Make A Reservation

The Carolina Inn Blog

Welcome to Your Carolina Inn. We wanted to give you a place to share your favorite Carolina Inn memory or experience in Chapel Hill. Read, post, share and become part of the community.


Subscribe to RSS Feed
June 18, 2014 | 04:10 PM

Chilled Asparagus Salad in the Best Chapel Hill Restaurant

Kickoff the summer season with a tasty, healthy salad. Executive Chef James Clark, of Carolina Crossroads Restaurant, makes this delightful chilled asparagus salad with baby frisée, spring onions, quail eggs, garden-fresh herbs and homemade "jar dressing." Each bite brings out a different combination of ingredients. So, get to your local farmers’ market and handpick local produce to create this delicious and satisfying salad. It’s the perfect accompaniment to any summer supper.


  • 12 Jumbo Asparagus
  • 2 Heads Baby Frisee
  • 12 Spring Onions
  • 4 Tbs. Sugar
  • 1 C. Cider Vinegar
  • 2 Tbs. Pickling Spice
  • 2 Sprigs of Thyme
  • 4 Quail Eggs
  • 2 Qt. & 2 C. Water
  • 3 Tbs. Salt
  • 1 Tbs. Olive Oil
  • Salt and Freshly Ground Pepper to Taste


  1. Put 2 qts. of water on the stove and add the 3 tbs. of salt and bring to a simmer. In a separate pot, add the sugar, vinegar, thyme and pickling spice and bring to a simmer. 
  2. While both pots are heating both up, trim Asparagus and peel way the woodsy skin which is about mid may down the stalk, rinse, and set aside.
  3. Next, take the Ramps and trim and discard the root. Then separate the bulbs from the green leaves and rinse. Keep separate and set aside. 
  4. Once your salted water is simmering (have an ice bath ready), drop in the Ramp bulbs. Poach for 2 minutes.
  5. Pull out of the water allow to drain and place them in a small no reactive bowl and pour the vinegar pickling liquid over the Ramp bulbs. Immediately cover and place into the refrigerator. This can be done several days in advance.
  6. Next simmer Asparagus for 2 minutes. Pull out and submerge in ice bath. Do not oversoak. Once cooled place asparagus on a towel to dry.
  7. Repeat this process with the Ramp leaves and set aside. You will be adding the leaves to the dressing. 
  8. Trim the dark green off the Frisee down to where it turns light green to white, cut the root end, then wash and dry. 
  9. To cook the eggs, heat olive oil in a small nonstick pan. Once hot, gently crack the quail egg and allow to cook until the egg white has cooked through. Serve sunnyside up.

Jar Dressing

  • 1 Tbs. Tarragon ~ Sliced
  • 1 Tbs. Basil ~ Sliced
  • 1 Tbs. Flat Leaf Parsley
  • 1 Shallot ~ Diced
  • 2 Cloves Garlic ~ Minced
  • 2 Scallions ~ Grilled & Minced
  • 1 Tbs. Dijon Mustard
  • 1 Tbs. Capers ~ Chopped
  • ½ Red Pepper ~ Diced Small
  • ¼ C. Sherry Vinegar
  • 1 ¼ C. of Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper to Taste

Place everything in a pint size jar, and shake vigorously. Dressing lasts up to a week in the refrigerator.

Bon Appétit!

April 01, 2014 | 06:47 AM

"Liquid Pleasure" Live Music in Chapel Hill, NC

Now serving “Liquid Pleasure” at Carolina Crossroads Restaurant and Bar. Named after a local Chapel Hill, NC band, Liquid Pleasure has been performing up and down the east coast for more than two decades. Their music is just as enjoyable as our cocktail.

Enjoy fresh air relaxing on our Front Porch while you savor Crossroads’ drinks and scrumptious cuisine. Don't forget to order a round of "Liquid Pleasure." 

Not in Chapel Hill to enjoy the ambiance at Carolina Crossroads Restaurant and Bar? Here's our recipe. We look forward to seeing you the next time you're in town.

  • 1 oz. Absolut Citron
  • 1 oz. Stoli Raspberry
  • 1/2 oz. Chambord
  • 1/2 oz. Fresh Lemon Juice
  • Splash of Sparkling Wine
  • Seasonal Berries for Garnish

Shake! Pour! Enjoy...Cheers!


November 13, 2013 | 07:50 AM

Santa’s Secret Martini at Carolina Crossroads Bar in Chapel Hill

Phillip Ivey longtime bartender at Carolina Crossroads Restaurant and Bar created a holiday cocktail dubbed Santa’s Secret Martini to be enjoyed by all. Tis the season to enjoy great cuisine and tasty cocktails!

Santa’s Secret Martini

  • 1 oz. Domanie de Canton
  • 1 oz. Stoli Vanilla
  • ½ oz. Kahlua
  • ½ oz. Bailey’s
  • Splash of Cinnamon Schnapps ~ Just a Splash!
  • 1 oz. cream


  • Add all ingredients into a cocktail shaker and shake vigorously.
  • Pour into a martini glass rimmed in colored sugar and cinnamon.
  • Garnish with a cinnamon stick.


November 05, 2013 | 02:28 PM

Holiday Dessert Recipes from Our Chapel Hill Kitchen to Yours

It’s that time of year to begin planning your holiday menus. Carolina Crossroads Restaurant's highly skilled Executive Pastry Chef Sara Thomas has shared one of her exceptional dessert recipes for Brown Butter Sweet Potato Cake. This tasty layered cake is moist and airy with great textures and seasonal flavors. Add a scoop of Roasted Potato Ice Cream and garnish with Butterscotch Sauce. From our kitchen to yours, this simple dessert recipe will leave your guests asking for more.

Brown Butter Sweet Potato Cake

  • 6 oz. Melted Brown Butter  
  • 1 ½ C. Sugar  
  • 2/3 C. Brown Sugar  
  • 2 Eggs  
  • 1/3 C. Buttermilk
  • 1 ½ C. Sweet Potato Puree
  • 9 oz. AP Flour
  • 1 ½ tsp. Baking Soda
  • 1 ½ tsp. Cinnamon
  • 1 tsp. Ginger
  • ¼ tsp. Cloves
  • ¾ tsp. Salt 


  • Place butter in a pan on medium heat and cook it until it starts to brown – a medium dark color. Place in a container until cool.
  • In a mixing bowl with paddle attachment, cream together sugar, brown sugar, and eggs.
  • Add the buttermilk and sweet potato puree. Then add all the dry ingredients.
  • Add the brown butter until all ingredients have been incorporated.
  • Pour mixture in two 10” cake pans.
  • Bake at 350° for approximately 10 to 15 minutes or until done.
  • Completely cool cake. For best results refrigerate to cake overnight.
  • Slice the cake into 3 slices.
  • Place a layer of cake on a plate and add a thin layer of icing on top.
  • Add another layer of cake and add a thin layer or icing; repeat one more time.
  • Refrigerate cake for approximately 2 hours.
  • Cut cake into 12 – 16 slices.
  • Add Toffee Sauce on plate.
  • Place slice of cake on the plate, and add a scoop of Roasted Sweet Potato Ice Cream.

