Wednesday, September 5, 2018

Graves Mountain Lodge


Graves Mountain Lodge is a family-owned and operated rustic mountain retreat well known for its down home hospitality. The Graves family can be traced back to Jamestown. Captain Thomas Graves sailed the “Mary and Margaret” to Jamestown in 1608, He served as a representative in the Virginia Assembly at Jamestown in 1619 and later sat on the House of Burgesses in the colonial capital of Williamsburg. In 1630, Captain Graves was commissioned to build a fort at Old Point Comfort in Hampton.
Jimmy's family goes back to a son of Captain Graves, Francis, whom was born in Virginia. In 1852, Jimmy’s great-great grandfather, Paschal Graves opened an “ordinary” or inn along the Blue Ridge Turnpike on the land that is now part of the Shenandoah National Park. The Graves ordinary was a natural spotting point for travelers making the 70-mile journey between Gordonsville and New Market. Around 1857, the Graves family moved to a new location, which is where the farm is today.
Graves Mountain Apple Butter
A sturdy log house that was built in the late 1700’s, was added on to over the years, and is now the center of a three-story farm house known as Mountain View. This has been the home place for four generations of the Graves family. For over 100 years, travelers and vacationers enjoyed the hospitality of Mountain View. Inn keeping was in Jimmy’s blood, so he decided to carry on the family tradition of hospitality. He met Rachel Lynn Norman through 4-H showing cattle, and she shared Jimmy’s enthusiasm for the idea of a mountain resort, they married in the fall of 1964. In April of 1965, Graves Mountain Lodge was open to the public.

The Graves Mountain Apple Harvest Festival: Oct. 6-7, 13-14, and 20-21 would be the perfect time to visit, see the mountains in stunning color and experience the days of yesteryear watching apple butter being cooked in kettles over an open fire. In the meantime, you can enjoy their incredibly smooth, perfectly spiced Apple Butter and other small batch preserves from The Virginia Marketplace.

Wednesday, August 1, 2018

Smoky Meat and Peanut Butter and Jelly a ‘Perfect Marriage’


If peanut butter and jelly can be so good in a sandwich, could those flavors be transferred into meats?  The answer is yes! Try it on a rack of smoked St. Louis-style pork ribs.
Peanut Butter and Jelly Ribs
The sauce is super simple: a cup of creamy peanut butter (We recommend The Peanut Shop of Williamsburg All Natural Peanut Butter), a cup of your favorite fruit preserves (We recommend Graves Mountain small batch preserves), beer (your choice) and a little salt, pepper, garlic powder and cayenne pepper.
Remove the membrane (often called silverskin) from the inner portion of the ribs, and apply your favorite dry rub (equal parts paprika, salt, pepper and garlic powder always works) to both sides of the meat as you would any traditional rack of ribs.
The end result is a bite of pork that mixes the sweet of the sauce with the saltiness of a dry rub, and the smoke infused into the juicy ribs.
Peanut Butter and Jelly Ribs
Makes 6 servings
2 racks St. Louis cut pork ribs
1 lager beer
¼ cup chopped peanuts (optional)
Rub
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
Sauce
1 cup fruit preserves (your choice)
1 cup creamy peanut butter
¼ cup lager beer
½ teaspoon cayenne pepper
¼ teaspoon kosher salt
Instructions: Remove excess fat and floppy meat from the ends of the ribs so they are mostly squared up. Remove the fat membrane (often called silverskin) from the inside of the ribs.
Mix the rub ingredients in a small bowl and give a light coating to both sides of the ribs. Refrigerate the ribs for at least 30 minutes, then bring back to room temperature before placing in the smoker.
Set the smoker to an internal temperature between 250-275 degrees. Place the ribs lengthwise in the smoker and smoke for one hour. Open smoker and mop the top side with lager beer (enough to heavily moisten). Turn the ribs 180 degrees so the opposite end of where you started is facing the firebox. Close the smoker and cook another hour.
Assemble the ingredients for the sauce in a large saucepan. Over the firebox, warm the sauce, stirring, until it’s smooth and easily runs off a spoon without sticking.
After the ribs have smoked for two full hours, mop peanut butter and jelly sauce to the top of the ribs. Sprinkle with more lager beer, 1-2 ounces, then wrap the ribs completely in aluminum foil. Cook another hour. Open the smoker lid and carefully remove foil (it will be hot) and discard. Apply another layer of the peanut butter and jelly sauce. Smoke for one more hour.
Ribs should be ready (well beyond the 145 degree internal temperature needed for safe consumption ... hopefully they are in the 180-185 degree neighborhood). Allow ribs to rest for at least 10 minutes before slicing. Sprinkle with chopped peanuts as garnish and serve. Adapted from BBQpitboys.com

Monday, July 9, 2018

July is National Ice Cream Month and July 15 is National Ice Cream Day

July is National Ice Cream Month and National Ice Cream Day is the 3rd Sunday in July. This year it is July 15, 2018.

