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Posts Tagged ‘A Bed of Roses Recipes’

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.

 

 

 

 

 

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: 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: 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.

 

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