These are some of the most fragrant moist muffins we have made. But you absolutely have to use Chattooga Belle Farm Apple Butter!
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Winter Pears are great to work with. We use Bosc Pears for this recipe. Select ones with nice long stems that ara a little firm.
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I love fresh U-10 Sea Scallops. Be sure to ask your purveyor for "dry" scallops, which means no preservatives have been injected.
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This is a really wonderful addition to a salad or as a stand alone appetizer - wonderful creamy cheese with almond flour coating and the tart sweet and sour cranberries.
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We try to obtain Wild East Coast shrimp from Georgia or South Carolina. The important part of this recipe is the short cooking time. Don't worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish "cooking" overnight in the tangy citrus marinade.
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Fiery and bright, ramp pesto will surprise you in a couple of ways; it's creamier than you may expect, and despite it being made from wild ramps it offers a lovely mild sweetness.
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This recipe makes a maroon colored marmalade that is excellent as a relish on many foods. I love to spoon it over fried green tomatoes, on crab cakes or on fried brie cheese. As an appetizer spoon it hot over some fresh goat cheese and serve with crusty bread.
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At the Beechwood Inn we have our own blueberry patch. About every other day during the season one of us, and on occasion sometimes even a guest, will go down to the patch and pick fresh blueberries. We will use the berries fresh but in a good season we will also freeze 40-50 pints of berries to use during the winter in cobblers, muffins and pancakes.
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There is nothing better than ripe heirloom tomatoes just picked and still warm from the summer Sun. This recipe captures the essence of tomato flavor. Try it with several dollops of fresh garden pesto.
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Gougères are a classical preparation often served at wine tastings in France. The puffs are made from a savory pâte á choux, or cream puff dough-flavored here with Gruyère. They are best served hot out of the oven.
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We cook with fresh ingredients and love unexpected flavor combinations. This fresh made cranberry sauce with a hint of sweet/sour/ginger/heat is always a hit. Hope you enjoy trying it..
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This is a wonderful Winter Dish with lots of exotic flavors. We use organic chicken. We would serve this with Couscous or Cooked Quinoa.
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It's Apple season in the North Georgia Mountains. we enjoy fresh apples and also apple butter from nearby Chattooga Belle Farm. Here's a great apple muffin recipe:
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Gayle Darugh has made these muffins since 1976. They are great as mini-muffins with fruit for breakfast, but they're equally good as regular-size muffins. Serve them hot.
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We are happy each year when Chantarelles start to appear in our mountains. They are easy to identify and taste of the woodlands where they grow. We are especially happy if they appear during our wild foods events when we can take our guests into nearby woodlands and gather some for this hearty soup.l.
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Garlic Scapes are the wild and curly shoots that spring [Window Title] Windows Media Player [Main Instruction] Windows Media Player has stopped working Garlic Scapes are the wild and curly shoots that spring from the tops of garlic plants. They're brilliantly green and grow corkscrewed. They've got a mild garlic fragrance and a mellow garlic flavor. It's got a freshness that garlic loses as it develops.
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Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes lamb and white haricot beans.
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It goes without saying that the turkey is the “piece de resistance” of the Thanksgiving meal, the part of the meal that is most likely to succeed or fail. Therefore, it is imperative to use a virtually fail-proof recipe. But, nothing is guaranteed as all ovens cook differently, and each bird is genetically different.
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Take fresh out of the garden asparagus and pair it with pancetta and you instantly get a great combination. There's something about the bite-size pieces of tender crisp asparagus, buttery leeks, crackly pancetta, and delicately crunchy pine-nuts.
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Olives Tiedes Aux Herbs Sauvages (warm Olives with Wild Herbs
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We prefer using wild salmon, and we cook it often during its all too fleeting season. When pairing red wine with fish you need a fish with some richness, such as wild salmon, and a young wine with bright acidity to cut through that richness. Cooking fish in the wine or using it in the sauce as we do here, is sure way to create a felicitous marriage.
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I like Corn Bread that is light, flaky and just a little sweet. This recipe makes really great corn bread for the afficianado!
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I love candied yams, and this version is kicked-up by the addition of some good old Bourbon - I use Jack Daniels.
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Saturday Night we served White Chocolate Mousse Parfaits with Chocolate and Caramel Sauces. They were not only awesome tasting they were beautiful as well.
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These zesty, melt in your mouth ravioli combine a classis ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
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This is a wonderful combination of flavors and textures. See if you can locate heart shaped ramekins at your kitchen store to add some romance for Valentine's Day.
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I love this recipe - cream, onions, bacon and lots of cheese.
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Did you know that squash blossoms are not only beautiful but they are also edible. In fact, I planted squash in my garden this year primarily for the blossoms. You can eat them once cleaned on their own or stuff them as we’ve done here.
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Thai Basil rolls are particularly versatile. You can fill them with any number of different fresh seasonal ingredients. You can also add shrimp, tofu, or just stick with the basic ingredients for a simple appetizer.
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When it is Ramp season in the North Georgia Mountains we are busy cleaning and cooking ramps. The season does not last long so we try to use as many fresh as possible and then freeze or pickle the rest.
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We love fresh local trout. We get local trout from Dyers or Andy's Trout Farms, both located nearby.
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Fiery and bright, ramp pesto will surprise you in a couple of ways; it's creamier than you may expect, and despite it being made from wild ramps it offers a lovely mild sweetness.
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