3 iconic Southern stays share recipes of their signature drinks and dishes

Photo courtesy of Breakers Palm Beach

Smoked Salmon Pizze

Henry’s Palm Beach 
Anthony Sicignano, Executive Chef at the Breakers Palm Beach

Servings: 4 wedges

Ingredients:
1 pane bianco or similar flatbread (4” by 6”)
Extra virgin olive oil (EVOO)
¼ cup crème fraîche (recipe below)
12 slices of smoked salmon
12 finely sliced red onion pieces
12 slices of Campari tomatoes, thinly sliced
1 tsp chives, finely sliced
Salt & pepper, to taste
Dill, to taste
Lemon zest, to taste

Crème Fraîche:
¼ cup mascarpone cheese
¼ cup sour cream
¾ cup cream cheese
½ lemon, zested
1/8 tsp Tabasco
Salt, to taste

Instructions:
For the crème fraîche, combine all ingredients in a bowl and mix thoroughly. Taste and adjust seasoning if necessary; reserve to the side.

Drizzle flatbread with EVOO and season with salt and pepper. Warm the flatbread in the oven for two minutes at 350° (just warm, do not toast). Remove flatbread from the oven and spread the crème fraîche evenly across entire surface. Layer smoked salmon slices (three in a row), followed by tomato slices (three in a row) and season with salt, pepper, and an EVOO drizzle. Garnish with red onion, chive, and dill. Finish with lemon zest and a touch of EVOO. Cut pizze into four wedges, plate, and serve.

Read our piece about the resort here.

Photo courtesy of Hotel Monteleone

Vieux Carre Cocktail

The Carousel Bar & Lounge
Hotel Monteleone

Ingredients:
¼ oz. Benedictine
¼ oz. Cognac
½ oz. Sazerac Rye
¼ oz. Sweet vermouth
3 drops Angostura Bitters
3 drops Peychaud Bitters

Place ingredients over ice and garnish with a twist of lemon.

Read our piece about the hotel here.

Photo courtesy of Fairview Inn

Mississippi Sweet Potato Pound Cake

Fairview Inn

Ingredients for the cake:
1 cup butter (plus some for greasing the pan)
2 cups sugar
4 eggs
3 cups all-purpose flour (plus some for greasing the pan)
2 tsp baking powder
½ tsp salt
1 tsp baking soda
3 sweet potatoes (or enough to make 3 cups of mashed sweet potatoes)

Ingredients for the topping:
1 cup cold heavy whipping cream
2 tbsp sugar
½ tsp vanilla extract

To make the cake:

1. Bring a large pot of water to a boil. Cube sweet potatoes and add to boiling water. Cook for about 20 minutes or until tender.
2. Drain the sweet potatoes and then add back to the pot. Mash the potatoes using a fork, hand masher, or electric mixer; measure out three cups and set aside.
3. Preheat the oven to 350 degrees.
4. Using an electric mixer, cream butter thoroughly. Add sugar and beat well.
5. Add eggs one at a time and beat after each addition.
6. In a separate bowl, combine dry ingredients and then add to the creamed mixture.
7. Add the sweet potatoes to the mixture and beat to incorporate.
8. Line tube cake pan with wax paper. Grease with butter and flour the pan. Then pour in the batter.
9. Bake in preheated oven for about one hour.
10. Leave the cake in the pan for five minutes before removing. Serve with homemade whipped cream topping.

To make the topping:

1. Place a metal mixing bowl and metal whisk into the freezer for at least 20 minutes to chill.
2. Pour sugar, whipping cream, and vanilla extract into the cold mixing bowl.
3. Whisk until medium to stiff peaks form; do not overbeat.

Read our piece about the inn here.

This article is a part of the Fall/Winter 2020 issue of Southbound.