August is National Peach Month. That’s right, peaches are so fabulous that they get to have their very own month!
Peaches are so popular in our area that the Annual Leitersburg Peach Festival is held every August. Not only can you get your fill of fresh, local peaches, there are craft vendors, demonstrations, music, a tractor show and of course the crowning of the Peach Princess.
We are so lucky that we have two mature peach trees in our garden. The good news is that they did great this year and the bad news is that they did great this year. It seemed like everyday we were picking peaches, and now what do you do with all those peaches?? Peach pie, peach cobbler, peach cakes… those are all delicious but not necessarily for breakfast. (Well….not GUEST breakfast!)
Of course we used the peaches to make a few different types of scones and we did a few peach tarts, and just cut up some fresh. Naturally I made some jam, (actually lots of jam, 30 pints to be exact) but I really wanted to try something different for our returning guests. So I racked my brain and scoured good ole Google and after a few trials and errors I created a chilled peach soup! It is amazing and so easy to make, I feel like that mom from the old rice krispies commercials. (You know, where you throw some flour on your face like you’ve been working for hours but were really just watching HGTV/Food Network) I’ll post the recipe below – it really is simple!
2 Lg Peaches – peaches and sliced/diced
1 cup vanilla yogurt
1/2 cup of peach juice*
1 T honey/sugar (to taste)
* substitute orange juice if you can’t find peach
Add all of the above to a blender and puree until smooth. Chill in fridge for at least an hour and can be made the night before. I made a raspberry coulis for in ours but you could just garnish it with a raspberry, mint spring or slices of peach.
One of our favorite signature dishes is our “Eggs Rohrbach”. It has all the same yummy ingredients of traditional Eggs Benedict but is simple to make. It’s SO easy that even Chris can make it.
You will need:
- 5 eggs
- 4 Slices Canadian bacon
- 2 English muffins
- 3/4 cup milk
- Shredded Cheese (optional)
- Salt / pepper to taste
First, spray four ramekins with some nonstick spray. Then slice and cube two English muffins into approximately ½” size cubes.
Now place a slice of Canadian bacon centered in each ramekin and sprinkle with a small amount of cheese. Place some cubed muffin on top of the cheese and then sprinkle the remaining cheese on top of muffin.
In a medium bowl, beat the eggs, milk and seasoning together and gently pour over muffin. Cover with foil and refrigerate overnight.
In the morning, pull out the ramekins about 30 minutes prior to baking. Preheat your oven to 350°F and bake uncovered for 30-35 minutes, until set.
Just before the eggs are done go ahead and start whipping together your favorite Hollandaise Sauce. We have an easy recipe for that too, but that’s a secret… just kidding tune in for another blog in the future.
When done, run a knife around the edge, invert onto plate. Top with Hollandaise and garnish with chopped parsley or chives. Serve with some fresh herb tomatoes and a side of our Apple Maple sausage. Enjoy!
– Can be made the same day, just allow enough time for the muffin to soak up the egg mixture.
– No ramekins? No problem! Use a jumbo muffin tin.
– Once inverted onto plate, keep ramekin on until ready to top with Hollandaise Sauce.
Whether serving a full house or just a few guests, our Lemon Ricotta Pancakes are always a big hit. They are a little more involved than your traditional pancakes, but oh, SO worth the extra effort!
Serves 10 – (makes 2 pancakes each)
You will need:
2 cups ricotta
2 cups sour cream
6 eggs, separated
2 cups all purpose flour
1 tsp. Baking soda
2 dash salt
2 Tbs white sugar
4 Tbs lemon juice
4 tsp grated lemon zest
Fresh blueberries – 2 cups (optional)*
Combine baking soda, flour, salt, and sugar.
Beat egg whites until fairly stiff but not dry
Heat a griddle or large skillet over medium-low heat while you finish batter.
Stir flour mixture into cheese mixture, blending well but not beating.
Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat visible in batter.
Grease griddle or skillet with butter, oil or spray to coat surface.
When it is hot add batter, we use 1/4 cup per, making sure to include some egg white in each pancake.
