Sweet Grass Dairy Cheese platter at the Inn

One of our guest favorite in-room indulgences  at our Atlanta bed and breakfast is our Artisan Cheese Platter. We always include a couple of cheese selections from Sweet Grass Dairy in Thomasville, Georgia. Our love for Sweet Grass Cheese began a number of years ago when we were introduced to Green Hill Cheese and learned it was made right here in Georgia. Sweet Grass Dairy began with 11 dairy goats and a herd of Jersey cows. They now have 150 goats and growing.  Sweet Grass Dairies employes the unique technique of rotational grazing developed in New Zealand. This allows the animals to graze on lush green pasture,resulting in a herd of happy healthy goats and cows. Sweet Grass Dairy is committed to sustainable, earth friendly farming practices at both dairies, Sweet Grass Dairy, Thomasville and Sweet Grass Dairy, Greenhill. This allows them to produce a flavorful and healthy food for us to enjoy.

Our favorite at the Inn is Green Hill Cheese. It is a cow’s milk cheese that has been pasturized and is soft-ripened. This cheese is a cross between Brie and Camembert style ripened cheese. Green Hill Cheese has a thin rind with a rich sweet buttery flavor. It has received numerous awards throughout the years.

Two of Sweet Grass Cheeses that we always look forward to are Kelle’s Blue and Thomasville Tomme. Kelle’s Blue is a goat’s milk cheese. It has a soft crumbly texture with heavy bluing. It is not like any other blue cheese you have tried. Yumm…
Thomasville Tomme is a raw grass based cow’s milk cheese. The buttery and mellow taste appeals to everyone.

We serve these cheese pairings with fresh organic fruit (strawberries, grapes, apples) and water crackers on a natural bamboo tray. It is the perfect end to a wonderful day touring the city. So the next time you are having a few friends over be sure and try some cheese from Sweet Grass Dairy. I can assure you that you won’t be disappointed. You can find Sweet Grass Cheese at Whole Foods Market.

Beef Chili

One of our favorite things to do on a cool crisp winter afternoon is a brisk walk north on Piedmont Avenue to Lake Clara Meade in Piedmont Park. We always bring some  bread from the inn to feed the mallards and geese.  Once they discover you are the one with the food, they will follow you anywhere.  As we stroll back to our bed and breakfast a steaming bowl of Mountain Beef Chili is awaiting us.

Everyone has their own distinctive chili recipe whether it is Beef Chili or Vegetarian Chili.  President Lyndon B. Johnson’s favorite Chili Carne Recipe became known as “Pedernales River Chili” after the location of this Texas Hill Country ranch.  On Doctors orders he eliminated the traditional beef and added tomatoes and onions.  Lady Bird Johnson had the recipe printed for the thousands of requests the White House received during President Lyndon B. Johnson’s time in office.

My Mountain Beef Chili recipe was given to me by Ed’s family.  Over the years we have tweaked it to our taste.  I was honored to have it selected to be in “The American Country Inn and Bed & Breakfast Cookbook” by  Kitty and Lucian Maynard.  Sometimes we substitute Plainville Ground Turkey Breast (available at Whole Foods) for the ground beef.  I can hardly tell the difference.

So, please try our Mountain Beef Chili recipe and adapt it for your palate.  ENJOY!

Mountain Beef Chili     

• 1 lb Ground Beef
• 1 Medium Onion, Chopped
• 1 Clove of Garlic, Minced
• 1 Organic Green Pepper, Chopped
• 28-ounce Can of Tomatoes
• 16 ounce Can of  Dark Kidney Beans, rinsed
• 16 ounce Can of Black Beans, rinsed
• 1 TBLS Worcestershire Sauce
• 1 TBLS Vinegar
• 1 tsp. Dry Mustard
• 1 tsp. Salt
• 1/3 tsp. Black Pepper
• 1/3 tsp. Red Pepper
• 1/3 tsp. Chili Pepper

In a stock pot, brown the Ground Beef with the onions, garlic and green pepper.  Drain.  Put back in stock pot.  Add the remaining ingredients.  Simmer several hours.   Serves 6.

One of our guests favorite and most requested receipe is Pannekoeken (Southern Oven Peach Pancakes)

1 Cup All-Purpose Flour
1 Cup 2% Milk
4 Eggs, Beaten
1/2 tsp. salt
1/4 tsp. nutmeg
2 1/4 Cups of Georgia Peaches, sliced
6 TBLS Butter

Preheat oven to 450.

Mix Flour, milk, eggs, salt and nutmeg together. Fold in peaches.

Put butter in a 12-inch iron skillet and put in 450 degree oven. Watch very carefully and in approximately 5-8 minutes the butter should be melted and beginning to bubble. Do not burn. Add batter. Bake 15 minutes.

It will puff up.

Serve with sliced fruit and maple syrup.

Enjoy!

1 Stick of Butter, softened
3/4 Cup Turminado Sugar (Sugar in the Raw)
2 Eggs
2 Cups of Flour (All Purpose) Sifted
1/4 tsp. Baking Powder
1 tsp. Baking Soda
1/3 tsp. fresh ground nutmeg
1/4 Cup Vanilla Yogurt
2 Pears, Peeled and chopped

Spray one loaf pan with PAM. Cream Butter, sugar and eggs. In a separate bowl mix flour, baking powder, baking soda and nutmeg. Add Flour mixture. Add Vanilla Yogurt. Fold in pears. Pour batter into loaf pan. Bake at 350 for 1 hour..

With the Holiday Season rapidly approaching, we thought you might like a recipe for that special meal. Shellmont Inns’ Southern Cornbread Dressing.

4 cups crumbled cornbread
3 or 4 pieces bread or biscuit, crumbled
2 13 3/4-ounce cans Swanson chicken broth
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 cup butter, melted

In a large bowl combine the cornbread, bread, and chicken broth, and allow to soak. Add the onions, celery, and eggs, mix thoroughly. Add the melted butter. Place the mixture in a 9 1/2 x 13 1/2 baking pan. Bake at 350 degrees oven for 1 hour and twenty minutes.
Serves 6 to 8 persons.

Hope you enjoy this dish as much as our family does!!!