IslandVibesIOP.com 21 • ¼ cup of Worcestershire sauce • 2 quarts of ice Instructions: Bring all ingredients except the ice to a boil. Simmer for 10 minutes. Add ice to help cool the brine. TURKEY When the brine is cooled, place a large turkey in a pot or brine bag. Add the brine. Let sit in the brine for 24 to 48 hours. When ready, rinse the turkey with cold water. Let drip and pat dry. Either roast or fry turkey until the internal temperature reaches 165F. PICKLED SHRIMP • 3 onions julienned • 6 carrots peeled and sliced on a bias FOOD & BEVERAGE A Culinary Tour of Isle of Palms IOPeateries.com For marketing in Island Vibes or online email Publisher@IslandVibesIOP.com. If you own an Isle of Palms food and beverage establishment and would like to be listed in this directory, please email Editor@IslandVibesIOP.com. ACCESS ISLAND RECIPES AND INTERVIEWS WITH LOCAL CHEFS AND BARTENDERS. Holiday recipes to make spirits brighter By Sarah Rose There should be no guess work when it comes to cooking for the holidays this season. Thanks to chef Charles Arena at Acme Lowcountry Kitchen and Adilene Edens, manager of Cafe Paname, there doesn’t have to be. Here are several simple recipes to stay merry and not hangry. TURKEY BRINE • 6 quarts of water • 3 cups of apple cider vinegar • 5 cloves of garlic, smashed • 3 oranges, sliced • 1.5 cups of kosher salt • 2 cups of sugar (or Splenda) • 3 tablespoons of dried sage • 5 bay leaves • 3 tablespoons of black peppercorns • 6 stalks of celery peeled and sliced on a bias • 1 quart of cider vinegar • ½ quart of white balsamic vinegar • 3 bay leaves • 4 ounces of pickling spice • 1 pound of brown sugar • 3 tablespoons of garlic Instructions: Combine all ingredients into a pot and bring to a boil. Simmer for 15 minutes. Pour hot mixture over 3 pounds of peeled and deveined tail-on local shrimp and let cool. SWEET POTATO PUREE • 6 large sweet potatoes • 4 ounces of melted butter • 2 teaspoons of nutmeg • 1 teaspoon of cinnamon • 1 teaspoon of mace • Salt and pepper • Honey or brown sugar to taste. • Hot heavy cream Instructions: Place potatoes in a preheated oven to 350F. Cook for an hour or until fork tender. Remove potatoes from the oven and let cool slightly. Peel off the potato skin and discard. Place the sweet potatoes in a bowl and whip with a hand mixer. Add the butter, nutmeg, cinnamon and mace. Season with salt, pepper and honey or brown sugar to taste. Using the hot heavy cream, thin to desired consistency. Adilene Edens, manager of Cafe Paname, shared a simple cucumber pomegranate salad recipe as a delicious side and an aesthetically pleasing addition to any table. CUCUMBER POMEGRANATE SALAD • 1 whole pomegranate, seeds • 1 long English cucumber, diced • 2 ounces of white cheddar, cubed • 1 ounce of pumpkin seeds, whole • 5-10 mint leaves, finely chopped Instructions: Drizzle with extra virgin olive oil and add salt and pepper to taste. Toss. Serve. Enjoy! Turkey Brine Pickled Shrimp Sweet Potato Puree Cucumber Pomegranate Salad
RkJQdWJsaXNoZXIy MjcyNTM1