Food & Menus

Menu Examples | Recipes

Each day we prepared an extravagant multi-course breakfast for our guests. Breakfast was served in our dining room or on our porch when weather permitted. Service began with fresh squeezed juice or a breakfast drink accompanied by a freshly brewed hot beverage.

Following beverage service, a starter of pastry and fresh seasonal fruit, then a seasonal entrée was served. We ended service Southern style with a dessert, more coffee or tea, and lively conversation.

Many herbs and edible flowers, greens and berries used in our breakfast preparation came from our garden. Other locally grown organic foods were included along with other fine Virginia products.

Menu Examples

The following menus provide examples of the breakfasts served at Ivy Creek B&B. Recipes are provided below for all menu items with an asterisk.

Winter Menu

Virginia Gala Apple Cider
Corn Muffin with Essence of Apricot and Orange
Red Grapefruit in Wine Syrup

Eggnog French Toast
Cranberry-Apple Conserve and Maple Syrup
Apricot Rosemary Breakfast Sausage Links

Parfait of Greek Yogurt with Honey,
Dried Fruit and Homemade Granola


Spring Menu

Fresh Grapefruit Juice
Banana Crepes in Orange Sauce

Baked Eggs and Mushrooms in Brioche*
Asparagus with Lemon & Hazelnuts
Virginia Ham Ruffles

Strawberry Balsamic Soup*

Summer Menu

Tropical Smoothie
Cream Biscuits with Caramel Syrup*
and Raspberries

Oven baked Omelet with Arugula,
Leeks, Garden Tomato, and Basil
Roasted Potatoes with Rosemary and Sea Salt
Smoked Salmon with Capers and Red Onion

Blackberry Crumble with Crème Fraiche

Autumn Menu

Fresh Squeezed Orange Juice
Pumpkin Chocolate Chip Muffins*

Potato, Red Onion, and Chevre Frittata
Green Beans with Almonds
Smoked Chicken Sausage with Apples and Chardonnay

Baked Pear with Ginger and Honey*
and Mascarpone Cheese



Banana Crepes

(Serves 8-12)

2 eggs
1 tbs. butter, melted.
1/8 tsp salt
1/2 cup flour
1/2 tsp. vanilla
1 cup milk

Mix until blended, but do not over mix or the crepes will be tough. Cook in crepe pan, about 1 minute per side. Stack on a plate with wax paper between each crepe. These can be made ahead.

1/2 cup butter
2/3 cup sugar
2/3 cup orange juice
4 tsp. Grated orange peel

Bring to boil and cook until syrup consistency. Add and heat 6 medium bananas, cut in half lengthwise. Remove each banana half from syrup and roll it in a crepe. Cut the filled crepe in half on a slight diagonal and shingle on the plate. Pour syrup over crepe and garnish with raspberries and sprinkle with powdered sugar.

Baked Eggs and Mushrooms in Brioche

(Serves 6-12) Depending on serving size

3/4 lb mixed mushrooms, (oyster, shitake, cremini) finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
4 thin slices of Virginia ham or prosciutto (optional)
12 large eggs
12 individual brioche

Garnish:  fresh tarragon leaves
Special equipment:  a muffin tin with 12 (1/2-cup) muffin

Preheat oven to 375°F.

Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper
in a large heavy skillet over moderately high heat,
stirring, until mushrooms are tender and liquid they give
off is evaporated, about 10 minutes. Remove from heat and
stir in creme fraiche and tarragon.

Assemble and bake:
Cut top off brioche and hollow out cup. Butter inside of brioche shell and bottom of the top piece. Place brioche bottoms in muffin tin.

Cut up the ham, if using meat, and line the bread. Divide mushrooms among brioche cups and spread in the bottom. Break 1 egg into each. Top each egg with 2 tsp. cream. Bake in middle of oven until whites are cooked but yolks are still runny, about 18 minutes. Toast brioche tops during last five minutes of baking. Season eggs with salt and pepper and remove from muffin cups carefully, using 2 spoons or small spatulas.

