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 Breakfast is a real treat at our Virginia bed and breakfast inn. If you want total privacy to enjoy your breakfast at leisure, you can choose a hearty continental breakfast delivered to your door in a beautifully arranged basket. Alternatively, you can opt for a full gourmet breakfast in the dining room of the Inn. The breakfast basket might include croissants, muffins, cantaloupe wedges, cereal, orange juice and fresh ground coffee.
In the dining room, you may indulge in a beautifully presented White Fence breakfast:
- A traditional American country inn breakfast
- The Healthy Option with fresh fruit, yoghurt, home-made muesli or a choice of other cereals, wholewheat bread and a dish such as light scambled eggs.
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Yummy Fruit Parfait
1 8oz. package of softened cream cheese
1 carton of Vanilla Yogurt
1/2 cup of granulated white sugar
1 tsp. vanilla
1/2 cup Extra Creamy Cool Whip, defrosted
1/2 cup granola cereal (I used Cascadian Farm Oats and Honey)
Fruit of your choice
6 parfait glasses
Cream together softened cream cheese and sugar until well mixed. Add in the yogurt, vanilla, and Cool Whip, and beat at med. speed with a mixer until there are no lumps.
Vary using the following: strawberries, grapes, blueberries, mandarin oranges, bananas, kiwi, diced peaches or pears, pineapples. Really, any fruit you like or that is in season will work.
Layer all the ingredients in the parfait glasses. First, place about 2 or 3 tablespoons of cream cheese mixture in the bottom of each parfait glass. Then cover with a layer of mixed fruit, and repeat another layer of cream cheese. Sprinkle granola on top of this layer of cream cheese, to cover it. Then repeat with mixed fruit, and on top, place cream cheese mixture, placing granola, blueberries and mandarin oranges on top, as a garnish; or use whatever fruit you wish, as a garnish. Serve chilled.
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Kicked Up Corned Beef Hash
2 large russet potatoes, diced small
2 tablespoons butter
1 large onion, diced small
2 tablespoons minced garlic
1 jalapeno, minced
3/4 pound corned beef, diced small
1 tablespoon prepared horseradish
2 teaspoons chicken bouillon
2 tablespoons chopped chives
1 cup finely grated Swiss cheese
Kosher salt and freshly cracked black pepper
Preheat the oven to 400 degrees F.
Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.
Option: Crack an egg onto the hash before baking |
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