Every holiday season, I look forward to indulging in delicious traditions, and one dessert that never fails to impress is the Yule log cake. Also known as Bûche de Noël, this cake has its origins in an ancient European tradition where families would burn a large log during the winter solstice as a symbol of protection and warmth.
As fireplaces became less common, the tradition transformed, leading 19th-century French pastry chefs to create a dessert version of the log. This rolled sponge cake, often filled with buttercream or whipped cream and covered in chocolate ganache, quickly became a holiday centerpiece.
In this recipe, I’m using a delicious caramel cream. For a more striking effect, you can deepen the filling’s color by adding two teaspoons of cocoa powder to mimic the rings of a tree.
While this cake might seem daunting, it’s more manageable than it appears—especially if you master the key step of “training” the sponge using a damp tea towel. Rolling the warm cake in the towel sets its shape without cracking, ensuring a beautiful spiral when filled. The addition of meringue mushrooms and a chocolate crumble “forest floor” is optional, but it adds a touch of whimsy and elevates the presentation for special occasions.
Caramel Yule Log with Meringue Mushrooms & Chocolate Crumbles
Serves: 10 to 12
Time: 6 1/2 hours, plus 4 hours cooling
Ingredients
Meringue Mushrooms
3 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2/3 cup granulated sugar
Chocolate Forest Floor
6 tablespoons unsalted butter,
cut into 1/2-inch pieces
2 ounces bittersweet chocolate, chopped
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup toasted, ground pistachios (optional)
Filling
2 cups heavy cream
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
4 ounces cream cheese
Cake
1 1/3 cups cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1/2 cup vegetable oil
1/4 cup water
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
Ganache Tree Bark
3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
2 teaspoons light corn syrup
Confectioners’ sugar (optional)
Instructions
1. For the Meringue Mushrooms: Preheat the oven to 200°F. Draw mushroom cap shapes on parchment paper and place the paper, pencil side down, on baking sheets. In a stand mixer, whip egg whites until foamy. Add cream of tartar and salt, then gradually incorporate sugar. Continue whipping until stiff peaks form. Pipe meringue caps and stems onto parchment. Bake for 2 hours, then turn off the oven and let the meringues dry for an additional
30 minutes. Store in an airtight container.
2. For the Chocolate Forest Floor: Preheat oven to 350°F. Combine butter and chocolate, melt together, then stir in the remaining ingredients. Crumble the dough onto a lined baking sheet and bake for 15 minutes, stirring halfway through. Let cool completely before using.
3. For the Filling: Heat 1 cup of cream in a saucepan. In a separate pot, bring sugar, water, and corn syrup to a boil and cook until deep golden brown. Gradually whisk in the hot cream and add the cream cheese. Cool to room temperature, then chill for at least 3 hours before whipping. Whip on high speed for 1 1/2 to 2 minutes, until the mixture becomes thick and fluffy, like buttercream frosting.
4. For the Cake: Preheat oven to 350°F. Grease and line a baking sheet with parchment. In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine egg yolks, oil, water, and vanilla. Add the wet mixture to the dry ingredients. In a stand mixer, whip egg whites with cream of tartar until stiff. Gently fold egg whites into the batter, then spread onto the prepared baking sheet. Bake for 12-14 minutes. After baking, turn the cake onto a damp tea towel and roll gently to cool.
5. For the Ganache Tree Bark: Heat cream and pour over chopped chocolate and corn syrup. Let sit for a minute, then whisk until smooth. Let cool to a spreadable consistency.
6. Assembly: Unroll the cake and spread the whipped filling evenly. Re-roll the cake and chill for 20 minutes.
Cover the cake with ganache, using a fork to create bark-like texture. Decorate with meringue mushrooms and chocolate crumbles. Dust with confectioners’ sugar before serving if desired.
Taste the Love
JD’s Cafe Serves Comfort Food and Community
By: Megan Williams | Photos by: Ashlee Glen
I’m finally in a setting that people enjoy and can come and enjoy the meal,” Julian (J.D.) Davis said sitting at a bistro table outside of his new brick and mortar restaurant, JD’s Cafe.
While the restaurant opened in March, Davis has been cooking for the community for years.
“I’ve been cooking all my life,” he said. “But I’ve been cooking in the industry since I was 15. I started at Charley’s at the mall in ‘87 or ‘88.”
After Davis got his start at Charley’s, he moved on to Shakers where he held his first management job at just 17 years old. From there, he held positions at country clubs, franchises, and local eateries such as Market at Main where, after working there for a number of years, he left to pursue his own business: JD’s Mobile Cafe and Catering.
Operating out of a concession trailer, Davis served crowd favorites like Philly cheesesteaks and po’boys at private catering events or at the outdoor food court, The BackYard, in Forest. Over the years, Davis amassed quite the following and reputation, but the nomadic nature of his business kept him from maintaining a roster of regulars.
So when the opportunity presented itself to fill a vacant space in Boonsboro Shopping Center, Davis jumped and never looked back.
“I feel like I’ve gotten to the right location,” he said. “I feel like it’s a blessing simply because of the people that I’m seeing—people who I haven’t seen in decades. Everything I have done up to this point has been building my name up so that this could happen.”
JD’s Cafe opened its doors on March 18, 2024 and has kept a steady stream of customers since. On any given day, the intimate interior and attached front patio is full of folks picking up to-go orders or settling in for an indulgent lunch.
