Barnsley Resort celebrates its 25th year with extensive renovations, additions
Barnsley Resort in Adairsville, Georgia, turned 25 in 2024, but it’s not showing its age. A number of renovations and upgrades have made one of the South’s most popular destinations even more of a must-visit.
The resort’s 39 free-standing cottages have undergone a $6.2 million remodel, giving the cottages’ historic character and Southern flavor an updated look.
The design of the cottages, led by Charlotte Lucas Design out of Charlotte, North Carolina, blends bold patterns with soft details, all inspired by a heritage color palette and the flora and fauna of the South. This includes accent wall coverings, floor-to-ceiling draperies and subdued florals and sporting dog scenes that provide pops of color.
Rooms include new wooden nightstands, painted dressers, colorful area rugs and artwork influenced by the resort’s offerings. Bathrooms feature wood vanities and checkered tile floors.
Renovations extend to the exterior, with nature-inspired colors giving the resort’s Village Green a fresh look.
Rates to stay in the renovated cottages start at $699 and can be reserved at BarnsleyResort.com.
The cottages are the centerpiece, but there’s a lot more new to experience at Barnsley Resort, including a new Biergarten, pickleball courts and improvements to the Beretta Shooting Grounds.
“We are thrilled about these exciting projects, which will propel the resort to an entirely new level,” said David Friederich, president, Barnsley Resort.
Barnsley Resort offers 3,000 acres of relaxation and sport about 60 miles from Atlanta, including a Jim Fazio-designed golf course, two 15-station sporting clays courses, wingshooting, archery, axe throwing and horseback riding. The property includes the ruins from the original manor built by Godfrey Barnsley, as well as a boutique spa and 140 guest rooms.
“Barnsley Resort is known for many things, but most importantly as a destination to enjoy with loved ones and create cherished memories,” Friederich said.
Here’s a closer look at the renovations:
The newly built Biergarten features a two-sided stone fireplace and covered pavilion, allowing guests to enjoy football and lawn games. A kitchen and bar will serve regional, German and European beers, as well as classic biergarten food such as pretzels and bratwurst. The menu also includes wings, salads and sandwiches.
The Beretta Shooting Grounds by High Adventure Company has enhanced the sporting clays experience, including a new five-stand station for group and introductory experiences. There are also two new 15-station clays courses, and the clubhouse has a new deck for outdoor events. Helice, another form of competitive shotgun shooting, has also been added, joining seasonal quail and pheasant wingshooting, the Swarovski 1,000-yard challenge and UTV rides.
Six new lighted pickleball courts are perfect for leisure and competitive play, and they offer beautiful views of the golf course.
“The resort has offered 25 remarkable years of gracious hospitality, and the expansion during this milestone year creates new experiences for resort members and guests while introducing Barnsley to a new generation of travelers,” Friederich said.
Every autumn I try to brainstorm shareable holiday gifts I’ve never made before. This year, I decided on recipes that I never knew were so simple to make.
1. Homemade Crème de Menthe
Last December I went to several liquor stores before I finally found Crème de Menthe. Little did I know, you can make it at home in about 15 minutes with five simple ingredients. I’ll never buy it again!
Intrigued by the entire mustard process, I picked up mustard seeds and ground mustard, plus a handful of other ingredients to make an authentic Spicy French Mustard in my very own kitchen.
Believe it or not, this is my first attempt at a true jelly, so I went with a crowd-pleaser, Red Pepper Jelly. Don’t let the liquid pectin scare you off from this recipe. If it doesn’t set the first time, you can always boil it again—as I did! So don’t rush or panic during the boiling process—it’s going to be just fine.
“Vintage Christmas cardsfrom an antique shop and afew berries are the perfect complement to go with this‘almost glowing’ red jelly.”
It wouldn’t be the holidays without some type of cheesy bite to set out during cocktail hour. The Southern Pecan Cheese Wafers package up nicely in an antique bowl for gifting. Search estate sales, flea markets, or your own house for a dish that you think your friend would like as a keepsake.
