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From our Kitchen to Yours | Holiday Recipes from Glenlaurel

From our Kitchen to Yours | Holiday Recipes from Glenlaurel

With frigid temperatures in the air, what better way to warm up than with a tasty homemade holiday recipe from Glenlaurel? Try these mouth-watering favorites, featuring our chef’s beloved holiday recipes to warm your belly and your heart.

Sun Dried Buerre Rouge

1 oz. chopped shallots

¼ cup sundried tomatoes

½ cup red wine

1 cup unsalted butter

Salt and pepper to taste

Place shallots, tomatoes, and red wine in a saucepan over medium heat. Reduce by half. Add heavy cream, reduce by half. Remove from heat. Whip in butter.


Roasted New Zealand Lamb Loin in Phyllo Dough

1 – 3 lb. lamb loin, untrimmed

½ lb. fresh spinach stems removed

2 garlic cloves, chopped

6 sheets Phyllo Dough

Salt and pepper to taste

1 tsp. butter

2 eggs

1 oz. Extra Virgin Olive Oil

Trim all the fat off the lamb loin. Cut into 6 oz. portions. Pour a little olive oil into sauté pan. Heat to medium.  Season lamb loins with salt and pepper. Sear all sides, approximately 20 seconds on each side.  Let cool.

Sauté spinach in the same oil and add salt and pepper to taste. Remove and let drain. Wrap spinach around lamb loin.

Pre-heat oven to 350. 

Layout 1 sheet of Phyllo Dough. Fold the sheet in half. Place lamb loin in center and wrap. Cut off any excess. Tuck the rest underneath. Repeat this step for each loin.

When ready to cook, rub extra virgin olive oil on a sheet pan. Beat eggs with a few drops of water to egg wash the Phyllo Dough. Place in oven and cook for 10 minutes for medium/rare. 15 minutes for medium. Cut in half across the grain of the loin. 

Serve with Sundried Tomato Buerre Rouge.  See recipe above.


Surprise Du Poire Au Merlot

6 Red Bosc Pears

12 cups water

2 cups sugar

3 tbsp. lemon juice

½ cup Merlot wine

Peel pears removing seeds but leave the core attached. Combine liquid in a pan and bring to boil. Reduce heat. Add pears and let simmer in syrup. Simmer approximately 20 to 30 minutes. Serve with syrup.  Serves 6.


White House Christmas Eggnog

6 eggs separated

1 ¾ cups sugar

½ cup spiced rum

1 cup Courvoisier Cognac

1 cup bourbon

1 tbsp. vanilla

3 cups heavy cream

4 cups milk

1 tbsp. ground nutmeg

In a large mixing bowl, beat egg yolks with 1 ¼ cups of sugar until light and frothy. Stir in rum, cognac, bourbon, and vanilla. Chill for 2 to 3 hours.

Stir in cream. Gradually stir in milk to attain desired consistency. In a large serving bowl, beat egg whites until very stiff and glossy. Fold egg whites into eggnog. Chill until time to serve. Sprinkle with nutmeg.


Luxury dining in Hocking Hills

Dining at Glenlaurel is truly a unique and unforgettable experience. Known for our Scottish flair, quality ingredients, and first-class service, your enchanted evening awaits. Dinner consists of six and seven courses served by candlelight. The evening’s entertainment is complete with bagpipe music, poetry, and a post-dinner visit to the dining room by the chef.  A decadent three-course breakfast is also served daily from 8:30 to 10:00 AM for guests at Glenlaurel.

In addition to our daily breakfasts and dinners, every year the kitchen at Glenlaurel hosts a variety of special events such as the Robert Burns dinner and the Scottish Symposium.

Stay at Glenlaurel

Enjoy luxury lodging in the heart of Hocking Hills by staying at Glenlaurel. Guests can enjoy an extra level of comfort and with refined décor and comfortable surroundings all nestled in the cedars of Hocking Hills. Quiet comfort awaits in our well-appointed rooms and suites located inside both the Carriage House and Manor House.

Take your vacation to the next level and indulge in the rich Scottish-history with a stay in one of our Hocking Hills cottages or crofts. These accommodations are more than just a place to rest your head at night, they are a truly unique experience.

Book your stay with us today and experience a little piece of heaven, right here on earth!

From our Kitchen to Yours | Holiday Recipes from Glenlaurel 2018-12-14 2018



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