“My menu hasn’t changed much [since JD’s Mobile Cafe] other than a few additions,” Davis recounted, highlighting a menu offering of large, filling sandwiches such as the catfish po’boy or the Carolina BBQ sandwich as well as hearty comfort entrees like their homemade meatloaf and baby back ribs. “It’s homemade dishes and added sides.”
Davis said he intentionally created a smaller menu to mirror the smaller size of the restaurant and to highlight the foods he knows JD’s Cafe does well.
“I didn’t try to have everything on the menu,” he said. “But people say they can taste the love in my food.”
Whether it’s love or exceptional cooking skills or maybe a little of both, the food at JD’s Cafe is mouthwatering. The pulled pork—slightly smokey and melt-in-your-mouth tender—is leveled up even more with their signature BBQ sauce, a unique blend of sweet and tangy notes. The catfish po’boy is unbelievably delicate and beautifully absorbs the house-made remoulade sauce. And the meatloaf—packed with ground beef, onions, and peppers—is the embodiment of comfort when sliced and served between two pieces of white bread and served alongside country green beans.
“It’s nap food!” Davis joked. “If I were to tell someone what to order, I’d tell them to order the meatloaf or salmon cakes. But our pride and joy are the Philly cheesesteak and catfish po’boy. They’re the most ordered items on the menu.”
Davis said the new brick and mortar has been well-received by the community, specifically noting that all of his past owners and managers from his previous restaurant jobs have dined there since opening in March.
“My passion and gift for feeding people is expressed through those great reviews,” he said. “I’m always about the customer and making them happy—I worry about myself later. It’s what separates me from other places.”
That sentiment is evident to anyone occupying a table for even a short moment at JD’s Cafe. Davis is behind the counter preparing a sandwich one moment, hand delivering an order to an outside table the next or taking the time to know exactly how to pronounce a customer’s name so it’s correct when he announces their to-go order is ready. Amidst caring for his customers, he’s constantly checking in on his team.
“I’m so proud of the opportunity to provide jobs,” he said. “This is a small business and a family atmosphere. The opportunity to provide great food and great service to the community on top of a great atmosphere is something I’m really proud of.”
Davis is content building his base of regulars and serving a steady stream of delicious food to customers and doesn’t foresee moving or expanding in the near future.
“Contentment is my thing,” he said. “The only reason I would grow is if there is a need to grow if I can’t make a customer happy. The second I’m not making a customer happy is when I’ll make a change.”
JD’s Cafe can be found at 4925 Boonsboro Road in Lynchburg. They are currently open for lunch and dinner. Their menu can be found at jdscafelynchburgva.com.
Crafting Connections
Hill City Homebrewers Unites Beer Enthusiasts
By Jeremy Angione | Photos by Ashlee Glen
Virginia is home to hundreds of craft breweries (344 at the time of publishing) that have helped to craft a more positive culture around social drinking and an appreciation for the process that goes into making beer and other fermented or alcoholic drinks such as cider or mead.
In Lynchburg, dozens of craft beer enthusiasts over the last few decades have turned their appreciation into a hobby. The Hill City Homebrewers are a collective of members who trade ideas, recipes, and processes to create their own signature beers.
The club was cofounded by Doug John and Chris Molseed in 1998.
“I’m proud of the fact that it’s still going after all these decades,” John said.
Currently, Hill City Homebrewers is led by club president John Meade, who joined in 2012, due, in part, to Doug John’s tutelage. According to Meade, he was also gifted a homebrewing kit for Christmas by his wife, which helped to initiate his interest in the hobby.
Those who wish to become members of Hill City Homebrewers need only show up to the first meeting. Even if you’re lacking in homebrewing experience, the club is excited to accept newcomers and share as much knowledge as they can.
“Doug was really good. He would come to your house and brew that first beer with you, and show you how to use all that equipment. He was instrumental in getting many, many people into the hobby.” Meade said.
For John, much of his life led to the formation of what would become Hill City Homebrewers. He moved from Florida to Lynchburg to earn his degrees in chemistry and biology from University of Lynchburg (then Lynchburg College). He would later return to his alma mater to earn his Master’s degree in business.
John stayed in the area and opened a homebrew shop in downtown Lynchburg called Pints O’Plenty in 1995.
“That kinda fueled my passion for brewing. That’s when the evolution of the club started, or shortly thereafter in 1998. We were a little ahead of the curve when it came to homebrewing,” John said.
According to John, many of his frequent Pints O’Plenty customers would go on to be some of the first members of the Hill City Homebrewers.
John would later open Apocalypse Ale Works in 2013, the brewery that would become the primary location for the Hill City Homebrewers to meet every month.
“The club was the foundation and the key to becoming a professional brewer,” John explained.
Meetings are held one Monday a month, and the club even hosts a quarterly competition for members to pit their brewing skills against each other creating their own versions of the same beer.
Despite being the victor of many of these in house competitions, Meade insists that the club is mostly a place to socialize and learn.
“I think the purpose is to better yourself in the hobby,” he said.
Just as John passed on his expertise to the club, Meade also enjoys sharing his knowledge about the brewing process.
Although the club hosts members who enjoy a more scientific approach to brewing, Meade claims the process can be as simple as following instructions.
“It’s simply a matter of using all kinds of different grains that would soak in water for an hour or so,” Meade explained. “You’re getting the sugars out of those grains. Then, when that sugar is eaten by the yeast, that’s where your alcohol comes from.”