Leslie likes: Collecting antique or vintage bowls to use as packages.
11⁄2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1⁄2 teaspoon crushed red chile flakes
8 ounces shredded sharp Cheddar cheese (grate your own)
1 stick unsalted butter, melted (8 tablespoons)
4 tablespoons heavy cream
1 egg white, lightly beaten
1 cup pecan halves
Directions
Pulse flour, salt, and chile flakes in a food processor until combined. Add cheese, butter, and cream; pulse until dough just holds together, about 10 to 15 seconds.
Divide dough in half, and form each half into a disk. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
Preheat oven to 325°. On a lightly floured surface, roll dough into 10-inch by 12-inch rectangles about 1 /8-inch thick. Using a 2-inch round cookie cutter, cut out wafers. Transfer wafers to parchment-lined baking sheets; gather and reuse scraps.
Lightly brush the bottoms of the pecan halves with egg wash, and press them into the tops of the wafers. Bake until firm and crisp, about 15 to 18 minutes.
Allow to cool, and store in an airtight container. These also can be frozen for up to 3 months.
Leslie Likes:
Collecting antique or vintage bowls to use as packages.
Place mustard seeds and the next 5 ingredients in a covered jar, and allow to sit for a couple of days. The seeds will absorb almost all the liquid and soften.
If the liquid is completely absorbed and the seeds look dry, add a little cold water. Process the mustard in a food processor or blender. Add water if needed to reach the desired consistency. (I added about 1 cup.)
Add optional honey or horseradish, if desired. Place the finished mustard in jars; seal, and chill. The homemade mustard will be kept in the refrigerator for 6 months.
Remove seeds and stems from peppers, and roughly chop into 1-inch pieces. (You should have about 2 1⁄2 cups chopped red peppers and 1⁄4 cup chopped jalapeño peppers.)
Place peppers in a food processor, and pulse until peppers are very finely chopped but not pureed. Measure out 2 3⁄4 cups of this mixture. Place 2 3⁄4 cups chopped peppers, sugar, and vinegar in a large Dutch oven or heavy-bottom pot. Bring mixture to a full rolling boil where it can’t be stirred down, and boil for 1 to 2 minutes, stirring constantly.
Quickly stir in the pectin pouch, and return to the full rolling boil for 4 to 5 minutes. Remove the pot from the heat, and skim off and discard any foam that has formed on the surface.
Ladle into clean jars, and cool to room temperature; seal jars with their lids. Refrigerate until ready to use.
Serve over cream cheese with crackers, or use as a glaze for meats and vegetables.
Learn from Leslie:
It can take up to 24 to 48 hours for the jelly to fully set.
1 cup mini chocolate morsels, plus more for topping
Directions
Preheat oven to 350 degrees. In a large bowl, mash bananas with a fork or potato masher until smooth. Stir in the melted butter until well combined.
Add the sugars and the next 5 ingredients, and stir until the batter is smooth. Stir in chocolate morsels, and pour into 5 lightly greased mini loaf pans. Top with additional chips.
Bake 30 to 35 minutes, or until a toothpick comes out clean. Cool before serving.
Design: Kate Hartman Interiors / Photo: Jean Allsopp / Click to view homeDesign: Kelly Neely Interiors / Photo: Hector Sanchez / Click to view home
Much like a well-stocked pantry, every home needs a well-rounded bar equipped with the basics to craft a few classic cocktails. Stock the bar with all the essentials needed to create a few favorite cocktails that you enjoy and know how to make like a pro. Think classics such as the Manhattan, Old Fashioned, Martini, Margarita, Daiquiri, Whiskey Soda, Mint Julep, Bloody Mary, Whiskey Sour, Gin & Tonic or Tom Collins.
Stock the Bar 101: Liquor Recommendations
Jose Medina Camacho, co-founder and beverage director of Adios, shares his choice liquor recommendations:
Bourbon
Old Forester 1920 or Old Forester 100 proof (budget choice)
“Old Forester as a brand has something for everyone, hits all price points and all palates.”
