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)

Chef Ian's King Crab & Country Ham Stuffed Prawn

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

Ingredients:
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

Method:

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.


Enjoy!

Friday's Recipe: Beef Wellington

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

Ingredients

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

Directions

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!

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

Ingredients:

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

Preparation:

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

Enjoy!!

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

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.

Regards,
Barbara Knight


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

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.

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:

Ingredients:

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


Preparation:

• 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!