Good Day Atlanta Viewer Information December 18, 2015

Gardening With Gurvir: Living Christmas Trees with Pike Nurseries expert Melodie McDanal.  For more information click here

CONCUSSION actor Adewale Akinnoye-Agbaje :  talks to anchor Karen Graham about the upcoming movie which is expected to be released nationwide on Christmas Day.  Click here for more.


Holiday Nibbles: White Oak Kitchen & Cocktails chef T Richards stops by with recipes for delightful holiday party treats.  Click here for more.

Cranberry Mole

2cups                    Chopped Onions

2ea.                       Ancho Chili (hydrated)

½ cup                    Garlic

2cups                    Honey

2cups                    Worcestershire Sauce

½ cup                    Cider Vinegar

1cup                      Red Wine Vinegar

1cup                      Tomato Paste

2cups                    Dried Cranberries

1tbs.                      Red Pepper Flakes

1tbs.                      Chopped Thyme

2cups                    64% Dark Chocolate

1cup                      Cranberry Juice

½ cup                    Tomato Paste


In a heavy bottom sauce pot, caramelize the onions and garlic.  Once they are caramelized, de-seed ancho chili and add them to the pot.  Sauté for one minute.  Add all remaining ingredients except for chocolate and tomato paste.  Bring to a simmer and continue to simmer for 5 minutes.  Add the chocolate and continue to simmer for 5 minutes.  Add ½ of the tomato paste and remove from heat. 


Kitchen Brine

10qt       .               Water

5cups                    Table Salt                           

1/            4cup      Black Peppercorns         

5cups                    Sugar



In a 15qt stock pot combine all ingredients. Place on stove and bring to a simmer. Remove from heat and allow to cool. Place brine in individual containers and store in refrigerator for up to 14 days. Or freeze for one year. 


1 lemon

1 lime

1 grapefruit


Quarter each fruit. Place fruit in brine along with product being brined. 


Pound Cake

  • 1 1/3 cups butter, softened
  • 2 1/2 cups sugar
  • 6 large eggs + 1egg yolk
  • 3 cups all-purpose flour
  • 1/2 cup buttermilk
  • 1 teaspoon bourbon vanilla extract
  • Zest of 1 Lemon


  • Preparation
  • Preheat oven to 325°.
  • Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
  • Gradually add sugar, beating at medium speed until light and fluffy for approx. 5 minutes
  • Add eggs, 1 at a time, beating just until blended after each addition.
  • Add Buttermilk & Vanilla  to mixture and beat until incorporated
  • Gradually add flour to the mixture until just incorporated
  • Fold in lemon zest
  • Butter & Flour pullman style loaf pan
  • Pour batter evenly in the pan
  • Bake at 325 for 1hour & 10 minutes or until toothpick comes out clean
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