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Festive Fall Recipes

    The official start of fall is not for another two weeks, but if you look at the trees dotting the mountainside of the High Country you would think differently. The first chill of fall air graced our presence this weekend and soon the aromatic scents of pumpkin and caramel will follow. Pull out your warm blankets stuffed in the back of your closet and cozy up to these fall recipes.

            Homemade Pumpkin Spice Latte

 

 
Ingredients:

Pumpkin spice syrup

-  1 ½ cups of water

-  1 ½ cups sugar

-  4 cinnamon sticks or 1 Tbsp ground cinnamon

-  ½ tsp ground cloves

-  ½ tsp ground ginger

-  1 tsp ground nutmeg

-  3 Tbsp canned pumpkin

For a single latte:

-  2-4 Tbsp espresso

-  6-8 oz skim milk, very hot

-  1-2 Tbsp pumpkin spice syrup

-  Optional: Whipped Cream


DIRECTIONS:

1. To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
2. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
3. Allow mixture to cool for 10-15 minutes.
4. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
5. Keep syrup in the fridge, it will last a while.
6. To make the latte, combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).
7. If desired, top with whipped cream.

Estimated cook time: 25 minutes

 

Apple Cider Caramel Cookies:

Ingredients:

-  1 cup unsalted butter, almost melted

-  1 cup granulated sugar

-  ½ tsp salt

-  1 (7.4 oz) box of Alpine Spiced Apple Cider instant drink mix

- 2 eggs

-  1 tsp vanilla extract

-  1 tsp baking soda

-  ½ tsp baking powder

-  3 cups All-Purpose flour

-  1 (14 oz) bag of Kraft caramels

DIRECTIONS:

1.      Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, and then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

 

 

So get up and into the kitchen and start your fall pre-season baking!

 

Take a Hike!

            Living in the High Country, we have the ability to walk out of our front door and see a big, beautiful mountain staring us in the face. During the winter we can drive just a few short miles down the road and experience some of the best skiing on the East Coast. Needless to say, the High Country is a pretty spectacular place to be.

One of my absolute favorite outdoor activities up here is hiking. It may sound corny, but I always feel much more "in-tune" with nature when I take a hike. There is absolutely no better feeling than taking that final step to the top of a peak or a lookout, and you look around to see the most breath-taking view. I remember the first time I ever stepped out and saw the way those big, beautiful mountains seemed to roll on forever, and suddenly I felt so small in comparison. It's truly an incredible feeling.

           There are countless trails and climbs located right here in the High Country where you can experience this for yourself. Whether you're a hiking junkie like me, or you are just getting started, this list of trails is great for helping you find the perfect hike!

Your Perfect Labor Day Menu!

Whether it's the delicious smell of hamburgers sizzling on the grill, the juicy and flavorful watermelon, or the sound of a cold beer being opened, we all love the tastes of summer. Unfortunately, summer is coming to an end, but Labor Day is the perfect way to end it with a bang! Try out some of these delicious recipes on your day off and enjoy what's left of the season! 

Almost-Famous Fried Pickles  

What you're going to need: 

For the Sauce: 

• 1/4 cup mayonnaise
• 1 tablespoon drained horseradish
• 2 teaspoons ketchup
• 1/4 teaspoon Cajun seasoning
• For the Pickles: 
• • Peanut or vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 1 3/4teaspoons Cajun seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 2 cups sliced dill pickles, drained
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  • Directions: 
  • • Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
      Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
      Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
      ENJOY! 
      
      
      
      
      
      Creamy Dijon-Dill Potato Salad 
      What you need: 
      • 3 pounds Yukon gold potatoes, peeled
      • Kosher salt and freshly ground black pepper
      • 2 stalks celery
      • 1 cup mayonnaise
      • 1 small red onion, finely chopped (about 1/2 cup)
      • 1/4 cup tightly packed chopped fresh dill
      • 1 to 2 tablespoons vinegar
      • 1/2 lemon, juiced
      • 1 tablespoon grainy or regular Dijon mustard
      Directions: 
      Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

      Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

      Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

      When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
      
      
      
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10th Mile High Kite Festival!

If you're still looking for something to do this labor day weekend, head over to Beech Mountain for their Mile High Kite Festival! The festival is an annual tradition at Beech Mountain and fun for the whole family! Don't have a kite? NO WORRIES. They will be handing out free kites to the first 300 children 12 and under. There will also be decorating materials provided for the free kites, and a contest will be held for the biggest, smallest and best decorated kite! Everyone is more than welcome to bring their own kite to fly, but there will also be vendors selling all sorts of kites. There is no charge for admission, so come out to Beech Mountain this Saturday and Sunday and fly a kite! For more information check Beech Mountain's website: 

