Browsing the archives for the Inn Our Kitchen category

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 […]

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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 […]

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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. […]

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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 […]

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breakfast today: baked pear starter and eggs benedict with delicious sides

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        Today Caroline served baked small, fresh Bosch pears stuffed with toasted coconut and toasted almond slices, on a bed of raspberry and Chambord sauce with mint garnish. Entrée course of eggs Benedict, steamed asparagus, baked pearl tomatoes with fresh herbs and parmesan cheese, and oven roasted potatoes.

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breakfast today: Deep Dish Spinach Quiche in Puff Pastry

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Today Caroline served this deep dish spinach quiche in puff pastry, accompanied with baked smoked chicken sausages and a side of mango and watermelon salsa. The first course was a fruit cup of fresh strawberries with fresh sweet cream.

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Baked Chardonnay Cream Eggs

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At Stonehurst Place we cook with Organic ingredients whenever possible. 2 tablespoons butter 1⁄4 cup chardonnay wine, plus more for additional flavor if desired 2 tablespoons all-purpose flour 1 cup whole mik sea salt and black pepper, to taste 1 teaspoon chicken stock paste 1 cup half and half cream 1⁄4 cup Parmesan cheese, grated […]

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Pecan Tassies

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At Stonehurst Place we cook with Organic ingredients whenever possible. 1⁄2 cup butter, plus one Tablespoon, divided 3 ounces cream cheese, softened 1 cup all-purpose flour 1 large egg 3⁄4 cup light brown sugar, firmly packed 1 teaspoon pure vanilla extract 1⁄8 teaspoon sea salt 1⁄2 cup pecans, chopped 24 pecan halves Method 1. Preheat […]

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