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August 29th, 2011 by Winey and Cheesey
Pastry Chef Duane Copeland is spoiling us with this month’s sweet treat recipe from L’Auberge Provencale. Be sure to try it out and tell us what you think!

ZUCCHINI BREAD
Makes Four 8 x 4 pans
Ingredients:
-3 Eggs
-2 Cups Sugar
- 1 Tablespoon Vanilla
-1 Cup Flour
-1 Teaspoon Salt
-2 Teaspoons Baking Soda
-1/4 Teaspoon Baking Powder
-1 Cup Chopped Nuts
-5/8 c. or 5 oz. of oil
- 2 Cups Zucchini (unpeeled and put through blender or grated)
Directions:
Step One: Mix eggs, sugar, oil, and vanilla. Set aside.
Step Two: In separate bowl blend flour, salt, baking soda, baking powder, and nuts. Add egg mixture from step one to flour mixture, mixing well.
Step Three: Fold zucchini into dough.
Step Four: Pour into 4 loaf pans 8″ x 4″ (or cook one at a time) and bake at 350 degrees for 1 hour and 10 minutes.
Step Five: Remove from pan while still hot, let rest for at least 10-15 minutes and serve warm with butter.
ENJOY
Tags: Banana Bread, Banana Bread Recipe, Duane Copeland, Pastry Chef Posted in About the Inn, Dining, Pastry, Recipe | No Comments »
August 23rd, 2010 by Winey and Cheesey
Our dinner guests have been raving our Chef Scott Myers selection of scrumptious summer soups!
Winey and Cheesy took the liberty to swipe a recipe from his cook book!
This crowd pleaser is sure to impress your friends and family at the dinner table tonight!
__________________________________________________________
Sweet Corn Velouté
With Chive Oil and Crabmeat

Ingredients:
- 4 Ears of Corn, shucked and taken off the Cob
- ½ Sweet Onion, small diced
- 3 Ribs of Celery, small diced
- 1 Idaho Potato, medium diced
- 3 Cups of Chicken or Vegetable Stock
- 1 Cup Heavy Cream
- Salt and White Pepper, to taste
- 1 oz. Crabmeat, ¼ oz. per bowl
- 4 oz. Chives
- 3 oz. Canola or Pure Olive Oil
Directions:
- Sweat Onions and Celery for 5 minutes on low/medium heat
- Add Corn, sweat for 3 minutes
- Add chicken Stock and Potatoes
- Bring to simmer for 45 minutes.
- Puree in blender and strain though a fine mesh strainer
- Add Cream and season to taste
Tags: Dining, dinner, entertaining, food, friends, garden, Recipes, soup Posted in Dining, Recipe | No Comments »
August 2nd, 2010 by Winey and Cheesey
With summer in full swing it’s time to put those luscious gardens and orchards to use!
Please submit your OWN favorite summer recipe on our Facebook Fans Page, using fresh vegetables, fruits and herbs.
Upload a photo of you and your summer creation along with the recipe by August 31st.
…Our chefs will review and recreate your recipes to select the winner!
The winner will receive a FREE night stay in September and their dish will be featured on our Menu!
Tags: bed and breakfast, countryside, Dining, dinner, entertaining, gardens, outdoors, picnics, restaurant, shenandoah valley Posted in Activities, Dining, Events at the Inn, L'Auberge News, Recipe, Specials, Uncategorized | 1 Comment »
February 22nd, 2010 by Winey and Cheesey

