Call Us Today: (912) 232-2869


Click calendar to select check in date
Click calendar to select check out date

From the Gastonian's Cookbook

Your stay at The Gastonian includes more than just a delicious cooked-to-order breakfast. Guests enjoy an afternoon break with delightful hors d'oeuvres and wine.  At the end of the day, a homemade dessert is served in the parlor.  And if you fall in love with the Southern cooking here, be sure to select a Gastonian cookbook as one of your souvenirs.   Below are just a couple of recipes from the collection.

Chocolate Sherry Bars

*  4 oz unsweetened baking chocolate
*  2 sticks of butter
*  4 eggs
*  1 cup all purpose flour
* 1/2 tsp salt
* 1 tsp vanilla extract
*  8 tbs "stick" butter, softened
*  1 lb confectioners sugar
*  1 cup pecans, finely chopped
* 1/4 cup Sherry
* 3 oz semi-sweet chocolate chips
* 1 1/2 tbs water
*  2 tbs butter, softened

Recipe for Chocolate Sherry Dessert Preparation

To prepare the first layer:  preheat the oven to 325 degrees F.  Grease a 14"x10" glass baking dish with flour, and invert to shake out the excess.  In  a double boiler, melt the chocolate and butter over hot water.  Cool.  In a large bowl, beat the eggs and gradually add the sugar.  Stir in the chocolate mixture, flour, salt, and vanilla.  Beat for one minute.  Pour into prepared baking dish.  Bake for 25 minutes.  Cool in the pan.  To prepare the second layer:  combine the butter, sugar, and Sherry.  Stir until smooth, fold in the nuts.  Spread over the first layer.  Chill.  To prepare the third layer:  in a double boiler, melt the chocolate with the water and  butter.  Stir to combine.  Drizzle over the layers.  Freeze.  Before serving, slice into two-inch bars.


Curried Chicken Skewers

* 3 lbs boneless, skinless chicken breasts
* 1 cup sweet Vermouth
* 2 tsp salt
* 1 tsp curry powder
* 1 onion, sliced
* 2 stalks celery, coarsly chopped
* 1 cantaloupe, bite sized chunks or balls
* curly leaf lettuce, in bit sized pieces
* curry sauce

Recipe for Curried Chicken Skewers Preparation

Cook chicken in enough water to cover with Vermouth, salt, curry powder, onion and celery added.  Refrigerate chicken in cooking liquid until well-chilled, then drain and cut into cubes.  On wooden skewers, alternate two pieces of chicken, two pieces of lettuce, and one piece of cantaloupe.  Curried chicken skewers may be served alone or with curry sauce.