Indulge in this recipe for Apple Crepes with Hot Cranberry Sauce
If you thought our last pancake recipe from By the Side of the Road Inn & Cottages was good, wait until you try these apple crepes with hot cranberry sauce! You’ll never want to go back to cold cereal and milk again.
- Ingredients – Crepes
- 1 cup all-purpose flour
- 1/4 cup confectioners’ sugar
- 1 cup milk
- 2 eggs
- 3 Tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch salt
- Ingredients – Apple Filling
- 6 fresh tart apples — peeled, cored, and sliced 1/4 inch thick
- 2 to 3 Tablespoons cornstarch
- 1/4 to 1/2 cup sugar (depending on variety of apple used)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 Tablespoons lemon juice with freshly grated zest
- 6 Tablespoons unsalted butter
- Ingredients – Hot Cranberry Syrup
- 1 cup white sugar
- 3 Tablespoons cornstarch
- 2 cups cold water
- 2 cups fresh cranberries
- 1 or 2 drops red food coloring (optional)
Crepes: Sift together flour and sugar in a small bowl. Combine remaining ingredients in a large mixing bowl. Add dry mixture and beat until smooth. Lightly grease a 6-inch non-stick skillet over medium/high heat. Coat the bottom with about 3 Tablespoons of batter, spreading to cover the bottom of the skillet. Cook until crepe is lightly brown; flip and quickly brown the other side. Stack between layers of parchment or waxed paper until all crepes are cooked. Makes a dozen.
Apple Filling: Prepare the apples and place in a large bowl. Combine the sugar and spice with the cornstarch and sprinkle over the apples. Coat the fruit well. Melt the butter over a medium flame/heat and add the apple mixture. Saute several minutes until juices emerge, lower flame/heat, and continue to simmer until apples are “tender crisp” — maybe 5 minutes more (again, depending on the variety used). Turn off flame/heat, cover apples, and hold warm.
Hot Cranberry Syrup: Combine sugar with cornstarch and mix well. Add cold water and stir over medium flame/heat until sugar begins to dissolve. Add cranberries and bring to a boil, stirring constantly. Reduce heat to a low boil and continue cooking as cranberries begins to burst and mixture thickens nicely, approximately 5 to 7 minutes more. Add 1 or 2 drops of red food coloring if the cranberries haven’t provided enough color.
To serve: Fill each crepe with 2 to 3 spoonfuls of warm apple filling, fold to center, adorn with beautiful red cranberry syrup, and garnish with a sprig of edible greenery. Eat and enjoy!
Originally published here.
Cream Current Scone Recipe from South Court Inn
There’s never a bad time for a scone, right? Whether it’s an 80-degree summer day or a frigid winter morning, scones are the perfect addition to any breakfast. No one does scones better than a bed & breakfast, and if you can’t make it one of our Shenandoah Valley B&Bs, then you can at least eat like you’re at one! Enjoy this recipe for Cream Currant Scones as prepared by South Court Inn in Luray, Virginia:
Ingredients:
2 cups all-purpose flour
3 tablespoon sugar
2½ teaspoon baking powder
¼ teaspoon sea salt
½ cup unsalted butter, chilled and cut into tablespoons
½ cup dried currants
1 cup heavy cream
Directions:
- Preheat oven to 400 F.
- Sift together flour, sugar, baking powder and salt. Using a pastry blender to cut butter into the flour mix until mix forms coarse crumbs. Stir in the currants. Pour heavy cream over the dry ingredients and stir with a fork or rubber spatula until combined.
- Turn the dough out onto a lightly floured surface. Using floured hands, pat out into a round about ½-inche thick. Using a 3-inch biscuit cutter, cut as many rounds as possible (or cut 10 wedges.) Cover baking sheet with parchment paper, then place dough rounds an inch apart on baking sheet.
- Bake until golden brown, about 17 – 20 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature with jam and butter on the side.
Eat and enjoy! To check out recipes from our other member inns, click here.
