|Recipes from our Williamsburg Virginia Bed and Breakfast .... to your home!|
Lemon Ricotta Pancakes - once served at our Williamsburg Virginia Bed and Breakfast
3 eggs - separate yolks and whites (use two bowls)
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.
Carolina Cinnamon Poached Pears With Honey/Lemon Marscapone Cheese
Honey/Lemon Marscapone Cheese
Cinnamon Syrup - (store in refrigerator until use)
Grand Marnier French Toast with Orange Rum Sauce - once served at our Williamsburg Virginia Bed and Breakfast
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
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.
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