Meals at Shakerag Workshops have been a highlight of our program from the very first year. This year will be no different, given our continued interest in using local foods and buying from local farmers as much as possible. We love planning what we will be eating in June – thinking about the balance of options at meals, trying new recipes, making sure that we use old favorites – our planning committee’s discussions about food are among our favorite meetings!
Sarah Gunn, chef and long time Sewanee community member, will be heading up our cooking staff this summer. Sarah grew up here in Sewanee, and she is an artist known for her elaborate cake designs and the delicious meals she served at the Sewanee Writers Conference. From a family full of artists, musicians, and mountain naturalists, Sarah is excited to be planning for our Shakerag meals. Ginger and Claire are eager to see what new menu ideas Sarah will bring to our table – and they will make sure to include some of our Shakerag favorites too. Long-time staff member Brooke Cassady will return to the staff this summer and will be working with Sarah to present our meals, since Ginger will be hard at work in the bakery making our breads.
We plan fabulous meals fit for carnivores, vegetarians, pescatarians, vegans, gluten free folks ... Shakerag loves you all and will provide plenty of healthy choices at mealtime. Breakfast will include fresh eggs, seasonal fruit, oatmeal, local grits, toast, homemade jams, and locally roasted fair trade coffee. You can always build a salad at lunch with fresh organic lettuces, tomatoes, kale, swiss chard, quinoa, and grilled tofu, topped with a homemade dressing, or stack a sandwich on Ginger’s sourdough bread. Dinners promise to be bountiful with plenty of your favorite Shakerag recipes returning – Frank Stitt’s Pea Cakes, Hugh Atchison’s Hominy Stew, and others which we have developed over the years. We hope that you will be pleased with our food and will enjoy eating at Shakerag as much as we do.
Some of our favorite recipes:
Shakerag Homemade Granola
Heat 1 cup water to 1/4 cup honey. Remove from heat. Add the following:Oats, walnuts, almonds, & sunflower seeds. Stir. Bake at 300 for 5 min. Stir in raisins.
Caramel French Toast Casserole
from Elizabeth Koella
1 loaf french bread (I used homemade Challah)
1/2 cup butter
1 cup brown sugar
3 tbsp Karo or Maple syrup
1 and 1/2 cups milk
1 tbsp vanilla
Melt butter and brown sugar and syrup over medium heat. Bring to a boil and then pour into 9 x 11 casserole, coating the bottom. Slice bread into 1 inch widths, and arrange over caramel mixture. Mix eggs, milk and vanilla and pour over the top. Sprinkle with cinnamon and cover with plastic. Refrigerate overnight. Uncover and bake at 350 F for 45 minutes. Serve with fresh fruit. I drizzled a bit of cream over the top after baking.
Falls Mill Grits
Proportions: 3 parts water to 1 part grits
Rinse grits in bowl with water. Stir. Pour off water and chaff, reserving grits. In a heavy-bottomed pan, boil 3 cups water and salt. Add rinsed grits. Bring to a boil again. Turn heat down to low. Cover. Simmer for about 20 minutes.
Quick Cooking Oats and Other Rolled (or flaked) Grains
from Vegetarian Cooking for Everyone
3 cups water
1 1/4 cups rolled grains
Bring water to a boil, and stir in the grain. Lower the heat and simmer until the cereal is thickened, about 5 minutes. Cover and let stand for 5 minutes before serving.
Hines Hickory-Smoked Ham
from How America Eats by Clementine Peddlefurd
Shakerag Chef: Anne Griffin
note from Anne: The key to this recipe is the ham itself - my favorite is Bingham Ham (out of Nashville) or Clifty Farms (more easily found). There may be others as good but not just any ham will do!
1 hickory-smoked ham
6 medium onions, sliced
2 3/4 cups brown sugar
2 cups cider vinegar or cooking wine
2 bay leaves
24 whole cloves
1 cup dry bread crumbs
2 teaspoons dry mustard
1 teaspoon ground cloves
Cover ham with cold water; soak 1 to 3 days, changing water frequently. Scrub ham, place on rack, skin side down in large kettle. Cover with cold water. Add onions, 2 cups brown sugar, vinegar, bay leaves and whole cloves. Bring to boiling; simmer 20 to 25 minutes per pound. When small bone at hock end can be twisted out, ham will be done. Let ham cool in water. Remove skin; cut off some of fat. Score fat. Mix remaining 3/4 cup sugar, bread crumbs, mustard and cloves. Pat on ham, while fat is moist. Bake at 400 F for 25 minutes or until ham is glazed and brown. Cut ham in very thin slices when serving.