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!
March finds the wind blowing, the temperatures warming, the daffodils blooming and The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, taking advantage of fresh spinach, along with artichokes, as our signature dish this month.
- 1 11-inch store-bought pie dough sheet
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 10-ounce package frozen, chopped spinach, thawed and drained
- 1 jar artichoke hearts, drained and chopped
- pinch cayenne pepper
- salt and pepper
- 1 tablespoon minced garlic
- 1/4 cup chopped chives
- 2 tablespoons Dijon mustard
- 4 eggs
- 1 cup heavy cream
- 1 teaspoon grated nitmeg
- 1 1/2 cups shredded white cheddar cheese
- Preheat oven to 425 degrees.
Roll out pie dough and place into an 11-inch pie plate, crimping edges. Pierce dough with a fork several times. Bake in oven until slightly browned, about 6-8 minutes. Remove from oven and let cool. Turn oven down to 325 degrees.
In a large skillet, over medium-high heat, add butter, onion, spinach, artichoke hearts, cayenne and garlic. Sprinkle with salt and pepper. Cook until mixture is warm and fragrant. Remove from pan to a bowl and let cool.
In a large bowl combine chives, Dijon mustard, eggs, heavy cream, nutmeg and a pinch of salt and a large pinch of black pepper. Whisk together until well combined.
Add spinach-artichoke mixture to the pie shell, then pour egg mixture over top. Top with Cheddar cheese and bake until eggs are set, about 35 minutes. Remove from oven, cut into wedges and serve with a side of fresh spinach with broiled tomatoes.
Valentine’s day is right around the corner and what could be more romantic than waking up and being served breakfast in bed. Not just any breakfast, but chocolate waffles! We re-worked last years recipe and made these waffles a little lighter. You can serve these waffles with strawberries or raspberries or you can make a strawberry or raspberry syrup.
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup of black coffee
- 1 cup buttermilk (room temperature)
- 2 eggs (room temperature)
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
Preheat the waffle iron per manufactures instructions. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large mixing bowl. In another bowl combine the buttermilk, eggs, coffee canola oil and vanilla. Add the wet ingredients into the bowl with the dry ingredients mixing until combined (small lumps in the batter is fine). Spray the waffle iron with non-stick spray to avoid the waffles from sticking to the griddle. Ladle batter onto the griddle and cook per manufacture’s instructions until done. Remove and serve with sliced strawberries or raspberries and syrup. Hint: If you are making numerous waffles place the cooked waffle in a preheated 200 degree oven on the oven rack and continue making additional waffles. The warm oven will hold the waffles for 30-45 minutes.
Guys, if this sounds like too much work, then pick up the phone and make a reservation for you and your valentine at The Carriage House Inn Bed and Breakfast. Ladies, if you don’t think your guy is into cooking just forward this blog post to him and he might get the hint . This is our signature dish for February so don’t worry if you can’t be here on Valentine’s Day, we serve it all month long. We don’t serve breakfast in bed but we will make this a memorable stay.
Happy Valentine’s Day to all from Kathy and Mike at The Carriage House Inn Bed and Breakfast in historic Lynchburg Virginia!
If you have been following our blogs you know by now that The Carriage House Inn Bed and Breakfast tries to come up with a signature dish each month that is representative of the time of the year, season or uses a food item that is seasonal. Not much grows in Lynchburg in January but oranges are in season this time of year so we set out to use oranges in January’s breakfast. We started by altering our Ultimate Buttermilk Pancake recipe by changing the milk (not the buttermilk) to orange juice and adding about a tablespoon of orange zest to the batter. The altered recipe is below.
- 3 Cups all-purpose flour
- 3 Tablespoons of granulated sugar (white)
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 Cups buttermilk-room temperature
- 3 eggs-room temperature
- 1/2 fresh orange juice-room temperature
- 1 tablespoon orange zest
- 1/3 cup melted unsalted butter
Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda and salt). In a second bowl whisk together the wet ingredients (buttermilk, eggs, orange juice, orange zest and melted butter). Keep the two mixtures separate until you are ready to make the pancakes.
Heat a griddle or frying pan to medium heat.
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 onto the griddle or frying pan. Brown on both sides and serve with Orange Raspberry Syrup (below). This recipe should serve twelve people. If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).
Orange Raspberry Syrup
The orange raspberry syrup adds a sweet and tangy taste and will wake up your taste buds – a great way to start your morning.
