Friday, July 29, 2011

Blueberry-Walnut Pancakes-Asheville Bed and Breakfast most requested breakfast recipe

One of my guests once stated the obvious to me and it stuck!  As you might surmise, it was a gentleman guest.  He was commending our breakfast in very flowerry terms while stating that as a "frequent bed and breakfast stayer" he was amazed that sometimes breakfast is not the highlight of the stay but he had no problem at all believing that our Blueberry Walnut Pancakes-Asheville Bed and Breakfast most requested breakfast. 

Recently, we had a wedding and our bride chose this for her first breakfast as a married woman.  This pancake recipe is for you Amy:

1 1/4 cups of all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. of salt
2 T. sugar
1 extra large egg
1 1/4 cups of buttermilk
3 T. vegetable oil
1 tsp. vanilla

Stir together the first 5 ingredients in a bowl.  Make a well in the middle of the dry mixture.  Beat together egg, buttermilk, oil and vanilla.  Pour into well.  Mix only until blended.  Too much mixing will entirely alter the pancake texture in a displeasing way making them tough.

Place 1/4 cup batter onto a heated griddle.  I use oil to grease griddle.  Place blueberrie/ and walnuts on each pancake just before the bubbles start.  Allow a few more bubbles to occur and flip.Griddle other side.
Serve with butter and warmed pure maple syrup or honey.  

Yields:  9- 4" pancakes

This is my Nana's basic recipe and nearly any permutation you can think of re: fruit, nuts, sweet potato can be adapted to it.  She was a gift and this recipe is too.

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Tuesday, July 26, 2011

Asheville Bed and Breakfast-Birds of a Feather Flock to the Driveway

It is said sometimes that Murphy's Law is always alive, well and at play in our lives.  I cannot speak to whether that is true for everyone but the law reared its ugly head at our Asheville Bed and Breakfast-Birds of a Feather Flock to the Driveway just as our wedding party arrived. 

I am not well versed regarding subjects of an avian nature so as I was putting the "finishing touches" on our garden immediately before Check In I was both startled and alarmed to see a fledgling Blue Jayish looking bird flailing about in our driveway.  More so, when I noticed Baby # 2 and noted the neatly constructed nest on the ground near our rock wall lining the driveway.  To be clear, these were baby birds that showed only certain markings of being Blue Jays but they were so young that only parts of the striking and identifying blue feathers were present.

I run to the phone inside and call our Western North Carolina Wildlife Center.  They were awesome!  Keith gave me some pertinent information regarding baby blue jays.  They are often "not flight ready" when they are first out of the nest.  Instruction, feeding, and care continue by its parents who are often nearby until they are schooled both to fly, eat and generally survive. They communicate with their babies by sound and the babies calling back help them to be located and tended to.   My removing them from the driveway (where certain death awaited them as they would not be able to be seen even by caring guests in the dark) was OK and would not deter the parents from continuing their care.  I had always been told that once birds of a nest were touched the bird would be abandoned. Not so, said my learned source from the Wildlife Center.  Olfactory senses are not acute in birds and this will not cause parental abandonment.

Finale: Armed with much needed information my sister and myself relocated these fledglings to our back property out of the driveway carrying them very slowly and clearly all the while hoping that the parents clearly nearby as denoted by the strident continuing bird calls all about the area.  Laying them gently down we left them on a sheaf of ivy and bird calls from above along with fervent wishes for Birds of a Feather to Flock together as it always should have been before their brief foray into my driveway. 

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Sunday, July 24, 2011

Bride's Favorite Muffin at our Asheville Bed and Breakfast Inn

This weekend- Another wedding At Cumberland Falls Bed and Breakfast Inn.  Now, our intrepid "bride girl," in pursuit of her salon appointment, settled for a gourmet continental breakfast on day one of her stay but today...Everything was her way down to Bride's Favorite Muffin at our Asheville Bed and Breakfast Inn from the muffin to the entree....Bride girl chose the menu of the day! 
She chose Lemon Poppy seed Muffins and you will choose them too. 
Delicious, moist and a sure hit if you need a muffin for any occasion...Try this one on for size. It will make you feel like a Queen For The Day.

