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June 12, 2019

Frittata: Try This Italian Take on a French Dish

This year our kitchen herb garden is planted in pots on the veranda. The plants get lots of sun, the chefs have easy access to fresh herbs, and our guests love the scent! Our abundance of fresh herbs inspired us to make this fresh herb frittata. This is an easy recipe to whip up for brunch or a light lunch with whatever you have on hand, or in the garden, that is fresh and lovely. We used sharp cheddar, but this would also be tasty with tangy goat cheese. This recipe makes four servings.

8 eggs
2 tablespoons water
1 cup shredded sharp cheddar cheese
½ cup chopped fresh herbs (thyme, cilantro, chives, parsley)
½ cup finely chopped red or green bell pepper
½ teaspoon fresh ground black pepper

Preheat oven to 350 F. Butter a quiche dish. Whisk eggs and water. Add herbs, pepper, black pepper, and ½ cup of the cheese. Mix thoroughly. Pour egg mixture into quiche dish. Top with remaining cheese. Bake for 25 minutes or until top is puffed and golden. Let cool slightly. May be served warm or at room temperature. Sprinkle additional fresh herbs on top of each slice when serving.  

April 29, 2019

Lemon Bar Cookies are Perfect for Spring

The very best lemon bars have a rich bottom crust and a creamy, tart layer. These delicious cookies fulfill both requirements! The bright, sunny flavor makes them a treat for all ages and you can whip them up in a jiffy. This recipe makes 36 bar cookies. You might also want to try making them with lime juice, rather than lemon, for a citrusy change.

1 cup butter, softened
2 cups white sugar
2 ¼ cups all-purpose flour
4 eggs
2 large lemons, juiced

Preheat oven to 350 degrees F. Blend together softened butter, 2 cups flour, and ½ cup sugar. Press dough into the bottom of an ungreased 9 x 13” pan. Bake for 15 minutes until firm and golden. Meanwhile, whisk together 1 ½ cups sugar and ¼ cup flour. Whisk in eggs and lemon juice. Pour over the baked crust. Bake an additional 20 minutes. The bars will firm up as they cool. Sprinkle with powdered sugar and cut.

February 2, 2019

Butternut Squash Soup with Apple and Smoked Cheddar Cheese

2 Tbl Extra-virgin olive oil
1 Medium Onion, halved and thinly sliced
¾ Cup Apple cider
2 Lb Butternut squash—peeled, seeded and cut into 1-inch dice (5 ¼ cups)
4½ Cups Chicken stock
½ Cup Heavy cream
Salt and pepper
2 Tbl Unsalted butter
1 Apple, cut into ½-inch dice
1/3 Cup Coarsely shredded smoked cheddar cheese (2 ounces)
Toasted pecans and oats for garnish

In a large stockpot, heat the olive oil. Add onion and cook until golden. Add the apple cider and cook until syrupy, about 3 minutes. Add the squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
Heat a medium skillet. Add butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
Garnish with cheddar and toasted pecans and oats.

Yield: 4 servings

November 28, 2018

Sunny Carrot-Ginger Soup

 

Wintertime is perfect for wrapping your hands around a warm mug of soup and sitting in front of a crackling fire. This soup is bright and sunny enough to lighten even the darkest winter day! The spiciness of the ginger plays well off the natural sweetness of the carrots for a creamy and delicious soup.

 

 

 

4 tablespoons butter
1 medium onion, chopped
2 tablespoons fresh ginger, minced

6 cups chicken broth
8 large carrots, peeled and finely chopped
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
½ teaspoon sugar
½ cup sour cream
Salt to taste
Additional sour cream and chopped chives for garnish

 

Sautee onion and ginger in butter until soft. Stir in the chicken broth and the carrots. Cover and cook over low heat about one hour or until the vegetables are very soft. Cool slightly and puree in batches in a blender or food processor. Return to a simmer and season with salt, pepper, nutmeg, and sugar. Stir in sour cream. Heat but do not allow to boil. Ladle into mugs or soup bowls and garnish each with a dollop of sour cream and a sprinkling of chives. Makes six servings.

November 12, 2018

Stay Toasty with Mugs of Something Warm

This cool and crisp weather makes it the perfect time to fill your Buckhorn Inn mugs with a warm beverage.  Coffee and hot tea are good ways to start the day but we have some other ideas to warm your hands and heart.

Your Buckhorn Inn mugs will hold a satisfying warm beverage.

Our orange Buckhorn Inn mugs are quite popular with guests.

Hot Chocolate

This “from scratch” recipe makes a superb hot chocolate.

