SAVANNAH Georgia (June 5, 2013) -- Our Romantic Inns innkeepers have a great holiday idea for July 4th! Get away to Savannah and let our Romantic Inns' chefs host your guest lodging stay and do some fabulous southern cooking for your 4th of July holiday in Savannah!
If that is not possible for July 4, 2013, we'll share (below) some favorite 4th of July recipes from the foodies at our member Savannah romantic bed and breakfasts. Innkeepers are trying their social media hands, too, in Pinterest. Check out Green Palm Inn's patriotic recipes in Pinterest.
We'll be adding more innkeepers' recipes between now and July 4th. Please share your comments about these B&B recipes.
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| Innkeeper Jackie Heinz at Zeigler House Inn prepares "Red, White and Blue, Chocolate Dipped Strawberries". Photo: Zeigler House Inn |
B&B Recipe: Red, White and Blue White Chocolate Dipped Strawberries
**Not recommended for outside warm weather.
1 pint fresh large, beautiful strawberries (appx. 12 oz.)
4 oz. white chocolate (chips or block)
Blue sugar (Jackie purchased from Michael's)
Carefully wash and dry strawberries and set aside on towel. Chocolate will not adhere to wet strawberries. Line a baking sheet or cutting board with wax paper or parchment paper. Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in double boiler pot or microwave. For microwave: Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, mix blue food coloring and white sugar into a small bowl to desired color. Set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate. With the chocolate still warm, dip the tips into the blue sugar, and place on wax paper.
Refrigerate berries until ready to serve.
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Presidents' Quarters Inn
B&B Recipe: Baby Back Ribs (Southern Barbecue)
Season a rack of ribs to your taste. Pre-heat oven to 400F degrees. Place ribs (covered) in oven for 20 minutes. Reduce heat to 250F degrees and bake for three hours. Last hour of baking, apply the BBQ sauce of your choice. Serve immediately. Fool proof and delicious!
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Green Palm Inn
B&B Recipe: Red, White and Blue Sangria
(see photo at Punchbowl.com)
Strawberries cut up
blue berries whole
Raspberries whole
Pineapple cut into star shapes
2 bottles white wine
1 cup triple sec
1/2 cup berry flavored vodka
1/2 cup fresh lemon juice
1/2 cup simple syrup
Gently mix all ingredients together in a large pitcher and chill. Enjoy!
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Catherine Ward House
B&B Recipe: Watermelon/Blueberry Mojito Salad
4 cups diced or balled watermelon (about 1/2 melon)
2 cups blueberries
1/3 cup mint leaves, chiffonade
2 Tablespoons lime juice
1/2 teaspoon lime zest
2 tablespoons light rum (I might use a little more than that.)
2 tablespoons light brown sugar
dash cayenne pepper
salt to taste
1. In a large bowl, whisk together the lime juice, zest, rum, brown
sugar, and cayenne.
2. Add the fruit and mint, then mix together gently. Use your hands,
they are the best tool in your kitchen. Add salt to taste.
3. Cover and refrigerate up to 2 hours to allow the flavors to meld.
Variation: Add 1 cup of feta cheese and/or 2 cups of diced cucumber. If
using feta, blend it in just before serving to prevent it from becoming
soggy.
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1895 Inn
B&B Recipe: Cod Cakes with Scallion and Herbs
¾ teaspoon salt
2 pounds cod fillet
1-½ cups dry bread crumbs
¼ cup mayonnaise
¼ cup lemon juice
1 egg, beaten to mix
½ red bell pepper, chopped fine (optional)
4 scallions including green tops, minced
2 tablespoons chopped fresh basil (optional)
2 tablespoons chopped flat-leaf parsley
Pinch cayenne
1/8 teaspoon fresh-ground black pepper
Cooking oil, for frying (whichever you prefer)
Lemon Mayonnaise (recipe follows)
1. Put 1 inch of water in a large frying pan. Add ¼ teaspoon of the salt and bring to a simmer. Put the cod in the pan. Cook, covered, until just done, about 6 minutes. Remove the doc from the water and let cool. Pour out the water and wipe the pan.
2. With your fingers, flake the fish into a large bowl, removing any bones as you go. Add ¾ cup of the bread crumbs, the mayonnaise, lemon juice, egg, bell pepper, scallions, basil, parsley, cayenne, the remaining ½ teaspoon salt, and the black pepper. Stir until well combined.
3. Divide the cod mixture into 12 portions and shape into patties. Coat the patties with the remaining ¾ cup bread crumbs and pat off the excess.
4. In the frying pan, heat about ¼ inch of oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with Lemon Mayonnaise or sauce of your choice.
B&B Recipe: Lemon Mayonnaise: (mix in small bowl)
½ cup mayonnaise
2 teaspoons lemon juice
1/8 teaspoon fresh-ground black pepper
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| Cherry Ice Box Pie | Photo from Forsyth Park Inn, Savannah GA |
B&B Recipe: Cherry Ice Box Pie
1 #2 or #3 can sour Bing cherries
1 can Eagle Brand milk
1/4 cup lemon juice
1/2 tsp almond extract
1 cup pecans, chopped
1 pint whipping cream
4 Tbsp sugar
2 8-inch graham cracker crusts
Thoroughly drain cherries. Add lemon juice and almond extract to condensed milk. Stir. Add cherries and nuts to milk mixture. Whip cream separately
adding sugar slowly; then fold whipped cream into milk mixture. Pour mixture into 2 pie crusts. Chill overnight.
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| Low Country Boil | Photo from Forsyth Park Inn, Savannah GA |
Recipe: Low Country Shrimp Boil
1/2 cup butter
1/2 cup salt
4-5 pounds new potatoes quartered
16 ears fresh corn, broken in half or 18 small frozen ears
4-5 pounds Roger Wood Lumber Jack Smoked Sausage cut into 2 to 3 inch pieces
6 pounds shrimp (deheaded) in shells
Fill a 10 to 12 quart pot half with water. Add butter and salt and bring to a boil. Add potatoes and boil 10 minutes. Add fresh corn and boil 5 minutes, or 10 minutes for frozen corn. Add sausage and boil 5 minutes. Add shrimp and boil 3 to 5 minutes or until shells begin to separate from shrimp; do not overcook. Drain and serve from a large bowl or tray.
The Olde Savannah Inn
B&B Recipe: White Chocolate Pancakes
2 cups of all purpose flour
1 tbs of baking powder/eliminate if using self rising fl
1 tbs of baking soda
2 tbs of pure vanilla
1 cup of premium white chocolate
2 cups of buttermilk
2 egg whites/fluffier than yokes
Wisk all ingredients together and you will have the best pancakes you have ever tasted. Serve with your favorite whipped cream. These are a real treat! Serves 6-8 guests.
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Green Palm Inn
B&B Favorite Recipe: Red, White, and Blue Potato Salad
1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing. Do ahead: Can be made 1 day ahead. Keep chilled.
Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day. Sprinkle potato salad with paprika and remaining 1/2 cup green onions.###
Romantic Inns in Savannah members send wishes for your enjoyable USA holiday and a safe 4th of July ... at home or vacationing! If we don't see you this July 4th, we'll hope to see you for July 4, 2014!
Green Palm Inn
B&B Favorite Recipe: Red, White, and Blue Potato Salad
1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing. Do ahead: Can be made 1 day ahead. Keep chilled.
Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day. Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
Romantic Inns in Savannah members send wishes for your enjoyable USA holiday and a safe 4th of July ... at home or vacationing! If we don't see you this July 4th, we'll hope to see you for July 4, 2014!
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