Good Day Atlanta viewer information December 6, 2016

- Atlantic Station Brings German Christkindl Market to Atlanta:  Atlantic Station's Central Park has been transformed into a German holiday marketplace this month, just in time for shoppers searching for unique gift ideas.  The German Christkindl Market in Central Park is presented by the German American Cultural Foundation, and runs through December 24.  The open-air village is inspired by the European holiday villages which date back to the 1600s, and features vendors selling handmade goods and treats.  Aside from the Christkindl Market, Atlantic Station is offering a full list of holiday activities, including live "snowfalls" each evening, the 10,000 square-foot Skate Atlantic Station ice-skating rink, and Snowball Express, a holiday-themed train ride.  Oh, and did we mention Santa Claus will be spending some time at Atlantic Station before loading up his sleigh and heading around the world?  Good Day Atlanta's Paul Milliken spent the morning at Atlantic Station, doing a little shopping in the German Christkindl Market for his colleagues.

WEB LINK:
www.atlanticstation.com
 

 

5Church Atlanta holiday recipe with Chef Jamie Lynch wh is competiting for top prize in Bravo's Top Chef.   For today's truffle honey lacquered turkey with roasted winter squash & baby spinach salad and spiced pecans: For more information on 5Church click here.

Truffle honey lacquered turkey with roasted winter squash & baby spinach salad and spiced pecans:

Serves 4

1 turkey breast each

1 tablespoon oil

1 sprig of rosemary, thyme and sage

1 tablespoon butter

Salt & pepper to taste

2 tablespoons of truffle honey

 

Method:

Sear the turkey in oil. Add the butter and herbs and baste until golden brown. Place in a 400 degree oven and roast for 20 mins or until internal temperature is 155 degrees. Remove from oven and drain the fat. Add truffle honey over medium heat. Baste the turkey with truffle honey until it is nicely glazed. Remove from the pan to rest for 10 minutes.

 

Squash & baby spinach salad:

1 winter squash (acorn, kabocha, red kuri) each

2 tablespoons of oil

2 tablespoons of brown sugar

Salt & pepper to taste

1 pound fresh baby spinach

1 cup spiced pecans

1/4 cup lemon vinaigrette

 

Method:

Remove the skin from the squash, split in half and scoop out the seeds. Slice the squash in 1/4 inch slices and toss in oil and salt & pepper. Place squash on sheet pan in a single layer in a 400 degree oven until tender (around 12 minutes). Combine spinach, pecans and vinaigrette and add the warm squash. Toss the ingredients together. Season to taste.

 

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