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Archive for the ‘Our Favorite Recipes’ Category

Recipes from the Kitchen of A Bed of Roses- Aromatic Spice Cookies

October 28th, 2013 by abedofroses

Spice cookies are perfect for Fall

Spice cookies are perfect for Fall

Perfect for a crisp fall day. Come back to the inn from hiking in the western North Carolina Mountains and curl up by the fire with some spice cookies and warm apple cider or tea! .

Ingredients:

  • 3/4 cup melted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/4-1/2 cup sugar for rolling

Instructions:

  1. Combine 1cup sugar, melted butter and egg in a mixing bowl until smooth.
  2. Stir in molasses
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger
  4. Blend into the molasses mixture
  5. Cover and chill dough for 1 hour.

Preheat oven to 350°

  1. Put remaining sugar in a small deep bowl
  2. Roll dough into walnut sized balls and roll them in the sugar
  3. Place cookies 2 inches apart on ungreased baking sheets
  4. Bake 8-10 minutes. Cool on wire rack.
  5. Dust with confectioner’s sugar (optional)

Recipes from the Kitchen of A Bed of Roses: A Romantic Honeymoon Breakfast for Two

September 7th, 2013 by abedofroses

An Intimate Breakfast for Two

An Intimate Breakfast for Two

There is nothing like opening the front door of your inn to a bride, still in her wedding dress, standing there with her new husband, straight from the wedding reception. That’s one of the best reasons for being an innkeeper. We recently had some newlyweds that were lucky enough to have the whole inn to themselves for one night of their honeymoon. We served them this elegant but easy two-course breakfast at our romantic little table for two.

  • Persian Watermelon Salad
  • Chived eggs in Puff Pastry
  • Roasted Rosemary Potatoes
  • Chicken Apple Sausage
  • Juice and coffee
Chived Eggs in Puff Pastry with Roasted Rosemary Potatoes

Chived Eggs in Puff Pastry with Roasted Rosemary Potatoes

 

For this menu you start the side dish first.

Roasted Rosemary Potatoes

  1. Preheat the oven for 400°.
  2. Wash and chop 2 medium to large Red Bliss Potatoes into a medium dice.
  3. Peel 1/2 of a large Sweet Potato and chop into a medium dice.
  4. Combine into a ceramic casserole dish. Add chopped fresh rosemary and freshly ground pepper. Drizzle with Olive Oil.
  5. Bake for 1 hr., stirring well once after 30 minutes

 

The Main Course consists of eggs served in a nest of puff pastry. While the potatoes are roasting:

  1. Whisk 3 eggs per person with 1 Tablespoon of creamy ranch dressing per person.
  2. Add chopped fresh chives to taste and put aside.
  3. For the puff pastry you can use the canned pastry sheets* made by the folks who brought you canned crescent rolls. These are the perfect size for 4 servings. (When we prepare this breakfast for two, we get to have some too!)
  4. Lay the pastry sheet out on a wooden surface and cut into 4 squares.
  5. Spray a Texas Muffin Tin with nonstick spray and arrange the pastry squares in the bottom of each one with the corners draped over the sides.
  6. Put aside until the first course is prepared.
Persian Watermelon Rose Salad

Persian Watermelon Rose Salad

For the first course:

We inherited this refreshing watermelon salad recipe from the previous innkeepers here at A Bed of Roses and we love it. The sweetness of the watermelon is combined with sweet dates and set off perfectly with salty pistachios. A little detective work led me to the original source of the recipe. The link to the complete recipe is here at The Nourishing Gourmet. It’s simple to prepare and the organic rose petals and edible rosewater raise this fruit salad to the level of “elegant”, especially if you own a melon scoop. We serve it in dainty glass bowls.

Put aside the watermelon salad and start the eggs.

  1. Melt a tsp of butter in a large nonstick frying pan. When the foam subsides pour the egg mixture into the pan and turn to low.
  2. If preparing enough eggs for 4 you will cook for approximately 20 minutes, using a spatula in long slow strokes to keep the eggs from sticking. If preparing just enough for 2 it will take a few minutes less, but beware of cooking them too fast or stirring them too often. Turn the heat off and cover when the eggs are still slightly wet and serve the first course. The eggs will continue to cook.
  3. While the eggs are cooking bake the puffed pastry squares in a preheated 375° oven for 11 minutes. If you don’t have a second oven or toaster oven you can bake these before the potatoes and reheat just before serving.
  4. To serve, mound the eggs lightly into the puff pastry cups, spilling over a little.
  5. Sprinke the roasted potatoes with seasoned salt and serve alongside the egg cup.
  6. Garnish with a slice of fresh ripe tomato, green and yellow pepper slices and parsley.