Cook until lightly browned on bottom, 3-5 minutes, then turn and cook second side.
Serve with warm maple syrup, top with whip cream or try some of our homemade Blueberry Sauce
– * Can use frozen berries- thaw slightly but do not rinse
– When adding dry mix into the wet ingredients do not overmix
– Gently fold the egg whites into the batter
– Be sure to test to see if the griddle is hot enough by sprinkling a couple of drops of cold water on it: If the water bounces and sputters, it is ready to use.
One of our signature accompaniments for breakfast at the Inn is our Apple Maple Sausage Patties. This delicious side compliments any sweet or savory dish that we serve. Guests rave about the flavor and request them on return visits. This is an easy recipe that will quickly become a family favorite!
Serves 10 – (makes 20 patties)
You will need:
2 pounds of ground lean sausage*
1 tsp fine salt
1 tsp black pepper
½ tsp ground sage, dried
3 Tbs organic maple syrup
1 large apple, peeled, cored, and shredded*
Heat the oven to 425°F. Cover a cookie sheet with foil.
Peel, core, and grate one large apple.
In a large mixing bowl combine two pounds of ground sausage, grated apple, salt, pepper, sage and syrup.
Using clean hands, or a large spoon, mix well to incorporate.
We use a ¼ cup measuring cup to get the right amount of sausage to place in our two-patty sausage press. If you don’t have a sausage press, don’t worry just roll into balls and then you can pat them into small patties – not too big, not too small. Place sausage patties evenly across sheet.
Bake sausage for 15 minutes. Flip patties over and bake another 5 – 10 minutes until golden brown.
You can serve with any main entree but we like to serve them with our Oven Omelets or Baked French Toast
*We use tart apples from Distillery Lane Ciderworks but a nice Granny Smith works well. We also purchase our ground sausage from Crestview Meats in Martinsburg. Just make sure you use lean, quality meat, this is not the time to try to save a few cents. Trust us, it makes a difference!
– Place sausage patties on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Pull out sausages the night before and place in refrigerator.
– We bake the patties instead of frying; this allows the meat to bake in the naturally blended juices of the meat, apple and maple syrup.
February is for lovers at the Inn and this month we are serving our Sweetheart Scones. Whether you’re here to celebrate Valentine’s Day or another special occasion you can take home a bag of our original scone mix to make these yummy scones at home.
Sweetheart Scones – serves 8
You will need:
6 TB butter (3/4 stick)
1/2 C buttermilk
1 bag of Original Recipe mix
1/4-1/3 C mini chocolate chips
1/4-1/3 C chopped dried cherries
1/2 tsp vanilla extract
2 T half and half or cream
1 C powdered sugar
1/4 tsp vanilla
Place 1/2 tsp vanilla in measuring cup. Add enough buttermilk to equal 1/2 C. Keep chilled until ready for use.
Pour contents of bag into mixing bowl. Cut in 6T chilled butter until mixture is fine and crumbly. Add chocolate chips and cherries to mixture and stir to distribute.
Stir in buttermilk/vanilla blend. Dough will form a soft ball. Turn dough out onto floured board,
and turn gently 3-4 times to lightly coat the ball with flour. (If needed, 1 – 2 TB of extra buttermilk
may be added to obtain proper dough consistency.)
Pat out the ball of dough into a flattened circle, 6-7” in diameter, approximately 3/4- 1” thick.
Using a sharp knife, cut circle into eighths.
At this point you may freeze the dough to be used later.
Place scones on parchment lined cookie sheet. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be light golden brown when done.
As the scones are baking prepare your glaze. Combined 2 TB half and half or cream with 1 C powdered sugar. Then add 1/4-1/2 tsp vanilla to taste. Allow scones to cool before brushing on or drizzling glaze over the scones.
– Butter should be really cold, the colder the better
– Treat scones like biscuits, the less you play with them the better
– Place cut scones on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Bake from frozen, no need to thaw
(Recipe adopted from our friends at Victorian House Scones)