Sounding French and fancy, these soufflés are easy and fun to make. If you can whisk, you can make this dish!
At The Carriage House Inn Bed and Breakfast we alternate between a savory and sweet dish each day, giving guests a variety of tastes, textures, flavors and dishes they probably don’t cook at home. This egg dish sounds exotic, looks interesting and is delicious.
- 4 teaspoons butter, softened
- 2 tablespoons plus 2 teaspoons flour
- 2 eggs, separated, plus 2 egg whites, at room temperature
- 3 1/2 oz.sharp cheddar, gruyere, Swiss cheese or any combination
- 1/2 cup milk
1. Position a rack in the middle of the oven; preheat to 375°. Coat each of four 8 oz. ramekins with 1 teaspoon butter. Add 1/4 teaspoon flour to each, then tilt to coat, shaking out excess.
2. Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.
3. Toss the cheese, the remaining 2 tablespoons flour and a pinch of salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.
4. Add 2 tablespoons of the cheese mixture to the yolks, stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat.
5. Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute. Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently.
6. Spoon the mixture into the prepared ramekins, filling three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the soufflés are puffed, about 15 minutes.
7. Remove the soufflés from the oven with a spatula; transfer the ramekins onto serving plates. Serve immediately.
Helpful hint: Light, fluffy soufflés start with light, fluffy eggs. For maximum loft, start with room temperature egg whites, which will whip up higher than chilly ones. This recipe calls for the egg whites to be at room temperature. Eggs are, however, much easier to separate when cold. To warm up just the egg whites, separate eggs while cold and place the whites into a small bowl. Place the small bowl into a slightly larger bowl of warm water and allow to sit for about 10 minutes. or, let them sit, covered, at room temperature for 30-60 minutes before using.
***Having cooked these a couple of times now I am going to start adding a bit more cheese. The cheese is tasty, but I have decided I would like them “cheesier.” Just a thought you might like to consider. Enjoy!
Downtown Lynchburg, Virginia has a new restaurant, The Water Dog. Located adjacent to Riverfront Park, with it’s large grassy area and splash park, you are minutes away from the Bluffwalk and Main Street in downtown.
The Water Dog likens itself to a taphouse, featuring 36 craft beers on draught, with 16 of them hand-crafted in Virginia. Their menu consists of tasty artisan beer food served in an awesome environment, inside or out. Choose from oysters, clams or shrimp–served in a variety of ways. Appetizers include beer battered pickles and parmesan crusted pretzel bites. Seasonal soups and salads join tacos, a po’boy, burgers, hot dogs and 6 types of grilled cheese sandwiches. For dessert they will bake you, fresh, cookies and serve them with milk! In addition to the beers on tap The Water Dog serves a variety of hand-crafted cocktails that take inspiration from the season of the year.
In addition to a great made-in house menu there are options for entertainment. TV’s, a 16-foot shuffle board, ping-pong, a chalkboard, a giant movie projector and the latest tunes are heard from their Spotify playlist.
There are two options for private parties. The “Garage” can host up to 25 people for a sit-down dinner or up to 50 people for a cocktail party. The private dining room is available, on a first come first served basis. A small bites menu is available for either of these spaces, in addition to their regular menu.
Located at 1016 Jefferson Street, Lynchburg, VA. Open Tuesday & Wednesday 11:30-11:00. Thursday-Saturday 11:30-1:00 and Sunday 11:30-11:00. for more information call 434.333.4681 or visit www.thewaterdog.com.
The Water Dog is located within walking distance to The Carriage House Inn Bed and Breakfast, on the Riverwalk Trail, about 15 minutes.
Again this year, Thomas Jefferson’s Poplar Forest is presenting their Barrels, Bottles and Casks Tours. The tours this year begin on March 24 & 25, 2017.
The popular tasting tours will focus on the beverages and spirits consumed at Poplar Forest during the cool spring months. Guided tours will begin in the kitchen and progress through the house with stops for sampling different beverages and the sharing of insights into the types of foods consumed by Jefferson and the enslaved residents of Poplar Forest. A cellar-side whisky tasting will be presented by Virginia Distillery Company, along with light seasonal snacks. On display in the Wine Cellar will be a special exhibition of kitchen and dining artifacts found during recent archaeological excavations on the grounds of Poplar Forest.