Photo Credit: Benson Kua
BBHSV Recipe: By the Side of the Road B&B Pancakes
We love pancakes. Really though, who doesn’t look a delicious helping of hot, griddle cakes, dripping with butter and syrup and just waiting for you to sink your teeth in for the first bite. But you haven’t really tried pancakes until you’ve tasted country pancakes with orange cardamom syrup! This recipe is a favorite at BBHSV member By the Side of the Road Bed & Breakfast and was even finalist in the Best B&B Breakfast Tournament: 2014. Want to try it out for yourself? Here’s the recipe, originally published on BedandBreakfast.com:
Ingredients
- 2 Eggs
- 5 tablespoons Butter
- 1 cup Milk
- 1 1/4 cups Flour
- 1 tablespoon Sugar
- 4 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Sugar
- 1 3/4 cups Orange Juice
- 1/4 cup Water
- 1 teaspoon Ground Cardamom
- 1 1/2 tablespoons Corn Starch
- Zest of one orange
- 10-12 Fresh sliced strawberries
Directions
- For the Pancakes: Beat the eggs in a mixing bowl until thoroughly blended. Put the butter and the milk in a saucepan, and warm over low heat until the butter is melted. Set aside and allow to cool a little. Once it has cooled a bit, stir the butter mixture into the eggs and mix well.
- Put the flour, 1 tablespoon sugar, baking powder, and salt into a bowl and stir.
- Pour the egg mixture into the flour mixture and stir only until the dry ingredients are well moistened. (Lumps are good.) Set aside batter.
- For the Syrup: Mix the dry ingredients together, and slowly stir in liquids and zest. Bring to a slow boil over medium heat, stirring constantly. When thickened, reduce heat and simmer 5 minutes.
- To Serve: Bake 4-inch pancakes on a 350 degree griddle (makes 12). Serve the pancakes stacked with a few fresh strawberries and two tablespoons of syrup atop each one.
Eat and enjoy! (Want to try a couple more BBHSV members’ pancakes? We have recipes for Banana Cream Pancakes and Apple Crisp Pancakes!) To make a reservation at By the Side of the Road Bed & Breakfast, click here.
Photo property of By the Side of the Road Bed & Breakfast
Harrisonburg’s inaugural Restaurant Week serves up local flavor
The City of Harrisonburg is home to a unique blend of locally-owned restaurants, craft breweries, grocers, bakeries and cafes, and Virginia’s first culinary district. The inaugural Harrisonburg Restaurant week, set for March 5 – 11, 2017, showcases the local flavors at more than 40 participating restaurants throughout the city.
The week-long celebration will feature the popular Taste of Downtown and introduce Savor on Port and Relish Uptown, a new branding initiative that will include a collection of local restaurants specifically on Port Republic Road and various locations throughout the city. Participating restaurants will serve upsignature dishes, daily specials, small plates, brunch bites, sweet treats and more. The week offers patrons an opportunity to visit an impressive and diverse mix of locally-owned eateries with international influences ranging from mainstream American to Asian-fusion cuisine to authentic Indian fare.
During Harrisonburg’s Restaurant Week, our chefs will showcase their creativity and talents. They create global comfort foods sourced from area farms and dishes that are inspired from secret family recipes, making it easy for you to take a “Culinary Trip around the World” right here in the Shenandoah Valley.
“This is a great opportunity to team up with our local food businesses to showcase the culinary arts in Harrisonburg,” says Brenda Black, Director of Tourism and Visitor Services. “We’re inviting visitors and our neighbors to join us as we indulge in home-grown goodness and celebrate the bounty of the Shenandoah Valley.”
“O’Neill’s Grill is very excited to be a part of restaurant week,” says Tim O’Neill, owner of O’Neill’s Grill. “It is a great opportunity for us to showcase our scratch kitchen to some of the community that hasn’t visited us before. We are also going to tie this event to one of our local monthly charity events.”
“I love these types of city wide events,” says Scott Coles, chef at Jimmy Madison’s Southern Kitchen & Whiskey Bar. “It’s an opportunity to stretch beyond my culinary boundaries and be a little more adventurous. My menu for Restaurant Week this year is “Contemporary Country” themed, with dishes such as Beer Can Quail, Mac & Cheese Tower, Spam Dynamite and a Baked Virginian.” He also says, “Restaurant Week is a chance for me to explore what the other creative minds of Harrisonburg have to offer.”
“Taste of Downtown is a unique showcase of the downtown food scene, which boasts more than 40 food-related businesses in a 40-block district” says Kim Kirk, Chief Marketing Officer at Harrisonburg Downtown Renaissance. “Every restaurant offers a unique atmosphere and culinary experience. This diversity coupled with our chefs’ commitment to showcasing the local culture and ingredients are what makes Harrisonburg’s food scene incredible.”
Tickets are not required; however, reservations are encouraged and should be made directly with the restaurant. Guests can visit as many places as they wish during the seven‐day event.
For a list of participating restaurants and details of their offers, visit www.VisitHarrisonburgVA.com/dining/harrisonburg-restaurant-week or www.tasteofdowntownhburg.com.
Roanoke set to host first ever Virginia Craft Spirits Showcase
Sip and savor Virginia spirits at the first-ever 100% made-in-Virginia distilled spirits festival, which will be the largest consumer event for in-state distillers on the East Coast, all under one roof.
Patrons of the Virginia Craft Spirits Showcase will meet Master Distillers from more than 20 Virginia distilleries, sample unique cocktails, and get new recipes. All in a fun atmosphere with live music, a food truck from Martins Downtown Bar & Grill, additional food vendors, and a sampling of some of the best Virginia craft beers. Live music provided by My Radio Band. Plus, at the end of the Showcase there will be an interactive Battle of the Bartenders Competition to determine the best Virginia cocktail crafted by regional mixologists!
“We are thrilled to partner with the Virginia Distillers Association (VDA) to bring this exciting new event to Roanoke,” says LeisureMedia360 President Steve Beyer. So far 22 of Virginia’s 42 distilleries have already signed up to participate in this year’s Showcase, and it is expected that even more will come on board as the Showcase grows for years to come. Gareth Moore, VDA President and CEO of Virginia Distillery Company adds in, “With more than half of all Virginia distilleries gathered together in one location, the Virginia Craft Spirits Showcase will be the largest event of its kind on the East Coast!”
Ticket Options
The VIP Experience (Opens at 3PM) A VIP pass gets you 10 tasting tickets plus admission to a hands-on Whiskey OR Moonshine class and tasting taught by Virginia distillers from 3-4pm. Sit, sip, relax and learn from Virginia’s distilled spirit experts about the history of the drink. The VIP pass also includes VIP Lounge Access, which will be catered by Martin’s Downtown Bar & Grill for the entire event. In addition, the VIP pass will grant you early access to the grand tasting floor, before general admission! Be the first in line for drinks and tastes from 22 Virginia distilleries! Souvenir glass for drinks and tastings also included. PLUS – your VIP ticket enters you into a drawing for a chance to win a pair of Free Tickets to see Bob Dylan perform live next door immediately following the Virginia Craft Spirits Showcase!
VIP Experience Tickets: $59.75 / VIP Experience Designated Driver: $25
General Admission (Opens at 4PM) General Admission passes get you 10 tasting tickets for the grand tasting floor, allowing you to come and enjoy great drinks, great tastes, fantastic music and a Battle of the Bartenders Competition you won’t forget! See why Virginia’s distilleries have some of the best spirits in the country! Souvenir glass for drinks and tastings also included.
General Admission Tickets: $29.75 / General Admission Designated Driver: $15
Belle Grove Plantation to host Wine Fest
Belle Grove Plantation will host its annual Wine Fest on Saturday, August 27, from 11 a.m. until 6 p.m.
Tickets are on sale now at www.bellegrove.org.
The event will feature tastings from North Mountain Vineyard & Winery (Maurertown), Mountain View Vineyard (Strasburg), Quievremont Wine (Washington), Hunt’s Vineyard (Stuarts Draft), Valerie Hill Vineyard & Winery (Stephens City), and Chateau O’Brien (Markham). Winchester Ciderworks and Old Hill Cider (Timberville) will also participate. Copper Fox Distillery from Sperryville will attend this year’s festival and provide samples of their products, which include Belle Grove 1797 Whiskey, based on the grains and techniques used at Belle Grove’s 18th century distillery.
Visitors with tasting tickets will receive a souvenir tasting glass and be able to sample from all vineyards and cideries as well as purchase wine or cider by the glass, bottle, or case. There will be tent where guests may “check” their bags, making it easier for them to move around to all the activities at the event.
Live music will be another feature of the festival. From 11:30-2:30, country music and honky-tonk singer and Strasburg native, Danni Leigh, will perform. At 3:00 p.m., Clay Arthur and the Mystic Pistols will take the stage with their eclectic variety of music including favorites from Clarence Clearwater Revival, Jimmy Buffett, George Strait, Violent Femmes, and more.
Throughout the day will be sheepdog handling demonstrations by Mark Soper and Nancy Cox Starkey in the field behind the tasting area. The U.S. Border Collie Handlers Association’s 2017 National Sheepdog Finals will be held at Belle Grove September 26-October 1, 2017.
