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

Posts Tagged ‘recipes’

Enjoy Dining with a View at High Hampton Resort

September 28th, 2018 by Staff

Meals at High Hampton Resort are much more than just dining, they are memorable experiences with your loved ones. Our spacious dining hall serves scrumptious Southern cuisine that is guaranteed to please every member of the family’s unique taste buds! After a long day of adventure, families can come together to share laughs, delicious dishes and breathtaking mountain views. The dining room is open for breakfast, lunch and dinner for extended periods of time to accommodate visitors’ different vacation schedules. The strict no phone at the table rule allows for families to enjoy their loved ones’ company and reconnect over a tasty meal.

 

 

Adding to the ambiance, the views are incredible. Dining at High Hampton Resort provides views of the scenic North Carolina mountains that guests will be dreaming of long after they leave. Our traditional dining room also enforces a dress code for dinner, so it’s a perfect time to capture lifelong memories with a stunning family picture on the lawn! After dinner, visitors are welcome to gather at Rock Mountain Tavern to enjoy libations and live music from some of the finest Cashier’s entertainers.

 

 

Meet Our New Executive Chef

High Hampton Resort is excited to welcome back the newest executive chef, Sean Ruddy! Sean was a member of the High Hampton family for many years and is thrilled to be back at the resort. Not only does Ruddy have a huge passion for cooking, he also has extraordinary credentials that got him here. Starting his culinary career at the young age of 15, Sean has since perfected his knowledge of blending the flavors of diverse cultures and embracing fresh local ingredients to create memorable dining experiences at High Hampton.

 

Enjoy a Taste of High Hampton at Home

Fall is in the air, and what is more comforting in this chilly weather than a freshly baked pastry? Guests who cannot stop thinking about High Hampton’s bountiful dessert station after they leave can enjoy one of our favorite dishes from home, apple strudel! We have included the recipe below and hope you love it as much as we do.

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

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.

For more information on our delicious dining options and to book your stay, please visit www.highhamptonresort.com, or call 800-334-2551.

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? 

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

Ingredients:

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

Method:

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.