August 26, 2016
Try our latest afternoon treat which has a surprising ingredient.
1 package (8 oz) semi-sweet chocolate baking squares
2 large eggs
¼ cup packed light brown sugar
¼ cup light corn syrup
2 tablespoons Worcestershire sauce
1 tablespoon vanilla extract
1½ cups chopped pecans, divided
Preheat oven to 375F. To prepare cookie base, place flour/ ½ cup sugar and baking soda in food processor or bowl of electric mixer. Process or mix 10 seconds. Add butter. Process or beat 30 seconds or until mixture resembles fine crumbs. Press evenly into bottom of greased 9-inch baking pan. Bake 15 minutes.
To prepare topping, place chocolate in microwave-safe bowl. Microwave, uncovered, on high for 2 minutes or until chocolate is melted, stirring until chocolate is smooth. Set aside.
Place eggs/ ¼ cup sugar, corn syrup, Worcestershire and vanilla in food processor or bowl of electric mixer. Process or beat until well blended. Add melted chocolate. Process or beat until smooth. Stir in 1 cup nuts. Pour chocolate mixture over cookie base. Sprinkle with remaining ½ cup nuts. Bake 40 minutes or until toothpick inserted into center comes out with slightly fudgy crumbs. Cool completely on wire rack. To serve, cut into squares. 16 serving.
July 20, 2016
Buckhorn Housekeepers Save Hummer
This little guy knocked himself out on a glass door at one of our guest houses. Housekeepers rescued him and placed him on a bouquet of tiny roses. Revived, he flew off to Mexico in about 30 minutes. Buckhorn is a major stopover for the hummers, going and coming. We look forward to their southward journey to Mexico in September and seeing them dive bomb one another trying to get the sweet nectar from our chenille plants.
May 6, 2016
Named for our favorite hiking area, Greenbrier House said welcome to its firsts guest in the middle of April–and it’s been busy ever since. When you walk into the spacious open living area with kitchen, you can’t take your eyes off the view out the multi-level windows, except perhaps to admire the floor to ceiling stone fireplace. There are two ensuite bedrooms with king beds and bathrooms with walk-in, tiled showers on the main floor. Upstairs is a grand spacious loft with king bed, private bath, bookshelves and a game table. A long deck furnished with tables and chairs runs the length of the house. There are even laundry facilities on the main floor. All rates include our hearty menu-based breakfast. Rate for two $285; Rate for four $320; Rate for Six $400.
March 15, 2016
Smokies in the Spring at Buckhorn Inn
by Colleen Campbell
A month away
A Miss Rena and
A Miss Colleen
Will come to stay….
You mustn’t in Spring
Miss a single thing
For God puts on quite a show
Things of wild that grow and grow.
A trillium over here
A hidden violet under there.
Bears cling to trees way up high
Elks that move as if they fly!
I save for last the best of all
These are the people we see every spring and every fall –The innkeepers and the cooks
To the house cleaners and those who fill the books
Spring,summer, fall and even winter,too.
Buckhorn Inn, I love you.
So coming soon, these two ladies visit.
It goes so fast I already miss it
February 9, 2016
Here’s what Culture Trip has to say about us in its latest issue:
Huge white pines frame the view of the Great Smoky Mountains from this Gatlinburg bed and breakfast, and a wild flower meadow below the inn completes the panorama. The flagstone terrace is a special place to absorb he peace emanating from the pine and hemlock forest surrounding the inn. Less than a mile from the National Park, Buckhorn Inn affords visitors easy access to all activities and attractions in the area, including hiking, arts and crafts,and musical theaters. Boasting four-course gourmet dinners, a comfortable library and complete workout facilities, Buckhorn Inn offers elegance and charm as one of East Tennessee’s classic country inns.
January 28, 2016
Winter Deal #1 Can you only getaway for one night? Then book our February Sunday-Thursday Special. Accommodation, breakfast and dinner for two is $200 in a premier room or cottage or $170 in a traditional room.
Winter Deal #2 Annual Buckhorn Inn Wine Fest February 18 Look, smell, taste – starting with your basic senses and expanding from there you will learn how to taste wines like the pros in no time! We are offering a special one-night rate which includes the wine tasting experience, breakfast and accommodation at $175 for premier rooms and cottages and $130 for traditional rooms.