A brewer can also change their batch by adding ingredients like hops or fruit at different times during the process to yield different results.
“In most cases, it’s about a three-week process from your brew day to when it’s ready to drink. So, it’s a fairly quick turnaround,” said Meade.
For most homebrewers, a batch will be roughly five gallons, which could fill about 50 beer bottles. Meade says most homebrewers typically just share their batches with friends and family, rather than selling them, since there is “quite a bit of regulation on selling.”
Despite his name, Meade has yet to brew a batch of the honey-based drink, mead. He says it is a longer process that he simply has not gotten around to.
“I’ve written several recipes that I’ve wanted to do, I just haven’t made the leap yet. I’d like to do it one day. I’m what they would refer to as a ‘hophead’,” Meade said.
His favorite batch to brew is a hop forward West Coast IPA that has a clear look and bitter taste which Meade says is caused by adding hops early in the brewing process.
According to John, a friend brought him a beer from Belgium that smelled like raisins, had a ruby color, and was apparently brewed by monks. That beer would help inform his love for the drink and the craft.
“For me, the Belgian ales are near and dear to my liver,” he joked.
Currently, the Hill City Homebrewers hosts around 12 paying members who pay 35 dollars in membership dues annually. Both Meade and John agree that interest in homebrewing ebbs and flows, but it is currently declining.
“The fact that great beer is readily accessible at one of the 300 plus breweries in Virginia, homebrewing is less of a need,” John said.
Despite the level of interest in homebrewing from the local community, the current members remain dedicated to their craft. Aside from monthly meetings, the Hill City Homebrewers typically attend the Maker Faire at Randolph College where they can hand out samples of their personal brews and educate the community on the process of homebrewing.
If Meade and John are any indication, the community of homebrewers seem eager to share their knowledge and their beer with newcomers.
More information about Hill City Homebrewers can be found at facebook.com/hillcityhomebrewers. To join the club, simply show up at their next Monday meeting (dates and times posted routinely to Facebook).
Lynchburg Restaurant Week 2024
Experience Lynchburg Restaurant Week June 15-22, 2024!
Lynchburg Living magazine’s Lynchburg Restaurant Week is a delicious way for locals and visitors alike to connect with the local flavors that make our community unique. We have an incredible line-up of participants this year with nearly thirty restaurants for you to try. They may be old favorites or new-to-you experiences, we just hope you get out there and enjoy their hard work and delicious meals.
From June 15 to June 22, a full roster of restaurants will be opening their doors and serving up fixed price menus with three-course meal options specially created for this culinary week. During Lynchburg Restaurant Week, you’ll have the chance to sample inventive appetizers, delectable entrees, rich desserts—and maybe even a beverage or two.
PLUS! You can vote for your favorite restaurant! If you have a truly great experience at one of our participating restaurants, cast your vote at lynchburgrestaurantweek.com! The winning restaurant will receive some well-earned recognition and prizes.
Presented by Lynchburg Living, this event is unlike any other in our area, featuring only local, home-grown eateries and benefiting the important work of local, nonprofit organizations, we’ve found a way to provide the public with great food at unbeatable prices all while helping a great cause.
Lynchburg Restaurant Week brings fabulous food to the greater Lynchburg region. Don’t miss a thing and follow us on Facebook; you may even catch some giveaway opportunities!
Take us along with you! Tag @LynchburgLiving on Instagram or Facebook and use #LRW2023 to show us the delicious meals you’re having.3
Vote for your favorite restaurant!
Destined to Be
Downtown Cairo is a Lesson in Taking Chances and Having Faith
Photos by Ashlee Glen
I always had a dream of opening a brick-and-mortar place,” Samir Elazazy said.
The owner of Downtown Cairo—a Mediterranean food-truck-turned-restaurant that serves authentic Egyptian, Greek, and Middle Eastern food—Samir and his wife, Emily, opened their new, permanent location in December 2023.
“We opened our food truck in May 2021,” Emily explained. “We were in Appomattox for about six months and got an offer to go to The BackYard [in Forest] in November 2021.”
The journey from food truck to restaurant, which is located in Graves Mill Shopping Center, has been quick, with the Elazazys embracing every step.
Before starting the food truck, Samir had worked for Cook Out for 10 years in various positions, including General Manager. As he worked his way up within the chain, he learned the intricacies of running and operating a growing and successful restaurant—knowledge that proved invaluable when the food truck opened for business nearly three years ago.
“We started the truck because of the kids,” Samir and Emily said nearly in unison referring to their three daughters, ages three, five, and eight.
“It’s a really beautiful journey because I’m able to share a lot with them,” continued Samir. “My oldest comes to events with us. It was really cool to have them alongside us and sharing our dreams together. It’s an important message to them to do what you love and don’t be afraid.”
When the Elazazys decided to transition from a food truck to a brick-and-mortar location, they knew it would be a leap of faith.
“I didn’t have any money saved up to open a store,” Samir said. “So I asked God to lead the way. I called a real estate agent just to look.”
The realtor showed the Elazazys two locations, but neither gave them a confident feeling. On a whim, the agent showed them a third location that day.
“It was the perfect one,” Samir remembered. “We came here, and I said, ‘This is it.’”
With little money saved but a lot of gumption, the Elazazys were challenged with figuring out how to make their dream a reality. They offered their truck up for sale with the terms that they keep it until the end of the year with money up front and they approached the owner of the Graves Mill location with an ambitious offer.