"I scream, you scream, we all scream for ice cream!" Shout it from the rooftops, because July 15 is National Ice Cream Day! National Ice Cream Day is observed each year on the 3rd Sunday in July and is a part of National Ice Cream Month. Although ice cream isn’t sold on The Virginia Marketplace, we have products that will add to your ice cream eating pleasure.

It is believed that ice cream was first introduced into the United States by Quaker colonists who brought their ice cream recipes with them.  Their ice cream was sold at shops in New York and other cities during the colonial era. in    Others say it was brought to the colonies from Europe and quickly became a favorite of the wealthy. It would remain in the hands of the elite until the 19th century when improvements in technology allowed ice cream to be mass produced. The rest, as they say, is history.
Some facts about ice cream:
·         Ben Franklin, George Washington and Thomas Jefferson enjoyed ice cream.
·         1813 -First Lady Dolley Madison served ice cream at the Inaugural Ball.
·         1832 – African American confectioner, Augustus Jackson, created multiple ice cream recipes as well as a superior technique to manufacture ice cream.
·         1843 – Philadelphian, Nancy Johnson, received the first U.S. patent for a small-scale hand-cranked ice cream freezer.
·         1920 – Harry Burt puts the first ice cream trucks on the streets.

The celebrations were originated by Joint Resolution 298, which was sponsored by Senator Walter Dee Huddleston of Kentucky on May 17, 1984. The resolution proclaimed the month of July 1984 as "National Ice Cream Month" and July 15, 1984, as "National Ice Cream Day". In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and established National Ice Cream Day as the third Sunday in the month of July.

Americans consume more ice cream than any other nation in the world. So HOW about trying something new and make an ice cream pie with peanut butter.

Peanut Butter Ice Cream Pie
Ingredients:
15 Oreo cookies (crushed)
½ cup butter (melted)
1 quart vanilla ice cream (softened- not melted)
1 cup The Peanut Shop of Williamsburg chunky peanut butter
1 teaspoon vanilla
½ cup Virginia peanuts (crushed)
¼ cup chocolate syrup

Directions:
Combine Oreos and butter and mix well.
Press into piedish to form a crust going ¾ of the way up the sides.
Mix ice cream, peanut butter & vanilla until well blended and smooth.
Pour into crust
Freeze for a few hours (until frozen)
Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.

Friday, June 1, 2018


June 12 is National Peanut Butter Cookie Day. Most people are familiar with peanut butter for use on sandwiches, while peanut butter cookies are yummy snacks that can be enjoyed any time but especially on Peanut Butter Cookie Day. The ancient Aztecs and Incas made a paste by mashing roasted peanuts, and that was the first known peanut butter. Peanut butter cookies have been popular since the early 1900s, and in 1913 the wife of the 28th US President, Woodrow Wilson, published a list of her cookie recipes including one for Peanut Cookies that used peanut butter. In 1916, George Washington Carver began promoting the peanut and its many uses. As part of the campaign, he published three peanut butter cookie recipes in a research bulletin entitled, “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption.” Celebrate Peanut Butter Cookie Day by baking your own cookies using a traditional recipe – make sure to put traditional crisscross fork marks on top – then enjoy eating them with friends and family.

The first time that these fork marks were widely instructed to be placed on the cookie tops was in a recipe from a 1936 Pillsbury cookbook. There was no explanation given in the recipe as to why the fork hash marks were called for, but people made them anyways. Now, most people who bake these cookies put the hash marks on them out of pure tradition without knowing why they are even doing it. Maybe it’s because it’s simply more fun to make old fashioned peanut butter cookies! Probably the most common reason specified for the marks on the cookies is because it’s supposed to help them cook more evenly. When peanut butter is added to cookie dough it makes it denser, which in turn makes it harder to bake through. Putting the hash marks in the cookie dough balls actually flattens them for more even baking. When the cookies bake, they should come out soft with crispy edges where the hash marks have been formed. Most people agree that the best peanut butter cookies are the ones with a soft center and crispy edge. This cookie was thought to have been given fork marks to warn people who are sensitive to nuts what they are about to eat. Since the marks are such a unique cookie feature, it is a great reminder of the ingredients.

