Archive for the ‘Recipes’ Category

Travels in France – Tarte Tatin

Monday, September 6th, 2010

For the next several weeks, we are printing some of our favorite recipes from restaurants in France.  Though not necessarily breakfast related,  we thought we’d take the opportunity to share these recipes with amateur French cooks everywhere!  Bon Appetit!

Made famous by two Tatin sisters, who ran a restaurant in the village of Lamotte-Beuvron early in the 1900s, this delicious caramelized upside-down apple tart is served in most bistros.

Upside-down French Apple Tart

Pastry
1 1/2 cups flour
1/2 cup butter, cut into small pieces
1/4 cup sugar
2 eggs

Filling
5-6 Golden Delicious or Granny Smith apples, about 2 1/4 lb. (1 Kg), peeled, cored and quartered
2 cups sugar
1/4 cup water
2/3 cup butter
1 teaspoon vanilla extract

Crème fraîche, whipped cream or vanilla ice cream for serving

To make the pastry: In a blender or food processor, add all the ingredients and process until the dough begins to form a ball, about 20-seconds. Alternatively, put all ingredients in a medium bowl and use a fork to combine. Work with your fingertips until the mixture can be formed into a ball.  On a lightly floured board, knead the dough a few times until smooth.  Flatten the dough into a disk, cover with plastic wrap, and refrigerate for at least 45-minutes, or up to 2-hours.

Preheat the oven to 400°F (200°C).  To make the filling: In a medium, heavy saucepan over high heat, combine the sugar and water.  Bring to a boil and cook until a deep golden brown.  Remove from the heat and stir in the butter and vanilla.  Quickly pour the caramel into a heavy ovenproof 9-inch (23-cm) skillet; let cool.  Cut the apples quartered in half lengthwise.  Arrange the apples in a neat, tight spiral over the caramel; top with all the remaining apples to form a single layer.  The apples will shrink down when they cook so be generous.  Bake in a preheated oven fore 45-minutes.

On a lightly floured surface, roll the dough out into a 10-inch (25-cm) circle.  Lay the pastry over the apples, tucking the dough down into the skillet. around the edges..  Cut 4 vent holes in the center of the dough and bake for about 25-minutes, or until the pastry is golden brown.  Carefully remove from the oven and let cool.  Place a serving plate on top of the skillet and invert to unmold the tart, giving the bottom a whack to release the apples.

Serve warm withCrème fraîche, whipped cream or vanilla ice cream.

Serves 8 to 10

Sunshine Yogurt Surprise on Richmond Bed and Breakfast Menu

Tuesday, May 18th, 2010

What do you do with all that orange rind all winter?  At our historic Fan District Bed and Breakfast, we carefully remove the zest, making sure that we do not take any of the bitter white pith, chop it up and store it in the freezer.  On a hot spring or summer day, we treat our guests to a chilled fruit first course that is so good, guests have been know to sneak the opportunity to lick their bowl.

Delightful morning first course is in high demand at the William Miller House Bed and Breakfast

We’ve uploaded the recipe to our website and it’s downloadable for your use.  It even makes a wonderful dessert! Its ingredients consist of Greek Yogurt, orange juice, orange zest, and honey, chill well. Then just before serving top with fresh fruit, like strawberries and kiwi, and toasted almonds, or berries, or any other topping that suits your fancy.  Another great option is sprinkling granola over the yogurt mixture to add that great crunch.  Here at our inn, home of the “killer” breakfast, we use Zaydie’s Granola, each batch hand tossed, and naturally delicious, not too sweet.

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A New Recipe for Gluten-Free Bread

Saturday, February 13th, 2010

Breakfast at our Richmond lodging today included an experiment in developing a bread-type accompaniment for our guests who require a gluten-free diet.

This tasty gluten-free cherry bread was a great hit!

Our guests this weekend had avoided bread for so long and were delighted to see a basket of this tasty bread on the table.  Left-overs will be made into French Toast (made with soy milk) tomorrow.

The recipe was modified from a recipe in “Gluten-Free Baking with The Culinary Institute of America” by Richard J. Coppedge Jr.

Mike, the chief cook at our Fan District B&B, can handle just about any special dietary needs.  Come visit and indulge in our southern hospitality!

Tried and True Recipes and Upcoming Richmond Events

Saturday, August 29th, 2009

Big News at our Richmond inn is that Mike has added a new page to our website under the BREAKFAST tab. Mike will be adding recipes from his collection from time to time for you to try at home. He considers you part of the William Miller House family and hopes you’ll print a recipe or two and try them on your friends and family. Breakfast entrees are wonderful for breakfast, fabulous for lunch, and even make a great dinner too.

While you’re visiting our website, take a peek at some new photos he has added to an album called BREAKFAST. You’ll find the album in our historic Fan District B&B photo gallery. I am sure that breakfast sets us apart from many other bed and breakfasts or inns and I convinced Mike that “a picture is worth a thousand words.” There are many more first course and entrée offerings in Mike’s repertoire, and you never know what you’ll be served, but you know it will taste wonderful and you won’t leave the table hungry. You’ll even be able to skip lunch….not that I do.

