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Recipes

Fresh Fruit Tart

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Our fresh fruit tart recipe is a bed and breakfast favorite

Easy to make Fresh Fruit Tart

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.

Ingredients:

Crust:

  • 1 refrigerated pie crust, softened as directed on box

Filling:

  • 2/3 cup vanilla yogurt
  • 8 oz. sour cream
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix

Topping:

  • 1 cup strawberries, halved
  • 2 kiwifruit, thinly sliced
  • 1/4 cup fresh blueberries
  • 2 tablespoons orange marmalade

Directions:

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.

Serves 6-8.

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.

Blueberry Panini French Toast

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Blueberry panini recipe

Our blueberry panini french Toast

Try our blueberry panini for breakfast.  It is the perfect decant breakfast french toast that combines the sweet blueberries bursting with flavor and a tangy lemon curd spread.  The crunchy sourdough bread adds texture to this popular breakfast treat that will have your family or guests wondering how you put these flavor combinations together.  This is a great dish for this time of year as blueberries are fresh, but you can also use frozen blueberries if you can’t find fresh ones in grocery store.

French Toast

  • 2 eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground ginger
  • 4 slices Sourdough Bread, about 1/2-inch thick
  • lemon curd
  • fresh blueberries

Place eggs in shallow dish, lightly whisk.  Add cream and ground ginger, whisk to combine.

Spread lemon curd on 4 slices of 1/2-inch thick sourdough bread.  Top one slice with blueberries, then add a second bread slice.  Press together; dip each side in egg mixture, place in warmed panini maker and cook as directed, or until golden brown.  Top with confectioner’s sugar (optional).  Serve with candied lemons or a lemon twist as garnish and maple syrup.

Serves 2.

Candied Lemons

  •  1/2 pound lemons
  • 1 pound sugar
  • 1/2 quart water

In a large shallow pan, about 4 inches deep, dissolve sugar into the water.  Bring the mixture to a boil.  Arrange the fruit on a round rack, tie a piece of string onto the rack so you can submerge in the liquid without getting your hands sticky.  Lower the rack into the liquid.  Press a round of parchment paper on top of the fruit so it is completely immersed in the syrup.  Bring the syrup back up to a simmer.  Simmer for 10-15 minutes.  remove from heat and let the fruit cool.  Leave the fruit in the syrup, covered for 24 hours at room temperature.  Lift the rack out of the liquid and allow to drain for 30-60 minutes.  Transfer the lemon pieces to paper towels and let dry for 3-5 hours.

A panini maker isn’t just for lunch or dinner.  We use ours to create different breakfast sandwiches all the time, just get in the kitchen and get creative, or if you would rather have someone else do the cooking, call The Carriage House Inn Bed and Breakfast at 434-846-1388 and we would be happy to serve you our legendary breakfast each morning of your stay.  For more recipes please check our recipe page on our website.

 

Zucchini Pancakes

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Zucchini Pancakes

Zucchini Pancakes served at The Carriage House Inn Bed and Breakfast with maple syrup.

It’s that time of year, the garden was planted this spring and now things are starting to get ripe.  If you have ever grown zucchini the question that comes to mind is what do you do with all those zucchinis.   After you have given your neighbors several zucchinis and you have made zucchini bread why not try making zucchini pancakes!  (If you didn’t plant a garden check with the neighbors, chances are they did and they have zucchinis to give away.  As a last resort you can purchase one from the grocery store.)  These zucchini pancakes are a great way to get people to eat vegetables, especially for breakfast!  The recipe will serve 4 people so if you have a larger group you will need to double the recipe. As a point of reference, we used about 1/3 of the zucchini in the picture below to get the 2 cups of shredded zucchini. Note, the seeds typically will not be shred so they are easy to pick out.  The above photo was my test batch and I ended up eating all of them!

zucchini pancakes

Garden grown zucchini will become zucchini pancakes

Ingredients:

  • 2 cups finely shredded fresh zucchini
  • 4 large eggs, beaten
  • 3/4 cup of all purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons extra virgin olive oil or vegetable oil plus more for griddle
  • 4 teaspoons baking powder
  • 1/4 cup melted butter/margarine (for rub)

Directions:

