Sherrill Hills
Showcase of Trees
Sponsored by
December 15, 2014 • Open House 4-6pm 6:30 pm An Evening of Entertainment with M A R S H A L A N D Y , Andy Smalls Featuring Margarett Seagraves, Rhonda Whiting
Sherrill Hills Annual Christmas Party
January 31st New Years Eve
“Home for the Holidays” Masquerade Ball December 18, 2014
• 3-6pm Showcase of Trees
& silent auction benefiting Knox County Mobile Meals Live music, cocktails and refreshments on main street and a Special Visit from Santa
3-5pm: Cocktails, refreshments and Dancing to the sounds of Don Redman and the Blue Notes
Please RSVP to: 865.240.2593
6:30 pm Christmas music with Travis Wetzel the “Mad Fiddler”
Seating is limited Call today to schedule your personal tour & complimentary meal. 865.240.2539
Retirement Resort 271 Moss Grove Boulevard Knoxville, TN 37922 www.sherillhillsretirement.com 2 • SEASON’S EATINGS • DECEMBER 11, 2014
11238 Kingston Pike • Farragut, TN 37934 L O C AT E D
865-777-2001 IN THE HEART OF
FARRAGUT
NEAR
KROGER
Open Monday-Saturday 9 am to 10 pm We match competitor’s advertised prices. SIGN UP TO RECEIVE OUR MONTHLY NEWSLETTERS
• INFO@FARRAGUTWINES.COM
P L E A S E D R I N K R E S P O N S I B LY SEASON’S EATINGS • DECEMBER 11, 2014 • 3
IAOMAI
CRANBERRY APPLE CASSEROLE Submitted by Dan & Amy Tankersley
’Tis the Season for Ugly Christmas Sweater Parties, Soireés, Cruises, Cocktail Parties & Military Balls. Men & Women can shop now for all of these special occasions and find unique gifts for those on their list at the same!
REPEATS GALORE 865-675-7222 Y
O U R FAVO R I T E B R A N D S I N YO U R N E I G H B O R H O O D F O R WO M E N
3 cups chopped unpeeled apples 2 cups whole cranberries 1 cup sweetner of choice (we like xylitol) 1/2 cup water Topping: 1 stick butter 1/2 cup brown sugar 1/3 cup whole wheat flour 1 1/2 cups uncooked rolled oats
Directions Place first four ingredients in a glass baking dish. Melt butter in saucepan; add brown sugar, flour and oats. Spoon topping mixture over casserole. Bake at 350 degrees for one hour. This family recipe has long been a staple at the holidays. It's simple, clean and makes a colorful fruit side or dessert when served with a little ice cream. Leftovers are ideal for breakfast topped with plain Greek yogurt.
SUGARBAKER’S
ALMOND CRESCENTS Submitted by Steven Letner
Ingredients 2 1/12 cups flour 1 cup butter 3/4 cup sugar 1 teaspoon vanilla extract 1-1/2 teaspoon almond extract 1 cup ground almonds
Directions &
MEN
10963 Kingston Pike Knoxville, TN 37934 (Next to Go Nutrition) *NOW TAKING APPOINTMENTS for all consignments for our NEW Location next to Applecake Tea Room to open in February, 2015 4 • SEASON’S EATINGS • DECEMBER 11, 2014
Ingredients
Preheat oven to 350 degrees. Using a paddle attachment of your electric mixer, beat butter, gradually adding sugar until light and fluffy. Stir in extracts during the last minute. Stir together flour and ground almonds. Pour into the batter and mix briefly to combine. Shape the dough into logs and bend into a crescent shape, using approximately 1 tablespoon of dough for each. Place onto an ungreased baking sheet and bake for 12 to 15 minutes. While still warm, roll gently in confectioner's sugar.
