At the Carriage House Inn Bed and Breakfast we try to use fresh seasonal ingredients for our legendary breakfast whenever possible. German pancakes are traditionally made with apples and this time of year apples are plentiful, but so are pears so this past week we picked up some freshly picked pears at the farmers market and substituted pears for apples in this recipe. The directions below will make one large German pancake in a 12-inch cast-iron skillet or three pancakes in 5-6 inch cast iron skillets. We prefer to plate our food in the kitchen which is why we use the smaller cast-iron skillets but if you are making this for your family I would use the larger skillet and serve it family style at the table. The large skillet serves 4-5. These pancakes are light and fluffy as they come out of the oven and will deflate a little by the time you cut it. Make sure you have pot holders to remove the skillet from the oven and place the hot pan on an appropriate cutting board or trivet.
- 1 large firm-ripe pear, pealed, cored and cut into 1/8 inch slices
- 1 large lemon, finely grated to yield 1/2 Tablespoon of zest and squeezed to yield 2 Tablespoons of juice
- 4 room temperature large eggs
- 3/4 cup room temperature whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 3 Tablespoons unsalted butter cut into three equal slices
- Confectioners’ sugar for garnish (optional)
Place rack in the center of the oven and preheat to 400 degrees
In a medium bowl toss the pear slices with the lemon juice and set aside.
In a large bowl beat the eggs with an electric hand mixer on high speed until the eggs are frothy (3-4 minutes) Next add the milk, sugar, vanilla, salt and lemon zest and mix on low until combined. Finally, sift the flour into the bowl and mix on low until combined (no need to mix out the lumps or you may be over working the flour).
Heat your skillet(s) on the stove on medium heat for a couple of minutes to get the skillet HOT. You could also place the skillet in the oven while it is preheating instead of heating it on the stove. Add the butter to the skillet(s) then add the pear slices and sprinkle with the cinnamon. Turn the pears over and layer on the bottom of the skillet(s). Next pour the batter over the pears (equal amounts if using the smaller skillets) and place in the oven for about 20 minutes. Remove from oven and sprinkle with confectioners’ sugar and serve immediately.
Note the cast-iron skillet must be well seasoned to avoid the fruit and pancake from sticking. A cast-iron skillet holds the heat better and will give you a more even brown bottom color on the pancake. Finding a cast-iron skillet at a yard sale or thrift store usually means it has been well seasoned. Again, feel free to use apples (the more traditional version) instead of pears. Enjoy!
Just east of downtown Farmville, a 19th century railroad bridge has been converted into a pedestrian trail that provides a sweeping panoramic view of the Virginia countryside. High Bridge spans nearly half a mile, reaches a height of 125 feet above the Appomattox River and is well worth the hour drive from Lynchburg.
Part of a 31-mile trail system and state park that connects Burkeville, Rice, Farmville, Prospect and Pamplin City the trail has become popular with walkers, bikers and even horseback riders. Though the trail is wide, level and flat it’s almost a mile from the parking lot to the bridge. The deck of High Bridge originally consisted of almost 2000 railroad ties. Along the bridge are several lookouts and covered benches to sit upon and reflect. At either end of the bridge are picnic tables.
Built in 1853 as part of the South Side Railroad the original single track, wooden bridge had a pedestrian walkway beside the tracks and a wagon bridge below. The bridge was a vital link for trade between Lynchurg and Petersburg.
In April 1865, during the Civil War, the bridge became of strategic importance to the Confederate and Union armies as they moved west from Richmond toward Appomattox Courthouse. After the Battle of Sailor’s Creek, a band of Union soldiers attempted to destroy the bridge but were thwarted by arriving Confederate horsemen. The following morning the Confederates set fire to the bridge in an attempt to prevent the Union soldiers from crossing. Despite the damage done to the bridge, the Union troops managed to follow in pursuit on the lower wagon bridge. In 1914 the railroad company completed the steel-tower bridge that remains standing today.
After our walk this past Sunday we stopped for lunch at Walker’s Diner. This 1950’s era diner is best known for it’s homemade french fries. They have the usual diner breakfast fare, served until 11 each day. The lunch menu consists of nine varieties of hamburgers, several subs, wraps and other sandwiches along with the appropriate diner sides. The people we saw eating dessert looked very satisfied. Farmville has several antique shops, various specialty shops but is best known for Greenfront.
To get to the High Bridge State Park parking area closest to the bridge take Route 460 toward Farmville. Travel Main Street through downtown. Once you pass the shops & restaurants turn right onto River Road. The parking lot is about 3 miles down River Road on your left. To walk toward the bridge follow the trail toward Richmond, not Farmville.
We plan to return in the fall when the leaves have begun to turn colors. The colors should be spectacular! As you walk the bridge trail you are in the treetops and we can’t wait to see the colored leaves against the dark green of the native pine trees.
