Atlanta’s Horizon Theatre cooks up pair of holiday treats: Whether you enjoy a down-home Southern holiday meal or something a bit more international, Atlanta’s Horizon Theatre has you covered with a pair of holiday productions running through the end of December.
First up is the all-new Waffle Palace Christmas, a world premiere sequel to the popular play The Waffle Palace, famously inspired by real-life events at Waffle House restaurants. Written by Larry Larson and Eddie Levi Lee, Waffle Palace Christmas features both new and returning characters in a comedic play that’s billed as “A Hashbrown Holiday Comedy.” Waffle Palace Christmas opened November 16th and will run through December 30th, with shows at 8:00 p.m. on Wednesdays through Sundays along with select Tuesdays and additional matinees. Tickets start at $25.
Meanwhile, the much-loved Madeline’s Christmas returns for an 11th year on December 1st, bringing back the musical adaptation of Ludwig Bemelmans’ children’s tale. The production includes a cast of more than 20 local girls, all of whom are between the ages of eight and 12 and come from five Metro Atlanta counties and 18 schools. Madeline’s Christmas runs through December 30th, and tickets cost $12 for youth and $15 for adults.
Good Day Atlanta’s Paul Milliken spent the morning in Atlanta's Little Five Points, hanging out with cast members from both Waffle Palace Christmas and Madeline’s Christmas and getting a special look behind-the-scenes of both holiday shows.
Former University of Georgia All American Matt Stinchcomb is once again teaming up with other SEC Legends for a special service project sponsored by Allstate. This time it's ahead of the Alabama versus Georgia Game. For more information click here.
Val Chmerkovskiy and Jenna Johnson: They danced their way into our lives on "So You Think You Can Dance," and now Val Chmerkovskiy and Jenna Johnson are stepping into new territory, planning a wedding and a creating a brand new dance dance studio in Buckhead at Phipps Plaza. For more on Dance With Me Studios click here.
Holiday Appetizer recipes from Dantanna's: Tis the season to host holiday gatherings and feast! Chef Monique Barrow stops by to demonstrate how to prepare a fig and goat cheese flatbread and deviled eggs for your next party. For more information on Dantanna's click here. See recipes below:
Dantanna’s Chef Monique Barrow’s Fig & Onion Jam Recipe
Prep time 30 minutes
Yield: makes 2 cups
• 1 cup finely chopped white onions
• 2 oz. unsalted butter
• 2 cups chopped dried figs
• 2 cups water
• 1/2 cup dry port wine
• 2 tablespoons honey
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
Method of preparation
1. In a large saucepan, add butter and sauté the finely chopped onions until the become translucent. We do not want to get any color on the onions. Combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, 12-14 minutes or until liquid is almost evaporated, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally.
2. Remove from heat; stir in honey, lemon peel and salt. This will have a chunky texture which is exactly what you are looking for.
3. Cool slightly. For a smoother texture use a food processor until blended. Transfer to covered jars; refrigerate up to 1 week.
****Chef Monique suggests prebaked flatbread dough from your local grocery store bakery department, or pita bread, and then crumble with fresh goat cheese and bake, until cheese and softened and the dough reaches a light brown crust. Garnish with fresh arugula, drizzle lightly with olive oil and fresh parmesan cheese.
Dantanna’s Bacon Deviled Eggs recipe
Yields – 64 eggs (8 orders)
Shelf Life – 3-4 days
32 whole hard boiled eggs
¼ cup apple cider vinegar
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
¼ cup bacon fat
2 tablespoons yellow mustard
½ cup mayo
1 tablespoon sugar
1 teaspoon cayenne pepper
1. Cut eggs in half and separate the yolks from the white. Rinse the white halves.
2. Add egg yolks,and all other ingredients to the blender and puree until the mixture has been smoothly combined.
3. Remove using a spatula and place the egg mix into a pipping (pastry) bag.
4. Begin filling the egg white halves, placing them in a level pan and pipping in the mixture.
5. Cool, label, date and day dot.