Friday, August 13, 2010

Chef Ian's Shrimp and Cilantro Dumplings

It's hard to resist a dumpling. They are these perfect pockets of everything we love. Whether it is shrimp, pork, chicken or even edamame - dumplings make for great appetizers and even a light main dish with mixed vegetables as an accompaniment.

Many think of dumplings as a restaurant only treat. This easy recipe can be enjoyed anytime at home in just a few short steps.

Shrimp and Cilantro Dumplings


1 Cup All Purpose Flour

1 Cup Milk

2 Teaspoons Baking Powder

1 Teaspoon White Sugar

½ Teaspoon Salt

1 Tablespoon Butter

2 Tablespoons Chopped Cilantro

½ Cup Cooked Diced Shrimp

3 cups Chicken Broth

Black Sesame Seeds for garnish

How to:

  1. Bring chicken stock to a slow boil.
  2. Combine together flour, baking powder, sugar, and salt in a bowl.
  3. Add butter until it becomes crumbly.
  4. Whisk in milk to make a soft dough. Set aside.
  5. If using raw shrimp, place in boiling water for 5-7 minutes until pink.
  6. Dice shrimp.
  7. Chop cilantro
  8. Add cooked shrimp and cilantro into dough. Combine.
  9. Immediately following, drop teaspoon sized dumplings in boiling chicken stock for approximately 10 -12 minutes depending on density of dumplings.

Place on a plate with wilted greens for color and sprinkle black sesame seeds. Serve with a low sodium soy sauce and honey dipping sauce. Yum!


Friday, February 12, 2010

Valentine's Day Menu

Buckberry is excited to present the featured Valentine's menu being served Valentine's Day. This decadently delicious à la carte menu is perfect for sharing with your sweetheart (unless you've brought a hefty appetite of course). Don't miss out on a meal you and your loved one will never forget!

Call for reservations today! 1.866.30.LODGE

First Bites / Soups & Salads
(Click on menu to enlarge)

Entrée / Desserts
(Click on menu to enlarge)

Monday, February 8, 2010

Chef Ian's King Crab & Country Ham Stuffed Prawn

This delicious dish is sure to make your mouth water...and your heart melt!

Four 6-8 count freshwater prawns
3 oz king crab
1 oz cream cheese
1 oz minced country ham
1 oz butter
1/4tsp fresh garlic


Mix crab, ham, & cream cheese. Butterfly the prawn and place a ??Oz in a ball on top of prawn with tail lying over stuffing. Place in preheated oven at 400 degrees, for five to 7 minutes or until no longer translucent. For garlic butter: sauté garlic until fragrant, add butter, once fully melted pour over prawn and serve.


Friday, January 22, 2010

Friday's Recipe: Beef Wellington

Looking for something that's going to wow them? This flavorful recipe is perfect for your next dinner party.


Mushroom Duxelle:

  • 1 Cup food processor chopped Mushrooms (1 cup after ground)
  • ¼ cup heavy cream
  • Salt & Pepper to taste

Dijon Sauce:

  • 4 Tbls sour cream
  • 2 Tbls Dijon Mustard
  • ½ ounce beef tenderloin
  • 1 oz puff pastry
  • 1 beaten egg


To make the mushroom duxell,heat a non stick pan on medium heat, add mushrooms, cream and salt & pepper. Reduce stirring occasionally until all cream is absorbed. Place in fridge for about 30 minutes or until setup and cooled.

Place ½ tsp Duxelle on puff pastry. Add beef and then another ½ tsp Duxelle wrap pastry until fully encased. Using a pastry brush, coat entire pastry. Place on a cookie sheet in a pre heated 425 degree oven for about five minutes or until golden brown. Garnish with Dijon sauce.

Bon appetit!

Tuesday, December 22, 2009

Special Recipe: Cinnamon Raisin Bread Pudding

In our experience, either you are a dessert eater or you are not.

You wouldn't believe how many of our guests have become dessert eaters during their stay at the Lodge.

The reason? Chef Ian's incomparable Cinnamon Raisin Bread Pudding.

Cinnamon Raisin Bread Pudding

  • 3 loaves cinnamon raisin bread, cut in quarters
  • 1 tsp cinnamon
  • 2 quarts heavy cream
  • 2 tsp vanilla
  • 12 whole eggs
  • 2 cups sugar

  1. Combine all ingredients (except bread) in a mixing bowl and mix thoroughly
  2. Place bread in a 2 inch hotel pan (the kind you would see at a buffet)
  3. Pour mixture over bread
  4. Gently mix making sure to get all bread soaked *Be sure not to overmix, if the bread breaks down it will make the bread pudding too dense.
  5. Wrap with plastic wrap and aluminum foil
  6. Place in a 325 degree preheated oven for 30 minutes
  7. Remove foil and plastic wrap and put back in oven for an additional 15-20 minutes

Serve hot with ice cream or whipped cream


This recipe will feed at least 10 - 15 depending on portion size.

Friday, December 4, 2009

Letters from Friends

When Buddy, Jeanie and James set out to create an authentic Adirondack retreat in the Smokies, one of their sole goals was to make sure the Lodge felt warm, rustically elegant yet comfortable.

We hear time and time again from our guests that the Lodge feels like the mountain house of a dear friend, rather than a hotel. Mission accomplished!

Here is a note from a recent guest that we are pleased to have received and even more pleased that they appreciate our efforts to preserve our natural surroundings, while ensuring an enjoyable stay at the Great Camp of the Smokies:

Dear Mr. Mc Lean,

My family and I recently celebrated my birthday with an excellent dinner at your Lodge and enjoyed a picnic the next day at the Lodge's pavilion.

How wonderful to discover a place where the Smoky Mountain experience is enhanced rather than exploited!

You and your family are truly good stewards of your mountain legacy.

Thanks to all your staff for this memorable celebration.

Barbara Knight

Thank you, Barbara! We look forward to welcoming you back to the Lodge very soon...

Thursday, December 3, 2009

You're Invited: Greatest Gifts Weekend

There never seems to be enough time during any given weekend. But that feels especially true during the harried holiday season.

How about a little time to catch up with family, friends or maybe enjoy some moments just for yourself? We's a novel idea!

Greatest Gifts Weekend
December 4-5, 2009

This weekend we invite you to come to the mountains and take part in one of our holiday workshops:
  • Wreath Making
  • Gingerbread House Decorating
  • Tea Blending
Or just relax and enjoy the magic of the season at the Lodge, made perfect by cocoa sipped fireside. Mmm...and to all a good night!

Reservations are required for the workshops. All our welcome!

Give us a call - 1.866.30.LODGE or email us at to reserve space.

Click here for more information.