21 Apr 12

Martha Stewart WHOLE LIVING magazine features Stonehurst Place in May 2012 issue

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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!

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9 Apr 12

Word of the Day: Ganache

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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!

 

 

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6 Apr 12

Pretty and Playful Easter at Atlanta Bed and Breakfast, Stonehurst Place

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 ”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

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20 Mar 12

Stonehurst Place honey bees on track to make a lot of honey in 2012

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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:

bit.ly/SP_Bee_Saga

 

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21 Feb 12

Sarah’s breakfast today: lush Fruit Cup and Ginger Apple Pancakes from our lush Atlanta bed and breakfast!

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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 ♥

 

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8 Feb 12

breakfast today: hash brown breakfast quiche, apricot & almond fresh fruit scones, Kielbasa sausage, sliced tomatoes… watermelon cup to start.

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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.

 

 

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7 Feb 12

Valentine’s Day ideas: Oakland Cemetery Love Stories tours

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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!

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23 Jan 12

breakfast today: low carb crustless quiche, apple oat muffins with Stonehurst Place honey, roasted asparagus

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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!

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22 Dec 11

breakfast today: eggs, buttermilk biscuits and delicious country ham

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“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!”

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11 Dec 11

Black Forest Pie

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At Stonehurst Place we cook with Organic ingredients whenever possible.

  • 3⁄4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1⁄3 cup whole milk
  • 1⁄3 cup cocoa
  • 1⁄4 cup butter
  • 2 large eggs, beaten
  • 1 can cherry pie filling, 21 ounces – divided
  • 9 inch pie crust, unbaked
  • 2 cups frozen whipped topping, thawed (or one 9 oz. container)
  • 1 ounce unsweetened chocolate,
  • grated chocolate curls, to garnish

Method

1. Preheat oven to 350°F.

2. In a saucepan, combine the first five ingredients and cook until it begins to boil, stirring constantly. Remove from heat.

3. Add a small amount of the cocoa mixture to eggs, then add this to the cocoa mixture. Add 1/2 can (10 1/2 oz.) of the cherry pie filling to the cocoa mixture. Pour into unbaked 9-inch pie crust and bake for 35-45 minutes. Remove from oven and cool, then chill for 1 hour.

4. Topping:: Combine 2 cups (9 oz.) frozen whipped topping with 1 oz. unsweetened grated chocolate. Spread over cooled pie. Place remaining cherry pie filling in center of pie on top of cream. Garnish with chocolate curls. Chill 1/2 hour before serving.

download a pdf of this recipe

Cook’nWithCaroline Tip:  “I double the filling to give our guests a deep, deep (and deeply rich) pie they enjoy every time!”

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9 Nov 11

Beertown, U.S.A.: Atlanta & Stonehurst Place

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Check out writer Blane Bachelor’s spotlight on Stonehurst Place in November’s Draft Magazine as a recommended place to stay in Atlanta!   The other two are Loewe’s Hotel and The Ritz~Carlton, nice shoulders to rub with…

… also mentioned is guest favorite Sweetwater Brewery, as well as South City Kitchen and Woodfire Grill restaurants.  Read the article here.

Thanks, Blane and Draft Magazine!

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7 Nov 11

breakfast today: waffles and our favorite Edwards Virginia Ham sausage

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Caroline’s breakfast today is simply mouth-watering!  With a side of the Edwards of Surry sausage patties we love, these Pumpkin Ginger Waffles with Caramelized Apples will make you want to linger at our breakfast table and ask for a second plate!

At Stonehurst Place the quality and origin of the food we serve our guests is of the utmost importance.  We use fresh organic produce and dairy whenever possible, and serve meats from Edwards Virginia Ham.  Why? Their meat is just plain better, that’s why!  Edwards starts with pasture-raised heritage breed Berkshire hogs and processes each ham by hand, first hand-rubbing with salt, then the hams are hickory smoked for flavor and color, then hung (longer than commodity manufacturers) to age and acquire their unique flavor. Edwards’ fresh-made sausage includes natural sage and has no cereal fillers… it’s delicious!

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