Vanderbilt-Inspired Picnic Recipes & Tips Posted on April 3, 2012 at 1:00 pm.Written by Heather Angel A picnic while visiting Biltmore is a great way to enjoy the pastoral views of the historic estate’s sprawling gardens and grounds, similar to the Vanderbilts and their guests over a century ago. Make the most of your next picnic with these expert tips plus estate chef recipes for a Vanderbilt-inspired picnic complete with Biltmore wine pairings. Pauline Dresser, Edith Vanderbilt’s sister, attending a picnic in Langrolay-sur-Rance, France, 1895. Picnicking with the Vanderbilts During the Victorian era, picnics were often elaborate, and creating a suitably “rustic” ambiance might require more effort than a formal banquet. Hampers full of special delicacies were carried to remote outdoor locations along with a bewildering array of china and glassware, chairs, cushions, ground covers, tents, sunshades, games, and amusements—plus all the children, pets, and any guests who happened to be visiting. Picnic Island in the Lagoon on Biltmore Estate, circa 1900. On Biltmore Estate, the Vanderbilt family enjoyed picnics at a special location known as “Picnic Island,” which you can see situated in the Lagoon. At Edith Vanderbilt’s request, a swinging bridge (no longer there) was added for easy access to Picnic Island and estate rangers ensured there was no poison ivy growing there—a task modern picnickers know all too well! We also know that Mrs. Vanderbilt planned a picnic in May of 1915 on nearby Busbee Mountain, and we have multiple picnic baskets, metal serveware and food canisters included, in our archival collection. Be sure to pack Biltmore Wines for your next picnic! Try these modern-day expert picnic tips: Thank goodness today’s picnics are much simpler! By keeping everything quick and easy, you can enjoy the entire experience from start to finish—even without chairs and fine china. Here are a few tips from our estate experts. Choose a location that offers a scenic view to take in nature’s beauty for your next picnic at Biltmore! Slice a loaf of fresh bread and your favorite cheese into wedges (eliminates the need for utensils), then pair it with wine. Consider our refreshing Biltmore Sauvignon Blanc with goat cheeses or our Cabernet Sauvignon with savory smoked Gouda. Bring along finger-friendly foods such as olives, nuts, and fresh veggies or fruit for a little extra texture. Make a variety of sandwiches the night before. That way, you can be ready to picnic the next day with no prep. Sandwiches also mean you don’t have to bring many separate items—everything’s already combined into a tasty package. Set the scene with a few special touches, such as fresh flowers or a favorite quilt as a picnic cloth. A sparkling wine like our Biltmore Estate Pas de Deux Sparkling makes any occasion special—and won’t leave a stain if spilled on cloth. Grab-and-go snacks or light bites from an estate restaurant or shop are also a great option for a memorable picnic at Biltmore without the fuss. (Please note: Guests with estate admission, an overnight stay, or an Annual Pass are permitted to picnic on Biltmore Estate. If picnicking on the estate, outside food is only permitted in designated areas. Outside alcohol and tailgating—including the use of tents, grills, multiple camping chairs/tables, and large coolers—are not permitted anywhere on estate grounds.) A picnic is a picturesque way to enjoy the great outdoors throughout the seasons on Biltmore Estate. 📸 by @camrynglackin Try these Biltmore-inspired picnic recipes: Whether you are taking in the views at Biltmore or relaxing at your local park, here are a few recipes and wine pairings our estate chefs recommend for enjoying your next picnic Vanderbilt-style. Holiday Bacon Deviled Eggs Harvest Turkey Sandwich with Blackberry-Whole Grain Mustard Herb Marinated Grilled Vegetables Smoked Mozzarella and Gemelli Salad Mudslide Cookies Holiday Bacon Deviled Eggs Pair with Biltmore Estate Blanc de Blancs Serves 24 Ingredients: 12 hard-boiled eggs 1/2 cup mayonnaise 4 bacon strips, cooked and crumbled 2 tablespoons finely shredded Cheddar cheese 1 tablespoon Dijon mustard 1/4 teaspoon pepper Method: Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Pipe into egg whites. Refrigerate or keep cool until serving. Harvest Turkey Sandwich with Blackberry-Whole Grain Mustard Pair with Biltmore Pinot Noir Yields one sandwich. Ingredients: 2 slices of focaccia bread, toasted Small handful of fresh baby arugula 2 slices of cooked bacon 2 oz of sliced brie 5 oz of smoked turkey, thinly sliced Blackberry-Whole Grain Mustard* Blackberry-Whole Grain Mustard Ingredients: 3 fresh blackberries 1/2 oz Whole Grained Mustard Method: Prepare the mustard by mashing the berries and mix with mustard and set aside. Toast the focaccia, spread the mustard on the top portion of the bread after it is toasted, place the turkey on the bottom, then the sliced brie and add the bacon and arugula and lastly place the top of the focaccia and serve. Herb Marinated Grilled Vegetables Pair with Biltmore Sauvignon Blanc Yields about 6 servings Ingredients: 2 zucchini, sliced 1/4 inch thick 2 yellow squash, sliced 1/4 inch thick 2 portabella mushrooms, remove gills 1 red bell pepper, seeds and stem removed, cut in 6 pieces 1 bunch asparagus, remove bottom two inches and discard 1 red onion, sliced 1/4 inch thick 1 vine-ripe tomato, sliced 1/4 inch thick 2 garlic cloves, minced 6 oz olive oil 1/2 bunch flat leaf parsley, chopped 2 sprigs rosemary, chopped 6 sprigs fresh thyme, chopped Salt and pepper to taste Method: Place oil, garlic, and herbs in a large mixing bowl and stir together. Add all remaining vegetables to bowl except portabellas. Toss vegetables with oil mixture. On a separate plate, rub the portabella with some of the oil mixture on both sides of it. Let vegetables marinate for 10–15 minutes at room temperature. Drain any excess oil off of the vegetables and grill each piece for 1–2 minutes on each side. If the grill flares up, remove more oil from the vegetables. Place vegetables on a platter. Can be served hot or chilled. Smoked Mozzarella and Gemelli Salad Pair with Biltmore Pinot Grigio Yields 8-10 servings Ingredients: 3/4 pound Smoked Mozzarella, large diced 3/4 cup Parmesan Cheese – grated 1 pound Gemelli pasta 1/2 cup spinach, julienne 1 large red bell peppers, julienne 3/4 cup mayonnaise 1/4 cup red wine vinegar 1/4 cup parsley, chopped 1/2 cup red onion, small dice 1 tablespoon +2 teaspoon garlic, minced 1/4 cup sour cream 1 1/2 teaspoon black pepper 1 teaspoon lemon juice 1 tablespoon honey 1/8 teaspoon Tabasco 1 teaspoon kosher salt Method: In a large pot of boiling, salted water, cook pasta until just tender to the bite. Drain and shock in ice water. Drain again thoroughly and place in large mixing bowl. Add smoked mozzarella, parmesan, spinach, red peppers, red onion, and parsley. In a separate bowl, assemble dressing by adding mayonnaise, sour cream, garlic, red wine vinegar, honey, lemon juice, Tabasco, black pepper, and salt. Whisk together. Add dressing to pasta mix and toss together gently, using a rubber spatula. Refrigerate until needed. Mudslide Cookies Pair with Biltmore Estate Blanc de Noir Yields 1 dozen large cookies or 4 dozen small cookies Ingredients: 8 oz. chocolate, unsweetened 1 pound, 8 oz. chocolate, bittersweet 4 oz. butter 8 each eggs 1 pound, 8 oz. sugar 1 tablespoon vanilla extract 4 oz. cake flour 2 1/4 teaspoon baking powder 3/4 teaspoon salt 1 pound, 12 oz. chocolate chips 8 oz. walnuts Method: Melt the chocolates and butter together. Beat together the eggs, sugar, and vanilla. Add the chocolate mixture to the egg mixture. Add the flour, baking powder, and salt. Add the chocolate chips and walnuts. Dough will firm as it sits. Scoop and bake at 325 F for 10–14 minutes.
How Did Our Christmas Tradition Begin? Posted on December 3, 2011 at 12:00 am.Written by Jean Sexton Although George Vanderbilt moved into Biltmore House in October 1895, the house did not officially open to guests until Christmas Eve of that year. Great efforts were made to ensure all (or most!) would be ready by this special day. Mr. Vanderbilt was still a bachelor during the first Biltmore Christmas and his mother, Maria Louisa, presided as hostess. Correspondence between Vanderbilt and his staff indicates that planning was intensive and no detail was left unattended. Managers debated which nearby county had the best holly and the most desirable mistletoe, while staff scouted for the perfect candidate for the Banquet Hall Christmas tree. Chauncey Beadle writes estate manager, Mr. Charles McNamee: “I quite agree with you that we should have a very large tree for this occasion; in fact, I think a twenty foot tree in that large Banquet Hall would be rather dwarfed”. When George’s mother, several of his brothers and sisters and their spouses, and assorted nieces and nephews arrived, they were greeted in the Banquet Hall by a splendidly tall tree laden with gifts for estate workers. At the foot of the tree was a table piled high with family gifts. Because of this, the Banquet Hall has always been the focal point for Christmas celebrations in Biltmore House. The Banquet Hall tree is a Christmas tradition at Biltmore The family and guests gathered around the forty-foot Banquet Hall table for elaborate dinners served both evenings. Mr. Vanderbilt’s niece Gertrude kept a series of Dinner Books in which she recorded the seating arrangements of all of the parties and dinners she attended as a young woman, and she was one of the guests at the first Christmas dinner here in Biltmore House. Gertrude kept two Dinner Books in 1895, and the Christmas meal at Biltmore House was the 193rd formal dinner that she attended that year. In her diagram of the dinner, she listed 27 Vanderbilt family members. It was said to be the largest gathering of the family since the death of William Henry Vanderbilt, George’s father, in 1885. In addition to the grand meals and festive décor, stockings hung on mantles, plum puddings and mince pies were served, and George’s mother read ‘Twas the Night Before Christmas’ to the children. All in all, it must have been a grand time—one article even stated that the family exchanged gilded and jeweled Christmas cards.
A Vanderbilt-Inspired Thanksgiving Posted on November 1, 2011 at 12:00 am.Written by Heather Angel George and Edith Vanderbilt were known for their hospitality at Biltmore House in Asheville, North Carolina. Of course, their holiday celebrations were no different and highlighted the ultimate in food and wine for their guests. Treat your guests to a Vanderbilt-inspired Thanksgiving menu featuring recipes and suggested wine pairings from our winemaker. Bring Out The Flavors of Your Feast with Biltmore Wines! Set your Thanksgiving table with an assortment of Biltmore Wines This special time deserves an equally special wine! Surprise and delight your guests by offering both a red and a white wine option to pair with your Vanderbilt-inspired Thanksgiving menu. Our winemaker recommends selecting our buttery, complex Chardonnay and our elegant and medium-bodied Pinot Noir to grace your holiday table. For a delicious and festive option fit for a Vanderbilt, our Biltmore Estate Winemaker suggests choosing any of our Biltmore sparkling wines to complement your Thanksgiving meal from start to finish. Vanderbilt-Inspired Recipes George Vanderbilt’s Favorite Turkey and Cornbread Dressing Main Course: George Vanderbilt’s Favorite Turkey and Cornbread Dressing Fun Fact: The creator of this recipe, Ellen Davis, came to Biltmore House from the community of Avery Creek in the spring of 1899 to work as a cook for the Vanderbilts. She fell in love with Thomas H. Johnson, a groomsman in the Stables, and they were married the following spring. This recipe was a favorite of George and Edith Vanderbilt’s, and it became a tradition for Ellen Johnson to prepare it for them each year. Ingredients: 20–25 pound turkey Cornbread, prepared 6 buttermilk biscuits, prepared 1 dozen eggs, hard-boiled 1 cup chopped onion 1 cup chopped celery 1/4 cup ground sage Kosher salt and freshly ground pepper to taste Method: Rinse turkey and rub with salt inside and out.Using a large boiler or cooker, place turkey in enough water to almost cover it (one gallon or more).Heat to boiling point and cook on medium for about 2 1/2 hours or until breast is tender; use a ladle to baste broth over the breast meat to keep it moist. For cornbread dressing:Bake a large pan of cornbread using your favorite cornbread recipe.Bake about six buttermilk biscuits using your favorite recipe, or purchase frozen biscuits and bake.Peel eggs and chop or grate them into