Are you tired of the cold and dreary weather? Would you like to hibernate in luxury for a few days? Want a getaway that will help you relax as you get ready for spring to arrive?
Between today and March 31st, when you book at least a two-night stay at The Carriage House Inn Bed and Breakfast, you will receive a “Winter Hibernation” welcome upon check-in: a bottle of wine (Chardonnay or Merlot) and a cheese plate. Enjoy while “hibernating” in our guest parlor as you listen to relaxing music. Then “hibernate” the evening away in your over-sized room with comfy robes and slippers, maybe an oversized soaking tub, comfortable bed and turn-down service! Each morning you will be served a delicious 4-course breakfast, which will keep you satiated until the afternoon.
While “hibernating” perhaps you would like to indulge in a massage or body treatment. Our on-site Massage and BodyWorks Studio has a significant list of menu options. These can be found on our web site under the Inn tab, subheading Massage and BodyWorks Studio.
If after “hibernating” you feel relaxed but ready to try something new our hiking/biking paths may be open and ready to invigorate you (weather permitting), the museum and historic sites will educate you, the wineries will tease you with tastings and our unique shops and Community Market will tempt you with their wares.
Visit our web site, select your room, then call us at 434.846.1388, mention our “Winter Hibernation Special” when booking and we’ll take care of the rest. You must mention this special when booking, at least 48 hours in advance of your arrival. This special cannot be combined with any other offer, package or discount.
Your ” winter hibernation” in Lynchburg, VA is waiting!
Want a great tasting easy to make breakfast? Who doesn’t! Our spinach pesto egg bake is the dish that fits the bill. We just made these and our guests loved them. It doesn’t take a lot of prep time nor does it take a lot of ingredients but it delivers lots of flavor. Depending on the size of your family you can double or triple the recipe if you are having the entire family over for the holidays. Another idea would be to make extra spinach-pesto egg bakes and freeze them. The night before put one in the refrigerator and the next morning pop it in the microwave for a minute or so (or until hot). What a great way to get a good hearty breakfast. You probably couldn’t prepare a bowl of cold cereal that quickly! Pictured above is our spinach pesto egg bake with chicken and apple sausage and tomato slices with mozzarella cheese and basil leaves.
- 1/4 cup of pine nuts
- 1 cup frozen cut leaf spinach (14 oz pag thawed, squeezed to drain)
- 1 cup cottage cheese
- 1 cup shredded Monterey Jack cheese (4 oz):
- 1/4 cup basil pesto
- 6 eggs, beaten
- 1/4 cup milk
- 1 medium tomato, chopped
- 1/4 cup shredded Parmesan cheese (1 oz)
- Fresh basil leaves
- Preheat oven to 375 degrees F. Lightly spray 4 (10 oz) custard cups or ramekins with cooking spray. Place cups on a cookie sheet with sides (so they don’t slide off the cookie sheet when removing from the oven).
- Toast the pine nuts (place the pine nuts in an ungreased heavy skillet and cook over medium heat for 5-7 minutes stirring frequently until nuts begin to brown, then stir constantly until light brown). Be careful not to burn the nuts.
- In a medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in the eggs (salt and pepper to taste) and milk until well blended. Divide the mixture evenly among the cups.
- Bake 25-30 minutes or until set. Cool two minutes then top with tomato and Parmesan cheese and garnish with basil.
In the interest of keeping this easy to make you can buy the basil pesto rather than making your own, which is easy to do especially if you have an herb garden and grow basil as we do. For those that want to be in control of what goes into your food I am providing our basil pesto recipe below:
- 2 cups packed fresh basil leaves
- 1 clove garlic (more of less depending on your preference)
- 1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste+
- 1/2 cup freshly grated Pecorino cheese
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth and mix in the cheese OR
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw before use and stir the olive oil and cheese into the mixture.
This recipe is gluten free and vegetarian!
Just a reminder, you can find all of our recipes on our website, itemized by category. A new recipe is posted every month so bookmark that page and check back often to see whats cooking at The Carriage House Inn Bed and Breakfast in historic Lynchburg, Virginia. If you don’t want to cook then come stay with us and we will serve you our four-course legendary breakfast each morning. Reservations can be made on-line or by calling 434.846.1388.