FARRAGUT WINE & SPIRITS
BOURBON CHAI
TODDY
Submitted by Robin Purvis
REPEATS GALORE
PINEAPPLE
CASSEROLE
Submitted by Jill Jordan
Ingredients
Ingredients
1 large can pineapple chunks (drained) 1 cup sharp cheddar cheese (grated) 3 tablespoons flour 1 cup sugar 1 roll Ritz crackers (crushed) 1 stick margarine (melted)
1 ounce Markers Mark 1/2 ounce Cointreau 1 ounce freshly prepared chai tea, hot Splash of bitters Honey, to taste
Directions Prepare hot chai tea, measure 1 ounce, and pour into tall mug. Add the remaining ingredients. Stir well and garnish with cinnamon sugar and orange twist. Southerners live and die by their sweet tea and aren't afraid of a little bourbon. This twist on the toddy marries those two Southern staples — a blend of Makers Mark, Cointreau, bitters, and hot chai tea. It comes from Huntsville, Alabama's charming restaurant The Cotton Row, where award-winning chef James Boyce churns out modern American dishes inspired by the cotton workers that once inhabited the area.
Directions Mix flour, sugar & cheese. In another bowl, pour melted butter over cracker crumbs and mix. Layer pineapple, sugar mixture & cracker crumbs in that order, using about half of everything. Repeat using remaining ingredients. Bake at 350 degrees for 35 minutes uncovered.
WHEAT-FREE PIZZA TURKEY CHILI Ingredients
1⁄2 eggplant, cubed 1 small red bell pepper, seeded and cut into strips 1 small zucchini, sliced 2 garlic cloves, sliced 1⁄3 cup olive oil, plus extra to drizzle 3 tablespoons each milk and water, mixed together and warmed 1 egg
3⁄4 teaspoon freshly squeezed lemon juice 1⁄2 teaspoon salt 13⁄4 cups gluten-free white flour 1 teaspoon quick-rising yeast 21⁄2 ounces mozzarella, drained and cubed (optional) Sea salt and freshly ground black pepper
Directions Preheat the oven to 400 degrees. Toss the eggplant, red bell pepper, zucchini, and garlic in 4 tablespoons of the olive oil and roast in a roasting pan in the oven for 15 to 20 minutes, or until they are beginning to soften. While the vegetables are roasting, make the batter. Whisk the warm (not hot) milk and water, lemon juice, remaining olive oil, egg, and salt together. Beat in the flour and yeast and mix until well combined. Pour into the prepared pizza pan, cover, and let rise in a warm place for about 20 minutes, or until puffy. Bake the pizza crust in the oven for 10 minutes to set the dough, then quickly remove from the oven and scatter with the roasted vegetables and mozzarella (if using). Season well, drizzle with olive oil, and return to the oven for a further 10 minutes until the vegetables are sizzling and the pizza has slightly shrunk from the edges. Cut into wedges and serve hot.
Submitted by KOKO FIT CLUB
Ingredients 1 1 2 1 8 1 2 4 2 1
large onion, diced lb. 93% lean ground turkey green bell peppers, diced 1/2 cup chopped carrots oz. (1 package) sliced mushrooms 28 oz. can low sodium crushed tomatoes 15 oz. cans dark red kidney beans oz. crushed pineapple in juice tablespoon chili powder teaspoon cumin
Directions In a Dutch oven, sauté onions using non-stick cooking spray, then add turkey and sauté until just browned. Add the remaining ingredients and simmer for an hour. Makes 6 servings. SEASON’S EATINGS • DECEMBER 11, 2014 • 5
SUGARBAKER’S
THE VERY BEST
CARAMEL APPLES Submitted by Friends of Sugarbaker's
Ingredients 5 Ib. Nestle Caramel Loaf 1 Ib. white chocolate 2 dozen apples (dry & at room temperature) Wooden apple sticks (available at Sugarbaker's)
Directions Heat caramel to 175 degrees F, then add white chocolate. When melted, mix until consistent. Stick apples and dip in caramel. Remove from caramel with a twisting movement to minimize bubbles and "feet". Decorate as desired. Place on plastic wrap or greased wax paper. Yield: 2 dozen caramel apples. "Tart apples are generally better. "Decorating suggestions include coconut flakes, chopped nuts, candy bits, and (of course) chocolatel
FARRAGUT PRESBYTERIAN CHURCH
CHOCOLATE BALLS
Submitted by Sharon Koch
Ingredients 1 box confectioner’s sugar 2 cups peanut butter 3 cups Rice Krispies 1 stick margarine or butter 12 ounces chocolate chips 1/3 block paraffin
