Blue Ridge Country.. Mountain Delicacies

Mountain Delicacies
From May/June 2006 Issue
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All Things Herbs

Buffalo Springs Herb Farm isn’t just into growing. Here’s what to do with parsley, sage, rosemary and thyme, post-garden.

TEXT AND PHOTOS BY SKIP HIGGINS

Cabin lunch. Special events include lunches (reservations required) prepared from garden ingredients.

A few minutes off the Blue Ridge Parkway near Raphine, Va., the pleasant smells of a spice rack, mom’s kitchen and nature’s glory gently fill the afternoon breeze. Thirty-some varieties of thyme alone grow among the several well-maintained herb gardens in this spacious offering of quiet walkways, comfortable benches and indoor and outdoor garden shops.

Now into its 15th season, Buffalo Springs Herb Farm is something co-owner Don Haynie calls “planned stress, designed and kept up for the enjoyment of others.”

For the complete story, including recipes for Sweet Vidalia Onion Scallop, Rosemary Chicken Casserole and Strawberry Soup, get your copy of the new Blue Ridge Country, now available at bookstores, on newsstands or by calling (800) 877-6026. Or try our Free Issue Offer. Web exclusive recipes are featured below.

Featured Recipes:

Louisa's Bread Pudding

INGREDIENTS:

8 cups broken Kaiser rolls or French bread
3 eggs, beaten
2 cups milk
2 tbsp. vanilla
2 cups half and half
1 cup raisins
1 1/2 cups sugar
1 tsp. cinnamon
1 stick melted butter (no substitutes)
1/2 tsp nutmeg
1 cup shredded coconut
1 cup chopped pecans

METHOD:

Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9”x13” baking dish. Place on middle rack of oven. Cook at 350 degrees approximately 45 minutes until top is golden brown. A variety of dried fruits may be used in place of raisins, coconut and pecans, and should equal 3-4 cups total. Serves 12-15.

Amaretto Sauce
(for top of bread pudding and others)

Ingredients:

16 tbsp. unsalted butter at room
temperature
2 eggs, beaten
2 cups confectioners’ sugar
8 tbsp. amaretto liqueur
(or other flavor for specific sauce)

Directions:

In top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot.

Remove from heat. Whisk the egg well into the butter and sugar mixture. Continue whisking until sauce has come to room temperature. Add amaretto liqueur.

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