Honey Pecan Pie

Looking for a sweet ending to a spring meal that’s as easy as…well, pie?  Pecan pie has always been a southern favorite.  Easy and light this recipe is bound to please everyone.  My advice, use a store-bought crust, but then opt for fresh pecans for a taste that will take you back to your grandmother’s kitchen.

Honey Pecan Pie Recipe

Pie Filling:

• 4 eggs
• 1 cup chopped pecans
• 1 cup light corn syrup
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 unbaked pastry shell (9 inches)

Toppings:

• 3 tablespoons butter
• 1/3 cup packed brown sugar
• 3 tablespoons honey
• 1-1/2 cups pecan halves

In a large bowl, combine the eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Pour into pastry shell. Bake at 350° for 30 minutes.  

In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie.

Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.

This classic recipe creates a wonderful pie everyone loves. Dine with us to try our unique twist on this classic recipe. Our Pecan Tart with house made bourbon ice cream and caramel drizzle will leave you asking for more!

Breakwater Restaurant & Bar Opens in Greenville's West End

FOR IMMEDIATE RELEASE
Contact:
Richard Breen
Crawford Strategy
(864) 232-2302
richard@crawfordstrategy.com

Breakwater Restaurant & Bar Opens in Greenville’s West End

GREENVILLE, S.C. – March 19, 2012 – Breakwater Restaurant & Bar announced it is opening tomorrow, March 20, at 802 S. Main St. in Greenville’s West End. Reservations are currently being accepted.

The restaurant will have an upscale casual atmosphere and specialize in New South cuisine with an emphasis on tapas – appetizer-sized dishes that are perfect for sharing. Beth Shaw and Gary and Donna Lang will oversee the restaurant, with Shaw serving as executive chef.

“The Greenville restaurant scene has a growing national reputation and we are excited to be a part of it,” Shaw said. “Breakwater will be known for providing a consistently good experience and offering fresh, seasonal items that are unique to the Upstate and creatively prepared with culinary influences from around the world.”

The 4,500-square-foot restaurant seats 145 patrons. It is the second location for Breakwater, which also has a location in Beaufort. The Beaufort restaurant is an OpenTable.com Diner’s Choice winner, in addition to the accolades it has earned from Trip Advisor and the Lowcountry press.

“We are very proud of the reputation and loyal following we have built over the years,” Gary Lang said. “When you think of Breakwater, we want you to think of a warm and friendly atmosphere and consistently good food.”

Breakwater extensively renovated the former Rio Grille building to serve as its Greenville location. Greenville-based GCM was the contractor, with Radium Architecture Inc. of Greenville serving as project architect.

Reservations can be made online or by calling (864) 271-0046.

About Breakwater Restaurant & Bar

Breakwater is known for its “New Southern Cuisine,” younger, lighter and fresher than “old school” Southern deep-fried fare. With a focus on local ingredients, Breakwater cuisine incorporates culinary influences from around the world. The fun, friendly atmosphere combined with warm Southern hospitality is a Breakwater signature. Breakwater in Beaufort, S.C., was voted No.1 in three categories by diners from Open Table, a national online fine dining reservation system. Voters named Breakwater the local restaurant with the most “notable wine list” and most “vibrant bar scene” in the state. They also named it the top “hot spot” in South Carolina. Chef Gary Lang and Chef Elizabeth Shaw are members of SlowfoodUSA, Sustainable Seafood and Share Our Strength which is dedicated to ending childhood hunger. To find out more about Breakwater, visit www.breakwatersc.com. 

Carolina Red Rice

Pull up a chair, grab some iced tea, and 'sit a spell’ as we say down south. After sinking your teeth into this simple South Carolina favorite you will be begging for more. We put a simple recipe together for Carolina Red Rice that will warm your soul after a cold winter’s day.

Carolina Red Rice

• 8 cups Carolina Rice
• 4 cups Shrimp Stock
• 8 cups Tomato Juice, unsalted
• 3 tablespoons kosher Salt

Place all ingredients in a sauce pan.  Bring to a boil and stir once.  Reduce heat to a simmer, cover and cook 18 minutes. Yield 12 cups. Serving size 12.

This Deep South dish is known as Carolina Red Rice, but in other regions it goes by different names such as Creole Rice, Spanish Rice, Savannah Rice and Tomato Pilau. 

Nothing Says "Southern" Like Grits

Nothing says “southern” quite like grits.  Whether served simply with butter and salt or prepared with brie for an elegant dish, they are the king of southern comfort foods.   This easy recipe calls for just a touch of bacon and pairs easily with a variety of entrees.

Recipe By: Gary Lang

Serving Size: 6
Yield: 5 cups

Bacon and Brie Grits
4 strips Bacon
1 cup Grits, Stone Ground White or Yellow
4 ½  cups Water
2 tsp Salt
1 each Black Pepper, to taste
8 ounces Brie, rine cut off
3 tablespoons Butter, unsalted

Directions:

1. Cut Bacon into thin Strips
2. In the bottom of a medium size sauce pan cook the bacon until just crispy.
3. Drain the bacon on a paper towel and reserve the bacon fat.
4. In the same pot used for the bacon add two tablespoons of the reserved bacon fat, the grits, water and salt.
5. Bring mixture to a boil over high heat and then reduce to a simmer for 45 minutes.  Stir often as grits will stick.  At about 20 minutes in check salt seasoning to make sure it’s correct.  Grits should be just slightly under seasoned to allow for the salt in the bacon and cheese added at the end of the recipe.
6.  After 45 minutes grits should be soft and no longer gritty.  Add bacon, brie and butter and stir in over medium heat until brie is melted.

