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Posts Tagged ‘Recipes from A Bed of Roses’

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 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- 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

 

 

 

 

 

 

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