Directions Melt butter. Add sugar, peanut butter and rice krispies. Mix all together and allow to cool slightly. Form into small balls by rolling in your hands. Put on waxed paper and refrigerate a few hours or overnight. Melt chocolate and paraffin in microwave. Dip balls in chocolate mixture and place on waxed paper. Makes about 70 one-inch balls. 6 • SEASON’S EATINGS • DECEMBER 11, 2014
DINNER ROLLS Ingredients
4 tablespoons granulated sugar 2 cups warm milk (about 110º F) 2 tablespoons active dry yeast 3 cups gluten-free all-purpose flour 2 teaspoons xanthan gum 4 teaspoons baking powder 1 teaspoon salt 2 extra-large eggs 1⁄4 cup neutral-flavored oil such as rice bran or canola 2 teaspoons vinegar, preferably apple cider Melted unsalted butter for brushing Tapioca flour for dusting
Directions Brush 18 standard muffin cups (one 12-cup pan and one 6-cup pan) with melted butter and dust with tapioca flour. In a small bowl, whisk 1 tablespoon of the sugar into the warm milk. Whisk in the yeast to dissolve. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture will foam quickly, so watch it to make sure it does not overflow the bowl. In a medium bowl, mix together the all-purpose flour, xanthan gum, baking powder, salt, and remaining 3 tablespoons sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until foamy, about 3 minutes. Add the oil and beat for 2 more minutes. Reduce the speed to low, add the vinegar and beat to combine. Add the yeast mixture and beat to mix. Add the flour mixture and beat to combine, then increase the speed to medium-high and beat for 3 minutes longer. Distribute the dough equally among the prepared muffin cups and fill them about three-quarters full. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Dip the knife in flour before each cut, and don’t worry if a little extra tapioca flour is left on top of the rolls. Preheat the oven to 375 degrees. Let the dough stand in a warm, draft-free place to rise until doubled in bulk, about 40 minutes. Brush the top of each roll with melted butter. Bake until the tops are a nice golden brown, about 20 minutes. If they start to brown too quickly, loosely tent the rolls with aluminum foil. Remove the rolls to wire racks to cool. If you are serving them immediately, it’s nice to put them in a tea towel-lined blanket to keep warm. Store in an airtight container for up to 3 days. Makes 18 rolls. This recipe for “Dinner Rolls” from Jeanne Sauvage’s “Gluten-Free Baking” (Chronicle Books) is a gluten-free version of a beloved holiday staple.
Farragut Presbyterian Church 209 Jamestowne Blvd., Farragut, TN 37934 • (865) 966-9547 • www.fpctn.org
Join Us For Advent Services Wednesday, December 24th
Sunday, December 28th
Christmas Eve Services
1 Sunday Worship Service Only
at 6:30 and 11:00 PM (childcare provided at 6:30 p.m. service only)
at 10:00 AM
Happy Holidays
Serving Our Community Since 1938 136 N. Campbell Station Road 501 N. Cedar Bluff Rd. 206 Depot Street, Lenoir City
986-6591 www.LCUB.com
Reverend Matthew R. Nieman SEASON’S EATINGS • DECEMBER 11, 2014 • 7
FARRAGUT WINE & SPIRITS
RUSTIC GINGER
PLUM TART
PUMPKIN PECAN
MUFFINS
Submitted by Robin Purvis
Submitted by KOKO FIT CLUB
Ingredients
Ingredients
Pillsbury Ready to Bake Pastry Dough 1 1/2 lb. red plums, pitted and sliced 2 tablespoons light brown sugar 1 teaspoon ground ginger 2 teaspoons pure vanilla extract (use a good one, like Madagascar, it really makes a difference) Juice of 1 lemon 1/4 teaspoon salt 1 tablespoon flour 1 tablespoon butter (do not use margarine, needs the richness of the butter) Milk, for brushing the pastry dough Turbinado sugar, for sprinkling on top of the dough
1 1/4 cups all-purpose flour 1/2 cup whole wheat flour or whole wheat pastry flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground nutmeg 1 cup sugar 2 eggs, beaten 1/3 cup water 1/2 cup vegetable oil (I use grape seed or sunflower) 1/2 cup applesauce 1 cup pureed (or canned) pumpkin 1/2 cup chopped pecans
Directions
Directions
Preheat oven to 350 degrees. On a lightly floured work surface, roll the dough out into a 1/8 inch thick circle. Then roll it up onto the rolling pin and gently lay in out on a parchment-lined baking sheet. In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it does not have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar. Bake until the filling is bubbling and thickened, and the crust is golden brown, about 45 minutes. Cool slightly before serving.
