Today Caroline and Sarah served up a first course Mixed Fruit Cup with strawberries, mango, cantaloupe and watermelon, garnished with fresh mint leaves.
The main course was Cinnamon Raisin Cream Cheese French Toast Bread Pudding dusted with powdered sugar and served with fresh lemon curd; a side of Edwards’s country sage sausage patties completed the dish.
Read the latest from Beekeeper Linda’s inspection of the growing Stonehurst Place bee hives, and how we’re set for a great 2012 on her fantastic blog, Linda’s Bees:
http://beekeeperlinda.blogspot.de/2012/04/stonehurst-hives-are-all-over-place.html
This morning Sarah prepared breakfast with a fruit course of prosciutto and melon sprinkled with fresh mint and served with lime. For the main course she whipped up Blackberry Buttermilk Pancakes with Sausage … a big hit! Sarah says she likes how they are a little more exotic than blueberry pancakes.
We’re thrilled at the mention of Stonehurst Place in the May 2012 issue of Martha Stewart’s Whole Living magazine!
Lolly Merrell’s article about ‘Atlanta’s Green Acres’ highlights our city’s successes in the green and sustainable arena and embracing of low-impact living, something we’re excited to be a part of. What an honor for Stonehurst Place to be spotlighted alongside some of our our own Atlanta favorites like the Botanical Gardens, historic nearby Piedmont Park, Zipcar (Stonehurst Place owner Barb Shadomy is a card-carrying Zipcar member!) and the fabulous Woodfire Grill restaurant that our guests love.
Also alongside us in the article is our package partner, Bicycle Tours of Atlanta! Info on our Heart Of The City bike tour package here.
Thanks, Whole Living!
Ganache ( /ɡəˈnɑːʃ/; from the French word for ‘jowl’ is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.
Learning is better when you hear it, see it and say it … maybe they should have said when you EAT IT? After eating Innkeeper Sarah’s Chocolate Ganache Cake, we’ll all remember what Ganache is for sure!
”I love holidays around the bed and breakfast because they really allow us to have fun and showcase our creative side. Easter and Valentine’s Day are among my favorites because they are such sweet and playful holidays.”
~ Innkeeper Sarah
Read about Master Beekeeper Linda Tillman’s inspection of the Stonehurst Place bee hives, her investigation as to why we lost one hive in February, and how we’re set for a great 2012 on her fantastic blog, Linda’s Bees:
I love, love when Caroline takes a few days off and Assistant Innkeeper Sarah takes over the kitchen at our Atlanta bed and breakfast … like Caroline she’s a pro, having managed a catering company and an inn located in Charleston, Ga. We’re so lucky to work with Sarah and she consistently turns out gorgeous food.. have a look at what came out of her kitchen today:
Lush fruit cup and Ginger Apple Pancakes, I believe inspired by a recent Sunday Brunch at Atlanta have Ria’s Bluebird. Thanks, Sarah!
Barb ♥
Today Caroline served guests a hash brown breakfast quiche, apricot/almond fresh fruit scones, Kielbasa sausage, sliced tomatoes and a watermelon cup for the fruit course; recipes to follow soon! The scones are the same fresh fruit scone recipe we rely; this morning Caroline varied the fruit/nuts using minced dried apricots.
The watermelon she cut into pieces, sprinkled with a bit of granulated sugar, tossed and let stand about 45 minutes to give a light slightly sweet taste.
Searching for Valentine’s Day ideas this weekend in Atlanta?
Try the ’Love Stories of Oakland’ guided tour of Historic Oakland Cemetery, featuring areas of Oakland not usually on other tours and details about the Victorian symbols of love and devotion depicted on the monuments.
Stonehurst Place Bed & Breakfast is a proud ‘friend’ of Oakland Cemetery, the Hinman family burial site. ♥
tour info here: http://oaklandcemetery.com/
10% off in Museum Shop this weekend!
Today Caroline made the apple add-in version of her popular oat muffins; one guest in house eats low carb so she baked a crustless quiche for him — he’s already asked for the quiche recipe, and wants to make the oat muffins for his family when they do a summer reunion!
A fun challenge running the kitchen in our bed and breakfast is varying the menu while preparing food that suits various guests needs and wants. Innkeeper Caroline is amazing; stay a week and she’ll not serve you the same breakfast twice, and she’s expert at low-carb, gluten free, low/no sugar, ghd and other diets!
“I thought we were four for breakfast, but it turns out the Hinman guests had to leave at 6:45am so I packed them fruit cups and biscuits to go, then helped them pack up and leave. They were happy!
I then served the Farnsworth guests, who are repeat guests and love the inn. I served a hearty breakfast of Eggs, fried medium, served with a Buttermilk Biscuit Smothered with Pepper Gravy and a side of Country Ham. They were very pleased. Enjoy your day!”
