Enjoy melt-in-your-mouth delicate Marcona Almond Holiday Cookies known as Polvorones as made by Curate’s Chef Katie Button. The name polvorones comes from the Spanish word, “polvo” which means dust. The classic recipe calls for regular almonds, but Chef Katie puts her its own twist on this favorite with buttery roasted marcona almonds. In keeping with the Spanish tradition,
This sweet treat combines a recipe from Sweetheart Bakery with an irresistible raspberry jam, made by Asheville's own Imladris Farm. Dough Ingredients 8 ounces (2 sticks) unsalted butter, room temperature 8 ounces cream cheese, room temperature 1/2 cup sugar 3 large egg yolks 1 teaspoon pure vanilla extract Pinch of coarse salt 2 1/3 cups all-purpose flour, plus more for rolling out dough
photo by Sommer Collier A southern Appalachia recipe through and through, this "soon to be famous" recipe hails from the kitchen of Red Stag Grill located in the Grand Bohemian Hotel. Make this side for your next Thanksgiving feast. Ingredients 4 cups House-Autry hushpuppy mix 2 Tbs Poultry seasoning 2 Tbs Rubbed sage 1 Tbs Fresh sage chopped (if you have it) 2 WNC Mountain apples (your
photo by Sommer Collier This sweet and salty dessert recipe offers a unique twist to your typical cookie. Crafted by Red Rocker Inn for the annual Black Mountain Bed and Breakfast and Inn Christmas Cookie Tour, you'll have a hard time saving these treats for holiday guests. Ingredients Cookies: 1 cup butter, softened ½ cup granulated sugar ½ cup dark corn syrup 2 egg yolks 2
Photo courtesy of The Omni Grove Park Inn. This signature recipe from the Great Hall of The Omni Grove Park Inn just the thing for sipping by a crackling fire on a cold night. Although store-bought marshmallows will work just fine, the Omni Grove Park's homemade confections can't be beat. Ingredients 2 cups whole milk ¼-½ cup bittersweet chocolate chips (such as Ghiradelli)
This signature hot chocolate recipe comes from French Broad Chocolate Lounge and is a two-part process. The drink is ganache-based, which is easier to make than you think. Want to spice it up a bit? We have a few alternatives to this beverage that will make for a gourmet treat. Ingredients for Chocolate Ganache 4 oz. bittersweet chocolate (65% cacao mass) 4 oz. heavy cream Method Chop chocolate
Here is a recipe for green tomato end of harvest soup. 4 green tomatoes (cored and diced) 3 ears sweet corn (shucked and cut from cobb) 2 butternut squash (peeled, pulp removed and sliced) 2 zucchini (sliced) 4 carrots (diced) 4 celery stalks (sliced) 2 large onions (diced) 3 cups greens chopped (kale, beets, turnips) 3 potatoes (peeled and cubed) 2 cups beans (any available) 2 tbsp. Olive oil 1
1 pheasant, 1 1/2 lb. 1 1/2 tsp. salt 2 tbsp. butter or margarine 1 tbsp. flour 1 can sauerkraut (3 1/2 cup) 2 tbsp. brown sugar 2 medium apples, tart, unpeeled 1/4 cup water 4 tsp. white wine 1/4 tsp. caraway seed (up to 1/2 tsp.) Remove pin feathers and clean thoroughly. Rinse well inside and out with warm water. Drain thoroughly. Cut into serving pieces. Sprinkle with salt. Brown slowly on all
Ingredients 2 large eggplants, (a couple nice Rosa Biancas from the garden if its summertime) tops cut off, then halved lengthwise 1 cup quartered artichoke hearts 2 portabella mushrooms, small dice 1/2 cup Kalamata olives pitted, then rough chopped 1 leek, small dice 1/2 cup julienne sun-dried tomatoes 1/2 cup crumbled feta cheese 1/4 cup shredded Parmigiano Reggiano cheese 2 tbsp. shredded
Mango Salsa from Inn on Main Street Ingredients 2 mangoes - diced 1 jalapeno - finely diced 2 tablespoon finely chopped red pepper Juice of 1 lime ¼ sweet onion - diced 1 teaspoon salt 3 tablespoon chopped cilantro ½ teaspoon ground cumin Tortilla chips Preparation Peel mangos, then cut fruit away from the pit and dice. Add jalapeno, red peppers, lime juice, onion, salt, cilantro,
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