Scotch
The Balvenie Caribbean Cask or Monkey Shoulders Blended Scotch (on a budget)
“Monkey Shoulders is great for your everyday drinking and mixing and Balvenie is good when you want to treat yourself.”
Rye Whiskey
Pikesville straight rye or George Dickel Rye (on a budget)
“Again Dickel Rye is great for cocktails and Pikesville for when you want something neat.”
Gin
Beefeater gin (on a budget) or Plymouth gin
“Plymouth Martinis are my jam. I don’t always drink cocktails, but when I do it’s a 50/50 martini equal parts dry Vermouth and Plymouth.”
Rum
Don Q Cristal (on a budget) or Plantation 3 star
“These are best for Daiquiris.”
Vodka
Cathead Vodka (on a budget) or Absolut Elyx
“Cathead is a great choice for the everyday drinker. Absolut Elyx is just clean, almost like water.”
Mezcal/Tequila
Vida Mezcal (on a budget) or Ilegal Joven
Lunazul Blanco (on a budget) or Siete Leguas Tequila Blanco
“Mezcal and tequila, both made from agave varieties, are some of my favorite libations. I love vegetal notes, funk and smoke, making agave my go to choice.”
Vermouth
Punt E Mes Italian Vermouth (for the Manhattan, Negroni, Americano)
Dolin Dry French Vermouth (for the Martini, Vermouth and Soda)
Amaro/Amari
Campari
Aperol
Bitters For the Home Bar
Angostura
Peychaud’s Bitters
Mixers for the Bar
Fever Tree Tonic
Fever Tree Ginger Beer
Topo Chico Mineral Water
Charleston Bloody Mary mix
“Santa Cruz Lemon and Lime juice are great when you don’t have time to juice. When it comes to syrups, I like to go by weight: Simple Syrup 1:1, Demerara Syrup 2:1”
If this list seems overwhelming, just start small and buy those items needed to make a few of your favorite drinks and then you can expand if you’d like to experiment with more trendy libations. Cheers!
Photography by Jean Allsopp / Styling and florals by Sandra Lynn
Tradition matters— especially during the holidays when family and friends gather. “It gives us a sense of belonging and reminds us of where we come from,” says designer Sandra Lynn of Lynn Allen Design. “Compassion and being grateful is what the holidays are all about.”
To that end, Sandra says there’s no better time than the holidays to pull out all the finery: the wedding silver, the crystal and china, heirlooms passed down, and the pressed linens that have been patiently waiting on the sideboard. For Sandra and her Mountain Brook client, the dining room was the perfect venue. With holiday celebrations and family occasions in mind, the designer worked with the homeowner to create a dining space that would welcome all these events yet remain fresh and relevant for generations to come.
Cocooned in dark colors with a slate floor, mirrored accent wall, crystal chandelier, and silver-leafed ceiling— elements from the previous owners that Sandra and her client embraced—the space feels intimate yet grand thanks to a mix of wood and painted finishes and antique and modern appointments. “The mahogany table belonged to the homeowner’s parents,” says Sandra. “We gave it a fresh look by adding the painted cane-back, antique French chairs.
We then repeated their lighter tone with a modern X-base server and an antique painted and gilded French mirror.” A French buffet from Henhouse Antiques fits perfectly between wood columns on the mirrored wall. A family portrait is a reminder of one of the client’s three, now-grown children in the younger years.
Creating a Playful Yet Elegant Holiday Tablescape for Gatherings
To welcome the family home, Sandra created a traditional holiday tablescape yet a little bit playful. Starting with the homeowner’s Royal Crown Derby China, she mixed the pattern with the Mottahedeh Tobacco Leaf gold chargers and soft blue, round, woven placemats.
Tapping into the colorful place settings, the designer leaned into earth tones and fall notions for the centerpiece and accouterments. Pinecones and feathered birds nestle into a long, low arrangement of dried blue hydrangeas, chrysanthemums, creamy white and rust-colored roses, and sprigs of dried white snowberry and eucalyptus, along with a variety of greenery cut from the homeowner’s garden.