*Just a note: when I first bought the inn I diligently searched for puff pastry recipes online, but when I found them they almost always said making it from scratch was time consuming and unnecessary. The frozen puff pastry is fine. For this recipe the canned sheets make the perfect amount and add a touch of sweetness to complement the savory eggs.

 

 

 

 

 

Perfectly ripe juicy mangoes are finally available! My Favorite Mango Recipes.

July 6th, 2013 by abedofroses

Sweet Ripe Mangoes

Sweet Ripe Mangoes

Finding the perfect mango at the grocery is an art, but one that is far easier to master this time of year. Here in Asheville, Florida Mangoes are in season from May to September and you can find a few different varieties. We see everything from the yellow Champagne mangoes that are more elongated and creamy to the large fat rounded Kent and the sweet and juicy Tommy Atkins varieties. Mangoes when they’re ripe don’t need much to bring out their flavor, but here are a few ways that I love to prepare them.

A simple Mango Blueberry salad on a bed of lettuce is a lovely accompaniment to my buttery, lemony Dutch Babies at breakfast time. Just peel and dice (a large dice) the mangoes and combine with an equal amount of fresh washed blueberries. Sprinkle with a little sugar. I find most recipes call for way more sugar than you need. Add lemon zest and a little bit of lemon juice and orange juice, then refrigerate until ready to serve.

Elegant Muesli Fruit Parfaits

Elegant Muesli Fruit Parfaits

Another way to dress up mangoes for breakfast or dessert is layered into a muesli fruit parfait. The muesli is made the night before. Combine 1/4 cup of sugar with 1/4 cup fresh squeezed lemon juice. Add 3/4 cup of milk and 1 1/4 cups of rolled oats. Cover and refrigerate overnight. In the morning it will have a thick pasty consistency. Chop strawberries, 2-3 large berries per person. Wash enough fresh blueberries for two small handfuls per person. Peel and dice one mango and then start to assemble. These look lovely in champagne flutes. Put a handful of the chopped strawberries in the bottom of each glass and layer a few of the blueberries, then a few chunks of mango. About half the glass should be filled. Put a spoonful of the muesli on top of the mangoes and a little whipped cream on top of that. Layer again starting with the strawberries and ending with the muesli. Top each with whipped cream and serve.

For a savory meal mangoes pair well with grilled chicken. I like to top grilled chicken with a mango salsa. Marinate 2 boneless skinless chicken breasts in 2 Tbs. tamari sauce mixed with 2 Tbs. honey. Let it sit in a glass bowl while you prepare the salsa. Combine a peeled chopped mango with 2 Tbs. fresh squeezed lime juice, 2 Tbs. diced onions and 3 heaping teaspoons of ground coriander. Grill the chicken for 7 minutes or until done. We use wood lump charcoal with a handful of mesquite chips to give it a smoky flavor. Top with salsa.

Another great way to serve mangoes and chicken together is in a grilled mango chicken salad. Crush a large clove of garlic into a 1 quart Ziploc freezer bag. Add 1 tsp. of fresh squeezed lime juice and 1 tsp. of olive oil. Add 1/4-1/2 tsp. of ground cumin then put 2 boneless skinless chicken breasts in the bag, seal and squish around to mix. Let the chicken marinate while you prepare a salad of mixed greens, red, yellow or orange diced peppers, cucumber and any other favorite fresh vegetables. Toss with a slightly sweet vinaigrette. I like to combine balsamic and raspberry vinegars and then add a little pomegranate juice and honey. Add just enough olive oil that the dressing emulsifies when whisked. Grill your chicken, slice it and top the salad with the chicken slices and peeled, sliced mango. Perfect for a hot summer night’s supper.

Recipes from the Kitchen of A Bed of Roses: A Springtime Asparagus Goat Cheese Tart

April 22nd, 2013 by abedofroses

Asparagus Goat Cheese Tart

A light springtime tart

It’s finally Springtime! One of the harbingers of Spring that I really look forward to is tender fresh asparagus that hasn’t been shipped all the way from Peru! One of my favorite ways of enjoying asparagus is in a light tart with local goat cheese paired with a minted fruit salad of fresh strawberries, pineapple and sliced kiwis.

