Kitchen Recipes

At Shakerag, our meals are prepared by area caterers, using locally grown and organic foods wherever possible. We think you will find our food delicious!

Breakfast

Shakerag Homemade Granola

Heat 1 cup water to 1/4 cup honey. Remove from heat. Add the following:Oats, walnuts, almonds, & sunflower seeds. Stir. Bake at 300 for 5 min. Stir in raisins.

Caramel French Toast Casserole
from Elizabeth Koella

1 loaf french bread (I used homemade Challah)
1/2 cup butter
1 cup brown sugar
3 tbsp Karo or Maple syrup
6 eggs
1 and 1/2 cups milk
1 tbsp vanilla
cinnamon

Melt butter and brown sugar and syrup over medium heat. Bring to a boil and then pour into 9 x 11 casserole, coating the bottom. Slice bread into 1 inch widths, and arrange over caramel mixture. Mix eggs, milk and vanilla and pour over the top. Sprinkle with cinnamon and cover with plastic. Refrigerate overnight. Uncover and bake at 350 for 45 minutes. Serve with fresh fruit. I drizzled a bit of cream over the top after baking.

Falls Mill Grits
link to the Falls Mill website

Proportions: 3 parts water to 1 part grits
Rinse grits in bowl with water. Stir. Pour off water and chaff, reserving grits. In a heavy-bottomed pan, boil 3 cups water and salt. Add rinsed grits. Bring to a boil again. Turn heat down to low. Cover. Simmer for about 20 minutes.

Quick Cooking Oats and Other Rolled (or flaked) Grains
from Vegetarian Cooking for Everyone

3 cups water
1 1/4 cups rolled grains

Bring water to a boil, and stir in the grain. Lower the heat and simmer until the cereal is thickened, about 5 minutes. Cover and let stand for 5 minutes before serving.

Dinner

Hines Hickory-Smoked Ham
from How America Eats by Clementine Peddlefurd

Shakerag Chef: Anne Griffin
note from Anne: The key to this recipe is the ham itself - my favorite is Bingham Ham (out of Nashville) or Clifty Farms (more easily found). There may be others as good but not just any ham will do!

1 hickory-smoked ham
6 medium onions, sliced
2 3/4 cups brown sugar
2 cups cider vinegar or cooking wine
2 bay leaves
24 whole cloves
1 cup dry bread crumbs
2 teaspoons dry mustard
1 teaspoon ground cloves

Cover ham with cold water; soak 1 to 3 days, changing water frequently. Scrub ham, place on rack, skin side down in large kettle. Cover with cold water. Add onions, 2 cups brown sugar, vinegar, bay leaves and whole cloves. Bring to boiling; simmer 20 to 25 minutes per pound. When small bone at hock end can be twisted out, ham will be done. Let ham cool in water. Remove skin; cut off some of fat. Score fat. Mix remaining 3/4 cup sugar, bread crumbs, mustard and cloves. Pat on ham, while fat is moist. Bake at 400 F for 25 minutes or until ham is glazed and brown. Cut ham in very thin slices when serving.

Studio Intensives at St. Andrew's-Sewanee • Sewanee, TN