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THE SIMPLE JOYS OF FALLOCTOBER 202110eKnotty pin!rforeveWAYS TOPUMPKI NUPYOURPORCHpg. 76pg. 23The new pumpkinspice is.pg. 50Let theingleaf-peepbeginpg. 56
.Bed and BreakfastHighlanderMountain HouseBotanical wallpaper(“Raphaël”; sandbergwallpaper.com)brings the beauty ofthe outdoors in. COUNTRYLIVING.COM / OCTOBER 2021In the beloved Blue Ridgevacation town of Highlands, North Carolina,a year-old inn combines Englishinfluences with Appalachian sensibilities.written by SARAH ZLOTNICK photographs by MAGGIE BRAUCHEROPPOSITE: BANANA BREAD, BECKY LUIGART-STAYNER; FOOD STYLING BY KATELYN HARDWICK; PROP STYLING BY MINDI SHAPIRO.L I NGER
COME FOR THE.English EclecticInteriorsInspired by his time in theEnglish Cotswolds, HMHproprietor Jason Reeveslayered the Highlander’srooms and common areaswith artwork and antiquesspanning continentsand centuries. “I wantedinspiration in everycorner,” he says. The inn’sdistinctive exterior shade(Inchyra Blue by Farrow &Ball) pays homage to itsfirst life as a retiredsea captain’s farmhouse.STAY FOR THE.GriddledBanana BreadServed with a healthypour of sorghum syrupand a sprinkle of Maldonsalt flakes, the GriddledBanana Bread is a brunchfavorite at the RuffedGrouse, Highlander’sseasonally inspiredon-site tavern. For Jason,the dish evokes fondmemories of earlymorning fishing tripsduring his teenage years.Recipe, pg. 100In the lounge, a wood firewarms the hearth in all fourseasons, while Cherokeeportraiture honors the NativeAmerican heritage ofthe surrounding lands.BOOK YOUR BEDHighlander MountainHouse (highlandermountainhouse.com).Rooms from 175COUNTRYLIVING.COM / OCTOBER 2021
PRIZE RECIPES Roll balls in sugar mixture andplace 2 inches apart on preparedbaking sheets.4. Bake until lightly brown,10 to 12 minutes. Transfer toa wire rack to cool.Q.Can I eat the skin ofwinter squash?—Carrie L., Huntsville, ALA.Well, yes and no.It depends on the typeof squash and howyou plan to use it. Somevarieties, such asacorn and delicata, havesoft, edible skin thatis packed with nutrients(vitamins A and Cand loads of fiber), sonosh away. Others, suchas butternut, Hubbard,and kabocha, requirepeeling if you want to cutand roast or braisethem. The best way todo this is to cut thesquash into pieces thatare small enoughto handle and peelwith a sharpU-shaped peeler. COUNTRYLIVING.COM / OCTOBER 2021WORKING TIME 25 minutesTOTAL TIME 1 hourMAKES about 2 dozen3 1/4 cups all-purpose flour,spooned and leveled2 teaspoons cream of tartar1 teaspoon baking soda1 teaspoon kosher salt3 teaspoons groundcinnamon, divided1 cup unsalted butter,at room temperature2 /3cup packed light brown sugar1/ 4cup granulated1 cup plussugar, dividedGriddled Banana Breadwith Sorghum SyrupWORKING TIME 20 minutesTOTAL TIME 2 hours(including cooling)8 servingsMAKESCooking spray2 cups self-rising flour,spooned and leveled2 large eggs1/4teaspoon kosher salt2 teaspoons pure vanilla extract1/2teaspoon ground cinnamon1. Preheat oven to 350 F. Line2 baking sheets with parchmentpaper. Whisk together flour,cream of tartar, baking soda, salt,and 2 teaspoons cinnamon.2. Beat butter, brown sugar, and1 cup granulated sugar with anelectric mixer on medium speeduntil light and fluffy, 1 to 2 minutes.Beat in eggs, 1 at a time, beatinguntil incorporated after eachaddition. Beat in vanilla. Reducemixer speed to low and graduallyadd flour mixture, beating justuntil incorporated.3. Combine remaining 1/4 cupsugar and teaspoon cinnamonin a bowl. Roll dough into 1 /4-inchballs (about 2 tablespoons each).1/2cup (1 stick) unsalted butter,at room temperature, plusmore for browning and serving3/4cup packed light brown sugar2 large eggs, at roomtemperature1 /3cup plain Greek yogurt3 large, very ripe bananas,mashed1 teaspoon pure vanilla extractSorghum syrup and flaky sea salt(such as Maldon), for serving1. Preheat oven to 350 F. Lightlygrease a 9-by-5-inch loaf pan.Whisk together flour, kosher salt,and cinnamon in a bowl.2. Beat butter and sugar with anelectric mixer on medium speeduntil smooth, 1 to 2 minutes.ILLUSTRATION BY MELINDA JOSIE.A sk aCountr y CookSuperkindSnickerdoodles