 BRIDE GIRL'S LEMON POPPY SEED MUFFINS  Bake 375 Degrees 15-17 mins.
  • 1-3/4
    cups all-purpose flour
  • 1/2
    cup sugar
  • 1
    tablespoon poppy seed
  • 1
    tablespoon finely shredded lemon peel
  • 2
    teaspoons baking powder
  • 1/2
    teaspoon salt
  • 1
    beaten egg
  • 1/4
    cup cooking oil
  • 3/4
    cup milk
    1 Tsp Vanilla
    1/2 Tsp. of lemon extract
    These two items are for the tops of the hot muffins right after they come out of the oven. 
    • 2
      tablespoons butter or margarine, melted
    • 2
      tablespoons sugar
    • 3/4
Place flour, sugar, powder, salt and poppy seeds in a bowl.  Whisk together. 
In another bowl mix milk, oil, eggs, lemon zest and extracts. Mix well.
Pour the wet ingredients into the dry ingredients and you will mix them just enough to moisten the flour. 
It is fine to see flecks of flour not mixed in. 
Over mixing will make muffins tough.

This will make 6 Texas size muffins or 12 regular size muffins.  The recipe can be doubled with good result.   

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Wednesday, July 20, 2011

Our Asheville Bed and Breakfast-Fabulous Fajitas

My Mom, who was the sole parent in our household started the tradition that birthdays were a much celebrated event. I now believe she hatched this scheme as a means of creating a bit of fun in our lives and our Asheville Bed and Breakfast -Fabulous Fajitas will enable your family create a bit of fun for your celebrations too.
My Mom made this a fun event as there are tasks contained within this recipe that even "little hands" can master and some mathematical skills to be learned as well.

Fabulous Fajitas

1 orange, juiced
2 limes, juiced
3 T. canola oil or olive oil
2 Garlic cloves, minced fine
1 jalapeno, seeded and minced.  The seeds contain the heat so if you are looking for a bit, leave all or some of them in...If not. remove them.
1 T. cilantro, use fresh, chop fine
1 tsp. cumin
1 tsp salt
2 1/4 pound of skirt steak or flank steak.  You will want to trim the fat.
1 green pepper, slice both thin and in half so that the pieces of veggie you will later put on your tortilla fit nicely in there.
1 red pepper, slice exactly like the green one
1 yellow pepper....You know the drill now
1 red onion.  Use the red.  It looks so pretty and the flavor is awesome
12 warm tortillas.  You can either place them all together in tin foil in a warm oven or you can grill them up a bit in the skillet.  Not too much or they become crispy, not pliable and won't fold nicely. I like them better that way.

If you have time you will have an infinitely better product if you have time to marinate the meat (8 hours minimum and 24 ideal)Keep in refrigerator. 
In a small bowl whisk together all marinade items.  This is all the ingredients up to the steak.
After marinade time is completed remove marinade from meat.  Grill the steak in a pan (grill pan if you have one and cast iron skillet if you don't...Depending on the size of the steak you might have to cut it to fit in a skillet.  Cook on medium high heat for 4 minutes on each side.  In the same skillet you cooked the steak cook the vegetables to your taste....more cooked or a leave a bit of a bite.
Thinly slice steak on the diagonal against the grain.
You are now ready to build your Fabulous Fajita.  Have some shredded cheese,  sour cream, guacamole and salsa too to put on there as well. You will be in Fajita heaven.  Not to mention, the budget if firmly in tow. Always a good thing these days.     

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Sunday, July 17, 2011

Curate-An Asheville Bed and Breakfast Small Plates Guest Favorite.

Curate-An Asheville Bed and Breakfast Small Plates Guest Favorite.
No question about it....Sometimes, our adventurous guests beat us to the punch on restaurant explorations in our beloved Asheville.  This proved true about Curate. Two of our weekend guests dined there Saturday evening.  So, off we went to lunch on Sunday.

Now, I will begin with name origin as all of our guests have expressed interest in this.

Verb:  Cure yourself.  

Ok, now that we have the linguistics down....Let's explore the food idea.  It is a tapas bar in the Spanish tradition in which one has the opportunity to select several "light bites" as opposed to concentration on one main entree.

