A Gift Certificate from L’Auberge Provençal!
A Gift Certificate from L’Auberge Provençal!
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.
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.
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…
With the turning of every leaf, and a crisp breeze blowing by, we’re all starting to adjust to the cool autumn weather. Thoughts of warm days relaxing by the pool at Villa La Campagnette are a distant dream. Winey and Cheesey are getting used to the cold weather, with only a few minor complaints. Winey isn’t a fan of the cold weather and Cheesey is worried about field mice trying to work their way into the office. Lucky for him Maurice is standing, ok sitting… or more likely laying by, to come to our rescue.
With the pumpkin spice and apple cider scents filling the air, it’s hard for us to forget that the holidays are right around the bend. One of Winey and Cheesey’s favorite, of course, is Halloween. They say it’s because they get to spook the trick-or-treaters as they go skipping by. But we all know the real reason for their love of the haunted holiday; they have company out on the front lawn, jack-o-lanterns! They love the grinning faces, and spooky eyes, and did we ever deliver this year! Our Pastry Chef, Todd Owens, traded a 50 pound pumpkin (to be auctioned off for a children’s charity) for a massive pumpkin weighing almost 500lbs. Of course, to Todd’s dismay, a 500lb. pumpkin is not good enough for Winey and Cheesey. It needed to be carved as well! Lucky for all of us, Todd’s a good sport and he’s on the front porch right now, elbow deep in pumpkin shavings! Thanks Todd! Winey and Cheesey, along with the rest of us, can’t wait to see the final product! Until then, Todd’s requested we leave him alone, and Winey and Cheesey as far away as possible!!
Maurice and Bernadette have made it through the dog days of summer and are both looking forward to cooler weather. Cheesey is not sure if they care about leaf watching, but they certainly care about the crisp mornings! Maurice, the cat, is now waking up from a summer stupor and has been seen actually hunting (and still catching) little presents for the office. Bernadette, the Bernese Mountain Dog, has spent much of the summer in the air conditioning but now is frisky and still puppy like. With the drought we have experienced since the end of August, Winey and Cheesey, predict an early leaf change this year. But there will be no guarantees of a certain date.
The menu is changing to fall with some scumptous free range veal three ways, local Lamb from Fields of Athenry, and local Larsons Rabbits. We continue to get alot of our products locally, to ensure the best and freshest ingredients for our guests. And that travels right through breakfast with our local farm fresh eggs. A great time to come and dine!
While your hear enjoy the harvest of our local wineries, and great fall walking and hiking. Did winey mention balloon rides? They are the best right now.
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
Premier Rooms 595.00
Valid Sunday thru Thursday September 6, 2009-December 17-2009
ONE NIGHT FALL FROLIC
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