Culinary Delights from The Oaks Victorian Inn Bed and Breakfast
2018-01-31 15:26:29
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New cookbook released by The Oaks Victorian Inn[/caption]
Part of what makes a great vacation is the delicious food experienced on your trip, but what about when you get home? Shouldn’t you be allowed to experience that scone you had for breakfast, the soup you had for lunch, or the cookies that welcomed you as you checked-in on a daily basis? Linda Wurtzburger, innkeeper of the Oaks Victorian Inn, Christiansburg, VA, agrees.
“One of my favorite things about staying at B&B’s is that every place seems to have its own style of breakfast and specialty dishes,” she says. So, when guests began asking Linda for recipes for her inn, she decided to write a cookbook.
“Inn-dulgences Culinary Delights from The Oaks Victorian Inn Bed and Breakfast” contains eighty recipes from breakfasts served at the Oaks and more. Linda always tries to make at least one dish from the book at every breakfast and also keeps a cookie jar filled with cookies made from one of the book’s recipes. However, thanks to Linda’s cookbook, you can experience these recipes at home for only $15; either visit or call (540-381-1500) The Oaks Victorian Inn to get a copy.
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Oaks Victorian Apple Cheddar Sausage Quiche[/caption]
Here is sample recipe from the book, Apple Sausage Cheddar Quiche:
Serves 6-8
1 pie shell
½ pound sausage (sweet, spicy or turkey)
½ cup chopped onion
¾ cup shredded tart apple
1 tbs lemon juice
1 tbs sugar
1 cup shredded cheddar cheese
3 eggs
1 ½ cups half-and-half
¼ tsp salt
Line a 9 inch pie plate with pie crust and set aside.
Crumble the sausage into a large skillet. Add onions. Cook over medium heat until the meat is browned and the onion is tender. Drain well. Return the pan to the stove and add the shredded apple, lemon juice and sugar. Cook over medium-high heat stirring constantly until the apple is tender and liquid has evaporated. Spoon the sausage apple onion mixture into the pie shell. Top with cheese. Recipe can be put in the fridge and kept overnight at this point if desired. In a medium bowl blend eggs half-and-half and salt. Pour over the sausage mixture. Preheat the oven to 375°. Bake 35-45 minutes until a knife inserted in the center comes out clean. Let quiche stand a few minutes before serving.
New cookbook released by The Oaks Victorian Inn[/caption]
Part of what makes a great vacation is the delicious food experienced on your trip, but what about when you get home? Shouldn’t you be allowed to experience that scone you had for breakfast, the soup you had for lunch, or the cookies that welcomed you as you checked-in on a daily basis? Linda Wurtzburger, innkeeper of the Oaks Victorian Inn, Christiansburg, VA, agrees.
“One of my favorite things about staying at B&B’s is that every place seems to have its own style of breakfast and specialty dishes,” she says. So, when guests began asking Linda for recipes for her inn, she decided to write a cookbook.
“Inn-dulgences Culinary Delights from The Oaks Victorian Inn Bed and Breakfast” contains eighty recipes from breakfasts served at the Oaks and more. Linda always tries to make at least one dish from the book at every breakfast and also keeps a cookie jar filled with cookies made from one of the book’s recipes. However, thanks to Linda’s cookbook, you can experience these recipes at home for only $15; either visit or call (540-381-1500) The Oaks Victorian Inn to get a copy.
[caption id="attachment_7760" align="aligncenter" width="300"]
Oaks Victorian Apple Cheddar Sausage Quiche[/caption]
Here is sample recipe from the book, Apple Sausage Cheddar Quiche:
Serves 6-8
1 pie shell
½ pound sausage (sweet, spicy or turkey)
½ cup chopped onion
¾ cup shredded tart apple
1 tbs lemon juice
1 tbs sugar
1 cup shredded cheddar cheese
3 eggs
1 ½ cups half-and-half
¼ tsp salt
Line a 9 inch pie plate with pie crust and set aside.
Crumble the sausage into a large skillet. Add onions. Cook over medium heat until the meat is browned and the onion is tender. Drain well. Return the pan to the stove and add the shredded apple, lemon juice and sugar. Cook over medium-high heat stirring constantly until the apple is tender and liquid has evaporated. Spoon the sausage apple onion mixture into the pie shell. Top with cheese. Recipe can be put in the fridge and kept overnight at this point if desired. In a medium bowl blend eggs half-and-half and salt. Pour over the sausage mixture. Preheat the oven to 375°. Bake 35-45 minutes until a knife inserted in the center comes out clean. Let quiche stand a few minutes before serving.