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.
Sour Cream Mashed Swe et Potatoes recipe from The Madison Inn Ingredients 1 dozen large sweet potatoes - peeled and cut in chunks 1 cup sour cream ¼ cup light brown sugar ¼ cup pure Vermont maple syrup ¼ cup sweet whipping cream ¼ cup melted butter ½ teaspoon chicken base (or salt and pepper to taste) Preparation In a large stock pan, boil sweet potatoes until...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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