A simple yet elegant dish that can be served for breakfast, lunch, dinner, dessert or a midnight snack with Prosecco on New Year’s Eve. At The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, we have served this as our fruit course, during our legendary 4-course breakfast. This recipe only takes minutes to make and is delicious. The other nice thing about this recipe is there is NO cooking and minimal cleanup. A couple years ago we planted pomegranate trees and we now serve our own pomegranates. Here is a link for step by step instructions on how to get the seeds, also know as arils out of the fruit. The nice thing about the arils is you can freeze them and enjoy them for months. You still might be able to find some pomegranates in the produce section at your grocery store.
Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrange them in a single layer on a rimmed baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen, put them into a freezer bag or container and store them in the freezer.
- 2 ounces fresh goat cheese, about 1/2 cup
- 4 firm-ripe pears, Bartlett or Bosc, halved lengthwise
- honey, for drizzling
- 1/2 cup pomegranate seeds, from 1/2 of a large pomegranate
Stir goat cheese in a small bowl until smooth. Core pear halves with a melon baller and fill each cavity with 1 Tablespoon cheese. (Pears can then be sliced again into smaller wedges.) Drizzle with honey and sprinkle with pomegranate seeds.
Of course if you can find local honey that is a big bonus as local honey helps you with allergies you might have from local sources. The Old City Cemetery in Lynchburg has several beehives and they sell their honey. It is appropriately called, Died and gone to heaven honey.
We hope you enjoy Pomegranate with Pears and Goat Cheese as much as our guests did!
The nice thing about this breakfast casserole is that it is simple to make and feeds a crowd. Unlike cooking pancakes, waffles or omelets which takes a lot of time if you have a large family, other than a little prep-work, you stick it in the oven and in about 30 minutes you have a delicious meal. The other great thing about this breakfast casserole is that you can double the recipe and serve one today and save the other one for up to three months in the freezer.
The above was served with lightly sauteed vine ripened tomatoes and zucchini and hash-brown potatoes. A fresh basil leaf was cut up and put on top of the breakfast casserole. Our guests loved this recipe and so did we because of its simplicity.
- 1/2 lb of fresh mushrooms
- 2 Tablespoons butter
- 1/4 teaspoon Italian seasoning
- dash of pepper and salt
- 2 Cups of grated cheddar cheese
- 1 cup diced ham
- 1/4 cup of Parmesan cheese
- 1 Tablespoon all purpose flour
- 12 eggs
- 1 cup heavy cream
- 1/2 Tablespoon Dijon mustard
- salt and pepper to taste
- In a large sauce pan melt the butter, rough cut the mushrooms and saute them until tender add the Italian seasoning and salt and pepper the mushrooms. After cooking the combined ingredients let cool for a couple of minutes. In a greased 13X9 baking dish spread the mushrooms evenly over the pan.
- In a large bowl, add the cheddar cheese, Parmesan cheese, cubed ham and flour. Mix ingredients well then spread evenly over the mushrooms. Note: The flour helps keep the ham and cheese from sticking together. If you are on a gluten free diet you can skip this ingredient.
- In another large bowl mix the eggs, cream, Dijon mustard and salt and pepper. Once mixed pour over the ham and cheese mixture.
- Bake the breakfast casserole in a preheated oven at 350 degrees for 30-35 minutes. Let stand for 10 minutes before cutting.
Freezing a breakfast casserole:
If you double the recipe and elect to freeze one, cover with a tight fitting plastic wrap the uncooked mixture (make sure it sits flat in the freezer until frozen. Before cooking, remove from freezer 30 minutes before baking (do not thaw it). Remove the plastic wrap and cover with foil and bake at 350 degrees for 55 minutes, Uncover and bake for and additional 15-20 minutes. Let stand before cutting and serving.
This would be a great dish to serve on Thanksgiving or Christmas morning when the entire family is visiting. Also, it is a great way to use some of the left over ham. If you want to serve a warm fruit dish consider the hot fruit compote that we wrote about earlier this month.
With Thanksgiving right around the corner I thought I would share our hot fruit compote recipe which is an easy to make fruit dish that works well when you have a large party to feed. I’m thinking about Thanksgiving or Christmas morning when you have a million other things to do and you don’t have a lot of extra time in the kitchen to think about cooking breakfast for the family that has gathered for the holidays. What makes the hot fruit compote a great dish (other than being super easy) is it is served warm on those cool fall/winter mornings. Obviously this time of year you don’t have many fresh fruit options so this one relies on canned fruit. The optional ingredient, fresh cranberries, are available this time of year and add a little bit of tartness to the dish, plus it ties it into the season. (Tip: You can buy a bag of fresh cranberries and what you don’t use you can freeze so that you will have fresh cranberries throughout the year.)
- 2 cans (15 1/4 ounces each) sliced pears–drained
- 1 can (29 ounces) sliced peaches–drained
- 1 can (20 ounces) unsweetened pineapple chunks, drained
- 1 jar (16 ounces) unsweetened applesauce
- 1 can (21 ounces) cherry pie filling
- 1/4 cup packed brown sugar
- optional–two cups fresh whole cranberries
- Preheat the oven to 350 degrees.
