so different with so much to offer. Remember, some places are also great for a specific meal, and we would be glad to recommend a spot for breakfast, lunch, and dinner if needed. Here are a just a couple of restaurants worth trying and a brief note about each so you have a place to start on your next visit:
“When the kitchen doors first swung open at Magnolias in 1990, a culinary renaissance in Charleston was ignited. Drawing accolades from diners and critics near and far, the restaurant flourished and Charleston began to gain prominence as one of the nation’s leading gastronomic destinations. Today, Magnolias continues to make history as one of the South’s most notable destinations for upscale Southern cuisine (Magnolias.com).”
“Husk is centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group, transforms the essence of Southern food. Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen 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 Charleston. Husk was also voted the best new restaurant in America for 2011 by Bon Appétit Magazine. (Husk Restaurant).”