Can you think of any other dish that mouth-watering bacon will, without a doubt, boost the flavor? Let us know by posting your favorite bacon added recipe to Facebook. 

Avocado Salad

When the holidays end and gray, rainy weather kicks in; avocados are the perfect ingredient for fighting the winter blahs.  Rich in flavor and texture, they not only call up the tastes of warmer climates, but are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium and folate. Appreciate the crisp, fresh vegetables and bright colors of this nutritious Avocado Salad crafted by our own Breakwater chefs.

Avocado Salad

• 4 each Avocado
• 1/3 cup Red Onions, finely diced
• 1/2 cup roasted Red Peppers, small dice
• 1/4 cup Cilantro, fresh finely chopped
• 1/4 cup Lime Juice, fresh squeezed
• 2 teaspoons Kosher Salt
• 1/4 teaspoon Black Pepper 

Mix all Ingredients in mixing bowl. Serving Size: 12. Yield: 3 Cups

Garden-fresh veggies, creamy avocado and a sprinkling of cilantro make this chunky salad a healthy winter standout! Share your salad favorites with us on our Facebook for a chance to be featured in our next blog.

Beaufort Chamber of Commerce Video

Breakwater Restaurant is proud to partner with the Beaufort Chamber of Commerce on the launch of their new video! The well-crafted video showcases everything beautiful and vacation-worthy about Beaufort.

The Chamber reported that in less than a week the video has already received over 4,000 hits. We encourage you to spend a few minutes watching it, whether you've been to Beaufort before, you live here now, or you've never stepped foot in our small town before. Click here or on the image above to view the video.

Remember to book your reservation with us when you visit Beaufort. We cannot wait to share our fresh and local cuisine with you.

See you soon!

Healthier Sweet Potato Casserole

We love bringing friends and family together around a Thanksgiving table filled with autumn harvest foods.  A classic component of these gatherings is usually a sweet potato casserole.  Warm and comforting, with an abundance of fall flavors, it doesn’t have to be an unhealthy addition to your holiday meal.   Using seasonal ingredients, this makeover version with its sweet topping boasts half the fat of traditional recipes.

Makeover Crunchy Sweet Potato Recipe

• 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon lemon extract
• 1 teaspoon pure vanilla extract
• 2/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon cold butter
• 1/4 cup chopped 

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.

In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 6 servings.

Think you have a holiday recipe that has a healthy twist to your old favorites? We want you to share your lighter versions of your favorite family recipes on our Facebook page, as well as cooking techniques to help you prepare delightful holiday foods without all the extra calories!

It's Soup Season!

Nothing makes blustery October cozier than a steaming bowlful of soup.  Fall soups are ideal for what’s in season.  One of our favorites layers the flavors of velvety butternut, tart apples and fresh thyme.  Thick and satisfying, this soup celebrates the color and richness of autumn.  Pair with crusty, whole wheat bread and it’s sure to warm those crisp fall days.

Apple Butternut Soup Recipe

• 1 small onion, chopped
• 1 tablespoon butter
• 1 garlic clove, minced
• 6 cups cubed peeled butternut squash
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 1 large apple, peeled and chopped
• 1/2 cup water
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 cup half-and-half cream

In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.

In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil). Yield: 6 servings.

This smooth soup really wowed our taste buds with its velvety, rich, and slightly sweet creation! Share your own autumn recipes and pictures with us on Facebook for a chance to be featured on the blog!

September Seasonal Update

While the weather hasn’t completely started to turn on us, some of these cooler mornings have us wondering what foods we should cherish before our summer season slips away.

In South Carolina we’re lucky that during the month of September we have a wide range of local produce available. Here’s a quick selection of some of our favorite:

• Tomatoes
• Snap Peas
• Peaches
• Peppers
• Scallions

Our own chef Beth has created a great Succotash recipe using a couple of these seasonal ingredients:

Sweet Corn Succotash

1 tablespoon peanut oil
2 tablespoons country ham
1/2 cup finely diced yellow onion
1 cups diced fresh okra, about 1/2-inch thick
2 cup red and yellow cherry tomatoes
2 cups freshly shaved yellow and white corn
2 cups cooked snap peas

3/4 cup cooking liquid from snap peas or vegetable broth
2 tablespoon unsalted butter
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chiffonade of sweet basil

Heat the peanut oil in a large cast-iron skillet over medium-high heat. Add the country ham and cook until brown and crispy, about 3 minutes. Add onions and cook until softened and translucent, about 3 minutes. Do not allow the onions to brown. Increase the heat to high, add the okra and cook for 8 to 10 minutes, stirring frequently. Add the tomatoes and corn and cook an additional 3 minutes. Stir in the snap peas and snap pea liquid and bring the mixture to a boil. Cook until the peas are heated through, about 1 minute. Remove from the heat, add the butter and stir until melted. Season with salt and pepper and add the chiffonade of basil. Serve warm within 30 minutes preparing, for best results. Makes about 5 cups. 

Hope you enjoy the recipe, share your own recipes and pictures with us on Facebook for a chance to be featured on the blog!