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

Posts Tagged ‘annual events’

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

Glaze:

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

Directions:

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? 

High Hampton Inn Celebrates 90 Years of Making Memories in 2012

February 28th, 2012 by Staff

Historic Photo of the High Hampton Inn

Many things have changed during the span of the last 90 years.  Communication has evolved from Morse code to iPhones, sixteen US presidents have ruled the country, and popular music stars have gone from flapper to rapper.  Few places today can proudly say they are still around after that amount of time and still maintain the traditions that were popular when they first opened.   High Hampton Inn is one of those places.

Fred and Ed still offer children hayrides each summer

What appealed to guests about High Hampton in 1922 is the same in 2012.  Tradition reigns here, where gentlemen don coats and ties for dinner, high tea is served everyday at 4 p.m., miniature donkeys Fred and Ed still offer children hayrides each summer, and Southern favorites like High Hampton Fried Chicken make an appearance on the menu each week.  At an elevation of 3,600 feet above sea level, “air conditioning” in the summer is still a cool mountain breeze through an open window, especially since evening temperatures drop into the low 60s in July and August.  Free from the trappings of technology, the Inn encourages you to unplug from today’s seemingly omnipresent tech-fueled world and reconnect with family and friends.

Our mountain setting makes High Hampton the ideal location for outdoor recreation.  A George W. Cobb-designed golf course, six clay tennis courts, miles of hiking trails, and a 35-acre lake for swimming, boating and fishing await you.  A European spa with a plethora of pampering treatments is perfect if you want to relax.  The interactive summer children’s programs are perfect for families looking for entertainment that doesn’t require a gaming system.

Golf overlooking Jewel Lake

House Parties have become a tradition for many families and feature picnics on the side lawn overlooking the lake, live music and entertainment, and family games and activities.  We also offer a number of workshops and golf and tennis clinics throughout the year.

Making a splash in Hampton Lake

Since we are located in the heart of the Blue Ridge Mountains, you have easy access to the quaint antique shops, boutiques, and art galleries located throughout Cashiers and nearby Highlands.  The area’s unique geography also boasts hundreds of waterfalls, quiet lakes, stone mountains, and rhododendron forests.

Memories and families are at the core of High Hampton.  In the estate’s more than 200-year history, it has changed hands only three times.  In the mid-nineteenth century, General Wade Hampton, who would later become governor of South Carolina and then a U.S. Senator, purchased the property.  He later gave the property to his niece, Caroline Hampton, and her husband, Dr. William Stewart Halsted.  In 1922, E.L. McKee, a Sylva businessman and industrialist purchased High Hampton, starting a family tradition that continues with his grandson, Will, who oversees the property today.

What are your favorite High Hampton memories?

We hope to see you again as we celebrate our 90th year of making memories.  Our special packages will make your next trip even more affordable.

 

 

 

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!