High Hampton Inn
Blogging From Our Little Corner Of Cashiers And Highlands, North Carolina

Posts Tagged ‘recipes’

A Hearty Soup to Keep You Warm This Winter

February 10th, 2012 by Staff

With winter upon us, it’s the perfect time to indulge in your favorite comfort foods.  Warm soups are always a cold weather favorite and make a great go-to meal to prepare for dinner. Depending on the number of people you are serving, soups are also great dishes to freeze that can be easily warmed up for another meal.

To help you stay warm and keep your stomach full, Chef Sean has decided to share one of his most popular High Hampton soup recipes with you. The Cream of Potato and Leek Soup is a perfect meal to keep you warm while missing High Hampton.

 

 

Cream of Potato and Leek Soup

Yield: 1 Gallon

Ingredients:

2 tablespoons vegetable oil

2 bunches leeks (sliced thinly and cross-grain)

1 yellow onion (diced)

4 white potatoes (peeled and cubed)

2 tablespoons garlic (minced)

½ teaspoon white pepper

½ teaspoon nutmeg

1 tablespoon salt

¼ cup white wine

2 quarts chicken stock

1 quart heavy cream

1 cup roux (brown ½ cup flour in ½ cup of butter)

 

Method:

In a large stock pot, heat the oil and add the onions, leeks, garlic and spices. Cook the vegetables until soft. Deglaze the pot with the white wine. Add the potatoes and stock, and let simmer for about 45 minutes. Puree until smooth, using an immersion mixer or food processor. Add the cream, and let simmer 10 minutes more. Add in cooled roux a little at a time, until it thickens.

To add a twist to the soup, you can top it with shredded cheddar and sour cream.

 

Thanksgiving at High Hampton Inn – A Truly Southern Tradition

November 8th, 2011 by Staff

As 2011 is nearing its end, it’s time once again to celebrate Thanksgiving with our annual Thanksgiving House Party.  In its 40th year, this festive gathering is the way we

Wooden bear sitting next to haystacks, pumpkins and other fall decorations

High Hampton’s festive fall entrance decorations

end every High Hampton season.  The four-day party features feasts and fun for the entire family.

Let us do all the work while you relax and spend time with your family. You can enjoy golf, tennis, hiking, boating, soothing spa treatments, and live entertainment that includes a magic show and clogging by the world champion Southern Appalachian Cloggers. Youngsters are sure to have hours of fun indoors and out at the Kid’s Club.

Gourd turned into a turkey with feathers

Create your own gourd turkey at our craft workshops

Each day your family can participate in different holiday craft workshops where you will leave with a variety of handmade decorations and gifts such as Christmas wreaths, ornaments, gingerbread houses, and hand-painted cards, just to name a few.

 

On Thanksgiving Day, indulge in a scrumptious buffet featuring all of the holiday favorites from turkey, ham and prime rib to mashed potatoes, sweet potatoes, stuffing, and an assortment of vegetables and casseroles.  To conclude the meal, a selection of desserts and pastries will be available including pumpkin pie, pecan pie, apple pie, and more!

We still have rooms available for this celebratory weekend!  Call us today to reserve a place for your family.

If you are unable to celebrate with us this year, you can still enjoy a taste of High Hampton at home with Chef Sean’s famous Cornbread Stuffing with Apricots and Walnuts.

 

Cornbread Stuffing with Apricots and Walnuts

 

Yield: 6 servings

Ingredients:

1 6 x 10 inch pan of cornbread (You can either make it fresh or use leftovers)

Or use

1 bag cornbread stuffing mix

8 ounces butter

1 onion (diced)

1 cup celery (diced)

4 ounces dried apricots (sliced)

½ cup walnuts (roasted)

¼ cup parsley (chopped)

1 teaspoon rubbed sage

1 teaspoon salt

1 teaspoon pepper

2 cups chicken or vegetable stock

 

Method:

In a large sauce pan, melt the butter. Once the butter has melted, add the onion and celery.

Cook until the vegetables are translucent.  Add the chicken or vegetable stock to the pan and heat until it starts to simmer. Add the cornbread, apricots, walnuts, parsley and seasonings. Cover and reduce the heat to low, stirring occasionally for about 10 minutes.

Serve with turkey and all the trimmings!

Celebrate Oktoberfest at High Hampton Inn

October 7th, 2011 by Staff

Ein Prosit, ein Prosit!  It’s that time of year again – fall is here, the air is crisp, the leaves are turning a stunning shade of jewel-toned hues, and people are celebrating Oktoberfest.  This famous festival that began in Germany has spread throughout the world and serves as a tribute to good beer, food and music.

On October 14-16, High Hampton will be hosting its second-annual Oktoberfest House Party.  The celebration will take place on Saturday, October 15th from Noon to 4:30 p.m. and will feature a selection of German foods including bratwursts, Wiener schnitzel, spaetzle, sauerkraut, rotkohl, and more.  Beer will be provided by the Heinzelmännchen Brewing Company, based out of Sylva, North Carolina.

Throughout the afternoon, the Atlanta Polka Band will play a number of well-loved German songs, while the Euro Volk Dancers will showcase their dances.  Both the band and dancers will be dressed in either lederhosen or dirndls, the traditional outfits that have become a staple at Oktoberfests around the world.

German band playing a tuba and accordian

Atlanta Volk Band performing German music

In honor of our festive German celebration, Chef Sean has decided to share his secret recipe for traditional rotkohl, braised red cabbage.

 

 

Braised Red Cabbage

Yield: 6 servings

 

Ingredients:

1 head of red cabbage, thinly sliced

2 ounces of olive oil

½ cup of diced onion

1 cup of diced apple

½ cup of red wine

2 cups of sugar

1 bay leaf

2 cinnamon sticks

1 tablespoon of kosher salt

1 cup of water

 

Preparation:

Heat a large saucepan with olive oil. Add the sliced cabbage and onion to the pan. Next, sauté the cabbage and the onion for about 5 minutes, on medium heat.  Add the red wine, water, sugar and spices.  Allow to simmer for 30 minutes until the cabbage softens. Add the apples and simmer for 5 minutes more.

Serve as a side dish to any meat-based dish.