All breakfasts are four-course culinary experiences and are served by candlelight. They consist of fresh baked pastry (scones, breads, turnovers, muffins or popovers), an appetizer, delicious entree and dessert. Meals may include such house specialties as blueberry scones, oatmeal souffle, strawberry crepes, baked turkey and apple sausage, sweet potato streusel, and hazelnut raspberry brownies. Everything, from scones in the morning to chocolates at turndown, is made from scratch.  We have an extensive herb garden and use many edible flowers when they are in season.

Although Jan holds no culinary degree, she boasts that she is a "foodie" through and through and delights in playing with her food. She regularly takes cooking classes and explores new restaurants to keep up with current trends. Here she is with retired White House Pastry Chef Roland Mesnier in Williamsburg.  We feature many recipes from his cookbook, Dessert University.

and with Chef Dave Samber of Polo Cafe (Chicago) at the Fabulous Food Show in Cleveland:

celebrating ten years in businesses at Liy's on Main for one of our Swine Tasting Dinners with guests:

and with David Scales, Executive Chef at The Inn at Meander Plantation - where Jan likes to attend culinary classes.

We will gladly accommodate any food allergies or preferences, including gluten-free recipes for celiac guests.

"All happiness depends on a leisurely breakfast" - John Gunther.

BedandBreakfast.com Pancakes with Personality Semi-Finalist

We are pleased to announce that Jan was selected as a semi-finalist in the Pancakes with Personality Contest.

More than 100 recipes were submitted by innkeepers throughout the country and The Artist's Inn recipe for Happy Apple Pancakes with Cinnamon Cream Syrup was chosen among the best dozen pancake recipes in the country by BedandBreakfast.com judges.

Here is the winning recipe:

Happy Apple Pancakes with Cinnamon Cream Syrup

1 1/2 cup flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
3 cups grated apple (about 5 large)
2 1/2 cups light sour cream
2 eggs, slightly beaten
1 teaspoon apple liqueur (or apple cider)

Whisk together dry ingredients in large bowl. In another bowl combine remaining ingredients and mix well. Add to dry ingredients and stir until just blended. Preheat griddle; brush with canola oil. Pour a small serving spoonful for each pancake, bake 3 to 5 minutes, turn and bake other side. Makes about 25 small pancakes.

Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon cinnamon
1/2 cup heavy cream

Combine everything but heavy cream. Bring to boil. Stir in heavy cream and keep warm until ready to serve.

Recipe of the Month

Coconut Bread

This is one of my favorite quick breads at the inn. I found that the leavening agents were a little strong, so I use a little less - and marked the recipe "small teaspoon".

Ingredients

1/2 cup unsalted butter
1 cup sugar
2 large eggs
2 teaspoons coconut extract
1 cup sour cream
1 cup sweetened flaked coconut
2 cups flour
1 small teaspoon baking powder
1 small teaspoon baking soda

Directions

Preheat oven to 350 and lightly grease an 8 x 4 loaf pan - or a restaurant-size four-part pan (four small loaves)

Cream butter and sugar in electric mixer. Add eggs, coconut extract, sour cream and flaked coconut.

Combine dry ingredients in separate bowl.

Fold the dry ingredients into the wet and spoon batter in pans.

Bake about 30 minutes for small pans, 45 for the large one - test with a toothpick until it comes out clean.

I usually make my bread the night before breakfast. It also freezes well.

Enjoy!

"The discovery of a new dish does more for human happiness than the discovery of a new star!" - Anthelme Brillat-Savarin.

"Jan's breakfasts are fabulous!"
- Frank and Ruth, Virginia

Here are a few of our guests' favorite recipes: