Recipes from Atlanta Food and Wine Festival

One of the largest culinary events of the South is taking place in Atlanta this weekend. The Atlanta Food and Wine Festival is marking its fifth anniversary and this year it has partnered up with Southern Living by bringing the actual Southern Living test kitchen to Atlanta.

Test Kitchen Director Bobby Melvin stopped by Good Day Atlanta Friday morning, along with the event's co-founder Elizabeth Feichter, with a delicious recipe and preview of the event. 

Strawberry-blueberry relish

Ingredients:

  • 1/2 cup white wine vinegar
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon lime zest
  • 1/2 teaspoon kosher salt
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons fresh lime juice
  • 2 cups chopped fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup diced cucumber
  • 3 tablespoons minced red onion
  • 2 tablespoons chopped fresh cilantro

Preparation:

1. Bring first 5 ingredients to a boil in a small saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 5 minutes. Add jalapeño, and simmer, stirring occasionally, 5 minutes. Remove from heat, and let stand 30 minutes. Stir in lime juice.

2. Stir together strawberries and next 4 ingredients in a medium bowl. Add vinegar mixture, and stir to coat. Serve immediately, or refrigerate in an airtight container up to 2 days.

Sweet Corn Relish 

Ingredients:

  • 1 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon prepared horseradish
  • 2 cups fresh corn kernels (about 4 ears)
  • 2 medium zucchini, diced
  • 1/2 cup diced plum tomato
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon chopped fresh flat-leaf parsley

Preparation:

1. Stir together vinegar, sugar, and salt in a small saucepan. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 10 minutes or until reduced to about 1/2 cup. Remove from heat, and let stand 15 minutes. Stir in horseradish.

2. Stir together corn and next 4 ingredients in a medium bowl. Add vinegar mixture, and toss to coat. Serve immediately, or cover and chill up to 3 days.


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