Biltmore House

The Main Building

       This country retreat is one of our many, many homes...Yeh right…we could only wish! We probably couldn't even afford the electric bill, anyway, a couple of years ago, my wife and I went to visit my daughter in North Carolina, while we were there I wanted to see the largest single-family owned home in the United States, The Biltmore House. so we grabbed our daughter and two of her sons, the youngest a pre-schooler for obvious reasons and the older one for a peek at history, by the way, he took the long way around to his school, that day.  What was really unusual, it was the same day he didn’t make it to school. (LOL) and started up the car and started on the trek.  Here, as your humble high-paid tour guide, is where I give you a little history of the house, also, was probably where the well-known saying "the house that George built" started, anyway, George W. Vanderbilt, (I’ll refer to him as George), one of the heirs to the Vanderbilt family fortune, In 1889, started construction of Biltmore House on 125,000 acres of an environmentalist dream that surrounds it, which included hills, forests, pastures, lakes, rivers. All of it was to make the estate self-sufficient, which made George a man before his time.  George built his home on a very high ridge that would show the expanse of his estate. His home, is a 250-room French Renaissance chateau, which was a true marvel for its time, it was the largest undertaking in residential architecture. Over a six-year period, an entire community of craftsmen came together to create America’s largest home. In 1895, George opens his home to his friends and family. On Christmas Eve, the country retreat, (can you believe that, sound like his cottage in the hills), George spent so long in planning his amazingly, decorated, full of mystery and beautiful home which was finally open and he moves in. The completed home has over four acres of floor space, including 35 bedrooms, 43 bathrooms, and 65 fireplaces, like I said before, can you imagine the electric bill and funny enough it was one of the first home that had electricity.  While we were on the self-guided tour of the house we heard, about a village the Vanderbilt's constructed, in 1890, a village to give the workers of the estate, which they called Biltmore Village. The small village that is now entirely in the city limits of Asheville, North Carolina, is adjacent to the main entrance of which it now called, the Biltmore Estate, Once known as the town of Best, George Vanderbilt created this village as a "company town" for the estate workers. The community was planned and designed to reflect the qualities of an English country village.  The village had a hospital, shops, a school, a railroad depot, (which reminds me now, that the railroad was made so George could bring everything to build his estate), and other services available, including its own church. To continue, while, on the tour, and walking through house, we could just imagine the grandeur and living in that golden age, being one of his guest, and amazed at seeing such a "grand" house.  George was really known for his forward thinking for that period, the home was built with many modern conveniences that we take for granted today. After the tour, we went to the many gift shoppes, and purchased some books, trinkets, and some of their famous Ice Cream cones.  We then went outside to the courtyard to sit, (which was next to the stables), and buildings that held the family carriages.  We sat on some chairs next to the shoppes, and enjoyed, by then, (our melting, and wonderful), ice cream, while enduring hair-blowing winds, (which eventually calmed down). We decided to look at the books, which included the following dessert recipes, and also check out our other purchases.  All in all, it was one of the most memorable trips I have ever had the honor to take. I hope you enjoy the recipes, also, just to let you know, they were made with the same ingredients that the house used back in the day and were mostly grown on the estate.

The Kitchen

Sticky Toffee Pudding Cake

Ingredients:

• 1 pound dates, chopped
• 1 ½ teaspoons baking soda
• 1 ¹⁄₃ cups boiling water
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup butter, softened
• ½ cup dark brown sugar
• ²⁄₃ cup molasses
• 1 ½ teaspoons vanilla
• 2 eggs

Method: reheat oven to 325°. Combine dates, baking soda, and water in a small bowl; set aside. Sift together flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, beat butter and dark brown sugar together until light and fluffy. Add molasses and vanilla. The mixture will look slightly "broken" but will come back together. Add the date mixture and dry ingredients; mix just until combined. Pour into a well-oiled 9-inch cake pan, individual loaf pans, or silicon molds. Bake for approximately 20 minutes; time will vary depending on chosen pan. When done, cakes will be firm to the touch and a toothpick or paring knife will come out clean.

Tip: dress up this dessert by adding a dollop of whipped cream, a drizzle of your favorite caramel topping, and fresh berries.

Praline Pumpkin Pie

Crust

Ingredients:

• 1 pie crust, partially baked
• 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped
Filling

Ingredients:

• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)

Method: Preheat the oven to 400 degrees. Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9" deep dish pie shell and bake in preheated oven for about 10 minutes. Then place in freezer until praline mixture is semi-frozen. For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl. Add the salt and spices, mixing well. Slowly stir in the milk and cream, and then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set. Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake. If desired, garnish with candied pecans and whipped cream when cool. 

Apple Almond Tart

Tart crust Ingredients:• 11 tablespoons butter
• 1/3 cup sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cake flour*

Cream the butter and sugar together. Slowly add egg and vanilla, then flours, until well mixed. Set aside.

*(If you do not have cake flour, make your own. For 1 cup of cake flour: measure 1 cup all-purpose flour. Remove 3 tablespoons and replace with 3 tablespoons of either cornstarch or potato flour. Sift together.)


