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Swamp Fox Dining Package

Simply a delicious way to enhance your stay!


Enjoy a $75.00 credit toward any meal each day in our own Swamp Fox Restaurant & Bar. Serving classic lowcountry inspired Southern fare; the Swamp Fox boasts an exciting selection of dinner specialty menus for any taste. Our bountiful Breakfast Buffet and Lunch menus are included in your choice as well.

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Chef’s Recipes

Swamp Fox Restaurant’s

Braised Rabbit with greens and Goat cheese grits

by Executive Chef Simon Andrews

Yield: 2 servings

Ingredients

1 Rabbit – (Broken Down into 4 pieces)

1/2 Carrot, medium dice

1/2 Onion, medium dice

1/2 Parsnip, medium dice

1/2 Rutabaga, medium dice

2 Garlic Cloves, Crushed

2oz Cup Tomato Paste

4oz Cup Red Wine

1qt beef or chicken stock

1/2 Bunch of Thyme

1 Bay Leaf

Method

  • Preheat oven to 300 degrees.
  • Season rabbit heavily with salt and      pepper and dredge each piece in Flour.
  •  With Pan on High heat, sear the rabbit in      oil.
  •  Once golden brown on all sides, remove      from the pan and place and reserve
  • In the same pan, sauté the vegetables      for about 5 minutes, add in the tomato paste and sauté for another 5      minutes.
  • Deglaze with red wine, add in the      stock, thyme, bay leaves and Let the mixture come to a boil
  • Add the reserved rabbit wit any      juices.
  • Cover with foil and place in the oven      for 3 hours.

 

Braised Mixed Greens

by Executive Chef Simon Andrews

Yield: 2 servings.

Ingredients

1 leaf, Collard greens

1 leaf, Mustard Greens

1 leaf, Turnip Greens

1 leaf, Kale

1T Shallot, minced

2 t Minced Garlic

1 Tablespoon unsalted butter

Method

  • Chiffonade the Greens and mix      together.
  • Sauté the shallots and garlic in a pan      with a little oil first.
  • Throw in your greens, and sauté for a      minute.
  • Add in vegetable stock and turn the      heat down to medium.
  •  Once the greens are tender (about      5-7  mins) add in the butter.
  • Season with Salt and Pepper

 

Apple Tart with Cinnamon Stick Ice Cream 
and Apple Caramel Sauce

by Chef de Cuisine Steve Klatt

STEP #1:  CINNAMON STICK ICE CREAM

The Ice Cream should be done and kept in the freezer at least one day prior to service.  This will ensure that it sets properly.  For this recipe you will need to have an ice cream maker of some kind.  At the restaurant, we use an old fashioned variety that uses crushed ice and rock salt.

½ and ½    1 quart

Egg Yolks   4 each

Granulated Sugar  1 cup

Vanilla Bean Pod  1 each

Cinnamon Stick, Ground 1 each

  1. Combine ½  and ½ and sugar in a 2 quart sauce pot.  Split the vanilla bean in half lengthwise with a paring knife and add it to the pot.  In your coffee bean grinder or with a mortar and pestle, pulverize the cinnamon stick.  Add the ground cinnamon to the ½ and ½ mixture.
  2. Bring the liquid mixture to a simmer over medium heat.  Remove from the heat and allow it to stand warm at the side of the stove.
  3. In a mixing bowl, beat the egg yolks with a whisk  Gradually add a small amount of the ½ and ½ mixture to the egg yolks constantly whisking to distribute the heat evenly.  IF YOU ADD THE HEATED LIQUID TOO QUICKLY YOU WILL COOK THE EGGS.  BE VERY CAREFUL.  Once you’ve added the ½ and ½ mixture return the mix to the stove.
  4. Switch from a whisk to a spoon.  Stir the mix constantly over medium heat until it has thickened slightly.  Dip your spoon into the mixture then pull it out with the bowl of the spoon facing upward make a stripe in the custard.  If the stripe holds it’s shape making sharp lines you’ve reached the right thickness.
  5. Remove the custard from the heat and chill over a bath of ice water.

