The Four O’Clock Snack Platter
the epitome of hospitality
Our Honeywood Four O’Clock Platter has been on the menu since opening and can be ordered at lunch or dinner. These days it includes country ham, Midway Bakery buttermilk biscuits, cheese wafers, marinated olives, seasonal preserves, pimento cheese, house pickles, spiced pecans, Midway Bakery crackers, fresh veggies.
The original version featured the Honeywood cheese salad, now served on our Honeywood smashburger!
Spiced Pecans
1 egg white
1# pecans
⅔ cup white sugar
⅓ cup brown sugar
1 T salt
Generous pinch of cayenne
Whisk egg white til foamy. Add pecans and stir to coat.
Add sugars and spices, mix until well blended.
Spread in a single layer on a parchment lined sheet pan.
Bake low and slow (275°, 20-35 minutes) until crispy, stirring at intervals. Watch closely – once they start to brown, it only takes a minute or two to go from golden to oops.
Cheese Wafers
If there’s one hors d’oeuvre that’s always on our party menus, it’s the cheese wafer. These are irresistible so plan accordingly.
Marinated Olives
Hit the olive bar, or buy an assortment, pitted or not. Drain the brine, rinse briefly, cover with olive oil and fresh or dried herbs or a mixture of both. Fennel seeds, thyme, bay leaf, parsley and rosemary are all good. Add a slice or two of lemon peel. A dried chile or pinch of red pepper flakes and fresh garlic, left whole or chopped. Place in an oven-proof dish and heat through in a 350℉ oven. These will keep more or less indefinitely in the fridge. Or process any leftovers with capers and a bit of anchovy for an awesome tapenade.
Buttermilk Biscuits
Mix up a scratch batch from Chef Ouita’s Just a Few Miles South cookbook, and follow our tips for perfect biscuits. Or do yourself a favor and order them frozen and ready to bake from the Midway Bakery.
Cheese Salad, Benedictine, or Ham Salad?!?
Did we go overboard on the cheese? Or maybe you’d like to spread the abundance. Try our recipe for cucumber benedictine, so good it got a shout-out in the reprint of Jennie C. Benedict’s classic Blue Ribbon Cookbook. Maybe you’ll whip up a batch of Honeywood’s famous cheese salad, Chef Tyler’s country ham salad or even a no-ham ham salad.
Related Content
Building a Better Charcuterie Board
Who doesn’t love a good charcuterie board? It’s the perfect summertime/anytime way to feed a crowd or a couple of close friends. Before you go shopping, check out these tips from Chef Ouita Michel
© 2023, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
