Featured
Apple Stack Cake —
for fall celebrations
Our Daily Bread
As we devour all manner of tomato sandwiches during the summer, it occurs to us that a loaf of bread has to do a lot of heavy lifting in the Holly Hill universe. And we're reminded (again!) that Midway Bakery bread is the one item that shows up on every menu, no matter which restaurant, so we dropped in to watch longtime baker Michael Barcus show us how the magic happens.
Bourbon Tomato Jam
Our Bourbon Tomato Jam is worth turning on the stove for! Make a double batch and stow the extra in your freezer; you’ll thank us come January when there’s snow on the ground and sun-ripened tomatoes are a distant memory.
Rhubarb Mostarda
We know the rhubarb in our Holly Hill Inn gardens won't be around for long, so we're always looking for ways to preserve this tart treat. The mostarda comes together quickly but its tangy flavors can be enjoyed for weeks.
Southern Heirloom Coconut Cake
Katherine McCutchen’s recipe originally appeared in the Heritage Cookbook, first published in 1998 by the African American Heritage Center of Simpson County, Ky. According to an article at the time of her death, the South Union matriarch was “an influential and driving force behind the creation and preservation of the African American Heritage Center.”
We present Mrs. McCutchen’s recipe almost exactly as she wrote it – in her usual meticulous way, according to her son Keith. It would be perfect for Easter, Mother’s Day, Derby or graduation. Really for any spring celebration.