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Wednesday, October 19, 2005 

Food Section Wednesday

Well...we usually "travel" on Food Section Wednesday...let's just forget the papers this week...let's think scrumptious literature. Let's think Savannah, Georgia.

I'm rereading Midnight in the Garden of Good and Evil. I've always had a fascination with Savannah. Even as a little girl, there was something about the city that just seemed, well...so elegant...so refined...so hospitable...so genteel...so southernly delicious. Of course, the book sheds a different light on the historic city, but I still hold a candle in my heart of Savannah. Of course, a Yankee girl such as myself would never give away that I loved Southern food and ambience..... But I do! (shhh...don't tell anyone)

Surfing through the Savannah links, this Bed and Breakfast looked fascinating...and they even had a signature recipe!

The Foley House
Savannah's native son and lyricist, Johnny Mercer penned, "I will remember you." What was old Savannah is newly chic, abundantly classic, sophisticated and en vogue again. Weave yourself into the tapestry of this southern international city. In genteel Savannah enjoy the Foley House Inn's premier romantic bedding, handsomely decorated guest room lodging, gourmet breakfast dining, fine wines, private chef's hors d'oeuvres and appetizers, and the parkside hotel's intimate private hidden courtyard gardens.

Orange and Cranberry Baked Croissant Soufflé
Serves 10

1 cup (250 ml) cream cheese, softened ½ cup (125 ml) butter, softened
½ cup (125 ml) maple syrup
¼ cup (50 ml) orange juice
Zest of 1 large orange
8 large baked croissants
8 eggs
2 cups (500 ml) half and half cream
¾ cup (175 ml) dried cranberries
1 tsp (5 ml) cinnamon

Combine the cream cheese, butter, maple syrup, orange juice and zest in a mixer or food processor until well mixed Using your hands, break up the croissants into large pieces. Scatter the chunky pieces of croissants into a 9 inch by 13 inch (3 liter) baking dish and spread the cream cheese mixture over the croissants using a spatula.In a large bowl, beat the eggs, cream, cranberries and cinnamon. Pour the egg mixture over the croissants and cover and refrigerate overnight.In the morning, preheat oven to 350 degrees F (180 degrees C), remove the soufflé from the fridge, uncover and allow to rise to room temperature, about 10 minutes. Bake for 45 minutes or until golden. Serve dusted with icing sugar and extra dried cranberries, if you wish.

Ahhhhh....Savannah...take me away!

(and for the the commenter who asked for the recipe for the chocolate chip cookie...leave me your email!)

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