This Cheesecake Topping Is Just Peachy

Written by

Our Vanilla Bean Cheesecake is a rich, delicious dessert that makes any occasion more special. Winery Manager Rick Deblasio suggests pairing it with Biltmore Estate Riesling from our own vineyards. This refreshing white wine will provide some sweetness to complement the peach preserves and toasted pecans without overpowering the dish.

Enjoy the classic taste of our Vanilla Bean Cheesecake just as it is, or whip up this special summertime topping featuring peaches and pecans.

Peach Preserves with Toasted Pecans Topping

Ingredients

  • 1 pound of peaches, sliced (fresh or frozen)
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, halved and seeded
  • 1 cup toasted pecans, halves or pieces*

Preparation Instructions

Combine all of the ingredients except vanilla bean and pecans in a medium sauce pan. Using a small paring knife, split the vanilla bean lengthwise, then scrape the contents of the pod into the pan with the rest of the ingredients.  Simmer for about 20 minutes over medium heat, stirring often. Peaches will become very soft and should start to shred apart slightly. Topping can be made ahead of time and stored in the refrigerator for several days. Spoon a generous serving over each slice of cheesecake to be served, then sprinkle with some of the toasted pecans.

Tips

To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.

*If pre-toasted pecans aren’t available, it’s easy to do it yourself. Preheat oven to 350 degrees. Spread pecans in a single layer on a non-stick baking sheet and toast lightly for about 5 minutes, being careful not to scorch them.

Learn more about Biltmore cheesecakes and find a retailer near you.

Frame Your Accomplishments

Written by

You’ve worked hard for your diploma, so show it off and preserve it for years to come with custom framing.

We asked our friends at Larson-Juhl to create a unique design to showcase a diploma so it works for you and your style—and gives a “shout-out” to your outstanding accomplishments!

Billiard Collection

With strong black profiles and delicate gold accents, the Billiard Collection is inspired by the masculine tones of the Billiard Room in Biltmore House. This is a very popular moulding choice for framing graduation memorabilia and those treasured diplomas. You might consider it for framing a wedding license, too—after all, May and June aren’t only for graduates!

A Touch of Glass

When framing a special document, it may be a good idea to select a special glass to prevent fading/aging. Ask your custom framer for advice on choosing museum or archival glass, non-glare glass, and other available options.

 

View the entire Biltmore frame collection.

International Rose Trial Winners Announced

Written by

Our first International Rose Trials came to a close on Saturday and our jury selected winning roses in 12 categories.  Since 2011, Biltmore’s historic Rose Garden has been home to the Biltmore International Rose Trials. During this time, more than 75 varieties from growers and breeders worldwide have been planted and cared for by Biltmore’s horticulture team. Each trial lasts two years and a permanent jury judges the roses four times per year. During Saturday’s judging, the jury conducted the final round of judging for the first trial group of 25 roses.

This is the first international trials on the East Coast, and only one of two held in the U.S. Rose trials in Europe are a more common occurrence, with trials held in 20 different locations in 15 countries. ”The trials are a valuable way for the home gardener to learn what roses do well and what may be potential candidates for their own gardens,” said Paul Zimmerman, coordinator of the trials. “Trials of this type are usually open to all rose breeders around the world – from professional to beginner.”

Our own rosarian, Lucas Jack, had an integral part on the rose trials.  “Biltmore’s historic Rose Garden is the perfect setting for trials,” said Jack. “We’ve enjoyed introducing these new varieties to our guests as they stroll through the gardens. It has been an educational experience, and it complements the work we do to care for Biltmore’s collection of heirloom roses.”

New rose varieties will be planted for trials each May. They are evaluated for garden performance, fragrance, disease resistance and ability to be used in varying landscape situations. The next awards will be in 2014 for the trials planted in 2012 and will continue annually.  

The First Biltmore International Rose Trials Winners

 

George & Edith Vanderbilt Award for Most Outstanding Rose Of The Trials (Best in Show)
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Award of Excellence For Best Established Rose
‘Belinda’s Dream’ bred by Dr. Robert E. Basye, United States (Wisconsin)

Award of excellence for International Jury Favorite
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Frederick Law Olmsted Award for Best Groundcover
‘Roxy’ bred by Kordes Rosen, Germany

Edith Wharton Award for Best Floribunda
‘Milwaukee Calatrava’ bred by William Radler of Conard-Pyle/Star Roses, United States

The Honorable John Cecil Award for Open Group
‘Sunshine Daydream’ Grandiflora rose bred by Michèle Meilland Richardier, France

Gilded Age Award for Best Climber
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Pauline Merrell Award for Best Hybrid Tea
‘Beverly’ bred by Kordes Rosen, Germany

Chauncey Beadle Award for Best Shrub
‘Darcey Bussell’ bred by David Austin of David Austin Roses, United Kingdom

Cornelia Vanderbilt Cecil Award for Most Fragrant Rose
‘Beverly’ bred by Kordes Rosen, Germany

William Cecil Award for Best Growth Habit
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Lord Burleigh Award for Most Disease Resistant
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Make Mother’s Day Morning Special

Written by

Our experts at the Inn have come up with some easy ideas for creating a simple yet elegant breakfast to honor Mom first thing in the morning on her day this Sunday – Mother’s Day. She’ll be delighted that you took the time to make a meal for her – and even more thrilled that she can stay in bed and wait for you to deliver it to her.

Keep the Meal Simple
You don’t have to be a professional cook to make Mom feel like royalty. So don’t shy away from making it easy for yourself as well. Think of it in three parts:  Main Dish, Side Dish and Drink.

 

Main Dish
For the main dish, think eggs. They’re versatile and can be as dressed up or as low-maintenance as you wish. Scramble them with seasonings; poach them and serve with toast and jam; or create an omelet –just fill it with cheese, or go elaborate and add crab, asparagus and brie.

Side Dish
Pastries. There’s nothing wrong with dressing up bakery-bought pastries, especially if you warm them in the oven and arrange them on a pretty plate. Add a little butter pat on the side.  Ready-to-bake cinnamon rolls are also easy to manage, and they fill the house with aromas of cinnamon and sugar.  When Mom wakes up to that scent, she can’t help but smile. 

Parfait or Fruit. Or both. Parfaits are easy to make and pretty. Layer a fancy bowl or glass with Mom’s favorite cereal or granola, and alternate with yogurt and fruit.  Plain yogurt mixed with honey is a nice touch, or any of the flavored varieties will work.

A plate of fresh fruit with honey yogurt dipping sauce is a light choice and ready in minutes. Arrange slices of fruit in different colors on a plate. Consider using banana, berries, cantaloupe, honeydew, watermelon, papaya and pineapple. For the dipping sauce, just mix honey into plain yogurt until it tastes sweet.  

Drink
Offer a glass of fresh orange juice (or her favorite), and a cup of coffee with cream and sugar.

 

The Presentation
For presentation, line a bed tray with a cloth napkin. Use the nicest dishware and glassware in the house. Don’t forget to add either the morning newspaper or her favorite magazine. The finishing touch is her favorite flower in a vase.

White Wine & Crab Cakes

Written by

Cool and refreshing white wines tend to pair very well with warm summer temperatures and rich seafood. Our Biltmore Estate Sauvignon Blanc is dry, crisp, and offers a nice acidity that stands up to the buttery richness of the fresh crab used in the following recipe for crab cakes. We think you’ll enjoy the combination of the two!

Crab Cakes

Serves 4

Ingredients

  • 1 pound fresh lump crabmeat
  • 6 scallions, sliced thinly
  • 1/2 cup of celery, finely diced
  • 1/2 cup red pepper, finely diced
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 dashes Tabasco
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons Dijon mustard
  • 1/4 cup breadcrumbs
  • Clarified butter for sautéing

Preparation Instructions

Empty the crabmeat into a large pan and pick the shells from the meat—trying not to shred the meat into a purée. Add the chopped scallions, celery, and peppers and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces. In another bowl, whisk the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard together until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle breadcrumbs in the mixture and fold together. Do not knead the mixture like bread dough. Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350 degree oven for 8–10 minutes until done.

Learn more about our Biltmore Sauvignon Blanc.

Wine Label with a Story: Artist Marcus Thomas Paints by Mouth

Written by

The stunning artwork gracing the label of Biltmore’s 2013 spring seasonal wine is the work of gifted artist Marcus Thomas of Weaverville, NC. His interpretation of Biltmore during spring has been turning so many heads that we have invited Marcus to Biltmore Winery for a public meet & greet and label signing.

What:  Taste Biltmore’s Rosé of Pinot Grigio and meet painter Marcus Thomas; Artist will autograph wine bottles bearing his artwork

When:  Saturday, May 4 from 11 a.m. – 5:30 p.m.

Where: Biltmore Winery

Inspirational Artist Trimphs Over Adversity

In addition to the talent evident in Marcus’s artistry, he has an extraordinary personal story. Marcus is quadriplegic, paralyzed below the neck, and uses his mouth to paint incredible works of art.

Marcus survived a skiing accident when he was 26 which left him paralyzed from the neck down. As a recreation major in college and an athlete, his life dramatically changed course in an instant. As he was learning to negotiate his new life as a quadriplegic six months into recovery, Marcus picked up a paintbrush and started to create art. Twenty-five years later, he continues his beautiful work.

This is the second stunning wine label design Marcus has created for Biltmore Wines. Check out ‘Biltmore Winter,’ the people’s choice in our annual wine label design contest and the design graced the 2012 Christmas at Biltmore Wine.

Learn more about Marcus at MarcusThomasArtist.com.

The Painter’s Spring Vision

In regard to his design, Marcus stated:

“The tulips are definitely the stars of the design. I wanted the flowers to be elevated in the landscape, reigning above the house, creating good depth and inviting the eye to journey within the painting towards the magic of the estate, and beyond to the mountains and spring sky. Flower power prevails!”

Watch the progression of Marcus’s wine label design, “Biltmore in Bloom.”

Where to Get Biltmore’s Spring Seasonal Wine

Each year, Biltmore makes a limited-edition semi-sweet rosé wine in honor of spring at Biltmore. Breaking free from tradition this year, we crafted a Rosé of Pinot Grigio. Though Pinot Grigio is usually a white wine, the grape skins actually have a pink–purple hue that can be imparted during pressing.

Look for the wine for sale in stores in select locations, as well as online. The spring seasonal is also available to taste and purchase at Biltmore Winery while supplies last. Don’t forget to join us for a tasting and label signing at Biltmore Winery Saturday, May 4 from 11 a.m. – 5:30 p.m.

Shop all Biltmore wines.

The Lovely Azaleas

Written by

Strolling through our 15-acre Azalea Garden in May is a rite of spring, with thousands of bright blossoms lining the stone stairs and masses of vivid flowers cascading throughout the area. In fact, we expect peak azalea color this week.

We have Chauncey Beadle to thank for all of that gorgeous color. Chauncey, a Canadian horticulturalist hired in 1890 by Frederick Law Olmsted for his encyclopedic knowledge of plants, served as estate superintendent from 1909 until his death in 1950.

“Beadle loved all plants, but he had a special fondness for native deciduous azaleas,” said Bill Alexander, Landscape & Forest Historian. “He and two close friends became known as ‘the azalea hunters’ collecting virtually every form and color variation.”

Beadle and his colleagues kept detailed notes about their forays, writing down when and where they collected plants on travels throughout the Southeast. Native azaleas were Beadle’s passion, and he called them the finest American shrubs.

In 1940, he gave his entire collection of azaleas (which he fondly referred to as “his children”) to Biltmore, planting them in the valley below the Conservatory known as the Glen. Edith Vanderbilt changed the garden’s name to the Azalea Garden to honor Beadle and his lifelong work on his 50th anniversary with Biltmore.

Today, gardeners Bob Smart and Charles Harris, members of the estate’s Historic Gardens landscaping crew, are responsible for maintaining Beadle’s legacy and the never-ending upkeep of the Azalea Garden.

“Chauncey Beadle planted several thousand azaleas originally,” said Bob. “We try to keep as many old plants as possible, replacing them when needed with old types and species, but we also bring in new ones to keep the garden thriving.”

Last year, they replanted several hundred azaleas—mostly evergreens—lining the stone stairs at the Azalea Garden’s entrance and added nearly 400 more in the rest of the garden. Charles explains that the eye-catching evergreen varieties have heavier, more prolific blooms and some even re-bloom. They also planted many native deciduous azaleas that display delicate orange, yellow and pink flowers in late spring.

Not all their time is spent planting; they devote hours researching and collecting additional azaleas to keep the garden beautiful. They find plants at trade shows, through the North Carolina Nursery Notes bi-monthly magazine, nurseries, and growers who visit here.

“Sometimes growers we know will visit the garden and suggest a particular addition,” said Charles. “They recognize that it’s an honor to have plants here.”

 

Learn more about our gardens and grounds.

A Unique Pair of Hounds

Written by

Dogs are often called “man’s best friend,” and with good reason. Dogs are always happy to see you, glad to spend time with you, and eager to be by your side.

Our partner Unique Stone has captured the faithful spirit of the dog with a lifelike interpretation of canine devotion in their Biltmore Stoneybrook Hounds Collection. Each realistic hound statue features the soulful expressions and stance of man’s best friend at his finest. 

  • Stoneybrook Hound with Bird waits attentively for the praise that accompanies his fine birding and retrieval skills (above, left) 
  • Stoneybrook Hound with Collar is relaxed, caught in a playful moment with his collar between his front paws (above, right)

Each Stoneybrook Hound statue is approximately 35 inches in height and weighs around 300 pounds. Place this sturdy pair of sentinels at the entrance to your home or property, or use them to highlight your lawn, patio, or garden. (Each hound sold separately.) Unique Stone creates all their statuary with a subtle finish that gives an aged and weathered appearance.

Find the Stoneybrook Hounds here.

Biltmore’s Canine History

The Vanderbilts had many pets including a Borzoi and Cedric, a smooth-coated Saint Bernard whose likeness graces Cedric’s Tavern today. George Vanderbilt also maintained a kennel of Collies before his death in 1914, and Cornelia Vanderbilt developed a kennel of Llewellin Setters in 1921.

After Cornelia married the Honorable John Amherst Francis Cecil in 1925, the Biltmore Kennels invested in the Saluki Gazelle Hound—a sight hound known for its beauty, speed, and endurance. After the Biltmore Kennels closed, John and Cornelia kept one Saluki named Haffief as a pet.

The Stoneybrook Hounds resemble the grace and style of this handsome hound who made America’s largest home his home, as well.

It's All About the Pampering

Written by

women gathering herbs with handsWhen you stay at a four-star inn known for its legendary hospitality, you expect every aspect of your stay to be superb. The spa at our inn lives up to that reputation, and one huge reason is Judy Cody, one of our nail technicians.

 Judy’s been giving manicures and pedicures for years, and she’s been a nail technician at the spa for three years.  She’s an expert at what she does, and she couples that expertise with a true desire to be of service.

“I know that many of our guests are only here one time, so I try extra hard to give them the best experience they’ve ever had,” she said. “I love helping people, making them feel special and pretty.”

Judy says when guests arrive she makes sure they are comfortable, offering hot and cold drinks—guests can even sip a glass of wine delivered from the bar.