From an environmental perspective- I would say that it is casual and very attractive.  Minimalist, clean overhead lights, green plants about with a lovely and aesthetic bathroom for the girls.

From the food perspective it was an unexpected treat.  From what our guest reported he, widely traveled and extremely varied in his food experience, was wowed.  The food is delicious, creatively inspired and artfully delivered.  Our server, a lovely young woman from Barcelona with a melodious accent assisted us through the menu narrowing down our choices and Voila....Lunch was served.

If you are taking in our downtown, are hungry and looking for a good spot...Try these folks out.  It was a lovely lunch, in inviting surroundings, with convivial, efficient service. I am sure that it will become an Asheville fave!  

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Friday, July 15, 2011

Asheville NC Bed and Breakfast Celebrating the Music of Friday after 5:00 p.m.

Our Asheville North Carolina Bed and Breakfast Celebrating the Music of  Friday after 5:00 p.m.  Our mountain hamlet draws and supports artists of all kinds.  Not only the kind of art reflected on canvas but also performance art noted by our musical street vendors, performance artists honing the skill of mime and last but not least -Friday after Five.  

In conjunction with the Downtown Association, in the months from May through September on the 3rd Friday of the month music, always varied and always sweet sounds out in the corridor of North Lexington Avenue at the I-240 overpass and so it has been for as long as we've been here.

New this year, visitors will be able to enjoy a fine meal at either a scrumptious, local downtown location or one of the handy, dandy food trucks that will now be allowed in the downtown area for those who wish to eat and keep running.     

Each year the Downtown Association collectively chooses five non-profit organizations with which to share the proceeds of this event. Further, they are making all efforts that this event consistently seeks to reduce its carbon footprint by using biodegradable food and beverage containers, even a stage powered by the sun and complimentary bike corral so if you choose to bike to the event you are covered. 

We've covered the what and part of the when here is the remaining information so you can enjoy this event with the locals.

Time: 5:00 pm-9:00 p.m.

Performers:  July 15,2011 Aaron Wood and Jonathon Scales Fourchestra
August 19, 2011:  The Lee Boye & Lubrifphonic

September 16:  Town Mountain & Bobby Miller and the Virginia Dare Devils

Cost: FREE.  Armband for alcohol purchases. YOU MUST PRODUCE I.D. NO EXCEPTIONS!
 Food costs additional.


Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Wednesday, July 13, 2011

Asheville Bed and Breakfast Unveils Sart's 2011 Season

One of the most awesome aspects of living in Asheville is the varied and perfectly excellent availability of live theater available in this area. In that vein, Asheville Bed and Breakfast Unveils Sart's 2011 Season for your pleasure.

Nocturne:  July 7-July 17 2011
Cheaper By The Dozen:  July 28, 2011-August 7,
Vance:  August 18-August 28, 2011

Where:  Sart (Southern Appalachian Repertory Theatre 44 College Street  Mars Hill NC

This location is only 45 minutes from Asheville and I guarantee you are going to enjoy these productions.

Nocturne is is by our own local playwright, C. Robert Jones in which he develops a two character play unfolding between  a white southern, recently blinded woman and the "lord of the street" young black man she hires to read to her.

Cheaper By The Dozen:  Always hysterical as the driving, directed and very organized father of the family seeking to pass on these laudable if occasionally stress producing traits to his less than interested progeny.  
Anne, his daughter,  unaware of all the reasons for these lessons chooses to reject  her Dad's efforts.

Vance:  Zebulon Vance: born in Weaverville NC, governor of NC, Senator for his state and Confederate military officer portrayed with all the complexity of his personality on display.  

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Tuesday, July 12, 2011

Asheville Bed and Breakfast Guests Eagerly Anticipate Bele Chere 2011

No Asheville regular would ever pose the question, "What is Bele Chere?"  All of our "return" Asheville Bed and Breakfast Guests Eagerly Anticipate Bele Chere 2011 and some actually schedule their much coveted summer holiday with this event in mind.  Now, that is a true compliment!

