- Our signature dish for September, at The Carriage House Inn Bed and Breakfast, highlights locally grown apples and presents French Toast with a twist. A favorite of our guests it is often requested by those returning. Enjoy!
Apple Stuffing and Spiced Maple Syrup
- 1 Granny Smith apple
- 1/4 cup pure maple syrup
- 2 tablespoons butter
- a dash each of cinnamon and nutmeg
- Carmel Sauce
Core apple and slice into thin pieces, removing skin is optional. Place maple syrup, butter and spices into a medium frying pan, stir; add apple slices. Over low heat, stirring occasionally, bring mixture just to a boil. Simmer about 1-2 minutes or until apples are tender but not soft.
Croissant French Toast
- 2 large croissants, sliced in half lengthwise
- 1/4 cup half and half
- 1 tablespoon flour
- 1/4 teaspoon pure vanilla extract
- a dash each cinnamon and nutmeg
- 2 eggs, lightly beaten
In a shallow pan combine eggs, half and half, flour, vanilla and spices. Mix well. Dip each croissant half in mixture until well coated but not soggy. Place dipped croissant onto a hot buttered griddle or frying pan. Cook about 3-4 minutes, flip and cook other side another 3-4 minutes, or until firm and a light golden brown.
Remove apples and soft caramel sauce from heat. Strain apples and sauce, allowing sauce to accumulate into a measuring cup. Place a croissant bottom on each serving plate. Top with sliced apples. Add croissant top to apples. Dust with confectioners’ sugar. Garnish plate with a few apple slices or caramel sauce. Serve spiced maple syrup separately.
Our signature dish, at The Carriage House Inn Bed and Breakfast, for August takes advantage of the fresh fruits found in our garden and at the local Lynchburg Community Market. Our guests and we have enjoyed this breakfast appetizer “soup” made with summer fruits such as blueberries, blackberries, raspberries, strawberries or a combination of berries, use your imagination!
- 4 cups of fresh berries (or you can use frozen, just thaw them first)
- 1 cup apple juice
- 1 cup orange juice
- 1/2 cup sugar
- 1/2 cup honey
- 2 tablespoons lemon juice
- 1 6 oz. container berry yogurt, that corresponds to the type of berries used
Set aside a few berries for garnish.
Combine remaining berries, apple juice, orange juice, sugar, honey and lemon juice in a blender. Blend 1-2 minutes or until smooth. Strain into a bowl, discard solids. (Depending on the berries used you may have to strain the mixture 2 or 3 times to remove all of the seeds). Whisk in yogurt. Garnish with reserved berries and a small dolop of yogurt. Serve immediately. Enjoy!
This is a cool and refreshing treat during the summer. You can use frozen berries and less liquid to make a refreshing smoothy that can be enjoyed anytime during the day.
Visit The Carriage House Inn Bed and Breakfast, in Lynchburg VA, during July and enjoy fresh, organic berries from our garden, served in an orange cup. This breakfast appetizer recipe showcases our fresh berries, whichever are in season, in a delightful and delicious way.
- 4 large ripe Naval Oranges
- 2 cups of fresh berries (blackberries, raspberries or blueberries)
- raw sugar
Cut the tops and bottoms off the oranges.
Remove the fruit from the orange peel using a paring knife.
Place a bottom of the orange in the hollowed out orange peel.
Fill “orange bowls” with fresh berries.
Sprinkle with raw sugar.
Add sprig of fresh mint, if available, as a garnish.
Place in cup-style champagne glass or on a plate and serve.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said she was going to steal this recipe for her own so we took her back to the kitchen and showed her how to make it! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
This easy to prepare, but impressive recipe, is The Carriage House Inn’s signature dish for the month of June. We gather fresh peppers from our organic garden to use in the recipe. Don’t be alarmed by the “runny eggs” when you put the egg mixture into the muffin cups, they finish cooking in the oven without becoming dry or tough. Have fun with the recipe by trying it with ham, another type of cheese or a different crisp vegetable–experiment. You might want to impress your dad on his special day, Father’s Day, June 19th!
- 1 8 oz can refrigerated crescent rolls
- Cooking spray
- 7 large eggs
- 1/4 cup whipping cream
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/4 cup diced red bell pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded cheddar cheese
Heat oven to 375 degrees. Separate dough into 4 rectangles, lightly press or roll each into a 6-inch square. Press 1 dough square into bottom of each of 4 greased Texas-sized muffin cups; fold over excess dough and crimp edges. Coat edges with cooking spray. Set aside.
In medium bowl, beat eggs, whipping cream and pepper with whisk until well blended; set aside. Melt butter in large frying pan. Cook and stir red pepper in butter 1-2 minutes, just until tender. Pour egg mixture into frying pan. With spatula, pull thin layer off bottom of frying pan toward center. Repeat around pan. Continue to gather cooked portion in center of frying pan until about half of the egg mixture is set (eggs will be very runny).
Immediately remove from heat; stir in half of the bacon and cheese. Working quickly, spoon partially set eggs into muffin cups. Top with remaining bacon and cheese. Bake 15-18 minutes, or until golden brown. Cool 5 minutes in pan, then carefully remove souffles from cups.
We served this main dish entree with cheesy hash browns and roasted asparagus and cherry tomatoes. Enjoy!
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was fabulous! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
*Adapted from the Pillsbury Breakfast & Brunch Made Easy cookbook.
Spring is here and the temperatures are warming up. To get into the season we decided to take one of my favorite desserts, a chocolate sundae, and make it a healthy breakfast starter. This recipe would be a delicious treat any time of year and while staying at Lynchburg’s premier Bed and Breakfast you can request this appitizer during your stay.
Sprinkle some granola into the bottom of a sundae dish.
Take a ripe banana, cut in half and then cut in half or thirds lengthwise. Place into dish as shown on the left.
Put a scoop of yogurt into the dish. You can use Greek yogurt as shown or regular vanilla or flavored yogurt.
Put some fresh berries on top of the yogurt, we used a variety of blueberries and raspberries but you can use whatever you and your family love.
Sprinkle with more granola.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was “wicked good.” If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
Our Breakfast Sundae is the appetizer before our main course entree when we serve our 4-course breakfast.
Breakfast at The Carriage House Inn Bed and Breakfast in Lynchburg, Virginia is reason enough to stay with us. Our legendary breakfast has always been a big hit with our guests and we are always glad to share our recipes. Most of our recipes are simple enough for the novice in the kitchen. This one is super easy and tastes great.
To start, purchase a loaf of Brioche or Challah bread and cut into one- inch thick slices.
Combine eggs and cream to make a French Toast “wash”. I use three eggs (for four slices) and a touch of cream plus a hint of nutmeg. Mix well in a shallow dish.
When your griddle is warm (about 350 degrees) put a little butter onto the griddle. This gives the french toast a nice brown color.
Dip your bread (both sides) into the egg and cream wash then place onto the hot griddle. After 2-3 minutes flip. Remove from griddle after the second side has cooked (another 2-3 minutes).
Place on a warmed plate and let cool, slightly.
Spread some creme fraiche on the cooked french toast after it has cooled slightly and then arrange blueberries on top.
Dust with confectioners’ sugar and serve with maple or blueberry syrup.
Note: If the creme fraiche starts to melt, the bread was a little too warm. Creme fraiche can be found in the refrigerated dairy section of your grocery store.
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