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Archive for the ‘Our Favorite Recipes’ Category

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.

 

 

 

 

Recipes from the Kitchen of A Bed of Roses: Polenta Egg Nests

July 21st, 2011 by abedofroses

Polenta Egg Nests

A Polenta Egg Nest with Mango Blueberry Fruit Salad

We tried a new recipe the other day and it was a big success! It involves making the polenta at least one day ahead, but it was worth it. The little secret is the hidden applewood- smoked bacon lining the nests. It gives a smokey flavor to the whole dish.

Ingredients:

Polenta-

•   2 Tbs butter

•   1/4 cup minced scallions

•   3 cups water

•   1 tsp salt

•   1 cup of course yellow cornmeal

•   1/2 cup freshly grated Parmesan Reggiano

•   1 Tbs fresh thyme, minced

 

Eggs-

•   20 slices of bacon, preferably applewood-smoked

•   6 oz grated mexican cheese blend, divided

•   6 oz grated gouda, divided

•   8 large eggs

•   1/4 cup sliced scallions

•   1 tsp fresh thyme

Directions:

One or two days before serving make the Polenta

  1. Melt butter in a medium saucepan. Add scallions and sauté just until limp.
  2. Add the water and salt and bring to a boil.
  3. Gradually whisk in the corn meal and bring to a boil.
  4. Reduce heat to low and simmer until thick and creamy, 10-14 minutes, stirring frequently.
  5. Stir in Parmesan and 1 Tbs fresh thyme. Season with salt & fresh ground pepper.
  6. Cool to room temperature then cover and refrigerate at least overnight or for up to 2 days.

To make the baked eggs

  1. Preheat oven to 400°F.
  2. Heat one or two large skillets over medium heat and add bacon. Fry until just brown but still pliable- not crisp!
  3. Drain on paper towels and cool enough to handle.
  4. Line the sides of eight Ramekins with two slices of bacon each forming a collar. Put 1/2 slice of bacon in the bottom of each Ramekin.
  5. Put about 1/3 cup of polenta into each Ramekin, pressing into the bottom and up the sides to form a nest.
  6. Mix the grated cheeses in a bowl and sprinkle 1/4 cup of cheese in each Ramekin.
  7. Crack one egg into the center of each “nest”.
  8. Sprinkle with remaining cheese, scallions, thyme and black pepper.
  9. Place Ramekins on a rimmed baking sheet and bake about 23 minutes or just until the egg whites are almost set.
  10. Let eggs stand at room temperature for 5 minutes before serving. They will continue to cook.

 

 

 

Recipes from The Kitchen of A Bed of Roses: Orange Stuffed French Toast

July 8th, 2011 by abedofroses

Breakfast French Toast at A Bed of Roses

Our Orange Stuffed French Toast with Vanilla Scented Fruit Salad and Bacon

The editor of OutreachNC magazine recently stayed with us and requested our version of this popular recipe. We hope you enjoy it as much as she did!

 

Ingredients:

  • 1-2 long loaves of French Bread, sliced at a diagonal
  • Orange marmalade (our favorite is Mackays, imported from Scotland and made with champagne)
  • 1/2 to 1 Package of Cream Cheese, softened
  • 4 large eggs
  • 1/2 cup milk
  • Orange zest to taste
  • Melted butter for brushing
  • Confectioners sugar for dusting

 

Instructions:

  • Preheat oven to 350°
  • Spray two 11”x17” metal baking pans with cooking spray.
  • Using 2 adjacent pieces of the bread per person, lay each pair open like a book
  • Spread 1 piece with softened cream cheese
  • Spread the opposite piece with orange marmalade  (This part reminds me of making peanut butter and jelly sandwiches as a kid!)
  • Press the two pieces together firmly but gently enough that the filling doesn’t ooze out
  • Repeat for 8 “sandwiches”
  • Whisk together the eggs, milk and orange zest.
  • Dip each “sandwich” in the egg mixture, turning to coat
  • Place in prepared pan so they don’t touch one another
  • Brush with melted butter
  • Bake at 350° for 20 minutes.
  • Dust with confectioners sugar and serve with real maple syrup.

 

Recipes from the Kitchen of A Bed of Roses: Lemon Pecan Cookies

April 30th, 2011 by abedofroses

Lemon Pecan Butter Cookies

Lemon-Pecan Cookies

These lemony butter cookies are light and delicious. They are perfect for a light spring or summer luncheon.

Ingredients:

  • 1 1/2 cups flour
  • 3/4 cup pecans, lightly toasted and chopped
  • 1 Tbs cornstarch
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 12 Tbs unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 egg yolks
  • Zest of 1 lemon
  • 1/4 tsp lemon extract
  • Extra sugar for sprinkling

Directions:

  1. Preheat the oven to 300°
  2. Line baking sheets with parchment paper
  3. Blend flour, cornstarch, baking soda and salt in a bowl or 4 cup measure
  4. In a mixer, beat the butter on medium speed for 3 minutes
  5. Add sugar in two additions, beating for 1 minute after each addition
  6. Blend in egg yolks, lemon zest and lemon extract
  7. Add flour mixture on low speed in two additions
  8. Add nuts with flour on second addition and beat just until flour is absorbed
  9. Place rounded Tablespoons of dough on the prepared baking sheets, 2 inches apart*
  10. Sprinkle tops with granulated sugar and bake 20-25 minutes or until tops are golden.
  11. Let cookies sit on the sheets for 2 minutes, then transfer to a wire rack to cool completely. Sprinkle with confectioners sugar (optional).

*(Bakers tip: use a 1 Tbs. ice cream scoop- the dough pops right out and the measurement is perfect. Works great for mini-muffins too!)

Recipes from the Kitchen of A Bed of Roses B&B – Peaches with Orange Sauce in a Puff Pancake.

April 17th, 2011 by abedofroses

Peaches in a Puff Pancake

Peaches in Puff Pancake

This recipe was handed down to me by the previous owner of A Bed of Roses, Janis, and the first time I made it I thought it must be magic, because it is so simple but looks so dramatic, especially when it first comes out of the oven! (By special request from Sarah)

Serves 4

Ingredients:

Peaches with Orange Sauce-

  • 5-6 peeled and sliced fresh peaches or 1 bag of frozen peaches (don’t use canned peaches!)
  • 2 Tbs sugar
  • 2 tsp corn starch
  • 2 Tbs butter
  • 2 Tbs orange juice
  • 1 tsp vanilla

Puff Pancake-

  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • a heavy dash of nutmeg

Instructions:

For the Sauce-

Place butter, corn starch and sugar in a large non-stick sauce pan along with peaches and sauté for 10 minutes until warmed through.

Add orange juice and vanilla and simmer for 5 minutes

For the Pancake-

Preheat oven to 425°

Spray 4 Texas muffin tins or ramekins of the same size with PAM.

Wisk the eggs, milk, flour and nutmeg together and pour into the prepared tins so that each is 2/3 – 3/4 full.

Bake for 25 minutes and watch the magic! They will deflate a little bit when they come out of the oven, but a natural hole will have formed in the middle of the “puff”.

Assemble-

Dust with confectioners sugar and place on plate. Pour warm peaches in orange sauce over the puffs, filling the hole and spilling over onto the plate. Garnish with and orange slice and fanned strawberry.

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