10 Jan 13

breakfast today: Poached Eggs, Piperade, Grit Cakes and Andouille Sausage

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This morning I served Southern Grit Cakes topped with Piperade, local Spotted Trotter Andouille Sausage, and Poached Eggs.  This dish is one of my new faves!

I think I am now becoming the queen of poached eggs since my last three recipes we’ve blogged have poached eggs on them …

Innkeeper Sarah

 

 

 

 

 

 

 

… and just what is Piperade?  Piperade (Gascon) or Piperrada (Basque), from piper (pepper in Gascon and Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.[1] The colours coincidentally reflect the colours of the Basque flag (red, green and white).[1] It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham. This is a traditional French dish and is served in restaurants and cafés throughout France.

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3 Nov 12

breakfast today: eggs benedict

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“Today I served a beautiful starter of fresh mixed berries – strawberries, raspberries and blueberries garnished with whipped cream and mint.  On the side was a small piece of our homemade cranberry cream cheese pound cake.  The main course was Eggs Benedict, and on the side a Roma tomato baked with seasoned bread crumbs and shaved Asiago cheese, along with fresh roasted asparagus.  I garnished this with fresh sliced orange and strawberry … don’t forget your garnish should be tasty, too – it isn’t just for looks!”

~ Innkeeper Caroline

 

 

 

 

 

 

 

Where did the name Eggs Benedict come from?  Here is one version, from Wikipedia:

Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery’s claim by correcting that the “true story, well known to the relations of Mrs. Le Grand Benedict”:  Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, dined every Saturday at Delmonico’s. One day Mrs. Benedict said to the maitre d’hotel, “Haven’t you anything new or different to suggest?” On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.[1]

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2 Nov 12

breakfast today: puff pastry quiche

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“Today we served a starter fruit cup of oranges, pineapple and bananas, topped with coconut and with a bite-sized piece of cranberry cream cheese coffee cake.  This was followed by my Mile High Puff Pastry Quiche, a tasty slice of brown sugar ham and a generous helping of au gratin potatoes … garnished with tomatoes and parsley.”

~ Innkeeper Caroline

 

 

 

 

 

Puff Pastry … where did this originate?  Here is some information from Wikipedia … surprisingly in might not be from France!

Puff pastry seems to be a relative of the Middle Eastern phyllo, and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Gellée who lived in the 17th century (the story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), references appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany.

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29 Oct 12

breakfast today: melon cup & cheese souffle

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“Served a favorite starter, honey/ginger/lime melon cup but added a bit of watermelon to it today for a nice twist.  The ginger is such a nice ‘zing’ to get you started and its so nice to prepare this dish with honey from our own Stonehurst bees.  The main breakfast course was a simple cheese and egg souffle, served with some sautéed mushrooms, oven-roasted sweet potatoes with a brown sugar glaze, sliced ham, and to spice it up a bit a garnish of fresh pico de gallo tomato relish.  This was all served with some of our home made dill casserole bread which I lightly toasted.”

~ Innkeeper Caroline

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11 Oct 12

Atlanta weddings: Congratulations Maria & Michael; latest of our happy couples!

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Gorgeous, just gorgeous!  Maria and Michael are the most recent couple who opted for our Effortless Elopement package which makes it, well, effortless to create small and intimate Atlanta weddings.

This from Maria and Michael: “Magical. Best of the Best B&B. Loved every moment, what a wonderful place for our wedding. Thank you for making our day special.”

Atlanta weddings

Atlanta weddings

 

 

 

 

 

 

 

Many couples these days are choosing to have their Atlanta weddings on a much smaller scale than in years past.  The Effortless Elopement package at Stonehurst Place includes an intimate and private ceremony followed by cake cutting and toast. Stonehurst Place offers several private spaces for your ceremony and reception including the Music Room by the baby grand piano and fireplace, or outside by the pond in our small rear garden:

  • Two nights in your choice of our romantic suites
  • Satin ribbon-tied bridal bouquet of roses and boutonniere
  • Non-denominational ceremony, inside or outdoors
  • Music of your selection
  • Stonehurst Place keepsake crystal champagne flutes
  • White chocolate ribbon-tied Stonehurst Place signature wedding cake by Elegant Cheesecakes®
  • $1,500 Two night stay for wedding couple; up to 10 non-resident guests for the 60-90 minute ceremony, cake cutting and toast
  • $3,000 Two night stay for wedding couple; up to 20 non-resident guests for the 60-90 minute ceremony, cake cutting and toast
  • For the ceremony only, to allow for flower girls or ring bearers, children under the age of 12 are permitted
  • For larger gatherings consider our whole house rental
  • Please call us to arrange this very personal package
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9 Aug 12

We’re lovin’ Atlanta’s new restaurant Lure, by the Fifth Group

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“Gary and I went to Lure last night, the new Fifth Group restaurant on Crescent Ave. just down the street from South City Kitchen.

Nice little restaurant; seafood, raw bar, sushi and they have dedicated a dining space in the rear of the restaurant – people were asking for seating there because it is so nice and quiet.  Lure has complimentary valet parking and we found their pricing to be very good; Gary had a salad with fresh herbs $8 and wine $10.  My “on tap prosecco” was surprisingly good and $6, a pound of mussels was $14.

Lure is definitely one we will recommend to Stonehurst Place guests because they can walk there or use the free parking, it has an outdoor terrace, and the front of the restaurant is young and trendy, while the rear space is for us old folks.  Service was excellent!”

~ Innkeeper Caroline

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27 Jul 12

breakfast today: crêpes!

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“My first homemade crêpes!  I love them.  Today I made Blueberry Lemon Ricotta Crêpes topped with fresh Blueberries and a Blueberry Sauce; the main course was an Egg and Cheddar Puff served with Prosciutto and Honeydew Melon.”

~ Innkeeper Sarah

 

 

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1 Jul 12

This is the nicest bed & breakfast around!

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“I travel extensively for my job and I have had the opportunity to stay in some of the nicest accommodations in this country.  So I have a good comparison when I say that this is the nicest bed & breakfast around!

I stayed in the Master Suite and along with the wonderful bed, I really enjoyed my luxurious bath.  Along with the great room, was the most gracious Caroline. She made two memorable breakfasts and fantastic snacks.  So good I begged to take home a few of her recipes.

You will not be disappointed!”

Posted on TripAdvisor by Ronaelle C  “BEST Bed & Breakfast ever!” July 1, 2012


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28 Jun 12

updated look with new Designers Guild pillows in 1940s Glam rooms, Piedmont and Farnsworth

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I love our 1940s Hollywood Glam look in the Piedmont and Farnsworth bedrooms at Stonehurst Place … silver bedspreads (although admittedly one TripAdvisor reviewer hated them so much he called them ‘a horror’ I still love them) and vintage film studio promotion pictures of stars like Marlene Dietrich and Rita Hayworth.   One of my favorite pieces is a 1940′s Helene Curtis manicure stand that I found in a Sag Harbor, LI shop while visiting friends for the weekend.

A few months ago, Innkeeper Caroline wrote and told me it was time to source new accent pillows for the Piedmont and Farnsworth bedrooms.  I knew immediately where I wanted to find them.  Two years ago I had one wonderful week at the Gatehouse of Chateau d’Arnac in the Dordogne region of the South of France.  Lady Sarah Tetley Hall owns the chateau and has lovely taste which shows in every turn through the small, romantic Gatehouse.  In our bedroom there she had selected pillows from Designers Guild, and I remembered the feel of them, the heaviness of them, and knew that sumptuousness was what I wanted in our new pillows.

The Designers Guild pillows I selected have browns that tie into the wood of the bed frame and silver to go with the bedspread and Euro pillows guests use for propping up and reading or watching tv.  The pillows are slightly larger than I wanted, but I’m getting used to them and love them more every time I see them.

~  Barb

 

 

 

 

 

 

Resources:

Designers Guild pillows:  http://www.designersguild.com/usa-shop-online/shop-home/

Chateau d’Arnac:  http://www.chateauarnac.co.uk/pages/romantic-retreats/the-gatehouse.php

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27 Jun 12

breakfast today: grilled peaches

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“Today I served a first course of fresh grilled peaches.  They were washed, not peeled, cut in half, dusted with brown sugar and then grilled in the George Foreman until lightly marked and warm.  I served them with honey flavored organic Greek yogurt and fresh lime zest/juice.”

~ Innkeeper Caroline

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25 Jun 12

breakfast today: pancakes with caramel bananas and walnuts

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“Today I served a fruit course of a poached pear half with fresh blackberry sauce and berries; our main course was pancakes with caramel bananas and walnuts, garnished with sweetened whipped cream and mint, and served with a side of Edwards of Surry southern sage sausage patties.

This is a good way to use a basic pancake recipe and then get creative with the toppings.  The bananas and walnuts are heated in a sauce made with 1 tablespoon butter, 1 tablespoon light kayro syrup, and ½ cup brown sugar; melt and stir over low heat until smooth, then lightly coat banana and walnuts.  Spoon this topping over the pancakes and top off with some of the syrup.”

~ Innkeeper Caroline

Caroline’s basic pancake recipe here:  http://www.stonehurstplace.com/pdf/recipes/stonehurst-place-signature-pancakes.pdf

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23 Jun 12

breakfast today: blackberry pancakes

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“Today I served a mixed tropical cup with watermelon, Crenshaw melon, mango and banana, topped with toasted coconut and almonds, and garnished with mint.

Our main course was fresh blackberry pancakes with my homemade blackberry syrup, our favorite Edwards of Surry black peppered bacon, and sweetened whipped cream.

Guests can find my tried and true pancake recipe on the Innkeeper’s Kitchen page of StonehurstPlace.com”

~  Innkeeper Caroline

http://www.stonehurstplace.com/kitchen.php

 

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