The Omni Homestead Resort
7696 Sam Snead Highway
Hot Springs, Virginia 24445

Winter Recipes

Our chef’s favorite winter recipes

Bring a little Homestead to your home with recipes from our favorite culinary couple, Kelly and Todd Owen. Todd is the resort’s executive chef and Kelly is our junior pastry sous chef.

Holiday Cranberry Wheat Rolls



  • 1 cup of bread flour
  • ¾ cup of water


  • 2.5 cups of bread flour
  • 2.5 cups of wheat flour
  • 2.5 tsp of salt
  • 2 tsp of yeast
  • 3 tbsp of honey
  • 1 cup of cranberries
  • 1 ¼ cup of water
  • Day before making the bread, mix the bread flour and water till combined to make the starter. Place in a container covered and let stand overnight for a minimum of 12 hours. Mixture will double in size with lots of bubbles.
  • Place all ingredients in a mixer with the starter made the day before using a dough hook while reserving the cranberries till the end. Keep salt and yeast separate while adding ingredients.
  • On low speed, mix ingredients for four minutes to create a dough. After four minutes, turn mixer on medium speed and continue to mix for three minutes.
  • Remove dough and place in a lightly oiled bowl and cover for two hours in a warm area. Dough will double in size.
  • Remove dough from bowl, fold and knock down to remove air. Portion to 2 oz pieces. Place rolls on sheet pan lined with paper and cover lightly with plastic wrap. Rolls will double in size and feel soft to the touch. Lightly dust tops of rolls with flour.
  • In a preheated oven at 375F, place rolls on middle rack and bake for 12-15 minutes looking for a toasted look.

Homestead Moscow Mule

  • 3-4 rosemary needles
  • Small pinch of fresh thyme
  • 1 tsp sugar
  • 2 oz vodka
  • 2 oz cranberry juice
  • 4 oz ginger beer
  • Sugar-coated cranberries, for garnish
  • Fresh herbs, for garnish

In a cocktail shaker, lightly muddle together herbs and sugar. Top with vodka and cranberry juice and shake with ice. Strain into a copper cocktail mug and fill with ice and ginger beer. Garnish with sugar-dusted cranberries and fresh herbs.

Local Alleghany Trout

Butternut Puree

  • ½ pound of butternut squash
  • ½ stick of butter
  • Salt and pepper, to taste
  • Vegetable stock, as needed
  • In a small saucepan, bring water lightly seasoned with salt to a boil. Add chopped squash and cook until very soft and tender when tested with a fork.
  • Remove and strain away all water, add butter and let melt. Using a blender, run until very smooth while using the vegetable stock to find a soft consistency. Final product should be slightly runny.
  • Reserve for final dish.

Crispy Pan-Seared Trout

  • 4 cleaned, trout filets
  • 4 tbsp of flour
  • Roasted Winter Vegetables (see recipe below)
  • Butternut Puree
  • 3 tbsp of vegetable oil
  • 3 tbsp of butter
  • Salt and Pepper, to taste
  • Flour and season your trout lightly on both sides and reserve for next step.
  • In a heavy bottom sauté pan, add oil and butter heating over high heat till butter starts to brown. Gently add trout skin-side down and cook on high heat until skin has become crispy, about 2-3 minutes. Flip trout and finish for one minute, just to cook trough. Remove and place on towel to absorb extra butter.
  • Using vegetable and puree, plate with trout and serve individually or family-style.

Roasted Winter Vegetables

  • ½ pound of Brussels sprouts
  • ¼ pound of baby carrots
  • ¼ pound of parsnips
  • Two large bulbs of shallots
  • Three large cloves of garlic
  • ½ stick of melted butter
  • 1 tsp of salt
  • 1 tsp of pepper
  • ¼ cup of honey
  • Preheat oven to 400F with a baking rack placed in the middle.
  • Peal and clean Brussels sprouts, carrots and parsnips cutting them to bite-sized pieces. Chop shallots to be a similar size as the vegetables and thinly slice the garlic.
  • Place all vegetables in a bowl and pour on the melted butter, salt and pepper. Toss to ensure all items are very well covered. Place evenly on the baking sheet.
  • Roast for approximately 15 minutes until vegetables are dark and carrots are tender.
  • Remove from the oven and place in a mixing bowl. Pour over the honey while hot and mix until evenly coated.

Sticky Spiced Pumpkin Bread

  • 1 ½ cup of pumpkin pack puree
  • 4 whole eggs
  • 1 cup of vegetable oil
  • ¾ cup of whole milk
  • 3 cups of granulated sugar
  • 3 ½ cups of all-purpose flour
  • 1 ½ tsp of baking soda
  • 1 ½ tsp of salt
  • ½ tsp of ground cinnamon
  • ¼ tsp of ground nutmeg
  • ¼ tsp of ground cloves
  • In a small bowl, mix puree, eggs, oil, milk and sugar until smooth.
  • In a separate bowl, mix dry ingredients, ensuring they are well combined.
  • Add dry ingredients to wet ingredients in three stages, mixing well each time.
  • Using desired baking mold, lightly grease and coat evenly. Fill each of the molds 2/3 of the way.
  • Bake in a preheated oven at 325F until cake springs back to the touch. Baking time will vary depending on the size of the mold used.
  • Before serving, mix a small about of milk and powder sugar to get a thick consistency.
  • Glaze cakes with flat icing and serve with your favorite ice cream.