“I knew there was no way either would be accepted. But they were,” Samir said with a gracious smile.
From the moment the dotted line was signed for 18013 Forest Road A03, it took three weeks to open. The steps for retrofitting the space into a functional counter-service restaurant fell together seamlessly and on December 21st they opened their doors.
The menu is almost identical to that of the former food truck, with customer favorites like the shawarma plate and gyros wrapped in fluffy pita.
“We like our small menu,” Samir explained. “It gives customers the opportunity to pick and choose, but not overwhelm.”
Samir was born in Alexandria—the second largest city in Egypt and the largest city on the Mediterranean coast—and moved to the Lynchburg area when he was 15. Alexandria is a melting pot for cultures and flavors, with Greek, Italian, and Egyptian influences weaving themselves into the local cuisine. But at the heart of Downtown Cairo is Egyptian food.
“I developed my passion for cooking from my mom,” Samir said. “When I left home, I didn’t know how to cook, so my mom would tell me what ingredients to get and I would FaceTime her for hours going step-by-step making everything.”
Many of the recipes found on Downtown Cairo’s menu are derived from those FaceTime cooking lessons, though Samir is quick to admit he still hasn’t cooked for his mother, who still lives in Egypt.
“I can follow her recipes exactly and they still won’t taste as good as hers,” Samir laughed.
Samir says his mother is very proud of the journey Downtown Cairo has taken, and it’s a journey he and Emily have enjoyed sharing with their children, as well.
“There are a lot of challenges out there,” he said. “A lot of things could have stopped us, but we don’t believe in that. And, of course, God is always in the center of our lives. We want our kids to make decisions based on what God guided them to do.”
The Elazazys hope that their new Graves Mill location is just the next chapter in a long story for Downtown Cairo. In the next four or five years, they hope to expand to three locations all within the Lynchburg regional footprint. But, for now, Samir and Emily are content running one growing location side by side and creating a working environment for their staff that is uplifting and healthy.
“God will open those doors when it’s time,” Samir said.
A Restaurant for the Senses
The Reimagined Glass House Brings Creativity to Jefferson Street
By Jeremy Angione | Photos by Ashlee Glen
Jefferson Street in downtown Lynchburg is rich with an old charm that gives the area its “historic” moniker. The cobblestone streets and even the James River continually evoke a sense of nostalgia to anyone passing by.
Although several new businesses have found a home on the quiet riverside street, The Glass House has been reinvented as a gastro lounge and cocktail bar, which reopened on October 18, 2023.
Originally purchased in 2019 by Dave Henderson and a group of investors, including Jason Cudd, Gordon Cudd, Daniel Sadusky, and Nathan Kalons, the Glass House initially served as a music and events venue.
“At the time, the music scene was tough here in Lynchburg. We decided to strategically pivot so that we could create a space that hopefully would engage the community more often than a music venue might,” Henderson explained.
As owner of The Water Dog and the Hen and Hound restaurant management group, which operates Fratelli Italian Kitchen and No. 7 Rooftop Bar, Henderson wanted the reenvisioned Glass House to be a wholly unique experience within his portfolio and in the Lynchburg area.
“I just felt that we had an opportunity to bring something new and exciting to downtown Lynchburg and with such a unique space, our team wanted to challenge the food scene with an experience unlike anything in the area,” Henderson said.
To create a completely new experience, Henderson says that it was necessary to make “significant changes to the infrastructure.” Although the Glass House was initially slated to reopen earlier this year, any curious onlooker strolling by the unfinished site would likely see the amount of work the Hen and Hound team put into reimagining the space.
According to Jason and Gordon Cudd, they had to tear up the plumbing, the bathrooms, and even the kitchen, which Jason joked used to be the size of a postage stamp.
What was, even in its previous iteration, a fairly cold and gray space, is now a warmly decorated lounge colored in deep greens and browns, with gold accents dashed through the room.
Henderson says that with the help of a Richmond-based architectural firm and interior designer Sharon Norris, “We were able to pinpoint an aesthetic that so far has been working.”
According to Henderson, the inspiration for the reenvisioned Glass House is thanks, in part, to a previously popular event, Rosé Thursday.
“We knew that we wanted to capture the Rosé Thursday scene that we had previously. The people who were here for Rosé Thursday were the audience that we were searching for in the new iteration of this restaurant,” Henderson said.
Despite its new, upscale finish, for guests the Glass House remains surprisingly approachable. Scanning the crowd during the busy service would reveal a diverse demographic of guests. Various ages, races, and even fashion senses feel comfortably represented.
“This might be the most diverse restaurant that we operate. Look, I’m a guy that wears my hat backward and I still feel at home here,” Henderson said.
The accessibility of the Glass House experience extends to the comprehensive menu of small plate-style meals and signature cocktails.
While items may be pricier than a trip to the Water Dog, there are plenty of options for guests to have a unique, homey, and affordable experience.
According to Henderson, the Glass House team worked hard to make the atmosphere, menu, and prices as accessible as possible.
“I didn’t want people to feel that this is only their special occasion spot,” he said.
The menus are as diverse in their offerings as they are fun, thanks to the combined efforts of General Manager Heather Harris and Chef Candace Vinson.
“The menu at the Glass House is what I like to describe as ‘conversational food’,” Vinson said.