Kathy and I hope you enjoy our spinach pesto egg bake.
As promised in last week’s blog post on local apple picking, today is a recipe for our signature breakfast dish for the month of October 2014, Apple French Toast. Each month at The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, we feature a dish related to the season, an ingredient in abundance that month, a holiday during the month or because the dish seems appropriate for the month. Our Apple French Toast meets our parameters on many levels: apples are in peak season during September and October, French Toast is loved by all at breakfast and it’s a relatively easy dish. The great thing about our Apple French Toast recipe is it can be put together the day/night before so all you have to do is get up and put it into the oven and enjoy your time with friends and family. Apples are available all year but during September and October they are fresh off the tree, juicy and crisp. If you don’t live near an orchard or farmer’s market you can pick them up at your local supermarket. To make our apple french toast start by gathering the ingredients:
- 2 French bread baguette (approximately 26-inches long
- 8 eggs, well beaten
- 3 cups whole milk (you can use half and half or heavy cream for a richer custard)
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 4-5 apples (depending on size), peeled and thinly sliced (about 1/4 inch thickness). We used Granny Smith apples because they will retain some of their “crunch” when cooking.
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons nutmeg
- 2 teaspoons butter
- Spiced Maple Syrup
- Preheat oven to 400 degrees (if cooking immediately after preparing); grease a 9x13x2-inch baking dish.
- Cut bread into 3/4 inch slices and tightly arrange in bottom of pan.
- Add a layer of sliced apples on top of the bread.
- Combine the cinnamon and nutmeg
- Sprinkle the apples with half the cinnamon and nutmeg.
- Repeat by adding another layer of bread on top of the apples.
- Add apples on the second layer of bread.
- In a large bowl, add eggs, milk, sugar and vanilla; mix well. Pour the egg mixture over the top.layer of apples.
- With a sturdy spatula press down on the apples to ensure all the bread is able to soak up the custard mixture.
- Sprinkle the remaining cinnamon and nutmeg mixture over the apples then dot with butter..
- Bake covered with aluminium foil for 15 minutes then remove the foil and bake another 20 minutes.. Let stand 10 minutes then slice and serve. Serve with Spiced Maple Syrup.
**Can be prepared the night before; cover and refrigerate. In the morning remove from refrigerator 30 minutes prior to baking as stated in directions above
Spiced Maple Syrup
In medium saucepan combine 1 cup pure maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and a dash of vanilla extract. Stir to combine. Bring to a gentle boil. Serve with French Toast.
Give us a call at 434.846.1388 or go online to make your reservation and request our Apple French Toast breakfast during your October stay. It’s delicious and you’ll love it!
Trying to find a breakfast recipe? All of our recipes are on our website and are listed by category so feel free to check them out and check often as we post a new one each month.
The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, is proud to announce we have been mentioned in the October issue of Blue Ridge Country magazine!
The featured article this month is “50 Great Things to Do and See this Fall“. Starting in North Carolina and working their way through the eight states highlighted each month that make up Blue Ridge Country (Georgia, Kentucky, Maryland, North Carolina, South Carolina, Tennessee, West Virginia and of course, Virginia) a treasure trove of suggestions are included. Beyond viewing leaves and luscious fall colors there are peaks to climb, rivers to forge or float, wine trails to taste, farms to purchase fresh produce or cheese, trails to hike or bike, campgrounds and parks to explore, relaxing places to stay and delicious places to eat. As promised, 50 things to see, do or experience all within a drive from where you live.
Suggestion number 13 is “Learn More.” The Anne Spencer House & Garden is suggested. Isabella’s Italian Trattoria is recommended for dinner. And, The Carriage House Inn Bed and Breakfast is suggested as a “romantic, historic inn walking distance from downtown.”
What are you waiting for? Get your copy of the most recent issue, decide where you would like to travel to this fall and make your plans. If you’re lucky enough to live in Lynchburg you don’t even need to travel. Why not plan a vacation without leaving Lynchburg? Check in to our magnificently restored mansion, indulge in our 4-course breakfast each morning, take the time to explore all that Lynchburg has to offer (arts, trails, museums, wineries, outdoor activities) and spend some time, quality time, with your loved one.
