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Posts Tagged ‘Breakfast at a B&B’

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.

 

 

 

 

 

First Time at A B&B? How to Get the Most Out of Your B&B Experience.

April 29th, 2013 by abedofroses

Oregano in bunny pot

You’ve decided that maybe a B&B really is a “better way to stay” than an anonymous hotel with cookie cutter rooms. Now how do you make sure that you’re really getting all the benefits of a bed and breakfast when you’ve never been to one before? Here are some tips on how to maximize your stay and make it really memorable.

First of all, at a bed and breakfast be sure to stay for breakfast! This may seem like a no-brainer, but it’s natural to want to pack the most into your vacation or weekend stay in a new place. You want to see it all and do it all! But breakfast at a bed and breakfast is the main event. It’s integral to the whole experience of an inn versus a hotel. Of course there’s the food. One of the reasons people become innkeepers is because they love to cook and they love to present their guests with a beautiful plate that will make their inn stand out in the crowd. Most likely it is home cooked from scratch, many times from fresh local ingredients or even from the innkeeper’s own garden. It’s not at all unusual for an innkeeper to have culinary training in gourmet cooking or catering. You won’t be getting short order eggs and bacon! It’s going to be special.

Dining room table

Dining Room Table Set for Breakfast

Beyond just the delicious food is the experience of sharing your breakfast with the other guests. Depending upon how the individual inn handles breakfast, you will meet all or many of the other guests staying at the inn at the breakfast table. I’ve always felt that this is where the magic happens! People from all different regions of the country or the world, with totally different backgrounds, ages and in different stages of their lives come together over a good meal. Connections are made, discoveries are shared and conversation flourishes. It’s definitely worth scheduling that tour a little later in the day. Most B&Bs will post the time(s) they serve breakfast on the website. If not be sure to ask!

Another thing that helps to make your breakfast a wonderful experience is to share any dietary restrictions or things you don’t eat for breakfast with your innkeeper well in advance of your arrival. That way you’re sure to get a breakfast that will be enjoyable for you. There’s no need to feel uncomfortable about not eating when everyone around you is enjoying the meal. Innkeepers want to prepare a meal you’ll relish, so don’t be afraid to ask them to leave out the onions or bacon on yours. Some restrictions, like not being able to eat dairy or eggs take time to prepare for or may involve buying special ingredients so be sure to let your hosts know well in advance. If they aren’t able to accommodate you they will let you know, but most innkeepers are adept at special meals.

The LAAFF Festival on Lexington Avenue

Shopping in Asheville

Pick your innkeeper’s brain about things to do, places to eat and must see attractions in their area. The Internet is great about advertising these things, but the locals know what’s really good or what’s all hype. They can help you find what you will like, not just what’s popular. An innkeeper is also used to being a concierge. They can get you a reservation, schedule a tour, and sometimes get you a little extra special care at places they know well. Plus they know the shortcuts that your GPS won’t tell you!

Be sure to make use of the common areas. There usually are menus available for area restaurants and brochures on things to do and see. It’s also a great opportunity to socialize with other guests and find out what they’ve enjoyed doing in the area.

Pick your room carefully. This isn’t going to be like a hotel, where the rooms are basically the same with different prices for different size beds. Each room in a B&B is unique, just like those in any home. Each has its own décor, some frilly and filled with antiques and others more masculine or modern. Some are large suites and some are cozy nooks. You may have a shower but no bath or a jetted tub with no shower. Pick what you like and what is important to you. Don’t judge a room just by its price. A less expensive room may not be a value if it doesn’t have the amenities you want. Photos will make the room look as good as possible so don’t be afraid to ask how large the room is, how many windows it has or where in the house it’s located. Having expectations that are based on as much information as possible will help you avoid disappointment. Staying at a B&B should be a delight!

For more tips on your first stay at a B&B see our whole series:

  1. First Time at a Bed & Breakfast?
  2. First Time at a Bed and Breakfast? What Can I Expect at Breakfast-time?
  3. First Time at a Bed and Breakfast? What are the amenities like at a B&B?
  4. First Time at A B&B – Bed and Breakfast Etiquette: Reservations and Cancellations
  5. First Time at A B&B – Bed and Breakfast Etiquette: Should I leave a tip at a B&B?
  6. First Time at A B&B – Bed and Breakfast Etiquette: Breakfast Etiquette.
  7. First Time at A B&B – Bed and Breakfast Etiquette: Whispering and Tiptoeing around the Museum!
  8. First Time at a B&B Series: Giving up Control

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 – 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 – 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.

 

First Time at A B&B – Bed and Breakfast Etiquette: Breakfast Etiquette.