 

Ingredients:

  • One 1/2-pound frozen puff pastry sheet, thawed
  • 1/2 bunch scallions (white and pale green parts only), sliced thin (around 1/3 cup)
  • 1 tablespoon unsalted butter
  • 1/2 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
  • 2 large eggs
  • 3-ounce log soft mild goat cheese
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 2 tsp finely chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled

Directions:

  1. On a lightly floured board, roll out pastry into a 14-inch square and fit into an 9-inch tart pan with a removable fluted rim.
  2. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
  3. Preheat oven to 425°F. with a baking sheet on lowest rack.
  4. In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute. Cool.
  5. In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 minutes, and drain well, reserving tips separately.
  6. In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
  7. Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables
  8. Bake tart in pan on heated baking sheet in the oven 15 minutes
  9. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
  10.  Remove rim of pan carefully and serve tart warm or at room temperature.

Recipes from the Kitchen of A Bed of Roses. How to make an old recipe Holiday Worthy: Putting the Soufflé into Herbes de Provence Soufflé.

December 14th, 2012 by abedofroses

Savory Breakfast Souffle

Separating the eggs helps the souffle brown up nicely

A recipe that I inherited from the last innkeeper tasted great and worked well for a house full of guests, but something about it always bothered me. It was called a “soufflé”, but I had my doubts. The recipe called for layering cheese, then a cream mixture, a layer of herbed eggs topped with more of the cream mixture. In my mind the result, while tasty, wasn’t light and airy enough to be called a soufflé. I looked up the definition and then went to work. While the result may still not be a classic French soufflé, separating the eggs and beating the egg whites adds the airy feel I was looking for and the presentation is much prettier as well. With some sour cream praline biscuits and roasted chived potatoes this makes a really special holiday brunch. Serves 8.

Herbes de Provence Soufflé

  • 4 cups shredded cheese- choose your favorite, mild cheese or a combination of Monterey jack and cheddar.
  • 14 eggs
  • 1 cup heavy cream
  • 1 Tbs Dijon mustard
  • 1/4 tsp white pepper
  • 2 Tbs Herbes de Provénce Blend ( I prefer one heavy on the lavendar)
  1. Preheat oven to 350°
  2. Spray an 9″x13″ glass baking dish with nonstick spray
  3. Spread cheese in bottom of dish
  4. Whisk the cream, mustard and white pepper until it just begins to thicken
  5. Separate the eggs into two mixing bowls.
  6. Whisk the Herbes de Provence into the egg yolks
  7. Beat the egg whites until quite frothy then fold into the yolk/herb mixture
  8. Pour half of the cream mixture over the cheese
  9. Pour the egg mixture over the cream layer
  10. Pour the remaining cream over the eggs
  11. Dot with butter
  12. Bake for 40 minutes
  13. Let settle for 5 minutes, cut into squares and serve.

Recipes from the Kitchen of A Bed of Roses: Preview from the New NCBBI Cookbook

August 1st, 2012 by abedofroses

Peach Topped Bavarian Torte

Arrange the peaches decoratively on top of the cheescake.

Two new cookbooks are coming out and a bunch of our recipes are appearing in both! The newest edition of the Asheville Bed & Breakfast Association Cookbook has gone to the printer and the North Carolina Bed & Breakfast and Inns Cookbook should be out the first week in September. Here is a sneak preview from the NCBBI Cookbook. Check our recipe section soon for a preview of the newest ABBA cookbook!

Peach Topped Bavarian TorteNorth Carolina Bed & Breakfasts & Inns

My sister Marianne gave me this recipe in 1972. I had to increase her original recipe to fit current spring form pan sizes.  It’s a crowd pleaser. For the B&B I cut it into squares to serve in the afternoons.

Ingredients

Crust

  • 3/4 cup softened margarine or butter
  • 1/2 cup sugar
  • 3/8 tsp vanilla extract (we used Madagascar)
  • 1 cup flour
  • 1 cup finely chopped pecans

Cheesecake

  • 12 oz (1 1/2 8oz packages) softened cream cheese
  • 1 1/2 eggs (not easy to do! I beat the second egg and poured in half)
  • 3/8 cup sugar
  • 1 1/2 tsp vanilla

Topping

  • 29 oz can of sliced cling peaches in juice, well drained
  • 1 tsp cinnamon
  • 1 tsp sugar

