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Make It at Home: Flower & Food Edition

Dollywood’s Flower & Food Festival (April 23 – June 7) is quickly becoming one of my all-time favorite festivals. I just couldn’t wait to try some of the food items coming to the festival this year, so I asked if I could share a sneak peak with you.

The culinary team gave me TWO items to attempt: Summer Succotash and Blood Orange Lemonade. We did not attempt making the edible flowers for the lemonade—you’ll just have to enjoy those at Dollywood. Watch the process in the video below so you can have a taste of Dollywood while you wait for the Flower & Food Festival to open this Friday!

Insider Tip

Don’t forget to get a Flower & Food Dinning Pass! It’s new this year and gives you the opportunity to sample five menu items for $29.99 ($27.99 for Dollywood Season Passholders!).

Summer Succotash

Ingredients:

1 lb.                     Chicken breast, cubed

10 oz.                  Whole kernel corn

½ each                Onion, diced

1 each                 Green Pepper, diced

1 each                 Red Pepper, diced

6 oz.                    Okra, cut ½ inch rounds

6 oz.                    Lima Beans

3 oz.                    Grape tomatoes, halved

1 tsp.                   Garlic Powder

1 tsp.                   Salt

½ tsp.                  Pepper

10 leaves            Fresh Sage, chiffonade

2 Tbsp.                Butter

1 oz.                    Extra Virgin Olive oil

Directions:

Heat a large skillet on medium heat. Once skillet is heated, add 1 oz of olive oil. Add chicken in a single layer, cooking for 3 minutes on each side, until golden brown and it reaches an internal temperature of 165°F. Remove chicken from skillet and set aside.

In the same skillet, turn heat to medium-high and melt 1 tablespoon of butter and add the cut okra and sauté for 2 to 3 minutes. Remove okra and set aside. Using the same pan, melt the remaining tablespoon of butter and add the onion, both peppers and sauté for 2 minutes. Add in the lima beans and corn, cooking until heated through, approximately 5 minutes. Add the diced chicken back to the pan and season with the garlic powder, salt, pepper, and sage (reserve a few pieces for garnish). Toss together and cook for approximately 1 minute to allow the flavors to combine. When ready to serve, add the grape tomatoes and okra.

Makes 6 servings

Blood Orange Lemonade

Ingredients:

1 cup                   Sugar

1 cup                   Water

1 cup                   Fresh-squeezed blood orange juice (4-6 oranges, depending on size)

1 cup                   Fresh-squeezed lemon juice (3-5 lemons, depending on size)

3 cups                 Water

½ cup                  Heavy cream

½ tsp.                  Vanilla extract

1 tsp.                   Sugar

Ice

Wedges of blood orange for garnish

Edible flowers for garnish

Directions:

In a small sauce pan, heat one cup of water and one cup of sugar, stirring until sugar is dissolved. Allow the mixture to cool.

Using a hand mixer in a medium bowl, add heavy cream, vanilla extract, and sugar and mix until the mixture becomes slightly creamy.

Combine both juices, the simple syrup, and water in a large pitcher. When ready to serve, pour mixture in to a glass over ice about two thirds full. Top off with the cream mixture, and garnish with slices of the blood orange.

Makes 4 servings

By | 2021-04-19T16:08:58+00:00 April 19th, 2021|Dining, Festivals|0 Comments

About the Author:

Justin Hornback (Dollywood Insider 2019-2021) is the father of an adventurous two-year-old and the husband of a fellow Dollywood enthusiast. Born and raised in Elizabethtown, Kentucky, Justin loves all things hospitality, theatre, film, hotels, travel and history. Most importantly, his daily focus is getting to spend time with family. He shares his adventures on his blog and social media channels at Snapshots Made Yesterday. Justin loves visiting Dollywood (the four-hour drive is worth it!) with his wife and son. They are often found exploring Dollywood with his parents, who have passed on the love for the park. When not at Dollywood, Justin works behind the scenes managing the box office and social media for a performing arts theatre in his hometown.
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