Brown Butter Sweet Potato Icing

  • 12 oz. Brown Butter  
  • 24 oz. Cream Cheese  
  • 1 tsp. Maldon Salt ~ Can Substitue with Kosher Salt 
  • 1 C. Brown Sugar 
  • 10 oz. Powdered Sugar  
  • 1 T. Vanilla Extract  
  • 1 C. Pecans ~ Toasted & Chopped


  • Place butter in a pan on medium heat and cook it until it starts to brown – a medium dark color. Place in a container until cool.
  • In a mixing bowl with the paddle attachment, combine the cream cheese and salt until creamy.
  • Add the brown butter and mix until completely incorporated.
  • Add the brown sugar, powdered sugar, and vanilla extract.
  • Finally, add the chopped pecans.

Butterscotch Sauce

  • 6 oz. Brown Butter
  • 3 ¾ C. Sugar
  • 2 ½ C. Corn Syrup
  • 2 ½ C. Heavy Cream
  • 1 ¾ tsp. Salt


  • Place butter in a pan on medium heat and cook it until it starts to brown – a medium dark color. Place in a container until cool.
  • Add the sugar and corn syrup; bring to a boil.
  • Add the salt and heavy cream; bring to a boil again.
  • Refrigerate.
  • Store in the refrigerator. Butterscotch Sauce will last for about one month.

Yield 12 Cups

Roasted Sweet Potato Ice Cream 

  • 12 oz. Roasted Sweet Potato
  • ½ tsp. Cinnamon
  • 1/8 tsp. Ginger
  • 1/8 tsp. Nutmeg Smidgen Cloves
  • 8 ¾ oz. Sugar     
  • 17 ½ oz. Heavy Cream
  • 17 ½ oz. Milk
  • 1 Vanilla Bean
  • 3 ½ oz. Corn Syrup
  • 1 tsp. Maldon Salt ~ Can Substitute with Kosher Salt
  • 7½ oz. Egg Yolks


  • In a saucepan, heat up the sweet potato, all the spices and sugar. Mix everything together.
  • Add the heavy cream, milk, vanilla bean, corn syrup, and salt. Bring to a boil.
  • Temper the egg yolks with the hot mixture.
  • Combine the cream mixture and egg yolks completely.
  • Place in an ice bath until cool.
  • Place mixture in a container and refrigerate overnight.
  • Pull that vanilla bean out.
  • Spin mixture in an ice cream machine.

 Yields 2 Quarts


August 15, 2013 | 02:57 PM

Praline Bread Pudding

Bread Pudding like you’ve never had before. This delicious recipe is a dessert to serve after any meal any time of year. Sara’s praline bread pudding is made with homemade southern pralines and topped with a sweet caramel sauce. Each bite will melt in your mouth with smooth and tasty flavors.

Southern Pralines

3 ¼ C. Pecans 
2 ¼ C. Sugar
2 ¼ oz. Butter
¾ C. Buttermilk
Splash Corn Syrup
¼ tsp. Salt
¼ tsp. Baking Soda
Splash Vanilla Extract
1. Combine everything together in a large sauce pot, and cook on medium heat.
2. Stir occasionally to ensure mixture does not burn.
3. Cook until mixture thickens or until it reaches 230° F – 235° F.
4. Remove pot from hear, and stir until the mixture cools down slightly about 5 minutes.
5. Scoop pralines onto a lined sheet pan.

Yields 2 lbs. 5 oz. 110 pieces of Pralines

Praline Bread Pudding

2 C. ½ & ½
2 C. Heavy Cream
8 oz. Sugar
1 Vanilla Bean ~ Sliced
8 oz. Yolks
30 Croissants ~ Rough Chopped
1 lb. 4 oz. Pralines ~ Broken into Pieces
3 Bananas

1. In a sauce pot, bring together the ½ & ½ , heavy cream, vanilla bean and sugar to a boil.
2. Temper yolks with hot cream, and combine mixtures together.
3. Pour hot mixture over croissants and pralines.
4. Let mixture stand for a few minutes to allow the croissants soak in the hot mixture.
5. Place the croissant mixture into your desired pan/dish/mold.
6. Place dishes into a water bath and bake at 300 °F for about 45 minutes or until done.

Yields 17 Tins (6 oz. in each)


March 06, 2013 | 09:29 AM

Bacon Wrapped Turkey Recipe

A guest who attended the Annual North Carolina Restaurant and Lodging Association (NCRLA) "Taste of North Carolina" event requested Executive Chef James Clark’s Bacon Wrapped Turkey recipe on our Facebook wall. The request and recipe are noted below. Enjoy!

Please, please, please post Chef James's recipe for the bacon-wrapped turkey from the annual North Carolina Restaurant and Lodging Association (NCRLA) "Taste of NC" event! Land sakes that was wonderful! Great staff, too! Thanks. :)

12 Slices of Cherry Wood Smoked Bacon
Half a Turkey
Cackalacky Sauce
Plastic Wrap
Meat Thermometer
Drip Pan

Prepare the Day Before

  • 12 Slices of Cherry Wood Smoked Bacon laid out long ways overlapping.
  • Cut turkey long ways and wrap bacon around turkey.
  • Shape in plastic wrap and keep even on both sides.
  • Sit overnight in the refrigerator.


  • Preheat oven to 350°.
  • Unwrap turkey from plastic wrap and place on a rack with a drip pan underneath.
  • Roast turkey in the oven for 1 hour and take an internal temperature.
  • Once the internal temperature reaches 120°, pull the turkey out and baste it with Cackalacky sauce every 15 minutes or until the turkey reaches an internal temp of 160°.
  • Once it reaches 160° remove turnkey from over and allow it to rest for 20 minutes before slicing.

Serves 4-5

Bon Appétit!

