From Local Inns

In Asheville, local bed and breakfasts know the value of giving their guests a healthy, relaxing meal combined with great conversation. To them, food is much more than subsistence—it's a creative source of fulfillment. Check out these favorite recipes from Asheville area innkeepers.

Three-Cheese Egg Puff Recipe

  • January 1, 2011

This Three-Cheese Egg Puff recipe is provided by Bent Creek Lodge. Ingredients 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 5 scallions - finely chopped ¼ cup roasted...

Apricot Ginger Scones Recipe

  • January 1, 2011

Apricot Ginger Sc ones from The Princess Anne Hotel Ingredients 2 cups flour 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 Preparation Preheat oven to 450 degrees. Combine flour, sugar, baking powder and salt in food...

Marinated Cheese Recipe

  • January 1, 2011

Marinated Cheese from Bent Creek Lodge Ingredients ½ cup olive oil ½ cup white wine vinegar 3 tablespoon fresh parsley 3 tablespoon minced green onion 1 teaspoon sugar 1/8 cup fresh basil - chopped ½ tablespoon salt ½ tablespoon pepper 3 cloves garlic - minced 2 oz jar diced pimento - drained 8 oz sharp cheddar cheese - cubed 8 oz monterey jack cheese - cubed 8 oz whole...

Potato and Leek Soup Recipe

  • January 1, 2011

Potato and Leek Soup Recipe from Gerda Angevine of Owl's Nest Inn and Engadin Cabins Ingredients: 3 pounds of leeks, use only white parts, slice and wash well 3 pounds of potatos, any kind, peeled and cubed 3 quarts of chicken stock 2 pints of heavy whipping cream salt and pepper to taste Instructions: Put potatos and leeks in a heavy sauce pan. Add chicken stock and simmer for one hour. Cool to...

Cranberry-Pistachio Biscotti Recipe

  • January 1, 2011

Cranberry-Pistac hio Biscotti from Corner Oak Manor B & B Ingredients 1 1/3 cups dried cranberries 2 ½ cups all-purpose flour 1 cup sugar ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 3 large eggs 1 teaspoon vanilla extract 1 cup pistachio nuts 1 large egg 1 teaspoon water Preparation In a medium bowl soak the cranberries in enough hot water to...

Butternut Squash Soup Recipe

  • January 1, 2011

Butternut Squash Soup from Richmond Hill Inn Ingredients ¼ cup fresh thyme 1 quart leeks - cleaned and sliced 2 quart yellow - onion and sliced 1 quart green apple - peeled and diced ½ quart carrots - peeled and sliced 4 quart Butternut - peeled and diced 1/2 cup honey 1 cup apple cider vinegar 1 cup apple juice ¼ cup ginger - peeled and minced Salt to taste 3 quart water...

Cherry-Shallot Jam Recipe

  • January 1, 2011

Cherry-Shallot Jam from Richmond Hill Inn Ingredients 3 cups dried cherries 1 cup sugar 1 cup brandy 5 pears - peeled and diced 4 shallots - minced Cracked pepper and salt to taste 2 tablespoons Sherry vinegar Preparation Sweat shallots and add remaining ingredients. Sweating is the process of simmering over low heat in butter, covered, without browning. Cook slowly until a thick, glossy texture...

Turkey or Chicken Vegetable Tortellini Soup Recipe

  • January 1, 2011

Turkey or Chicken Vegetable Tortellini Soup from Crooked Oak Mountain Inn Ingredients 1 large, or two small, turkey or chicken carcass Chicken bouillon 1 can tomatoes - peeled and diced 3 zucchini - sliced in ¼-inch sized pieces (not peeled) 2 ½ pounds carrots - sliced or chopped 1 medium onion - diced 6 to 8 celery stalks - diced 2 tablespoons fresh parsley - chopped Coarse salt and...

Endive with Bleu Cheese Mousse and Caramelized Walnuts

  • January 1, 2011

Endive with Bleu Cheese Mousse and Caramelized Walnuts from The Albemarle Inn Ingredients ¾ block of sour cream cheese 1 pack Saga bleu cheese Salt and pepper to taste Endive Walnuts Sugar Cherry tomatoes Bleu Cheese Mousse Preparation Cream above ingredients and soften in mixer. Put mixture in pastry bag. Caramelized Walnut Preparation Melt a thick layer of sugar on high heart in small...

Pecan Gravy Recipe

  • January 1, 2011

Pecan Gravy recipe f rom The Madison Inn Ingredients 1 cup chopped pecans ¼ cup sweet cream butter 2 cups liquid from pork marinade 1 quart chicken stock 4 tablespoons flour ½ tablespoons chopped fresh garlic 4 teaspoons corn syrup salt and pepper to taste Preparation In a saucepan cook pecans in butter until you smell a pleasant pecan aroma. Add garlic and cook for two minutes. Add...