“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!”
At Stonehurst Place we cook with Organic ingredients whenever possible.
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.
Cook’nWithCaroline Tip: “I double the filling to give our guests a deep, deep (and deeply rich) pie they enjoy every time!”
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!
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!
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.
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.
Stonehurst Place proudly supports The Spivey Hall Children’s Choir Program with the donation of a one-night stay in any one of our deluxe suites to the 2011 Tour Choir Silent Auction!
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.
At Stonehurst Place we cook with Organic ingredients whenever possible.
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.
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.”
At Stonehurst Place we cook with Organic ingredients whenever possible.
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.
Spinach and cheese puff pastry pie, pan seared pork cutlets, cantaloupe & watermelon in our own Stonehurst Place honey.
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Lemon Ricotta Cheese Pancakes with fresh homemade lemon curd, raspberry sauce and black peppered bacon.
Caroline’s fruit course was a mixed berry cup with straw-, black-, blue-, and rasp-berries with a side bite of banana bread with a cream cheese and walnut filling.
<sigh.>
from Innkeeper Caroline:“I brought back spices from our vacation cruise stop in Turkey, and roasted plums with a mixture of cinnamon, nutmeg, cumin, and cardamom (freshly crushed) in an emulsion of orange zest, orange juice and brown sugar.
