Charleston Living Magazine Nov-Dec 2023
Charleston SC - The official city magazine for Charleston SC since 2012. Charleston Living Magazine is the authority on living the good life in Charleston, Mount Pleasant, Summerville, Isle of Palms, Sullivan's Island and Folly Beach, SC, showcasing homes and design, restaurants, art, fashion, business and more.
Charleston SC - The official city magazine for Charleston SC since 2012. Charleston Living Magazine is the authority on living the good life in Charleston, Mount Pleasant, Summerville, Isle of Palms, Sullivan's Island and Folly Beach, SC, showcasing homes and design, restaurants, art, fashion, business and more.
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The holiday season is here and we can quickly become overwhelmed trying to fit in<br />
all of the traditions, parties, gifts and decorations. Take one thing off your plate by not thinking about<br />
what recipes you’ll cook this year. Try our winter soupe au pistou—it will keep you warm and cozy all<br />
winter long even on the chilliest of nights. Also, don’t shy away from this savory pumpkin pie. The crust<br />
is flaky perfection and the cheesy pumpkin filling will satisfy all your comfort food cravings. For many<br />
families, baking in the winter is a family holiday tradition. Try shaking up those recipes by adding some<br />
cheddar and rosemary to those buttermilk biscuits on Christmas morning. The gingerbread bundt cake<br />
dripping in raspberry frosting is a showstopper, and is deceptively easy. If you’re need a jumpstart to get<br />
you in the Christmas spirit, sip on one of our chai martinis and you’ll be singing jingle bells in no time!<br />
Gingerbread Bundt Cake with Raspberry Frosting<br />
Ingredients:<br />
1/2 cup molasses<br />
2 3/4 cup flour<br />
1 cup brown sugar<br />
1 tsp cinnamon<br />
1/2 tsp ground ginger<br />
1/4 cup vegetable oil<br />
3 eggs<br />
1/2 tsp ground cardamom<br />
Pinch of salt<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
3/4 cup buttermilk<br />
1 cup butter<br />
Raspberry Glaze:<br />
2/3 cup powdered sugar<br />
1.5 tbsp half & half, add more or<br />
less for consistency you prefer<br />
2 tsp raspberry jelly<br />
Directions:<br />
1. Preheat the oven to 350 degrees. Add the dry ingredients, except for the brown<br />
sugar, to a mixing bowl of a stand mixer and whisk until they are well combined.<br />
2. Add the eggs, brown sugar, molasses, vegetable oil, and butter to the bowl.<br />
Mix the ingredients using the paddle attachment on low speed. Add<br />
the buttermilk slowly and continue mixing until well combined.<br />
3. Grease and flour a bundt pan. Pour the batter into the pan and cook 35-45<br />
minutes. You can insert a toothpick and if it comes out mostly clean, it’s time<br />
to take it out. Allow it to cool before topping it with the raspberry glaze.<br />
4. In a bowl whisk together the powdered sugar, half & half,<br />
and jelly. Pour over the cake and enjoy every bite.<br />
Christmas Chai<br />
Servings: 1<br />
Ingredients:<br />
3 chai tea bags<br />
1/4 cup half & half, frothed<br />
1 oz kaluhla<br />
1 oz vodka<br />
Ground cinnamon to sprinkle on top<br />
Star anise for garnish<br />
Directions:<br />
1. Bring a half cup of water to a boil<br />
and add chai tea bags to steep for<br />
five minutes. Allow the tea to cool.<br />
2. In a cocktail shaker add Kahlua,<br />
vodka, chai tea and ice. Shake<br />
and strain the drink into a glass.<br />
3. Froth the half & half and<br />
pour over top the cocktail.<br />
Sprinkle cinnamon on top<br />
and garnish with star anise.<br />
<strong>Nov</strong>ember/<strong>Dec</strong>ember <strong>2023</strong> | 97
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