|York House Staff Quarters-Now a wagon shed at Foxfire|
We were pleased to host a teaching group from Foxfire Heritage Center tonight.
In 2016 Foxfire will be celebrating its 50th anniversary and the York House Inn will be celebrating its 120th anniversary. We are both looking forward to next year and hopefully we will be doing some joint celebrations!
We are proud to have several York House Inn structures at the Foxfire Center.
Along with bbq brisket and pork we served Southern Collards and Cole Slaw. Here are the recipes for y’all to enjoy!
South Collard Greens
(Makes about 12 serving)
12 hickory-smoked bacon slices, finely chopped
2 medium size Vidalia onions, finely chopped
¾ lb. smoked ham, chopped
6 garlic cloves, finely chopped
3 (32oz) containers chicken broth
3 lbs. fresh collard greens, washed and trimmed, roll leaves and chop.
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon pepper
Cook bacon in a 10 quart stockpot over medium heat 10-12 minutes or until almost crisp. Add onion, and sauté 8 minutes. Add ham and garlic, and sauté for 1 minute. Stir in chicken broth and remaining ingredients. Cook low heat for 2 hours or to desired degree of tenderness.
(Makes about 12 servings)
1 head green cabbage, finely shredding
2 large carrot, finely shredded
1 ½ cup best quality mayonnaise
4 tablespoons sour cream
4 tablespoon grated Vidalia onion (if desired)
3 Tablespoons sugar, or to taste
4 tablespoons white vinegar
2 tablespoons dry mustard
4 teaspoons celery seed
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery seed, salt and pepper in a large bowl and then add the cabbage mixture. Mix well to combine and taste for seasoning if desired.