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.
RASPBERRY BROWNIE ICE CREAM CAKE
Ingredients for the Fudge Brownie Ice Cream Cake
- 2 oz. semi-sweet chocolate, chopped
- 4 Tbsp. + 2 tsp. flour
- 1/4 tsp baking powder
- 3 Tbsp. unsalted butter-softened
- pinch of salt
- 1/2 tsp Vanilla
- 1/2 Cup Sugar
- 1 Egg Room Temperature
- 1/3 cup Walnuts, chopped
- 1 Pint of Raspberry Sorbet- softened
- 2 1/2 cup Vanilla Ice Cream-softened
- 1 Cup Whipped Cream
- 2 Tsp. Sugar
- 1 Tsp. Vanilla
- 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!
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
Monday, November 8th, 2010
Give the gift that always fits,
A Gift Certificate from L’Auberge Provençal!
Available for purchase online!
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
Sunday, June 14th, 2009
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