Winey and Cheesey tried to stop her, but there was something across the rode from our Villa La Campagnette which was just too fun! Suddenly Bernadette disappeared! After much agonizing searching and one day later we found that our little girl was now in prison! (metaphorically speaking). I rushed to the rescue and sprung her loose from jail. She is now happily frolicking in the snow with some of her buddies.
Posts Tagged ‘bed and breakfast’
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.
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.
With Thanksgiving over and Turkeys either pardoned or stuffed, Winey and Cheesey were suprised to see a new neighbor! From whence he came they do not know. To where he is going we do not know. But he certainly has made his presence known. An Emu? In White Post. We’ve had our bears, deer, rabbits and squirrels and even a wild Turkey or two…this is the first Emu! And beware Winey tells Cheesey, they can give you one swift kick! We all wonder what Bernadette and Maurice might have to say! Bed and Breakfast’s do attract the most interesting friends…
Our repast and one night midweek specials have proven to be very popular with our new and repeat guests. So we will, therefore, by popular demand, offer some great value added and discounted stays. A great way to getaway and save a little along the way! The brillance of fall beckons you to the harvest time in the Shenandoah Valley. Take a holiday and enjoy crisp mornings, country afternoons and cozy evenings. And save over 20%!
TWO NIGHT FALL HARVEST HOLIDAY
- Two Nights lodging in one of our premier rooms or suites
- 6 Chocolate Strawberries to welcome you on arrival, as well as a bowl of Fresh Fruit, Cookies and Chocolates
- One night Gourmet Repast delivered to your room featuring Provencale Vegetable Soup with Fields of Athenry Beef, Barley and Kale, House Cured Duck Caesar Salad, an Array of Artisan Cheese, French Bread, Spiced Autumn Apple Cake and a bottle of Red or White Wine to enjoy at your leisure
- 100.00 credit towards dinner for two in our nationally acclaimed restaurant
- Two of our fabulous signature breakfasts each morning
Premier Rooms 595.00
Valid Sunday thru Thursday September 6, 2009-December 17-2009
ONE NIGHT FALL FROLIC
- One nights lodging in one of our premier rooms or suites
- An array of Artisan Cheese on Arrival
- 100.00 credit towards dinner in our nationally acclaimed restaurant
- A parting gift from the bounty of our pantry; harvested from our own orchards and gardens
- Two of our fabulous signature breakfasts each morning
PREMIER ROOM- 340.00
Valid Sunday thru Thursday September 6, 2009-December 17, 2009
Not valid on holiday weekends
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!
1 cantaloupe – 3 ½” – 4 ½” in diameter
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
Refrigerate until very cold
Serve in chilled bowls topped with crème fraiche and a sprig of mint
1 bag or 2 bunches fresh spinach – washed and dried
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
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
This is the first post from your hosts, Winey and Cheesey! After much debate and input from our friends and guests we have finally arrived at the name of our blog. “Winey and Cheesey”. In future blogs we hope to bring the characters of Winey and Cheesey to life for the amusement of our guests. For now just let it be said we always need a little cheese with that whine..did I spell that right?
People often ask us what is the best time to visit L’Auberge Provencale, in the beautiful Shenandoah Valley. Well, for the DC foodies, summer in the Shenandoah Valley just has to be the answer! Our flower gardens are lush and beautiful with heavy peonies and heady roses. The fruit trees have bloomed and the baby fruits are benefiting from the sunshine and warmth. Chef Alain’s vegetable garden is already producing a bounty of herbs, French breakfast radishes, lovage, sorrel, swiss chard and a variety of lettuce. The late frost almost killed off the delicate, but they seem to be making a comeback and are trying to beat out the weeds for their stake in the ground. What can be better than produce from garden to plate? Chef de Cuisine, Scott Meyer is utilizing all of the gardens produce in our current menus. And lest we forget, our pastry chef Todd has just added the most moist devils food chocolate cake paired with rose petal ice cream (of course from heritage roses in our gardens) to our dessert menu. It is simply the most luscious combination ever and so, so Provencale. The perfect summer vacation in Virginia awaits.