Good Day Atlanta viewer information November 27, 2017

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Seasonal rink takes skating into the sky:  It’s already one of Atlanta’s most unique venues, and now, The Roof at Ponce City Market is bringing a favorite holiday activity high above Atlanta’s busy streets.

 

Skate the Sky opened on November 20, and is a rooftop skating rink located over Ponce City Market.  In preparation for the rink, crews lifted a 120-ton glycol compressor onto The Roof, which will keep the ice cold enough through the season and also power air conditioning for Rooftop Terrace, the Roof’s private event space.  Open through Valentine’s Day, admission to Skate the Sky is $15 for adults and $8 for children 12 and under, and includes skate rental and 50 minutes of skating.  The rink is open from 12 p.m. to 9 p.m. on Sundays, 3 p.m. to 10 p.m. Mondays through Wednesdays, and 3 p.m. to 11 p.m. on Thursdays through Saturdays.  Admission after 5 p.m. on Fridays and Saturdays is restricted to those ages 21 and over.  By the way, along with Skate the Sky, visitors to The Roof at Ponce City Market may also visit beer garden Nine Mile Station and amusement area Skyline Park.

 

Good Day Atlanta’s Paul Milliken spent the morning high above the city, lacing up his skates for a look at this new seasonal destination.

 

WEB LINK:

www.poncecityroof.com

 

 

Chef Pablo Colon Sanchez stops by Good Day Atlanta to share sweet treats including Coquito egg nog a typical holiday drink in his homeland of Puerto Rico. He is the executive chef with the Druid Hills Golf Club and a contestant on the Holiday Baking Championship on the Food Network.  For more on the Holiday Baking Championship on the Food Network click here for today's recipes see below. 

 

 

Coquito (Puerto Rico eggnog)
1 cup condensed milk 
2 cups coconut cream 
2 cups evaporated milk
2 egg yolks 
2 cinnamon stick 
1 vanilla bean 
5 oz. Puerto Rican dark rum 
Method: put the egg yolk on the side, take rest of the ingredients combine very nice with hand blender and put in the pot over the flame and get into simmering, temperate the egg yolks and add to cook for few minutes, cool down immediately and serve in a rook glass with ice. 
    
Chiffon Cake 
9 egg yolks 
3 oz. sugar 
9 egg whites 
3 oz. sugar 
Pinch cream of tartar
1 ½ cup pastry flour 
2.5 t baking powder 
2 oz. heavy cream 
1 t vanilla 
1 pinch salt 
Method: mix egg yolk with sugar until come light and fluffy put on the side, mix egg white and sugar until light and fluffy, sifted all the dry ingredients together, take half of the merengue and fold into the yolks mix very gentle, add the dry ingredient and continues mixing in folding method add the remaining merengue, serve in the desire mold and bake at 375F. 
 
 

 

 

 

 

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