Owner Jennifer Salandi says she created the newly released book of rare, selected recipes from the Ballastone’s popular kitchen in response to the many requests she has received over the years. The book is available now for holiday gifting.
The Ballastone, which dates back to 1838, features 16 exquisitely appointed guest rooms with Victorian furnishings throughout the Italianate mansion, private courtyard garden, exclusive hotel bar, an elevator and modern en suite amenities.
Holidays at the Ballastone are as festive as their decorations and elegant, full southern breakfasts, high teas and hors d’oeuvres served daily.
“Our guests are very discriminating. They particularly appreciate the wonderfully delicious and very special breads, breakfasts, tea items and hors d’oeuvres that we prepare for them daily. By popular demand, we have created this book of more than 100 recipes for them and for everyone else who wants to experience some of what the world famous Ballastone Inn has to offer. And, when Simply Ballastone cookbooks are given as gifts, the message conveyed is that the thoughtful gift giver is sharing something very special with the fortunate recipient,” Salandi said.
The new, hard cover cookbook starts off with a two-page history of Savannah and the Ballastone bed and breakfast, going back to the origins of the coastal city in 1733 while each of the four sections begins with a page of more than a dozen helpful hints related to that section.
But it’s the recipes themselves that are the stars of the book. Recipes like orange ricotta pancakes for breakfast, scones with blueberry sauce and Devonshire cream for high tea, and stuffed mushrooms with feta cheese for hors d’oeuvres are included for all to enjoy.
To obtain copies of Simply Ballastone for $20 each, call 912/236-1484 or 800/822-4553. The Ballastone Inn is located at 14 East Oglethorpe Avenue in Savannah, Georgia 31401. More information about the Ballastone is available online at www.ballastone.com.
BALLASTONE INN’S ORANGE RICOTTA PANCAKES
2 oranges – zest and juice
1 c. self-rising flour
1 ¾ c. Ricotta cheese
1 tsp. baking powder
2 eggs, beaten
1/3 c. plus 2 T. sugar
Mix ingredients together and pour batter by 3 T. on griddle. Cook on low heat just under 350 degrees. Sprinkle with powdered sugar.
BALLASTONE INN’S SCONES WITH BLUEBERRY SAUCE AND DEVONSHIRE CREAM
2c. all purpose flour
½ c. butter, sliced cold
3 T. brown sugar
1 tsp. baking powder
½ tsp. salt
1 egg, separated
1 c. sour cream
1 c. fresh or frozen blueberries
1 c. sugar
2 T. corn starch
1 c. water
1 c. heavy cream
½ tsp. vanilla extract
2 T. 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.
BALLASTONE INN’S STUFFED MUSHROOMS WITH FETA CHEESE
20 large stemless mushrooms
½ c. grated Parmesan cheese
2 T. melted butter
4 oz. cream cheese, softened
¼ c. bread crumbs
8 oz. feta cheese
1 tsp. garlic salt
¼ c. chopped green onions
Preheat oven to 350 degrees. Clean mushroom caps and brush with melted butter. Put on a baking sheet. Mix together cream cheese, feta, Parmesan, egg, bread crumbs, and garlic salt, mixing well. Stir in chopped green onions. Fill mushroom caps and bake at 350 degrees for 15 minutes. You may run them under the broiler for an extra two minutes to brown, if you wish.