Frangipane filling

Ingredients:

• 13 tablespoons butter
• 3/4 cup almond paste
• 1 egg, separated (reserve egg white for almond topping)
• 3/4 cup sugar
• 3 eggs
• 1 cup bread flour

Mix almond paste with egg yolk to make it smooth. Cream the almond paste with butter and sugar. Slowly add eggs, then flour. Set aside.

Apple filling

Ingredients:

• 3 apples, peeled and chopped
• 3 tablespoons sugar
• 3 tablespoons brown sugar
• 1 1/2 teaspoon ground cinnamon
Mix chopped apples with sugars and cinnamon. Set aside.

Almond topping

Ingredients:

• 1 cup sliced almonds
• 1 egg white
• 2 tablespoons sugar
Mix almonds, reserved egg white, and sugar. Set aside.

Method: Roll out tart dough and place in a 10-inch tart pan and place in freezer until frozen, about 1 hour. Remove from freezer and spread a thin layer of frangipane filling on frozen tart shell. Spread apple filling on frangipane. Top with almond mixture. Bake at 325 degrees for about 45 minutes.

Caramel Macadamia Nut Tart

Sugar Dough

Ingredients (for 1 tart):

• 5 Tbsp. Butter
• 3 Tbsp. Sugar
• 1/2 each Eggs
• 1/3 cup All Purpose Flour
• 1/3 cup Cake Flour
• 1/2 tsp. Vanilla
Cream the butter and sugar. Add the eggs and vanilla. Add the flours. Refrigerate until

Filling

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup water
• 1/3 cup corn syrup
• 1 3/4 cups butter
• 1/3 cup heavy cream
• 3 cups macadamia nuts, toasted

Method: Line tart shell with sugar dough. Bake shell until for about 15 min. They are done when the shell is golden brown. Combine sugar, water, and corn syrup in large pot and stir. Brush down sides. Cook until sugar caramelizes to a dark amber color. Cook until it reaches 330F-340F. Time will vary, depending on each individual stove. Do not stir. Remove pot from heat; immediately add

Chocolate Mousse Torte

Cake

Ingredients:

• 2 cups sugar
• 3/4 cup oil
• 2 1/2 eggs
• 1 cup cocoa powder
• 2 cups cake flour
• 1/2 tablespoon baking soda
• 3/4 cup sour cream
• 1 1/4 cup buttermilk
• 1/4 tablespoon vanilla

Cream the sugar, oil, and eggs together. Sift dry ingredients together. Alternately add the liquid (sour cream, buttermilk, vanilla extract) and dry mixtures in 3 parts. Bake at 325 degrees (on low fan, if using a convection oven) until done.

Mousse

Ingredients:

• 1 cup sugar
• 2 8-ounce packages cream cheese
• 1 1/3 cup white chocolate
• 2 cups heavy cream

Cream the sugar and cream cheese until soft and smooth. Melt white chocolate and keep warm. Whip heavy cream until soft peaks form. Fold warm chocolate into cream cheese mixture, and then fold in whipped cream.

Ganache

Ingredients:

• 1 cup heavy cream
• 1 1/3 cups semi-sweet chocolate

Bring heavy cream to a boil; pour over chocolate and stir to combine. Reserve a small amount of ganache, about 1/4 cup, to add to buttercream.

Buttercream

Ingredients:

• 12 tablespoons butter
• 8 tablespoons shortening
• 4 cups powdered sugar

Decoration: chocolate curls (optional)

Cream the butter and shortening until very, very smooth. Add sugar (approximately 1/2 cup at a time) until combined. Add reserved ganache and stir to combine.
Method: Cut chocolate cake into three layers (keep top layer as top of torte). Place bottom layer on cake plate and spread with ganache. Add middle layer and repeat. Add top layer. Ice only the sides of the torte with chocolate buttercream; place chocolate curls on the sides. Pipe ropes of chocolate mousse on the top.

Toffee Pumpkin Roll

Cake

Ingredients:

• 4 eggs
• 1 egg, separated; egg white reserved for filling
• 1 1/3 cups granulated sugar
• 3/4 cup prepared pumpkin purée
• 1 teaspoon lemon juice
• 1 1/3 cup bread flour
• 1 1/4 teaspoons baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 2 teaspoons salt
• 1/3 cup Heath Bar toffee pieces

Beat eggs and egg yolk on high speed for 5 minutes. Gradually add in sugar. Stir in the pumpkin purée and the lemon juice. Sift all dry ingredients together and add in toffee pieces; fold into pumpkin mixture. Spread evenly on half-sheet or jelly roll pan, sprayed and lined with parchment. Bake at 325 degrees until cake feels springy to the touch, for about 10 min.

Filling

Ingredients:

• 12 tablespoons butter
• 8 tablespoons shortening
• 2 3-ounce packages cream cheese
• 5 cups confectioner sugar
• 1 egg white
• 1/2 teaspoon lemon juice

Cream the butter, shortening, and cream cheese until completely smooth. Add confectioner sugar (approximately 1/2 cup at a time) and mix. Mix egg white and lemon juice together and add to icing.

Method: Spread filling evenly over the surface of the pumpkin cake, then roll cake gently into a log lengthwise.

The Grand Dining Room