White pumpkins scattered at the base further nod to the season, and twig candles in a collection of silver holders repeat the earthy feel. All prepared in anticipation of another cherished year, there’s nothing more for this family to do except enjoy being together.
Sandra’s 4 Holiday Tablescape Tips
Sandra Lynn of Lynn Allen Design
Sandra Lynn shares her style tips for creating an elegant holiday tablescape that nods to formality with minimal fuss.
Don’t cover a beautiful table with a white tablecloth.
“So many of us grew up with our moms using tablecloths,” Sandra says. “I believe you should be proud of your wood table and enhance it with the right colors and tablescape.”
Always use cloth napkins.
“If you don’t own them, invest in them,” advises the designer. “You can’t go wrong with monogrammed, traditional white or cream dinner napkins, but don’t be afraid of color or patterned linens.”
Polish the silver.
An heirloom tea set on the sideboard and silver water goblets gleam against a warm wood table. “If you don’t have a complete collection or full silver service, use what you have and add to it over time,” Sandra says.
Layer in the texture.
Monogrammed linens tied with ribbon, silver pieces, decorative glass, and candles can fill in the spaces between a centerpiece and place settings.
Whole Roasted Free-Range Chicken with Winter Vegetables
“Every household needs a truly great whole roasted chicken recipe for its repertoire. This is a simple recipe that we have been preparing at least once a week for years. The results are greatly improved by purchasing a free-range, organic chicken when available. Incorporating exotic, flavorful ingredients, such as porcini or morel mushrooms, baby artichokes, or fingerling potatoes, also achieves a superior result. Our boys love when we take the time to cut the thighs and legs away from the roasted chicken to produce extra pan drippings. Be sure to serve this dish with plenty of crusty bread for dipping.” — Chef Chris Hastings, Hot and Hot Fish Club
1 (4 to 4 1/2-pound) whole free-range, organic chicken 2 1/2 teaspoons kosher salt, divided 2 teaspoons freshly ground black pepper, divided 6 fresh rosemary sprigs, torn in half, divided 1 bunch (about 20) fresh thyme sprigs, torn in half, divided 1/4 cup olive oil 1/4 cup (1/2 stick) unsalted butter 1 large parsnip, peeled and coarsely chopped into 1-inch pieces 2 large carrots, peeled and coarsely chopped into 1-inch pieces 1 medium turnip, peeled and cut into 1-inch wedges 1/4 large rutabaga, peeled and cut into 1-inch wedges 1 large yellow onion, peeled, halved and sliced into ½-inch-wide slices 6 fingerling potatoes, quartered 1/4 pound assorted wild mushrooms or cremini mushrooms 8 large garlic cloves, peeled Crusty French baguette, for serving
1. Rinse the chicken under cold running water, drain, and pat dry. Season the cavity with 1 teaspoon of the kosher salt and ½ teaspoon of the pepper. Stuff the cavity with half of the rosemary and half of the thyme. Tuck the wings behind the chicken, and tie the legs together with butcher’s twine. Allow the chicken to rest at room temperature for 30 minutes while the vegetables are being prepared. 2. Preheat the oven to 400 degrees. 3. Heat the olive oil and butter in a large cast-iron skillet over medium heat until the butter is melted. Add the next 8 ingredients (parsnips through garlic) and the remaining rosemary and thyme sprigs, tossing until well coated. Season the vegetables with the remaining 1 ½ teaspoons kosher salt and 1 teaspoon of the black pepper. Cook the vegetables over medium heat, stirring occasionally, for 5 minutes. Transfer the vegetables to a large baking dish or roasting pan. 4. Season the outside of the chicken with poultry salt and remaining ½ teaspoon of pepper. Arrange the chicken on top of the vegetables and roast at 400 degrees for 30 minutes. Reduce the oven temperature to 350°F and continue cooking for 40 to 45 minutes, basting occasionally with the pan juices, or until the chicken is golden brown and cooked through and vegetables are tender. 5. Remove from the oven and allow the chicken to rest for 10 minutes. Cut the legs and thighs away from the cavity of the chicken, allowing the juices to drain into the vegetables. Allow the chicken to rest an additional 5 to 10 minutes. Carve the chicken into 8 pieces (two wings, two drumsticks, two thighs, and two breast halves). Divide the vegetables and chicken evenly between 6 dinner plates and spoon the pan juices over each serving. Serve immediately with crusty bread slices. Makes 6 servings.
