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At the Beaufort House, our Asheville, North Carolina bed and breakfast inn, we appreciate and share your enthusiasm for cooking ~ cooking healthy ~ cooking with local and seasonal produce ~ cooking for others! Our goal every day is to mix traditional breakfast/brunch menus with a unique twist on ingredients and presentation. We want to expand your concept of “breakfast” at the Beaufort House Inn.

…good things happen when our guests gather for breakfast! Our sweet and savory daily menus initiate the conversations, but we also love when our guests linger with newfound friends in the morning light of our dining rooms.

These are some of our most requested recipes….Please enjoy cooking and sharing them with others!

Asparagus Spinach Quiche with Roasted Potatoes

Fresh Lemon Cup with Strawberries

Mocha Café Au Lait

Peach Buckle

Pear Dumpling with Blueberry Sauce

Pumpkin Spice Yogurt with Toasted Pecans

Apple Raisin Bread Pudding

Roasted Butternut Squash Turnovers

Vegetable Crepes

Asparagus Spinach Cheese Quiche

6 servings: Baking time: 45 min.

- 8 eggs, organic are best
- 3/4 cup whipping cream or Half N Half Cream
- 3/4 cup (roughly) blanched fresh asparagus
- ¼ cup fresh baby spinach, enough to cover one layer of pie surface
- ¼ cup shredded hard parmesan cheese – not grated
- 1/2 cup aged shredded cheddar cheese
- dry basil
- 1 pastry round

Heat oven to 400' for first 15 min. of baking, then reduce to 375' for last 30 min. of baking time. Cut asparagus on angle and blanch in boiling water until just bright green, set aside. Blend eggs and cream with mixer until well combined. Line pie plate with pastry round and sprinkle ample amount with dry basil. Layer parmesan cheese, spinach, aged cheddar cheese, and lastly, chopped asparagus. Cover with egg/cream mixture. Bake at 400’ for 40-50 min. until set in middle.


At last minute, mix egg/cream mixture on high speed for 2-3 minutes, then pour into prepared pie shell. Add blanched, drained asparagus evenly. If pastry or top of quiche are getting too browned before quiche is completely “set” in the middle, just lay a sheet of tinfoil gently over the top...this will prevent further browning.

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Fresh Lemon Cup with Strawberries

This recipe can be baked and served as we do at the Beaufort House Inn in individual ramekins with some fresh fruit on top, or it is enough to fill one 9" pie shell. When I make it in a pie shell, I serve it as a dessert with fresh strawberries or other fruit, usually soaked in a little Madeira or Marsala for a little while before serving :)

Lemon Cup Ingredients: 8 Servings in ½ cup ramekins

2.25 c granulated sugar
1.5 tbs. yellow cornmeal
1.25 tbs. all-purpose flour
6 eggs, beaten until frothy
1/2 c half n half or heavy cream
6 tsp melted butter
1.5 tbs. fresh lemon peel (zest) chopped fine (1 medium lemon)
6 tbs. fresh lemon juice

Optional: 1 (9") pie shell

Mix together: granulated sugar, yellow cornmeal, tbs. all-purpose flour. Add beaten eggs, butter, milk, lemon juice, and lemon zest. Beat until smooth. Pour into either individual ramekins or pie shell. Bake in preheated oven 350' approximately 30-40 minutes until golden brown on top and toothpick comes out clean.

Top with fresh sliced strawberries and mint sprig - serve warm.

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Mocha Café Au Lait

Makes 8 (1/2 cup) Servings

1/3 cup all-purpose flour
1/8 tsp. salt
2.5 cups Half n Half Cream
1 (14 oz) can Sweetened Condensed Milk
2 egg yolks
2 Tbs. instant coffee granules
1 Tbs. Swiss Miss Hot Chocolate Mix
1 Tbs. vanilla
¾ cup whipping cream (no sugar added)
Fresh grated nutmeg / mint sprigs

Gently heat cream in a heavy deep sauce pan until barely frothing around edges. Gradually whisk in all-purpose flour and salt until well blended and smooth.

Add next 4 ingredients, whisking constantly for 12-20 min. on med/low heat until custard thickens. Remove from heat and stir in 1 Tbs. good quality vanilla.

Remove from heat when adequately thickened and set in a cool place. Continue to whisk every few minutes to let steam heat release. When custard is “set” – serve immediately by spooning into ½ cup ramekins and garnishing with dollop of fresh whipped cream, grated nutmeg, and mint sprig.