2 1/2 squares unsweetened chocolate

1/2 cup cold water

3/4 cup sugar

Dash of salt

6 cups milk

Whipped cream

Cinnamon and/or chocolate sprinkles

Melt chocolate with water over direct heat, stirring constantly.  When creamy and smooth add sugar and salt.  Return to heat and cook four minutes longer.  Slowly add milk and heat until chocolate mixture and milk are well-blended and hot throughout.  Pour into mugs, top with whipped cream, and garnish with cinnamon and/or chocolate sprinkles.  Fills four large mugs.

Mugs Full of Mulled Cider

Served with a dash of nutmeg, mulled cider is wonderful to wake-up to on a chilly morning.  

1/2 teaspoon allspice

2 sticks cinnamon

6 whole cloves 

1 quart cider

1/3 cup brown sugar

Tie the whole spices in a cheesecloth bag.  Heat the cider and sugar.  Drop in the spice bag and let simmer until the cider is fragrant and spicy to your taste.  Top each serving with a sprinkle of nutmeg and a curl of orange peel.  This recipe is also refreshing served chilled during warm weather.  

Mulled Wine with Cranberries

This easy recipe comes to us from Real Simple magazine http://www.realsimple.com/food-recipes.

1 1/2 cups cranberry juice cocktail

1/2 cup sugar

2 cinnamon sticks

2 pieces star anise

3 cups dry red wine (try a cabernet sauvignon)

1/2 cup fresh cranberries

Combine the cranberry juice cocktail, sugar, cinnamon sticks, and star anise.  Simmer for 15 minutes.  Stir in the wine and cranberries and bring back to a simmer.  Serve warm with a few cranberries in each mug.

These are some of our favorites, but we would love to hear yours.  Please feel free to send us your warm-up recipes and we will share them on this blog.

 

 

September 10, 2018

New Ways to Use Fresh Herbs

New Ways to Use Fresh HerbsOur kitchen-door herb garden at Buckhorn Inn has provided us with the freshest basil, savory, cilantro, oregano, dill, marjoram, curry and others. This profusion of tastes and aromas has inspired our kitchen staff to develop even more ways to use these herbs.

Compound Butter
What could add more flavor to a dish than a pat of herb butter? Simply mix softened butter with minced fresh herbs like chives, cilantro, tarragon or chervil and chill. Use with your next grilled meat or vegetables. Compound butters also are lovely on baked potatoes. Some combinations to try are dill with salmon, rosemary with steaks, oregano for bread—let your imagination go wild!

Basting Brush
A large sprig of rosemary can be used as a basting brush the next time you barbeque. The sprigs add an extra hint of flavor to the foods on the grill.

Salad Greens
You probably often use minced fresh herbs in your salad dressings. But why not roughly tear them and add them directly to the salad greens? Herbs like parsley and cilantro are perfect for this purpose.

Herb Sauce
We serve this bright green sauce as a salad dressing or as a sauce over grilled salmon.
2 tablespoons almond oil
¼ cup safflower oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons heavy cream
¼ cup chopped fresh cilantro
Salt and pepper
Whisk the ingredients together. Makes about ¾ cup.

Summertime Coolers
Herbs like lavender, mint, basil and thyme are delicious in sparkling water, iced tea and lemonade.

Flavored Sugars or Salts
Dry your favorite herbs in the oven. Then mix with salt to provide lovely flavor when finishing a dish. Herb salt can even take popcorn to the next level! The same works with sugar. Mint sugar is perfect for sprinkling on fresh summer berries.

Buckhorn Inn Tropical Fruit Chutney

At  Buckhorn  we sometimes offer a chutney as an accompaniment to meat dishes.  To those unfamiliar with chutney, it is a lovely taste treat.  Chutney originated in India as long ago as 500 BC and usually refers to a relish made from fresh fruits and spices.  It comes from the Indian word “chatni” which means “crushed”.  British colonials took chutney home with them and made it their own.  They also brought the condiment to outposts in South Africa and the Caribbean where chutneys were made from local fruits.  In England commercially-made cooked chutneys are readily available these days.  They are typically made of fruit, often apples or pears, onions and raisins.  These ingredients are simmered with vinegar, brown sugar and spices for several hours.  The most famous commercial chutney in England is Major Grey’s Chutney.  The name is based on a mythical colonial British officer who made his own chutney to accompany curry.  Chutneys can be sweet or sour, spicy or mild, thin or chunky and can include such seasonings as garlic, ginger, mint, turmeric, cinnamon, cilantro or hot chilies.