Belle Grove’s Wine Fest will also include cooking demonstrations in the big, red barn. Master Gardener Larry Haun will present “Cooking with Herbs” from 12:00-12:30 and then conduct a tour of the Belle Grove historic herb and flower garden. At 1:30, Chef Christa Nahhas of La Nourriture Catering will demonstrate “Ciders and Sliders” with savory and sweet treats. At 3:00, Chef Blair Dolinar of Nibblins’ Gourmet and Kitchen Shop will conduct a demonstration featuring peanut soup. For dessert at 4:00, Chef Tiffany Akers Hockman of Tippy’s Bakery in Strasburg will demonstrate making a wine infused cake.
Food will be available for purchase from area vendors. Winchester based food truck, Shaffers Barbecue Palace, will bring their popular smoked meats and sides made with family recipes. Mac Shack Express will be serving up their comfort food mac n’ cheese creations.
Among the artisan vendors at Wine Fest will be Flavor Pourfection Olive Oil, Hackwood Farms pickles, salsa, and condiments, Long Ridge Cigars, Gypsy Catwalk fine clothing, Clyde Jenkins traditional split oak baskets, George Anderton blacksmithing, Mata’s Menagerie fashion accessories, Carolyn G. Findler Art Studio prints and cards, Ruff Ranch Sanctuary, and My Buddy’s Nuts Gourmet Nuts. The Belle Grove Museum Shop, a site of the Top of Virginia Artisan Trail, also sells unique gifts made by local artists and producers.
Advanced tasting tickets are on sale now for $20 at www.bellegrove.org or in the Belle Grove Museum Shop. Advanced tickets may also be purchased by cash or check at the Winchester-Frederick County Visitors Center at 1400 South Pleasant Valley Road in Winchester (open daily 9 a.m.-5 p.m.) and the Belle Grove Museum Shop (open Monday-Saturday, 10 a.m.-4 p.m. and Sunday 1-5 p.m.). At the gate on the day of the event, tasting tickets may be purchased for $25. Admission includes a commemorative wine tasting glass, unlimited tastings, access to all vendors, performances, demonstrations, and tours of the historic Manor House and landscape. General admission is $10 for visitors who do not wish to do wine tastings or who are under age 21.
For the latest information, visit www.bellegrove.org, www.facebook.com/BelleGrove, orwww.twitter.com/BelleGrove1797. Pets, large backpacks, and outside food or drink may not be brought onto festival grounds. Belle Grove Plantation is located off Route 11 at 336 Belle Grove Road just south of Middletown, Virginia 22645 and is conveniently located to I-81 (use exit 302) and I-66.
Belle Grove Plantation is a non-profit historic house museum that is a National Trust for Historic Preservation site and a partner in Cedar Creek and Belle Grove National Historical Park. The Belle Grove Wine Fest is one of the museum’s most successful annual fundraisers that contributes to the preservation and interpretation of its buildings and site.
Banana Cream Pancakes from Fox Hill Bed & Breakfast Suites
Pancakes Ingredients:
3 cups buttermilk
2 large eggs, separated
2 1/2 cups all-purpose flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Butter (for cooking)
Banana Cream Ingredients:
4 ripe bananas peeled and thinly sliced
1 cup apple juice
2/3 cup powdered sugar
1/4 cup fresh lemon juice
1 1/2 cups chilled whipping cream
Pancakes Directions:
Whisk buttermilk and yolks in large bowl. Whisk flour, sugar, baking powder, baking soda and salt in medium bowl. Whisk flower mixture into buttermilk mixture. Beat whites in medium bowl until stiff, but not dry. Fold whites into batter.
Pour about 1/2 cup batter on skillet that has been heated and brushed with butter. Arrange banana slices on top of pancakes in a single layer (about 8 slices per pancake). Cook in usual fashion. Serve with Banana Cream and Maple Syrup.
Banana Cream Directions:
Combine bananas, apple juice, powdered sugar and lemon juice in medium saucepan over medium heat. Cook until bananas are very soft, about 3 minutes. Using a slotted spoon, transfer bananas to food processor. Add 1/3 cup cooking liquid (discard remaining liquid). Puree until smooth. Chill until cold. Whip the cream and fold into banana puree.
Eat and enjoy! Thanks to Fox Hill Bed & Breakfast Suites for this recipe.
Yummy Breakfast/Brunch Casserole from Brierley Hill B&B
Thanks to BBHSV member Brierley Hill Bed & Breakfast for this delicious recipe!
