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 know...it'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 frontdesk@buckberrylodge.com to reserve space.

Click here for more information.

Tuesday, November 24, 2009

The Perfect Turkey Recipe

Cooking a turkey can be one of the most daunting kitchen tasks. But, with a little patience, an oven timer, a few simple ingredients and an accurate meat thermometer - anyone can bring a delicious turkey to the table.

Here is Executive Chef Ian Krystik's simple recipe for the star of your Thanksgiving dinner.

The recipe that follows is for a small 12-14 .lb bird:


1 12-14 pound turkey
3 Tablespoons truffle butter
2 Tablespoons melted butter
2 Onions roughly chopped
1 Carrot roughly chopped
½ of one bunch of celery roughly chopped
6 Sprigs Rosemary
2 sprigs Thyme
1 teaspoon kosher salt
S & P to taste

Kitchen Supplies:

1 Pastry brush
Roasting pan
Kitchen Twine

  • Preheat oven to 350 degrees.
  • Thaw turkey under cold running water.
  • Once thawed remove giblets and neck (if any)
  • Place a turkey on a roasting rack in a pan
  • Place Rosemary in turkey cavity as well as a few vegetables, place remaining vegetables around the turkey
  • Add a ½ cup water (just enough to cover the bottom of the pan)
  • Lift the skin of the turkey breast up. (Skin is barely connected, so this is pretty easy.)
  • Try not to create too much of an opening at the front of the breast.
  • Take truffle butter & thyme and stuff under the skin, directly on the breast meat.
  • Using a pastry brush baste entire turkey with melted butter and add a teaspoon salt to skin.
  • Cover turkey with aluminum foil, tenting the aluminum foil as to not have foil touching the turkey, cook at 350 degrees for 3 to 3.5 hours.
  • NOTE: Meat should approximately take 15 minutes per pound.
  • With about 20 minutes left in cooking time remove foil and baste with juices thoroughly. Allow approximately 20 minutes for turkey to brown.
  • Turkey should reach an internal temperature of 175 degrees.
  • At this point, allow turkey to rest for about twenty minutes.

Carve and enjoy with your guests!

Or leave all the cooking to Chef Ian and join us for Thanksgiving Day Brunch.

Happy Thanksgiving from all of us at the Lodge at Buckberry Creek!

Friday, November 13, 2009

Friday's Recipe: Crab & Goat Stuffed Peppadews

With the holidays upon us, it's always nice to have an appetizer that wows in your arsenal.

Chef Ian Krystik's Crab & Goat Stuffed Peppadews are perfect for the times when you've said, "Let me bring something..." and they actually take you up on the generous offer.

These are so delicious, don't be surprised if you are called upon to bring these to many subsequent gatherings!

Crab & Goat Stuffed Peppadews


1/8 cup shredded Fontina
1/8 cup shredded semi-hard goat cheese
1/4 cup diced King crab
12 brined Peppadew peppers (usually available at The Fresh Market and Kroger salad bars)
1 Tbsp. butter
1/4 tsp. capers


Combine crab and cheese and stuff into pepper. Place in a preheated 350 degree oven for approximately 5 minutes. While cooking, heat butter in a pan on medium-high heat until it begins to brown. Add capers. Pour over peppers once you have put them on a plate.


Friday, November 6, 2009

Friday's Recipe: Orange Crème Brûlée

Whether you are looking to impress some guests or want to try your hand at this classic dessert for your family - this recipe will not disappoint!

Easy and delicious from the Lodge at Buckberry Creek's kitchen and Executive Chef Ian Krystik.

Orange Crème Brulee

  • 8 Egg Yolks
  • 1 Quart Heavy Cream
  • ¾ Cups Sugar
  • 1/8 tsp Boyjian Orange Oil

  1. Place eight egg yolks in a mixing bowl, add sugar and mix thoroughly.
  2. Incorporate heavy cream and mix thoroughly.
  3. Add a splash of Orange oil. Mix and taste.
  4. Note: Should taste slightly too strong in orange flavor. (After cooking some will dissipate.)
  5. Using a 6 oz crème Brûlée dish - fill ¾ of the way to the top with batter.
  6. Place Brûlée on a half sheet pan.
  7. Place in a 325 degree oven for 1 hour and 20 minutes.
  8. Add approximately 4 cups of water to the sheet tray to create a water bath for the crème Brûlée. Water should come up between the halfway and ¾ of the way to the top.
  9. When completed, drain water and place in a refrigerator for 2.5 hours to allow them to set up. Moments before serving add a teaspoon of sugar, and caramelize with a kitchen blow torch.

Serve with fresh berries.


Friday, October 23, 2009

Ian's Friday Recipe: Garlic Shrimp and Chicken Pasta

This is a great meal for a group and travels well for gatherings and pot-lucks.


Garlic Shrimp & Chicken Pasta


2.5 ounces Herb Marinated Chicken (cut into cubes)
21-25 count Shrimp
½ cup Seasoned Flour
8 thin slices of Fresh Garlic
1 tbsp Olive Oil
2.5 oz. White Wine
2.5 oz. Chicken Stock
2 oz. Heavy Cream
2 Stalks Broccolini, Chopped
2.5 - 3oz Pre-cooked Tri-color Bowtie Pasta
Salt and Pepper to taste
Dash of Romano or Parmesan Cheese

  • Heat oil in a pan on medium high heat with a tablespoon of olive oil, add garlic sauté until fragrant.
  • Add floured chicken, sauté until brown on both sides, add shrimp, continue cooking an additional 30 seconds add Broccolini, then add wine, chicken stock, and heavy cream.
  • Bring to boiling add pasta. Toss, serve in bowl. S+P to taste. Top with romano or parmesan cheese

Be sure to watch Chef Ian on WBIR if you are in the Knoxville area every Friday at noon!