Dining
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Fireside Dinner for Two
For your evening meal enjoyment. Delivered to your room!
- Homemade Georgia Mountain Caviar
- Fresh Baked Croissants with Butter
- Bottle of Wine
- Sweet Du Jour
- Seasonal Veggies
- Herbed Boneless Chicken Breast or Smoked Trout
- Bottled Spring Water
$69.00 -
Banana Walnut Pancakes
- 1 cup unbleached all-purpose flour
- ¼ cup wheat germ
- 1 ½ teaspoons baking soda Salt (optional)
- ¼ cup safflower oil
- 6 tablespoons honey
- ½ cup finely chopped walnuts
- Vanilla, yogurt, cinnamon and additional bananas
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 2 eggs, room temperature
- 2 cups buttermilk, room temperature
- 2 ripe medium bananas, peeled and mashed
- Maple syrup
In a large bowl stir together the flours, wheat germ, baking powder, baking soda, and salt to taste. In a separate bowl beat the eggs. Blend in the oil, buttermilk, honey and bananas mixing well. Stir in the nuts. Pour the egg mixture into the dry ingredients, and stir just until moistened.
Brush a hot griddle or skillet with oil. Pour about ¼ cup of batter per pancake onto the griddle and spread to make a flat pancake. Cook over medium heat until lightly browned on the bottom and bubbles come to the surface. Turn and brown lightly on the other side, 1 to 2 minutes. Makes about 20 pancakes.
We serve them with Brandied Cider Sauce and Crème Fraiche
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Brandied Cider Sauce
- 1 Cup Apple Cider
- ½ Teaspoon Cinnamon
- 2 Teaspoons Brandy
- 1 Teaspoon Lemon juice
- ½ Cup Sugar
- 4 Teaspoons Cornstarch
- 1 Teaspoon Lemon juice
In a small saucepan heat ¾ cup of cider, sugar, lemon juice, cinnamon, and cloves to a boil; lower heat and simmer 10 minutes.
Mix the remaining ¼ cup of cider with the cornstarch and stir into sauce; bring to a boil and xxxx stirring, 1 minute; remove from heat and stir in brandy.
Serve over pancakes or waffles.
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Chocolate Peanut Mousse Pie
- 1 ¼ Cup Finely Crushed Chocolate Cookie
- 1/3 Cup Butter
- 4 Oz. Semi-sweet Chocolate Finely Chopped
- 1 1/3 Cup Peanut Butter Flavored Chips
- 4 Tablespoons Sugar
- 3 ½ Cup Whipping Cream
- 1 Cup Chopped Roasted Peanuts
Combine cookie crumbs and sugar – add melted butter; toss to combine. Press onto bottom and up sides of a 9-inch pie plate. Bake in a 375 degree oven for 5 minutes, cool. Heat and stir ¾ cup of the whipping cream and the chocolate over low heat until smooth. Stir in ¾ cup of the nuts. Pour half of the chocolate mixture over the crust. Place in freezer for about 20 minutes or until set, then transfer to the refrigerator. Cover and chill the remaining chocolate mixture. Meanwhile, heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth. Cover and chill about 30 minutes or until cool but not stiff, stirring occasionally. Beat remaining 2 cups whipping cream until soft peaks form. Fold about 1/3 of the whipping cream into the peanut butter mixture; gently fold in remaining whipping cream. Spoon 2 ½ cups of the mixture over the chocolate mixture in crust. Place in freezer about 15 minutes or until set. Cover and chill remaining peanut butter mixture. Spread remaining chocolate mixture over peanut butter mixture. Pipe or spoon remaining peanut butter mixture around the edge of the pie. Cover and chill at least 4 hours before serving – garnish with remaining peanuts.
-It is really better if you chill it longer- Serves 12-16
These delicious cakes go so well with our backpack picnic lunches – the secret ingredient in this little cake is the potato.
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Chocolate Potato Cake
- 1 Cup Butter Fluffy White Frosting
- 4 Egg yokes 1 1/2 Cups Sugar
- (Do not add milk or other ingredients)
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Cloves
- 1 Teaspoon Vanilla
- 1 ¼ cups Sugar (divided) 2 Eggs Whites
- 1 Cup Hot Mashed Potato 1/3 Cup Water
- 1 ¾ Cups All-Purpose Flour ½ Cup Cocoa
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- 1 Cup milk
- 1 Cup chopped Nuts
Combine first 5 ingredients in top of a double boiler; beat with mixer for 1 minute. Place over boiling water, beat constantly for 7 minutes. Remove from heat; add vanilla, beat 1 minute.
In a mixing bowl, cream butter and 1 cup of sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg, and cloves; add to creamed mixture alternately with milk. Beating until smooth. Stir in vanilla and nuts. Beat egg whites until foamy. Fold into batter. Pour into greased and floured 13″x9″x2″ baking pan. Bake at 350 degrees for 40-45 minutes. Cool. Approximately 16-20 servings.
My guests at The Overlook Inn enjoy this warm dessert after their Fireside Basket meal – served with a dobble of whipped cream – topped with a cherry.
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Crème Fraiche
- 1 Cup Whipped Cream
- 1 Teaspoon Buttermilk
Stir together cream and buttermilk; pour into jar with lid. Place lid on jar and let it set on kitchen counter for 1-3 days, until consistency is like sour cream. Whisk to loosen, if desired.
Great over pancakes or waffles.
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Hot Fudge Cake
- 1 Cup All-purpose Flour
- 6 Tablespoons Baking Cocoa, divided
- ½ Cup Milk
- 1 Teaspoon Vanilla
- 1 ¾ Cup Hot Water
- ¾ Cup Sugar
- 2 Teaspoons Baking Powder Pinch of Salt
- 2 Tablespoons Vegetable Oil
- 1 Cup Packed Brown Sugar
- Whipped Cream or Ice Cream (optional)
In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9 inch square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35-40 minutes. Serve warm. Top with whipped cream garnished with a cherry with stem. Approximately 9 servings.
