Although the holiday décor in retail stores seems to be favoring Christmas, Thanksgiving is just around the corner. We all love Thanksgiving food, right? Turkey and gravy, mashed potatoes, cranberries, and stuffing...yum! And who does holiday Thanksgiving recipes better than our StayVA member properties? Just check out a few of our recipes below, and you'll see what we mean. Happy holiday season, and we look forward to seeing you soon here in Virginia!
Chocolate Walnut Square from Silver Thatch Inn, Charlottesville, VA:
6 oz. semi-sweet chocolate chips
6 oz. butter, chunked
3 Tbsp dark rum
4 large eggs, separated
3/4 cup sugar
3 oz. walnuts, coarsely ground
1 oz., sifted all-purpose flour
1/4 tsp cream of tartar
– 1-cup eggbeaters
– 1-cup egg whites
– 2 Tbsp Water
– 1 Tbsp Mrs. Dash (we use Fiesta Lime or Table Blend, based on taste preference)
– 1 Tbsp ground mustard
– ½ tsp salt
– ¼ tsp pepper
– ½ cup diced peppers
– ½ cup diced tomatoes (optional)
– ½ cup diced meat (leftover bacon, sausage, and/or ham work well!)
– ½ cup diced or shredded cheese
– ¼ cup diced onion (Vidalia or Spanish)
– ½ cup left over cornbread crumbled or frozen shredded hash browns
1. Pre-heat oven to 350 degrees.
2. Mix first 7 ingredients in a measuring cup, and set aside.
3. Spray 4 ramekins thoroughly with cooking spray (or grease with butter).
4. Begin layering ingredients beginning with cornbread or hash browns on bottom, then half of the cheese (reserve remaining for top layer), then peppers, onions and tomatoes (if desired). Add final layer of cheese.
5. Wish wet ingredients and pour over mixture until all ingredients are covered well with mixture. Place on a foil lined baking pan and place in oven. Cook for 35 minutes, longer if you want a crispy brown top.
6. Once in the oven do NOT peak! Only open the oven door when you are removing soufflés.
Serve directly to the table using caution with the hot ramekins. (Or remove from ramekin by holding with a pot holder and using a paper towel to turn the out the soufflé and place on a lightly dressed bed of fresh salad greens.)
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 Teaspoon ground cloves
1/2 cup canned pumpkin
2 large eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
Combine first 8 ingredients, and stir well.
Combine eggs, buttermilk, and oil in a bowl, then add to flour mixture, stirring until dry ingredients are moistened.
Pour ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Unused batter can be stored in the refrigerator in an airtight container for up to one week.)
Yield: 18 (4-inch) pancakes.
- Melt chocolate and butter in double boiler and remove from heat.
- Beat yolks with 2/3 of sugar until pale and thick. Stir into chocolate mixture with nuts and flour. Beat egg whites and cream of tartar together to form soft peaks.
- Add remaining sugar and beat until medium firm. Fold into chocolate mixture and pour into greased and parchment lined pan.
- Bake 375 degrees F for approximately 35 minutes until toothpick comes out with moist crumbs.
- Each serving is 2" square. One recipe is 8"square pan.
Fluffy Egg Souffle from Bay Haven Inn of Cape Charles, Cape Charles, VA:
Pumpkin Pancakes from The Iris Inn, Waynesboro, VA: