Peach Blossom Inn Recipes

Peach Blossom Inn Specialty of The House

Peach Daiquiris

4 Large Fresh Southern Peaches (peeled, pitted and sliced)
1/3 cup honey or more to taste (may use finely granulated bar sugar instead)
4 jiggers of dark rum
1 jigger of Cointreau
Twist of Lime

Mix all ingredients in a blender and add ice to the top. Blend, serve and enjoy!

Makes 4 delicious cocktails!


White Chocolate Mousse with Raspberry Puree

16 ounces High quality white chocolate, chopped
½ cup unsalted butter
2 cups chilled heavy cream
6 large eggs (separated)
½ cup sugar
2 T Kirsch

Raspberry Puree
2 cups Raspberries
1 T Grand Marnier
1 T sugar


White chocolate shavings, mint sprigs, whole raspberries

Separate eggs into two bowls.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently until smooth. Whisk in butter. Remove from heat and add egg yolks, whipping until smooth. Add Kirsch and mix.

In a separate bowl beat egg whites, slowly adding sugar, until soft peaks form. In another bowl (preferably metal) whip cream until stiff and slowly fold into egg white/sugar mixture.

Fold 1/3 of the egg white/whip cream mixture into chocolate. Then fold that new mixture back into remaining egg white/whip cream mixture. DO NOT OVERMIX. Cover and chill.

Serves 1-12 depending on indulgence.
Recipe Compliments of Chef Paul Kropp


Raspberry Puree
Puree 3/4 cup berries with sugar and Grand Marnier in processor. Strain into small bowl, pressing on solids. Mix in 1 cup berries.

Spoon mousse halfway into 8 (6-ounce) stemmed glasses. Add some berry mixture. Gently spoon remainder of the mousse. Chill, covered at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Garnish with whole raspberry, white chocolate shavings and mint sprig.

Crabmeat Henry

This one comes from Memphis' iconic culinary jewel, Justines. Although it's no longer around, Justines lives on in the hearts and taste buds of many southerners both from Memphis and way beyond.

6 T. butter
¼ c. sherry
dash of Tabasco
dash of lemon juice
dash of Worcestershire
½ lb. of the freshest possible lump crabmeat,
rinse and remove pieces of shell
3 pieces French bread toast
¾ c. Hollandaise

Put butter, sherry, Tabasco, Worcestershire and lemon juice together in a pan and simmer over low heat. When mixture is hot, add crabmeat and lightly fold over with a spoon. Heat. Be careful not to burn or boil.

Put slices of toast in bottom of 3 small ramekins. Cover with drained crabmeat mixture (use a slotted spoon.) top with Hollandaise sauce and place in a preheated 450 degree oven. Bake until Hollandaise begins to brown. 8-10 minutes. Serve bubbling hot.

Serves 3


Hollandaise Sauce

1 lb. butter
4 egg yolks
¼ t. cayenne
4 t. cider vinegar

Melt the butter. In a separate bowl, whisk together egg yolks, cayenne and vinegar until yolks are fluffy and light. Add small amount of melted butter at a time, while beating, until all is used. For added thickness, place pan over boiling water and beat until desired consistency. Served with just about everything.

For an easier version, use a mixer and beat egg yoks, vinegar and cayenne together until thick and fluffy. Reduce mixer speed and slowly add the melted butter.

Makes 2 cups



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