Preheat oven to 350 degrees. Combine flours, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Stir together eggs, water, oil, applesauce & pumpkin; mix into dry ingredients until just blended; stir in nuts. Grease large or small muffin pans, fill muffin cups 2/3 with batter. For large muffins, bake at 350 for 18-20 minutes, for mini muffins, bake at 350 for 14-16 minutes or until a toothpick inserted in middle of muffin comes out clean. Yields 1218 large muffins or 24-32 mini muffins.
Celebrating 27 years of serving the businesses of Farragut & West Knoxville by offering: • Weekly networkings • Educational grants • Breakfast Speaker Series • Educational Seminars • • Special Events & Special advertising opportunities • On-line business listings • Availability of counciling services from TN Small Business DevelopementCenter
. . . and so much more!
Farragut West Knox Chamber of Commerce 11826 Kingston Pike, Suite 110, Farragut, TN • (865) 675-7057 • info@farragutchamber.com
8 • SEASON’S EATINGS • DECEMBER 11, 2014
Hoping each of you have a wonderful holiday! Our sincere appreciation to our clients and friends...your continued support has made this another banner year!
Jason Hobbs
Lynn Hobbs
Cell: 865-237-5467
Cell: 865-414-9670 Multimillion Dollar Producer
Office: 865-693-3232 • www.lynnhobbs.com
SUGARBAKER’S
FARRAGUT PRESBYTERIAN CHURCH
WHITE CHOCO
BREAD PUDDING
SWEET POTATO CASSEROLE
Ingredients
Ingredients
Submitted by Friends of Sugarbaker's
4 slices white bread, crust removed, cubed 1/2 cup whipping cream 2 egg yolks 3 tablespoon sugar 1/2 teaspoon vanilla
3 oz. white chocolate, chopped 2 tablespoon butler, melted 2 egg whites 1/4 teaspoon cream of tartar
Directions Preheat oven to 350 degrees. Grease a 6" round mold with butter; sprinkle with sugar. Set aside. Soak bread in cream to soften. In a small bowl whisk egg yolks. 2 tablespoons sugar and vanilla until well blended. In a small saucepan melt white chocolate over low heat; stir in melted butter. Cool slightly. Stir chocolate mixture into yolk mixture. In medium bowl beat egg whites. 1 tablespoon sugar and cream of tartar until soft peaks form. Fold meringue into bread mixture; pour into prepared mold. Place mold in water bath; bake 35 to 40 minutes or until set in center. When baked let cool slightly and unmold.
Submitted by Betsy Hopson
3 cups cooked, mashed sweet potatoes 1/2 cup evaporated milk 1 stick margarine or butter 3 eggs 1 cup sugar TOPPING: 1 stick of margarine or butter, softened 1 cup brown sugar 1/2 cup self-rising flour
Directions Mix together and pour into greased 2 quart casserole dish. Sprinkle with combined topping. If desired, then sprinkle on chopped pecans generously. Bake in 300 degrees oven for 1 hour.
Integrated Senior Care We Value Quality, Integrity & Personal Relationships
• LongTerm Care • Post Acute Care • Physician Services • Nutrition Services • Independent Living • Rehabilitation • Dementia Care • Case Management
A family endeavor locally owned & operated since 1981
Summit View provides trained and dedicated staff and a full range of therapy services in our state-of-the-art facilities. We provide superior, personalized care and improve the quality of life for each of our residents. For more information, contact us at 865.675.6444 or visit www.summitviewoffarragut.com
Our goal is to provide excellent customer service and expert advice from start to finish. The staff also helps our customers create special treats and special memories – for every day or special occasions!