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Peach Buckle

Serves 6-8 ( 1 cup ramekins)

Cake Layer:

1 ½ cups sugar
½ cup butter
2 ¼ cups all-purpose flour
1 tbs. baking powder
¾ tsp salt
3 eggs
¾ cup buttermilk
1 tbs. vanilla extract

Combine sugar and butter in the bowl of standard mixer. Beat with paddle attachment until light and fluffy. Add eggs one at a time, beating after each addition. Sift together dry ingredients and add alternately with buttermilk and vanilla.

Brown Sugar Topping:

½ cups packed light brown sugar
¾ cups all-purpose flour
2 tbs. cold butter

Mix all together, mashing with a fork, until the butter is all incorporated into bits smaller than a pea. Refrigerate.

Peach Filling:

(Other fruit may be substituted for fresh peaches)
4 cups peaches cut into ½ inch chunks
Sugar to taste (optional)
1 tbs. cornstarch with small amount of water (slurry: thickening agent)

In medium sauce pan, combine 4 cups of peaches with sugar, if desired. Let the fruit macerate for up to 15 minutes so that some of the natural juices start to release. Cook peaches in same sauce pan, cook peaches over low heat until soften but not mushy. Add slurry slowly and stir to thicken slightly…simmer for 10 minutes to ensure cornstarch is cooked off.

To Assemble:

Fill six/eight 8 oz ramekins less than half full with peach mixture. Top with equal portion of cake batter. Sprinkle each buckle with 2 tbs. of brown sugar topping. Bake ramekins at 400’ until cake batter is golden brown and set – about 15 to 20 minutes. Serve with dollop of whipped cream or ice cream.

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Pear Dumpling with Blueberry Sauce

Serves 4  

Baking Time: 18-20 min. – watch last 5 min. carefully

- 1 Pillsbury Pastry Pie Round – each round makes 4 dumplings
- 4 Pear Halves – drained
- Nutmeg – Raw Sugar
- 1 Egg White – egg wash on pastry
- Smuckers Blueberry Syrup
- Powdered Sugar

Heat oven on Convection 400’ – spray baking sheet with Pam to ensure no sticking.

Cut pastry round into 4 equal parts – brush all inside edges with egg wash for best seal

Place one pear half in middle of each pastry quarter – small end inward – sprinkle lightly with ground nutmeg if desired.

Create dumpling shape by folding/pinching pastry around pear half – final shape is like a puffy triangle – Place on baking sheet – egg wash pastry all over outside of dumpling – sprinkle liberally with raw sugar.

Bake at 400’ for 15 -18 min. – lower to 375 if starting to burn on edges. Pastry should be glistening but dry to touch when done. Err on side of over baking just a little – Under cooked pastry will be too doughy to serve.

To Serve: Puddle blueberry syrup in middle of mid-size plate. Place dumpling in center of syrup and sprinkle with powdered sugar. Add sprinkle of fresh blueberries if desired. Serve immediately – warn guests that dumpling is HOT in middle.

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Pumpkin Spice Yogurt

Serves 4-6 ( 1 cup per person)

Wonderful and easy for breakfast and/or brunch in fall/winter months:

- “Brown Cow” Cream on Top Vanilla yogurt
- Good quality organic granola
- Canned Pumpkin Pie Mix – spices already included
- Toasted chopped pecans

Lightly toast chopped pecans in a 350’ oven for about 15 min. Set aside to cool. Whisk together in a large bowl 1 cup canned pumpkin pie mix with 3 cups Vanilla Yogurt until very well blended. This can be prepared the night before in a sealed container.

Serve Pumpkin Spice Yogurt in martini glasses for a fun presentation or individual serving dish of your choice. Top with toasted pecans.

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Apple Raisin Bread Pudding

6 one-cup ramekin servings


6 large croissants
1/8 c. Madeira
¼ c. golden raisins
4 large eggs – organic best
¾ c. white sugar
1 ½ c. heavy whipping cream
1 Tbs. vanilla
¾ c. chopped apple – Gala, skin on
2 Tbs melted butter
½ tsp. cinnamon
½ tsp ground nutmeg


  • Break croissants into 1” – 2” pieces and set aside.
  • Heat the Madeira gently and add raisins to plump. Remove from heat – set aside for 10 minutes.
  • Stir cinnamon and ground nutmeg into chopped apples until coated - set aside.
  • Butter bottom and sides of all ramekins.
  • Alternate layers of apple mixture, ½ of the croissant chunks, raisins and remaining apples, and end with remaining croissants on top.
  • Whisk together eggs and sugar until frothy. Whisk in cream and vanilla.
  • Press down lightly on croissant layers in ramekins. Pour egg mixture slowly over croissant layers.
  • Let bread pudding sit for 5 minutes before beginning to bake.
  • Bake at 350 degrees for 1 hour.


