As promised in last week’s blog post on local apple picking, today is a recipe for our signature breakfast dish for the month of October 2014, Apple French Toast. Each month at The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, we feature a dish related to the season, an ingredient in abundance that month, a holiday during the month or because the dish seems appropriate for the month. Our Apple French Toast meets our parameters on many levels: apples are in peak season during September and October, French Toast is loved by all at breakfast and it’s a relatively easy dish. The great thing about our Apple French Toast recipe is it can be put together the day/night before so all you have to do is get up and put it into the oven and enjoy your time with friends and family. Apples are available all year but during September and October they are fresh off the tree, juicy and crisp. If you don’t live near an orchard or farmer’s market you can pick them up at your local supermarket. To make our apple french toast start by gathering the ingredients:
- 2 French bread baguette (approximately 26-inches long
- 8 eggs, well beaten
- 3 cups whole milk (you can use half and half or heavy cream for a richer custard)
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 4-5 apples (depending on size), peeled and thinly sliced (about 1/4 inch thickness). We used Granny Smith apples because they will retain some of their “crunch” when cooking.
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons nutmeg
- 2 teaspoons butter
- Spiced Maple Syrup
- Preheat oven to 400 degrees (if cooking immediately after preparing); grease a 9x13x2-inch baking dish.
- Cut bread into 3/4 inch slices and tightly arrange in bottom of pan.
- Add a layer of sliced apples on top of the bread.
- Combine the cinnamon and nutmeg
- Sprinkle the apples with half the cinnamon and nutmeg.
- Repeat by adding another layer of bread on top of the apples.
- Add apples on the second layer of bread.
- In a large bowl, add eggs, milk, sugar and vanilla; mix well. Pour the egg mixture over the top.layer of apples.
- With a sturdy spatula press down on the apples to ensure all the bread is able to soak up the custard mixture.
- Sprinkle the remaining cinnamon and nutmeg mixture over the apples then dot with butter..
- Bake covered with aluminium foil for 15 minutes then remove the foil and bake another 20 minutes.. Let stand 10 minutes then slice and serve. Serve with Spiced Maple Syrup.
**Can be prepared the night before; cover and refrigerate. In the morning remove from refrigerator 30 minutes prior to baking as stated in directions above
Spiced Maple Syrup
In medium saucepan combine 1 cup pure maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and a dash of vanilla extract. Stir to combine. Bring to a gentle boil. Serve with French Toast.
Give us a call at 434.846.1388 or go online to make your reservation and request our Apple French Toast breakfast during your October stay. It’s delicious and you’ll love it!
Trying to find a breakfast recipe? All of our recipes are on our website and are listed by category so feel free to check them out and check often as we post a new one each month.
The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, is proud to announce we have been mentioned in the October issue of Blue Ridge Country magazine!
The featured article this month is “50 Great Things to Do and See this Fall“. Starting in North Carolina and working their way through the eight states highlighted each month that make up Blue Ridge Country (Georgia, Kentucky, Maryland, North Carolina, South Carolina, Tennessee, West Virginia and of course, Virginia) a treasure trove of suggestions are included. Beyond viewing leaves and luscious fall colors there are peaks to climb, rivers to forge or float, wine trails to taste, farms to purchase fresh produce or cheese, trails to hike or bike, campgrounds and parks to explore, relaxing places to stay and delicious places to eat. As promised, 50 things to see, do or experience all within a drive from where you live.
Suggestion number 13 is “Learn More.” The Anne Spencer House & Garden is suggested. Isabella’s Italian Trattoria is recommended for dinner. And, The Carriage House Inn Bed and Breakfast is suggested as a “romantic, historic inn walking distance from downtown.”
What are you waiting for? Get your copy of the most recent issue, decide where you would like to travel to this fall and make your plans. If you’re lucky enough to live in Lynchburg you don’t even need to travel. Why not plan a vacation without leaving Lynchburg? Check in to our magnificently restored mansion, indulge in our 4-course breakfast each morning, take the time to explore all that Lynchburg has to offer (arts, trails, museums, wineries, outdoor activities) and spend some time, quality time, with your loved one.
Call us 434.846.1388. We have a variety of packages and specials offered this fall. We’re looking forward to seeing you enjoy Lynchburg and the surrounding counties. Don’t delay, rooms are booking up!
This post is a continuation of posts about the homes/businesses that were built in Daniels Hill during the 1800’s and early 1900’s. Christ Episcopal Church was built in 1870 as one of four satellite chapels to serve Grace Memorial Episcopal Church. Built in a simple Gothic style, the arched windows of the former nave and chancel are still visible. The building has a stepped gable roof of standing seam metal and brick siding (5-course American bond) with a brick and stone foundation. According to insurance maps a two-story brick tower stood on the front of the building and a small one-story wing was on the rear, neither of which are present today.
By 1898 its use as a church was abandoned and it was no longer used as a place of worship. In 1900, the property came into possession of William H. Baldcock, a grocer; and the firm of Baldcock & Thornhill, Grocers occupied the building. In 1902 a two-story storefront, that is on the building today, was constructed.
In 1913 Baldcock sold the property to Macie White, wife of grocer James White. The structure continued to serve as a grocery store until sometime between 1920 and 1925 when it became the Cabell Street mission for the Salvation Army.
In 1950 the Standard Notion Company began using the structure as a warehouse. In 1954 Macie White left the property to her daughter, Estelle White McDaniel.
The McDaniels continued to operate the Standard Notion Company through 1960. Then, after years of neglect the current owner’s purchased the building. They contemplated converting it to a residence but later decided to finish the space into an event venue for smallish (50-70) events such as weddings, showers, corporate events, etc. The brick balcony on the front of the building and iron staircase were added by the current owners. They installed new hardwood flooring and cleaned up the walls leaving the exposed brick and the remains of some of the old plaster. Work on the project has stalled but the hopes are that it will soon be operational and that once again people will be able to use and enjoy what was once Christ Episcopal Church.
Christ Episcopal Church is just one block from The Carriage House Inn Bed and Breakfast so if you are in need of a larger event space than we can hanlde let us know and we will see if this venue is available. Of course we would be happy to address your overnight needs.
The peaches this summer are fresh and ready for picking at the farms just north of The Carriage House Inn Bed and Breakfast or at the Lynchburg Community Market. If possible we like to use local, fresh fruits and vegetables, when preparing our 4-course legendary breakfasts. We serve our Chilled Peach Soup as our fruit course. During the warmer summer months, having a bowl of our chilled peach soup is very refreshing. The recipe for our chilled peach soup couldn’t be any easier (its only 4 ingredients!), so go to your local farmer’s market or fruit stand by the road, get some peaches and enjoy this refreshing soup–for breakfast, lunch, dinner or dessert.
- 2 peaches, peeled, pitted and sliced
- 1 cup plain vanilla yogurt
- 1 tablespoon honey
- 1/2 cup fresh squeezed orange juice
Place all ingredients into a blender. Blend for approximately 1 minute, or until well combined and smooth. If mixture seems too thick add a bit more orange juice. Chill for at least 1 hour. Garnish with a dollop of whipped cream and a fresh mint leaf or a sprinkling of nutmeg. You can substitute plain yogurt for Greek yogurt to make it a little more healthy.
Peach Smoothie–A bonus recipe:
For a great twist, our chilled peach soup can become a great smoothie. After peeling and removing he pit, slice the peaches into 6-8 pieces and place in the freezer for an hour or more. Using the ingredients and directions above, blend until smooth, pour into a chilled glass and enjoy. This is especially great on those hot summer afternoons. It is also a great way to get fruit into your diet, and who doesn’t love a good smoothie!
