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.

http://beekeeperlinda.blogspot.de/2012/04/stonehurst-hives-are-all-over-place.html

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!

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!

~ 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:

bit.ly/SP_Bee_Saga

Lush fruit cup and Ginger Apple Pancakes, I believe inspired by a recent Sunday Brunch at Atlanta have Ria’s Bluebird.  Thanks, Sarah!

Barb ♥

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!”

• 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!”

… 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!

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!

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.

The first course was a fruit cup of fresh strawberries with fresh sweet cream.

This is the program’s first annual Silent Auction, with proceeds supporting the Tour Choir’s travels through England and Scotland in the summer of 2012.  Food & Dining, Travel, Services, Merchandise and a variety of Entertainment choices are included in the offerings.

Barb ♥

There are two ways to participate in the auction: 

1) Use the BUY IT NOW option to purchase items at a fantastic fixed price!  Contact General Manager Carol Abarr at 770-946-9072 or by email at sing@spiveyhallchildrenschoir.org to secure your item!  Once payment is made, the item will be removed from availability to the public, so act fast.

2) Go to Spivey Hall on Saturday, November 12, beginning at 5:00PM for the exciting LIVE silent auction taking place before the nearly sold-out Audra McDonald performance at 8:15! Tickets to this concert are NOT required in order to participate in the silent auction.  Bidding will be on items not already purchased via BUY IT NOW and winners will be notified at the conclusion of the concert.

• 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
• 8 medium eggs
• 4 butter croissants, warmed or toasted for serving chopped
• parsley, for garnish

Method

1. Preheat oven to 400°F.

2. Melt butter in a 2-quart saucepan over medium heat. Stir in chicken stock paste, then slowly add the flour whisking as you add and stir until flour is incorporated into the butter. Whisk in wine and cook, stirring, until a thick paste is formed. Gradually stir in half and half and milk. Cook, stirring until thickened. Stir in cheese. Season with salt and pepper. **The recipe can be prepared to this point the night before, covered and refrigerated**

3. Spray 4 individual ramekins with non-stick cooking spray. Spoon a small amount of sauce into each ramekin. Crack 2 eggs into each ramekin. Spoon remaining sauce around the edges leaving yolks partially uncovered to check for doneness.

4. Bake for 15 minutes for soft yolks or until done to your taste. Sprinkle with chopped parsley and serve with a croissant. Some guests eat this from the ramekin it’s served in while others open up their croissant and spoon it over.

download a pdf of this recipe

From Barb: “Personally, I never cook with any wine I wouldn’t drink on it’s own!”

Cook’nWithCaroline Variations and Notes:

“You can substitute milk for the half and half for a lower fat dish but it will take a little longer for the sauce to thicken. I use the shallow 6-inch flan ramekins as it makes a nicer presentation. If you do not have chicken stock paste, substitute 1⁄2 Teaspoon poultry seasoning. I also sprinkle a little more grated cheese around the edge before baking.”

• 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 oven to 325°F.

2. In a large bowl and using an electric mixer at medium speed, combine 1/2 cup butter and cream cheese; beat until well combined. Reduce mixer speed to low, and add the flour. Beat until combined. Wrap the dough tightly with plastic wrap, and refrigerate for 1 hour .

3. Shape dough into 24 (1-inch) balls, and place in the wells of a mini muffin pan. Press the dough evenly into bottoms and up the sides of the wells.

4. In a medium bowl and using an electric mixer at medium speed, combine the egg, brown sugar, vanilla extract, remaining 1 tablespoon butter, and salt; beat until well combined. Fold in the chopped pecans.

5. Spoon the pecan filling evenly into each dough cup, and top each with a pecan half. Bake for 30 to 35 minutes, or until the crusts are golden brown.

6. Remove from oven, and let cool for 10 minutes. Transfer the tassies to a wire rack, and cool completely to serve.

download a pdf of this recipe