Charleston Living Magazine Nov-Dec 2021

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FOOD | IN THE KITCHEN Butternut Squash Mix Yields: 3-4 for a side Ingredients 1 butternut squash, peeled & cubed into 1/2” pieces 2 tbsp olive oil 1 tbsp honey 1 1/2 tsp cinnamon arils from 1 pomegranate 1/2 cup feta cheese 1/2 cup pecans (chopped) Directions: 1. Preheat the oven to 350. On a baking sheet lined with parchment paper, toss together butternut squash with 1 tbsp olive oil, honey, cinnamon, and salt. Pop it into the oven and roast them for 25 minutes or until squash is soft. 2. While the squash is roasting, add pecans and sage to a pan with 1 tbsp olive oil and 1/2 tsp cinnamon. Mix in the pan and cook on low-medium heat for approximately two minutes. Pecans should be a shade darker and sage crips. Be careful not to burn them. 3. Add the squash to a bowl and mix with pomegranate, feta, and crisp sage. This can be served as a stand-alone dish or top off these rillette crostinis. Pork Rillette Crostinis Ingredients 2 lbs pork shoulder, cut into 1-2 inch pieces 1/2 cup vegetable oil 1/4 tsp cinnamon 1/2 sweet onion, diced salt 3 garlic cloves, peeled and smashed 1 Baguette 1 tsp fresh ground pepper 5 thyme sprigs 4 dried bay leaves Directions: 1. Preheat the oven to 275 degrees Fahrenheit. 2. Season the pork with salt and spread it out on to a large baking dish. Pour the oil over top and add the onions, garlic, thyme, and bay leaves between the pork. Sprinkle with cinnamon and ground pepper. 3. Cover the dish with aluminum foil and add to the oven to cook for three hours. 4. Remove the dish from the oven and remove the pork into a high-powered blender. Slowly begin to break down the meat and drizzle in the oil from the baking dish and salt to taste until creamy; set some oil aside. 5. Pack the meat into a glass jar, top it off with a little oil, close the lid and refrigerate for at least a couple hours. 6. Cut the baguette into 1/2 inch slices, brush with olive oil, and toast in the oven on a baking sheet for 6-9 minutes. 7. Serve pork rillette with crostinis and top off with the butternut squash mix. 102 | CharlestonLivingMag.com
Chocolate-Peppermint Cake Yields: 4 Ingredients 1/2 cup all-purpose flour 2 eggs 1/2 tsp peppermint extract 1/2 cup sugar pinch of salt 6 tbsp unsalted butter 6 ounces dark chocolate (Optional: chocolate to melt over top or powdered sugar to sprinkle) Directions: 1. Lightly grease four 6 oz ramekins. Preheat the oven to 400. 2. In a small pot, melt the chocolate, sugar, salt, and butter. 3. In a separate bowl, beat the eggs. Once the chocolate has slightly cooled, add it to the bowl along with the peppermint extract and flour and mix until smooth. 4. Pour the mix into the ramekins and add to the oven. 5. Cook for about 10-12 minutes. Allow to cool for five minutes before serving in ramekin and top with powdered sugar or melt leftover chocolate on top. November/December 2021 | 103
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November / December 2021 Feasts of
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November/December 2021 | 1
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3 More ReasonsTo Shop Beautiful Geo
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732 PEAKES POINT DRIVE Gulf Breeze,
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November/December 2021 | 7
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• CLOTHING • JEWELRY • SHOES
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Shop our Exclusive Collection for Y
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Recapture Moments that Matter This
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Lending at the speed of life. Disco
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Downtown Charleston 60 Broad Street
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Commonly Treated Conditions
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Makes a Great Stocking Stuffer! 800
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Buzz YOUR LOCAL RUNDOWN ON NEWS AND
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DON’T JUST LIVE HERE... LOVE IT H
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Fall in Love with Captiva A new cha
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JOIN US FOR THE 22 ANNUAL CHARLESTO
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historic Charleston - from the pers
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Proudly we are a Locally Owned Smal
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Thanks for Voting us Best Adult Den
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BUZZ | ENTERTAINMENT Reviews: Movie
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“The biggest shift was when we ad
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Their fundraising efforts raised ov
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at the South Carolina State Fair du
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BUZZ | ROAD TRIP Tomotley Oak Alley
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» The Tuckasegee River Excursion:
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(Opposite) Sgt. Andrew Duval, coord
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Page 55 and 56: BUZZ | STAFF PICKS Hot off the Pres
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Page 59 and 60: Well Styled SHOPPING | DESIGN | TAB
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Page 79 and 80: Holiday Dining Festive prix fixe me
Page 81 and 82: Vegan family meal favorites to-go i
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Page 87 and 88: An Olhausen Farm Edition pool table
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Page 97 and 98: Food DINING OUT | THAT’S AMORE |
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Page 117 and 118: TRAVEL Never-Ending Inspiration A t
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Page 121 and 122: A Day in Cobb - Watch the fireworks
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Charleston Living Magazine Nov-Dec 2021

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