The Carriage House Inn B&B

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Vegetarian

Blueberry-Ginger Clafoutis

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Photo of a tray of Blueberry-Ginger Clafoutis

Blueberry-Ginger Clafoutis

A scrumptious, three-bite, custardy mini-pancake filled with fresh, bursting blueberries and zingy bits of crystallized ginger will have you delighted and amazed that there’s a “new” pancake on the block!  They are quick and easy to make and even good for you.  Made with whole wheat flour, a touch of honey for sweetness, a tiny portion of butter and low-fat milk you will feel indulged and healthy.  We purchase our fresh blueberries at the Community Market in downtown Lynchburg, VA.  Blueberries are now in season so they are especially fresh and juicy.

Ingredients:

  • 3 tablespoons butter, melted & slight cooled plus more for the pan
  • 3 large eggs
  • 1 cup low-fat milk (one percent)
  • 1/3 cup mild, light-colored honey
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 3/4 cup whole-wheat flour
  • 1 cup fresh blueberries
  • 2 teaspoons finely chopped crystallized ginger
  • 1 tablespoon confectioners’ sugar

Directions:

  1.  Preheat oven to 325 degrees.  Brush the wells of a standard-size, 12-count muffin an with butter.
  2. Whisk together the eggs, milk, honey, 3 tablespoons of the melted butter, the lemon zest and salt in a mixing bowl.
  3. Gradually whisk in the flour to form a batter, which will have small lumps.
  4. Distribute the batter evenly among the wells of the muffin pan, then add equal amounts of blueberries and crystallized ginger to each one.
  5. Bake, on the middle rack, until puffed and golden and the centers are set, about 20-25 minutes.
  6. Transfer to a wire rack to cool for about 20 minutes (the Clafoutis will sink, slightly, as they cool.)
  7. Run a knife around the edges to release them from the pan.
  8. Serve while warm with a dusting of confectioners’ sugar on top.

Easier to make than pancakes!  Can be refrigerated for up to 2 days and re-warmed in the microwave oven for 20-30 seconds each.  We serve these to our guests, at The Carriage House Inn Bed and Breakfast, with blueberry syrup, on the side.

Asian Pear Salad with Pecans and Radicchio

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Asian Pear Salad

Asian Pear Salad.  Have you heard of Asian Pears?  Have you tried an Asian Pear?  As you know by now The Carriage House Inn Bed and Breakfast serves a fruit course each morning and when serving a savory entrée we sometimes serve a salad.  This month’s recipe is just one of those salads. Pictured above is the Asian Pear Salad served with Canadian bacon and our wamlet (an omelet made in our Belgium waffle maker.

But first, let me tell you about the Asian Pear.  It is also known as the “apple pear” as it is crunchy, juicy and round like an apple, but it has an unmistakable pear flavor.  Even when ripe they’re crunchy so hold up well in a salad or when baking.  Originally from East Asia, they are now grown in California, Oregon, and Washington in the United States.

When purchasing an Asian Pear choose one that is the most fragrant and with little to no brown spots.  When ripe they are hard and do not soften (unlike a traditional pear.)  They are ready to eat when purchased.  You can store them for up to a week at room temperature or up to 3 months in the refrigerator.

Now let’s get cooking!

Ingredients:

  • 3/4 cups pecan halves, cut into thirds lengthwise
  • 2 teaspoons unsalted butter
  • kosher salt
  • 1 1/2 tablespoons sherry vinegar
  • 1/2 teaspoon sugar
  • freshly ground black pepper
  • 2 tablespoons walnut oil
  • 2 tablespoons extra-virgin olive oil
  • 1 small head radicchio, cored, leaves separated and torn into bite-sized pieces (about 4 lightly packed cups)
  • 3 oz. frisée, trimmed and torn into bite-sized pieces (about 4 lightly packed cups)
  • 1 medium Asian Pear, quartered lengthwise, cored and thinly sliced crosswise ( about 1 cup)

Directions:

Position a rack in the center of the oven and heat to 350 degrees.

Put the pecans on a small, rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6-8 minutes.  Add the butter and 1/2 teaspoon salt and toss with 2 heatproof spatulas until the butter is melted and absorbed by the nuts.  Set the nuts aside (they can be added to the salad warm or at room temperature.)

In a small bowl whisk together the vinegar, sugar and 1/4 teaspoon each salt and pepper.  Slowly whisk in the oils until well combined.

Combine the radicchio, frisée and pear in a large bowl and toss with just enough vinaigrette to coat.  Add the nuts, toss and serve.