Recipes

It’s no secret. We love food here at the Jackson House Inn. As one of our most passionate pursuits, we thoroughly enjoy sharing the breakfasts and libations we’ve created with our guests. Not only do we like serving these edibles, but we also love sharing our recipes with friends and guests! Below, you’ll find an ongoing list of recipe posts from our blog.

• • • Salted Caramel Apple Terrine – pure apple taste with salted caramel, two ways
    • Heavenly Hoecakes – corn cakes with smoked bacon, seasonal fruit, and balsamic maple glaze
    • Taking Flight Cocktail – featuring Stonecutter Gin, citrus shrub, and lemon egg white foam
    • Pork Candy – “better bacon” made with brown sugar & crunchy pecans
    • Almond Pear Brioche Toast – crispy brioche topped with pear, cream, and sliced almonds
    • Welsh Rarebit – toasted sourdough pieces smothered with cheese sauce and topped with tomatoes, onions, and bacon
    • Bread Pudding – soft creamy nuggets of local bread served with selected berries

Featured Recipe: Gin & Tonic Tart

For Pastry Crust

• 125g superfine sugar
• 125g unsalted butter
• 3 egg yolks
• 1 tsp vanilla extract
• 1 ½ tbsp chilled tonic water
• 250g flour
  

For Lemon Curd Filling

• Grated zest and juice of 4 lemons
• 2 tbsp gin
• 250g superfine sugar
• 2 tsp gelatin powder
• 4 medium eggs, plus 2 yolks
• 2 tbsp juniper berries
• 1 cup (2 sticks) butter

Pastry Crust: 

Pulse sugar and butter in the food processor until combined. Add egg yolks, vanilla and tonic water and pulse until well mixed. Add the flour and a pinch of salt and pulse quickly until flour is incorporated and dough looks smooth. Take dough out of the food processor and shape into a flat disc. Chill in the fridge for at least 30 minutes.

Take a sip of your martini.

Lemon Curd:

Whisk lemon zest, lemon juice, gin, sugar, eggs and yolk together in a glass bowl. Add juniper berries and butter and place the bowl in a double boiler on the stove. Once the butter has melted, let the mixture cook for another 8 minutes, stirring regularly until it is thick.

Whilst waiting for the lemon curd to thicken, take a sip of your martini.

Once the lemon curd mixture is thick enough, remove the bowl from heat and stir in gelatin. Strain curd mixture through sieve to sift out juniper berries. Cover the surface with cling wrap and set aside to cool.

Preheat the oven to 350 degrees. Roll out pastry dough on a lightly floured surface. Place in greased pie dish/tart tin, pressing sides carefully. Cover and chill for an hour.

Bake crust for 20-30 minutes or until golden brown. Let cool completely before spreading lemon curd into the crust. Chill for up to 4 hours or overnight.

Enjoy on a sunny Jackson House Inn porch on a late April day.