January 17, 2013 | 09:48 AM

Seared Scallops Recipe

Executive Chef James Clark’s Seared Scallop recipe is elegant, simple to prepare and delicious! These tender scallops are well-balanced with sweet and nutty undertones and can be served as an appetizer or entrée. The scallops are finished with North Carolina trout caviar – what more could you ask for?

Pickled Radishes
2 Radishes
2 Tbs. Sugar
2 Tbs. Salt
¼ C. Red Wine Vinegar

  • Slice the radishes thin and place in a non reactive bowl.
  • Heat and dissolve the sugar, salt and vinegar and pour it over the radishes.
  • Place radishes into cooler for a day. They are now ready to be used.

¼ lb. Arugula
1 Shallot ~ Minced
1 Clove Garlic ~ Minced
3 oz. Crushed Pecans ~ Toasted
3 Tbs. Extra Virgin Olive Oil
1 Tbs. Honey
Zest of 1 Lemon
Salt and Freshly Ground Pepper to Taste

  • Blanch and shock the arugula. Press out the remaining water.
  • Chop the arugula and add to a food processor.
  • Add all reaming ingredients and purée.


  • Choose high quality dry packed scallops that are 10-15 scallops a pound and keep them dry.
  • Season with salt and freshly ground pepper. Sear in a hot pan with olive oil.
  • Once the edges begin to brown, flip the scallops over and sear for approximately another minute. Don’t overcook the scallops.

Serves 2

Bon Appétit!

December 14, 2012 | 12:39 PM

Build Your Own Gingerbread House ~ Tips from Executive Pastry Chef Sara Thomas

Executive Chef James Clark and his talented culinary crew has been busy literally making and baking Christmas memories and holiday cheer daily. In fact, Executive Pastry Chef Sara Thomas and her team will make about 2,000 Christmas cookies of all shapes, sizes and designs this month, including 500 for our Christmas Day brunch. Sara says to save room for sugar cookies loaded with sprinkles and chocolate stripes.

Sara is really excited to help judge our 10th Annual Gingerbread Village Competition and offers five of her own gingerbread house tips:

1. Have a theme and it does not have to be just Christmas. It could be local landmark or a place that is celebrating a big anniversary, or perhaps a current event. If you want it to be Christmas, then maybe the 12 days of Christmas, Santa’s Workshop, etc.

2. Icing is key as it needs to be right. This could take a little trial and error but follow the recipe below. The trick is to make sure it is not too firm because it will be too hard to pipe. But if it is too loose it will not stand up and make a mess.

3. It is also important to have a solid gingerbread recipe. Now this is not like a gingerbread that you would eat on Christmas morning; it is a little more dense so it can stand up. Follow recipe below. 4. Make sure you have all the tools you need ready so that you are not looking for the ruler when you need it. Gingerbread houses are like building a regular house; all your measurements need to be consistent and precise.

5. Last let your imagination run wild and have fun!

Gingerbread House Dough
Yield: 1 14in. X 12in. House with Roof
Shortening –  1 ½ cups
Sugar –   1 ½ cups
Eggs –   3 each
Molasses –  1 cups
AP Flour –  6 ¾ cups
Ginger –  1 ½ T
Cinnamon –  1 ½tsp
Baking Soda –  1 ½tsp
Salt –   1 ½tsp

1. In a mixing bowl with a paddle attachment, cream together the shortening and sugar
2. Add the eggs slowly
3. Add the molasses
4. Then add all the dry ingredients
5. Chill the dough for about 1 hour
6. Roll out the dough to your desired pieces
7. Bake @ 300’F for about 15 to 20 minutes

Royal Icing
Eggs whites –  12oz
Powdered sugar – 4#
Cream of tartar – 1T
1. In a mixing bowl with a paddle attachment
2. Add the powdered sugar and cream of tartar
3. Slowly add the egg whites until you get the constantly
4. You might need to add more egg whites if the batter is to thick or you might need to add more powdered sugar if the batter is to runny.

Happy Holidays!

November 16, 2012 | 02:05 PM

Sweet Potato Bisque with Vanilla Bourbon Chantilly Recipe

Enjoy Chef’s Sweet Potato Bisque with Vanilla Bourbon Chantilly recipe! This rich and creamy bisque will warm you and your guests up this holiday season.

4 Large Sweet Potatoes ~ Peeled & Diced
½ Sweet Onion ~ Diced
1 Carrot ~ Peeled & Diced
2 Cloves Garlic ~ Chopped
1 C. White Wine
2 C. Vegetable Stock
3 C. Heavy Cream
2 T. Olive Oil
Salt & Freshly Ground Pepper
2 T. Bourbon
1 tsp. Vanilla Extract

1. In a heavy bottom soup pot, sweat the carrots, onions and garlic.  Once soft, add the sweet potatoes and cook for 4 – 5 minutes.
2. Deglaze pot with white wine.
3. Once the white wine has reduced by half add the stock and two cups of the heavy cream. Cook at a slow simmer until sweet potatoes are very soft. 
4. Take the remaining cup of heavy cream and whip it until thick and soft. Add the bourbon and vanilla and whip until a little thicker but not stiff. 
5. Once the sweet potatoes are soft, season the soup with salt and pepper and then purée in a blender until smooth. 
6. Serve immediately with a small dollop of bourbon vanilla cream. Bisque can be made ahead of time and served later.

Serves 4

Bon Appétit!

September 28, 2012 | 01:11 PM

Tailgating with Pimento Cheese at The Carolina Inn in Chapel Hill, NC

What will you serve during your next Tailgating event? Executive Chef James Clark has the answer, Pimento Cheese! This delicious recipe is simple to prepare and is the perfect tailgating food. Serve pimento cheese on burgers, pizza or simply on a cracker. This all-star recipe is packed with flavor and will surely be a touchdown during your next get-together or tailgating event.

2 Sweet Onions ~ Rough Chopped
2 Cans Diced Pimentos
3 lbs. Cream Cheese
5 C. Mayonnaise
5 lbs. Extra Sharp Cheddar ~ Grated
3 Logs of Goat Cheese
5 lbs. Gruyere Cheese ~ Grated
½ C. Crystal Hot Sauce
Salt to Taste

1. Drain ½ the liquid from pimentos onto the onions. Transfer the onions to a blender and liquefy.
2. In a heavy duty mixer add the cream cheese and whip until soft. Scrape the sides of the mixer with a rubber spatula a few times.
3. Add the mayonnaise, onion mixture, hot sauce and goat cheese. Continue to whip until blended well and sides are scraped.
4. Turn off mixer and add ½ of the grated cheese.
5. Turn mixer onto medium speed and add the goat cheese mix. Add the last ½ of grated cheese and mix until blended well and smooth. Do not over blend or the mixture will break down the cheese.
6. Add salt to taste.