large mixing bowl. Add onions, celery, sage, salt and pepper. Crumble cornbread and biscuits into bowl.When the turkey is done, pour turkey broth over the cornbread dressing until the desired consistency is reached. Mix well, using plenty of broth so that dressing will be moist and soft when done. Place turkey in center of large baking pan. Spoon dressing into and around the turkey. Bake in 425ºF oven for about 45 minutes. If turkey browns too soon, cover with aluminum foil. Side Dish: Roasted Sweet Potatoes with Dried Cranberries and Toasted Pumpkin Seeds Ingredients: 2 large sweet potatoes diced 1 cup dried cranberries 1 cup toasted pumpkin seeds 1 tablespoon Shallots Minced 1 teaspoon garlic minced ½ tablespoon fresh sage ¼ cup chicken stock 1 tablespoon butter Method: Preheat oven to 350 degrees. Peel and dice the sweet potato into ½ inch pieces. Season with olive oil and salt and pepper. Spread on a parchment-lined baking tray. Place in oven and bake until the sweet potatoes start to turn golden brown and tender. In a large skillet sauté the shallots and garlic in a tablespoon of olive oil, add pumpkins seeds and cranberries and cook one minute. Add sweet potato and chicken stock to skillet, bring to a boil then add butter, remove from heat, stir until butter is melted. Season with salt and pepper. Side Dish: Haricot Vert (Green Beans) Ingredients: 1 pound haricot vert Salt to taste 7 tablespoons butter Pepper to taste Method: Cut off the ends of the beans. Bring a large saucepan of water to a boil and add enough salt to taste like ocean water. Add the beans and cook for 4 minutes or until done to taste. Drain and plunge into ice water. Drain and place on paper towels to absorb the moisture. Melt 4 tablespoons of butter in a sauté pan. Add the beans and sauté for 2 minutes. Season with salt and pepper and add the remaining 3 tablespoons of butter. Cook until any liquid has evaporated and the beans are glazed; keep warm. Side Dish: Creamed Corn Ingredients: 6 ears fresh corn 1 tablespoon butter 1/4 cup finely chopped leek 1 tablespoon chopped shallot 1 teaspoon chopped garlic 1/4 cup Biltmore Reserve Chardonnay 2 cups heavy cream 1 tablespoon chopped fresh thyme Salt and white pepper to taste Method: Cut the kernels from the cobs and discard the cobs. Melt the butter in a heavy saucepan over medium heat. Add the leek, shallot and garlic and sauté for 2 minutes. Stir in the corn and cook until the corn is tender. Add the wine, stirring up any of the mixture that has adhered to the bottom of the saucepan. Cook until the wine has evaporated. Add the cream and simmer for 15 to 20 minutes or to the desired consistency, stirring occasionally. Season with thyme, salt and pepper. Keep warm until ready to serve. Dessert: Apple Tart Ingredients for Pastry: 1/2 cup unsalted butter, softened 1/4 cup sugar Pinch of salt 1/2 teaspoon vanilla extract 1 egg, lightly beaten 1 1/2 cups all-purpose flour Ingredients for Streusel: 1 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup butter, melted Ingredients for Tart: 4-5 Granny Smith apples, peeled, cored and thinly sliced 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Ingredients for Garnish: Sliced, dried figs Whipped cream or vanilla ice cream Method: For pastry: combine butter, sugar, salt and vanilla in a mixing bowl. Cream together with a paddle attachment until light and fluffy. Beat in the egg and scrape the sides of the bowl. Add the flour gradually, mixing until incorporated. Shape into a disk then wrap in plastic wrap and chill in the refrigerator for 2–8 hours. For topping: mix flour and brown sugar in a small bowl. Add butter and work with fingers until smooth. Chill in the refrigerator for 2 hours. For tart: preheat the oven to 350°F. Toss apples with sugar and spices in a bowl. Spray a tart pan with a removable bottom with nonstick cooking spray. Roll the pastry dough to 1/4 inch thick on a lightly floured surface and place in pan, pressing into bottom and trimming any excess dough. Spoon apple mixture into pastry and sprinkle with streusel topping. Bake for 25 to 35 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Remove to a serving plate and garnish with figs; serve warm with whipped cream or vanilla ice cream.