Strawberry Balsamic Soup

(6 to 12 servings) Depending on serving size

For the soup:
1-quart strawberries, hulled
1 cup granulated sugar
6 tablespoons balsamic vinegar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 tablespoon Grand Marnier or other orange-flavored liqueur
6 cups plain yogurt (may use low-fat or nonfat)

For the garnish:
20 strawberries, hulled and halved
1/2 cup granulated sugar
2 tablespoons balsamic vinegar

For the soup: In a large bowl, mix the strawberries, sugar, vinegar, orange and lemon zests and Grand Marnier. Set aside until the sugar has dissolved, about 5 minutes.

In a food processor or blender, process ingredients until smooth (may have to work in batches).

In a large bowl using a spatula or wooden spoon, stir the yogurt until it reaches an even consistency. Add the strawberry puree and stir until completely combined and no streaks remain. Cover and refrigerate until chilled through, at least 2 hours. Will keep longer.

For the garnish: In a bowl, toss the strawberries with the sugar and vinegar. Macerate by refrigerating or setting aside at room temperature for at least 2 hours.

Just prior to serving, ladle the soup into individual bowls. Top each bowl with several of the macerated strawberries and drizzle with the syrup that remains in the bottom of the bowl from the macerated strawberries. Serve immediately.

Cream Biscuits with Caramel Syrup

(Serves 6-12) Depending on number of biscuits per serving.

I grew up with these biscuits served the way my grandmother made them. I have had to experiment to develop the recipe because, of course, she never measured or wrote down the recipes. This is our most requested recipe.

2 cups all-purpose flour (White Lily or other low protein flour is best)
3 tsp. baking powder
1/4 tsp. salt

Mix together with a whisk.
Stir in 1-cup of heavy cream just until moistened.

Turn out on floured board and knead lightly and pat to ½ inch. Cut with sharp small, (1 ½ inch) cutter. Press straight down to get the highest rise. Alternatively, pat into two circles ½ inch thick and cut each into 6 triangles. Brush cream on top. Bake on ungreased cookie sheet at 450 degrees for about 10 minutes or lightly browned.

While biscuits are baking, make the syrup.
1/3-cup brown sugar
1/3-cup white sugar
1/2 cup heavy cream.

Bring to a boil and simmer for a few minutes until sugar is dissolved and mixture is slightly thickened.

With fork, carefully break biscuits apart in middle. Drizzle syrup over plate. Place biscuits on plate with top offset and drizzle with a little more syrup. Serve with strawberries or raspberries or other fruit of the season as garnish and to complement the flavor of the caramel. These are best hot, but the cold biscuits are great for very thin slices of country ham.

Pumpkin Chocolate Chip Muffins

(Serves 12)

My daughter was given this recipe and she passed it on to me. These muffins taste better the next day, so are a good make-ahead muffin.

1 2/3 cups flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
3/4 tsp. mace
(may substitute pumpkin pie spice for individual spices)
1/4 tsp salt
1 cup canned pumpkin
2 eggs
1/2 cup butter - melted
1/2 cup sliced almonds
6 ounces chocolate chips

Preheat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease 12 cup muffin pan or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Do not over mix. Scoop into tins and bake 20-25 minutes. Do not over-bake. Test with toothpick. They should still seem a little underdone when removed from the oven.

Baked Pears with Ginger and Honey

(Serves 8-16)

8 firm but ripe pears, peeled, halved and cored using a melon baller.
You can use any variety of pear.
1 cup light brown sugar
1 teaspoon ground ginger (more or less to taste)
1/3 cup honey
3 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons unsalted butter, cut into small pieces.
Mascarpone cheese
Zest of lemon
Candied ginger

Preheat the oven to 375°
Butter baking dish large enough to hold all of the pears or use 2 smaller dishes. Arrange the pears cut side down in the baking dish.

Mix the brown sugar and the ginger together in a small bowl and sprinkle over the pears.

Mix the honey, lemon juice and grated lemon peel together in a small bowl and pour over the pears.

Dot the pears with pieces of butter.

Place the pears into the oven and bake, basting occasionally, until they can be pierced with a fork and the baking juices are thick. This should take about 15 minutes. When the pears are tender, turn over and bake 5 more minutes.

Remove the pears from the oven and arrange 1 or 2 halves on serving plates or in bowls. Spoon some of the juices over the pears. Serve immediately with a spoonful of mascarpone cheese and garnish with candied ginger and lemon zest.

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