Written by Cathy Brown
Photography by Lori Anthony

yrtle’s Bar & Grill in historic Bluffton would like to announce its opening in early December. Transformed from the old post office on Bruin Street, both the ambience and menu will be one and the same-Southern graciousness. Family friend, Bruce Ford joins Michael, David, Jeff and Jerry Reeves, in creating this unique dining experience. The Reeves family has owned and operated RSI in Bluffton for 36 years and will now add the restaurant to their resume of Bluffton successful businesses. Also joining Myrtle’s is General Manager John Briody and Chef Todd Niesh, both formerly of Colleten River Plantation. Some of the dishes already created are a Caesar Salad with Tempura King Crab Legs, Bluffton Bouillabaisse and Pork Pot Roast. Kids will enjoy anything from Ramen Noodles to Mac and Cheese nuggets in a playful atmosphere for them as well as mom. (Hey mom, we have a great wine list!) Help us celebrate Bluffton’s “ State of Mind.”

---

by Cathy Brown

he Christmas season is now officially upon us. Along with all the shopping and decorating, it’s a special time of year that is very conducive to getting together with friends and family.

Our family had just moved to a new area back when my girls were in Kindergarten and 1st grade. We didn’t know anyone there and we missed our friends and family. As we sat and talked about the family we had to leave, I knew we had to start some traditions of our own. I sat down with the kids and began reading “A Cup of Christmas Tea” by Tom Hegg. As I read this great story, it came to me...A Christmas Tea....for mothers and daughters. It would give my girls an opportunity to have their new school friends over and me, the opportunity to meet their moms. The Mother/Daughter Tea was born.

The little girls were so excited to don their Christmas dresses and hair bows and partake of the holiday fare at their VERY OWN party. They would carefully put the various items on their little paper Christmas plates and sip punch from the cute little punchbowl cups that were just their size.

We have had our teas every year since. When we moved to the Lowcountry 11 years ago, we again hosted the “tea” as a catalyst to get to know the girls at their new school and moms. While in college, we planned the party around their Christmas breaks. My girls are now 21 and 22 and still look forward to them, happy to see their friends of years ago at least once a year. Even though I have changed menus and recipes through the years, these now big girls still look forward to the little sandwiches cut into Christmas shapes and the colorful iced cookies. As their tastebuds matured the cheeses became more popular. The strudel is a must and it wouldn’t be “A Christmas Tea” without the gingerbread house as our centerpiece. The girls and I have so much fun preparing the food together. It has been one of the most fun events of every holiday season and one that I can hopefully look forward to for years to come. Maybe someday there will be a grandmother/mother/daughter tea. Now that would be something!

Again, many thanks to Donna Huffman for allowing me to share with y’all and to Lori Anthony of RedLine Photography, whose talents never cease to amaze me.

Merry Christmas Bluffton! And please, in all the hustle and bustle of the season, don’t forget that Jesus is the “reason for the season”. God bless.

A Christmas Tea Menu

Brie with Raspberries
Chocolate covered Strawberries
Apple Strudel
Christmas Finger Sandwiches
Christmas Cookies
Christmas Cheese Torte
Hot Cocoa and Marshmallows
Flavored Coffee with Whipped Cream
Christmas Candies

Easy Apple Strudel

This recipe is much easier than the traditional German strudel. Makes approx. 6 strudels.

3 cans (20 oz.) apple slices, unsweetened, drained well
12 c sugar
12 c brown sugar
2 T lemon juice
2 t cinnamon
14 t ground nutmeg
12 c Craisins or dried cherries
12 c coarsely chopped walnuts
2 c cake and/or graham cracker crumbs
1 box Phyllo dough
12 c butter, melted

Place Craisins or dried cherries in saucepan with enough water to cover. Bring to boil, let simmer 5 minutes. Set aside for at least 1 hour and then drain. Combine apples, lemon juice, sugars, spices, Craisins, and walnuts. Add cake/graham cracker crumbs to absorb some of the liquid. Mixture should not be too watery. Add more crumbs if needed. Mixture should be moist, not too wet. (Throughout the year, I save and freeze any leftover pound cake or white cake and put through food processor when making strudel. Use graham cracker crumbs to fill in). Place a dishtowel on your work area. You will use 5 sheets of Phyllo dough for each strudel. Lay out 1st sheet on dishtowel. Sprinkle with melted butter and 2 T crumbs. Cover with 2nd sheet and repeat process. When you get to the 5th sheet instead of butter and crumbs, add apple mixture along the edge closest to you. Be sure you leave a few inches at either end. Take the end of the towel nearest you and pull phyllo dough over to cover mixture. Continue to roll till you get to the end. Tuck the sides in and place on a cookie sheet covered with a sheet of parchment paper. Brush with melted butter. Bake at 400 degrees until browned. (approx. 20 minutes)

Christmas Cheese Torte

This torte is perfect for the holidays because of it’s wonderful colors. It’s fairly easy to make and AWESOME to eat with crackers or French bread. You will need cheesecloth and a loaf pan approx. 8 x 4 and at least 2-1/4” high.

1-1/2 pounds cream cheese
1-10 oz. package goat cheese
12 c grated parmesan cheese
1 jar sundried tomatoes, chopped in food processor
1 packaged container pesto

Place cream and goat cheeses in mixer and beat till well mixed. Add parmesan cheese and mix. Layer the bottom and sides of the loaf pan with slightly dampened cheesecloth, doubled. Allow enough to cover the top. Divide your cheese mixture into thirds. Spread the 1st portion in the bottom of the pan. Next, spread the pesto over. Top with another layer of the cheese mixture. Next, spread the sundried tomatoes on top. Finish with the last layer of cheese mixture. Cover with cheesecloth and refrigerate overnight. The next day, pull the torte out of the loaf pan, invert, and place on platter. Enjoy.

Viennese Crescent Cookies

2 c unsifted flour
1 c butter
1 c finely ground pecans
12 c powdered sugar
1/8 t salt 1 t vanilla extract
14 t almond extract
6 oz. semisweet chocolate, melted
3 T butter
1 T hot water shredded coconut, optional

Combine flour, butter, nuts, sugar, salt, extracts. Mix till thoroughly blended. Shape into a ball and refrigerate 1 hour. Tear off pieces of cookie dough, and in the palm of your hand, roll into a ball and then form into crescents. Bake at 375 degrees 5-6 minutes till set but not brown. While cooling, in double boiler melt chocolate and butter.

Visit my webpage at “http://www.southernlifestylegroup.com/Cathy” for additional recipes. If you would like the information on how to build a gingerbread house like this one, e-mail or call me and I will get that information to you.