Getaway to the North Georgia Mountains

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North Georgia Mountain Caviar

One of our most requested recipes… here it is!

INGREDIENTS

4 (15 oz) cans of Black Eyed Peas (we like Luck’s)
1 Red Bell Pepper (finely chopped)
1 Yellow Bell Pepper (finely chopped)
1/2 large Onion (finely chopped)
1/2 cup Celery (finely chopped)
5 Jalapeno Slices from jar (finely chopped), or 1/2 fresh Jalapeno (finely chopped and seeds removed)
Flat Leaf Parsley to your taste (finely chopped)
1 Tbsp minced Garlic
1/2 cup Red Wine Vinegar
2 Tbsp Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
1/2 tsp Cumin
1 tsp Salt
1 tsp ground Black Pepper

DIRECTIONS

Rinse the black eyed peas and drain.

Next, mix the peas and all of the finely chopped veggies (peppers, onion, celery, jalapenos, parsley and garlic) together in a large bowl.

In a separate small bowl, mix together the red wine and balsamic vinegars.

Gradually add the olive oil, whisking constantly to blend thoroughly with the vinegars.

Stir in the cumin, salt and pepper.

Pour the dressing over the vegetable mixture, tossing to coat evenly.

Cover and refrigerate for at least 4 hours before serving, and enjoy.

Cranberry Croissant French Toast with Marmalade Reduction

Our favorite French toast for the Fall – You can substitute Orange Juice or Orange Extract for the Grand Marnier.

INGREDIENTS

1- 8 oz package cream cheese, softened
1 stick butter, softened
zest of 1 large orange
1/2 cup maple syrup
1/4 cup orange juice
2 tbsp Grand Marnier
8 large baked croissants
8 eggs
2 cups half and half
3/4 cups dried cranberries
1 tsp cinnamon
2 tsp Grand Marnier
2 tsp marmalade
2 tsp maple syrup
powdered sugar
orange slices

DIRECTIONS

Combine cream cheese, butter, maple syrup, orange juice, and zest in a food processor until well mixed.

Break up croissants into large pieces.

Scatter the croissants into a greased 9×13″ baking dish.

Spread the cream cheese mixture over the croissants.

In a large bowl, beat the eggs, cream, cranberries and cinnamon.

Pour the egg mixture over the croissants and cover.

Refrigerate overnight.

In the morning, preheat oven to 350 degrees.

Remove souffle from refrigerator, uncover and allow to return to room temperature before baking, about 10 minutes.

Bake for 45 minutes or until golden.

Combine marmalade, Grand Marnier and maple syrup in a small saucepan and heat.

Serve dusted with powdered sugar, orange slices, and marmalade syrup.

Overlook Inn Granola

We do different “twists” and “tweaks” on occasion, but here’s our favorite Granola recipe, for your consideration.

INGREDIENTS

¾ cup vegetable oil (or Coconut Oil if you have it)
¼ cup honey
1 cup packed brown sugar
1 tsp vanilla
½ tsp salt
8 cups rolled old fashioned (not quick) oats
¾ cup almonds, toasted
½ cup sunflower seeds, toasted (pumpkin Seeds are good also)
½ cup flaked (dry) coconut

DIRECTIONS

Preheat oven to 325 degrees.

In medium saucepan, stir together oil, honey, brown sugar, vanilla and salt.

Heat, stirring until brown sugar melts. Oil and sugar will remain separate.

In a very large bowl, stir together oats, toasted nuts, sunflower seeds and coconut.

Pour on liquids, stirring well to distribute (You may need to use your hands – careful, it’s hot!).

Spread mixture onto foil-lined baking pans.

Bake 10-15 minutes, stirring often until cereal is golden brown.

Allow to cool thoroughly before storing in an airtight container.

This is so good layered at the bottom of a fruit and yogurt parfait, sprinkled over cottage cheese, or all on it’s own, with some milk or straight out of the bag – makes a great trail mix also!

Crème Fraiche

INGREDIENTS

1 cup heavy whipping cream
1 tsp buttermilk

DIRECTIONS

Stir together cream and buttermilk, and 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.

Lavender Roasted Peaches on a Creme Fraiche Cloud

One of our favorites, it smells so good in the oven and we love to use our lavender from our garden.

DIRECTIONS

Preheat your oven to 350 degrees, and while it’s heating up coat a glass baking dish with butter.

Put your peach halves in the dish, cut side up, and drizzle with honey. Then, sprinkle each peach with your lavender and a little lemon zest.

Roast on the top oven shelf for 15 minutes, remove from oven and spoon the honey-butter over the peaches.

Put back under the oven element and roast for another 15-20 minutes until golden.

Serve in a pretty dish over Creme Fraiche – you can drizzle it with some of the honey-butter from the baking pan.

Miss Mackenzie's Double Chocolate Biscotti

Everyone’s favorite with afternoon tea!

INGREDIENTS:

13/4 cups + 2 tbsp all-purpose flour
1/4 cup + 2 tbsp natural unsweetened cocoa powder, we use Hershey’s
1 tsp baking soda
3/4 tsp salt
8 tbsp (1 stick) unsalted butter, room temp
3/4 cup + 2 tbsp granulated (white) sugar
2 large eggs
2 tsp real vanilla extract
1 cup semi-sweet chocolate chips
1-2 tbsp Confectioner’s (powdered) sugar

INSTRUCTIONS:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of the electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes.

Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition.

Beat in the vanilla.

Add the dry ingredients and chocolate chips and stir on low speed until just combined.

Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour.

Using your hands, shape the dough into a rough ball – if it’s
too sticky dust with a bit more flour – and cut in half.

Form the dough pieces into two short logs by rolling back and forth.

Place the logs onto the prepared baking sheet and shape into longer logs about 3/4 inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake.

Bake for about 35 minutes, until firm to the touch.

Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait longer it will be hard to cut).

Then, using a sharp knife slice the logs on the diagonal into 3/4 inch slices, right on the baking sheet. They will crumble a bit; don’t worry about it!

Turn the biscotti on their sides so that the cut sides are down and bake for another 10 minutes to dry and crisp up.

Let cool on the pan or a rack, and then dust with the Confectioner’s sugar (just on the top of the loaf is prettier!).

Pour a cup of tea or coffee and enjoy!