July 6th, 2011 by abedofroses

Table setting

Table setting at A Bed of Roses

This is the latest in our series, First Time at a Bed and Breakfast?

Breakfast etiquette is also different at a B&B. Unlike a hotel restaurant, the small staff at a B&B dictates specific times for service and limitations on how many different dishes are available. Many B&Bs have one or two set seatings and all the guests are served the same meal. Sometimes there are multiple courses and preparation takes a great deal of time. Preparation may even begin the night before. Please let your host know in advance if you will not be there for breakfast! There are few things worse than preparing a gourmet meal that you have to throw in the garbage! If breakfast is served at a set time, please be there on time. It is inconsiderate to make the other guests wait for your arrival while the food gets cold. Most innkeepers will serve at the appointed time whether you are there or not. They have no way of knowing when or if you will arrive, so they may or may not try to keep your breakfast warm for you.

It is also very important to notify your innkeeper as soon as you are able if you require a special diet. Most B&Bs are glad to accommodate dietary restrictions, but this takes planning. The best time to let them know of dietary requirements is when you make your reservation. We also ask guests when they check in if they just don’t care for some foods. We want to give you a meal that you will rave about, but we can’t read minds. If you don’t care for waffles or onions, we want to know about it!

Breakfast at a B&B also calls for being considerate of the other guests. One of the treats of staying at a bed and breakfast is meeting and eating breakfast with all sorts of other people. It’s not like an anonymous hotel or restaurant. It’s best to use common sense when engaging in breakfast conversation with other guests. Like a family gathering, no one wants strife while enjoying a meal together. Almost always, breakfast is an enjoyable social event and many times it’s hard for us to get our guests to leave the table and let us clean up!

Look for our next installment on the dos and don’ts of staying at a B&B: Whispering and tiptoeing around the “museum”!

 

 

First Time at a Bed and Breakfast? What Can I Expect at Breakfast-time?

April 21st, 2011 by abedofroses

Spring Breakfast Tarte

Asparagus Tarte- Tell us if you don't like asparagus!

As promised in our April 10th blog, First Time at a Bed and Breakfast?, here is the Breakfast Edition!

A B&B is not a hotel and it is also NOT a restaurant. We think that’s a very good thing. At a bed and breakfast the morning meal is the main event! We pride ourselves on providing a gourmet start to your day. Every B&B is different in how they approach breakfast so don’t be afraid to ask your innkeeper what they provide. Most provide a full meal rather than a continental breakfast. Some serve buffet style where you come down during a certain time range and help yourself. Some serve family style at a set time with one table and plates are passed around. Others, like A Bed of Roses, provide a plated, multi-course breakfast served to you at the table at a set time. Depending upon the size of the inn and their staffing, there may be multiple “seatings” or a single set time for breakfast. We prefer a single seating at 9AM so that all the guests eat together and we can give them our full attention. Some inns have several small tables that feel more restaurant style and provide you with privacy at breakfast. Most will seat all the guests together at one large table like we do here. For us, at A Bed of Roses, that’s where the magic happens! People of all different ages come from all over the country with all different backgrounds and they sit down at the breakfast table together and it just comes alive with conversation and laughter. Watching the breakfast table is definitely our favorite part of being innkeepers!

“But what if I have plans and can’t eat at the set time?” Check with your innkeeper about what they are able to provide. Some may be willing to provide you with an earlier continental breakfast or may be able to give you coffee and a muffin “to go”. You will most certainly see on the website when breakfast is served so you can plan accordingly. As a point of etiquette, please do tell your innkeeper as far in advance as possible if you will not be joining them for breakfast. They plan their meals well in advance, shopping for what they need for a certain number of people and may even start preparing your meal the day before.

What about the food? What can you expect, if it’s not a restaurant? You can almost always count on a wonderful breakfast. That’s what we’re known for! Some B&Bs do give you a choice of breakfast entrée, but most are not equipped to cook individual meals for each guest. We try to vary our menus to appeal to most people, but communication is the key! On most websites, when you make your reservation they will ask you if you have any food allergies or special needs. This is very important information for the innkeeper to have when planning the week’s menus! Most inns are glad to prepare food that complies with special diets. Don’t be afraid to put down things you just don’t care for either. You don’t have to have a medical condition for your innkeeper to prepare a breakfast you will be able to enjoy! We are here to give you a memorable culinary experience and will be more than glad to plan our menus around your likes and dislikes. Again, planning is the key and it can be tricky planning a menu around multiple food allergies or preferences, so please let us know as early as possible if you have a special food preference or need. The night before is probably not going to be early enough for your innkeeper to accommodate your special diet.

What will the amenities be like at a Bed and Breakfast? Stay tuned for the Amenities Edition!

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