 

THE CUSTARD MUST BE CHILLED TO 40 DEGREES F BEFORE YOU CHURN IT.

To churn the ice cream, follow the directions as indicated for your particular ice cream machine.

STEP #2:  APPLE CARAMEL

This recipe will make near to a quart so if you want less you can decrease the batch size of the recipe.

* You may want to make this recipe the day of your event in order to perfume the air in your home.  The scent of the cider cooking will have your guests’ mouths watering as they enter your house.

Apple Cider    ½ Gallon

Butter    2-4 ounce sticks

Cinnamon, ground  1 teaspoon

Sugar     2c.

Nutmeg   ½ teaspoon

Sea Salt   1 pinch

  1. Over medium high heat “reduce” the liquid.  Cook the cinnamon, sea salt, cider and nutmeg in a gallon size pot on the range top.  The liquid needs to reduce by 75%, meaning, if you start with ½ gallon or 8 cups of cider you will only have 2 cups remaining by the time you are done “reducing”.
  2. Add the sugar and decrease the heat on your range to low.  This step requires constant attention.  Stir the mixture with a wooden spoon until you can no longer see any granules of sugar.
  3. Bit by bit add the butter to the mixture, stirring constantly.  The sauce is finished when you have added all of the butter to the sauce.  Store it in a warm place.

 

*If you are worried about the amount of butter you will ingest decrease it by half.  It does add nice flavor, sheen and silkiness to the sauce though.  Don’t substitute something for the butter it has to be the real deal or the sauce will not hold together.

STEP #3:  APPLE TART

350 degree convection or 375 degree conventional oven

Filling:

Cream Cheese   1c.

Brown Sugar   1/2c.

Whole Egg   1each.

Vanilla Extract  1 teaspoon 

  1. Combine all ingredients in your food processor, or electric mixer.  Mix until smooth

 

Puff Pastry Sheet (found in frozen foods aisle) 1 each

Parchment Paper, to fit the tart shell   1 sheet

Apples, something with some tartness  3 each

Beaten Egg (egg wash)    1 egg

Assembly:

  1. Lay the pastry on the parchment paper.
  2. PREPARE THE PASTRY:  Cut a ¾ inch strip from each of the longer sides of the pastry and “glue them”, using the egg wash, back to the main piece of puff pastry along the length of the outside edges of the pastry.  This will keep the cream cheese and apples from sliding off of the pastry during cooking.  Paint a thin layer of egg wash over the surface of the puff pastry.  This gives the finished tart a nice sheen.  Trim the paper so it fits the longer sides of the pastry perfectly but is slightly longer on the short sides (use these to lift the tart, for ease of handling).
  3. Spread an even quarter inch layer of the cream cheese filling over the lower level of puff pastry.  Careful not to get any mix on the outside edges that you’ve made.
  4. Remove the skins and the core of the apples the apples.
  5. SLICE THE APPLES:  Split the apples in half along the length of the core.  Lay one half of an apple on the cutting board so that the core is perpendicular to the counter and shave the outsides of the apple off, creating two parallel, flat shapes on either side of the apple.  Rotate the apple 90 degrees so that the flat sides are parallel to the edge of your work table.  Slice the apples about 1/8 inch thick all the way down the length of the apple.  Press down gently on the sliced apple to “fan it”, similarly to how you would fan out a deck of playing cards.  Then, using the flat of your knife lift the whole “fanned out” apple and place it across the width of the tart, on cream cheese mixture.  Repeat with the rest of the apples making sure that the flat edge of the last apple lines up with the flat edge of the previous apple.
  6. Sprinkle a light dusting of ground cinnamon-granulated sugar blend on the top of the tart right before you put it in the oven.
  7. Bake for approximately 15 minutes in a convection oven and 18 minutes in a conventional oven at the prescribed temperatures.

 

* The tart is finished when the bottom of the tart, when lifted is a light brown color.  Note that the top will look beautiful and finished prior to the bottom browning.  Don’t be deceived as it will deflate if you pull it out too soon.

I recommend serving the tart warm from the oven with some of the apple caramel sauce poured over the top and a nice scoop of the cinnamon stick ice cream.

Enjoy!