Preparation

  1. Beat margarine or butter with sugar and vanilla at medium speed until well blended
  2. Add flour and mix.
  3. Stir in pecans.
  4. Flour hands and press mixture into the bottom and 1 inch up the sides of a spring form pan.
  5. Beat cream cheese and 3/8 cup sugar at medium speed until smooth
  6. Beat in egg and vanilla until blended
  7. Pour into pan
  8. In large bowl combine cinnamon and sugar. Add peaches and toss lightly
  9. Arrange on top of cream cheese mixture
  10. Bake 10 min at 450°
  11. Reduce heat to 400° and continue baking 25 minutes more
  12. Cool in pan 20 min, then carefully remove sides

Serve warm or refrigerate

 

 

Recipes from the Kitchen of A Bed of Roses B&B – A Cinco de Mayo Breakfast Egg Casserole

May 4th, 2012 by abedofroses

Eggs and jalapenos

Eggs and spicy chiles are a great combo

Start Cinco de Mayo off right with a delicious Breakfast Casserole with a Mexican flair! Just about every B&B has some version of this crust-less Mexican quiche and it’s easy to see why. It’s easy to make, easy to adapt to more or fewer guests, and it’s sure to please everyone. It starts out mild but you can spice it up to taste or add a spicy salsa on the side. I serve mine with a spicy apple salsa that combines sweet and spicy flavors for an unusual twist.

Serves 8

Ingredients:

  • 10 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups cottage cheese
  • 4 cups shredded Mexican cheese blend
  • 2 small cans of chopped green chiles
  • 1 diced jalapeno (optional)
  • 8 Tbs melted butter

Spicy Salsa:

  • 3 Granny Smith Apples
  • 1 red apple
  • 1 diced jalapeno
  • 1/4 cup diced onion
  • juice from 1/2 lime
  • 1 Tbs jalapeno jelly or to taste

Instructions:

  1. Preheat oven to 350°.
  2. Combine the first 9 ingredients, eggs through butter, in a large bowl.
  3. Pour into a greased 9”x12” glass baking dish and sprinkle with paprika.
  4. Bake 40 minutes. Let sit for 5 minutes and cut into 8 pieces.
  5. Combine salsa ingredients and serve alongside the eggs

Recipes from the Kitchen of A Bed of Roses – Caramel Sauce to Warm up Breakfast

March 9th, 2012 by abedofroses

Caramel Sauce Cooking

I love watching the cream swirl into the sauce like marbling paint.

This simple, luscious caramel sauce is easy to make and adds a rich decadent touch to breakfast waffles or any dessert.

  • 3/4 cup Brown Sugar
  • 3 Tbs Water
  • 2 Tbs Butter
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp real vanilla extract
  1. Mix the brown sugar and water in a small saucepan
  2. Bring to a low boil and simmer 5 minutes
  3. Add butter and continue to simmer just until it dissolves
  4. Remove from heat and stir in vanilla and cream.
  5. Cool slightly.

Serve over waffles topped with apples sautéed in butter, cinnamon and brown sugar for a special weekend breakfast treat!

Recipes from the Kitchen of A Bed of Roses- Simply Delicious Baked Grapefruit

October 7th, 2011 by abedofroses

Baked Grapefruit with Brown Sugar

Simply Delicious Baked Grapefruit

We’ve gotten two requests from guests this week for this recipe and it is so simple that I’m almost embarrassed to share it.  This is for Bonnie and Nevada. I hope you enjoy making it at home!

I love grapefruit just as they are with no adornment at all, but to make them even better, I like to bake them with a little brown sugar and top with a dab of homemade cranberry sauce. It’s simple yet elegant. Here’s how.

  • Preheat the oven to 350°.
  • Line a metal baking pan with aluminum foil.
  • Cut two grapefruit in half crosswise and trim the bottoms to make sure they sit flat and level in the pan.
  • Section the grapefruit with a sharp knife. I highly recommend a two sided grapefruit knife. The double blade on one end cuts both sides of the membrane in one motion, then the scoop blade cuts the back and bottom for easy eating.
  • Top each grapefruit half with 1 Tbs of brown sugar.
  • For each half cut 1 pat of butter in half and place on top.
  • Bake for 30 minutes.
  • Remove to individual plates and fill the center hole with just enough homemade cranberry sauce to cover it.

Serves 4.  See recipes below for cranberry sauce.

Double edged grapefruit knife

Handy grapefruit knife with two blades

Two Cranberry Sauce Recipes- the Long and the Short Versions

I keep a jar of this cranberry sauce in my fridge, since we make this dish so often. I’ve never tried freezing it, but I can’t see why not!