She says that her inspirations and hopes for her dishes come from the “every day.” Vinson likes to blend everyday ingredients to create a unique dish that will encourage guests to chat about their newfound favorites. Likewise, Vinson’s dishes are inspired by everyday people and their stories of the foods they ate growing up in their respective backgrounds.
“I am also a lover of culture. My goal is to honor the food culture in Virginia and to honor the various ethnicities of our community. It brings me so much joy when a guest finds a cultural tie in one of our dishes,” Vinson said.
Guests should take additional comfort in the care that went into the kitchen layout in which Vinson prepares their meals. What was the size of a postage stamp could now very well fit a whole other restaurant. Vinson’s kitchen is a spacious, clean, and organized space, with every ingredient and tool placed with care for efficiency.
Vinson says that her team’s current and ongoing goal for the Glass House menu is to “continue to create a bridge of familiar and unfamiliar delicacies.” She says that their farming partners are currently preparing the gardens for their Spring and Summer menu.
While the interior design and menus have received considerable focus in the new Glass House, Henderson admits that he wants the impact of the restaurant to extend outward to the community.
“I have been so appreciative of the relationships that are being cultivated on this street,” Henderson said.
The diversity of business types and leaders on Jefferson Street is a point of inspiration for Henderson, which drives him and his team to cultivate a sort of destination point for the community.
“There’s this notion of activating Jefferson Street in a way that allows all of us business owners to work together to create a whole new vibe for downtown.”
Only a few months into its reopening, Henderson says that the support for the Glass House’s new vision has been overwhelming.
“I did want us to stand out and be different, but I also never expected people to compare this space to something you might find in a larger city. Our reservations have been close to one hundred percent booked almost every night.”
While the Glass House has shifted away from its use as a venue, it will still be home to unique events such as Rosé Thursday. It also recently hosted a wine dinner in association with Antiquum Farm.
When winter ends, Henderson says the Glass House plans to extend its hours and unveil a weekend brunch menu.
7 Kinds of Cookies
When Just Enough Is Just Right
Photos by Ashlee Glenn
In a world where excess is often celebrated, the concept of balance tends to get lost in the shuffle. The holiday season, in particular, exemplifies this, as the peaceful atmosphere we aspire to often gets overshadowed by stress and unfruitful indulgence.
My upbringing in Sweden introduced me to a unique term that many other languages lack: “Lagom”. Lagom captures the essence of something being just right—not too much and not too little. It’s about discovering contentment and equilibrium in life.
Another Swedish tradition that aligns with this philosophy is the notion of having seven kinds of cookies. This practice, dating back to the late 1800s, dictates that when we have guests over, we should bake exactly seven varieties of cookies. Some even suggest that if a hostess bakes fewer than seven types, they might be seen as stingy, but at the same time, making more than seven can be seen as ostentatious.
To maintain a balanced and “lagom” holiday season, I encourage you to don your apron and embark on the delightful journey of baking these seven unique cookie varieties for your guests or next cookie swap.
My favorite sugar cookie recipe isn’t just delicious, it’s also incredibly convenient since it doesn’t demand softened butter, allowing you to whip up the dough right away. Rolling it out is a breeze, thanks to the dough being sandwiched between parchment sheets and chilled. It’s the ideal choice for a holiday cookie swap!
INGREDIENTS
COOKIES 1 large egg 1 tsp vanilla extract 3/4 tsp salt 2 1/2 cups all-purpose flour 1/4 tsp baking soda 1/4 tsp baking powder 1 cup sugar 2 sticks butter, unsalted
ICING 2 2/3 cups powdered sugar 2 large egg whites 1/2 tsp vanilla extract 1/4 tsp salt
INSTRUCTIONS
COOKIES Whisk together egg, vanilla, and salt in a bowl and set aside. In a second bowl, whisk together flour, baking soda, and baking powder. Process the sugar in a food processor until finely ground, about 30 seconds (6 pulses). Add butter and process for another 30 seconds, or until no large pieces of butter are visible. Add egg mixture and process for 10 seconds, until smooth. Finally, add the flour mixture and process until the dough comes together, about 30 seconds.
Turn out the crumbly dough onto your counter or a baking board and knead for a few seconds until it comes together. Split dough in half. Put the first half in between two sheets of parchment and roll out until 1/8 of an inch thick, or roughly 7×9 inches. Repeat with second half. Place both dough halves with parchment on a baking sheet in your fridge for 90 minutes or longer to firm up.
Preheat your oven to 300 degrees. Line two cookie sheets with parchment. Retrieve one dough sheet and gently peel off top paper and flip, then peel off the second layer the same way. You should now have an exposed sheet of solid dough that is not stuck to the bottom parchment.
Cut out cookies using your favorite cookie cutters and transfer to the parchment covered baking sheet. Bake until cookies are just starting to brown, or about 12-15 minutes. Allow to cool for 5 minutes and transfer to wire rack.
ICING
Using a stand mixer, whip all ingredients on high until glossy, soft peaks form, or 3-4 minutes. Spread icing onto completely cooled cookies. Let dry completely before serving or storing, or about 45 minutes. Enjoy!
MEXICAN WEDDING COOKIES
Makes about 40 cookies
Mexican wedding cookies are delightful, nutty, and practically melt in your mouth. This particular version achieves its great texture by blending half of the nuts into a rich paste and coarsely chopping the remainder.
INSTRUCTIONS Preheat oven to 325 degrees and line two baking sheets with parchment paper.
