Carolina Bed and Breakfast Recipes
Fresh Carolina peaches in the summer; herbs picked from the garden outside the kitchen door; tomatoes warm from the sun; local Western North Carolina apples in the fall; home baked cookies, muffins and bread; jams, pickles and chutneys, prepared on the premises: here at our Asheville inn, our bed and breakfast recipes often feature locally produced, seasonal foods.
We believe that the trade-off for convenience in using processed, ready-made foods and mixes is the loss of flavor and quality in the final product. Part of the experience of staying at our inn in Asheville is being pampered with excellent North Carolina recipes, homemade breakfasts, evening hors d’oeurves, and bedtime sweets.
With that in mind, the following recipes are provided for you to enjoy at home and include some of our guests’ favorites. Easy to prepare and serve, we hope they will make you think of our Asheville hospitality here at the Carolina Bed & Breakfast.
For most of our guests, their stay at the Carolina Bed & Breakfast begins in the evening with our pre-dinner refreshments. The original recipe calls for cheddar cheese and chives, but I encourage you to experiment with other cheeses and herbs. Smoked Edam and rosemary is a popular combination at the inn. These little savory crackers are best served slightly warmed in the oven but are also good at room temperature.
- 1/2 cup softened butter
- 2 cups grated cheese
- 1-1/2 cups flour
- 1/2 tsp salt
- 1-2 tbsp milk (as needed)
- Fresh herbs to taste
Preheat oven to 350 degrees.
Mix together butter and cheese in a medium bowl until well blended. Add flour salt and herbs to butter mixture. Blend until it sticks together. You may need to add a little milk.
Form dough into 1” balls and place on ungreased cookie sheets. Lightly flour the bottom of a cooking glass and use to flatten the balls. Prick each cracker several times with a fork.
Bake crackers for 12-15 minutes until lightly browned around the edges. Remove to rack and cool.
CHOCOLATE CHOCOLATE COOKIES
Upon your return to the Carolina Bed & Breakfast, you will find freshly baked cookies, coffee, tea and sodas ready at hand. Chocolate is always popular, and these cookies are almost more of a brownie than a cookie. In December, we add crushed peppermints and white chocolate chips to make a seasonal treat.
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups plain flour
- 3/4 cups unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup chocolate chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cream together butter and sugars until light in color. Add egg and vanilla and beat until well incorporated, scraping down the side and bottom of the bowl halfway through.
Sift together flour, baking soda, baking powder, salt, and cocoa powder. Slowly add to butter mixture. Stop as soon as it is all incorporated. Do not overmix.
Stir in the chocolate chips.
Drop small spoonfuls onto parchment lined baking sheet. Bake 12-15 minutes. Allow to cool on the pan for a few minutes until set before removing to a wire rack to cool completely.
MINT, MELON, AND CILANTRO SALAD
This refreshing summer fruit salad uses herbs from our garden to add extra flair to a melon starter.
- 1 ripe honeydew melon
- 1 large handful of fresh mint leaves
- 1 small handful of fresh cilantro
- 1 tbsp fresh lime juice
- Sugar to taste
Cut the melon into small round balls and place in a large bowl.
Finely chop the mint leaves and cilantro making sure to include some of the cilantro stems.
Toss together with the lime juice.
Taste and add sugar if needed. An exceptionally ripe melon may need a touch more lime.
Chill well, at least four hours or overnight.
Serve, garnished with a slice of fresh lime.
Makes approximately 4 cups.
CHILLED PEACH SOUP
Our guests at the Carolina love this summer soup.
- 1 cup dry white wine
- 1 cup peach schnapps
- 1/2 cup of sugar
- 1 tsp chopped fresh mint leaves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups half and half
- 10 fresh peaches, peeled and sliced
- 3-4 peaches peeled and diced for garnish
Place all ingredients except the half and half and the peaches in a sauce pan over medium heat.
Stir until the sugar is dissolved.
Add the sliced peaches and simmer for about fifteen minutes until peaches are fork tender.
Puree mixture with an immersion blender (or in a blender).
Pass mixture through a sieve.
Cool the juices overnight.
Add half and half and serve in a shallow bowl with some chopped fresh peach to garnish.
Makes ten ¾ cup servings
FRIED GREEN TOMATOES
At the end of summer, when the tomato season draws to a close, these are a favorite appetizer at the Carolina Bed & Breakfast.
- 3-4 large green tomatoes, sliced
- 1 cup of plain flour
- 2 large eggs beaten with 1 tbsp milk
- 1/2 cup cornmeal mixed with 1/2 cup bread crumbs
- salt and pepper
Place tomato slices on a rack and sprinkle with salt. Let rest for 15 minutes until water is beading up on tomatoes.
Prepare three bowls for breading: one with flour, one with egg mixture and one with breadcrumbs and cornmeal.
Pat the tomatoes dry with a paper towel
Dip tomatoes in flour, followed by egg mixture and lastly in the breading.
Place tomatoes back on the rack for 10 minutes to allow breading to “set”.
Heat butter and oil in a frying pan over medium heat.
When the butter is sizzling, add tomatoes. Fry for four minutes on a side until tomatoes are soft and breading is golden brown.
Let cool slightly. Season with salt and pepper and serve with a remoulade or tartar sauce.