- In a large bowl, combine the pears, peaches, pineapple applesauce and cranberries.
- Spray a 9X13 baking dish with a cooking spray and then pour the mixed ingredients (above) into the baking dish.
- Spread the pie filling over the fruit and sprinkle with the brown sugar.
- Cover with aluminum foil and bake in the preheated oven for 40-45 minutes or until bubbly.
- Serve warm.
We had a full house at the bed and breakfast last weekend and served this. The guests loved it. This can be cooked with an egg casserole at the same time in the oven so you can serve your family a filling warm breakfast that will satisfy them until Thanksgiving or Christmas dinner.
Another option for this hot fruit compote is to sprinkle a light streusel topping on it and turn this into a healthy desert.
I hope you and your family/guests enjoy this recipe. Kathy and I hope each of you have a great holiday season and that next year will bring you peace and happiness.
May 5th, Cinco de Mayo, which commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico. In the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage and to celebrate we served Huevos Rancheros Tacos. One of the guests was gluten intolerant so we used a corn tortilla, but if you don’t have that restriction you can use any type of tortilla. Unlike most tacos you may be familiar with, you will need to use a knife and fork because when you break the soft egg yolk it oozes and coats the filling. Prep and cooking time is about 20 minutes and if you are preparing more than four of them it is almost a two person job to assemble them and serve them while they are still hot. Fortunately, I had my loyal assistant Kathy assembling them while I was cooking the dozen eggs. The below recipe serves 4 single tacos or if you have a hungry crowd you can give each person two tacos. Depending on your preference you can use pico de gallo OR salsa for the tacos. We used salsa because I didn’t know if our guests wanted onions for breakfast. Another alternative would be to put both on the table and let the person decide on the pico de gallo or salsa. You can purchase salsa and pico de gallo at the grocery store or you can make your own. Below is a recipe for pico de gallo. As a table centerpiece we placed a pinata on the table.
- 4 6 inch toritllas
- cooking spray
- 1/2 cup shredded reduced fat 4-cheese Mexican blend cheese
- 1/2 cup black beans, rinsed and drained
- 2 teaspoons olive oil
- 4 large eggs
- black pepper to taste (eggs)
- 1/4 cup fresh pico de gallo OR
- 1/4 cup salsa
- 2 tablespoons Mexican Crema
- 1/2 ripe peeled avocado, chopped
- 1/4 cup fresh cilantro leaves
- 4 lime wedges
- Preheat broiler to high.
- Arrange the tortillas on a baking sheet
- Lightly spray the tortillas with cooking spray
- Broil for two minutes then remove from oven
- Turn the tortillas over on baking sheet, top each with 2 tablespoons cheese and 2 tablespoons beans.
- Preheat large non-stick skillet on stove on medium high heat.
- Return tortillas to oven and broil for one minute or until cheese melts then remove from oven.
- Add oil to skillet, swirl to coat then crack eggs into skillet.
- Cook eggs two minutes uncovered then two minutes covered our until eggs are set.
- Place cooked egg in center of each tortilla and salt and pepper to taste.
- Top tacos evenly with pico de gallo OR salsa, crema, avocado and cilantro.
- Serve with a lime wedge.
Pico de Gallo Ingredients:
- 7/8 ripe plum tomatoes, seeded and finely chopped
- 1/4 small white onion, finely chopped
- 1/8 cup cilantro leaf, chopped (or more to taste!)
- 1/2-5/8 jalapeno peppers, seeded and finely chopped
- 1/4 tablespoon lime juice
- Salt to taste
After Easter what do you do with that left over ham? At The Carriage House Inn Bed and Breakfast we take great pride in our Legendary Breakfast and try to use seasonal, fresh or, holiday related ingredients when we come up with our signature dishes. This month’s recipe is a Ham and Cheese Frittata. We are using the left-over ham from Easter as the inspiration for our dish, but the nice thing about this recipe is that it gives you lots of flexibility to use other ingredients For example, if you don’t have ham you can use sausage (pre-cook the sausage and drain it first). We use a mild Italian sausage because it gives you a little more taste and flavor over a breakfast sausage. You could also make a bacon and cheese frittata. If there is a vegetarian in the family substitute the meat for fresh seasonal vegetables. Finally, if you want to make this and you don’t want to buy a ham just to make this breakfast just go to the deli in your supermarket and ask them to slice one piece of ham for you about 1/4 inch thick and you will have more than enough ham to make this dish. This recipe gives you lots of flexibility on the ingredients!
- 6 eggs
- 2 Tablespoons half-and-half
- 2 Tablespoons chopped scallions, both green and white portions
- 1/4 teaspoon freshly ground pepper
- 1 cup diced, thick slice ham
- 1 cup shredded Swiss cheese
- 2 teaspoons olive oil
In a medium bowl beat eggs, half-and-half, scallions and pepper. Gently fold in ham and cheese.
Cook 3-5 minutes lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. After lifting edges and letting batter run to the pan, put pan into a preheated oven of 350 degrees for another 8-11 minutes until center is firm. Cut into 6 or 8 wedges.
Can be served warm or at room temperature.
This is a great recipe to try especially if you have a gluten free person in your family or have a gluten free person visiting!
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