Call us 434.846.1388. We have a variety of packages and specials offered this fall. We’re looking forward to seeing you enjoy Lynchburg and the surrounding counties. Don’t delay, rooms are booking up!
This post is a continuation of posts about the homes/businesses that were built in Daniels Hill during the 1800’s and early 1900’s. Christ Episcopal Church was built in 1870 as one of four satellite chapels to serve Grace Memorial Episcopal Church. Built in a simple Gothic style, the arched windows of the former nave and chancel are still visible. The building has a stepped gable roof of standing seam metal and brick siding (5-course American bond) with a brick and stone foundation. According to insurance maps a two-story brick tower stood on the front of the building and a small one-story wing was on the rear, neither of which are present today.
By 1898 its use as a church was abandoned and it was no longer used as a place of worship. In 1900, the property came into possession of William H. Baldcock, a grocer; and the firm of Baldcock & Thornhill, Grocers occupied the building. In 1902 a two-story storefront, that is on the building today, was constructed.
In 1913 Baldcock sold the property to Macie White, wife of grocer James White. The structure continued to serve as a grocery store until sometime between 1920 and 1925 when it became the Cabell Street mission for the Salvation Army.
In 1950 the Standard Notion Company began using the structure as a warehouse. In 1954 Macie White left the property to her daughter, Estelle White McDaniel.
The McDaniels continued to operate the Standard Notion Company through 1960. Then, after years of neglect the current owner’s purchased the building. They contemplated converting it to a residence but later decided to finish the space into an event venue for smallish (50-70) events such as weddings, showers, corporate events, etc. The brick balcony on the front of the building and iron staircase were added by the current owners. They installed new hardwood flooring and cleaned up the walls leaving the exposed brick and the remains of some of the old plaster. Work on the project has stalled but the hopes are that it will soon be operational and that once again people will be able to use and enjoy what was once Christ Episcopal Church.
Christ Episcopal Church is just one block from The Carriage House Inn Bed and Breakfast so if you are in need of a larger event space than we can hanlde let us know and we will see if this venue is available. Of course we would be happy to address your overnight needs.
The peaches this summer are fresh and ready for picking at the farms just north of The Carriage House Inn Bed and Breakfast or at the Lynchburg Community Market. If possible we like to use local, fresh fruits and vegetables, when preparing our 4-course legendary breakfasts. We serve our Chilled Peach Soup as our fruit course. During the warmer summer months, having a bowl of our chilled peach soup is very refreshing. The recipe for our chilled peach soup couldn’t be any easier (its only 4 ingredients!), so go to your local farmer’s market or fruit stand by the road, get some peaches and enjoy this refreshing soup–for breakfast, lunch, dinner or dessert.
- 2 peaches, peeled, pitted and sliced
- 1 cup plain vanilla yogurt
- 1 tablespoon honey
- 1/2 cup fresh squeezed orange juice
Place all ingredients into a blender. Blend for approximately 1 minute, or until well combined and smooth. If mixture seems too thick add a bit more orange juice. Chill for at least 1 hour. Garnish with a dollop of whipped cream and a fresh mint leaf or a sprinkling of nutmeg. You can substitute plain yogurt for Greek yogurt to make it a little more healthy.
Peach Smoothie–A bonus recipe:
For a great twist, our chilled peach soup can become a great smoothie. After peeling and removing he pit, slice the peaches into 6-8 pieces and place in the freezer for an hour or more. Using the ingredients and directions above, blend until smooth, pour into a chilled glass and enjoy. This is especially great on those hot summer afternoons. It is also a great way to get fruit into your diet, and who doesn’t love a good smoothie!
Unfortunately, not everyone lives near a farm or farmer’s market. While we have never used frozen peaches for chilled peach soup, I don’t see any reason that wouldn’t work. At the local big box store you can purchase a bag of frozen peaches at a reasonable price. To make the soup thaw the peaches for 20-30 minutes and follow the instructions above. I wouldn’t recommend using canned peaches because of all the sugar that is added in the canning process and any leaching of chemicals from the can..
To aid our customers, we publish our recipes in our blog and then we move them to our bed and breakfast recipe page on our web site. Just click the link and you have access to dozens of recipes that are separated by categories.
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