There’s nothing quite like enjoying an evening in Biltmore Village. With shopping, beautiful sights and good drinks, it’s one of the most romantic places in Asheville.
And, if you’re looking for a delicious farm-to-table dinner once all the shops have closed and the day is coming to an end, look no further than Corner Kitchen. This beautiful space was created for those seeking a unique drink, a comforting meal and a beautiful patio view. Open for breakfast, lunch and dinner, Corner Kitchen has something for everyone of every lifestyle. And if that isn’t convincing enough, former President Barack Obama and Michelle Obama dined at Corner Kitchen in 2010 and loved every bite.
“The Corner Kitchen turned 15 years old this year, and next year, the house itself turns 125 years old,” says Catherine Campbell, a 20-year Asheville resident and representative of Corner Kitchen. “This is a beautiful example of a place that has strong roots, creates its own culinary traditions that endure, and a place that naturally fosters a strong sense of community. I’ve seen locals and visitors eat here for breakfast, lunch and dinner … sometimes all three meals in the same day! Because it’s truly a home away from home.”
Chef David Van Tassel was kind enough to share some delicious recipes our readers can try at home for the holidays. If you create these yourself, let us know how they turn out! Not much of a chef? David is more than happy to cook something up so you don’t have to. Cheers!
David’s Corn Bread
Yield: 8 slices
Ingredients
1 cup corn kernels (ideally fresh, but you can use frozen)
1/4 pound butter
1 pint cornmeal (self-rising)
1 cup all-purpose flour
1 cup high-gluten flour
1 tablespoon salt
1 pint buttermilk, shaken
3 eggs, large
1 cup buttermilk, shaken
1/2 cup herbs, chopped
Method:
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Preheat 12-inch cast-iron pan in oven at 350 F.
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In a small saute pan, melt butter with corn (10 minutes).
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In large bowl, whisk together cornmeal, flour and salt.
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Add 1 pint buttermilk to dry mix.
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In small bowl, whisk eggs, add 1 cup buttermilk and mix till curdled.
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Add egg mix to dry mix and fold together with spatula.
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Add butter and corn mix and herbs.
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Fold all together, but don’t over-mix.
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Spray hot cast-iron pan with nonstick cooking spray.
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Quickly pour in batter and smooth with spatula.
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Bake for 45 minutes at 350 F (set timer).
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Remove from oven and allow to cool in pan, 1 hour minimum.
Fig Salad
Banyuls Vinaigrette:
1/4 cup honey
1/2 cup Banyuls vinegar
3/4 cup olive oil
3/4 cup canola oil
1 teaspoon kosher salt
Method:
1. In a food processor, add honey and vinegar and blend till incorporated.
2. Slowly drizzle in oils till emulsified.
3. Season with salt.
4. Store in fridge and shake before using.
Pumpkin Goat Cheese:
2 cups chevre
1 cup pumpkin puree
1 tablespoon pie spice (cinnamon, nutmeg, clove, ginger, allspice)
1 pinch cayenne pepper
1 teaspoon kosher salt
Method:
1. In a food processor, whip goat cheese till smooth.
2. Add in remaining ingredients and whip till incorporated.
3. Store in fridge.
Also needed:
4 cups salad greens
1 cup toasted hazelnuts, crushed
12 figs, fresh
Salad Presentation:
1. On medium-sized plate, make a nice swoosh of the pumpkin goat cheese.
2. Dress the salad greens to taste with the vinaigrette and season with salt as well.
3. Place the greens on the small part of the swoosh like a mountain.
4. Place figs on top of salad.
5. Sprinkle the hazelnuts on top.
6. Drizzle a small amount of vinaigrette on side.
Grilled Mountain Apples with Bourbon Sorghum Walnuts, Dried Apple and Celery Mostarda and Whipped Cheddar
Here we are featuring fruit as the star of the plate, instead of being an often maligned side or garnish. Western North Carolina produces some of the best apples on the planet. Especially fun is to use a variety of apples for some differing takes. Go wild! There is more in the apple family than Red Delicious. Try some Honeycrisp in late August, Jonagold in early September, and don’t forget some Pink Ladies in October! This dish is all about the interplay of flavors, salty-sweet, spicy-earthy, sour-creamy. After all, an apple a day … And what isn’t better with cheese?
Ingredients:
4 apples, cored and cut into 8 pieces
1 tablespoon olive oil
2 teaspoons Cajun seasoning or salt
1/4 cup bourbon (Evan William’s Single Barrel is my house standard.)
1 cup sorghum
1 pint walnuts, whole or pieces, roasted
1 cup dried apples, medium diced
1/2 cup apple juice or cider
2 stalks celery, medium diced
1 Vidalia onion, medium diced
1/2 cup apple cider vinegar
2 tablespoons Lusty Monk Mustard (1 tablespoon whole grain and 1 tablespoon Dijon)
1/2 teaspoon ground cinnamon
8 ounces cream cheese (room temperature)
8 ounces aged sharp cheddar, grated
2 dashes Worcestershire sauce
2 dashes hot sauce
Method:
1. Preheat grill to medium heat.
2. Toss apples in oil and Cajun seasoning. Set aside.
3. In a small saucepan, flame bourbon and add sorghum.
4. Bring to a boil and fold in walnuts. Set aside to cool.
5. Rehydrate dried apples with juice.
6. Sweat celery and onion in pan until almost translucent.
7. Deglaze with cider vinegar and turn off heat.
8. Fold in mustard and cinnamon; hold at room temperature.
9. Place small pinches of cream cheese in food processor while it is spinning.
10. Whip till smooth and add cheddar.
11. Finish with sauces.
12. Place apples on grill, 2-3 minutes per side.
13. Spread whipped cheese on plate.
14. Make small mounds of mostarda and top with apples.
15. Scatter/drizzle walnuts about.
16. Eat and smile!