Fromage Blanc Tartine

Recipe by Executive Chef Ryan Arensdorf, photography by Alicia Bruce

Chef Ryan’s tartine is great as a starter, a light lunch or breakfast.

Chef Ryan’s tartine is great as a starter, a light lunch or breakfast.

Spring! Finally, the tender season has arrived and fresh seasonal produce will reappear at our farmers markets.

With the season as his inspiration, Chef Ryan Arensdorf from Harriman’s Grill at Salamander Resort & Spa in Middleburg, VA, shared this recipe, one that features a new local partnership. Locksely Farmstead Cheese Company, a neighbor to the Inn, is now up and running. Chef Ryan’s tartine—great as a starter, a light lunch or breakfast—is made with cheese from Locksley and ingredients from chef’s kitchen garden and nearby farmers. Easy to make at home, this tartine lets spring show off its best.  You can catch it at our Eat Drink Local event on June 10th!

Fromage Blanc Tartine
Yield: 6 servings

1 bunch ramps or spring onions
1 wedge lemon
¼ cup honey
2 thick slices pumpernickel bread
1 cup Fromage Blanc cheese
¼ cup salted cashews
Extra-virgin olive oil
Sea salt & black pepper

Preheat a grill to medium-high. Toss the ramps or onions with olive oil, seasoning with salt and pepper. The greens should char, burn and get crispy. The white parts of the ramps or onion should turn golden and be cooked through. Divide the crisped greens from the white onion parts. Let cool, then squeeze the lemon over the charred greens, then chop up. They will be flaky.

Mix the charred, ashy greens with the honey. Set aside.

Heat up a grill pan or grill and brush the bread with oil. Sear the bread slices well on the first side, about 2–3 minutes, then flip and lightly sear the other side. Remove from the pan and blot dry if needed.

Divide the Fromage Blanc in even portions and spread generously over the warm pumpernickel with the back of a spoon. Top with charred ramp bulbs and salted cashews. Drizzle with ash honey and serve immediately while still warm.


First-of-Spring Radish Salad with Burrata

By Emily Connor, Photography by Jennifer Chase


Nothing quite screams “spring” to me like the first radishes that hit the farm stands. Here I’ve thinly sliced and marinated radishes in a spunky lemon-anchovy vinaigrette, tossed them with peppery watercress and served them up with creamy, glorious burrata. It’s a low effort, high impact salad that can easily go from light lunch to appetizer (especially with crostini) to a first course for dinner.

First-of-Spring Radish Salad with Burrata
4 servings

  • 8 to 10 medium-sized radishes (about ½ pound), thinly sliced

  • 2 tablespoons fresh mint, finely chopped

  • A few big handfuls of watercress, arugula or radish greens (if they’re tender), about 1 to 2 cups

  • 8 ounces burrata, at room temperature

  • Sea salt and freshly ground black pepper, to taste

  • Crostini for serving (optional)

Lemon-anchovy vinaigrette

  • 3 flat-fillet anchovies

  • 1 tablespoon minced shallot

  • 1 teaspoon capers, coarsely chopped

  • Finely grated zest plus 2 tablespoons juice from 1 lemon

  • Kosher salt, to taste

  • 3 tablespoons extra-virgin olive oil

Make the lemon-anchovy vinaigrette. Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar with a tight-fitting lid, combine the anchovies, shallots, capers, lemon zest and juice, and a few pinches of salt. Let macerate for 5 minutes, then add the olive oil, shaking to emulsify. Taste and adjust the acid and seasoning.

In a small bowl, combine radishes and mint. Add all of the vinaigrette, tossing to fully coat the radishes. Let marinate for at least 10 minutes (or up to 30 minutes) in the refrigerator. 

To assemble the salad, strain the radishes with a slotted spoon (or with your hands) to remove as much vinaigrette as possible, and pile them on 1 side of a serving platter. Toss with the watercress; there should be enough vinaigrette clinging to the radishes to dress the greens. Add the burrata next to the salad. Season to taste with salt and pepper, and drizzle a little olive oil over the top. Serve immediately, with crostini on the side (if using).