- 3 cups fresh orange juice
- 1/2 cup granulated sugar (white sugar)
- 1 tablespoon grated orange peel
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup rinsed and dried raspberries
Make a simple syrup by combining the orange juice, sugar and orange zest in a saucepan. Bring to a full boil stirring until the sugar has dissolved. Reduce the mixture to a low boil, in the uncovered saucepan, let it reduce by half (20-30 minutes). Add the butter and vanilla extract and stir to combine. Add the corn starch and stir continuously until dissolved and you have s syrup-like consistency. Add the raspberries and remove from the heat. Let it cool slightly (about 10 minutes) before serving.
I hope you don’t think we serve clam chowder for breakfast! We don’t, but this recipe is so good I wanted to share it with you. During the cold winter months a bowl of hot soup is very comforting. This is a great dish to make for the family or invite friends and neighbors on those chilly winter nights. We will sometimes make three or four different types of soup and have the neighborhood over for a soup and salad night. The neighbors bring the bread and salads and we provide the soup. This one is always a favorite, best of all, it is quick and easy to make. If you are ever staying at The Carriage House Inn Bed and Breakfast during one of our soup and salad nights this will become one of your favorite dishes also.
- 6 (6.5 ounce) cans of chopped NOT minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes (cubed 1/2 inch)
- 1 cup diced carrots
- 1 1/2 sticks butter
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 1 quart half and half cream
- 3 strips thick bacon
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- ground black pepper to taste
- Cook the bacon in a large skillet. When the bacon is done, remove bacon and set aside and leave the bacon grease in skillet.
- Add the onions, carrots, celery and potatoes to the bacon grease and cook over medium heat for about 5 minutes. While that is cooking, open the 6 cans of diced clams separating the clams from the clam juice. After the vegetables have cooked for about 5 minutes add the clam juice and continue to cook for about 15 minutes or until vegetables are tender.
- Meanwhile, in a large saucepan heat the butter over medium heat until melted. Whisk in the flour until smooth. Add the half and half and corn starch. Stir constantly until thick and smooth (about 15-20 minutes).
- Add the vegetables to the cream and continue to stir until combined and hot (don’t bring to boil). When the mixture is hot, add the clams. Don’t cook clams too long or they will be tough and chewy. When clams are heated through (1-2 minutes) stir in the vinegar and season with salt and pepper. Serve immediately with a crusty bread and salad. Crumple the bacon into small pieces and add bacon on top of the chowder in the bowls. Enjoy!
Thanksgiving is almost here. Since we will all have leftover food items in our refrigerators and pantries, why not use extra cranberry sauce and cranberries, as we do at The Carriage House Inn Bed and Breakfast’s, in our November signature dish? We have been serving this all month but it would make a delicious breakfast Thanksgiving morning or as a treat on Friday before heading out to shop.
Cranberry Breakfast Panini
- 1 loaf challah or french bread
- 1 8-oz package cream cheese, softened
- 1 cup sugar
- 1 1/2 cups fresh cranberries
- zest of one orange
- 1/2 stick butter, melted
- 1/2 teaspoon of vanilla extract
- 5 eggs
- 1/2 cup whole milk or cream
Bring a saucepan of water to a boil. Add cranberries and boil for about 3-4 minutes. The cranberries will pop as they expand. Drain the cranberries and do a rough chop of them, leaving large pieces of cranberries. Next combine the cream cheese, sugar and cranberries together in a small bowl. Put a liberal amount of this mixture on a piece of bread then add another piece of bread on top (like making a sandwich). Beat eggs, orange zest, vanilla extract and milk together in a large, shallow flat bottom bowl. Dip both sides of the stuffed bread into egg mixture. Brush melted butter on both sides of panini press. Place coated bread in press, heat 3-5 minutes or until lightly browned. Slice panini on the diagonal, dust with confectioners’ sugar and arrange on plate. Serve with Cranberry Syrup. Makes 4-6 servings. Note: you won’t use the entire bag of fresh cranberries in this recipe so put the bag of leftover cranberries in the freezer. They freeze well and can be used throughout the winter in other recipes for cakes, muffins and breads. Besides, this is the only time of year you can buy fresh cranberries in this area.
- 1/2 cup whole cranberry sauce
- 2 tablespoons butter
- 1/2 cup pure maple syrup
- dash nutmeg
- dash cinnamon
In small saucepan melt cranberry sauce and butter. Add maple syrup and spices. Stir to combine. Keep warm until ready to serve.
We wish you and yours a happy and filling Thanksgiving and hope to see you on your next visit to Lynchburg, Virginia.
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