  • Preheat the griddle to 400-425 degrees F  If you are using a heavy duty frying pan, preheat the pan to medium high heat.
  • Preheat the oven to 200-250 degrees F
  • Wash the zucchini before shredding
  • Using a fine shredder shred the zucchini until you have 2 cups (DO NOT PEEL the zucchini and–Do not drain the mixture)
  • Beat the eggs in a large bowl then add the shredded zucchini and mix
  • Add the flour, sugar, salt, olive oil, cinnamon,vanilla and baking powder and mix ingredients again
  • Note, you are NOT adding milk or buttermilk.  The fresh zucchini and eggs provide enough liquid
  • Because you are using high heat  put oil on the griddle or pan, not butter as it will burn.
  • Spoon 2-3 tablespoons of batter onto the griddle or pan (this is less than a normal pancake)
  • Cook until bubbles on the top of the pancake almost stop (about 1 1/2 minutes) then flip over and cook for another 1-1 1/2 minutes or until golden brown and done.
  • Brush each pancake with the melted butter and place in a warm (200-250 degree) oven until the remainder of the batter is used then serve immediately
  • Serve with your choice of syrups or jams or eat them plain.

We served zucchini pancakes this past weekend and they were a big hit so we promised the guests that we would post this recipe on the blog this week.  If you have a vegetarian in the family this is also a great recipe that the whole family can enjoy.  If you have a picky eater, don’t tell them these are zucchini pancakes, just call them pancakes!

We hope you enjoy this unique recipe and if you don’t feel like making them for yourself, you can book a room at The Carriage House Inn Bed and Breakfast and ask that we prepare them for you.  We should have zucchinis from our garden for the next several weeks!

Sauteed Greens with Fried Eggs

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Sauteed Greens with fried egg recipe

Sauteed Greens with Fried Egg, a great gluten free breakfast that everyone will enjoy

Our sauteed greens with a fried egg is a hearty, healthy and gluten free meal that is great way to start your day.  There are plenty of vegetables plus the protein of an egg.  We fried the egg (over easy) but you could also poach the egg.  To save time in the morning you can peal and cube the butternut squash, mince the onions and toast and chop the hazelnuts.  We served this to guests that were going hiking and wouldn’t be anywhere close to a restaurant at lunch time.

Ingredients:

  • 2 cups butternut squash, cubed
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1 medium-size onion, halved and thinly sliced
  • 10 oz. baby spinach, collard greens or kale (we used spinach)
  • 1/4 cup blanched hazelnuts, toasted and chopped
  • 2 tablespoons dry sherry
  • 1/4 cup crumbled blue cheese
  • 2 over easy fried eggs

Directions for Sautéed Greens:

1.  Preheat oven to 450°.  Toss squash with 2 tablespoons olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 teaspoon salt and the cinnamon.  Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.

2.  Meanwhile, sauté onion in remaining 2 tablespoons hot oil in a large skillet over medium heat 10 minutes or until onion is tender.  Add greens, hazelnuts, sherry and squash.  Sprinkle with remaining salt.  Cook, stirring often, 2 minutes or just until greens begin to wilt.  Sprinkle with blue cheese and immediately top with an over easy fried egg or poached egg and serve.  Season egg to taste while cooking.  Hint–Use white pepper if you don’t want to see pepper flakes on the egg, but warn guests that it has been seasoned or they may add additional pepper.

Our guests loved this breakfast and we will be serving it again next week when we have a gluten intolerant guest checking in.

Each month we post a new recipe to our blog, but all recipes have been collected and listed on our recipe page.  If you are looking for new and creative breakfast recipes we invite you to check them out.  If you prefer to have someone else do the cooking then give us a call at 434-846-1388 and book your reservation, or book online and let us serve you our legendary breakfast each morning!  We hope to see you soon at The Carriage House Inn Bed and Breakfast.

 

 

 

 

Dutch Baby Pancake

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bed and breakfast recipe for Dutch baby pancake

Dutch baby pancake with fresh berries

There are a couple of ways to prepare the dutch baby pancake.  Either in a large cast iron skillet which allows you to serve a large dutch baby family style or if you have several 5 inch cast iron skillets you can cook individual dutch baby pancakes for each of your guests.  We serve them individually, however since most people don’t have four or five small cast iron skillets plan on serving this family style.  If you have a collection of five inch cast iron skillets just divide the batter between the skillets and shorten the cooking time listed below to about 15 minutes.