Winter Deal #3 Two-Night Midweek Discount of 24% Hot Chocolate Special Sunday through Thursday Nights, January through March 17. Two Nights, Two Breakfasts on Two Mornings and Two Dinners on Two Nights. $385 Cottage or Premier Room; $320 Traditional Inn Room.
Winter Deal #4 Valentine’s Day We only have two accommodations left on Valendine’s Day, Sunday, February 14. Book any one of them at $195 and get rose petals strewn on your bed!
Winter Deal #5 Experience Peace in the Heart of Nature February 26-28, 2015 Here in the beautiful foothills of the Smoky Mountains you will find the perfect environment to learn how to meditate or to refresh your practice.
Elements of the Retreat include
- Learning basic meditation techniques
- Joining in group meditations that help you go deeper
- Gentle yoga poses that will help relax and release tension
- Silent nature experiences to help you regain your inner awareness and calm
- The art and science of prayer and meditation
- Gentle Yoga postures,that will help you to release tension and give you the ability to meditate more deeply
Package Price: The per person cost (sharing) of $220 includes the retreat, two nights’ accommodation, two breakfasts, two dinners, and one lunch. Participants with little or no meditation experience attend for three nights, beginning on Thursday. There is an additional fee of $120 for these participants which includes the additional night’s accommodation, breakfast, dinner and lunch.
It is best to call the inn to make reservations: 865 436 4668. We do block out space for the retreat, so accommodation which may looked unavailable actually is.
January 12, 2016
Hi Lee and John,
Arline and I were recent guests of yours at Buckhorn Inn and found it to be one of the highlights of our visit to the Great Smoky National Park. From the greeting on our arrival, to the comfortable tower room, to the delicious breakfasts and dinners, to the warmness and fine service of the staff, we were delighted in all that you folks offer. Arline is ready to return and suggested a number of times on our return to New England the possible dates and the various things there are to enjoy. We did, by the way, really enjoy the Nature Trail on your 30 acres.Our compliments to all.
January 8, 2016
Frank is never too busy that he can’t think of new ideas. This week he produced a pretty fruit cup to serve at breakfast, taking the time to hollow out an orange and filling it with sliced honeydew, kiwi fruit, strawberries and blueberries. The thinly sliced honeydew gives the fruit cup the benefit of added height and drama.
Frank also wanted to produce a breakfast dish which would accommodate guests who are vegetarians who eat fish. He came up with Buckhorn’s Bayou Breakfast, the layered dish you see below: hash browns followed by crunchy fried shrimp, spinach, creamy scrambled eggs and a garnish of chopped tomatoes and green onions. He finished it off with a great aioli sauce. Our guests, whether vegetarians or not, really went for it. We think the secret of the dish was the crunchy shrimp!
December 14, 2015
Nothing beats the winter chill like a steaming bowl of soup. Try these three tried-and-tested recipes from the Buckhorn Inn Kitchen.
1½ Tbl Butter
¼ Cup Onions, chopped
½ Cup Leeks, washed, drained and
1 Lge Garlic clove, minced
2 Lge Carrots, peeled and thinly
1 Bay leaf
1 Lb Sweet potatoes, peeled and thinly sliced
¼ Lb Russet potatoes, peeled and thinly sliced
¼ Cup Dry wine
2½ Cups Chicken stock
¾ Cup Water
½ Tsp Salt
½ Tsp Pepper
In a medium saucepan, melt butter and saute the onions, leeks, garlic and carrots over medium heat until vegetables are tender. Add bay leaf, sweet potatoes, Russet potatoes, wine, chicken stock and water. Simmer, covered, for 20 minutes, or until potatoes are tender. Discard bay leaf. In a blender, puree the cooked ingredients in batches until smooth. Transfer pureed portions to a medium saucepan. Season with salt and pepper. If the soup needs thinning, add more chicken stock. To serve, ladle into soup bowls and top with a dollop of sour cream and the buttered pecans.
1 Tbl Butter
¼ Cup Pecans, chopped
Slowly melt butter in a skillet. Add pecans and salt. Cook over moderate heat. Stir occasionally for 10 minutes or until golden brown. Transfer nuts to a paper towel and drain.