Unfortunately, not everyone lives near a farm or farmer’s market. While we have never used frozen peaches for chilled peach soup, I don’t see any reason that wouldn’t work. At the local big box store you can purchase a bag of frozen peaches at a reasonable price. To make the soup thaw the peaches for 20-30 minutes and follow the instructions above. I wouldn’t recommend using canned peaches because of all the sugar that is added in the canning process and any leaching of chemicals from the can..
To aid our customers, we publish our recipes in our blog and then we move them to our bed and breakfast recipe page on our web site. Just click the link and you have access to dozens of recipes that are separated by categories.
The Jefferson Heritage Trail is a group of businesses, museums and attractions along the Route 29 South corridor between Charlottesville and Lynchburg. Thomas Jefferson lived and traveled between Monticello and his retreat, Poplar Forest. The Jefferson Heritage Trail honors his legacy while introducing both locals and visitors to Virginia to various experiences in this region. Explore wineries, breweries, distilleries, restaurants, museums, attractions, bed and breakfasts and restaurants. Learn about regional music, art, theater, history, nature and events.
The Jefferson Heritage Trail Coupon Book is now available at The Carriage House Inn Bed and Breakfast, free of charge to our guests that request the book. Valued at more than $500, the Coupon Book offers specials at most of the members of the Jefferson Heritage Trail. At The Carriage House Inn Bed and Breakfast we are offering a Tuesdays are FREE! special. Stay three (3) consecutive nights, one of them being a Tuesday and Tuesday is FREE. Reservations must be made in advance by calling 434.846.1388. You must mention this coupon when making your reservation. Coupon cannot be combined with any other special, coupon or discount. This special is valid through Wednesday, December 24, 2014.
Come and discover all there is to do on the Jefferson Heritage Trail and travel the route Thomas Jefferson would have taken from his home in Charlottesville to Popular Forest near Lynchburg.
This is a great time of year to make our fresh fruit tart because you can buy, grwo or pick lots of fresh fruits. There is no right or wrong way to make this when it comes to choosing fruits. Use what you like or what is fresh then be creative with the design. We have served our fresh fruit tart as a breakfast fruit course, for desert for an evening dinner or we have taken it to a pot-luck dinner engagement. It is versatile and colorful and always gets lots of comments. It is also super easy to make, especially if you cheat like we do and use a refrigerated pie crust. If you are a great baker then make your own crust, but if you don’t have the time to make the crust this is an easy alternative. We hope you enjoy this colorful treat that can be made year round, but is especially good when the fruit is fresh.
- 1 refrigerated pie crust, softened as directed on box
- 2/3 cup vanilla yogurt
- 8 oz. sour cream
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 cup strawberries, halved
- 2 kiwifruit, thinly sliced
- 1/4 cup fresh blueberries
- 2 tablespoons orange marmalade
1. Preheat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using a 9-inch tart pan with removable bottom. Bake 9-11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries, kiwifruit and blueberries on filling.
3. In small microwavable bowl, microwave marmalade uncovered on High 5-10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.
The Carriage House Inn Bed and Breakfast posts one recipe per month on our blog so keep checking to see our latest recipes. Once they are posted we add them to our recipe page on our website so if you are looking for something special we would suggest checking our website where all our recipes are categorized. The recipe page is: www.thecarriagehouseinnbandb.com/ recipes. We currently have over 40 recipes listed, most, like our fresh fruit tart are breakfast recipes but not always. The orange marmalade that is brushed onto the fruit adds a little gloss. You can’t screw this one up and if you are having a party it makes a great dish and is a great conversation piece. Put it on the table whole and slice it in front of your guests!
Visiting Lynchburg? Call The Carriage House Inn Bed and Breakfast to book your room. With back to school, parents weekends, wine festivals and soon the fall leave colors, we will be booking our rooms so don’t miss out and plan early. Call 434.846.1388 NOW to make your reservation or book online.
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