As the dog days of summer are alive and well in Central Virginia we are celebrating the end of season’s heirloom tomatoes this month in our monthly recipe post. As most of you know we post a recipe monthly. Usually the recipe is something we have served at The Carriage House Inn Bed and Breakfast. This month, although our guests would probably love this, we didn’t feel it fit into a breakfast menu, but we’re sharing with you anyway because it is delicious!
- For the best color and flavor be sure and purchase the freshest and most colorful heirloom tomatoes. We used dark orange tomatoes, but you can use whatever you find at your local farmer’s market. The most colorful golden yellow squash is also recommended.
- To make this recipe takes only about 15 minutes. Remember though that you need at least 2 hours to chill the soup in the refrigerator.
Enjoy this refreshing bowl of cold soup and beat the heat!
- 2 pounds yellow heirloom tomatoes, cored and quartered
- 1 small yellow onion, diced
- 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
- 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
- 1 garlic clove, thinly sliced
- 1/2 cup carrot juice, fresh or canned
- 3 tablespoons sherry wine vinegar
- 2 tablespoons olive oil
- kosher salt
- 1 avocado
- 1 small red heirloom tomato
In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
At serving time, halve, pit and dice avocado. Core and dice red tomato. Serve soup in chilled bowls topped with avocado and tomato.
Each summer we grow a rather substantial garden in our back yard of The Carriage House Inn Bed and Breakfast. Items grown are often prepared and served during our 4-course breakfasts. Among the items grown is zucchini. Any of you who have ever grown zucchini knows that when it ripens, it ripens, and we usually have a bumper crop all at once. What do you do with dozens of ripe zucchini? We have made them into pancakes, fritters and the zucchini bread found here, in fact I have just finished making 18 loaves! When you visit during Late-July or August you will probably be served something zucchini at least once during your stay. Another twist is to take the zucchini bread batter and make them in muffin cups rather than loaves. You may need to shorten the cooking time a little in the muffin cups. They freeze great so you can freeze them and serve them later in the year. Enjoy!
- 3 1/4 cups flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini (drained)
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans
- Preheat oven to 350 degrees.
- In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- In a separate bowl combine oil, eggs, water zucchini and lemon juice.
- Mix wet ingredients into dry, add nuts and fold in.
- Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini-loaf pans for about 45-50 minutes.
Helpful hints: 1. Zucchini is a water-laden vegetable. I found it made a better bread if allowed to drain after being grated. Even just draining while you prepare the pans and combine the main ingredients seemed to help. 2. I suggest you turn the pans around in the oven during the last 10-15 minutes of baking. Baking time is dependent upon the wetness of the ingredients, so use your cake tester and bake until tester comes out clean.
July is cantaloupe month in central Virginia. They are ripe and ready for picking in our vegetable garden or at the Community Market in downtown Lynchburg.
To take advantage of the freshness of this gourd we are serving Cantaloupe Coolers as our fruit dish this month at The Carriage House Inn Bed and Breakfast. Yummy plus full of vitamins and minerals what’s not t love? It’s an easy drink to make in just a few minutes. Give it a try, or come stay with us and we’ll fix it for you!
Puree 4 cups chopped cantaloupe, 1 cup coconut water, and 2 tablespoons fresh lime juice in a blender until smooth. Pour over ice in a tall glass, garnish with a wedge of cantaloupe and a fresh mint sprig. Serve immediately. Serves 4.
Having trouble deciding what to cook for breakfast. We have over 50 breakfast entrees (and a few favorites) posted on our website. Click here to see our other recipes.
Blueberry muffins are always a big hit for breakfast, but if you want to add a little sweetness and tartness at the same time, add our lemon streusel to give it a little more of a twist on this breakfast favorite. These blueberry muffins are moist and cake-like. When biting into the blueberries you get a juicy burst of flavor. Try our blueberry muffins for a breakfast treat or you can eat them for desert after dinner. Fortunately you can buy fresh blueberries year-round, but spring/summertime they are more likely to be grown locally/regionally and usually have a little more freshness and sweetness. If you absolutely can’t find fresh blueberries you could use frozen ones, but they aren’t as juicy and can turn your batter a blueish tint.The sour cream in the muffins makes these muffins moist.
Ingredients for the muffins:
- 1 stick softened butter (1/2 cup)
- 1 cup granulated (white) sugar
- 2 large room temperature eggs
- 1 cup room temperature sour cream
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups washed and dried fresh blueberries
Direction for the muffins:
- Using a hand mixer or stand mixer beat the butter and sugar until light-colored and fluffy
- Next beat in the eggs one at a time, scraping the bowl between eggs
- Next beat in the sour cream and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt
- Add the dry ingredients to the wet ingredients and hand mix batter until just combined
- Gently fold in the blueberries
- Spoon the batter into a muffin tin
- Sprinkle each muffin with the streusel (optional)
- Bake 35-45 minutes or until a toothpick inserted into the center comes out clean
- Remove from oven and cool for 20-30 minutes and serve the blueberry muffins warm or cooled.
