Recipes from The Greenbrier

Recipes from The Greenbrier

The Greenbrier's Original Mint Julep

Mint Julep Recipe

Muddle 12-15 fresh mint leaves with 1 ounce of simple syrup.
Fill cup with crushed ice - very important for balance.
Add 2 ounces of Maker's Mark Bourbon.
Stir once or twice.
Add a sprig of mint dusted with powdered sugar.

Mint Julep History

The oldest account book at The Greenbrier dates from 1816 and reveals that guests ordered "julips" at a cost of 25 cents per drink.  When the popular writer Charles Dudley Warner described The Greenbrier in 1886, he noted that travelers were met by attendants "who avowed that there was no time of day or night when a mint julep or any other necessity of life would not be forthcoming at a moment's warning."  By 1914, the mint julep was such a staple that a recipe for the drink appeared on The Greenbrier's souvenir calendar.


The Greenbrier Bread Pudding with Vanilla Sauce

Bread Pudding Ingredients

1/2 loaf - plain white bread
4 ounces - melted butter
6 each - whole eggs
24 ounces - milk
8 ounces - heavy cream
1/2 pound - sugar
1 cup - raisins
to taste - vanilla extract

Vanilla Sauce Ingredients

2 cups - heavy cream
1/2 cup - sugar
4 each - egg yolks
Tbsp - flour
Tbsp - vanilla extract
1/4 tsp - salt
2 scoops - vanilla ice cream


Bread Pudding Recipe

Cut bread slices into one-inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes.

Vanilla Sauce Recipe

Combine cream and sugar in a two-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened (do not overcook). Remove from heat and add ice cream, stirring until melted. Strain. Serve with bread pudding.



Draper's Fried Green Tomato Sandwich

Sandwich Ingredients

Makes 4 sandwiches
16 slices - green tomatoes (3/8")
2 Tbsp - Dijon mustard
2 Tbsp - honey
1/2 cup - mayonnaise
2 cups - bread crumbs
2 Tbsp - chopped parsley
2 Tbsp - chopped cilantro
1 cup - flour
salt & pepper
4 each - eggs
1/2 cup - buttermilk
4 each - Kaiser roll
8 slices - Applewood bacon (cooked)
16 slices - Chevre cheese
4 ounces - spinach leaves
1 each - red onion (shaved)

Sandwich Recipe

Mix mustard, honey and mayonnaise together. Set aside.

Combine crumbs and herbs together.  Whip together eggs and buttermilk.  Dust both sides of tomatoes with salt, pepper and flour. 

Dip dusted tomato in egg wash and drain.  Coat in breadcrumbs completely. Deep fry tomatoes in 350-degree oil until crisp.  Drain.

To assemble:  Place four slices of cheese on top of four tomatoes and melt cheese under broiler.  Top with two slices of bacon.  Spread one tablespoon honey mustard mayonnaise on roll.  Top with spinach leaves and red onion.  Place on bun and cut in half.


Draper's Chicken Salad


Serves 8
1 each - chicken (5 pounds)
1 cup - diced celery
2/3 cup - sour cream
1 1/3 cups - mayonnaise
2 Tbsp - white wine vinegar
Salt - to taste
Freshly ground black pepper - to taste



Put chicken in a stock pot with lightly salted cold water to cover. Bring to a boil, reduce the heat and poach gently, skimming off any foam accumulating on the surface, until the meat is very tender when pierced with a knife, 50-60 minutes. Leave chicken to cool in the poaching liquid. When cool enough to handle, remove the meat and discard any skin, fat or gristle. Dice the meat.

Mix together the diced chicken, diced celery, sour cream, mayonnaise and vinegar. Season to taste with salt and pepper.  Chill well before serving.