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.
The Jefferson Heritage Trail is a group of businesses, museums and attractions along the Route 29 South corridor between Charlottesville and Lynchburg. Thomas Jefferson lived and traveled between Monticello and his retreat, Poplar Forest. The Jefferson Heritage Trail honors his legacy while introducing both locals and visitors to Virginia to various experiences in this region. Explore wineries, breweries, distilleries, restaurants, museums, attractions, bed and breakfasts and restaurants. Learn about regional music, art, theater, history, nature and events.
The Jefferson Heritage Trail Coupon Book is now available at The Carriage House Inn Bed and Breakfast, free of charge to our guests that request the book. Valued at more than $500, the Coupon Book offers specials at most of the members of the Jefferson Heritage Trail. At The Carriage House Inn Bed and Breakfast we are offering a Tuesdays are FREE! special. Stay three (3) consecutive nights, one of them being a Tuesday and Tuesday is FREE. Reservations must be made in advance by calling 434.846.1388. You must mention this coupon when making your reservation. Coupon cannot be combined with any other special, coupon or discount. This special is valid through Wednesday, December 24, 2014.
Come and discover all there is to do on the Jefferson Heritage Trail and travel the route Thomas Jefferson would have taken from his home in Charlottesville to Popular Forest near Lynchburg.
This is a great time of year to make our fresh fruit tart because you can buy, grwo or pick lots of fresh fruits. There is no right or wrong way to make this when it comes to choosing fruits. Use what you like or what is fresh then be creative with the design. We have served our fresh fruit tart as a breakfast fruit course, for desert for an evening dinner or we have taken it to a pot-luck dinner engagement. It is versatile and colorful and always gets lots of comments. It is also super easy to make, especially if you cheat like we do and use a refrigerated pie crust. If you are a great baker then make your own crust, but if you don’t have the time to make the crust this is an easy alternative. We hope you enjoy this colorful treat that can be made year round, but is especially good when the fruit is fresh.
- 1 refrigerated pie crust, softened as directed on box
- 2/3 cup vanilla yogurt
- 8 oz. sour cream
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 cup strawberries, halved
- 2 kiwifruit, thinly sliced
- 1/4 cup fresh blueberries
- 2 tablespoons orange marmalade
1. Preheat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using a 9-inch tart pan with removable bottom. Bake 9-11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries, kiwifruit and blueberries on filling.
3. In small microwavable bowl, microwave marmalade uncovered on High 5-10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.
The Carriage House Inn Bed and Breakfast posts one recipe per month on our blog so keep checking to see our latest recipes. Once they are posted we add them to our recipe page on our website so if you are looking for something special we would suggest checking our website where all our recipes are categorized. The recipe page is: www.thecarriagehouseinnbandb.com/ recipes. We currently have over 40 recipes listed, most, like our fresh fruit tart are breakfast recipes but not always. The orange marmalade that is brushed onto the fruit adds a little gloss. You can’t screw this one up and if you are having a party it makes a great dish and is a great conversation piece. Put it on the table whole and slice it in front of your guests!
Visiting Lynchburg? Call The Carriage House Inn Bed and Breakfast to book your room. With back to school, parents weekends, wine festivals and soon the fall leave colors, we will be booking our rooms so don’t miss out and plan early. Call 434.846.1388 NOW to make your reservation or book online.
It’s that time of year, the garden was planted this spring and now things are starting to get ripe. If you have ever grown zucchini the question that comes to mind is what do you do with all those zucchinis. After you have given your neighbors several zucchinis and you have made zucchini bread why not try making zucchini pancakes! (If you didn’t plant a garden check with the neighbors, chances are they did and they have zucchinis to give away. As a last resort you can purchase one from the grocery store.) These zucchini pancakes are a great way to get people to eat vegetables, especially for breakfast! The recipe will serve 4 people so if you have a larger group you will need to double the recipe. As a point of reference, we used about 1/3 of the zucchini in the picture below to get the 2 cups of shredded zucchini. Note, the seeds typically will not be shred so they are easy to pick out. The above photo was my test batch and I ended up eating all of them!
- 2 cups finely shredded fresh zucchini
- 4 large eggs, beaten
- 3/4 cup of all purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons extra virgin olive oil or vegetable oil plus more for griddle
- 4 teaspoons baking powder
- 1/4 cup melted butter/margarine (for rub)
- Preheat the griddle to 400-425 degrees F If you are using a heavy duty frying pan, preheat the pan to medium high heat.
- Preheat the oven to 200-250 degrees F
- Wash the zucchini before shredding
- Using a fine shredder shred the zucchini until you have 2 cups (DO NOT PEEL the zucchini and–Do not drain the mixture)
- Beat the eggs in a large bowl then add the shredded zucchini and mix
- Add the flour, sugar, salt, olive oil, cinnamon,vanilla and baking powder and mix ingredients again
- Note, you are NOT adding milk or buttermilk. The fresh zucchini and eggs provide enough liquid
- Because you are using high heat put oil on the griddle or pan, not butter as it will burn.