Heirloom Cauliflower Gratin with Roasted Chestnuts, Parmesan Cream and Black Truffle Oil
1 pound white heirloom cauliflower florets, cut into bite-size pieces 3/4 pound purple heirloom cauliflower florets, cut into bite-size pieces 12 chestnuts, roasted, peeled, and diced 4 cups heavy cream 3/4 cup freshly grated Parmesan 1/2 teaspoon chopped fresh thyme 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 to 2 teaspoons black truffle oil 1 1/2 cups Herbed Bread Crumbs, (recipe below)
1. Preheat oven to 400 degrees. 2. Combine cauliflower, diced chestnuts, and heavy cream in a medium stockpot or Dutch oven. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool. 3. Add the Parmesan and thyme to the cream and return to a boil; reduce heat and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes. 4. Return the cauliflower to the cream mixture and season with salt and pepper. Drizzle truffle oil into the cauliflower and cream mixture, and stir to combine. Spoon cauliflower mixture evenly into 8 (1-cup) ramekins. Top each ramekin with 3 tablespoons of the Herb Bread Crumbs. 5. Place gratins in the oven and bake for 4 to 5 minutes, or until the crust is golden and the sides are bubbling. Serve immediately. Makes 8 servings.
Herbed Bread Crumbs
1/2 (8-ounce) fresh French baguette, torn into 2-inch pieces 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh parsley leaves 1 1/2 tablespoons chopped fresh chives 3/4 teaspoon freshly grated lemon zest 1/4 teaspoon minced garlic 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup unsalted butter, melted
Place bread in a food processor and pulse until bread is a uniform crumb consistency; transfer crumbs to a large mixing bowl. Add the next 7 ingredients and mix well. Drizzle melted butter over the crumbs, and toss to evenly coat. Use immediately or refrigerate until ready to use. Makes about 3 1/4 cups.
Apple, Almond, and Endive Salad with Creamy Herb Dressing
2 medium Fuji apples, cored and thinly sliced 4 heads red endive, stems removed, leaves separated and washed 4 heads green endive, stems removed, leaves separated and washed 1 cup Creamy Herb Dressing, (recipe below) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup lightly toasted sliced almonds 3 tablespoons fresh parsley leaves
1. Combine the apple slices, endive leaves, and about 1 cup of the dressing. Toss gently until the leaves are well coated with dressing. Season with the salt and pepper. 2. Arrange the endive spears and apple slices in a criss-cross pattern, alternating the red and green endive spears, on each of 6 plates. Sprinkle 1 tablespoon of the almonds on each salad and garnish each with a few fresh parsley leaves. Serve immediately. Makes 6 servings.
Whisk together the aïoli, verjus, tarragon vinegar, and Dijon mustard until smooth. Stir in the herbs and season with the salt and pepper. The dressing can be used immediately or refrigerated in an airtight container for up to three days. Makes about 1 ¼ cups.
Aïoli
Because of the slight risk of salmonella, raw eggs should not be served to the very young, the ill or elderly, or to pregnant women. If you are concerned about this, try adding 1/2 teaspoons finely chopped fresh garlic to a good quality, store-bought mayonnaise.
2 egg yolks 11/2 cups olive oil, divided 1/2 small garlic clove, peeled 1 tablespoon fresh lemon juice 1 tablespoon water, if needed 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
1. Place the egg yolks in a food processor and process on high for 2 minutes. With the machine running, slowly drizzle 1/2 cup of the olive oil into the egg yolks, until slightly thickened. Add the garlic and lemon juice and process until combined. 2. Add the remaining olive oil in a slow, steady stream into the egg mixture while the machine is running. Thin the mixture with 1 tablespoon of water, if needed. (When all of the oil has been added, the mixture should be creamy and thickened.) Season the aïoli with the salt and pepper. Refrigerate the aioli for at least 30 minutes before using. The aïoli will keep refrigerated for up to three days. Makes about 1 1/2 cups.