Cast Iron Campfire Cinnamon Rolls

Cast-Iron Campfire Cinnamon Rolls
Makes 12

What could be more enticing than the warm aroma of cinnamon rolls?

What could be more enticing than the warm aroma of cinnamon rolls?

Whether you are on an escapade in the woods or savoring a lazy weekend morning at home, the aroma of these cinnamon rolls will lure everyone out of bed. The dough and filling can be made and rolled up a day or two ahead, so you’ll only need to give the individual rolls a little time to rise before baking. A little anticipation never hurts, right? They are best enjoyed with a steaming cup of coffee.


6 tablespoons unsalted butter, plus ½ cup (1 stick) for the filling
1 cup whole milk, lukewarm
4 cups all-purpose flour
1 (¼-ounce) packet active dry yeast (or 2¼ teaspoons)
¼ cup granulated sugar
1 teaspoon kosher salt
2 large eggs, at room temperature
2 tablespoons ground cinnamon
1 cup light brown sugar, tightly packed

Cream Cheese Frosting:

4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
⅓ cup confectioners’ sugar
2 tablespoons sour cream
1 teaspoon lemon zest
⅛ teaspoon vanilla extract

Melt the 6 tablespoons of butter in a small saucepan over low heat, or microwave in a heatproof container for about 30 seconds. Stir the melted butter into the lukewarm milk.

Add the flour, yeast, sugar and salt to the bowl of a stand mixer, fitted with the dough hook. Stir on low speed for about 15 seconds to combine. With the mixer running, add the eggs 1 at a time and pour in the butter and milk mixture in a slow, steady stream.

Continue to mix on low speed for about 8 minutes more, until the dough comes together in a ball around the dough hook and is smooth, shiny and springy to the touch. Grease a large mixing bowl with butter and transfer the dough to the bowl. Cover with a clean kitchen towel and let rise in the warmest spot in the kitchen until doubled in size, about 1 to 1½ hours.

Mix together the cinnamon and brown sugar in a medium bowl, breaking up any lumps with your fingers.

This is a good time to make the icing: Wash and thoroughly dry the bowl of your stand mixer and fit with the paddle attachment. Beat the cream cheese and butter on medium-high speed for about 2 minutes, until smooth. Turn off the mixer and add the confectioners’ sugar, then beat on medium-high speed until fully incorporated and creamy. Add the lemon zest and vanilla extract and beat for about 30 seconds more to mix in evenly. Store in a tightly sealed container in the refrigerator (or a cooler, for camping) until ready to eat the cinnamon rolls.

When the dough has doubled in size, punch it down by putting your fist into the dough as far as it will go and repeat about 12 times all around the dough. Melt the ½ cup butter in a small saucepan over low heat, or microwave in a heatproof container for about 30 seconds. 

Meanwhile, lightly flour a clean countertop and rolling pin, and roll out the dough into about a 12- by 18-inch rectangle. Brush the melted butter all over the dough and sprinkle the cinnamon and sugar mixture evenly all over the dough. Tightly roll up the dough lengthwise into a log and pinch the ends to seal them.

At this point, the log can be tightly wrapped and sealed in plastic wrap and stored in the refrigerator (or a cooler, for camping) until you are ready to eat the cinnamon rolls. It will keep for a day or two. Or proceed with the following steps.

About an hour before you are ready to bake the cinnamon rolls, use a knife to mark off 12 even rounds of approximately 1½ inches each. It helps to mark the middle first and keep marking the center of each section until you have 12 even portions. Then slice into individual rolls.

Arrange the rolls in a single layer in a 12-inch cast-iron pan (you will need a lidded cast iron for cooking on campfire). Cover with a clean kitchen towel or a lid and place in a warm spot, for 45 minutes to an hour, until puffed up and nearly doubled in size. Preheat the oven to 350°F if making them at home.

Once they have risen, bake for 18 to 20 minutes, until they are golden brown on the tops and sides and completely cooked through. (For baking on the campfire, you will place the lid on your cast iron and set it on a grill grate over hot coals. Use a shovel to place about 12–14 hot coals evenly around on top of the lid.)

Let the rolls cool slightly, then ice the tops and enjoy right away.