Our guest raved, ravished and begged over the recipe for our Signature Housemade Granola! With a little persuasion from our favorite duo, Winey & Cheesy, we are giving up the secret formula. No worries, if you’re not the gifted gourmet; we serve our Granola fresh every morning and have it available for sale in 12oz bags!
From the kitchen at L’Auberge Provencale to yours at home, we hope you enjoy!
Ingredients:
1 cup Vegetable Oil
1 cup Honey (or Maple Syrup)
1 cup Wheat Germ
2 tb. Vanilla Extract
1 tsp. Salt
7 cups Oats
3 cups Coarsely Chopped Nuts
2 cups Raisins, Cranberries & Currents
Directions:
-Combine Oil, Honey, Wheat Germ, Salt and Vanilla Extract in large bowl. Mix well.
-Add oats and nuts. Mix until combined.
-Bake at 375° until golden brown. Stir often.
-Stir in Raisins, Cranberries & Currents
-Allow to cool and serve!
Tags: bed and breakfast, entertaining, food Posted in Dining, Recipe | No Comments »
November 27th, 2009 by Winey and Cheesey
THE THIRTEEN TRADITIONAL
DESSERTS OF PROVENCE
In an old custom that has its origins in the farming region of France and dates back a couple of centuries, families served a different dessert on each of the twelve nights of Christmas. The 13 desserts harken back to market days when farmers would buy and sell produce that always included a bakers dozen instead of twelve.
During the holidays, this tradition is part of the custom of L’Auberge Provençale. We offer these desserts in our sitting room to all of our guests, whether in the afternoon, or after a sumptuous holiday feast.
The desserts included fresh and dried fruits, nuts, cakes, and confections. In Provence, most of the ingredients were locally grown and plentiful.
Raisins, dry figs, almonds, walnuts, hazelnuts, pears, apples, plums, Orliettes (lemon and orange with orange blossom water fried pastry), Fougasse (poppy seed and lemon Brioche), Nougat Blanc et Noir, Calissons D’Aix (Almond Paste with Pistachios) and 12th night Cake make up all 12 of them.
All should be served with Buche de Noel. Although the rich and extravagant Buche de Noël was not probably added to the custom, until late in the 19th century.
Winey and Cheesy are pretty excited about getting these desserts going. However, the first step. is making the Vin D’Orange that will go with these desserts. As it takes about a month to prepare, they figure they better get started. Cheesy loves to share this job with all his wine lovers, and we love to share the following recipe with you. Give it a try, and bring a splash of Provence to your holiday season. We will be leaking a few other holiday recipes to our fans as well! The Shenandoah Valley will become the inn place to be for the holidays.
All should be served with Buche de Noel, in small bowls and platters around the centerpiece yule log.
VIN D’ORANGE
1 Bitter or Seville Orange
1/2 Sweet Orange
1 quart of Rose or White Wine
5 TBSP Armagnac
1/2 Lb. Sugar
5 TBSP Sparkling Water
Use only the skins of the Oranges. Mix all ingredients together, place in a glass jar, cover and let stand in a cool dark place for 1 month. When ready, filter, chill and serve with the Thirteen Desserts of Provence.
Read the rest of this entry »
Tags: bed and breakfast, Desserts, Dining, food and wine, holiday, shenandoah, virginia, wineries Posted in Recipe | 1 Comment »
June 14th, 2009 by Winey and Cheesey

- Outside Dining
Today, we have some great summer recipes that will impress and refresh your friends and family!
Make sure you stay tuned, as we will be bringing you recipes periodically from our top chefs.
Before you know it your entire nieghborhood will think your a gourmet chef!
Our philosophy is that good food and good wine should be shared with the ones you love, so invite your friends over, open a bottle of wine, and don’t forget to laugh!
Melon Soup
1 cantaloupe – 3 ½” – 4 ½” in diameter
1 mango
1 pt. strawberries
2 oz. grand marnier
2 c. crème fraiche
1 tsp. mint – chopped
10 mint sprigs
Peel and hull fruit and cut into 1” cubes
In blender on low speed slowly add fruit and puree
Pour into a stainless steel bowl
Add grand marnier and chopped mint
Stir well
Refrigerate until very cold
Serve in chilled bowls topped with crème fraiche and a sprig of mint
Spinach Salad
1 bag or 2 bunches fresh spinach – washed and dried
2 endives
confit of salmon
4 tomatoes – cut into 8th
¾ c. raspberry vinaigrette
pepper to taste
edible flowers – optional
Toss spinach with raspberry vinaigrette reserving a small amount to drizzle later
Arrange 4 endive leaved in salad bowl with tips sticking up around bowl
Place spinach in middle of endive leaves
Arrange tomato wedges between endive leaves around spinach
House cured salmon
Sprinkle with fresh ground pepper
Garnish with edible flowers
Raspberry Vinaigrette
1 TBSP. mustard
1 tsp. garlic – chopped
1 tsp. shallots – chopped
½ c. raspberry vinegar
2 ½ c. extra virgin olive oil
1 tsp. parsley – chopped
salt to taste
pepper to taste
Whip mustard, garlic, shallots and vinegar together until well blended
Slowly drizzle in olive oil while continuing to whip mixture
Add chopped parsley, salt and pepper
Tags: bed and breakfast, dinner, entertaining, food, food and wine, Recipes, restaurant, salad, shenandoah, soup Posted in Recipe | 1 Comment »
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