  • 1/2 cup whole milk
  • 3 eggs, at room temperature
  • 2 tablespoons sugar
  • pinch salt
  • 1/2 cup of flour
  • 2 tablespoons unsalted butter
  • confectioners’ sugar
  • Fresh fruit

Directions:

Place a 9- to 10-inch cast iron skillet in the bottom third of the oven, preheat to 425°F. allowing the skillet to get HOT.

In a small glass measuring cup, heat the milk in the microwave for 30 seconds at full power.  Using a blender, mix the milk, eggs, 2 tablespoons sugar and the salt briefly at low speed until combined.  Add the flour and blend just until incorporated.

Carefully remove the HOT skillet from the oven and add 2 tablespoons butter, then pour in the batter.  Return skillet to the oven and bake until the pancake is puffed and golden, about 20 minutes.  The batter will wick up the sides of the skillet to form a bowel.

Dust the hot pancake immediately with the confectioners’ sugar, add your fresh fruit, cut into wedges and serve.

The nice thing about his recipe is you can use a different fresh fruit depending on the time of the year and make this a seasonal dish.  During the winter you can even use frozen fruit, for example a bag of fresh peaches combined in a large sauce pan with 2 tablespoons of sugar, a little butter and a tablespoon of lemon juice will give you a delicious warm fruit filling, something great on a cold winters day.  This would be a great family breakfast!

This recipe serves four people.

Don’t forget to check out our other recipes on our website.  Traveling to Lynchburg?  Give us a call to make your reservations.  The Carriage House Inn Bed and Breakfast can usually accommodate any dietary restrictions with advance notice.

Breakfast Bacon and Egg Souffle’

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Bacon and Egg souffle recipe

Bacon and Egg Soufle

 

Our easy to prepare breakfast bacon and egg souffle’ is super easy to prepare and a great twist on the traditional bacon and eggs breakfast.  The bacon can be cooked ahead of time.  We often cook an entire package of bacon (we prefer the thick cut bacon), crumbled and stored in the freezer until needed for this and dozens of other amazing recipes.

Ingredients:

  • 1 8 oz. can refrigerated crescent rolls
  • cooking spray
  • 7 eggs
  • 1/4 cup whipping cream (you can substitute half and half if you prefer)
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1/4 cup diced red bell pepper
  • 8 slices bacon, crisply cooked, crumbled
  • 1 cup shredded Colby-Monterey Jack cheese

Directions:

1.  Preheat oven to 375°F.  Separate dough into 8 rectangles, lightly press or roll two of the triangles into a 6-inch square.  Press 1 dough square into bottom of each of 4 greased Texas muffin cups; fold excess dough and crimp edges.  Coat edges with cooking spray.

2.  In medium bowl, beat eggs, whipping cream and pepper with whisk until well-blended; set aside.  In 10-inch skillet, heat butter over medium-high heat.  Cook and stir red pepper in butter 1-2 minutes, just until tender.  Pour egg mixture into skillet.  With spatula, pull thin layer off bottom of skillet toward center.  Repeat around pan.  Continue to gather cooked portion in center of skillet until about half of the egg mixture is set (eggs will be very runny).

3.  Immediately remove from heat; stir in half of the bacon and cheese.  Working quickly, spoon partially set eggs into the greased muffin cups.  Top with remaining bacon and cheese.  Bake 17 minutes or until golden brown.  Cool 5 minutes; carefully remove soufflés from cups.  Note:  it is always a good idea to partially fill the empty cups with water before cooking the breakfast bacon souffle’.

Serves 4

This dish incorporates the toast, bacon and eggs into one simple dish.  To fill the plate you can serve it with tomatoes (raw, fried or baked), baked asparagus  or a cup of fresh fruit.  If you love mushrooms you can add mushrooms to the mixture, just lightly saute them with the peppers and follow the recipe.

Once a month The Carriage House Inn Bed and Breakfast posts a recipe on its blog and then it gets added to our recipe page on our website.  The recipe page is the single best place to go to for a list of all of our recipes and is organized by category.  We hope you enjoy our breakfast bacon and egg souffle.