Add eggs, 1 at a time, beating untilincorporated after each addition.Beat in yogurt, bananas, andvanilla. Reduce mixer speed tolow and gradually beat in flourmixture just until incorporated;transfer to prepared pan.3. Bake until a toothpick insertedin center comes out clean, 60to 65 minutes. Cool in pan on awire rack. Once cool, cut into16 (1/2-inch-thick) slices.4. Melt desired amount of butterin a large nonstick skillet overmedium heat. Add bread, inbatches, adding more butter ifnecessary, and cook, turningonce, until golden brown, 2 to 3minutes. Serve topped withsorghum syrup and sea salt.1/2teaspoon ground cinnamon1/2teaspoon ground allspice1/2teaspoon kosher saltFOR TOPPING:2 large egg whites1/3cup granulated sugar1/4teaspoon cream of tartar1/2teaspoon pure vanilla extract1. Make pie: Preheat oven to 400 F.Lightly grease a rimmed bakingsheet. Place squash on bakingsheet, cut sides down. Bake, inlower half of oven, until goldenbrown and cooked through, 30 to35 minutes. Cool completely. Oncecool, scoop out flesh. Discard skin.2. Meanwhile, roll dough into a12-inch circle on a lightly flouredsurface. Fit on bottom and upsides of a 9-inch pie plate. Trim,leaving a 1-inch overhang; foldoverhang under and crimp. Chill20 minutes to 24 hours.3. Reduce oven temperature to375 F. Line dough with parchmentpaper and fill with pie weights ordried beans. Bake 12 minutes.Remove parchment and beans andbake until crust is set but still pale,10 to 12 minutes. Remove fromoven. Reduce oven temperature to350 F.Butternut Squash PieWORKING TIME 20 minutesTOTAL TIME 4 hours, 50 minutes(including chilling, cooling,and pie dough)MAKES 8 to 10 servingsFOR PIE:Cooking spray1 (2-pound) butternut squash,halved lengthwise and seededBasic Pie Dough, see recipe, at rightAll-purpose flour, for work surface3/4cup whole milk3 large eggs2 teaspoons grated fresh ginger1/2cup packed brown sugar1/2cup granulated sugar4. Pulse squash, milk, eggs,and ginger in a food processoruntil combined. Add brownsugar, granulated sugar, cinnamon,allspice, and salt and pureeuntil smooth, 10 to 12 seconds.5. Pour filling into crust. Bakeuntil edges are just set and centeris still slightly wobbly, 30 to40 minutes. Cool completely.6. Make topping: Whisk togetheregg whites, sugar, and cream oftartar in a bowl. Set bowl overa saucepan of simmering water(bowl should not touch water)and cook, whisking constantly,until sugar is dissolved and whitesare very warm to the touch, 3 to4 minutes. Remove from heatand beat with an electric mixeron low speed, gradually increasingto high, until glossy and soft peaksform, 4 to 6 minutes. Beat in vanilla.Spoon on pie and broil or usea kitchen torch to toast topping.Basic Pie DoughWORKING TIME 10 minutesTOTAL TIME 2 hours, 10 minutes(including chilling)MAKES enough for 1 single-crust pie1 1/4 cups all-purpose flour,spooned and leveled1/2teaspoon kosher salt1/2teaspoon sugar1/2cup (1 stick) cold unsaltedbutter, cut into pieces2 tablespoons to 1/4 cupice-cold water1. Whisk together flour, salt,and sugar in a bowl. Cut inbutter using 2 forks or a pastryblender until mixture resemblescoarse meal with a few pea-sizepieces of butter remaining.Add 2 tablespoons ice-cold water,1 tablespoon at a time, using forksto pull dough together into ashaggy, crumbly pile (add up to2 tablespoons more water ifneeded to bring dough together).2. Wrap dough in plastic wrap,using plastic to flatten and pressdough together. Refrigerate untilfirm, 2 hours or up to 3 days.ClubEST. 2020M or e F allR ecipesFor unlimited access toour recipe archive,become a member of theCountry Club today atcountryliving.com/join.COUNTRYLIVING.COM / OCTOBER 2021
Bed and Breakfast Highlander Mountain House In the beloved Blue Ridge vacation town of Highlands, North Carolina, a year-old inn combines English influences with Appalachian sensibilities. written by SARAH ZLOTNICK photographs by MAGGIE BRAUCHER. COUNTRYLIVING.COM / OCTOBER 2021