- Spoon 2-3 tablespoons of batter onto the griddle or pan (this is less than a normal pancake)
- Cook until bubbles on the top of the pancake almost stop (about 1 1/2 minutes) then flip over and cook for another 1-1 1/2 minutes or until golden brown and done.
- Brush each pancake with the melted butter and place in a warm (200-250 degree) oven until the remainder of the batter is used then serve immediately
- Serve with your choice of syrups or jams or eat them plain.
We served zucchini pancakes this past weekend and they were a big hit so we promised the guests that we would post this recipe on the blog this week. If you have a vegetarian in the family this is also a great recipe that the whole family can enjoy. If you have a picky eater, don’t tell them these are zucchini pancakes, just call them pancakes!
We hope you enjoy this unique recipe and if you don’t feel like making them for yourself, you can book a room at The Carriage House Inn Bed and Breakfast and ask that we prepare them for you. We should have zucchinis from our garden for the next several weeks!
This 1878 Italianate mansion is the largest and finest Italianate mansion in the Daniel’s Hill Historic District and is the largest Italianate home in the city of Lynchburg.
n the spring of 1875, Richard Thomas Watts purchased the two lots on Daniel’s Hill for the sum of $2,150.00, onto which he erected his residence. Designed by R.C. Burkholder it was built between 1875 and 1878.
Watts enlisted in the Civil War as a private in Company A, Second Virginia Cavalry until he was promoted to take on the responsibility of adjutant with White’s Battalion. In May 1864, he was wounded at the battle of Spotsylvania Courthouse and taken prisoner, then sent to Fort Delaware for the remainder of the war. Upon returning home he started a partnership with his brother, James W. Watts, and brother-in-law, George M. Jones, to form one of the first wholesale houses in the city: Jones, Watts, & Co. Hardware. In 1874 he married Emma T. Hurt, sold the company in 1887 and moved onto others interests, including coal mining and real estate investments. R.T. and Emma had eleven children, with only five growing to adulthood. R.T. died in 1910 bequeathing the house and lot to Emma, who died unexpectedly in 1911. As she died without a will, her five children agreed that the youngest, Mary, would receive the house and lot. In 1920 Mary married John Williams James, from Culpeper. In 1928 they sold the property to Lena Fore who furnished rooms to travelers between 1938 and 1939, when the property was known as the Cabell and D Street Tourist Home.
One of Daniels Hill’s most ornate mansions, the red brick Italianate was enlarged over the years. The front porch addition, made popular at the end of the 19th century by Queen Victoria, terminates at the north end of the porte-cohere´. The elaborate carriage house was constructed about 1909. Surrounded by an iron fence with brick pillars, the house gives passersby a sense of dignity and opulence.
The original brick house was trimmed with three bay windows and with two small porches facing Cabell Street. Six outbuildings dotted the property, which consists of 1.5 acres, along with two large frame structures fronting D Street. By 1902 the Cabell Street façade of the main house had been renovated and the Queen Anne-style porch features, seen today, had been added. Both the exterior and interior walls are constructed of three courses of brick. The floor plan features a sweeping staircase in the entry foyer, two parlors, a library, 5 bedrooms and 4 full baths (that are original to the house) with wonderful claw footed tubs. A living space for a servant can be found above the kitchen. When the house was built each room had a fireplace, originally coal-burning, as this is how the house was heated. About 1900 steam radiators were added, which have since been converted to hot water radiators. Several of the original gas lighting fixtures remain in the house. Rounded Romanesque arches frame windows and doors. Pediments, scrolled brackets, pilasters, overhanging eaves and pillars were common on Italianate homes.
Mike and Kathy purchased the home in 2003. Working weekly, 3-4 days per week, for almost five years the property has been restored to it’s former glory. Except for the addition of central air conditioning and Wi-Fi the house is much as it was when R.T. and Emma raised their family here. Most of the doors, window casings, light fixtures, mantels, plumbing fixtures and baseboards are original to the house as are the wainscoting in the foyer, dining room and library.
As stated by the Lynchburg Historical Foundation “this house is a fine example of preserving the past for the future”.
As you know, for the past three years, we post a recipe to our blog monthly. Many of you have asked us for our recipes and we are happy to give them to you or you can search through the blog and try to find them, but as we post more items to our blog it gets harder and harder to find specific recipes so we have just created a new page on our website that lists all of our recipes and links you to each one. They are listed by categories making it easier to find a specif recipe or a group of recipes. You will want to bookmark that page and refer to it regularly as we will be adding at least one new recipe each month. For those of you who have stayed with us, now you have access to our bed and breakfast recipes and for those of you who haven’t yet stayed, now you’ll know what you are missing.
Here is the new page for: The Carriage House Inn Bed and Breakfast Recipes.
If you are planning to visit the Lynchburg area we would live to have you as our guest. We typically can meet most dietary restrictions so let us know in advance and we will try to create something special for you. While looking through our bed and breakfast recipes, if you see something you would like to have on your next visit here let us know and we will be happy to accommodate you. Reservations can be made by calling us at 434.846.1388 or you can book your room on line.
Again, the link to the page with all of our recipes is: The Carriage House Inn Bed and Breakfast Recipes. Don’t forget to bookmark this page as we will be adding more recipes in the near future.
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