In a food processor, process the sugar for a few seconds to make the texture a bit finer, about 5-7 seconds. Transfer to a small bowl and set aside.
Now, process half of the nuts in a food processor to a fine, almost buttery paste. Should take about 15 seconds. Transfer to a large mixing bowl. Process the rest of the nuts until coarsely chopped, about 5-7 seconds. Transfer to the mixing bowl. Stir in flour and salt and mix until just combined.
In a stand mixer with paddle attachment, beat butter and sugar on medium for about 3 minutes. Add the vanilla extract and nut mixture and mix on low for about 30 seconds.
Using 1 tbsp of dough, roll into a ball and place on baking sheet about an inch apart. Repeat until all dough is used. Bake in middle of the oven until tops are pale golden and bottoms are just barely beginning to brown, about 15-17 minutes (depends on oven, so keep an eye on them). Let cool on baking sheet for 5 minutes and transfer to wire rack to cool completely.
Sift the powdered sugar into a shallow bowl. Roll a few cookies at a time to coat. Roll again right before serving to get a nice, even coat.
MINI CHOCOLATE CHIP COOKIES
Makes about 60 cookies
The beloved chocolate chip cookie is a timeless favorite, and this recipe yields a generous batch of adorable mini cookies! I opt for semisweet mini morsels to perfectly complement their petite size, and I employ a 1 tbsp scooper to ensure uniformity in each bite.
INGREDIENTS 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 2 sticks butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar (either light or dark is fine) 1 tsp vanilla extract 2 large eggs 1 1/2 cups semisweet mini chocolate chips
INSTRUCTIONS Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and salt. In a stand mixer fitted with paddle attachment, beat butter, sugar, brown sugar, and vanilla extract on medium until fluffy. Continue mixing and add one egg at a time. Next, add flour mixture and mix until just combined, then add the mini morsels.
Scoop dough balls, about 1 tbsp each, onto a parchment lined baking sheet. Bake for about 8 minutes, or until the edges are golden brown and the center is still soft/not set. Cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely. Keeps perfectly in the freezer and can be eaten frozen without jeopardizing your teeth since the cookies are so small and thin!
CHOCOLATE OAT BALLS
Makes about 20 balls
These no-bake chocolate balls are a beloved treat among Swedish kids! They’re not only quick and easy to prepare but also incredibly addictive. The recipe does call for one ingredient that might be a bit elusive in the United States: Pearl Sugar. This sugar variety has a texture akin to coarse pretzel salt. While your local grocery store may not stock it, you can easily find it on Amazon. If you’re looking for a readily available and healthier alternative, finely shredded unsweetened coconut works beautifully in this recipe. Alternatively, you can add a touch of color and fun by using colorful sprinkles!
INSTRUCTIONS In a stand mixer fitted with a paddle attachment, mix all ingredients on medium until combined. Cool mixture in the refrigerator for 45 minutes. Shape into balls of about 1-2 tbsp each, and roll in pearl sugar and serve!
SNOWFLAKE ROSETTES
Makes about 40 cookies
These lacy and delightful deep-fried treats are a Swedish Christmas classic known as “Struvor.” Despite their intricate appearance, making them is a breeze with the right equipment. You’ll need the rosette iron mold by NordicWare, which you can find at well-stocked kitchen supply stores or online.
INGREDIENTS 2 eggs 4 tsp sugar 1 cup whole milk 1 cup all-purpose flour 1/4 tsp salt Vegetable oil for frying 1/4 cup powdered sugar, for dusting
INSTRUCTIONS In a medium bowl, whisk together eggs, sugar, and salt. Add the milk and slowly mix in the flour until smooth. Transfer batter to a shallow bowl.
Heat 2 inches of vegetable oil to 325 in a thick-bottomed skillet or saucepan. Immerse rosette iron (without batter) into the oil until it’s thoroughly heated. Dip hot iron into the bowl with batter, avoiding covering the top of the iron. Immerse batter-dipped iron into the oil and fry until golden brown.
Let rosettes cool on a wire rack, then sprinkle with granulated or powdered sugar.
STAINED GLASS COOKIES
Makes about 30
Stained glass cookies are a great combination of taste and aesthetics! These buttery, crisp cookies are shaped into festive designs, featuring a center cut-out filled with crushed Jolly Rancher hard candies. As they melt, these candies create a stunning stained-glass “window” effect. It’s best to have both mini and regular-sized cookie cutters for this recipe.
INGREDIENTS 20 Jolly Ranchers,unwrapped and sorted by color 2 sticks unsalted butter, softened 1 cup sugar 1/2 tsp salt 2 eggs 1 tsp vanilla extract 3 cups all-purpose flour
INSTRUCTIONS Preheat oven to 350 degrees. Unwrap candies and sort by color into zip lock bags. Crush bagged candies into pieces about the size of pretzel salt with a mallet or rolling pin. Set aside.
In a stand mixer fitted with a paddle attachment, cream together butter, sugar, and salt on medium speed until well combined. Add eggs, one at a time and then vanilla. Turn mixer to low and add the flour. Mix until just combined.
Transfer dough to a plastic bag and chill in refrigerator for about 1 hour. Once chilled, cut dough into thirds and roll out on a floured board to 1/4 inch thickness. Cut out your favorite shapes with regular cookie cutters. Using mini cookie cutters, create a cut-out in the center of each cookie. Transfer cut cookies onto a silicone mat lined baking sheet. Silicone mats work best but premium parchment paper also works. However, cookies tend to stick to some cheaper, store brand parchment paper varieties.
