- 4 C diced apples
- 2 Tbsp fresh lemon juice
- 2 C grapes, both green and red
- 1 C thinly sliced celery
- ½ C chopped dates
- ½ C chopped walnuts
- ½ C mayo
- ¼ C honey
- 2 Tbsp sour cream
- ½ tsp salt
- I use an assortment of Red and Golden Delicious apples and maybe one Granny Smith or my favorite, Honey Crisp.
- Core and cut up the apples, toss with lemon juice.
- Add the grapes (cut in half the long way if they are large.)
- Toss in the celery, dates and walnuts.
- In a separate bowl, combine mayo, sour cream, honey and salt. Mix and pour over the apple mixture and mix well.
- Chill before serving.
After 14 years of taking just about every conceivable photo at Gracehill Bed and Breakfast, guests still surprise me. It puts a smile on my face to see how different people see my home in a way I never thought of. The photos are by Daniel Ray of his wife Paulette, staying for some needed R&R. Later that evening, he recorded a frog doing his thing croaking, and then played it back to the poor little guy who just went bananas. Said frog will probably need long term therapy…..Read More
6 peaches, halved and pitted, don’t peel (It is really important to get freestone peaches, so they separate easily.)
¼ C butter, melted
3 Tbsp cinnamon-sugar mixture
4 oz cream cheese, softened
¼ C sugar
1 egg yolk
1 ½ tsp vanilla
¼ C sliced almonds
Dredge peaches through melted butter and set cut side up in a 9X13-baking dish. Sprinkle with cinnamon and sugar. Beat together cream cheese, ¼ C sugar, egg yolk, and vanilla. I use a mini food processor. Dollop filling in the center of each peach, filling the hole. Sprinkle almonds on top. Bake for roughly 30 minutes at 350, just until the cheesecake starts to lightly brown and puff up a little. I serve these at breakfast but they would be good with a scoop of vanilla ice cream for dessert.
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My sister Lisa forced something healthy on us at Christmas in between eating holiday cookies and cakes! She got the recipe from Cook’s Country magazine/America’s Test Kitchen.
- 3 tbsp. lemon juice
- 2 tbsp. Dijon mustard
- 1 small shallot, minced
- 1 clove garlic, minced
- Salt and pepper
- 6 tbsp. extra virgin olive oil
- 2 lbs. Brussels sprouts, trimmed, halved and sliced very thin
- 4 oz. (1C.) shredded cheese (Gouda or Cheddar recommended)
- ½ dried cherries or 1 Granny Smith apple, cored and cut into ½ inch pieces
- ½ C. pecans, toasted, skinned and chopped
- Whisk lemon juice, mustard, shallot, garlic and ½ tsp. salt together in a large bowl. Slowly whisk in oil until incorporated.
- Trim the stem end of each sprout then cut each sprout in half through the cut end. With the flat surface on the cutting board, slice up very thin. We used a food processor. They need to be as thin as possible.
- Toss sprouts in with the vinaigrette and let sit for at least 30 minutes, up to 2 hours. Fold in cheese, fruit and nuts. Season with salt and pepper to taste.
¼ C butter
1 large onion, peeled and diced (or 3 leeks)
6 oz package fresh spinach ripped into course pieces
½ loaf of challah bread cut into ½ inch cubes
2 C chopped cooked ham
4 oz of shredded Gruyere cheese, about 2 cups
3 oz of fresh grated Romano or Parmesan cheese
2 Tbsp fresh thyme stripped off stems
5 large eggs
2 C heavy whipping cream
½ C milk
¼ C Dijon mustard
This can be made in a 9X13 Pyrex casserole dish, or 8 individual 8 oz circular ramekins. The 9X13 is easier, the ramekins make for a beautiful presentation. Once you take the ramekins out of the oven, let them sit for 5 to 10 minutes, then run a thin spatula around the edges and slide the pudding out onto a plate. Stick a sprig of thyme in it and garnish with sautéed sweet red peppers.
In a large skillet melt butter over medium heat. Add onion and cook for about 15 minutes. (The original recipe called for leeks. They are a pleasant taste, but I always have onions around the house, and leeks are more expensive and can be a pain to wash. As you are slicing them up you run into a ring of dirt and have to put them all in a sieve and wash the grit away.) Add spinach to the onions and cook another couple of minutes until wilted. Remove from heat and set aside to cool down so you can handle it. Chop up the ham. Grate both cheeses in a bowl and mix. Strip the thyme off the stems and mix in with the cheese. Beat eggs, whipping cream, milk and mustard together.
Spray your baking dish(es). Spread half of your bread in the bottom of your Pyrex casserole dish or the bottom of the ramekins. Using half the ham, spread a layer on top of the bread. Follow with a layer of half the spinach mix, and half the cheese mix. Pour half the egg mixture on top. Repeat with the remaining ingredients layering the bread, ham, spinach and cheese. If using ramekins, be careful pouring on the top layer of egg mixture that it doesn’t run over the top and down the sides, pour slowly.
At this point cover, and put in the fridge overnight. The next morning take out and let set out 30- to 60 minutes before putting in a 375F degree oven. Baked loosely covered in foil for 30 minutes. Remove foil and bake the last 15 to 30 minutes till light brown on top. Let rest for 5 to 10 minutes before serving.
Gracehill Bed and Breakfast 865-448-3070 info@GracehillBandB.comRead More