We have had a wonderful holiday season here at the 11th Avenue Bed and Breakfast, and we hope you have also been celebrating a season filled with peace, love and joy. We've been busy and full. We really enjoyed all our guests this holiday season and were so honored that they chose us to be with during this special time in their own lives.
We recently tried a new scone recipe borrowed from a sister inn in Napa Valley- a recipe which has received nothing but rave reviews. Christmas Scones, and that's a picture of them to the left. A light scone, they are built on flour and oatmeal, and have cranberries, pistachios and white chocolate chips, as well as a little peppermint extract in the dough. I think they'd be fab with dried cherries or blueberries and plan to try that as well. Topped with a candy cane glaze, I gotta tell you, they are comforting and scrumptious. I'm not sure about the legalities of sharing the recipe here without permission, so won't, but instead will recommend the cookbook - everything I've tried from it has been absolutely fantastic. Inn Food, by Gillian Kite.
Who knows? Maybe someday, we will be writing our own book and she will be recommending us. Hey. It could happen!
Wishing you all the best in the coming year, and I do hope we get a chance or many to visit.
Marilyn Walsh Morgan