One of the highlights of staying at our Georgia accommodations is the opportunity to enjoy our award-winning cuisine.  You can savor a taste of Glen-Ella Springs at home with our bed and breakfast recipes below.  Then be sure to make reservations for a getaway at our B&B, so you can experience in person the delicious cuisine in our peaceful country setting.

Cheese Strata | Macadamia Crusted Boneless Chicken Breast | Molten Chocolate Cake | Tomato Basil Cheese Grits

CHEESE STRATA

Servings: 12

• 1 ½ baguette, sliced ½” thick rounds
• 3 ounces butter, melted
• 4 cups cheddar cheese, grated or 2C cheddar & 2C smoked gouda
  (put gouda on 1st layer & cheddar on top)
• 3 cups half and half
• 1 cup whipping cream
• 1 teaspoon pepper
• 10 or 11 eggs
• 2 teaspoons salt
• 1 teaspoon dry mustard

Layer of bread then butter bread with ½ of melted butter. Top with 2 cups of cheddar cheese. Repeat bread, butter & cheese layers. Mix eggs, salt, mustard, and pepper. Add half and half and cream. Stir well to let salt dissolve. Pour over bread & cheese layers in a half hotel pan sprayed with Pam. Bake in convection oven at 335 for 20-25 minutes. Hold in oven on LOW.

MACADAMIA CRUSTED BONELESS CHICKEN BREAST
4 chicken breast, boned and skinned

Mustard Coating

Combine and stir the following ingredients together:

• 1 cup Dijon mustard
• 1 teaspoon chopped fresh basil
• ½ teaspoon chopped fresh dill
• ¼ teaspoon chopped fresh rosemary

Breading

Combine the following:

• 1 cup macadamia nuts, chopped medium
• ½ cup bread crumbs
• ¼ cup bisquick

Lightly coat chicken breasts with mustard coating. Bread coated chicken breasts with macadamia nut mixture. Saute both sides in 1 Tbsp. olive oil until golden brown. Finish cooking chicken in a 350 oven for 15-20 minutes until done.

Dijon-Cranberry Sauce

Combine and simmer to desired consistency:

• 2 shall shallots, chopped fine
• 2 garlic cloves, minced or pressed
• 3 tbsp olive oil
• 1 tbsp all-purpose flour
• Salt and pepper to taste
• 1 tbsp corn starch
• 1 cup chicken stock
• ¼ cup white wine
• 2 tbsp Dijon mustard
• ¼ cup dried cranberries
  

• 1/2 pound bittersweet chocolate (chopped)
• 1/2 pound unsalted butter
• 4 eggs
• 4 egg yolks
• 1/2 cup sugar
• 7 tbsp all-purpose flour

Spray 8 Pyrex custard cups liberally with Bakers Joy (pan coating with flour). Melt chocolate and butter & cool slightly. Beat eggs, yolks and sugar with electric mixer on medium high until pale yellow (about 10 minutes). Reduce speed and add flour gradually. Add melted chocolate and beat until glossy (5 min.), pour mixture evenly into prepared cups. Refrigerate covered until needed. To serve, bake in convection oven 12 min. or until set around edges but centers still move slightly. They should puff up like a souffle and crack on top but still be soft in the center. Turn out of custard cups upside down onto individual plates which have been drizzled with Crème Anglaise. Dust with powdered sugar. Can freeze, then defrost in fridge or for 3-4 hrs. Bake as usual

TOMATO BASIL CHEESE GRITS

This recipe was created for our annual Heirloom Tomato Festival which is held each year in late July. One of the festival events is a casual Twilight Tomato Supper in our pavilion. We serve the Tomato Basil Cheese Grits with a braised pork roast and smoked tomato gravy.

• 2 cups water
• 1 cups half and half
• ¾ teaspoon salt
• 1 cups quick grits (not instant)
• 1 large ripe summer tomato (heirloom variety if available) diced
• 1/4 cup finely chopped fresh basil
• 2 cups shredded smoked Gouda cheese
• 1- 2 eggs, beaten
• Salt & pepper to taste as needed

Preheat oven to 400 degrees. Bring water & half and half to a boil, add salt. Whisk in grits and cook stirring until thickened, about 5 minutes. Remove from heat and stir in cheese, diced tomatoes and basil. Taste and add more salt and pepper if desired. Whisk in eggs. Pour into a 1 ½ quart baking dish and bake at 400 degrees until firm and browned on top, 20-30 minutes. Serve immediately.

Makes 6 to 8 servings.

Fig Mushroom Sauce 

10 button mushrooms sliced thin
1/2 c. gruyere cheese - shredded
2 c. heavy cream
2 T. fig preserves
salt and pepper to taste

In a medium saucepan add mushrooms, heavy cream, fig preserves, gruyere cheese stirring constantly until cheese melts.  Add salt and pepper to taste.  Continue cooking over medium heat until mixture is reduced to thick consistency.