http://www.beechmountainchamber.com/10th-mile-high-kite-festival

      With the fall season quickly approaching, we begin to see the familiar colors of the season. The deep red in the leaves as they begin to fall off their trees, the burnt oranges in jack-o-lanterns we carve for Halloween, and the deep chocolate browns that remind us of that cozy sweater we like to curl up in. Along with the fall season comes the haunting aromas that begin to tickle our noses and make our mouths water. Whether it's a warm and cozy sip of hot chocolate while your reading your favorite book, or a delicious bite of pumpkin pie, there's something about food in the fall that is just so comforting and inviting.
         Whenever I used to think about sweet potatoes, my grandmother's house would always come to mind. My grandmother, who grew up learning how to cook like a "real-southern woman" makes some of the best dishes I have ever been so lucky to taste. One of the dishes I will always remember is her sweet potato casserole she made for every Thanksgiving dinner. Technically, it was considered a "vegetable" since it was made with sweet potatoes, but with the amount of brown sugar and marshmallows she put in, it could have easily qualified as one of the desserts.
           As the fall begins, sweet potatoes seem to pop up more than usual. many people tend to forget that sweet potatoes can be prepared in more ways than our traditional thanksgiving casserole. Sweet potatoes are actually one of Earth's few super foods because they are so packed with vitamins, minerals, and fiber. Aside from their deliciously sweet flavor, sweet potatoes are known to curb your appetite longer, and also help stimulate blood sugar. Sweet potatoes also only contain about half the calories of a regular potato, making them only around 95 calories each. Along with all these amazing benefits, sweet potatoes can be made in a countless number of ways, which are all equally delicious. So this fall, think outside the traditional casserole and give one of these recipes a try!

Sweet Potato Wedges: 
What you will need:

• 4-5 large sweet potatoes
• Olive Oil 
• Coarse Salt and Ground Pepper 
• Optional: Cinnamon Sugar

What to do:

1. Wash and peel the sweet potatoes. 
2. Use a large knife and slice each potato into slices about 1/2inch thick. 
3. Lay the sweet potatoes on a baking sheet or a baking pan. 
4. Lightly coat the potatoes with olive oil and stir until they all equally covered, but not soaked. 
5. Sprinkle a bit of salt and pepper over the dish. Add as much as desired. 
6. Place in the oven at 350 degrees and bake for 15-20 min. Stirring occasionally. 
7. Optional: before baking, add a sprinkle of cinnamon sugar to the potatoes, add a bit of sweetness.

For a quick snack...Sweet Potato Chips!

What you'll need: 

• 3 or more large sweet potatoes (add more or less depending on the serving size)
• Olive Oil 
• Coarse sea salt and fresh ground pepper to taste. 
• Optional spices and herbs: cinnamon, rosemary, cumin, cayenne, etc.

What you do: 

1. Wash and peel sweet potatoes
2. Thinly slice the sweet potatoes as evenly as possible (Careful not to cut yourself!) 
3. Coat the baking sheet with a bit of olive oil. 
4. Place the sliced potatoes on the baking sheet and brush with olive oil (don't drown them!)
5. Sprinkle with sea salt and any other spices you prefer 
6. Bake in the oven at 350 degrees for 30 minutes, stirring occasionally. (time may vary)
7. When the potatoes are golden brown take them out and let cool for 10-15 minutes. 
8. ENJOY! 

When you're craving french fries...Sweet Potato French Fries!

What you'll need: 

• About 4 large sweet potatoes
• 1/4 cup of olive oil 
• 1/2 tsp kosher salt 
• 1/2 tsp paprika 
• 1/2 tsp cinnamon 

What you do: 

1. Pre-heat oven to 425 degrees. 
2. Line a baking sheet with aluminum foil. 
3. Wash and peel the sweet potatoes, and cut into strips about 1/2 inch thick. 
4. Place sweet potatoes in a resealable plastic bag. Add oil, salt, paprika, and cinnamon. Seal the bag and shake until the fries are completely coated. 
5. Spread the potatoes out on the baking sheet in a single layer. 
6. Cook for 30 minutes, turning every 10 minutes until slightly browned. 
7. ENJOY! 

Blowing Rock Symphony Celebrates 25 Anniversary

This Friday, July 27th, the Blowing Rock Symphony by the Lake at Chetola Resort will celebrate its 25th anniversary. Billie Rogers, events director for the Blowing Rock Chamber of Commerce said this Friday's performance has been called, "the pinnacle event of the summer". In fact, Symphony by the Lake was voted one of the top 20 events by the Southeast Tourism Society this year, so why not come out and see this event! The event will begin with local favorites, the Harris Brothers, performing from 5:45 to 7:15. Then, the Symphony of the Mountains of Kingsport, Tennessee will begin playing at 7:30 until dark when the night will be concluded with a firework show. 

Tickets are $30 for adults and $12 for children under 12 and can be purchased through the Blowing Rock Chamber of Commerce or online at blowingrock.com/symphony. Guests can either bring a picnic dinner or can choose from three dinner options provided by The Manor House Restaurant at Chetola beginning at 5pm. You don't want to miss this event!