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Posts Tagged ‘Recipes’

Recipe for Romance :: Raspberry Brownie Ice Cream Cake

Thursday, February 5th, 2015

Valentine’s Day is a special time of year for lover’s to make special treats for their loved one.  At L’Auberge Provencale, here in the Shenandoah Valley, we have made many a Valentine’s Day especially with Chocolate!  Looking over the archives of recipes, we thought we would share this easy but delicious recipe that you can easily make at home.



Ingredients for the Fudge Brownie Ice Cream Cake

  1. 2 oz. semi-sweet chocolate, chopped                                                                                                                                                                                       Ice Cream Cake Recipe
  2. 4 Tbsp. + 2 tsp. flour
  3. 1/4 tsp baking powder
  4. 3 Tbsp. unsalted butter-softened
  5. pinch of salt
  6. 1/2 tsp Vanilla
  7. 1/2 Cup Sugar
  8. 1 Egg Room Temperature
  9. 1/3 cup Walnuts, chopped
  10. 1 Pint of Raspberry Sorbet- softened
  11. 2 1/2 cup Vanilla Ice Cream-softened


  1. 1 Cup Whipped Cream
  2. 2 Tsp. Sugar
  3. 1 Tsp. Vanilla
  4. Fresh Raspberries

Directions for the Fudge Brownies

Line 8″ Square pan with buttered parchment paper or foil.   Melt chocolate and butter in double boiler, (hot, but not boiling water)stirring until smooth.  Sift the flour, baking powder, and salt and set aside.  Blend eg and sugar using mixer at medium speed.  Add Vanilla.  Gradually add chocolate mixture.  Stop mixer when combined and mix in dry ingredients using a wooden spoon.  Spread Batter in pan.  Bake at 350 degrees for approximately 19 minutes until it is springy to the touch, but not dry.  Cool completely, invert onto rack and remove paper.

Directions for the Topping:

Mix ice cream and sorbet together by folding in together.  Spread over cooled brownies.  Top with Whipped cream and raspberries.  Chill for 10 minutes before serving.  You can add the whipped cream and raspberries if you want to freeze ahead and remove the brownies 15 minutes before serving.  Then top.

This recipe is easy and fun and we hope it helps with your romance this Valentine’s Day!

Rose Petal Ice Cream Recipe

Wednesday, May 9th, 2012

Everything is blooming far sooner than most years here at our Shenandoah Valley Inn. Winey and Cheesey were discussing the upcoming recipes that may be coming from the kitchen at our Virginia bed and breakfast inn.

The roses are in full bloom and it is a banner year. They are incredibly prolific and fragrant. Aside from bringing them inside to enjoy their wonderful perfume, here is one of our perennial favorites on our menu. The rose petal ice cream is easy to make and so French country! You might want to try it with just some fresh raspberries or here at the inn we like to serve it with Lavender Pound Cake. The lavender is just about to burst as well in our gardens here at our Shenandoah bed and breakfast.

If you have an ice cream machine, this too, can become a favorite of your family. A little touch of Provence in the Shenandoah Valley, for Mother’s day this weekend will feature this delicious and fragrant dessert.

Rose Petal Ice Cream

Ingredients: Makes about 1 1/2 quarts

  • 16 egg yolks
  • 14 oz. sugar
  • 4 oz. rose water
  • 1 qt. heavy cream
  • 1 cup of fragrant rose petals, chopped (not too fine)


  • Whip egg yolks on medium speed until it forms a ribbon
  • Simmer milk and rose water (do not boil)
  • Add milk mixture to yolk mixture until well blended
  • Pour into a stainless steel pot and stir over low heat until slightly thick and coats the back of a wooden spoon
  • Remove from stove and strain
  • Add cream and completely cool (you can do this in an ice bath)
  • Freeze according to your ice cream machine (let it remain slightly soft)
  • After the ice cream is removed from the machine, gently fold in rose petals and put in the freezer until serving

L’Auberge Provencale Gift Certificate

Monday, November 8th, 2010

Give the gift that always fits,

A Gift Certificate from L’auberge Provencale!

Available for purchase online!


Sweet Corn Velouté With Chive Oil and Crabmeat

Monday, August 23rd, 2010

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


  • 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


  • 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

Summer Recipes

Sunday, June 14th, 2009
Outside Dining
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