She encourages her clients to pick a nail polish if they want before she begins either a manicure or pedicure. Judy notes the spa only uses vegan polish; it’s all organic and natural.

For a pedicure she begins by asking about her guests’ feet to discover anything she should know about before the pampering begins. Judy cuts toenails, removes calluses and applies lotion to massage not just the feet but everything from the knee down. After the massage both feet are placed in warm booties. Guests can also take advantage of hot stone massage and/or paraffin on the feet.

“I want each guest to relax and feel pampered, so I take my time,” she says. “And all our manicures and pedicures are a full 50 minutes.”

Guests who receive a manicure get a similar treatment, including using a scrub that she massages into the hand, helping remove dead skin. After this she wraps steam towels from the elbow down. An arm and hand massage with lotion follows, then cleans the nails with acetone and adds polish as requested.

While the majority of her clients are women, 20 to 30 percent are men. She even provides service to children under 16 with parental permission. She fondly remembers doing a manicure for a 4-year old girl, noting the child really wanted to be girly!

She knows that many men feel hesitant to receive manicures or pedicures so she goes the extra mile to make them feel comfortable. One man who loved pedicures wouldn’t get them in his hometown because he didn’t want to “get caught,” but he thoroughly enjoyed getting one at the spa. Another man came in for a pedicure because his wife made the appointment—he told Judy his wife said his toenails were poking her in bed and needed to be cut!

An Asheville native, Judy knows the area intimately. She always asks guests about their visit, recommends places both on and off the estate, and makes sure they know about the inn’s concierge, who is a wealth of information. It’s all part of her desire to provide the best customer service all the time.

“I love what I do, and I think God gave me a big heart so I could love people,” she reflected.

Our Spring Rosé And Salad Pairing

Written by

A different way to make rosé

Although you probably know Pinot Grigio best as a white varietal, we’ve crafted a Rosé of Pinot Grigio with a pink hue that hints at the promise of spring.

This rosé is pleasantly sweet, crisp, and refreshing—but also offers balanced acidity that makes it a good fit with a wide range of dishes. You’re going to enjoy it with everything from classic pasta, tuna, and chicken salad pairings to zestier choices such as pizza and spicy Asian food. Make sure you take it along on your next spring picnic!”

Wake up the flavor

Go for the zest! Panko bread crumbs are the secret to keeping this fried chicken lighter than most traditional recipes, and the Jalapeño Lime Vinaigrette adds just enough heat and spice to pair perfectly with our newly released Rosé of Pinot Grigio.

Fried Chicken Salad with Jalapeño Lime Vinaigrette

4 servings

Jalapeño Lime Vinaigrette

1 cup prepared salsa
½ cup water
Juice of 2 limes
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
1½ cups canola or olive oil

Place all ingredients except oil in a blender. With the blender on medium, add the oil in a steady stream until thickened.

Fried Chicken

4 skinless, boneless chicken breast halves, pounded to ½-inch thickness
Seasoning salt
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with seasoning salt.

Place the flour, egg, and panko crumbs into separate shallow dishes.

Coat chicken breasts in flour, shaking off any excess.

Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat ¼-inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3–4 minutes per side, or until golden brown.  Let dry on paper towels and keep warm.

Mixed Greens Salad

6 cups mixed greens
6 slices of lean bacon, chopped fine
2 ripe avocados
16 small cherry or pear tomatoes, sliced
1 cup fresh corn kernels, cooked
½ cup goat cheese
Jalapeño Lime Vinaigrette (above)
Fried Chicken (above)

To assemble salad

Place greens in a large salad bowl.

Cook bacon in a skillet over moderate heat, stirring until crisp; then transfer it with a slotted spoon to paper towels to drain.

Halve, pit, and peel the avocados and cut them into ½ -inches pieces.

Add the rest of the ingredients to the bowl.

Toss with some of the Jalapeño Lime Vinaigrette (about ½ cup)

Slice the chicken, add it to the salad and serve.