I will digress just a bit to explain that Bele Chere is an Asheville street festival with a wide variety of tunes, events, art and fun things for kids with the added bonus of all kinds of libations to drink and food available as well. To say only that does not do this community street party justice though.  There is an electricity in the air as musicians of all kinds take the stage, impromptu dancing breaks out in the street and this controlled, safe but very fun party breaks loose in downtown Asheville over three days.   The actual name, Bele Chere,  is hatched from ancient Scottish times and means "beautiful living."  We know you will agree once you come.  Annual attendance for this raging good time is usually between 300,000 and 350,000. 

The link for Bele Chere will give you all the information you need to know including parking, rules, shuttle service and more.

Save the Dates:  July 29, July 30 and July 31 (Sunday is Alcohol Free Day) A better time cannot be had anywhere!

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Saturday, July 9, 2011

Asheville North Carolina Bed and Breakfast Loves The Big Crafty

If you have an artistic flair or if drawing a "stick man" would prove challenging there is still something for you at The Big Crafty.  Our Asheville NC Bed and Breakfast Loves The Big Crafty as Nana, that's me, has spent some delightful  hours doing crafts with my grandchildren.

This cool Asheville event began in 2008 finding its home base on Clingman Avenue.  Soon though, the vendor list expanded and Asheville Art Museum took interest in the variety and amount of artists and crafters involved in this event and stepped forward to host it at its newest location in Pack Place and Pack Square Park.  This event is completely free and provides a great opportunity to get some ideas of your own, purchase local art and meet the artists that created the pieces and as always...enjoy this good fresh mountain air and scenery.    

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Thursday, July 7, 2011

Asheville Bed and Breakfast Sends Special Fixings for those Summer Blueberries or Blackberries!

Ok, blueberries are "hot off the press" and can now be found at our local Farmer's Market or the tail gate scene if you prefer so your Asheville Bed and Breakfast Sends Special Fixings for those Summer Blueberries or Blackberries.  This is a 1 pan wonder and you will love it for sure.

Berry Buttermilk Cake      Pre-heat oven to 350 degrees ... 9 inch spring form pan and cut out a piece of parchment paper to fit bottom of pan and butter it.  Dust with flour.  Tap out excess. Arrange your fresh berries in the bottom of the pan with some kind of uniformity.  Sprinkle with 1/4 cup of sugar.  

1 1/2 sticks of unsalted butter...Plus some left over for the pan.

2 1/3 cups Cake Flour.  I have used All Purpose with no problem at all.  For every one cup of all purpose flour you need for any recipe calling for cake flour....Remove two tablespoons of the all purpose flour and replace with 2 Tablespoons of corn starch. 
Sift at least four times to thoroughly incorporate the corn starch addition to the flour.  Voila....Cake flour or at least as close as you will ever need to get ...Failing some Cooking contest entry and I am not thinking you are up for one of those.  

2 1/2 cups of fresh blueberries or blackberries

1 1/3 cups sugar    Plus 1/4 cup of sugar for another purpose

1 1/2 tsp. of baking powder

3/4 tsp. of  salt

1/2 tsp. baking soda

3 large eggs, room temperature

2 tsp. vanilla

1 1/2 tsp. finely grated orange zest

1 cup well shaken buttermilk

Whisk all dry ingredients together.  Set aside.  In a separate bowl beat the stick and 1/2 of butter together with the remaining 1 1/3 cups of sugar on medium high speed scraping down the bowl occasionally until pale and fluffy.  Add the eggs one at a time beating well after each addition.  Beat in vanilla and orange zest. Lowering the speed begin to add flour mixture alternating with buttermilk beginning and ending with flour mixture.  Do not over beat or the gluten will make for tough cake.  Pour batter over berries.  Smooth top.
Bake until cake is golden brown.  About 1 hour 25 Min's. Do not try to remove from pan until it has cooled 15 Min's.  Run a thin, sharp knife along the edge of the pan freeing the sides and remove sides.Let cool a bit more.  Invert pan onto rack.  Remove spring form pan bottom.  Right the cake to "Berry side up"    Peel off parchment and dust with powdered sugar.

