Category Archives: Recipes

Looking for Some Great Holiday Recipes?

We’re in the midst of the holiday season, and that means that many of you are planning not only Christmas dinners but work holiday parties and New Year’s parties.  We love this time of year, and it’s truly amazing time to experience great food.  Here are some great holiday appetizer recipes to keep in mind from NPR & Southern Living: Dates with Bacon “A traditional northern Spanish pintxo, this recipe is adapted from the restaurant Boqueria in New York City, soon to open in Washington, D.C. (171 Spring St., New York, NY; 1837 M St., Washington, D.C.). The dish consists of dates stuffed with almonds and Valdeon (a strong Spanish … Continue reading

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Great Fall Recipe: Pumpkin Mousse Trifle

If you love the fall, then you probably love the taste of pumpkin.  Whether it’s in a latte or a pie, pumpkin is truly the perfect fall ingredient.  Try this recipe from Country Living: Pumpkin Mousse Trifle Ingredients (Serves 16) 5 large egg yolks 1 cup(s) sugar 3 1/2cup(s) heavy cream 15 ounce(s) canned pumpkin 2 teaspoon(s) vanilla extract 1 1/2teaspoon(s) ground cinnamon 1/2teaspoon(s) ground ginger 1/4teaspoon(s) ground nutmeg 1/4teaspoon(s) salt 2 tablespoon(s) dark rum 1 teaspoon(s) powdered gelatin 3 ounce(s) shaved dark chocolate  Directions Fill a large bowl halfway with ice water and set aside. Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture … Continue reading

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Are you Hungry? Check Out These Recipes!

When it comes to bed and breakfast recipes, crepes are always a favorite.  Here is a classic crepe recipe that is sure to bring guests back to your table. 12 Crepes 4 eggs ½ cup milk ½ cup of water } mix milk and water together ½ tsp. salt 1 tsp. sugar ½ teaspoon cinnamon ¼ tsp. nutmeg 1 cup flour (sifted) Method Mix eggs and milk/water mixture together, Add flour a little at a time and mix. Mix in all remaining ingredients. (Best if batter is made the day before or even just an hour in advance!) Melt some butter into a hot  non-stick pan (I set the dial to … Continue reading

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Blueberry and Peach Granola Crisp!

At the Governor’s House Inn, we love to share great recipes with our guests and followers.  If you’ve got a craving for a delicious fruit-filled dessert, then you should definitely try out this blueberry and peach granola crisp, from the local palate: Description A simplified version of a classic cobbler, chock full of fresh peaches and blueberries. Ingredients Fruit Mixture 3 ripe peaches, pitted, peeled, and sliced 1 cup fresh blueberries, washed 1/2 lemon, juiced 1 teaspoon lemon zest 3 tablespoons brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Topping  1 cup granola 2 tablespoons all purpose flour 2 tablespoons brown sugar Pinch Kosher salt 4 tablespoons cold butter, … Continue reading

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Bed and Breakfast Recipes: Chocolate Sherry Cream Bars!

Bars: 4 ounces unsweetened baking chocolate 1 cup margarine 4 eggs 2 cups sugar 1 cup all-purpose flour ½ tsp salt 1 tsp vanilla Melt chocolate and margarine over hot water, cool slightly. Beat eggs until light. Cream in sugar. Add remaining ingredients. Beat 1 minute. Pour into 10×14 inch pan lined with parchment paper. Bake 25 min @ 325 degrees. Cool. Filling: ½ cup butter 4 cups powdered sugar ¼ cup half and half ¼ cup sherry Beat butter and sugar together gradually adding cream and sherry. Should be light and and fluffy. Spread over bars and chill. Topping: 1 (12-ounce) package semi-sweet morsels 4 Tbl water 4 Tbl … Continue reading

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Bed and Breakfast Recipes: Blueberry Strata!

Blueberry Strata This recipe will need to be chilled for eight hours over night! Double the recipe for a Full House Cook Time : 55 minutes Serves 12 people. Ingredients: 1 ½ to 2 loaves French Bread cubed. 2 packages (16 ounces total) of cream cheese. 1 ½ cups fresh or frozen blueberries, thawed. 8 eggs. 2 cups half and half. ¼ cup of maple syrup or any other syrup. 1 tsp. vanilla. Preparation: Spray baking dish with Pam. Cut bread into 2 inch cubes. Place half in 13 x 9 inch baking dish. Cut cream cheese into 1 inch cubes, place over bread. Top with blueberries and remaining bread. … Continue reading

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The Low Country Boil, A Charleston Tradition…

If you have visited Charleston or the “Low Country,” you may have had the opportunity to try a “Low Country” boil.  If you haven’t heard it called by this name, perhaps you have heard it called by it’s less appealing name, Frogmore Stew.  It does not matter what you call it, it is a traditional recipe you should definitely try at some point. Here is a little history about the traditional dish and a recipe from Coastal Magazine for you try: Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe … Continue reading

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Peanut Butter Pie, A Recipe from Charleston’s Local Palate

Here is a great and favorite Charleston recipe from Local Palate.  Enjoy! A reinvention of a southern classic. By Christina Tosi. Pastry Chef, Momofuku Milk Bar, New York City Ingredients For chocolate crust: 2 cups of your favorite deep, dark chocolate cookie, ground by hand or in food processor 2 teaspoons sugar 1/8 teaspoon kosher salt 1 tablespoon unsalted butter, melted (more if needed) For salty caramel: 1 cup heavy cream, divided 2 tablespoons unsalted butter, melted ½ teaspoon vanilla extract 1 teaspoon kosher salt 2/3 cup sugar ¼ cup glucose 1 ea gelatin sheet ½ cup heavy cream For peanut butter nougat: ¾ cup sugar ¼ cup water 3 … Continue reading

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