Ingredients:
4 slices bread
4 Tbsp soft butter
1 cup mushrooms, sliced
1 6-oz. package Canadian bacon (or any meat)
1 1/2 cups shredded Swiss cheese
1/4 Tbsp flour
4 eggs
3/8 tsp salt
3/4 tsp prepared mustard
9 oz. half & half or milk
3/8 tsp garlic
Directions:
Trim the crust from the bread, ten spread butter on bread and place side by side in 7×11-inch baking pan, butter side down. Saute onions and mushrooms in a skillet with extra virgin olive oil for at least 5 minutes, and spoon over bread. Place meat over the onions and mushrooms. Dust cheese with flour, then spread cheese over meat. In a bowl, beat the eggs, then add remaining four ingredients. Pour over casserole and refrigerate overnight.
In the morning, preheat oven to 375°F. Bake for 35 minutes.
Tip: Serve with a side dish of salsa or tomatoes with basil.
Eat and enjoy!
This recipe was originally published by the Bed & Breakfast Association of Virginia in their “Virginia Bed & Breakfast Cookbook.”
Indulge in a French Toast Souffle from Steeles Tavern Manor B&B
As we’ve said before, half of a B&B is breakfast, and our BBHSV members offer their guests a wide variety of hearty Southern indulgences for the morning meal. One of our member inns, Steeles Tavern Manor B&B, treats its patrons to a French Toast Souffle made with mouthwatering croissants, cream cheese, and cinnamon sugar. Whether you’d like a taste of Steeles Tavern Manor before your getaway there, or you’d like to capture the flavor of a vacation already taken, here is the recipe for you to create and enjoy:
Ingredients
- 5 Large Croissants
- 1/2 cup raisins
- 6 oz cream cheese, softened
- 1/2 cup butter, softened
- 1/3 cup maple syrup
- 10 eggs
- 1/2 cup maple syrup
- 3 cups half and half
- 2 tablespoons cinnamon sugar
- Powdered sugar
- Chopped pecans
Directions
- Coarsely chop/break apart croissants, then distribute evenly in a greased 9×13-inch casserole dish. Sprinkle raisins on top.
- Combine cream cheese & butter in microwavable dish with lid. Microwave on defrost setting until soft. Heat 1/3 cup maple syrup in microwave about 20 sec on High setting. Stir in with butter/cream cheese. Drop spoonfuls & spread evenly over chopped croissants.
- In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.
- Remove from refrigerator about ½ hour before putting in oven. Preheat oven 350 degrees. Uncover and bake 50 minutes or until golden on top. Sprinkle with powdered sugar and chopped pecans. Serve with maple syrup.
Eat and enjoy!
Apple Crisp Pancakes with Apple Cinnamon Syrup
“We were served a delicious breakfast each morning, and Betty makes this wonderful apple cinnamon syrup to use on her pancakes or waffles.” –TripAdvisor Reviewer
There’s nothing quite as comforting as waking up to a hot breakfast of a chilly morning, and who does breakfast better than a B&B? Betty Luse, innkeeper at Widow Kip’s Country Inn, is happy to share her recipe for apple crisp pancakes, enhanced with a rich apple cinnamon syrup, so try it out for a holiday breakfast, and you’ll never go back to cold cereal again!
Pancake Ingredients:
1 egg, beaten
¾ cup milk
1 teaspoon vanilla
2½ cups pancake mix, divided
¾ cup chunky applesauce plus extra for serving
½ cup quick cooking oats
¼ cup packed brown sugar
2 tablespoons butter, softened
Apple Cinnamon Syrup Ingredients:
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
2 cups apple cider of natural apple juice
2 tablespoons lemon juice
½ stick butter
Directions:
Preheat oven to 375°F. Spray a baking pan with non-stick cooking spray. In a large bowl, combine egg, milk, vanilla, 2 cups of pancake mix, and ¾ cup of applesauce. Spread mixture in pan. In a medium bowl, combine oats, brown sugar, remaining ½ cup of pancake mix and butter. Sprinkle oats mixture over ingredients in pan. Bake for 14-16 minutes. Serve with applesauce and warm apple cinnamon syrup.
For the syrup: Combine sugar, cornstarch, cinnamon, apple cider, and lemon juice in a medium saucepan over medium heat. Bring to a boil, then remove pan from heat and stir in butter until melted, and combine. Serve warm.
Photo by TripAdvisor user mmnnbb1.