Some of our Specialties: • Wedding Cake Supplies • Birthday & Special Occasions Supplies • Candy Making Supplies • Cake Decorating Supplies • Confectionary Goods & Supplies • Seasonal Baking & Decorating Items
“Everything for the art & craft of cake decorating and candy making”
514 Merchants Road | Knoxville,TN 865.689.6877 • 800.559.6877 M-F 10am-6pm • S 10am-4pm
www.sugarbakersonline.com SEASON’S EATINGS • DECEMBER 11, 2014 • 9
RINGS OF FIRE
JAMAICA LIME PIE
2 Vidalia onions or other sweet onion 11⁄2 cups flour 2 serrano chiles, minced (plus a couple in reserve) 2 teaspoons salt plus more to season finished rings 1 teaspoon cayenne pepper
Filling 4 large egg yolks 1 large egg white 1 14 oz. can sweetened condensed milk 1/2 cup fresh lime juice 1/4 teaspoon salt 1 partially baked 9-inch pie crust, chilled Meringue 3 large egg whites, 1/2 teaspoon cream of tartar, 6 tablespoons sugar
Ingredients
1⁄2 teaspoon freshly ground black pepper 1 cup beer 1 tablespoon Tabasco (ideally chipotle Tabasco) 3 cups peanut oil for frying
Directions Slice onions in 1⁄4-inch slices and separate into rings. Select the 12 largest, most aesthetically pleasing rings. In a medium bowl, add 1 cup of the flour, the serranos, 2 teaspoons salt, the cayenne, and the pepper. Slowly whisk in beer and add the hot sauce. The batter should be the consistency of thin pancake batter. In a medium, tall pot, heat oil to 350 dgrees. In a medium bowl, add remaining 1⁄2 cup flour. Toss onion rings in flour to coat. Shake off excess flour. Dip one onion ring in batter until thoroughly coated, then fry for approximately 2 minutes, or until golden. Turn once during frying. Remove and drain on paper towels. Let cool, then season with salt and taste. Count to 30, then assess the heat level. Add more of everything hot according to your pain threshold (and that of your guests). Continue frying rings in small batches and serve immediately
Ingredients
Directions To make the filling: In a medium bowl, beat the egg yolks and egg white until they are very thick and lemon-colored. Stir in the condensed milk, lime juice and salt until well blended. Pour into the chilled pie shell. Refrigerate for several hours to allow the filling to set. Shortly before serving, make the meringue. Preheat the oven to 425 degrees. In a large bowl, beat the 3 egg whites with the cream of tartar until they form soft peaks. Gradually beat in the sugar, and continue beating until it is dissolved. By then the meringue should be stiff and glossy. Spread over the filling, being sure to seal the edges well so that the meringue will not shrink. Bake for 5 to 7 minutes, or until delicately browned. Let cool away from drafts.
MEET KATHLYN At the renowned Blackberry Farm for over 10 years, Kathlyn brings unparalleled massage expertise to The Iaomai Center as lead massage therapist. With her background in sports massage, Kathlyn provides a depth of experience working with collegiate level athletic teams, including track, basketball, and swimming. Her therapeutic and medical massage skills
include working with Cold War veterans, hospice, oncology, lymphedema, and prenatal clients. Kathlyn is now accepting new clients. To schedule with her, visit www.iaomai.net/schedule or call 865-465-9660.
THE IAOMAI CENTER Where healing is personal
THE IAOMAI CENTER 1 1 0 0 C h u r c h S t r e e t C o n c o r d , Te n n e s s e e 3 7 9 3 4 Hours: By Appointment • Phone: 865-465-9660 Email: life@iaomai.net iaomai.net • Facebook: facebook.com/iaomaicenter• Twitter: twitter.com/iaomaicenter
10 • SEASON’S EATINGS • DECEMBER 11, 2014
SEASON’S EATINGS • DECEMBER 11, 2014 • 11
Far ragut Family Practice 11201 Westpoint Drive • Suite 102 • Knoxville, TN 37934 • (865) 675-1953 www.farragutfamilypractice.com
J. Kevin Buchanan, MD, W. David England, MD, John L Law, MD, Gerald T Russell, MD, Ashley Bruce, APNBC, and Kim Nelson, PA. DR. JOHN LAW IS NOW ACCEPTING NEW PATIENTS AS WELL AS NEW MEDICARE PATIENTS. Dr. John Law is available for same day appointments, testosterone replacement, wellness and general physicals. DR. RUSSELL AND ASHLEY BRUCE ARE BOTH CERTIFIED DOT EXAMINERS. Dr Russell offers occupational health services that include: pre-employment and random drug screens, DOT drug screens, pre-employment physicals, instant drug screen, visual and hearing screenings. We will be accepting BlueCross BlueShield “S” beginning Jan. 1, 2015
12 • SEASON’S EATINGS • DECEMBER 11, 2014