Ingredients for the Streusel:
- 1/2 cup granulated sugar (white)
- 1 cup all purpose flour
- 6 tablespoons softened butter (3/4 of a stick)
- 1/2 cup chopped candied lemon peel
- 3 to 4 drops of lemon oil
Directions for the Streusel
- Whisk together the sugar, flour and salt.
- Stir in the candied lemon peel until well coated
- Work in the butter until you have clumps (large and small) of streusel
- Sprinkle the lemon oil and toss to combine
- Note, while you can make lemon oil and candied lemon peel it may be easier to buy some.
We hope you enjoy these blueberry muffins. Our guest rave about them. They are not only a great breakfast treat, but they are good all day. Don’t forget to check out our other recipes on our website. This is a great time to visit Lynchburg. There is always something to see or do so pick up the phone and call 434.846.1388 and make your reservation or book on-line.
Recently we had a luncheon at The Carriage House Inn Bed and Breakfast and the theme was “Tropical” so Kathy decided to make Paradise Chicken Salad in Pineapple Boats. Basically you are making a chicken salad and serving it on the shell of the pineapple. It makes a great presentation and it is quite tasty. Typically we don’t serve lunch here at the bed and breakfast but we wanted to share this recipe with you in case you were having a brunch or luncheon party and wanted to try something different that makes a great visual statement.
- 2 fresh pineapples
- 2 1/2 cups cubed cooked chicken
- 3/4 cup diced celery
- 3/4 cup mayonnaise
- 2 tablespoons chopped chutney (we used a mango chuttney)
- 1 teaspoon curry powder
- 1 medium banana, sliced
- 1/3 cup salted peanuts
- 1/2 cup flaked coconut
- 11 oz. can mandarin orange segments, chilled and drained
Select firm pineapples with fresh green leaves. To prepare pineapple boats, first remove any brown leaves from the top by pulling them out. With a sharp knife, cut pineapple in half lengthwise through the green top. Then cut in half again, making 4 pieces, each with a part of the green top. Remove fruit from pineapple by cutting along curved edge with a sharp knife. Cut away eyes and fibrous core from the fruit you just cut. Cut fruit into chunks for salad. Drain pineapple shells, upside down, and the fruit on paper towels.
Combine pineapple, chicken and celery in a large bowl. In a small bowl, mix mayonnaise, chutney and curry powder. Cover each bowl and refrigerate. Just before serving, drain any juice from fruit-chicken mixture. Add banana and peanuts; toss lightly with mayonnaise mixture. Fill pineapple boats. Sprinkle each with coconut and garnish with orange segments. Note: Because some people may have an allergic reaction to peanuts we allowed each guest to sprinkle peanuts on their own serving. Likewise, some people don’t like coconut so we had a bowl of coconut that our guests could sprinkle on their serving.
When making our paradise chicken salad you can do a lot of the work the night before so that all you have to do the next morning/lunch is combine, assemble and serve.
The ladies at the luncheon loved the paradise chicken salad in pineapple boats and your guest will as well. This time of year is the perfect time for something tropical. If you really want to get into the tropical theme serve this with a pina-colada! For more recipes, check our recipe page on our website. If you will be visiting the Lynchburg area give us a call at 434-846-1388 to make your reservation or you can book on-line.
We had guests from England and they mentioned marmalade was a staple of an English breakfast. Not wanting to put some toast on their plate with a dish of marmalade we decided to turn bread/toast and marmalade from a side dish to the entree. We created a marmalade french toast and a marmalade panini (The only difference is the marmalade panini was cooked in a panini maker and the french toast on a griddle). Personally, I think the marmalade panini is a little more unique (being served a breakfast panini is a little more unique than french toast). Taste wise, they are identical. If you don’t have a panini maker then make french toast!
- 1 8 oz. container whipped cream cheese
- 12 slices sourdough bread
- 3/4 cup marmalade
- 4 eggs
- 2 tablespoons cream
- 1/2 teaspoon orange zest
- 1/2 cup marmalade
- 12/ cup maple syrup
Spread cream cheese over six slices of bread. Spread a generous amount of marmalade on remaining six pieces of bread and combine the two slices of bread (one with cream cheese and one with marmalade) In shallow bowl, whisk eggs, cream and orange zest.
Lightly grease Panini pan, heated to medium. Dip both sides of sandwiches into egg mixture. Place sandwiches onto Panini pan; cook 4-6 minutes or until golden brown.
Meanwhile, melt marmalade in small saucepan, add maple syrup, stir to combine. Pour over sandwiches when serving.
Makes 6 servings.
Our English guest loved our twist on toast and marmalade and so will you! Our marmalade panini is a quick and easy to make. You can add a side of bacon or sausage to make this meal complete!
For more recipes from The Carriage House Inn Bed and Breakfast check out our recipe page on our website. If you would rather have someone else do the cooking (and clean-up) give us a call at 434-846-1388 to book your reservation or you can book on-line.
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