A new recipe for guests of The Carriage House Inn Bed & Breakfast during the month of February.
As most of you know we feature a signature dish each month, usually based on the season of year, freshest local ingredients available or a holiday celebrated during the month. In year’s past we have served a chocolate waffle during February. We have tried different chocolate waffles but the signature dish has been chocolate waffles . In 2016 we are featuring Red Velvet Waffles! Maybe it’s time for you to try something new for your sweetie too. Unlike all of our other recipes this one is super easy because it comes from a box. We wanted to do something that was quick and easy because who wants to spend their time in the kitchen when you can be with that special person in your life.
Ingredients for the waffles:
- 1 box red velvet cake mix
- nonstick cooking spray
For the cream cheese drizzle:
- 4 ounces cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup milk, warmed
For the red berry salad:
- 2 cups strawberries, sliced
- 1 cup raspberries, 1/2 cup pomegranate seeds
- 1 tablespoon sugar
Preparation for the waffles:
- Preheat a Belgium waffle iron to medium-high heat.
- Prepare the cake mix, according to the package directions. Once the waffle iron is hot, spray with cooking spray. Pour about 1 cup of the cake batter into the waffle iron. Cook for 5 minutes, then carefully remove from the waffle iron. Place is a 250° oven, on the rack only, to keep warm. Continue making waffles until the batter is gone.
For the cream cheese drizzle:
- Put the softened cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in the milk until smooth. Set aside.
For the berry salad:
- Mix together all the ingredients for the red berry salad in a bowl. Set aside.
When ready to serve top each waffle with a heaping spoonful of the red berry salad and drizzle the cream cheese icing over top. Happy Valentine’s Day!
**Helpful hint: we put the cream cheese icing into a squirt bottle so that drizzling was easy.
We are offering a variety of special lodging packages during the month of February. Come visit Lynchburg, Virginia and stay with us at The Carriage House Inn Bed & Breakfast, select a special Valentine’s Day package and you’ll impress your loved one. Remember, every day is Valentine’s Day, during the month of February at The Carriage House Inn. Special packages are offered throughout the month. Call us with any questions, 434.846.1388.
Welcome 2016! The Carriage House Inn B & B is serving baked eggs in hashbrown cups during the month of January, as our signature dish. The recipe is easy to prepare and good for you, if you are trying to start the new year out by eating healthy. We generally serve this dish accompanied by roasted vegetables (butternut squash, tomatoes, asparagus, beets, etc.) that roast in the oven and present a nice color palate with the egg dish. We have just started using farm-fresh, organic and hormone-free eggs from Coleman Farms in Gladys. The yolks are a beautiful shade of orange-yellow. The eggs are delicious and full of great flavor.
Ingredients for Baked Eggs in Hashbrown Cups:
- 2 tablespoons butter, softened
- 20-ounce bag shredded potatoes
- 1 teaspoon garlic powder
- Kosher salt and fresh ground black pepper
- 12 extra-large eggs
- 3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp
Heat oven to 425 degrees. Use the butter to liberally coat the cups of a 12-cup muffin pan.
In a medium bowl, combine the potatoes, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Toss well. Divide the potato mixture evenly between the muffin cups. Use your fingers or the back of a spoon to firmly press the shredded potatoes over the bottoms and up the sides of each cup, completely covering them. Bake for 25 minutes or until the sides of the potatoes are browned and crisp.
Crack 1 egg into the center of each cup, then top each with a pinch of salt and pepper. Top each cup with several chunks of bacon. Bake for 15 minutes or until the egg whites are set. Set aside for 5 minutes, then use a fork to carefully remove each cup from the pan.
** You can use a standard size muffin tin or we have begun using a Texas-size muffin tin liner, made from silicon. Nothing sticks to it and the dish pops out of the silicon cup very easily! When using the Texas-size muffin tin I get between 6-8 egg cups depending upon how much I fill the cup with potatoes. Also, I place 2 eggs into each cup when using the larger size.
Our recipe for the month of December is our smoked salmon frittata with herbs. It is one that guests have enjoyed, that is pretty when plated and would be a great Christmas morning breakfast or brunch dish. It’s easy and quick to prepare. I hope this helps you with a Christmas meal. We serve it with a side of roasted potatoes and a fruit salad. Enjoy and Merry Christmas!
- 6 eggs
- 2 tablespoons half-and-half
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon freshly ground black pepper
- 3 ounces sliced smoked salmon, cut into 1 1/2-inch pieces
- 2 teaspoons olive oil
- 3 ounces cream cheese, softened
- lemon wedges
- In medium bowl, beat eggs, half-and-half, chives, dill and pepper. Gently fold in salmon.
- In a 10-inch nonstick skillet, with sloping sides, heat oil over low heat. Pour egg mixture into skillet. Using 2 teaspoons, drop cream cheese over egg mixture.
- Cover, cook 12-15 minutes or until lightly browned and bottom is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 6 wedges. Serve with lemon.
- Enjoy the smoked salmon frittata with friends and or family!
This time of year pumpkin and ginger are popular so we have made a ginger pumpkin french toast from our ginger pumpkin bread recipe. The aroma fills the house while baking the bread and our guests can’t wait for breakfast the next morning to try our french toast. This bread is great to serve at Thanksgiving or Christmas dinner or makes a great gift during the holidays. We came up with the idea of making the ginger pumpkin french toast from the bread one year when we made several loafs of bread and had leftover bread. The bread was so good I decided we would have if for breakfast the next morning and I made french toast with it. Yum! Unlike many pumpkin breads this one is a little denser and less sweet so it makes a good french toast. Yes, we tired the store bought pumpkin bread and it fell apart and was too sweet for our taste.