Why not make this yummy recipe?

Peanut Butter Blossom Cookies
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup The Peanut Shop of Williamsburg All Natural Creamy Peanut Butter
1 teaspoon vanilla
1 bag Hershey Kisses
Heat oven to 350 degrees.
Beat eggs. Add white and brown sugar. Sift dry ingredients and stir in. Add shortening, peanut butter and vanilla.
Roll into balls the size of walnuts and put on greased cookie sheet. Bake 8-10 minutes until edges are golden brown.
Remove from oven and immediately press one Hershey Kiss in the center of each cookie and remove cookies from baking sheet to cooling rack.


Saturday, May 12, 2018

Strawberry Corn Cakes for National Strawberry Month

May is National Strawberry Month. "Spring-up" some corn muffins with fresh strawberries and of course, Graves Mountain Strawberry Preserves. This recipe is from The Food Network Kitchen:

Strawberry Corn Cakes
     Strawberry Corn Cakes

     Ingredients
·                     Cooking spray, for the pan
        8.5-ounce package corn muffin mix
            1/4 cup all-purpose flour
            2 teaspoons finely grated lemon zest
       1 teaspoon vanilla extract
       1 cup chopped strawberries
       2 tablespoons strawberry preserves
       3/4 cup heavy cream
           2 tablespoons confectioners' sugar

      Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream. 






















1




Directions
Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream. 




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Wednesday, April 18, 2018

April 2 is National Peanut and Jelly Day

The Peanut Shop of Williamsburg
 Crunchy Peanut Butter

April 2 was National Peanut Butter and Jelly Day. It’s always time to celebrate by eating both, but it doesn’t always have to be in the usual sandwich way. Here’s a way to enjoy both in a mouthwatering Peanut Butter Puffs. It’s quick and easy to make. If you love peanut butter, you will go crazy for them!!! 
PEANUT BUTTER PUFFS

PREP TIME:15 MINUTE(S)
COOK TIME:15 MINUTE(S)
YIELD:18 PUFFS

INGREDIENTS

·         Crisco® Original No-Stick Cooking Spray
Graves Mountain Strawberry Preserves
·         2 cups All Purpose Flour
·         2 1/2 teaspoons baking powder
·         1/2 cup sugar
·         1/2 teaspoon salt
·         1/2 cup The Peanut Shop of Williamsburg Crunchy Peanut Butter
·         2 tablespoons butter
·         1 cup milk
·         2 large eggs, beaten
·         1/2 cup Graves Mountain Strawberry Preserves
·         1/2 cup finely chopped peanuts

DIRECTIONS
1.      HEAT oven to 400ºF. Spray a muffin pan with no-stick cooking spray. Stir together flour, sugar, baking powder and salt.
2.      CUT in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until moistened. Fill prepared muffin cups 2/3 full.
3.      BAKE 15 to 17 minutes. While puffs are baking, melt preserves in a small saucepan over medium heat. Remove puffs from oven. Immediately brush tops with melted preserves; dip in peanuts. Serve hot.

Thursday, March 1, 2018

March is National Peanut Month.

March is National Peanut Month. How did National Peanut Month get started? According to the National Day Calendar website, March celebrates one of America’s favorite snack foods…Peanuts! National Peanut Month had its beginnings as National Peanut Week in 1941, but later morphed into a month-long celebration in 1974. Whether it is the smell of their roasted goodness, the grinding of their essence into peanut butter or just being used to make healthier cooking oil, peanuts have found their way into many of the food items we consume regularly.

Peanut cultivation and popularity in American food culture can be attributed to Dr. George Washington Carver, nicknamed “The Father of the Peanut” for his tireless devotion to this versatile legume. In fact, in 1925, Carver published a bulletin called, “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption.”

Peanuts are actually not nuts, but legumes. Peanuts are a very valuable source of protein, niacin, folate and phytosterols, more than any nut. They also contain over 30 essential nutrients and phytonutrients. Peanuts are naturally cholesterol-free and rumor has it that there is enough mental stimulation in one peanut to give a person 30 minutes of serious thinking! Need a brain recharge, eat a peanut.

At The Virginia Marketplace, Virginia peanuts are sold and highlighted in many of our gift baskets and boxes. Virginia peanuts are the largest of all the peanuts. Our Virginia peanuts are blistered, Blistered peanuts are big on crunch! First boiled in water, then roasted while still wet which causes a blister to form on the peanut, giving them their unique flavor and texture. These are crispy and awesome.