If you choose to stay with us at The Carriage House Inn Bed and Breakfast your 4-course breakfast will keep you from being hungry until after your hike. We can pack you a picnic lunch to enjoy along the trail if you choose not to dine in Farmville. Call us at 434.846.1388 and we’ll help you enjoy a day with Mother Nature.
On the evening of August 24th we had the pleasure of attending an open house at the Lynchburg College Belk Observatory. Located on one of the highest points on the Claytor Nature Study property (approximately 960 feet above sea level) the observatory features a 177-square-foot dome. The dome houses the primary telescope and an observation deck equipped with 12 piers for mounting smaller telescopes.
Viewing the summer night sky through both large and small telescopes and astronomical binoculars we were presented with a show like none other. Mike and I have had the pleasure of viewing the night sky from the middle of the ocean on several occasions, where the truly dark sky, due to the lack of ambient light emitted from humans and buildings, provides for viewing spectacular stars and planets and maybe other life forms. At the Belk Observatory, set at the foot of the Blue Ridge Mountains, within a 470-acre preserve our views were almost as spectacular! Plus, we had the advantage of viewing the night sky along the full horizon and “close up” and unobstructed.
Lynchburg College opens the observatory several times throughout the year to the public. Admission is free but a ticket is required. Visit the web site www.lynchburg.edu/observatory for the public viewing schedule and information on obtaining tickets.
The drive to the observatory from The Carriage House Inn Bed and Breakfast is about a 45-minute drive from Lynchburg through a beautiful part of Bedford County. Stay with us for your viewing weekend and we’ll treat you like a “star” with our generous rooms, room amenities and 4-course breakfast each morning. Visit our web site www.thecarriagehouseinnbandb.com to compare our availability calendar with the viewing calendar to book your stay with us.
Now the story of the Fairy of the Eagle Nebula:
The Eagle Nebula is a young open cluster of stars in the constellation Serpens, whose “pillars of creation” are dense clouds of gas and dust that are regions of active star formation. Out of one of these ten-light-year-tall pillars emerges a gigantic alien fairy holding a telescope in her hands, aimed south toward the approximate location of the Eagle Nebula. The sculpture was envisioned and sculpted by Jon Hair and was a gift of Mr. and Mrs. Irwin Belk.
Back in 1985, John Washburn bought a 50 acre farm on the Rockfish River in Nelson County, Virginia, attracted by the trout river running through the property and the gorgeous Blue Ridge Mountains surrounding the farm. As his daughters left the nest John and Robin moved to New Zealand. From time to time John would come back to Virginia and discovered a number of wineries had popped up and then the beer breweries started popping up. New Zealanders (Kiwis) love their cider and so he thought, could a hard cider bridge the gap between the great wine the area produces and the awesome beer that is being crafted locally?
Brian Shanks, one of the foremost cider experts in the world just happened to live in New Zealand. Brian had been in the apple orchard business and after a cyclone hit his orchard in the 1980s he got into making cider before cider became popular. Over the years he perfected his craft and eventually became known worldwide as the expert to go to for answers. As an international cider consultant Brian has helped companies in America, Europe, China, Australia and New Zealand.
Today John and Brian (and their wives) own and operate Bold Rock Hard Cider about 35 minutes northeast of Lynchburg on Route 151 in Nellysford, Virginia. The tasting area is open daily from 11-6 and having been there twice I can assure you it is worth the trip. You can view the entire process from the crushing of the apples to the bottling of the final product when the production line is operating. It is quite interesting, but if manufacturing isn’t your thing, then tasting a cold crisp clean bottle of cider is a great way to celebrate your arrival. If you bring a picnic lunch you can enjoy lunch on their deck or by the banks of the Rockfish River. Make sure you pick up a couple of 6 packs before you leave!
Bold Rock cider has been in operation since October 2010, but didn’t bottle their first bottle of cider until May 2012 (It takes time to build the buildings, install the equipment and then to ferment the apples). Their tasting room hasn’t been constructed yet but plans are drawn and work should start soon.
They are located at:
1020 Rockfish Valley Highway
Nellysford, VA 22958
Directions from The Carriage House Inn Bed and Breakfast from Mapquest
|.||Start out going southeast on Cabell St toward D St.||0.01 mi|
|2.||Take the 1st right onto D St.
|3.||Turn left onto Rivermont Ave.
|4.||Turn left onto 5th St/VA-163. Continue to follow VA-163.
|5.||Turn right onto Old Town Conn/VA-210 E.
|6.||Merge onto US-29 N via the ramp on the left toward Amherst.
|7.||Turn slight left onto VA-151/Patrick Henry Hwy. Continue to follow VA-151.
