January 11, 2012
October 14, 2011
1 Cup Chopped leeks
1 Tsp Olive oil
1 Cup Onion, thinly sliced
2 Large Shallots, thinly sliced
1 Tbl Garlic
4 Cups Chicken stock
1 Large Boiling potato
1 Tsp Thyme
1 Tsp Pepper
½ Cup Gruyere cheese
2 Tsp Balsamic vinegar
2 Tbl Chives
Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Chop. Heat oil in a 10-inch non-stick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add stock to deglaze skillet, scraping up brown bits. Transfer mixture to a stock pot. Peel potato and cut into ½ inch cubes. Add potato and broth to onions. Simmer, covered, stirring occasionally, until potatoes are very tender. Puree 1½ cups soup in a blender and stir into remaining soup. Salt and pepper to taste. Serve soup sprinkled with cheese, chives and drizzled with vinegar. Yield: Five Servings
October 13, 2011
In a stock pot, sauté in olive oil until tender:
4 Ribs Diced Celery
2 Qts Chicken Broth
Bring ingredients to a boil; simmer until vegetables are almost tender. Add frozen cheese ravioli and cook until done.
September 28, 2011
Leigh wrote to us recently and her compliments made Chef Bob blush. She wrote: I was at Buckhorn Inn this past Saturday for dinner. I want to say that it was an incredible meal. The bread was delicious and the roast pork was fantastic. The absolutely best part of the meal was the salad and lentil soup. I wonder if it would be possible to have the recipe for the salad dressing and the lentil soup? I was visiting the area with friends and as we left dinner we could not say enough about the salad and soup. Once again, I found our dinner to be superb and will encourage anyone I know visiting the area to go to Buckhorn Inn for dinner.
September 8, 2011
We would like to thank you and your entire staff for a great anniversary getaway for us this past week. We were able to make a last minute reservation to celebrate our belated anniversary after we were able to finalize child care arrangements for our three little ones. Since it was last minute, we had a list of questions that we wanted to ask. We want to thank you for answering those questions both via email and on the phone at 9:45pm in the evening when we called to finalize the reservation. This was our first stay at the Buckhorn Inn and we had an incredible experience. We loved the atmosphere, the accommodations and the great meals. Our entire stay was filled with great memories. The two dinners and all three breakfasts were incredible. We appreciate your willingness to answer our questions about the meals prior to our reservation. Additionally, we would also like to bring our experience with Libby to your attention. It’s our understanding that Libby joined the Buckhorn a few months ago. From our experience, she is terrific! She not only took care of us during breakfast but she provided some great history about the inn, provided great recommendations about attractions in the area and even made a special trip to deliver two champagne flutes to our room. I’m sure that you realize the asset you have with Libby; however, we want to make special mention of our experience. Please pass along our gratitude to her. We are already trying to determine the next time we can visit the Buckhorn for a few days. With it being located only 4.5 hours from our home, we hope to be frequent visitors to allow us some time to rest as a couple. We think that perhaps sometime over the winter would be another great time to get away for a few days to relax. Again, thank you and your staff for enabling us to have such a great anniversary and memories that will last a lifetime. We hope to see you all very soon!
September 7, 2011
We recommend this down-home, family-friendly event to all our guests each year. The music is terrific, auction items at a bargain and the dog contest show is not to be missed. The event is just about 5 miles of easy driving from Buckhorn Inn.
August 22, 2011
We send our sincere appreciaiton and warmest thanks to Lee, John, Libby and Frank and the other wonderful folks who made our stay at Lindsay House so memorable.
June 27, 2011
Yield: 10-12 servingsIngredients 1 (7-ounce) package waffle cones, broken into pieces 6 tablespoons butter, melted 1 tablespoon granulated sugar 2 (1-quart) containers premium vanilla ice cream, divided 1 (16-ounce) container fresh strawberries (1 quart), stemmed 1/4 cup powdered sugar, divided 1 pint fresh blueberries 2 ripe bananas Garnishes waffle cone pieces, fresh whole strawberries, fresh blueberries
Preparation Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan. Bake at 350° for 10 minutes. Cool completely in pan on a wire rack. Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened. Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside. Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside. Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer. Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish if desired.
June 16, 2011
Swans get our vote for the natural world’s most graceful and beautiful creature. The beautiful snowy feathers and long graceful neck have created a picture that many artists have worked hard to recreate. There are logos, associations, organizations, home décor and more inspired by the beauty.
Gatlinburg Bed and Breakfast Home | Reservations | About | Current Weather | Lodging at Buckhorn Inn | Traditional B&B Rooms | Premier B&B Rooms | Gatlinburg Cottages | Gatlinburg Guesthouses | Policies | Dining | Evening Dining at Buckhorn Inn | Weekly Dinner Menu | Breakfast at Buckhorn Inn | Sample Breakfast Menus | Recipes | Grounds | Rachael's Labyrinth | Smoky Mountain Weddings | Gatlinburg Area Conferences | Specials | Specials & Packages | In-Room Indulgences | Gifts | The Smoky Mountain National Park Area | Directions to Galinburg and Buckhorn Inn | Contact | Blog
2140 Tudor Mountain Road, Gatlinburg, Tennessee (TN) 37738 | 866-941-0460
site by Rare Brick