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

Posts Tagged ‘fall travel’

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? 

Group Fun at High Hampton

September 10th, 2012 by Staff

High Hampton Inn is lucky to have Caroline Grogan as our Director of Groups Sales and Events. From business and educational retreats to family gatherings and weddings, Caroline will work with your group to plan a memorable and one-of-a-kind event. Our ability to offer exclusivity and the convenience of having everything you need in one place, from on-site activities to special dinner events and lodging, are just some of the reasons why groups choose to meet and retreat here.

 Caroline took some time out of her busy schedule to offer some insight to all of the options available for groups at High Hampton Inn.  Hopefully you’ll think of a stay here when you plan your next trip!

Caroline Grogan – Director of Groups Sales and Events at High Hampton Inn

 1.  What types groups usually book a stay at High Hampton?

We welcome groups of all kinds at High Hampton, the most common being family-oriented groups like family reunions, special celebrations, and weddings.  Business groups also like to come here because our unplugged nature allows attendees to be very productive and stay on-point.  Our team can also work with companies to organize team building and sales incentive activities.  And last but not least, we are a popular destination for recreational groups like golfers, tennis players, and knitters.

2.   Which on-property activities are the favorites for groups to participate in?

The most popular activities for groups would have to be golf and the spa.  People love getting outside, enjoying challenging play and stunning scenery, followed by a relaxing trip to the spa.   However, we have a number of truly unique activities that can be molded into team building exercises or ones that encourage family bonding like boat races, llama Olympics, sack races, fly fishing, and so much more.

3.  Can groups create fun culinary experiences?  If so, what types?

Yes!  Chef Sean is excellent at creating cooking experiences for all types of groups.  He can show you how to make dinners with items from your garden or how to make a meal that will impress your spouse when you return from your business trip. He can also host a mean Low County Boil! Chef Sean also works with our Food & Beverage Manager to pair wines with dishes for the demonstrations.

4.  What has been your favorite group event/experience that you have organized?

The most memorable event I’ve helped plan was a surprise 50th wedding anniversary dinner. The husband kept it from his wife for a whole year. I wasn’t allowed to call or e-mail him, which meant I had to rely on him to check in every once in a while.  I’ve never seen two people look at each other the way they did on the night she was surprised by him and her children.

Planning weddings is also so unbelievable.  After coordinating with families for a year or more, they have a special place in your heart and begin to see you as a friend and confidant. I am lucky to be involved with planning such precious memories.  To see a bride dancing with her father and look over at you and mouth the words “thank you”—that’s why I do it.

Need help planning an unforgettable event?  Contact Caroline Grogan at groupsales@highhamptoninn.com.

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!