Chutney typically is used as a flavorful topping for meat dishes or curry.  But you might want to experiment by using chutney:

  • With cream cheese on crackers for an appetizer
  • Mixing it with mayonnaise as a spread for ham or turkey sandwiches
  • Over steamed carrots or other vegetables

Buckhorn Inn Tropical Fruit ChutneyIngredients

¼ cup red wine vinegar
2 tablespoons honey
2 tablespoons light brown sugar
¼ teaspoon ground coriander
1 2-inch cinnamon stick
1 bay leaf
1 ½ cups finely diced mango
1 ½ cup finely diced papaya
1 finely minced garlic clove
½ Scotch bonnet or habanero chili finely chopped
Pinch of ground cloves
Salt and freshly ground white pepper

In a large saucepan combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. Add the pineapple, mango, papaya, garlic, ginger and pepper and season lightly with salt and white pepper. Simmer over low heat for 30 minutes. Let cool. Discard the cinnamon and bay leaf. Serve at room temperature or chilled. The chutney can be refrigerated for up to 2 weeks. This recipe yields about 3 cups.

Southern Corn Pudding–a Hallmark of Buckhorn Inn

The recipe that appears below is the original Buckhorn Inn recipe. Adding a tablespoon or so of fresh, chopped thyme adds a modern spin to this classic.

Corn Pudding PhotoCorn Pudding

2 ½ cups cream-style corn
3 eggs, slightly beaten
2 cups whole milk
1 teaspoon salt
½ teaspoon pepper
1 tablespoon minced onion
½ green pepper, chopped
2 tablespoons melted butter

Mix ingredients together and bake in a 325 degree oven for an hour. This makes an interesting and colorful way to serve part of the vegetable course for either holiday meals or party fare.

Fallen Chocolate Cake

Fallen Chocolate CakeCake:
½ cup room temperature unsalted butter, cut into one inch pieces plus more for pan
¾ cup plus 2 tablespoons sugar, divided, plus more for pan
10 oz. good quality bittersweet chocolate, coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
¾ teaspoon kosher salt
Topping:
1 cup chilled heavy cream
½ cup mascarpone cheese
3 tablespoons powdered sugar

Preheat oven to 350 F. Lightly butter 9 “ springform pan and dust with sugar, tapping out any excess. Combine chocolate, oil and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.

Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.

Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until firm peaks form. Gently fold egg whites into chocolate mixture in two additions. Scrape batter into prepared pan, smooth top and sprinkle with remaining 2 tablespoons sugar. Bake until top is puffed and starting to crack, 35 to 45 minutes.

Transfer to a wire rack and let cake cool completely in pan. Cake will fall as it cools. Whip the topping ingredients until fluffy and pile on the cake.

September 3, 2018

Buchorn Inn Serves Dishes of History

Did you know that according to culinary history the word “succotash” is derived from the Narragansett Indian word msickquatash meaning boiled corn kernels?  This simple and delicious dish featuring corn, beans and other vegetables is a nourishing dish of Native American origin.  While we don’t know for sure what was on the menu at the first Thanksgiving, many food historians agree that a version of succotash likely was on the table.  This dish has been adapted throughout the United States.  Many versions have corn, pole or lima beans, green or red peppers, tomatoes, okra and fresh herbs.  The ingredients are based on what is fresh and bountiful, so you are not likely to have exactly the same recipe twice.

Chef Frank has succotash on the menu this week, featuring our garden-fresh okra, pole beans, and

Okra is a traditional ingredient of Southern cooking and offers a delicious taste of history.

The majestic okra plants in the Buckhorn Inn garden beds are 10 feet tall!

herbs.  In the Buckhorn Inn garden we are growing Perkins Mammoth Long Pod okra from Burpee Seed Co.  The 7″ long pods are tender and delicious.  The towering 10′ tall plants are quite a sight in our raised garden beds!  We are not certain what ingredients will inspire Chef Frank on Wednesday night, but here is an easy recipe that serves 6.  It was adapted from a recipe on http://www.thespruceeats.com.

A Taste of History Succotash

4 cups okra pods, sliced into 1/2″ rounds

3 large tomatoes, seeded and diced

2 teaspoons chopped fresh thyme

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup sliced pole beans

1 cup corn kernels

1 tablespoon of butter

Combine the okra and tomatoes in a large non-reactive saucepan.  Add the salt and pepper and 1/2 cup water or vegetable broth.  Cover the pot and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Add the beans and simmer for another 20 minutes.  Add the corn kernels and cook for 20 minutes longer.  Add the butter and blend.  This makes a delicious hot side dish!