ASHEVILLE, NC (Nov. 22, 2005) – Christmas cookies and hot chocolate may the standard holiday breakfast fare for many homes, but when friends and family gather round the table this season, infuse your Yuletide morning celebration with delectable panache by borrowing inspiration from bed and breakfast innkeepers.
Long a staple of the lodging scene, bed & breakfast owners create cozy, mouthwatering breakfasts that prompt people to linger around the table, sharing stories and creating memories.
“We really enjoy taking things that might be a little bit ordinary and making them extraordinary,” explains Rita Wightman, innkeeper for Cedar Crest Victorian Inn in Asheville, N.C. “By infusing a little elegance, a little extravagance, we create stand-out breakfasts that entice and spoil our guests.”
A popular vacation destination in the South, Asheville has one of the largest clusters of B&Bs in the country, boasting more than 50 inns nestled in its mountains, an elegant contrast to America’s castle, Biltmore Estate, built here by George Vanderbilt more than a century ago.
You can create your own version of Victorian elegance, by simply building your holiday breakfast or brunch around a single spectacular dish, or try combining several recipes for a truly memorable food event.
Croissant French Toast
from Cedar Crest Victorian Inn
4 large eggs
¾ cup milk
2 tablespoons brandy
2 teaspoons vanilla extract
1 tablespoon sugar
9 small croissants – See note
Preheat the griddle to 350 degrees. Mix eggs, milk, brandy, vanilla extract and sugar together in a bowl. Cut the croissants lengthwise in half. Dip the croissant halves in the batter and put them in a 9 x 13 casserole dish for at least 30 minutes to allow the batter to soak in. Brush the griddle with melted butter and grill the croissants until they’re golden brown on both sides. Serve with maple or cider Syrup.
Note: Use a good quality croissant, but not the best you can find. If they are too good they will fall apart after you dip them. Let them sit out for a day to dry out a little before you cut them. Serves four.
Three-Cheese Egg Puff
from Bent Creek Lodge
½ cup, plus 1 tablespoon all-purpose flour
1 1/5 teaspoons salt
1 1/8 teaspoons baking powder
14 eggs
3 tablespoons unsalted butter, melted
2 ¼ cup Sharp Cheddar, grated
1 ½ cup Whole milk ricotta cheese
1 ½ cup Parmigiano-Reggiano, grated
¼ cup roasted red peppers, chopped
Preheat oven to 350 degrees. Grease an 8 x 13 lasagna pan. In a small bowl mix together flour, salt and baking powder, then set it aside. In a mixer, beat eggs until they double in volume, about three minutes. Add flour mixture, butter, cheddar, ricotta and parmesan and mix well. Place scallions and peppers in bottoms of the greased pans. Pour egg and cheese mixture into pans and bake 30 minutes or until set. Allow to stand five minutes before serving. Serves 10 to 12.
Apricot Ginger Scones
from The Princess Anne Hotel
2 cups four
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons unsalted butter, cut into cubes
¾ cup heavy cream
1 egg
¾ cup diced dried apricots
½ cup chopped crystallized ginger
Preheat oven to 450 degrees. Combine flour, sugar, baking powder and salt in food processor, and then process with a few quick pulses. Add butter and process until it resembles coarse meal, about 12 quick pulses. Transfer dough to a large bowl. Add ginger and apricots, toss to combine. Combine egg and cream together. Gently stir into flour mixture until dough begins to form. Transfer to a floured work surface. Knead dough by hand until it comes together, put into ¾-inch squares. Cut dough into three triangles or other desired shape. Bake for 15 minutes, or until lightly browned on top. Enjoy warm or at room temperature. Makes eight scones.
Stuffed French Toast
from A Bed of Roses B & B
1 loaf of “home style” or “buttermilk” bread, cubed
1 package 8 oz cream cheese, cubed
12 large eggs
1/3 cup maple syrup
2 cups milk
½ teaspoon cinnamon
1-2 cups fresh or frozen fruit (blueberries, raspberries, mixed)
Arrange half the bread cubes in 9 x 13 pan sprayed with PAM. Scatter cheeses cubes and fruit over bread, topping it off with the remaining bread. Wisk the remaining ingredients together and pour over bread. Press so all is covered with egg. Cover with foil that has PAM sprayed over it to ensure cooked bread does not stick to it. Refrigerate overnight (can be cooked right away). Bake covered at 350 degrees for 30 minutes. Uncover and then bake another 30 minutes. Sprinkle powdered sugar, let set. Serves six to eight.
Pumpkin Waffles with Cider Syrup
from Corner Oak Manor
Pumpkin Waffles:
2 cups all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon ground cloves
1 ½ cups milk
1 cup pumpkin puree
4 large eggs, separated
Syrup:
2 cups apple cider
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
3 tablespoons orange juice
½ cup brown sugar
½ cup maple syrup
½ cup corn syrup
2 tablespoons butter
½ cup butter, melted
Syrup: Combine the cider, cinnamon, cloves, nutmeg and orange juice in a large saucepan and bring to a boil. Lower heat and simmer for five minutes. Stir in the brown sugar, maple syrup, corn syrup and butter and simmer uncovered for about 15 minutes longer, until slightly thickened and syrupy. Keep warm.
Waffles: Preheat the waffle iron. Combine the flour, sugar, baking powder, salt, cinnamon, ginger and cloves in a large bowl. Whisk together the milk, pumpkin puree and egg yolks. Stir the pumpkin mixture into the dry ingredients. Whisk in the melted butter until well combined. In the meantime beat the egg whites until soft peaks form. Fold the egg whites into the waffle batter. Ladle into a waffle iron and cook until lightly browned (three to five minutes depending on your waffle iron). Transfer to a 300-degree oven to keep warm and crisp by placing them on the rack. Serve with syrup on the side. Makes 10 to 12 squares sized 4" x 4"
NOTE: Use unfiltered cider and fresh orange juice, and then strain the syrup before serving. Be sure to use a large saucepan for the syrup because it will foam up when you first bring it to a boil. How many waffles you get depends on the size of your waffle iron. If you want to really dress these up you can serve with whip cream or vanilla yogurt.
Asheville area bed & breakfast owners provide additional decorating and entertaining tips at www.exploreasheville.com.
For those looking to fully immerse themselves in the holiday experience, Asheville hosts a variety of multi-cultural events and activities that attract nearly a quarter of a million visitors to these highest peaks in the East.
While some events such as the ever-popular Christmas at Biltmore Estate celebrates family tradition through Jan. 1, more than 200 entries of fragrant gingerbread houses will be on display until Jan. 9 at The Grove Park Inn Resort & Spa.
Plenty of musical entertainment and theater performances in downtown Asheville also set the mood for the holiday season, including performances of “The Santaland Diaries” at the Asheville Community Theatre, Dec. 15-17, and “The Best Christmas Pageant Ever” at the Flat Rock Playhouse from Dec. 2-4 and 9-11.
Throughout the holidays a complete listing of seasonal events along with a sampling of holiday entertaining tips and shopping experiences can be found here. As the center for handmade crafts in America, this region boasts an array of unique gifts that can’t be found the mall or department store.
For information about the visiting Asheville, call (800) 280-0005. Special holiday travel deals and packages are also available through Dec. 29, 2005.
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