Fill cut center about 3/4 of the way with crushed candy. Chill prepared cookies in the fridge for 15 minutes before baking. Then, bake on middle rack until candy center has melted and is bubbling, about 12-14 minutes. Let cool on baking sheet and peel off carefully with thin spatula. These cookies are best the first couple of days and don’t freeze well (the “window” gets sticky). Makes great tree ornaments!
CHOCOLATE DIPPED MACAROONS
Makes about 30 cookies
These coconut macaroons are unlike your grandma’s! Their incredible coconut flavor is achieved by using a mix of sweet and unsweetened shredded coconut, along with canned cream of coconut (you can find it in the cocktail section of your local market, often used in piña coladas). It’s a triple coconut delight!
INSTRUCTIONS Heat oven to 375 degrees. Line cookie sheets with parchment paper and lightly spray with nonstick cooking spray. In a small bowl, whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt. Set aside.
Combine the two kinds of shredded coconut in a large bowl and add liquid ingredients and mix. Chill in fridge for 15 minutes.
Drop mounds of batter, about 1 1/2 tbsp each, onto the prepared baking sheet, one inch apart. Shape into fairly dense cones with your fingers (this is a bit messy). Bake until golden brown, about 15 minutes. Cool on baking sheet for a couple of minutes until set. Cool completely on wire rack.
In a small bowl, start melting (tempering) the chocolate in the microwave oven for 30 seconds on 50-percent power. Take out, stir, and repeat until mostly melted. Stir one more time until smooth.
Dip coconut mounds in chocolate and place on parchment lined baking sheet. Once a baking sheet is full, put it the fridge to allow chocolate to fully set, about 15 minutes.
Crop of Memories
How Two Brothers Turned A Family Farm Into A Winery
Not a hobby, a passion.
That’s how brothers Ed and Paul Gerhardt describe owning and running Burnbrae Vineyards in Forest.
It’s a “blink and you’ll miss it” type of place. Tucked off Cottontown Road, the road to the property is marked by a tiny sign. Looks can be deceiving, however; once you pull further down the gravel road, visitors will find themselves at a little wooden cabin on a sprawling green lawn where it isn’t abnormal to see wildlife around.
The property has been in the family since the 1930s after it was purchased by a great uncle. You could find sheep, pigs, cattle, and horses—but no grapes.
“It became a lot for our father to take care of on his own,” Paul said. “For a long time, he and his siblings ran it but after they got older, it was just him.”
Ed and Paul Gerhardt. Photo by Ashlee Glen
Paul and his brother, Ed, purchased it from their father and cousins, but they weren’t sure what they would do with it. The Lynchburg natives both had careers—Paul, a lawyer, and Ed, a surgeon—away from the area.
A vineyard wasn’t their first thought for the property. They were more concerned with preserving family history and memories they had on the farm. Besides, growing grapes is no easy process. It requires extensive consulting and research to see if the property could even sustain grapes. If it can, it takes a year for grape vines to arrive and another three years for them to be mature enough to be harvested.
Photos by Ashlee Glen
But the brothers decided it might be worth it to have a study done on the land to see if it was even possible.
“We looked at three different spots on the property before we settled on this one,” Paul said of the ridge where their grapes reside. “You need something with a little higher altitude to protect crops from frost.”
That turned out to be the easy part. Once the grapes arrived, it was time to plant them. It was an endeavor that the brothers took on with the help of friends and family.
“If we learned anything that first year it’s hire people,” Ed said with a laugh.
While the original plan was to just grow the grapes, the brothers wanted to do something more.
“While exploring what more we could do, I ended up at this winery that I had never been to before,” Paul said.
Photos by Ashlee Glen
And the wine stood out. Paul called up Ed and his sister-in-law Lori to get their opinions. They all agreed: it was good.
The Gerhardts ended up meeting the winemaker who expressed an interest in helping them create their own wine. From the petit verdot, sauvignon blanc, merlot, cabernet franc, and petit manseng varieties grown on the farm, they produce 14 different wines.
“My wife said, ‘I thought this was going to be a hobby,’” Paul laughed.
It had become more than just that. Ed and Lori decided to retire and moved full-time to Forest where they live on the property as caretakers.
“We just retired and changed career paths,” Lori, a former nurse practitioner, said.
When asked what the biggest adjustment was, Ed said, “a different call schedule.”
“I definitely get more texts from him now,” Paul mused.
“It was the perfect activity during COVID,” Ed said. “You got to be in the field all day with a seven-foot distance between the rows. You didn’t encounter anyone.”
Over the last few years, new life has been breathed into the property as the business continues to grow. They renovated the 19th century cabin into a tasting room, which opened in 2022. The winery has seen visitors from as close as Bedford County to as far as Utah. There’s even an option to ship wine to 41 different states.
“We’re not trying to do all the things,” Paul said. “We’re a small property. Every winery is a little different. We set out to make good wine and have an oasis for people to enjoy it.
It has also allowed them to connect with old friends from childhood—and new ones too like a couple hiking the Appalachian Trail or a group of friends on their yearly girl trip.
“This place has always been special to us and now we get to share it with the community,” Paul said.
Photos by Ashlee Glen
If suddenly you’re inspired to start your own vineyard and winery, Paul said there’s a lot to consider.