Pecan Tart with Molasses Ice Cream
1 1/4 cups pecan pieces 1 (11-inch) round, pre-baked tart shell 2 large eggs 1/2 cup dark brown sugar 1/4 teaspoon salt 1/4 cup melted unsalted butter 3/4 cup dark corn syrup 1 teaspoon vanilla extract 1 1/4 cups whole pecan halves, about 9 pecan halves per pie Molasses Ice Cream (recipe below)
1. Preheat oven to 350 degrees (for convection oven). 2. Arrange pecan pieces evenly in the bottom of the tart shell. Whisk together the eggs, brown sugar, salt, melted butter, corn syrup, and vanilla. Pour the egg mixture evenly over the pecan pieces. Arrange pecan halves on top of the filling in a decorative pattern. 3. Place tart on a baking sheet pan and bake for 20 to 25 minutes or until the filling is set around the edges. (The center of the tart may still jiggle slightly.) Cool completely before slicing. Serve each slice with a small scoop of Molasses Ice Cream in the center. Makes 6 servings.
Tart Shells
1 1/4 cups all-purpose flour 1/2 teaspoon kosher salt 1 1/2 teaspoons sugar 8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes 3 to 4 tablespoons ice-cold water
1. Sift together the flour, salt, and sugar into a medium mixing bowl. Using a pastry cutter or a fork, cut the butter into the mixture until it resembles a coarse meal. Add water, one tablespoon at a time, stirring just until mixture begins to stick together and is moistened. 2. Turn out dough onto a piece of plastic wrap, and wrap tightly into a small disk. Refrigerate for at least 2 hours before using. 3. Preheat oven to 325 degrees (for convection oven). 4. Place chilled dough on a lightly floured surface. Roll dough out into a 12-inch circle, a little less than ¼-inch thick. Transfer circle to 1 (11-inch) fluted tart pan, and press the dough into the sides and bottom of each pan. Trim off and discard excess pastry. Line the tart shell with a piece of parchment paper, and fill with pie weights or baking beans. Place tart shell on a baking sheet pan, and bake for 25 to 30 minutes or until lightly golden. Allow tart to cool completely before removing the pie weights. Makes 1 (11-inch) tart.
Molasses Ice Cream
2 quarts heavy cream 1 vanilla bean, split 16 egg yolks ¾ cup sugar ¼ teaspoons salt (not kosher) 1 cup unsulfured molasses
1. Add cream to a 4-quart saucepan and place over medium-high heat. Scrape vanilla bean seeds into the cream. Add vanilla bean pods to the cream. Bring mixture to a simmer, and remove from the heat. 2. Whisk the egg yolks and sugar in a large, stainless steel bowl until yolks are pale yellow and slightly thickened. Slowly drizzle the hot cream mixture into the egg mixture, while whisking continuously. Add salt, and pour the entire mixture back into the saucepan. Cook over medium heat, stirring constantly, for 2 to 3 minutes or until the mixture coats the back of a spoon. 3. Remove from the heat, and stir in the molasses. Strain mixture through a fine-meshed sieve into a stainless steel bain-marie. Place bain-marie in an ice-water bath, and stir until well chilled. Makes about 8 quarts.
The Hot and Hot Fish Club Cookbook
Bring even more of Chef Chris Hastings’s delicious dishes to your table with The Hot and Hot Fish Club Cookbook (Running Press Books), by Chris and his wife, Idie. The book includes more than 200 recipes, as well as beer and wine pairings and a sourcing guide. It also offers a behind-the-scenes look into the authors’ home and work lives, with details on how the Hastings gather with family and friends around the table. In addition, the chef introduces readers to dozens of purveyors who supply the restaurant with the freshest ingredients. So preheat the oven and get ready to impress your dinner guests!