You’ll find us now on FACEBOOK, look for William Miller House Bed and Breakfast and sign up to be a FAN. It’s easy, search for William Miller House Bed and Breakfast and click on the “Become a Fan” link. You’ll be notified of new happenings, new recipes, and changes to our website instantly. Mike Rohde and Pat Daniels also have FACEBOOK pages – just in case you want touch base with either of them. I don’t have one, I’m not sure how Facebook works; I am a little afraid of new things.

You can even find us on TWITTER!

Here are some upcoming events:

Richmond is Opening the Doors to Serious Fun with the Grand Opening of CenterStage, just about 1 mile from our Richmond Virginia lodging.

The Richmond CenterStage Grand Opening will take place September 12 – 13, 2009 at the newly renovated and restored Carpenter Theatre at 600 E. Grace St.

New, comfortable seats, world-class acoustics, concierge stations, and brilliant lighting are some of the many amenities that audiences will enjoy in the nearly 1800-seat historic theater, now in its 81st year. During the Grand Opening festivities, nine performing arts groups from the Richmond region will take the stage together for the first time to celebrate a project eight years in the making. The performance will include:
African American Repertory Theatre: Poetry and readings celebrating the inspirational works of noted African American writer Langston Hughes;
Elegba Folklore Society: “Excerpts from Marketplace Suite” from Manding, featuring performances of songs, music and dances celebrating the West African Manding rites of passage (choreography by Kadiatou Conte);
Richmond Ballet: Stoner Winslett’s Windows IV, with 38 dancers and an original score by Virginia composer Jonathan Romeo;
Richmond Jazz Society: “Generations of Jazz,” an ensemble of multi-generational musicians performing a medley of Jazz classics;
Richmond Shakespeare: Songs and sonnets by William Shakespeare on the 400th anniversary year of their first publication, with the Richmond Symphony Orchestra;
Richmond Symphony: Bernstein’s overture from Candide and Dimitri Shostakovich’s Festive Overture, and live accompaniment for five groups: Richmond Ballet, Virginia Opera, Richmond Shakespeare, Theatre IV – Barksdale and SPARC;
SPARC (School of the Performing Arts in the Richmond Community): Excerpts from Les Misérables with SPARC students and alumni performing for the first time with the Richmond Symphony Orchestra;
Theatre IV – Barksdale: Excerpts from High School Musical, Boleros for the Disenchanted (performed with the Latin Ballet of Virginia), Thoroughly Modern Millie and The Sound of Music;
Virginia Opera: The cast of La Bohème performing selections from it’s upcoming 35th anniversary production.

The acts include more than 200 performers from the nine producing resident companies, with nearly 50 additional crew members and performers who range in age from younger than 10 to nearly 90 years old. The Grand Opening performance begins at 8:00pm on Saturday evening. Ticket prices range from $35 to $100, and are on sale now through Ticketmaster. On Sunday, from 1pm – 5pm there will be an open house with tours of CenterStage, free to the public. Group sales are available by calling (804) 343-0144.

After the Grand Opening, the following are scheduled at CenterStage:
Sat, Sep. 19 8:00 PM Oak Ridge Boys with special guest O’Shea

Sun, Sep. 20 7:30 PM Modlin Center for the Arts – American Bluegrass Masters
Bluegrass meets newgrass when the American Bluegrass Masters Tour brings together Grammy-winner JD Crowe and Grand Ole Opry’s Bobby Osborne with today’s hottest singers and pickers.

Sat, Sep. 26 8:00 PM and Sun, Sep. 27 3:00 PM Richmond Symphony: Altria Masterworks – 2009-10 Season Premiere! Carmina Buran

Thu, Oct. 01 7:30 PM Richmond Shakespeare at the Gottwald Playhouse

Sat, Oct. 10 8:00 PM Richmond Symphony: Genworth Symphony Pops – Hitchcock! A Symphonic Night at the Movies

LAST CHANCE to see Butterflies LIVE!
From now until Sunday October 11, 2009 between 9 AM and 5 PM at Lewis Ginter Botanical Gardens, walk through hundreds of exotic tropical butterflies in free-flight in the North Wing of the Conservatory! Throughout the course of the exhibit they’ll feature more than 24 species — providing a rare chance to admire these colorful and showy beauties up-close and to learn more about their fascinating lives. Watch as the butterflies feed on nectar plants and fruit in the exhibit.

Life is good at the William Miller House Bed and Breakfast in Richmond, Virginia’s historic Fan District.

Recipe Gets Attention

Friday, August 14th, 2009

One of Mike’s recipes for our first/fruit course for breakfast here at our historic Richmond lodging was picked up by cooking.com. Our recipe for banana coconut crepes was posted on a bed and breakfast web search site and, as of August 12, is now posted at http://www.cooking.com/Recipes-and-More/recipes/Banana-Coconut-Crepes-recipe-10000759.aspx.

This recipe is one of our offerings that guests have threatened to lick their plates to get all of the sauce. Make the recipe, wrap the extra crepes and save in the freezer for up to a month, make the filling and topping and ENJOY! Can be served as an extra special dessert. Burning off the alcohol in the coconut rum is almost as exciting as a flambe!

If making the recipe sounds too complicated, just make a reservation for one of our guest rooms in our Historic Fan District inn and ask Mike to make it for you one morning – he just may do that!