If you have been following us on Facebook, Instagram and Twitter, you have already seen these dishes.

But I wanted to share them with everyone else!

We have added two new dishes to our Breakfast Menu!

Raspberry Parfait

Greek Yogurt, Graham Cracker, Raspberry Preserves and Fresh Raspberries

Belle Grove Plantation Eggs Benedict

This is an twist to the traditional Eggs Benedict. It is Cream Cheese and Scallion Scrambled Eggs and Virginia Ham in a Puff Pastry Shell seated on Roasted Asparagus and topped with Fresh Hollandaise Sauce.

To see more of the dishes we prepare, you can check out our Breakfast Menu on our website.

If you would like to see up to the minute dishes, follow us on Facebook, Instagram and Twitter!

Today, I had the chance to go back to Bacon’s Castle in Smithfield, Virginia to attend a wonderful Afternoon Tea with the Regency Society of Virginia. The Regency Society of Virginia is an organization for those who are fascinated by the British Regency and the corresponding American periods. They are a family-friendly, volunteer-run group whose goal is to continually grow in our knowledge of the years 1790-1820. Whether you are a Janeite, an English Country or Regency dancer, a re-enactor, a costume historian or lover of period dramas, The Regency Society of Virginia is a great place to be!

Dianna
http://thesedaysofmine.com/

I received an invitation from my good friend and fellow blogger Dianna. Dianna has been with us almost from the beginning and has followed and supported us through this journey. She invited me early on to come to Smithfield, just about 45 minutes from our current home is Chesapeake to see her beloved Bacon’s Castle. This 1665 home located just outside of Smithfield is the only brick Jacobean home left in America. You can read more about his beautiful home by going to our “Year of the Virginia Historical Homes” Categories and finding it there.

We started our event with a wonderful history lesson in tea. Did you know that Afternoon Tea Events we have today is largely based on the Victorian Era? The Afternoon Tea came about after the time of dinner was expended to a later time. Most households would have a breakfast and then dinner. When dinner stated getting later and later, the ladies found that they would need something more than tea to get them to dinner. So Afternoon Teas were born.

In the early days of America, tea was a valuable import. It was so valuable that it would be locked up and the mistress of the house would be the only one holding the key! I guess that shows how serious the Colonist were when the threw the tea in to the Boston Harbor!

We dined on a wonderful plate of bits that were both beautiful and delicious. For our first course we were treated to two small tea sandwiches of egg salad and cucumber tea sandwiches, a bowl of asparagus soup (served cold), a small salad, lavender scones with strawberry preserves and fruit.

Cucumber Tea Sandwich

Egg Salad Tea Sandwich

Lavender Scone

After this plentiful plate, we were served our second course of sweet delights! Sweet muffins of apple and lemon poppy seed, vanilla shortbread and a coconut meringue cookie. With smartly dressed Society Ladies as our tea companions, there was a good time had by all!

Lemon Poppy Seed Muffin

Apple Muffin

Coconut Meringue

After our Tea, we enjoyed a tour of this historic home. As my tour companion, Dianna gave us a deeper understanding our this home. Her family once owned it! Her mother was born and raised here! How lucky to have such history in ones family.

If you would like to see this beautiful home, it will reopen for the Spring and Summer Season in March. Please visit their website at

http://preservationvirginia.org/visit/historic-properties/bacons-castle

If you would like too learn more about the Regency Society or would like to have these wonderful ladies and gentlemen help you make your next tea or picnic event something really special, please visit their Facebook Fan Page at

http://www.facebook.com/varegency?fref=ts

Get your Regency Dress Ready! Belle Grove Plantation will be hosting a Tea or Picnic Event soon!

To see more pictures of Belle Grove

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Here is a new recipe I recently tried. It is really good, but I have already thought of several ways to improve on it.

I am sharing the basic recipe now.

Once I play with the recipe and figure out what I am going to change or add, I will post the recipe with the changes.

Enjoy!

Potato and Boursin Frittata

makes 4-6 servings

Ingredients: 

• 8 extra large Eggs
• 1 Tablespoon Canola Oil
• 2 Tablespoons Butter
• 2 cups freshly shredded Russet Potatoes (I used Yukon Potatoes)
• 5 Scallions, finely chopped
• 5-ounces Light Boursin Garlic and Herb Cheese
• Kosher Salt and freshly Ground Black Pepper
• Cayenne Pepper to taste (optional)

Directions:

Shred the potatoes.

Chop the scallions using the white and green sections.

Place an oven rack in top position and preheat the broiler.

In a medium bowl, whisk together the eggs and season with salt and pepper.   

Heat the oil and butter in an oven-proof 10-inch non-stick skilled over high heat until hot, but not smoking.

 Add the potatoes, stirring to coat the potatoes in the butter and oil.  

Cover and cook until the potatoes begin to brown, about 4-6 minutes.  

Add the scallions, season with a pinch of salt, pepper and cayenne pepper and stir until combined with the potatoes.

Cover and cook for another 3-5 minutes.  Check the potatoes for browning and tenderness.  

You may need to stir, cover, and cook for a few more minutes until the potatoes are to your liking.   

Add the eggs evenly over the potato mixture and place small dollops of the Boursin cheese over the eggs.  

Reduce the heat to medium and cover for 3-5 minutes, or until the frittata is starting to set around the edges.

 Uncover the skillet and place under the broiler until the frittata is just set, about 5-7 minutes.  

Using a heat-proof rubber spatula, carefully loosen the edges of the frittata and slide onto a serving platter.  Cut into wedges; serve warm or at room temperature along with sliced smoked salmon or prosciutto.  

Enjoy!

See more of our foods on our Facebook page!

Here is your fair warning!

If you are hungry, 

Don’t read this post!

After a hard day at work, I came home and prepared a new dish. It was quick and easy and very filling!

Cream Cheese Scrambled Eggs with Green Onions and Smoked Salmon

Open-Face Oefs Croque Monsieur

Here is a new item we are adding to our breakfast menu! It’s an Open-Face Oefs Croque Monsieur. It is made with thick slices of toasted and buttered French Bread with Dijon Mustard, Swiss Cheese, Parmesan Cheese, Virginia Baked Ham, Tomato and topped with an Over-Easy Egg. Yum!