Friday, January 29, 2016

Sunday, January 17, 2016

Top 10 U.S. B&Bs of 2015 Award by BedandBreakfast.com



Burlington's Willis Graves Bed and Breakfast Inn has been named one of the "Top 10 U.S. B&Bs of 2015" by popular travel website, BedandBreakfast.com. This marked the 11th year in which BedandBreakfast.com has selected the the country's top ten inns to receive this coveted end-of-year award. Finalists were chosen based on "a qualitative and quantitative analysis of traveler reviews from the past year, and winners were selected by an independent panel of guest judges," the website stated.

Bob and Nancy Swartzel renovated their 1830s Federal homestead next to the Boone County Fairgrounds and opened it for business in 1995. They later made history when they saved a cabin that sat squarely in the middle of a proposed runway at the Greater Cincinnati/Northern Kentucky International Airport, by purchasing it - for $1 - to salvage a second historic landmark. This 1850s log cabin was wrapped in battered white siding and lined with layers of faded wallpaper. Nancy and Bob arranged to have the two hundred and sixteen poplar logs dismantled and hauled on flat bed trucks over four miles to their inn. After two years of reassembly and renovation, their log cabin getaway opened to guests in November 2004. This honor by BedandBreakfast.com is a perfect milestone to celebrate their twenty years in business.

Source: http://www.bedandbreakfast.com/info/travelers/awards/regional-awards/top-us-bbs-of-2015

From BedandBreakfast.com:
Top 10 Winner - Burlington's Willis Graves Bed & Breakfast Inn, Burlington, Kentucky 
"Travelers rave about this B&B's cleanliness, marvelous breakfasts and complimentary snacks, and unparalleled service. In-room features range from fireplaces to hand-carved canopy beds. 'The whirlpool tub was very nice but the show stopper was the steam shower—there are no words to explain how you feel when you take the time to relax in the steam shower,' says a guest. In the morning, choose from a multi-course hot meal or Continental offerings. 'Breakfasts were decadent. I highly recommend the orange marmalade and cream cheese French toast,' says a reviewer."

Sunday, January 10, 2016

Gluten Free Twist on a Guest Favorite Breakfast Dish: Bacon and Spinach Two Cheese Quiche

Loved the Willis Graves' Three Cheese Tart or The Meat-Lovin' Man's Quiche, but you are now gluten-free? A former guest had to omit gluten and tweaked the recipe to be just as satisfying but without the crust. She made the following modified version at home and snapped a quick phone photo of the result...


Gluten Free Twist on the Willis Graves' Three Cheese Tart: 
Bacon and Spinach Two Cheese Quiche

4 bacon slices, cooked and cut into small pieces
2 large handfuls of baby spinach, chopped into small pieces
glug glug white whine
1 cup shredded Parmesan cheese
half a square block (approximately 4 ounces) Gruyère cheese, shredded
4 eggs
3/4 cup heavy cream
1/4 cup half and half
Dash ground cayenne red pepper for a little kick
Two springs fresh thyme, leaves removed and chopped
Six or seven leaves of fresh rosemary, chopped fine
Couple shakes of Penzey's Italian herb blend
1 tablespoon chopped fresh parsley
Freshly cracked black pepper to taste

Preheat oven to 400 degrees. Place four strips of bacon on a cookie sheet that is placed inside a rimmed baking sheet, and add to preheated oven. After six minutes rotate the sheet halfway. After another six minutes, remove the bacon and squeeze in paper towels to remove extra grease. Chop into bite-size pieces. Turn oven down to 350 degrees.

While the bacon is cooking, take the chopped spinach and add to a small saucepan over medium heat. Add a "glug glug" pour of white wine (we used a chardonnay) to the saucepan and let it come to a boil and cook down the spinach for a few minutes. Drain remaining liquid.

Spread the cooked spinach and bacon in the bottom of a pie dish. Add the cheeses on top.

In a separate bowl, mix eggs, heavy cream, half and half, fresh herbs, Italian herb blend, and cayenne pepper. Be careful with the cayenne pepper.

Slowly pour egg mixture over pie, sprinkle the fresh parsley on top, and then add a couple turns of freshly cracked pepper.

Bake at 350 degrees for 45 minutes.

Yield: 6 servings.