The Long Elaborate Version:

  • 1 cup Ruby Port
  • 2 cinnamon sticks, broken in half
  • 1 cup dried cranberries
  • 1 12 oz bag fresh cranberries
  • 3/4 cup water
  • 1/3 cut sugar
  • 1/4 tsp ground cloves
  • orange zest to taste
  1. Bring port and cinnamon sticks to a boil in a medium saucepan. Reduce heat and simmer 5 minutes.
  2. Add dried cranberries and simmer 3 more minutes.
  3. Add fresh cranberries, water and sugar and bring to a boil, stirring.
  4. Reduce heat, cover and simmer stirring often for about 20 minutes, until sauce is thickened and berries have collapsed.
  5. Discard cinnamon sticks and refrigerate.

The Short and Easy Version:

  • Take 1 can whole cranberries
  • Mix with a dash of ground cloves, ground nutmeg and ground cinnamon.
  • Microwave on high for 2 minutes
  • Refrigerate

 

 

 

 

 

 

Recipes from the Kitchen of A Bed of Roses – August’s Bounty in a Fresh Ratatouille Adapted for Breakfast, Lunch or Dinner

August 12th, 2011 by abedofroses

 

Multicolored fresh tomatoes

Fresh tomatoes from the Farmers Market

My first version of this fresh vegetable stew came straight from Molly Katzen’s Moosewood Cookbook. I was living in Ithaca, NY when the Moosewood Café opened in the DeWitt Mall, a converted old school building. The architectural firm my first husband worked for was on the 4th floor of the DeWitt and the Moosewood was one our favorite haunts. Much has changed since then, but not my love for this spicy tomato dish. I have adapted the recipe several times and put it to new uses. The movie “Ratatouille” has only served to endear it to me even more. Once you make the basic recipe you can use it in several ways. For dinner pair it with pasta or couscous and foccacia, or try Ratatouille crepes, sprinkled with grated cheese. For breakfast or brunch there’s nothing better than a “Rat” omelet or a Ratatouille Goat Cheese Tarte. Here’s where you start!

Ratatouille

  • 1 Tbs Olive Oil
  • 1 red onion, cut in half and thinly sliced
  • 2-3 leeks, thinly sliced, white ends only
  • 3-4 scallions chopped
  • 1 green bell pepper roughly chopped
  • 2 garlic cloves, peeled and put through a press or diced
  • 1/4 cup chives, chopped
  • 2 Tbs fresh rosemary, chopped
  • 1/2 tsp dried hot pepper flakes
  • dried oregano or Italian spice blend to taste
  • 4 cups coarsely chopped tomatoes
  • 1 Italian or Japanese eggplant, cubed (not peeled)
  • 2 zucchini sliced and quartered
  • 3 Tbs parsley, chopped
  • Freshly ground black pepper
  • Freshly grated Parmesan Reggianno

Directions:

  1. In a very large deep sauté pan or saucepan heat the olive oil and sauté the onions, leeks, green pepper, garlic, scallions, chives for 10 minutes, stirring often
  2. Add rosemary and red pepper flakes, cook for an additional minute.
  3. Add tomatoes, breaking them up as they cook and simmer for 10 minutes.
  4. Add zucchini and eggplant and continue to cook for 10 minutes.
  5. Add parsley and freshly ground black pepper.
  6. Serve immediately topped with grated parmesan over couscous or pasta, or reserve some to use later in an omelet, crepes or tarte.
Ratatouille Goat Cheese Tarte

Ratatouille Goat Cheese Tarte

Ratatouille Goat Cheese Tarte

For 9” pie shell:

  • 1/2 cup heavy cream
  • 4 eggs
  • Ratatouille
  • 4 oz goat cheese
  • pepper

Directions:

  1. Prepare your favorite pie crust recipe, roll out and line pie plate. Cover with plastic wrap and refrigerate overnight.
  2. Preheat oven to 400°
  3. Place pie crust in the freezer for 10 minutes.
  4. Prick holes in pastry, place foil shiny side down in shell and fill bottom with pie weights
  5. Bake 10 min
  6. Remove foil & weights and continue baking 5 min
  7. Cool on wire rack
  8. Reduce oven temp to 350°
  9. In bowl whisk eggs w/ a pinch of salt
  10. Whisk in cream until smooth
  11. Spread pie shell with ratatouille.
  12. Crumble goat cheese on top of rat
  13. Pour egg mixture in at the sides without covering rat completely
  14. Sprinkle with pepper and bake 30-40 minutes or until custard sets.
  15. Let sit 5 minutes. Cut and serve.

 

 

 

 

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