“I’ve been wanting to do this for a long time,” comments Jennifer Salandi, owner of Ballastone Inn
about the Simply Ballastone
cookbook. “Guests kept asking for recipes. They want something extra to take away from their stay with us.”
Featuring over 100 rare and selected recipes (“different chefs have worked in the kitchen, bring in different recipes and I’ve kept them”) from the Savannah, Ga.-based
property, the hard-cover cookbook also provides a two-page history of the city as well as The Ballastone, which dates back to 1838. The 16-room
property is highly regarded for its full southern breakfasts
, high afternoon teas
and hors d’oeuvres.
“Our afternoon teas are fairly sophisticated,” she says. “Every night, we serve both hot and cold hors d’oeuvres, many of which are real southern fare.”
The hors d’oeuvres include cheese balls, which Salandi says they do a lot; and Vidalia onion dip that is served hot.
“I try to use Georgia produce or products in many of the dishes.”
Ballastone also does a lot breads.
“Every morning we have homemade available on the bar. We do everything from a fruit nut bread to a bread with dates and naval oranges in it, and more.”
And scones, which she says are good and not too big.
As for what’s popular at Ballastone Inn, it’s quite a few creations, according to Salandi.
“Guests really love our Cinnamon-Sugar French Toast. We tried to change it, but that didn’t work, the guest loved the original recipe. The Orange Ricotta Pancakes are popular as well. We make them small. They are light as a feather and absolutely delicious. Chocolate or lemon macaroons are really popular, too.”
She adds,” We make the best tomato sandwiches, and of course shrimp and grits, which is a more seasonal dish.”
How about a sneak peek at two of the recipes included in Simply Ballastone.
Wow everyone when you make either the Orange Ricotta Pancakes or the Scones with Blueberry Sauce and Devonshire Cream.
Ballastone Inn’s Orange Ricotta Pancakes
2 oranges – zest and juice 1 cup self-rising flour
1 ¾ cup Ricotta cheese 1 teaspoon baking powder
2 eggs, beaten Dash salt
1/3 cup plus 2 tablespoon sugar Powdered sugar
Mix ingredients together and pour batter by 3 tablespoons on griddle. Cook on low heat just under 350 degrees. Sprinkle with powdered sugar.
Ballastone Inn’s Scones with Blueberry Sauce and Devonshire Cream
2 cup all purpose flour ½ cup butter, sliced cold
3 tablespoon brown sugar 1 teaspoon baking powder
½ teaspoon salt 1 egg, separated
1 cup sour cream
1 cup fresh or frozen blueberries 1 cup sugar
2 tablespoon corn starch 1 cup water
1 cup heavy cream ½ teaspoon vanilla extract
2 tablespoon powdered sugar (or more to taste)
Measure flour into mixing bowl, cut in butter, sugar, baking powder, baking soda, and salt until it looks like coarse meal. Add egg yolk and sour cream and blend together. Turn out on to a floured surface and roll out to ½-inch thick. Cut with cookie cutter and place on baking sheet. Add splash of water to egg white; mix and brush scones with the egg wash. Bake at 395 degrees for 12 minutes; turn pan around and bake 2-3 more minutes. Blueberry Sauce
: Combine blueberries and sugar in a saucepan. Mix together water and cornstarch and add to blueberry mixture. Cook over medium heat, stirring occasionally, until berries burst and sauce is thickened. Devonshire Cream
: Mix heavy cream, vanilla extract, and powdered sugar in mixing bowl. Transfer to serving bowl and top with nutmeg, if desired.
Want more great recipes, or perhaps have someone on your holiday list that loves cookbooks? If so, order a copy (or copies) of Simply Ballastone
for $20 by calling 912-236-1484 or 800-822-4553.
photo courtesy of Ballastone Inn