New cookbook from the Asheville Bed & Breakfast Association.
Here’s a gift idea for the breakfast lover on your list: “Morning in the Mountains” shares recipes from all 15 members of the Asheville Bed & Breakfast Association (ABBA).
Based on the tasty preview that was served at publication launch events, you’ll want to snag a copy for yourself, too.
Bed and breakfast innkeepers certainly know breakfast; they consider breakfast the most important meal of the day plus a key to distinguishing themselves from other accommodation options and as a way to lure guests to return again and again—though, of course, Asheville, North Carolina boasts lots of reasons to visit.
“Morning in the Mountains” offers a taste of Asheville and the surrounding area since recipes included in the book are all courtesy of the peer-reviewed members of the Asheville Bed & Breakfast Association.
The book showcases a selection of dishes served during the inns’ two- and three-course breakfasts. In addition, you’ll find recipes for the sorts of appetizers, sweet bites and cookies innkeepers use to satisfy guest cravings in the afternoon and evening hours.
“Morning in the Mountains” is organized into chapters:
- Fruit: Seasonal fruit courses versatile enough to serve as breakfast starters or salads, hors d’oeuvres and light meal endings
- Savory: Quiche, overnight stratas, baked egg ramekins, casseroles, shrimp and grits and more
- On the Side: Side dishes, sauces, conserves, condiments and bite-size appetizers
- Baked & Griddled: Inventive quick breads, baked French toast, pancakes and crispy waffles
- Sweet: Homemade cookies to eat after a hike, a sweet bite left on a guest pillow, an elegant torte following a morning meal
Frank Salvo, co-owner of the 1889 WhiteGate Inn & Cottage, demonstrated some of his recipes at a “Morning In The Mountains” launch party at Williams-Sonoma in Asheville’s Historic Biltmore Village. His decadent shrimp and grits filled the store with mouthwatering aromas as it was prepared; each bite delivered on the promise of anticipation that scent invited.
1889 WhiteGate Inn & Cottage’s Shrimp & Grits
“This is a wonderful make-ahead recipe that everyone loves. It’s easy to assemble for a large crowd too.” —Frank Salvo
For the Sausage-Pepper Cream
1/2 pound sausage
1 1/2 bell peppers of assorted colors, cut into strips
1 teaspoon freshly ground pepper
2 cups heavy cream
3 ounces cream cheese
Salt to taste
1/4 cup butter
2 pounds medium shrimp, peeled and deveined
Salt to taste
Prepare Grits: Bring water and cream to a boil in a 2-quart saucepan. Add salt; slowly pour in grits, stirring constantly. Cook, uncovered, until thickened, about 5 to 10 minutes, then pour into 8 individual 1-cup ramekins. Cover and refrigerate at least 3 hours or overnight.
Prepare Sausage-Pepper Cream: Brown sausage in a skillet. Drain. Add peppers to the skillet and sauté until just tender; 3 to 4 minutes.
Combine cream and cream cheese in saucepan; cook over medium heat, stirring, until smooth. Add sausage, bell peppers, and freshly ground pepper; simmer until slightly thickened into sauce consistency.
Cook Shrimp: Melt butter in a skillet over medium heat. Add shrimp and cook, turning once, until shrimp are pink and firm.
To serve, preheat oven to 300°F. Unmold grit cakes onto a parchment-lined baking sheet, and bake until warmed, about 20 minutes. Transfer to serving plates; spoon about one-eighth of the sausage-pepper cream over each grit cake. Arrange one-eighth of the shrimp on each plate and garnish with green onions or chives.
Discover more deliciousness in “Morning in the Mountains.”
“Morning in the Mountains” is now available for $25 online, at the Asheville Visitor Center Gift Shop, Malaprop’s Bookstore/Café, and at all 15 ABBA member inns.
- Book a stay at one of the Asheville Bed & Breakfast Association member inns
- Talk to the innkeeper on duty at 828-250-0200
– Photos courtesy ABBA
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