Recipes from our Williamsburg Virginia
Bed and Breakfast
.... to your home!
Lemon Ricotta Pancakes - served at our Williamsburg Virginia Bed and Breakfast
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3 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. |
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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. |
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Cinnamon Poached Pears With
Honey/Lemon Mascarpone Cheese
Firm Pears
1 cup dry white wine
1 cup Cinnamon syrup (recipe below)
1/2 cup water
1 cup light brown sugar (packed)
Cinnamon to taste
For Poached Pears - 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. Cut pears in half and core
and peel them. Reduce heat to a simmer and cook pears, covered, until
they are tender but not mushy, 20-45 minutes depending on ripeness.
Cinnamon Syrup - (store in refrigerator until
use)
½ cup Brown Sugar
2 Tablespoons Butter
1/3 cup Water
1 Tablespoon Cornstarch
½ Tablespoon Cinnamon
Honey/Lemon Mascarpone Cheese
Lemon Zest
Honey to taste
1 small tsp. of Mascarpone cheese for each serving
Dried fruit bits (raisins, apricots, cranberries) or
Toasted Pecans
Add lemon zest and honey to taste to Mascarpone cheese. Stir until
blended.
To Serve - Spoon a few tablespoons of poaching liquid over pears.
Sprinkle dried fruit or Pecans on top. Just before serving add
Mascarpone cheese mixture on top of pears and garnish with mint sprig.
Grand Marnier French Toast with Orange Rum Sauce - served at
our Williamsburg Virginia Bed and Breakfast
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6 eggs |
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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
1 tablespoon Curacao
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 Virginia Bed and Breakfast, you'll find this recipe served hot and
delicious at our breakfast table.
| The Inn
at 802 A Williamsburg Bed and Breakfast 802 Jamestown Road, Williamsburg, VA 23185 Your Hosts: Joe and Cathy Bradley |
(757) 345-3316 - Home (888) 757-3316 - Toll Free (757) 221-9561 - Fax email: Cathy@innat802.com |
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