  • Serve with a light dusting of powdered sugar, and warm with maple syrup on the side.

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Roasted Butternut Squash & Goat Cheese Turnover
with a Mango/Maple Glaze

Serves 8


¼ cup Mango Nectar Juice
¼ cup Maple Syrup
1 cup crumbled Goat Cheese
2 cups roasted, mashed Butternut Squash
1 package Puff Pastry Sheets – 2 sheets make 8 turnovers
1 egg – for egg wash
Dried Basil Flakes


  • Heat ¼ cup Mango Nectar and ¼ cup Maple Syrup for glaze – set aside until serving
  • Roast 1 large butternut squash in 400’ oven – Scoop out roasted butternut pulp, mash pulp and reserve until final baking time – can be done up to 2 days before serving and held over in the refrigerator
  • Crumble goat cheese and have ready for preparation and baking
  • Fold out 1 sheet of puff pastry on a floured board – cut into 4 equal squares
  • Brush all sides of each square of puff pastry with egg wash
  • Place 2 Tbs roasted butternut squash, goat cheese and dried basil crosswise - corner to corner in each puff pastry square
  • Fold over puff pastry and pinch all around with a fork to secure
  • Make two scissor cuts in top of each turnover to let steam escape – brush all over with egg wash
  • Repeat assembly with second puff pastry sheet
  • Place on parchment lined baking sheet – bake at 400’ for 15-20 minutes until golden brown and puffy


  • Remove from oven, place on individual serving plate, brush with warm Mango/Maple Glaze, sprinkle with Dried Basil - serve immediately.

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Fresh Vegetable Crepes served with Parmesan Béchamel Sauce
& Parmesan Crisp Cookie

Serves 8-10 (two crepes per serving)


Parmesan Crisp Cookies 2 cups Shredded Parmesan
Fresh Vegetables
6 Zucchini, 6 Summer Squash, 6 Sweet Red Peppers plus
3 Asparagus Spears per serving
Parmesan Béchamel Sauce
1 stick butter
1 cup All Purpose flour - 4 cups half n half cream
2 Tbs Ground Nutmeg
1 cup Grated Parmesan

Crepe Batter

2 ½ cups Half & Half
5 eggs
2 cups cold water
4 cups malted flour (Carbon Brand)
2 sticks melted butter


Parmesan Cookie Crisp – place 4 Tbs shredded Parmesan on a hot griddle – flatten into small, flat round – when golden brown on underside, flip to other side – remove when both sides golden – place on paper towel until serving time – repeat to create one per serving
Fresh Vegetables: Large chop all vegetables – asparagus stay whole– roast with olive oil and salt in 400’ oven until lightly golden – about 20-30 minutes – keep warm

Béchamel Sauce: Melt 1 stick of butter in saucepan – when golden brown, add 1 cup All Purpose flour - whisk to make a classic roux – simmer for 5 minutes – add 4 cups of half n half cream and whisk on low heat until desired thickness and smooth – add 2 Tbs of nutmeg and 1 cup of grated Parmesan – whisk until blended – if too thick before serving, adjust with more whole cream.

Crepe Batter: Whisk eggs until frothy. Add water and half & half - whisk to combine. Add malted flour and melted butter - whisk gently to combine. With a 1/3 cup dry measure, ladle crepe batter onto hot griddle (400’). When bubbles form on top, flip and cook on other side. Stack crepes in a deep lidded pot on stovetop – this keeps them hot and soft.



Place two crepes on each serving plate – spoon serving of roasted vegetables on each crepe with three roasted asparagus spears protruding out one end
Roll up each crepe filled with vegetables - seam side down on plate
Spoon hot Parmesan Béchamel Sauce over crepes
Place Parmesan Cookie Crisp upright between crepes
Garnish with Fresh Herb – sprig of sage, basil, rosemary or parsley

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The Beaufort Experience
Explore Asheville
Beaufort House Inn | 61 North Liberty Street | Asheville, NC 28801 | Phone: (828) 254-8334
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