There’s nothing more classically Southern than good old-fashioned hospitality. With the Thanksgiving holiday fast approaching many of you will undoubtedly have a house full of holiday and weekend guests so what better way to welcome them than with a delicious post-Thanksgiving breakfast to nourish their bellies for a day of Black Friday shopping?
Whether you’re entertaining for two or twenty here are two to-die-for fall inspired recipes for both the sweet and savory breakfast palettes that are easy to make and will impress your most discriminating foodie friends. For these delicious recipes, we reached out to Chef Alain and Celeste Borel, a husband and wife team and the owners of the award winning L’Auberge Provençale, a historic inn with a fine dining restaurant located in Boyce, Virginia.
Built in 1753, L’Auberge Provençale is the quintessential historic French Country Inn, tucked into the folds of the scenic Shenandoah Valley. Guests can explore the region’s nearby wineries and vineyards, antique stores, or spend the day hiking, biking, and horseback riding while enjoying majestic views of the surrounding Blue Ridge Mountains. When the sun finally sets and it’s time to dine, there’s no more pleasant surprise than award-winning cuisine where you don’t expect it. L’Auberge Provençale may be “in the middle of nowhere”, but it’s barely an hour from Washington, DC and offers an upscale paradise off the beaten path steeped in American history.
Married for 33 years and owners of the inn since 1981, both Chef Alain and Celeste come from culinary backgrounds. The inn’s restaurant is four-diamond rated, and Chef Alain has received many honors for his cuisine including being named Great Country Inn Chef at the James Beard Foundation and featured in Bon Appetit, Food and Wine just to name a few. Alain has been filmed by the Discovery Channel’s “Great Chefs of the East” and the inn has also been featured on the Travel Channel’s “Great Country Inns”. Although Chef Alain is no longer Executive Chef for the restaurant (don’t worry, he still contributes his thoughts about what is on the menu), he still creates the breakfast menu and makes it every morning for his guests. And despite his long line of distinguished accolades he provided us two easy to follow recipes that will have your guests thinking that you are a rock star chef!
Pumpkin Pancakes with Ginger Butter
3 cups flour
3 tsp baking powder
1/2 cup brown sugar
1 tsp cinnamon
2 cups pumpkin puree
3 cups milk
3 oz canola oil
Add dry to wet until just mixed
Add to warm to hot non-stick pan, allow to brown
Flip with spatula when bubbles start to appear on pancake
Cook 35-40 more seconds, then serve
1/2 cup of softened butter
Whip with 1 tsp of chopped candied ginger
Roll into a cylinder, wrap in plastic wrap
Slice into 1/4 inch per order, then serve on top of pancakes
Harvest Apple Melt
Slice of brioche
Sliced apple – sautéed in butter only
Grated cheddar cheese
Spread with apple butter
Layer with ham first, then add layer of apples
Cover with shredded cheddar & broil till cheese is melted
Drizzle with honey, then serve
Should you be inspired to experience the inn along with food and wine first hand, L’Auberge Provençale features eleven French-inspired guest rooms and suites at their main property and three additional guest rooms and suites at the sister property, Villa La Campagnette, just three miles from the inn. Both properties feature beautifully landscaped grounds and luxury amenities with views of the Blue Ridge Mountains. We will be headed there in a few weeks and we simply cannot wait to experience the farm to table breakfast and dinner menus and to meet Celeste and Chef Alain and their son Christian, who also works at the inn as their Certified Sommelier and Front of House Manager at the restaurant. We will fill you in once we get back! In the meantime, we are dying to know if you are either sweet or savory when it comes to your breakfasts?