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Samplings from 'Savannah Seasons'


From Staff Reports

Elizabeth Terry keeps her menu list current. She adjusts to the seasons and availability of ingredients. In "Savannah Seasons" she offers some general advice to would-be cooks: "The recipes are tasty and elegant; I do ask that you use the finest of ingredients but the preparations are not difficult Remember to cook with love and have fun in the kitchen. May your guests and family leave the table with a glow from the conversation. Bon appetit!"

Chilled cinnamon spiced shrimp

2 pounds 21-25 count shrimp, peeled and deveined (yields 24 ounces)
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon black pepper, freshly cracked
2 teaspoons kosher salt


In a medium bowl, mix together the oil, chili powder, cinnamon, nutmeg, and pepper. Toss the shrimp and allow to marinade for 10 minutes.

Heat a large heavy skillet over high heat, then add half of the shrimp. Sauté, stirring until just pink. Spread on a plate, sprinkle with salt and cool. Repeat with the rest of the shrimp. Cover and refrigerate.

Serve cool by removing from the refrigerator 15 minutes before serving.


Sweet potato and new potato salad

4 quarts water
6-8 new red-skin potatoes, sliced (3 cups)
2 sweet potatoes, peeled and cut into 1/4-inch dice (2 cups)
1 recipe Basil and Spinach dressing with Garlic (see below)
1 bunch watercress leaves, washed
1/2 cup halved white or red seedless grapes
1/2 pint fresh red raspberries
1 teaspoon fresh cracked pepper


Bring 2 quarts of water to a boil in each of 2 separate pots, and boil the new potatoes and sweet potatoes separately until tender, about 10 minutes. Test for doneness by biting into a potato. Drain and put the potatoes together into a medium bowl. Toss with half the dressing. Cool, then chill. Just before serving, place the potatoes on a bed a watercress and drizzle with the rest of the dressing. Sprinkle the grapes and raspberries on top. Sprinkle with cracked pepper and serve at room temperature. Serve with simple grills.

Basil and spinach dressing with garlic:

2 tablespoons minced shallot
2 teaspoons minced garlic
1 tablespoon raspberry vinegar
1 tablespoon Dijon-style mustard
1/2 cup minced fresh spinach
1/4 cup minced fresh basil
2 tablespoons minced fresh mint
1/4 cup vegetable oil
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon hot water


In the bowl of a food processor, combine the shallot, garlic, vinegar, mustard, spinach, basil, and mint. With the motor running, slowly add the oils, salt, and then the hot water.

Chocolate pecan cookies

8 ounces sweet chocolate
1 tablespoon unsalted butter
2 eggs
3/4 cup sugar
1/4 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon vanilla
3/4 cup pecan pieces


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper

In a medium bowl placed in a skillet of hot but not boiling water, melt the butter and chocolate. Be careful not to splash any water into the chocolate or it will "seize" and will not melt properly. Set aside.

In the bowl of an electric mixer, beat the eggs until fluffy and then beat in the sugar, 2 Tablespoons at a time, very slowly. This should take about 4 minutes.

Sift cake flour, baking powder, cinnamon, and salt together. Fold this into the beaten eggs. Fold the chocolate, then the pecans and vanilla. Drop by the teaspoonful on the parchment lined baking sheet 2 inches apart-these cookies do spread. Bake for 3 minutes on the middle rack. Cool and store in an airtight container until ready to serve later the same day.


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