Yield: 8 servings
3 Tbl Unsalted butter
5 Cups Onions, halved, thinly sliced
4 Fresh Thyme sprigs
1½ Lbs Portobello mushrooms caps,
halved and cut into ¼ inch
3 Tbl Cognac or brandy
3 Garlic cloves, minced
8 Cups Vegetable or chicken stock and 1 Cup Dry white wine
Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme. Sauté until onions begin to soften, about 8 minutes. Reduce heat to low and cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mush-rooms. Sauté until soft, about 12 minutes. Add cognac and garlic and stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low and simmer until onions are very tender. Salt and pepper to taste.
18 1-inch thick slices French bread, toasted
8 Oz Soft fresh goat cheese, room temperature
Preheat broiler. Place bread slices on large baking sheet. Spread goat cheese on bread slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds.
Divide soup among 6 bowls. Top with croutons and serve.
Yield: 6 servings
o 1 large leek
o 3 to 4 tablespoons butter
o 1 large carrot, peeled and fine chopped
o 3 medium onions, peeled and chopped into 1/4-inch dice
o Meat cut from 2 large smoked ham hocks (2 to 2-1/2 pounds)
o Salt and fresh-ground black pepper
o 3 medium red skin potatoes, peeled and cut into 1/4-inch dice
o 1-1/2 cups dried split peas
o 3 whole cloves
o 1 teaspoon ground allspice
o 1 teaspoon ground ginger
o 3/4 teaspoon dried thyme
o 1 large garlic clove, minced
o 2 14-ounce cans vegetable or chicken broth
o 3 to 4 cups water
o 2 tablespoons butter
o 1/4 teaspoon allspice
1. Prepare the leek by cutting away the green top and the root. You’ll use only the white portion. Slice the white stalk down its length and rinse it under cold running water to wash away any sand. Pat the leek dry with paper towels and slice it thin.
2. In a 6-quart pot, melt the 4 tablespoons of butter over medium-high heat. Stir in the leeks, carrots, onions, and meat, and salt and pepper. Sauté until the onions begin to brown. Then stir in the potatoes, split peas, cloves, 1 teaspoon allspice, the ginger, thyme, garlic, broth, and water. There should be enough liquid to cover the peas and vegetables by an inch. Add more water if necessary.
3. Simmer the soup, partially covered, 30 minutes, or until the split peas are almost dissolved and the potatoes are tender. Taste the soup for seasoning, and just before serving it, swirl in the 2 tablespoons of butter. Finish the soup by stirring in the last 1/4 teaspoon of allspice.
October 19, 2015
Join us in an early celebration of the Italian Carnevale to bring in the 2016 year. Carnevale in Italy is a huge winter festival celebrated with parades, masquerade balls, entertainment, music, and parties. Children throw confetti at each other but our adult guests may enjoy doing the same! Mischief and pranks are also common during Carnevale, hence the saying A Carnevale Ogni Scherzo Vale, anything goes at carnival.
Carnevale has roots in pagan festivals and traditions and as is often the case with traditional festivals which have been adapted to fit into the Catholic ritual of Lent. Masks, maschere, are an important part of the carnevale festival. People also wear elaborate costumes for the festival and there are costume or masquerade balls.
Food, always central in Italian life, is of major importance at Carnevale and so in our celebration at New Year’s Eve. Our six course table d’hôte offering will delight the palate.
This course will be served to guests as they gather in the dining room before the official start of dinner. Olives, nuts, cheese, sauce dips, and little fritters will be accompanied by complimentary champagne.
Antipasto Salad with Bocconcini and Green-Olive Tapenade
Tomato Acqua Cotta
Home-made Ravioli with a
Delicate Cream Sauce and Giant Shrimp
Herb Crusted Beef Tenderloin Roma with Red Onion Marmalade, Potato Flan and Asparagus
Pear and Pistachio Pastries with Creme Anglaise
Music Pea Picking Hearts will provide music for listening and dancing throughout the evening.
Dress Fancy dress on New Year’s Eve gives the evening a special sparkle. Costumes are not required but are welcome. Masks are provided.
Package Our three night package includes accommodation, breakfast each morning, and dinner each night. Premier Rooms and Cottages: $795 Traditional Rooms $695