Reservations | Contact Us | Blog | (757) 221-9586
Recipes from our Williamsburg Virginia Bed and Breakfast .... to your home!


Lemon Ricotta Pancakes - once served at our Williamsburg Virginia Bed and Breakfast

Elegantly decorated breakfast table at our Williamsburg Inn3 eggs - separate yolks and whites (use two bowls)
½ cup whole milk ricotta cheese
¼ cup cottage cheese
¼ cup melted butter
¼ cup plus 1 Tablespoon unsalted flour (I use White Lilly)
2 Tablespoons Sugar
1 Tablespoons grated lemon zest (I often use the zest of two lemons)
Pinch of salt.

Mix cheeses, butter, flour, egg yolks, sugar, zest and salt in bowl and stir. (can also mix with mixer). Beat Egg Whites until stiff. Fold egg whites gently into batter.

Lightly butter hot griddle
6-7 pancakes.

Double this recipe for more than 4 people. I find it very difficult to make for more than 6 people.


Carolina Cinnamon Poached Pears With Honey/Lemon Marscapone Cheese teapot at inn at 802

Firm pears
½ cup dry white wine
½ cup Cinnamon syrup
¼ cup water
½ cup light brown sugar (packed)
Cinnamon to taste

Zest of ½ lemon
Honey to taste
4 heaping tbsp mars Capone cheese
Mint sprigs
Dried fruit bits (raisins, apricots, cranberries)

Poached Pears

1. Combine white wine, cinnamon syrup, water, light brown sugar and cinnamon in a
large, high-sided sauté pan and bring to a boil. Then lower flame and simmer 10 min.

2. Quarter and core pears and add them to the liquid.

3. Reduce heat to a simmer and cook pears, covered, until they are tender but not mushy,
20-45 minutes depending on ripeness.

Honey/Lemon Marscapone Cheese
Add zest of ½ lemon and honey to taste to Marscapone cheese. Stir until blended.

Cinnamon Syrup - (store in refrigerator until use)
½ cup Brown Sugar
2 Tablespoons Butter
1/3 cup Water
1 Tablespoon Cornstarch
½ Tablespoon Cinnamon

To Serve
Slice on half of pear almost to end. Fan pear and add one quarter pear to middle. Spoon 1-2 tbsp of poaching liquid over pears. Add on tbsp of Marscapone cheese mixture on top of pears and garnish with mint sprig and dried fruit.


Grand Marnier French Toast with Orange Rum Sauce - once served at our Williamsburg Virginia Bed and Breakfast

breakfast at inn at 8026 eggs
2/3 cup orange juice
1/3 cup Grand Marnier
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon orange peel
8 3/4 inch-thick slices French Bread
3 to 4 tablespoons butter
Powdered sugar
Butter

Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and peel. Mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed).

Melt butter in large skillet over medium-high heat. Add bread slices in batches and cook until browned, about 8 minutes. Turn and continue cooking until browned, about 8 minutes. Cut bread diagonally. Arrange on platter and sprinkle with powdered sugar. Serve immediately. Pass butter and orange rum sauce.

Orange Rum Sauce

1 cup sugar
2/3 cup freshly squeezed orange juice
2 tablespoon dark rum
2 tablespoon butter
Coarsely grated peel or 1 orange

Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Strain into jar with tight-fitting lid. Refrigerate. Reheat syrup before serving. When visiting our Williamsburg Inn, you'll find this recipe served hot and delicious at our breakfast table.

Rates | Amenities | Local Area Resources | Recipes | Photo Gallery | Colonial Williamsburg | Bike through Williamsburg and Jamestown | College of William & Mary | Jamestown Celebration | Events | Directions | Local Resources | Reservations |
| Contact | Sitemap

Inn at 802 – A Williamsburg Self Catered B&B
802 Jamestown Road
Williamsburg, VA 23185
Phone: (757) 221-9586
Email: cathryn.bradley@gmail.com

Website Hosting & SEO Services by Mannix Marketing, Inc.
Website Monitoring by Webmetrics
Website design by Jamie Ellis Hansen.