“I recently sat down with a guy who wanted to chat,” he said. “I asked him, ‘Well, how much time do you have? How many acres do you have? Have you accounted for the employees you’ll need?’ If you’re going to do it as just a weekend thing, try it, and see how you do. Explore it. Maybe start with one or two varieties. Keep it small, unless you have a full business plan. You can do a lot of things if you’re willing to study and learn.”
Burnbrae Vineyards is open Monday through Friday 12-5 p.m. by appointment only and from 12-5 p.m. on Saturday and Sundays (reservations recommended).
Seafood at Its Finest
Maverick Seafood Brings the Coast to Central Virginia
It all started when a young couple, Gabriel and Nikki Cook, came to Lynchburg full of ideas and great amounts of passion.
Photo courtesy of Maverick Seafood
“I came to Lynchburg for a Doctorate degree in psychology,” Gabriel explained. “Then, [Nikki] inspired me to do catering, which then turned into a pop-up restaurant at Apocalypse Ale Works.”
The couple opened the Apocalypse location in early 2023 to great success. Located right within the Apocalypse footprint, they were able to deliver fresh seafood dishes—from fish tacos to crab cakes—directly to brewery-goers as well as hungry customers just stopping by for a quick bite.
Their business quickly grew and, by June, Maverick Seafood required a larger, more permanent location. They relocated to Forest Square in Forest.
“The owner of Best Catch on Fort Avenue came out of retirement to help us,” Gabriel said of their connections to bring fresh seafood to this area. “He was able to give us advice and we were able to uplift him as well. For Best Catch, he was using nine plus distributors and knew where to get the best lobster for lobster rolls.”
Customers who dine at Maverick Seafood can expect build your own lobster rolls, crab cakes and crab cake sandwiches, fish or shrimp tacos, and quintessential accompaniments like hushpuppies, tots, and fries.
Each menu item can be customized to a customer’s unique preferences—from additional meat or veggie toppings to a comprehensive selection of delicious sauces. Maverick Seafood will also continue to iterate on their menu—offering new specials as seasonal selections change and different seafood becomes available.
In the future, Maverick Seafood hopes to offer a brunch menu as well.
This selection of salads showcases the splendor of summer fruits: peaches, strawberries, and watermelon! Pair with something off the grill or serve as the main event.
First up is a fresh peach caprese salad. Juicy peaches, creamy mozzarella, and fragrant basil leaves come together in a delightful twist on the classic Italian favorite. Drizzled with tangy balsamic glaze, this salad strikes a perfect balance of sweet and savory.
Next on the menu is a strawberry spinach salad with poppy seed vinaigrette. Crisp romaine lettuce and baby spinach create the perfect bed for summer-sweet strawberries, complemented by the delightful crunch of almonds and zesty dressing. This vibrant combination is an ideal accompaniment to grilled meats.
Lastly, the watermelon mint salad is a true celebration of summer’s bounty. The juicy sweetness of watermelon combines perfectly with fresh mint leaves, all enhanced by a drizzle of tangy balsamic glaze. Each bite is a mini-vacation for your taste buds!
Photos by Ashlee Glen
Peach Caprese Salad
Serves four as a side
INGREDIENTS 2 fresh, ripe peaches
3 local, heirloom tomatoes
8 oz fresh mozzarella
3 sprigs of basil
2 tbsp balsamic glaze (see separate recipe below)
1 tbsp extra virgin olive oil
Salt and pepper to taste
INSTRUCTIONS Slice the mozzarella thinly and cut the tomatoes into nice, thick slices. Quarter the peaches and then quarter each quarter. On a serving plate or platter, alternate the cheese, tomatoes, and peaches. Tear 6-8 basil leaves and spread them throughout. Drizzle with a few drops of good quality olive oil for richness, and generously drizzle with the balsamic glaze for tangy sweetness. Finish with salt and pepper to taste. Serve immediately.
Photos by Ashlee Glen
Strawberry Spinach Salad with Poppy Seed Dressing
Serves four as a side
INGREDIENTS
1/2 cup red wine vinegar
1/3 cup sugar
3 tbsp pickled red onion (see separate recipe)
1 tbsp poppy seeds (toasted)
1/2 cup sliced almonds (toasted)
1/4 cup avocado oil
1 lb. strawberries, hulled and quartered
1 head of romaine lettuce, torn into bite sized pieces
4 cups baby spinach
Salt and pepper to taste
INSTRUCTIONS Lightly toast the poppy seeds in a dry skillet, and then toast the sliced almonds. In a medium bowl, combine vinegar, sugar, avocado oil, and poppy seeds, whisking to combine. Tear the romaine lettuce into a large bowl, add the spinach and strawberries, and toss carefully with the dressing. Transfer the salad to a serving bowl and sprinkle the toasted almond slices and pickled onions on top.
Photos by Ashlee Glen
Watermelon Mint Salad
Serves four as a side
INGREDIENTS 4 cups of cubed, seedless watermelon (bite-size cubes)
8-10 leaves of fresh mint, torn into small pieces
Parmesan cheese for shaving
2-3 tbsp balsamic glaze (see separate recipe on page 136)
INSTRUCTIONS Make sure you find a ripe, seedless watermelon since it’s the star of this salad. Sprinkle the torn mint leaves over the watermelon. Using a potato peeler, shave parmesan cheese in big, thin slices over the salad. Finish off with a nice, big drizzle of the balsamic glaze right before serving.