Ingredients for the bread:
- 4 1/2 cups of unbleached bread flour
- 2 teaspoon cinnamon (I use Vietnamese Cinnamon)
- 1 teaspoon ground ginger (spice)
- 1/2 teaspoon ground cloves
- 1/3 cup granulated sugar (white sugar)
- 1/4 cup fresh minced ginger
- 1 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1 15 oz can of pumpkin puree
- 2 large room temperature eggs
- 1/4 cup (half stick) melted unsalted butter
- 1/2 cup raisins (optional)
Directions for making the bread:
- In a large bowl, combine the flour, spices, sugar salt and yeast
- In a separate bowl mix together the pumpkin, eggs, melted butter and fresh diced ginger.
- Once the wet ingredients are well combined, add the wet ingredients to the dry ingredients, stirring the mixture until the dough comes away from the sides of the bowl
- Knead the dough for 2 to 3 minutes then let rest for 15 minutes.
- Knead the dough for another 5-7 minutes until smooth. (Knead in the raisins here if you are adding them)
- Transfer the dough into a lightly greased bowl and cover and let rise for 1-1 1/2 hours until dough has doubled in size.
- Remove dough from bowl and place in a loaf pan and let rise for about an hour (dough should be puffy but not doubled in size again)
- Place in a preheated oven to 375 and bake 25-30 minutes until lightly browned. Cool slightly before serving.
- This should give you 2 loafs of bread.
To make the ginger pumpkin french toast:
- Cut 1 inch thick slices of bread
- Mix together eggs (1 per person)
- with either heavy cream, half and half or orange juice
- Dip bread slice into mixture and put on hot griddle that has been buttered
- Flip bread after 2-3 minutes cooking and cook other side.
- Serve with maple syrup
Ginger pumpkin french toast brings together the tastes and smells of the holiday season. The bread is so good that you may not have leftovers to make this for breakfast so if you want to avoid that possibility you may need to double the recipe. You can make this anytime of year!
We look forward to seeing you the next time you are in the Lynchburg area. For reservations call us at 434.846.1388 or book on-line.
September and October in Lynchburg and Central Virginia means apples. Lots of apples. Just north of The Carriage House Inn Bed and Breakfast, in Amherst County, are several large orchards. They sell fresh fruits and produce during the growing seasons and their apples in late August until mid-October are fabulous. You can even pick them yourself, if you are willing and they make a fabulous apple spice bread.
We serve this Apple Spice Bread as our fourth breakfast course, during September, when we have served a savory entrée. Yes, you read correctly, we serve a four course for breakfast each morning. Generally we start with a Smoothie Shot, then a Taste of Yogurt topped with fresh fruit, followed by the Entrée and accompaniments. The last course is something sweet, or dessert-like. Our Apple Spiced Bread certainly hits our fourth course note.
If you don’t live near an orchard or farmer’s market then you can purchase apples at the supermarket, but if you want the total experience of picking the apples and then baking them this is a great area to get that experience! Below is a list of near by orchards in the event you want to plan your stay here with a stop at one of our orchards.
Ingredients for Apple Spice Bread:
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup sugar
- 1/2 cup oil (corn or canola)
- 2 eggs, beaten
- 1 teaspoon vanilla
- 2 cups coarsely chopped apples
- 1/2 cup raisins
- 1/2 cup chopped nuts (pecan or walnut)
- 1 teaspoon sugar
- 6 nut halves (pecan or walnut)
Preheat oven to 325 degrees. Grease a 9-inch loaf pan and line the bottom with waxed or parchment paper.
Mix the flour, baking soda, salt, cinnamon and cloves. Set aside.
In a large bowl, mix 1 cup of the sugar with the oil; add eggs and vanilla. Stir in apples, raisins and nuts; add flour mixture, stir until mixed.
Pour batter into pan and level the top. Bake 20 minutes.
Remove gently from the oven and sprinkle 1 teaspoon of sugar onto the top, press the nut halves down the center of the bread. Return to oven, bake an additional 30-40 minutes (or until tester comes out clean). Turn onto a rack to cool.
Makes 1 loaf.
This bread freezes well and makes a delightful addition to a bagged lunch. Enjoy!
P.S. Remember, you can always request a dish you have read about on our blog to be served anytime you stay with us at The Carriage House Inn Bed & Breakfast. As long as we can get the ingredients we are happy to make your breakfast dreams come true.
Near by Orchards. Please click on each orchard to get their hours of operation as well as directions.
As the dog days of summer are alive and well in Central Virginia we are celebrating the end of season’s heirloom tomatoes this month in our monthly recipe post. As most of you know we post a recipe monthly. Usually the recipe is something we have served at The Carriage House Inn Bed and Breakfast. This month, although our guests would probably love this, we didn’t feel it fit into a breakfast menu, but we’re sharing with you anyway because it is delicious!
- For the best color and flavor be sure and purchase the freshest and most colorful heirloom tomatoes. We used dark orange tomatoes, but you can use whatever you find at your local farmer’s market. The most colorful golden yellow squash is also recommended.
- To make this recipe takes only about 15 minutes. Remember though that you need at least 2 hours to chill the soup in the refrigerator.
Enjoy this refreshing bowl of cold soup and beat the heat!
- 2 pounds yellow heirloom tomatoes, cored and quartered
- 1 small yellow onion, diced
- 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
- 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
- 1 garlic clove, thinly sliced
- 1/2 cup carrot juice, fresh or canned
- 3 tablespoons sherry wine vinegar
- 2 tablespoons olive oil
- kosher salt
- 1 avocado
- 1 small red heirloom tomato
In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
At serving time, halve, pit and dice avocado. Core and dice red tomato. Serve soup in chilled bowls topped with avocado and tomato.
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