Great for either dessert or breakfast bread.  I assure you....Berries never found a higher purpose.


Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Tuesday, July 5, 2011

Asheville Bed and Breakfast ....Out to Lunch

Every once in a while it becomes impossible to work through lunch again.  So, break out time right now....Asheville Bed and Breakfast....Out to Lunch.

For the last several months some of our "ever inquisitive guests" have found their way about town for lunch.  I kept hearing positive comments about a downtown eatery which we had frequented in the past but as we customarily work through lunch had not returned to in a bit of time. Fiore's!

We decided upon leaving the inn in search of lunch that joy delayed need not be joy denied.  Off we went with my sister in tow (her reward for her able assistance with weekend wedding.)

Fiore's was just as excellent as I had remembered it to be this past winter and their French Onion soup was so good that it defied all the logic I ignored to order soup in nearly 90 degree weather.  It is simply succulent and that is for sure.  Beefy stock, not too salty and topped with a bread crust layered in mozzarella cheese.  Exemplary is not too strong a word.

The spinach-cheese ravioli and the fried calamari is equally charming.  If you have worked through one too many could have a delightful time with your budget fully intact which in these especially tight times is never a bad thing.   

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Sunday, July 3, 2011

Asheville Bed and Breakfast Red, White and Blue Fruit Blitz

Every year on July 4th, we try and create one of that days courses to reflect the colors of the holiday.  Generally, simply because the colors generally representative of this particular holiday are most widely found in fruit, allow us to present to you our Asheville Bed and Breakfast
Red,White and Blue Fruit Blitz.
It is beautiful, healthful and a guest favorite.  Serve it up to your family tomorrow in celebration of our country's independence and I think you may see some early smile fireworks of your very own.

Red, White and Blue Fruit Blitz:

2 cups of fresh raspberries

2 cups of fresh blueberries

4 slices of angel food cake sliced thin and diced

2 cups of pastry cream or if time pressed or you don't want the trouble of making home made pastry cream (vanilla pudding is an admirable substitute- particularly with a bit of tweaking...a bit more milk and a few drops of vanilla more than the recipe calls for will render a delicious taste and nicer texture.)  Now, if you feel energetic or very creative and wish to make the Pastry Cream from scratch,  I will place the pastry cream recipe on on my next blog.

In a clear parfait glass so the colors can shine through - place a bit of red raspberries on the bottom, add a bit of cake and top with pastry cream.  Next, add a portion of blueberries, add cake and top with pastry cream.  Repeat until the glass is full ending with the pastry cream.  On the very top of the cream, place a fanned strawberry surrounded by a four big, juicy blueberries.  It is a beautiful presentation, fun for this holiday and guaranteed to start the day off in a festive and fun way. 


Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

Friday, July 1, 2011

Asheville Bed and Breakfast wants to know-"What's in the Box?"

 A friend of ours and long time restaurateur in Asheville (former owner of The Market Place), Mark Rosenstein, has hatched yet another Asheville fun food  innovation.  So, this Asheville Bed and Breakfast wants to know-"What's in the Box?" The answer is that now Mark is doing a change about from thinking about his restaurant and has re-directed his efforts to thinking inside the box.  The Community Supported Agriculture Box that is!
He is launching a series of cooking classes utilizing Community Supported Agriculture.  For those not familiar with this term, this is budding popularity mechanism enabling folks to directly purchase local and seasonal foods right from the local source.  One purchases "shares"  Basically, no one can place an order for specific fruits and veggies and when the delivery comes it reflects less of what one might have ordered if all choices were possible and more of what was" regional and grown" during that period.  All the food comes to the subscribers house at one time and it is reflects the weeks produce for a family.  Likely, some of these components will be in the box each week until the season for that item is completed.
Though Mark clearly enjoys awesome cuisine he is concentrating more on simplicity, and how to instruct folks in the best way to get the food delivered on the table in a fun, nutritious and very tasty way.  That will be the thrust of the classes. Register and join him in his Asheville kitchen on Lakeshore Drive.  The classes last 1 1/2 hours and are July 9 and July 23.  Also July 20.  To sign up go to the link:  Mark's Cooking Classes.


Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast