Archive for the ‘Recipes’ Category

Collection of Virginia Recipes Available

Wednesday, January 4th, 2012

Bed and Breakfast owners, who are members of the Bed and Breakfast Association of Virginia, share their favorite mouthwatering recipes in their new “Virginia Bed & Breakfast Cookbook.”

One of the recipes from the William Miller House included in the 2011 Virginia Bed and Breakfast Cookbook

This collection of recipes includes inn’s signature dishes; breads, muffins, biscuits & biscotti; coffee cakes, scones, granola & parfaits; pancakes and waffles; french toast and bread puddings; breakfast entrees; appetizers & side dishes; soups and salads; luncheon and dinner entrees; fruit  specialties, and desserts!

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Annual Tradition: Homemade Peppermint Bark

Thursday, December 22nd, 2011

Every year the holiday season fills up the mailboxes (electronic and old-fashioned snail mail) with invitations from friends to celebrate the season.

One of winter's favorite foods is back in production

Here at the William Miller House Bed and Breakfast we have the perfect hostess gift in production already. Our own old-fashioned peppermint bark! We have shared the recipe as well as tips for packing for mailing to family and for wrapping for those being delivered in person. So here it is again — one fabulous food of winter!

Make some for your family and your friends – they’ll enjoy this wonderful treat!

Lactose Intolerant? Try This Watermelon Treat to beat the heat

Sunday, July 24th, 2011

Summertime and its blistering heat always brings the desire for ice cream or gelato to cool down your insides.  What do you do if you’re lactose-intolerant or allergic to milk products?  We tried a new recipe here at our bed and breakfast this morning for a guest who had that exact issue.  We had planned on our signature lavender panna cotta as our first course – well, that wouldn’t work very well.

So Saturday, Mike came up with a sherbet/granitas-like concoction using watermelon.

Refreshing watermelon makes a cool treat for breakfast's first course! Try the recipe!

Here are the ingredients:
2 cups of cubed and seeded watermelon
1/2 cup sugar
1 envelope unflavored gelatin
1/3 cup cranberry juice

First, place watermelon cubes in a food processor, or a blender. Cover, process or blend until smooth. You should end up with about 3 cups of pureed watermelon.

Stir in sugar.

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The birth of the breakfast June Bug

Wednesday, May 4th, 2011

I’m always thinking about food, at least new items for breakfast here a the William Miller House Bed and Breakfast.  Last week I was out planting some vegetables and herbs for the season and while planting the basil it occurred to me that I always plant too much basil.  While I do use some for pesto for our vegan guests I rarely make it for Pat and myself, mostly because Pat does not really care for it.

So what to do this summer when the basil is in full swing?  How about a new first course, so with the basil I have on hand, store bought, I embark on a crazy idea, making a basil mousse, now I do not think the idea of making mousse from herbs is new, but it is for me and our guests as well.  The dish is actually a Basil white-chocolate mousse over a layer of strawberry (did I mention that its strawberry season here in Virginia) greek yogurt.  After they finished the dish and licked the glasses I suggested that they have the honor or coming up with a name and the name they chose was a “June Bug”, sort of a play on a grasshopper, the cocktail made with creme de menthe.

Basil white-chocolate mouse over ripe strawberry Greek Yogurt

Basil white-chocolate mousse layered over strawberry yogurt (June Bug)

The process. Because I knew that this would not be something to whip up in the morning I decided to make it the night before.  Besides the gelatin in the mousse really needed time to set up.

The first step was to puree some of the fresh strawberries that we had picked at the local berry farm.  I always lean towards fresh local ingredients if at all possible and it is the beginning of the strawberry season here in Virginia. Following the pureeing of the berries I grabbed some of my favorite Greek Yogurt and added some of the pureed strawberry to the yogurt and stirred it to combine and placed it in the bottom of 4 - 9.25 ounce martini glasses. I then place the glasses in to the fridge.

The next step was to make the mousse.  I grabbed a pot and put some heavy cream into the pot and then brought it up to a slight simmer and added the basil leaves and removed it from the heat.  I allowed the mixture to steep for 10-minutes, then pureed in my Vita-prep.  I got mine several years ago when Jimmy Snead of the restaurant The Frog and the Redneck closed his restaurant and was selling of his equipment. (more…)

Tip of the Week – Mustard Caviar

Monday, April 18th, 2011

Mustard Caviar

1/4 cup mustard seeds
1/2 cup water
2 tablespoons glucose
1/4 cup white vinegar
1 red Thai chili, minced
1 teaspoon turmeric

Method:

  1. Toast mustard seeds and add remaining ingredients.
  2. Cook until ingredients come together and reserve at room temperature.

Making your own Glucose

2- envelopes (2 Tablespoons) Knox unflavored gelatin
¼ C – Tablespoons Cool water
2- Cups light Karo syrup
1- Tblsp. Cornstarch
1- Tblsp. White Sugar
1- Cup Cool Water

Soak gelatin in water & let set about 5 minutes; then heat over medium heat source until clear & dissolved. Add Karo (corn syrup) syrup, sugar, cornstarch & the ½ cup cool water mix thoroughly & boil about 30 seconds or until thickened.  Cool & store in refrigerator for up to 2 months.  This recipe will also thicken after it is cooled.

If this recipe is to runny – take another ¼ cup cool water & 1 Tablespoon corn starch, mixed thoroughly & add to gel mixture then boil about 30 seconds cook down to about 2/3