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L’Auberge Provencale Signature Housemade Granola
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!
Country Comfort in Romantic Homes Magazine
February 22nd, 2010 by Winey and Cheesey
Romantic Homes Magazine featured L’Auberge Provencale in their April 2010 issue.
The article, Country Comfort, highlights all of the small touches that make L’Auberge Provencale worthy of being your favorite romantic getaway. Winey and Cheesy thoroughly enjoyed this editorial; of course they like anything that has to do with fine food, wine and decor!
We hope you enjoy it as well.
Picnics in Provence
July 21st, 2009 by Winey and Cheesey
Just one beautiful spot at Blandy Farm, the Virginia State Arboretum
Winey and Cheesey have been enjoying the heavenly weather this year. Blue skies and puffy clouds in July? Incredible they say. What a perfect time to visit the beautiful Shenandoah Valley. Within 5 hours from anywhere in the USA, just an hour and a half from DC what a great destination, L”Auberge Provencale. The chefs have been cooking up some great food featuring the bounty of our gardens and local farms. Pick a tomato at 5:00 and enjoy it that night! Wow…can anything be better than that?
Mama bear
Answer: a picnic in one of our favorite spots. Egg Hollow or Dickey Ridge picnic grounds on the skyline drive, and Blandy farm are two of my favorite spots. Enjoy the pictures below of these beautiful areas. Celeste went to skyline last week and saw not just the usual deer, but a huge owl, and a mother black bear with her twin cubs. No one seemed disturbed by the “tourist” taking pictures. We’ll be happy to pack you a picnic with or without wine. Just give us notice the day before and we can have it ready for you after breakfast! You then can go off hiking, canoeing, wine touring, exploring, or just sitting by the pool at the Villa. A perfect way to spend the day. The picnics are 75.00 for two and you keep the basket! Wine is additional and winey will help with your selections.
Egg Hollow Picnic Ground Skyline Drive
Summer Recipes
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