Enjoy Executive Chef James Clark’s Recipe Thyme video below.

Makes 3 lbs. of Pimento Cheese

Bon Appétit!

September 24, 2012 | 08:38 AM

Crispy Oysters on the Half Shell

The fall season is the time of year to enjoy fresh oysters. Executive Chef James Clark teaches you how to create one of his favorite dishes, Crispy Oysters. These flavorful breaded and fried oysters are served with country ham and leak reduction topped with an artichoke relish. These delicious oysters are irresistible, so be sure to make plenty for sharing and definitely seconds for all.

Country Ham Leek Reduction
½ C. Country Ham ~ Diced
½ C. Leeks ~ Diced
1 tsp. Garlic
1 T. Olive oil
Fresh Ground Pepper to Taste
1 C. Heavy Cream
Oyster Liquor
2 T. Pernod 

16 Shucked Oysters ~ Save the Liquor and Bottom Shells
1 C. AP Flour
1 C. Fine Corn Meal
2 Tbs. Old Bay Seasoning
Sunchoke Relish
Enough Peanut Oil to fry Oysters at 365°

1. Mix dry ingredients together. Toss in oysters and coat well. 
2. Place each oyster in the hot oil and fry  about 30 seconds, until crisp.
3. Place a small spoonful of the reduction on the shell.
4. Top each shell with a crispy oyster strait from the oil.
5. Finish with a dab of Sunchoke relish!

Enjoy Executive Chef James Clark’s Recipe Thyme video below.

Serves 4

Bon Appétit!

August 08, 2012 | 08:50 AM

How to Can Mid-Summer Pickled Cucumbers

Its summertime, and what better time to learn how to can homemade pickles than now. Executive Chef James Clark will show you how easy it is to prepare pickled cucumbers from the garden that will last you many months to come. Harvest your cucumber crop today and start canning!

4lb Small/Medium Pickling Cucumbers ~ Firm not soft, even from end-to-end and not too fat
¾ C. Sugar
½ C. Pickling Salt
2 C. Apple Cider Vinegar
2 C. Distilled White Vinegar
4 C. Water 
For Each Jar
¾ Tbs. Dill Seed
¾ Tbs. Fennel Seed
2 Sprigs of Dill
½ a Chili Pepper of Choice ~ Optional

1. Bring your canning pot to a slight simmer and place jars, lids and sealing bands in the water to sterilize.

2. In a separate non-reactive pot, add salt, sugar, vinegars and water and bring to a slow simmer. Make sure all salt and sugar are dissolved. 

3. While everything is heating up, slice cucumbers about ¼” thick.

4. Once your jars have sterilized, carefully remove them from the pot onto a clean towel. While jars are hot, add dill and fennel seed and then add 2lbs of cucumbers. Add dill and chili pepper and continue to fill with cucumbers making sure you pack everything in tightly. 

5. Once all jars are filled, ladle the hot pickling liquid in each jar leaving a ¼” open on the top.
6. After pickling liquid has been added, wipe clean the top of each jar with a hot clean towel and carefully assemble the sealing tops and bands.

7. Now it is time to seal. Place each jar into your canning pot. The jar must have at least ½” of water over the top of the jar. Allow to slowly poach for 18 minutes. Once done, pull jars from the water and allow them to sit and cool on a dry towel on the counter. Do not put jars in ice or the refrigerator for at least 3 hours. The lid should not have a bubble that bounces up and down. If the lid is sunk in you’ve completed the canning process!

Allow the jars to sit in your pantry for at least 3 weeks before enjoying your pickles!

Makes 4 Quart Jars or 8 Pint Jars

June 06, 2012 | 03:54 PM

Chambord Glazed Scallops with Frisée and Fingerlings

Watch Chef Peter Brodsky prepare a summertime seafood delight; a perfect dish for the everyday cook. This quick and simple recipe includes fresh seared scallops, frisée, fingerling potatoes and is dressed with a flavorful Chambord glaze. Accompany this delicious entrée with a Riesling or Chambord cocktail.

10-12 oz. Diver Scallops
2 oz. Thick Cut Bacon ~ Cut into Small Strips
2 oz. Chambord
1 oz. Unsalted Butter
8 oz. Fingerling Potatoes
2 Heads Frisée
½ c. Olive & Canola Oil Blend
¼ c. Raspberry or Sherry Vinegar
10-15 Raspberries
Salt & Freshly Ground Pepper

1. Split fingerling potatoes lengthwise, and toss with a small amount of oil, salt, and pepper. Roast potatoes at 350° F for approximately 25 minutes or until tender. 

2. Clean and dry frisée, remove the root, and separate leaves into a medium mixing bowl. Set aside until you are ready to assemble salad. 

3. Render the bacon in ½ c. blended oil until crispy. Pour hot bacon and most of the fat over frisée. Add warm potatoes and raspberry vinegar to frisée and toss to combine. Adjust seasoning with salt and pepper. Place salad on plates.

4. Reheat pan with remaining bacon fat and oil. Once the pan is very hot, briefly sear the scallops on both sides, and place scallops on salad. Deglaze pan with Chambord and add butter. Remove pan from heat, and spoon Chambord Glaze over seared scallops. Garnish with Raspberries.

Serves 2

Bon Appétit!

May 02, 2012 | 05:04 PM

Tar Heel Tea

Quench your thirst with our signature drink the Tar Heel Tea created by longtime bartender of Carolina Crossroads Bar, Phillip Ivey. This southern beverage is made with fresh juicy lemons, mint sprigs, bourbon and is topped off with a secret ingredient. Watch this short video to learn how to make this refreshing drink, and discover what Phillip's secret ingredient is.

1/4 tsp. Sugar
4-5 Large Sprigs of Mint ~ Torn
3 Fresh Lemon Wedges

1. Muddle sugar, mint, lemon wedges in a rocks glass.
2. Fill rocks glass with ice.
3. Add one shot of bourbon of choice.
4. Fill glass with sweet tea made with black tea such as Earl Grey or English Breakfast.
5. Pour into a shaker, shake vigourously and serve.


April 16, 2012 | 01:38 PM

Grilled Asparagus with Arugula and Prosciutto Recipe

Nothing beats the flavor of fresh grilled asparagus on a bed of arugula, and the addition of prosciutto and Locatelli cheese makes this dish out of this world. Who knew gourmet cooking could be this simple? 

Grilled Asparagus with Arugula and Prosciutto Recipe


20 Asparagus Spears ~ Snapped at the Bottom
2 c. Arugula
4 Prosciutto ~ Thinly Sliced
4 T. Locatelli Cheese
4 Eggs
Aged Sherry Vinegar
1 T. Za’atar Spice
6 T. Extra Virgin Olive Oil

1. Drizzle about 2 tablespoons of olive oil on asparagus. Season with salt and pepper and grill until just tender.
2. Divide onto four separate plates and then add arugula, prosciutto and locatelli cheese
3. Drizzle salad with desired sherry vinegar.
4. Cook four sunny side up eggs and place on top of salad.
5. Mix Za’atar spice and remaining olive oil together and drizzle on top of egg.

Serves 4

Bon Appétit!

April 12, 2012 | 02:30 PM

Parsnip Potato Soup

Parsnips play the starring role in this hearty soup recipe. When shopping for parsnips, look for ones small to medium-sized, and should be blemish-free and firm. Enjoy this hearty meal packed with seasonal ingredients, fresh herbs and a touch of heat; the aroma will immediately sweep you off your feet!

Parsnip Potato Soup Recipe

1 c. White Onion ~ Medium Dice
2 Pieces Apple Smoked Bacon ~ Medium Dice
3 c. White Potatoes ~ Peeled and Chopped Rough
2 c. Parsnips ~ Peeled and Chopped Rough
1 Gallon Chicken stock
3 Bay Leaves
1 T. Roasted Garlic
½ c. Heavy cream
2 tsp. Fresh Thyme Leaves
Tabasco to Taste
Cider Vinegar to Taste
Salt and Freshly Ground Pepper to Taste

1. Sauté bacon until fat is rendered and bacon is almost crispy.
2. Add onions and sauté 3-4 minutes.
3. Add potato and parsnips, salt and pepper and sauté 2-3 minutes.
4. Add chicken stock, bay leaves, roasted garlic, and cream. Cook until potato and parsnips are cooked through.
5. Add Tabasco, vinegar and thyme.
6. Purée in a blender until smooth.
7. Season with salt and pepper.

April 12, 2012 | 10:29 AM

Grilled Sumac Scented Grapefruit and Frisée Salad

Enjoy using ingredients you've never utilized before until now! The use of fresh local ingredients only enhances the enjoyment and flavor of this delightful spring dish!

1 Grapefruit ~ Cut into Segments
1 T. Sumac Powder
4 c. Frisée Greens ~ Chopped Rough
4 T. Feta Cheese ~ Crumbled
4 T. Toasted Pistachios
1 Icicle Radish ~ Sliced This
4 T. Extra Virgin Olive Oil
1 T. Moscatel Vinegar
Salt & Freshly Ground Pepper ~ To Taste

1. Simply mix all the ingredients together and divide into four separate plates.

Serves 4

Bon Appétit!

April 11, 2012 | 08:17 PM

Orange-Chipotle Glazed Pork Belly, Jicama Salad & Candied Kumquats

Have you ever wondered what the best way is to braise a pork belly? Let Executive Chef Jimmy Reale show you the way! The medley of seasonings will sing to your palette bite-after-bite. What are you waiting for? Get to your local farmer's market and start cooking - there's a tasty meal in your future!

Braised Pork Belly
3 lb. Pork Belly
1 T. Coriander
1 T. Mustard Seed
1 tsp. Fennel Seed
5 Garlic Cloves
2 Bay Leaves
Salt & Freshly Ground Pepper
Veal Stock
Chicken Stock

1. Toast seeds and crack them in a food processor.
2. Lightly season pork with salt and pepper and rub them with the toasted seed mix.
3. Refrigerate overnight.
4. Grill pork so it becomes slightly crisp and place in a braising pan with garlic, bay leaves, and then cover with chicken and veal stock.
5. Cover pan with foil and cook at 275° for 4 hours.
6. When pork has completed cooking, remove foil and place in refrigerator to completely cool.
7. Remove pork and cut into 2” by 2” squares.
Orange Chipotle Glaze
8 c. Fresh Squeezed Orange Juice
1 Chipotle Pepper plus 1T. Adobe Sauce
1 T. Honey

1. Place all ingredients in a sauce pan and reduce by 75% then pour through a fine mesh strainer.
2. Place in refrigerator until ready to use.

Jicama Salad
1 Medium Jicama, peeled and julienned
1 Red Pepper ~ Sliced Thin
1 Green pepper ~ Sliced Thin
3 T. Cilantro ~ Washed and Finely Chopped
2 tsp. Ground Cumin
Salt and Freshly Ground Pepper ~ To Taste
Orange Vinaigrette ~ To Taste

Candied Kumquat
2 c. Fresh Kumquats ~ Sliced Thin and Remove Seeds
4 c. Sugar
2 c. Water

1. In a sauce pot, place water and sugar over low-medium heat.
2. Stir until sugar has dissolved then add kumquats.
3. Simmer for 15 minutes.
4. Remove from heat and cool completely.

1. Sear pork bellies on both sides in a sauté pan.
2. Add 1 cup of orange-chipotle sauce.
3. Place in a 325° oven and glaze bellies every few minutes until cooked through.
4. Place some Jicama salad in middle of plate.
5. Place pork belly on top of salad and pour some glaze over it.
6. Top with candied kumquat.

Serves 4

Bon Appétit!

February 29, 2012 | 03:52 PM

Marinated Rabbit Loin with Fregola Sarda Salad

Rabbit…the other white meat. Executive Chef Jimmy Reale shows us how simple it is to prepare a succulent Rabbit Loin dish. The Rabbit is immersed in a Shallot, Citrus, Olive Oil marinade, and then cooked to perfection. It’s placed on top a Fregola Salad mixed with Fresh Spinach, chopped Herbs, and a creamy Madeira Butter Sauce. As an entrée or appetizer, the marinated Rabbit Loin recipe is a unique dish sure to satiate any food lovers’ appetite!

Enjoy Executive Chef Jimmy Reale's instructional video below.

2 tsp. Oil
2 c. *Fregola Sarda
1 T. Shallot ~ Peeled and Diced Fine
1 T. Parsley ~ Chopped Fine
1 Orange ~ Zest
1 Garlic Clove ~ Minced
2 tsp. Extra Virgin Olive Oil
4 Rabbit Loins
2 Applewood Smoked Bacon Pieces ~ Sliced Thin
½ c. Tomatoes ~ Diced Medium
1 c. Spinach ~ Chopped Rough
¾ c. Madeira Wine
2 T. Butter
2 tsp. Chopped Herbs Mixture ~ Parsley, Oregano and Rosemary
Salt & Freshly Ground Pepper

1. Cook Fregola like you would pasta in boiling salted water. It takes longer to cook than regular pasta, approximately 15 minutes. Stir occasionally and taste for tenderness. When fregola is cooked, strain and place in ice water to stop cooking process. Then strain and keep in refrigerator until ready to use.
2. Remove any silverskin from rabbit loins being careful not to remove too much meat. Marinate rabbit with shallot, parsley, orange zest, garlic and olive oil. Preferably, marinate rabbit the day before cooking.
3. Heat a sauté pan to medium high heat.
4. Salt and pepper rabbit and sear on all sides until rabbit is cooked through.
5. Remove rabbit from pan and let rest; add bacon to hot pan and render fat.
6. After bacon is rendered, add Fregola, tomatoes and spinach.
7. Cook until all ingredients are hot.
8. Remove pan from burner and add Madeira wine.
9. Place pan back on burner; be careful of flames if using a gas burner.
10. Add butter, herbs and season with salt and freshly ground pepper.
11. Slice rabbit loins on the bias into four pieces.
12. Serve in small bowl and enjoy!
Serves 4

Bon Appétit!

*Fregola Sarda is a type of pasta from Sardinia, similar to Israeli couscous. Fregola comes in varying sizes, and typically consists of semolina dough rolled into balls 2-3 mm in diameter, toasted in an oven. Fregola Sarda can be found in most specialty food stores.

February 10, 2012 | 06:40 AM

Medjool Dates Stuffed with Spanish Blue Cheese and Lentil Salad Recipe

Don't you think it's time to add an exciting new recipe to repertoire? Executive Chef Jimmy Reale's Medjool Dates stuffed with Spanish Blue Cheese and Lentil Salad is a refreshing change to your everyday first course. The variety of ingredients used provide a medley of flavors that will engage your palette like no other salad before!

Enjoy Executive Chef Jimmy Reale's instructional video below.

Medjool Dates Stuffed with Spanish Blue Cheese, Wrapped in Prosciutto with Balsamic Syrup

12 Medjool Dates ~ Sliced in Half and Remove Pit
4 oz. Spanish Blue Cheese
12 Slices of Prosciutto
3 c. Balsamic Vinegar

Balsamic Syrup
1. In a medium-saucepan, over medium heat, add balsamic vinegar.
2. Bring to a boil and reduce to a simmer.
3. Simmer until liquid reduces by 3/4, approximately 30 minutes or until syrup-like consistency.
4. Remove from heat and cool completely.

Lentil Salad
1 c. Red Crimson lentils
2 c. Water
½ c. Arugula
¼ c. Green Onion ~ Thinly Sliced
¼ c. Red Peppers ~ Diced Small
¼ c. Yellow Peppers ~ Diced Small
2 T. Basil Oil
To Taste Salt & Freshly Ground Pepper

1. Cook lentils until just tender approximately 10-12 minutes.
2. Strain and cool.
3. Place lentils in bowl and toss with all remaining ingredients.

Basil Oil
1 c. Basil leaves ~ Tightly Packed
½ c. Parsley ~ Chopped and Washed
2 c. Olive Oil

1. Place all ingredients in blender and purée uree for 5 minutes.
2. Pour through a fine mesh strainer.
3. Keep refrigerated.

Pomegranate Balsamic Syrup
2 c. Balsamic Vinegar
¾ c. Pomegranate Juice
¼ c. Sugar

1. Place all ingredients in pot and simmer until reduced by 80%.
2. Place in refrigerator to cool.

Bon Appétit!

December 07, 2011 | 03:25 PM

Spiked Pumpkin Milkshake & Peppermint Patty Hot Chocolate Recipes

This year break out of your culinary holiday rut and branch out with these decadent seasonal beverages! Try out our holiday drink recipes:

Spiked Pumpkin Milkshake Recipe

1/3 c. Pumpkin ~ Fresh or Canned
¼ – ½ c. Milk
1/4 tsp. Vanilla
½ tsp. Cinnamon
1/16 tsp. Cloves ~ Use a pinch or an 1/8 tsp. measuring spoon and fill it half way.
1/16 tsp. Nutmeg
3 Tbsp. Pure Maple Syrup
2 c. Vanilla Ice Cream
2 oz. Premium Dark Spiced Rum
1 oz. Crushed Candied Pecans

1. It doesn’t get any easier than this. Pour a ¼ c. of milk and the remaining ingredients in a blender and purée.
2. Slowly add more milk as needed.

Peppermint Patty Hot Chocolate Recipe

Hot Chocolate Ingredients
1/3 c. Unsweetened Cocoa Powder
¾ c.  White Sugar
1 Pinch of Salt
1/3 c. Boiling Water
3 ½ c. Milk
¾ tsp. Vanilla Extract
½ c. Half-and-Half Cream

1. Combine the cocoa, sugar and salt in a saucepan.
2. Add the boiling water.
3. Bring this mixture to an easy boil while you stir.
4. Simmer and stir for about 2 minutes. Be careful not to scorch the mixture.
5. Stir in 3 ½ c. of milk and heat until very hot, but do not boil! Remove from heat and add vanilla.
6. Divide hot chocolate between 4 mugs.
7. Add cream.

Pepperming Patty Hot Chocolate Ingredients
1 oz. Peppermint Schnapps
½ oz. Vanilla Vodka
1 tsp. Créme de Menthe
10 oz. Hot Chocolate
Approximately1 oz. Whipped Cream
Shaved Chocolate

1. Pour Vanilla Vodka and Crème de Menthe into a glass mug.
2. Fill mug with hot chocolate and top with whipped cream.
3. Garnish with chocolate shavings.


November 22, 2011 | 11:43 AM

Cranberry and White Chocolate Bread Pudding Recipe

Looking for a last minute dessert to wow your guests this Thanksgiving? Executive Chef Jimmy Reale of Carolina Crossroads Restaurant has a simple recipe for a sweet finish to your holiday meal. Prepare Chef’s Cranberry and White Chocolate Bread Pudding this season; it will certainly be added to the list of traditional favorite’s year-after-year!

½ c. Dried Cranberries ~ Reconstitute in warm water then discard water
½ c. White Chocolate Chips
8 Eggs
1 ½ c. Granulated Sugar
½ qt. Heavy Cream
1 tsp. Cinnamon Ground
1 tsp. Nutmeg ~ Whole or Ground
2 tsp. Vanilla Extract
4 c. Day Old Croissants ~ Cubed

1. Place dried cranberries and white chocolate chips in food processor. Pulse 4-5 times enough to break into pieces.
2. In a large bowl cream together eggs and sugar.
3. Incorporate the cranberry and white chocolate mix with the remaining ingredients.
4. Let mixture sit 30-45 minutes or until all liquid has been absorbed.
5. Place into greased muffin pans and cook at 325 degrees until set, approximately 30-40 minutes.

Bon Appétit!

November 01, 2011 | 08:13 PM

House-Made Lamb Sausage & Sweet Potato Hash Recipe

Have you always wanted to prepare a lamb dish, but didn’t know how? Executive Chef Jimmy Reale from The Carolina Inn walks you through each step to prepare this flavorful appetizer in no time.

Lamb Sausage
1 lb Ground Lamb
2 Tbsp. Minced Onions
1 Tbsp. Ground Cumin
1 Tbsp. Chili Powder
2 tsp. Allspice
1 Tbsp. Minced Garlic
1 Tbsp. Fennel Seed
1 tsp. Crushed Red Pepper
2 Tbsp. Olive Oil
1 Fresh Egg
To Taste Salt and Freshly Ground Pepper

1. Place ground lamb in mixing bowl.
2. Incorporate remaining ingredients and mix well.
3. Set in refrigerator overnight to develop flavors.

Sweet Potato Hash
½ c. Diced Red Onions
½ c. Red and Green Peppers
1 ½ c. Sweet Potatoes, Peeled, Diced and Blanched
1 Tbsp. Butter
4 Small Pita Bread or English Muffin

Pink Peppercorn Maple Syrup
1 c. Pure Maple Syrup
1 Tbsp. Pink Peppercorns

1. Warm syrup and peppercorns in pan just before ladling the syrup on the dish.

Bacon Jam
½ c. Red Onion ~ Diced
½ lb. Smoked Bacon
½ c. Brown Sugar

1. Chop bacon into small pieces.
2. Render bacon until crispy then remove from pan.
3. Sauté onions in bacon fat until caramelized.
4. Add brown sugar and bacon.
5. Bring to a low simmer and cook for about 10 minutes.
6. Remove from heat and refrigerate until cold.

1. In a hot sauté pan brown a ½ cup of lamb sausage.
2. Add onions, peppers and sweet potatoes. Continue to cook for 5 minutes.
3. Add butter and season with salt and freshly ground pepper as desired
4. Place sausage hash on plate.
5. Ladle desired amount of maple syrup over hash.
6. Place warm pita bread on top of hash and spoon a tablespoon of bacon jam on top.
7. Fry an egg sunny side up and place on top of pita.

Serves 6-8

Bon Appétit!

September 28, 2011 | 08:40 PM

Fried Green Tomato Salad Recipe

Fried Green Tomato Salad, Carolina Crossroads style! Watch as Executive Chef Jimmy Reale shows you step-by-step how to create this flavorful salad -an excellent accompaniment to any lunch or dinner.

3 Green Tomatoes ~ Sliced ½" Thick
1½ c. Buttermilk
1 c. Flour
1 c. Corn Meal
4 c. Oil
1 c. Arugula
1 ear Smoked Corn or Corn Cut Off the Cob and Lightly Sautéed
¼ c. Toasted Pecans
3 oz. Local Farmers Cheese or Feta Cheese
1 Lemon
To Taste Salt and Freshly Ground Pepper

Chipotle Buttermilk Dressing
1 Tbs.  Chipotle ~ Puree
1 c. Buttermilk
1 Tbs. Champagne Vinegar
½ c. Sour Cream

1. Place shucked corn on outside grill and smoke using your favorite wood chips.
2. Cool. Cut corn off the cob and set aside.
3. In a heavy duty sauté pan or cast iron pan, heat oil over medium heat to 350 degrees.
4. Place tomatoes in buttermilk then dredge in flour and cornmeal.
5. Fry tomatoes in small batches. Do not overcrowd the pan.
6. Fry tomatoes until golden brown, about 2-3 minutes on each side.
7. Remove tomatoes from oil and season with salt and pepper.
8. To make salad, place arugula, smoked corn, pecans, cheese and approximately three tablespoons of the chipotle dressing in a mixing bowl.
9. Season with salt and pepper and toss; lightly coat the salad with dressing.
10. Place four fried green tomatoes on a plate. Top with salad and fresh lemon zest.

Serves 4

Bon Appétit!

September 06, 2011 | 02:04 PM

Summer Watermelon Salad Recipe from The Carolina Inn

Executive Chef Jimmy from The Carolina Inn is delighted to share with you his flavorful Watermelon Salad recipe which includes fresh local ingredients purchased from the Carrboro Farmer's Market such as Red Watermelons, Frisée and Jalapeños.

2 c.  Seedless Watermelon ~ Diced Medium
1 c.  Frisée
12  Pickled Cucumber Slices (See Recipe Below)
1 tsp.  Jalapeño Peppers ~ Diced Small
1  Red Radish ~ Sliced Thin
3 Tbs.  Citrus Vanilla Vinaigrette (See recipe Below)
4 oz.  Ashe County Juusto Cheese or Halloumi Cut Into 4-1oz Portions
Watermelon Gelée Cut into triangles (See Recipe Below)
To Taste Salt and Freshly Ground Pepper

Pickled Cucumbers
1 Cucumber Sliced
1 c. Sugar
1 c. Water
1 c. Champagne Vinegar
1 c. White Wine
2 tsp. salt

1. Place all ingredients in small pot except cucumbers.
2. Bring to a simmer. Stir occasionally.
3. Place sliced cucumbers in heat resistant container.
4. Pour hot liquid over cucumbers, cover and place in refrigerator.
5. Wait 2 hours before removing cover. Serve cold.

Citrus Vanilla Vinaigrette
1 Juiced Orange
1 Juiced Lime
1 Juiced Lemon
½ Vanilla Bean ~ Scrape Seeds
½ tsp. Chopped Garlic
1 tsp. Chopped Shallots
2 tsp. Dijon Mustard
1 Tbs. Honey
½ c. Corn Oil
To Taste Salt and Freshly Ground Pepper

1. Place all ingredients in bowl except oil.
2. While whisking ingredients together, slowly drizzle oil until emulsified.
3. Taste for proper seasonings.

Watermelon Gelée
1 Quarts Pureed Watermelon
1 oz. Gelatin Powder
1/2 c. Cold Water

1. Heat watermelon liquid.
2. Dissolve gelatin in cold water.
3. When watermelon becomes hot add gelatin.
4. Quickly pour evenly on tray and cool.
5. Cut into squares, then triangles.

Plating the Watermelon Salad
1. In mixing bowl place watermelon, greens, jalapeño and radish.
2. Pour in dressing, season with salt and pepper then gently toss.
3. Lay watermelon gelée and pickled cucumbers on plate.
4. Add watermelon salad to plate.
5. Pan fry Juusto cheese on both sides to warm and add to top of salad.

Serves 4

Bon Appétit!

January 14, 2011 | 12:10 PM

Carolina Crossroads Debuts Winter Menu

Executive Chef Jimmy Reale and Carolina Crossroads debuts it's winter menu.

Come inside and warm up with a hearty meal at Carolina Crossroads. Our new winter menu has a variety of meals to suit all palettes. Executive Chef Jimmy creates menu items that explode with flavor such as his most recent creation, the Espresso Rubbed Angus Beef Tenderloin.

Click here to view our winter menus.

October 31, 2010 | 12:45 PM

Southern Style Red Bean Soup with Shrimp, Chorizo and Crystal Hot Crema

Autumn brings beautiful seasonal color changes, falling leaves and an abundance of new food items to be used in your fall cuisine. Chef Jimmy Reale from Carolina Crossroads Restaurant shares his recipe for Southern Style Red Bean Soup with Shrimp, Chorizo Sausage and Crystal Hot Crema, a hearty and flavorful soup sure to be a crowd-pleaser this season.

Southern Style Red Bean Soup with Hot Crema


1lb       Dried red beans-soaked in water and refrigerated overnight
¼ c      Oil
5 oz     Chorizo sausage, small dice
2 T       Garlic, fine chop
½ c      Onions small dice   
½ c      Yellow peppers small dice
¼ c      Green peppers small dice
¼ c      Carrots small dice
½ c      Celery small dice
1 T       Thyme, chopped
1 T       Chili powder
1 T       Cumin ground
2 c       Can chopped tomatoes with juice   
2 qts    Chicken broth
Cider vinegar to taste
½ lb      Small shrimp, peeled and deveined
Crystal Hot Crema (Recipe follows)

Crystal Hot Crema
½ c      Sour Cream
1 T       Lime juice, fresh squeezed
Crystal Hot Sauce, to taste

1. Place oil in a pot over medium heat
2. When oil is hot add chorizo sausage and begin to render fat
3. Add garlic, onions, peppers, carrots, celery, thyme, chili powder and cumin
4. Season with salt and pepper then sauté for 5 minutes
5. Add red beans after you have discarded the water
6. Add tomatoes and chicken broth and stir well
7. Bring soup to a simmer and continue to cook until beans are finished
8. Add shrimp just before serving and cook until shrimp is cooked through
9. Skim any fat off of soup and discard
10. Taste and season with salt and pepper if necessary
11. Add cider vinegar
12. Use a hand blender and pulse soup a few times just to give it some body
13. Add more chicken broth if necessary

Place soup in a bowl and drizzle with crystal hot crema

Come into Carolina Crossroads today and enjoy Chef Jimmy's fall menu. We look forward to seeing you soon! 

July 26, 2010 | 10:43 AM

Summer Watermelon Recipes from Chef Jimmy Reale

Summer brings an abundance of fresh local fruits and vegetables including a childhood favorite - watermelon. Chef Jimmy Reale, from the Carolina Inn's Crossroads Restaurant, shares his recipe for Watermelon and Feta Salad, a delicious light summer dish that brings watermelon back for adults.

Watermelon and Feta Salad
Serves 4


2 cups             Baby Arugula
1 oz                Extra Virgin Olive Oil
4 cups             Seedless Watermelon, Diced Small
4 oz                Crumbled Feta Cheese (Hillsborough Cheese Company is my favorite)
To  Taste         Thin Sliced Red Onion
2 oz                Fig Balsamic Syrup (see below)
1 Tbsp             Fresh Mint –Julienne

Method: Fig Balsamic Syrup
12 oz               Dark Balsamic Vinegar
3 oz                 Dried Figs

1)      For fig syrup, reduce dark balsamic vinegar and figs by ¾ over low heat.
2)      Strain and let cool.


On four separate plates place arugula that has been lightly tossed in olive oil. Portion the watermelon, feta, red onion and mint on all plates. Drizzle with fig syrup right before serving and enjoy this wonderful summer appetizer. Click here for a printable version of this recipe.

 *For more delicious ways to enjoy watermelon, visit The Carolina Crossroads Restaurant and try Chef Reale's Summer Watermelon, Grilled Halloumi Cheese, Arugula, Picked Cottle Farm Cucumbers, Jalapeno Peppers, and Radishes with a Citrus Vanilla Vinaigrette.


June 05, 2009 | 09:55 AM

Dessert Recipe from the Garden

Seasonal fresh berries from the garden provide the perfect flavors for a summer dessert. I'd like to share one of my favorite summer recipes, a refreshingly cool and sweet dessert, which was recently featured in Summer 2009 Issue of the Triangle Gardener.

Coeur a la Crème with Chambord "Spiked" Berries

12 oz. cream cheese
¾ c. confectioner's sugar
4 oz. cottage cheese
Zest of 1 lemon
2/3 c. whipping cream - whip until stiff peaks

Cream cream cheese and sugar in mixer until smooth. Add cottage cheese and lemon zest. Fold in whipped cream until all ingredients are incorporated.

Line molds* with cheesecloth. Spoon mixture into molds and fold top of cheesecloth over mold. Let sit overnight. This will let any excess moisture drain out. Take out of mold and remove cheesecloth. Serve with berries.
Makes 4-6 servings. * Coeur a la crème molds can be found at reputable kitchen stores.

Chambord "Spiked" Berries

½ pt. strawberries
½ pt. blueberries
½ pt. blackberries
½ c. sugar
2Tbls. Chambord liqueur

Toss together all ingredients. Let sit 30 minutes. Serve over Coeur a la crème.


It appears you are using an older web browser! While using our site, you may encounter some trouble along the way. For PC users, we recommend upgrading to the latest version of Internet Explorer or Firefox. For Mac users, we recommend the latest version of Safari or Firefox.