On Saturday, August 25, 2012, at Devils Backbone Brewing Company in Nelson County, the 2012 Virginia Craft Brewers Festival will be held from 2 pm until 8 pm. Presented by the Virginia Craft Brewers Guild and the Virginia Manufacturers Association the festival is designed to gather all qualified Virginia Craft Brewers in an opportunity to promote craft brewing. The event will feature the Virginia Craft Beer cup (a competition in 5 categories with the cup being awarded to the best overall brewery), beer tastings, live music, delicious food, camping and bike races.
Beer tastings will be available from 22 Virginia Craft Brewers, including Lynchburg’s own Jefferson Street Brewery. Visit their web site at www.jeffersonstreetbrewery.com for descriptions of our local beers. Other breweries participating come from as far away as Hampton, Northern Virginia, Abington and everywhere in between.
Live music will be performed throughout the festival from some of Virginia’s best bands. Beginning at 2:15 pm with Love Cannon and ending with No BS! Brass Band at 6:45 pm a total of four bands will entertain you throughout the event.
The Rock Barn will prepare amazing food which will be available for purchase throughout the festival. Featured dishes include: Beer-poached TRB Bratwurst, Shrimp ‘n Grtis, “Tachos by Fardowners”, “Pretzels by ABC”, TRB “Barn Dogs” and various sides and accompaniments. All great dishes that will pair nicely with the beers being tasted.
Tickets will be sold using a variety of pricing options and inclusions. General Admission ($10-all beer tastings & food at an additional charge), Tasting Package ($36-admission to the festival, 1 4 oz. commemorative Tasting Glass, 10 4 oz. Tasting Tickets), VIP Package ($45-admission to the festival starting at 1 pm, VIP seating area under a tent with a view of the stage, 1 4 oz. Commemorative Tasting Glass, 1 Commemorative Tasting Mug, 10 4 oz. Tasting Tickets), Camping and RV Passes and mountain bike racing information can be found online (see www.virginiacraftbrewersfest.com for more details). **All prices listed are for advance purchase only! The rain date is Sunday, August 26th.
Take advantage of this inaugural event just up the road from Lynchburg and end your summer on a happy note. Stay at The Carriage House Inn Bed and Breakfast and enjoy our legendary 4-course breakfast each morning. During the month of August we are featuring peaches in our fruit and main dish recipes. Visit our web site www.thecarriagehouseinnbandb.com to check our availability calendar.
If you’re heading to the festival and need directions for your GPS Devil’s Backbone Brewing Company is located at 200 Mosbys Run in Roseland, VA.
Peaches are in season and we try to use fresh and local ingredients when we prepare our legendary breakfasts. This year peaches the peaches are especially good. To make a peach pancake you need to remove the pit from the peach. To do this, take a paring knife and cut from the top of the peach to the bottom and continue around the pit until you are back where you started. The pit should be the only thing holding the peach together. Next take the peach in both hands and twist the sides in opposite directions until one half of the peach has separated from the pit. Carefully cut the pit out of the other half, using a spoon to get under the pit.
After you have separated the peach from the pit, you need to peel the skin off the peach, then slice the peach into 1/4 inch slices. You could peel the skin off before removing the pit, but it is easier to separate the halves before the skin is removed.
Next make the pancake batter. I use a buttermilk recipe that is easy and quick.
- Three large ripe peaches
- 3 Cups all-purpose flour
- 3 Tablespoons of granulated sugar (white)
- 1 Tablespoon of baking powder
- 1 1/2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 3 Cups of buttermilk
- 3 eggs
- 1/2 cup of whole milk
- 1/3 cup of melted unsalted butter
Sift the dry ingredients together into a bowl (flour, sugar, baking powder, baking soda and salt). In a second bowl whisk together the wet ingredients (buttermilk, eggs, whole milk and melted butter). Keep the two mixtures separate until you are ready to cook.
Heat a griddle or frying pan to medium heat. Put a little butter on the griddle/fry pan and place a peach slice on the griddle. This step is important. If you don’t butter the griddle/fry pan the peach will stick when you go to flip the pancake.
Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon. Mix until just blended together (it will be lumpy). Do NOT over blend the mixture. Using a scoop (I use an ice cream scoop) pour the batter over the peach. Brown on both sides and serve with butter and maple syrup. This recipe should serve twelve people. If you are making them in batches you can preheat the oven to 200 degrees and store the pancakes in the oven until you have cooked all of them and are ready to serve them.
The warm juicy peach adds sweetness to the pancake. I’m sure you will enjoy these as much as our guests do.
Have a great breakfast recipe? We are always looking for something special to serve our guests. Send us an email with your recipe and we may publish it on our blog. If you will be visiting the Lynchburg area, consider staying at The Carriage House Inn Bed and Breakfast. We were recently named as one of the Top 10 Bed and Breakfasts in the United States by BedandBreakfast.com.
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