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

Archive for the ‘Fall Travel’ Category

Fall Foliage Fun in North Carolina

October 18th, 2012 by Staff

Now that the middle of October is here, we have finally reached the start of peak foliage time in Cashiers!  Everywhere you turn, the trees are awash in bright reds, oranges, yellows and purples. Fall is really one of the prettiest times of year in the Blue Ridge Mountains. Now is the perfect time to book an autumn getaway to experience fall’s favorite hues. Our special packages help put a mountain vacation easily within reach!

Kayaker paddling across a refection of fall foliage

Take in the stunning fall colors while paddling across Hampton Lake

In addition to the rainbow of colors awaiting you, we also offer access to some very unique experiences that will make your fall trip even more memorable.

Our Heirloom Tree Garden features a variety of large trees like the Ginkgo tree, Bottlebrush Buckeye, Bald Cyprus, a fiery Copper Beech, and America’s largest Frasier Fir. These trees were planted more than 100 years ago and offer amazing fall color every year.  They are the perfect complements to the main Lodge, which was built in 1932 as a North Carolina vacation destination and is listed on the National Register of Historic Places.

If you love waterfalls, southwestern North Carolina is the place to visit. This area is home to dozens of stunning falls that are even more amazing when surrounded by fall foliage. Many of the falls can be easily reached by following scenic U.S. Highway 64 east or west from High Hampton Inn.

For one-of-a-kind views of the fall foliage, you can hike the many trailsthat wind throughout the property. Climb to the summits of either Rock Mountain at 4,370 feet or Chimney Top Mountain at 4,618 feet for a bird’s eye view of the the miles of autumn colors in the valley between Cashiers, Highlands and Whiteside Mountain.

View of fall foliage from the top of a mountain

The stunning foliage from the summit of Chimney Top Mountain

Last but not least, mid-to-late October is the ideal time to view the Cashiers Valley’s unique natural phenomenon – the Bear Shadow. During this time of year, a perfect image of a Black Bear dancing across the tops of the colorful trees is created when the sun sets behind Whiteside Mountain. The best places to view the ethereal bear are along U.S. Highway 64 in Cashiers, about one hour before dark.

To get a sneak preview of the colors, check out our Webcam!

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!

An apple strudel on a white plate

High Hampton’s Apple Strudel – a perfect treat for fall

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? 

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

A baking dish filled with cornbread stuffing

Chef Sean's Tasty 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!