Tours will be conducted on both Friday, March 24 and Saturday, March 25, 2017 at 6:00 and 7:00 pm each evening. This is a ticketed event. Tickets can be purchased by calling the Museum Shop at 434.534.8120 or online at their website, www.poplarforest.org. Tickets are $25.00. Visitors under the age of 21 are welcome.
For more information call 434.534.8120. Enjoy responsibly.
These tours will repeat on July 28 & 29, 2017 and October 6 & 7, 2017.
Winter is winding down here in Central Virginia. Luckily Lynchburg hasn’t had much snow this season. When serving savory breakfast entrees this month, at The Carriage House Inn Bed and Breakfast, we have been adding this crunchy and irresistibly sweet, tart and tangy side dish. We are presenting this recipe during March as cabbage is plentiful and colorful. It would be good any month of the year for a cookout, potluck or interesting salad. What about serving it for a Saint Patrick’s Day celebration, it’s cabbage….just a bit different?
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 lime, juiced
- 1 very small purple cabbage, cored and thinly sliced and coarsely chopped, about 2 cups
- 8 radishes, stems and ends removed, finely sliced and coarsely chopped
- 2 medium Granny Smith apples, thinly sliced and coarsely chopped
- loose 1/2 cup (total) chopped parsley and fresh mint
- Salt and pepper to taste
- In a large bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
- Toss the chopped cabbage, radish and apple into the bowl. Using your hands, thoroughly toss the chopped ingredients with the dressing. Add salt and pepper to taste.
- Cover and chill for one hour. Mix in the parsley and mint just before serving. Best eaten within 1 day.
We thought it was almost spring when the Saucer Magnolia burst into bloom just a couple of days ago…….
Then, two nights of a hard freeze (below 32°) and the blooms were gone……
Our guests were very distressed they did not get pictures on their own phones/cameras…….
So we are sharing ours…….
Let’s hope spring is on it’s way!
To celebrate the arrival of Spring we are having our March Madness Special. Stay three consecutive nights in March 2017 and one night is free. To take advantage of this offer call us at 434-846-1388 and ask for our March Madness Special. Can’t be combined with any other special or discount. Gift cards can not be used with this special.
See you soon.
Last January we started our series about Lynchburg, Virginia’s Old City Cemetery. We have highlighted it’s buildings and museums, events and activities and what a treasure this unique spot is to Lynchburg. This post will be our last in this series, but don’t fret, as special events or activities are hosted at Old City Cemetery we will feature them so that you might participate.
The Chapel is the Cemetery’s newest museum. Completed in 2006 to mark the bicentenary of the Cemetery this unique and beautiful chapel is the perfect setting for weddings, memorial services, recitals, lectures and other special occasions. The chapel honors religious leaders buried at the Old City Cemetery since 1806. The building is modeled after two Central Virginia chapels. Ivy Chapel Union Church has been replicated on the Cemetery grounds using almost all of it’s building materials from the Hermon Methodist Church in Appomattox, which was dismantled and transported to Lynchburg. The pews, pulpit, piano, preacher’s chair and attendance bowl had been left in the decaying Hermon Methodist Church. They are now safely housed in the Chapel. Original light fixtures were reproduced. A bell tower was added to the building. The bell was especially cast by Whitechapel Bell Foundry in London, who had cast both the Liberty Bell and Big Ben.
On the lower level of the Chapel is the Columbarium. Providing 288 niches and twelve crypts this very special room is a comfort to many who have a beautiful place to visit with their loved ones. The focal point of the Columbarium is the terracotta “Peace” medallion set into the stone arch, a floor constructed of historic brick pavers from old sidewalks in inner-city Lynchburg and hand-rubbed German beech niche covers. Both niches and crypts are available to the general public.
Adjacent to the Chapel and Columbarium you will find the Scatter Garden. Since 1996 the scattering of cremated remains has been permitted in the natural dell that adjoins the Butterfly Garden and Lotus Pond. When a beloved pet has died the ashes may be scattered within a garden setting on the bluff overlooking the Lotus Pond, Chapel and dovecote.
To learn more about the fees associated with the use of the Chapel and any of the various final resting places for loved ones please contact the Cemetery Office at 434.847.1465. These locations are open daily from dawn to dusk, as are all of the Cemetery grounds.
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