High Hampton Inn
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Archive for the ‘Recipes’ Category

Celebrate Fall’s Favorite Fruit with an Apple Strudel

September 28th, 2012 by Staff

Fall is in the air, and it’s finally apple picking season. High Hampton’s second-annual Apple Festival is right around the corner on October 7th, and it’s time to celebrate the apple. Local growers from the Hendersonville, NC area will provide tasty apples and apple treats for you to sample. There will be homemade cider, and apple ice cream, cakes, muffins and more.

In honor of the Apple Festival, Chef Sean wanted to share his apple strudel recipe so that you can make a delicious fall favorite with your freshly-picked treats!

Apple Strudel:

  • 1/4 cup bourbon or apple juice
  • 1/2 cup golden raisins
  • 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest, finely chopped
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 cup brown sugar, packed
  • 1/2 cup crushed shortbread cookies
  • 1/4 cup chopped pecans
  • 2 tablespoons butter, cut into pieces
  • 5 sheets phyllo dough from 1 pound package of frozen dough
  • 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
  • 1 tablespoon granulated sugar
  • Confectioners’ sugar
  • Caramel sauce, purchased
  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons milk


  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons milk


Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Drizzle the strudel with the caramel sauce and serve.

Will you be joining us to celebrate fall’s favorite fruit? 

A High Hampton Summer Favorite: Crème Brûlée

June 25th, 2012 by Staff

Summer has officially arrived at High Hampton! Even though mountain nights are in the refreshing 60s, after-dinner desserts that are cool and light are always a favorite. Chilled overnight and topped with fresh fruit, crème brûlée is the perfect summer dessert to satisfy your sweet tooth.  Since crème brûlée has been loved by our visitors for generations, Chef Sean has agreed to share his recipe with you.  Made with just a few simple ingredients, the recipe for this tasty treat is easy to follow and incredibly delicious!

What are some of your other favorite summer desserts?


Crème Brûlée

Yield:  6 servings


1 quart heavy cream

8 egg yolks

1 ½ cups sugar

½ tablespoon orange zest

1 teaspoon vanilla extract

1 teaspoon orange extract

1 can non-stick cooking spray (like Pam)

1 pint fresh blueberries

1 pint fresh strawberries

6 tablespoons whipped cream


In a saucepan, heat the heavy cream, zest and the 2 cups of sugar together until the sugar has melted. Pour the cream mixture into a bowl. Place the egg yolks in another large metal bowl and slowly add the cream to the egg yolks with a ladle, while whisking constantly. Be careful not to add the cream too fast as the eggs will harden. Add the vanilla and orange extracts and mix together.

Pour mixture into crème brûlée dishes or ramekins coated with non-stick cooking spray. Place each dish in a larger pan with enough water to cover the bottom half of the dishes. Bake for 20 minutes, or until set, at 300 degrees.

Let cool overnight in the refrigerator. Sprinkle about a tablespoon of sugar on each one and caramelize with a propane torch until the sugar turns brown. Serve immediately and garnish with fresh berries and whipped cream.


A Delicious Spring Brunch Favorite

March 21st, 2012 by Staff

Spring is slowly making its way to the North Carolina mountains.  Hints of green are popping up all over the trees and the temperatures are reaching into the low 70s.  With the arrival of this time of year, Chef Sean would like to share his favorite brunch recipe with you.  A cheese strata, which is similar to a savory bread pudding, is the perfect dish to whip up for your next gathering.  A fluffy blend of bread, cheese, eggs and milk, a cheese strata is sure to bring smiles to the faces of your diners.  It’s always a favorite at our High Hampton Sunday brunches!


Cheese Strata

Yield: 6 servings


12 slices white bread (cubed)

8 eggs

4 cups milk

¾ pound cheddar cheese (grated)

1 teaspoon salt

1 teaspoon pepper

1 tablespoons Worcestershire sauce




Arrange half of the bread cubes in a buttered baking dish, covering the entire surface. Sprinkle the cheese over the bread. Layer the remaining bread over the cheese. Beat the eggs with the milk, seasonings and Worstershire sauce, and pour the mixture over the bread. Let stand for several hours, if possible, in a refrigerator. Once the dish has set, bake in a 325 degree oven for 30-40 minutes in a water bath.

When it’s finished, serve the cheese strata with other brunch favorites like bacon, sausage and assorted fruits.