Cookbook
Take Our Hospitality With You.
When the talented innkeepers of the Asheville Bed & Breakfast Association come together, magic happens in the kitchen! Their quest to understand what keeps guests coming back revealed one delicious truth: BREAKFAST!
From their passion and skill, they have crafted a beautiful collection of cherished recipes in the cookbook, Morning In The Mountains. This is more than just a breakfast guide; it’s a journey through the flavors that make every morning special.
What’s Inside?
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Fruit: Delightful seasonal fruit courses, perfect as appetizers or refreshing salads.
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Savory: Satisfying dishes like quiche, overnight stratas, and shrimp and grits to kickstart your day.
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On The Side: Tasty side dishes, sauces, and perfect condiments to elevate any meal.
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Baked & Griddled: Mouthwatering quick breads, pancakes, and crispy waffles guaranteed to impress.
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Sweet: Indulgent homemade cookies and elegant tortes to treat your taste buds!
Get Your Copy Today!
Available for just $25 at our inns or $30 online (includes tax and shipping) for delivery to your home. Start creating unforgettable breakfast moments and bring the charm of Asheville to your kitchen!
👉 Order now and savor the flavors of Morning In The Mountains! 🥞🍳🍪
The Innkeeper's Holiday Table: Recipes for Gathering Together
While our innkeepers' recipe exchange has traditionally been dominated by cookies (not that we're complaining!), this year we decided to broaden our horizons. Knowing that many of you will be opening your homes to loved ones this holiday season, we've asked our innkeepers to share their most requested recipes for entertaining. These are the dishes that have guests asking for seconds – and the recipes to take home.
Blueberry Crumb Cake
Recipe by: The Yellowhouse Inn
Topping:
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½ c. sugar
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1t. cinnamon
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2T. unsalted butter., melted and cooled
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2T. Vegetable oil
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¾ c. all-purpose flour
Make topping. Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
Cake:
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1 ¼ c. all-purpose flour
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1 ½ t. baking powder
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½ t. baking soda
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½ t. salt
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3 T. Sour cream (you can use nonfat)
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3 T. unsalted butter, at room temperature
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¾ c. sugar
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2 large eggs plus 1 large egg white
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1 t. vanilla extract
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½ c. plain low-fat yogurt
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1 c. frozen blueberries
Preheat oven to 350. Coat a 9” round cake pan with cooking spray. Cut a 9” circle of parchment; place in pan and mist with cooking spray. In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 2-3 minutes. Blend in vanilla and yogurt until smooth. Stir wet mixture into flour mixture until just combined. Fold in berries.
Spread batter evenly in pan. Sprinkle with topping. Bake 50-55 minutes or until a toothpick inserted into center comes out clean. Cool on wire rack 15 min. before turning out of pan. Peel off parchment and turn cake right side up on rack to cool.
Bacon Tomato Cups
Recipe by: Inn at Amaris Farms
Makes 10 Servings Yield: 2 Cups Each
8 slices bacon, precooked, chopped
2 pieces tomatoes, seeded and chopped, 1/2 piece onions, chopped
3 ounces Swiss cheese, shredded 1/2 cup mayonnaise
2 tablespoons t minced basil minced
16 ounces Butter milk biscuit dough (not grands)
Cook bacon over low heat until crisp. Drain on a paper towel and chop.
In a bowl, combine bacon, tomato, onion, cheese, mayo, and basil. Cover, label, and refrigerate.
Morning:
Preheat oven to 375 degrees. Lightly grease a mini-muffin pan.
Separate biscuits into halves horizontally and press each half into the prepared muffin tin. Fill with bacon mixture.
Bake for 10 to 12 minutes or until golden.
Serve alongside scrambled eggs and more bacon.
Photo: Allrecipes
Cheesy Turkey Sausage, Egg & Hashbrowns Casserole
Serves 8
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3 tablespoons olive oil, divided
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1 lb. ground turkey sausage
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1 sweet onion, diced (2 cups)
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1 green pepper, seeded and chopped (1 cup)
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1 red bell pepper, seeded and chopped (1 cup)
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1 ½ teaspoons kosher salt, divided
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2 cups refrigerated diced potatoes (such as Simply Potatoes)
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¾ teaspoon garlic powder
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4 ounces Gruyère cheese, shredded (about 1 cup), divided
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4 ounces extra-sharp Cheddar cheese, shredded (about 1 cup), divided
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5 large eggs
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¼ cup heavy whipping cream
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1 tablespoon minced fresh chives
Preheat oven to 425°F with oven rack about 6 inches from heat. Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high. Add sausage. Cook, breaking up sausage into pieces with a wooden spoon, until golden brown and just cooked through, about 4 minutes. Remove sausage to a medium bowl with a slotted spoon; set aside. Do not wipe skillet clean.
Add sweet onion, poblano chile, red bell pepper, and ½ teaspoon of the salt to skillet. Cook over medium-high, stirring occasionally, until onion is tender and peppers have charred in spots, about 8 minutes. Remove with slotted spoon to bowl with sausage. Wipe skillet clean.
Heat remaining 2 tablespoons olive oil in skillet over medium-high. Add diced potatoes to skillet in an even layer. Cook, undisturbed, until browned on bottom, about 5 minutes. Add ½ teaspoon of the salt. Continue cooking, stirring occasionally, until golden brown and crispy on most sides, about 5 minutes. Remove from heat. Return sausage and pepper mixture to skillet, and add garlic powder. Stir to combine. Stir in ½ cup each of the Gruyère and Cheddar cheeses until just combined.
Whisk together eggs, cream, and remaining ½ teaspoon salt in a medium bowl. Pour over mixture in skillet, and tilt pan to allow eggs to distribute. Top with remaining ½ cup each Gruyère and Cheddar cheeses. Bake in preheated oven until eggs have set and cheeses have melted, about 8 minutes. Increase oven temperature to broil, and broil until cheeses have turned golden brown, 2 to 3 minutes. Remove; let stand 5 minutes. Sprinkle with chives. Slice and serve immediately.
Photo: Meaningful Eats
Spinach Ricotta Puff
Recipe by: Pinecrest Bed & Breakfast
Serves: 10
Ingredients
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1 pkg (17.3 oz) frozen puff pastry sheets, thawed
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1 T olive oil
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1 ½ c diced yellow onion
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6 eggs
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1 c ricotta cheese
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½ t salt
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¼ t pepper
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Dash hot pepper sauce
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2 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
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6 oz mozzarella cheese, shredded
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12 oz jar roasted red peppers, drained and chopped
Directions
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Cook diced onions in oil in a large skillet over medium heat, stirring often, 20 minutes or until onion is caramel colored. Set aside.
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Unfold puff pastry sheets and roll out one sheet to about 12-inch square.
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Line bottom and side of greased 9-inch spring form pan with 12-inch pastry sheet. Trim and patch pastry so it’s at least 1 ½” up the sides of pan.
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Beat eggs in medium bowl with whisk. Reserve 1 T egg; set aside. Add ricotta cheese, spinach, salt, pepper, and pepper sauce to eggs; mix until blended.
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Layer half of the onions, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.
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Place remaining pastry sheet over mixture; pinch to seal pastry edges and trim excess pastry.
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Brush surface with reserved egg; pierce pastry several times to form vents or slits; cover and refrigerate overnight.
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In the morning, preheat oven to 400. Bake 1 hour or until top is golden brown. Cool 10 minutes. Run knife around edge of pan before removing.
