July 2, 2019
Blackberry Season is Here!
In the U.S., Oregon is the leading commercial blackberry producer. Here in eastern Tennessee, we find them at local farmers’ markets as well as in the grocery store. Their deep, purple sheen attracts our eyes. The soft, juicy berries fill our mouths with fresh, sweet, and slightly tart flavor. Blackberries are not technically a berry, but rather an aggregate bramble fruit. Did you know that blackberries have been used for medicinal purposes by the ancient Greeks, native Americans, and other peoples worldwide?
Blackberries capture the sweet taste of summer.
Chewing the leaves was a remedy for mouth ailments and a tea brewed from the leaves, roots, and bark was used to treat pertussis. The fruit, high in vitamin C, was used to treat scurvy. A 1771 document recommended a tea of blackberry leaves, stem, and bark for stomach ulcers. https://en/wikipedia.org/wiki/Blackberry
They are rich in vitamins A and C, iron, calcium, and dietary fiber. They also are anti-oxidant rich. The fruit also has been used to dye fabric and the stems to make rope. The wild plants have sharp thorns, so have been used as barriers against large animals. The berry is often used in desserts, jams, jelly, wine, pies, and crumbles. We use it is this delicious coffee cake. What a way to start your day!
Blackberry, Walnut, Bran Coffeecake
Pre-heat oven to 350 F.
Grease or spray 9X13 baking pan
Mix together the following ingredients:
1 cup sugar
½ cup vegetable oil
2 eggs
¼ cup molasses
1 tsp vanilla
1 cup oat bran
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp salt
1 cup fresh blackberries
1 cup chopped walnuts
Bake 35-40 minutes (or until top is brown and tester comes out clean)
Yield: 18 squares
To get this delicious taste of summer year-round, you can substitute frozen blackberries. This recipe is also a treat when made with blackberries, raspberries, or your favorite berry mix.
June 25, 2018
Looking Forward to Summer Tomato Soup
One of our favorite things about summer is enjoying a ripe tomato fresh from the garden. The Buckhorn Inn vegetable gardens are doing splendidly and we look forward to a heavy yield. This year we are growing heirloom style gourmet tomatoes from Burpee Seed Company http://www.burpee.com. “Black Krims” have a beautiful dark color and tangy flavor. “Supersteaks” are real giants with a beefsteak flavor. “Big Rainbows” are sweet and mild with yellow and red
The regular rains this year have resulted in a healthy vegetable bed.
streaked flesh. Some consider the “Brandywine Pink” to be the best-tasting heirloom of all time. “Black Pearl” cherry tomatoes are purplish black with a deep, rich, and sweet flavor. We are looking forward to eating these fresh in salads, in a chilled gazpacho, roasted, and in a delicious summer soup.
Tomatoes originated in western South America. The Aztec word tomatl gave way to the Spanish word tomate from which our English word tomato is derived. The indigenous peoples of Mexico began using tomatoes as a cultivated food. The Spanish, during colonization of the Americas, discovered tomatoes and brought them to Europe. Tomatoes are about 95% water and are a good source of vitamin C.
Summer Tomato Soup
Sautee in olive oil until tender:
1 Diced onion
3 Minced garlic cloves
Add:
5-7 Pounds coarsely chopped fresh tomatoes
1 Quart chicken broth
1 Teaspoon dried savory
1 Tablespoon sugar
1 Tablespoon fresh chopped thyme
1/2 Cup tomato paste
Salt and pepper to taste.
Bring to a boil and then simmer for 45 minutes. Strain ingredients in a colander, pressing on vegetables to get all the juice out. Discard vegetables.
Bring to a boil again and add one diced tomato and torn basil and parsley to taste. Correct seasonings. This is delicious served with garlic croutons and shaved parmesan cheese. This recipe yields about eight servings. Please note that this recipe is best when using tomatoes in season. If you make this recipe with out-of-season tomatoes you may want to add some tomato juice to ensure a deep, rich flavor. Enjoy!
November 13, 2017
Dessert Is Always a Guest-Favorite at Buckhorn Inn
Guests tell us that dessert is a highlight of any Buckhorn Inn dinner. And why not! With such delights as coconut cream pie, apple-cranberry crisp, and our special “that” chocolate cake, all dinners end on a sweet note. But have you ever wondered about the history of dessert?
How Dessert Came to Be
Ancient peoples enjoyed dried fruits and nuts candied with honey. However it was not until the production of sugar that sweet dishes became popular parts of a meal. Sugar was expensive, so sweet treats were reserved, for the most part, for the wealthy and special occasions.
Desserts include pies, cakes, puddings, fruits, ice creams, and other sweet treats.
In Medieval Europe, sweet and savory dishes were served alongside each other. It was not until the 1600’s that service a la francaise (serving all dishes at once) became replaced with service a la russe (serving one course after another) and sweets claimed their place as the final course of a meal.
It was at that time that the word “dessert” came into popular use. The word comes from the French word “dessirvir” which means “to clear the table”. In other words, desserts were served after the table was cleared of main dishes. For more information on some of your favorite meal-enders, visit http://www.history.com/news/hungry-history/category/desserts
The recipe for one of our guest-favorites appears below. Enjoy!
Brown Butter Almond Torte with Sour Cherry Sauce
This torte is a favorite dessert at the Buckhorn Inn.
Torte
1/2 cup unsalted butter
1 tsp vanilla
1 cup blanched almonds
1/2 cup AP flour
1 cup sugar
3/4 tsp salt
6 large egg whites
1/3 cup sliced almonds
Preheat oven to 375 F. Butter and flour a 9″ round cake pan. Melt butter over moderately low heat. Continue to cook until golden brown with a nutlike fragrance. Cool and then stir in vanilla. In a food processor finely grind blanched almonds with flour, 2/3 c. sugar, and 1/2 tsp salt. With an electric mixer beat egg whites and remaining 1/4 tsp salt until they hold soft peaks. Gradually add remaining 1/3 cup sugar, beating until meringue holds stiff peaks. Fold in almond mixture. Then fold in butter mixture. Batter will deflate. Spread batter into cake pan and top with sliced almonds. Bake 35-40 minutes until tester comes out clean. Cool in pan on a rack 15 minutes. Remove from pan and cool completely.
Sour Cherry Sauce
3 cups sour cherries, pitted. (about 1 1/2 lbs.)
1/2 cup sugar
1/2 cup water
1 tsp cornstarch
Bring cherries, sugar and water to a boil. In a cup stir together cornstarch and 1 tablespoon water until dissolved. Stir into cherry mixture. Simmer sauce 2 minutes and cool to room temperature. This recipe makes 6-8 servings.
September 11, 2017
Black-eyed Pea Soup is Perfect for Fall!
A hearty soup is perfect for fall, whether you are tailgating or relaxing after an afternoon of raking leaves. This soup is a Buckhorn Inn favorite and we are happy to share it with you.
Black-eyed peas star in this flavorful soup.
Black-eyed Pea and Collards Soup
In a stockpot, bring to a boil:
1 lb. dried black-eyed peas
3 qts chicken stock
3 ribs diced celery
1 diced onion
2 cloves minced garlic
1 tsp dried thyme
1 tbl chopped parsley
2 bay leaves
1 tsp black pepper
Slowly boil until the peas are just tender. Then add:
12 ozs fresh or frozen chopped collards
Salt to taste
1 cup diced cooked ham or 1/2 cup cooked and crumbled bacon
Continue to cook until the peas are tender, adding more stock if necessary. Taste and correct seasonings. Some of our guests enjoy this soup with hot pepper-flavored vinegar or other hot sauce. Cornbread makes a wonderful accompaniment. This recipe makes 12 servings.
Black-Eyed Peas are Popular Throughout the South
The legume was introduced to the Southern U.S. as early as the 17th century. George Washington Carver was a proponent of planting the crop as it puts nitrogen back into the soil and is densely nutritious. The peas contain calcium, folate, protein, fiber, and vitamin A–all for less than 200 calories a cup! The blossoms produce nectar and attract bees and other pollinators.
A black-eyed pea soup such as this one often is served on New Year’s Day as it is thought to bring prosperity in the coming year. The peas swell when they cook, thus symbolizing prosperity. The greens represent money. Because of the rooting style of pigs, pork products are thought to symbolize forward motion. And serving this dish with cornbread (symbolizing gold) must guarantee success in this New Year!
Some say that when General Sherman marched his Union Army to the sea during the Civil War they pillaged the Confederate food supply. They left behind, though, the dried peas and salt port as they thought these foodstuffs not fit for human consumption. The Southerners considered themselves fortunate to have this food left behind to see them through, and this may be how the peas first became associated with good luck in the United States.
For more black-eyed pea recipes and cooking tips, visit the Southern Living website http://www.southernliving.com/side-dishes/how-to-cook-black-eyed-peas
Happy fall, y’all!
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