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

Posts Tagged ‘North Carolina’

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? 

Celebrating 26 Years of Bear-y Fun Picnics – A Q&A with Hampton Bear

July 3rd, 2012 by Staff

Each summer, High Hampton invites children and parents to celebrate our famous mascot, Hampton Bear, with a special birthday celebration known as the Teddy Bear Picnic. This year’s Teddy Bear Picnic will take place on July 9th and will feature an all-day party for children, parents and teddy bears alike in honor of Hampton Bear’s 26th birthday.

To provide some insight into this festive day, Hampton Bear took some time to answer some questions about the party.

1. How is the Teddy Bear Picnic different from other celebrations?

High Hampton may be the only resort in the world that offers Teddy Bears a memorable vacation, along with their owners. Not only do I get to celebrate the day with all the children, but I get to celebrate with their favorite teddy bears too. The Teddy Bear Picnic is a wonderful opportunity for parents and children to spend the day together, especially during the Treasure Bear Hunt.

2. What is your favorite food offered at the picnic dinner?

After being in hibernation all winter long, I look forward to Hampton Bear’s Fabulous Fried Chicken.  Chef Sean knows it is my favorite and always cooks it to perfection! Like most of the children, I love the Chocolate Bear Cake and Bear Cupcakes too.

3. What is one of the most creative Teddy Bears you have seen at the Teddy Bear Picnic?

There have been so many great bears at my party over the years, but I have to say, the most creative bear has been Elvis Bearsley. The hair and the outfit made me laugh – I was all shook up! I can’t wait to meet the bears this year.

4. What advice can you share with children who will be attending the Teddy Bear Picnic for the first time this year?

I would tell them to be creative in designing their Teddy Bears. There are many different categories where prizes can be won, such as the Best Dressed Bear, the Beary Oldest Bear, the Most Appealing Wee Bear, the Most Interesting Big Bear, the Most Awesome Bear, the Most Overall Huggable Bear, and the Hampton Bear Award.

I want the kids and their parents to be ready for a day of fun and games, and get a good night’s sleep the night before the picnic.

 

We look forward to seeing all the creative bears dressed up this summer!

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

Creme brulee topped with blueberries and strawberries

A High Hampton crème brûlée topped with fresh fruit

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.