So, it’s now May. It has been over 70 degrees and recently over 80 degrees for several days. Does that means it’s summer already? It may well. If that is the case I have news for you. It’s time for “S’mores!”
Those of you who follow our blog know we post a recipe each month. The recipe usually pertains to the month, a holiday during the month or foods that are seasonal to the month. Along those lines we were going to post this recipe during the summer months. But since it seems as though summer is here now the S’mores On a Stick recipe is available for your cookouts, campouts, hikes or bike trips, or just to eat in your own backyard around your fire pit. They are delicious, easy and fun…..even if you don’t need an actual fire to make them.
S’mores On A Stick–Recipe below photos
- 2 cups graham cracker crumbs
- 4 cups semisweet chocolate chips
- Special equipment: toothpicks
- Line a baking sheet with parchment paper. Place the graham cracker crumbs into a shallow dish and set aside. Spear the marshmallows with a toothpick.
- Melt the chocolate chips in a double boiler, over medium heat, stirring occasionally. Dip the marshmallow sticks into the chocolate, one at a time, letting any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. When finished preparing the s’mores place the baking sheet into the refrigerator for about an hour to allow the chocolate to set.
- Gently peel off the parchment paper to serve. Enjoy in your backyard or in the wilds, or for a summer treat anytime during the year.
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!
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.
As most of you are aware The Carriage House Inn Bed and Breakfast serves a 4-course breakfast each morning to our guests. We alternate between a sweet entrée and a savory entrée, for a bit of variety and to appeal to both palates. For February 2017 we are featuring a unique frittata, Carbonara Frittata. What is a frittata? It’s a quiche without the crust, making it an ideal menu item for those guests who are gluten-free. This filling and delicious dish hits all of the right notes. Prepare it for breakfast, brunch, lunch or even dinner. It’s sure to please.
- 1/4-1/3 pound spaghetti (regular or glutten free)
- 3 tablespoons olive oil
- 1/3 lb. pancetta or guanciale, finely chopped
- 4-5 cloves garlic, finely chopped
- 1 teaspoon coarsely ground black pepper
- 12 large eggs
- 1/2 cup each grated Parmigiano-Reggiano and Pecorino Romano cheeses
- 1/2 cup whole milk
- handful of flat-leaf parsley leaves, chopped
- fresh basil leaves mixed with baby arugula
- Position a rack in the upper third of the oven; preheat to 425°
- Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook until a few minutes shy of al dente, about 6 minutes; drain.
- In an ovenproof skillet, heat the oil, three turns of the pan, over medium-high heat. Add the pancetta and cook, stirring often, until beginning to brown, about 2 minutes. Add the garlic and pepper and stir until aromatic, about a minute. Mix in the pasta; season with salt.
- In a large bowl, whisk the eggs, cheeses and milk. Pour over the pasta, shaking the pan to settle the egg mixture into the pasta. Baked until puffed and cooked through, about 15 minutes.
Serve frittata hot or at room temperature, topped with small handfuls of the herbs and greens.
Italian Soup. A great meal for a cold winter’s day.
Each month The Carriage House Inn Bed and Breakfast posts a recipe for past guests, future guests and just interested people who might be looking for something “new” to cook for their family. Most moths we feature a dish we have served at the breakfast table. This month we are featuring soup–it’s now winter, it’s cold outside and soup is a warming, cozy meal that is easy to prepare, tastes good and fills you up! We hope you will enjoy this recipe. In addition, this one is simple easy and is cooked in a crock-pot.
- 1 pound ground beef
- 4 cups water
- 2 14.5-ounce cans beef broth
- 1 14.5-ounce can diced tomatoes with basil, garlic & oregano, undrained
- 1 6-ounce can tomato paste
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 Tablespoons Italian seasoning
- 1 1/2 teaspoon paprika
- 1 teaspoon fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 15.5-ounce can cannellini beans, rinsed and drained
- 1 15.5-ounce can kidney beans, rinsed and drained
- 1 cup elbow macaroni, uncooked
- 1 9-ounce package fresh spinach, roughly chopped
- 1/2 cup shredded Parmesan cheese
In a large skillet, over medium heat, brown ground beef until no longer pink, using a wooden spoon to break up meat as it cooks; drain off fat.
In a 4- to 6-quart slow cooker combine browned meat, water, broth, tomatoes, tomato paste, onion, garlic, Italian seasoning, paprika, fennel seeds, black pepper, salt and crushed red pepper.
Cover and cook on low-heat setting for 5-6 hours or on high heat setting 2 1/2-3 hours.
Add cannellini beans, kidney beans and macaroni to slow cooker. Continue cooking fo 30-60 minutes on either setting, or until macaroni is cooked al-dente.
Stir spinach into soup just before serving.
Top each serving with Parmesan cheese.
Makes 8 servings.
For December 2016 our signature dish, at The Carriage House Inn B & B, is Christmas Star Twisted Bread. It’s delicious, impressive and a great way to celebrate the holiday season. Don’t let the lengthy directions scare you….it’s not that difficult to make. Just read the directions thoroughly before you start and refer to them while making the dough and bread. Your family and guests will be most impressed!
- 1 package (1/4 oz.) active dry yeast
- 1/4 cup warm water (110-115 degrees)
- 3/4 cup warm whole milk (110-115 degrees)
- 1 large egg, room temperature
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 tsp. salt
- 3 1/4 -3 3/4 cups all-purpose flour
- 3/4-1 cup seedless raspberry jam
- 2 Tbsp. butter, melted
- confectioner’s sugar
- Dissolve yeast in water until foamy. Combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough of the remaining flour to form a soft dough.
- Turn onto a floured surface; knead dough until smooth and elastic, about 7 minutes. Place in greased bowl, turning once to grease top. Cover with plastic wrap; let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide dough into four portions. Roll one portion into a 12-inch circle. Place on greased 14-inch pizza pan. Spread with one-third of the jam to within 1/2-inch of the edge. Repeat twice, layering dough and jam, ending with final portion of dough. Place a 2 1/2-inch glass/cup/biscuit cutter on top of dough in the center of the circle–do not press down. With a sharp knife, make 16 evenly spaced cuts from the round center to edge of dough. Remove glass/cup/cutter; grasp two strips and rotate twice outward to twist. Pinch ends together. Repeat with remaining strips.
- Brush dough with melted butter. Cover with plastic wrap; let is rise until almost doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees. Bake until golden, 18-22 minutes. (Watch during the final 5 minutes for any dripping.) Cool completely on a wire rack. Move to serving platter and dust with confectioners’ sugar.
Tips from Kathy: To get your egg at room temperature, have the egg sit out on the counter top for about two hours. The next time I make this I will not use the electric mixer, but rather will incorporate all of the dough ingredients by hand, like my great grandmother taught me when making bread dough. After dividing the dough into 4 equal portions lightly shape the dough into balls, this will make it easier to roll the dough into circles. The rising time may vary slightly depending upon how warm the room is, so watch the clock but also keep checking on the dough. I used the raspberry jam. Next time I will use a bit more so that when the bread is complete there is more of a jam taste. You can vary the jam used to blueberry (with 1 tsp. lemon peel) or blackberry (with a 1/2 tsp. cardamom.) Give it a try and have fun!
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