Sunday, January 26, 2014

The Inn at Sugar Hollow Farm: A Pet Friendly Bed and Breakfast

We are happy to announce that The Inn at Sugar Hollow Farm is a pet friendly bed and breakfast! We are accepting dogs only, of any size. We hope to have our dog friendly rooms outfitted soon with dog dishes, beds, and treats to help make your pal feel as comfortable and welcome as you are.

We have been thinking about making this change for about a year, ever since my dog Dazi, a basset hound, and my other dog Tiki, a malamute/collie mix, have been making some visits to inn. They both enjoy hiking up past the Sugar Hollow Reservoir so much and they get so excited to be out in the country with all of this room to run around and explore!

We hope that when you come back you can bring your four legged friends along so we can meet them. If you are lucky I'll have Dazi with me when you come for your next visit. Here is a picture of her during her last visit, waiting on a snack from the cheese plate, as usual.

Additional fees and certain policies apply when bringing along your dog so be sure to check out our pet policy on our website.


Dick and Hayden Cabell
Owners/Innkeepers
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Web: www.sugarhollow.com
Email: innkeeper@sugarhollow.com
Phone: 434-823-7086

Thursday, December 26, 2013

Reservation Squash


Reservation Squash

Ingredients:

3 medium potatoes
2 medium onions, sliced in rings
4 yellow summer squash, sliced
1 lb. smoked sausage
1 tsp. seasoned salt
2 tbsp. olive oil

Preparation:

Bake potatoes in microwave on high for 4 minutes, then slice and brown in canola oil in a skillet.

Slice smoked sausage and parboil in water for 10-15 minutes to reduce fat content.

In a large pot, sauté onion slices in 2 tbsp. olive oil for 5-7 minutes, then add squash slices and 1 tsp. seasoned salt and cook over low-medium heat for 20-30 minutes until squash is soft.

Add drained sausage and cook for 5 additional minutes.



Dick and Hayden Cabell
Owners/Innkeepers
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Web: www.sugarhollow.com
Email: innkeeper@sugarhollow.com
Phone: 434-823-7086

Friday, December 20, 2013

Fried Green Tomatoes


Fried Green Tomatoes

Ingredients

6 medium tomatoes,  1/4 inch slices
1 1/2 cups buttermilk
1 cup cornmeal
½ cup flour
1 tbsp. salt
½ tsp. cayenne
½ tsp. sugar
2 tsp. dry thyme

Preparation

Soak tomatoes in buttermilk and coat in dry ingredients.

Saute over high heat for 2-3 minutes per side



Dick and Hayden Cabell
Owners/Innkeepers
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Web: www.sugarhollow.com
Email: innkeeper@sugarhollow.com
Phone: 434-823-7086

Sunday, December 15, 2013

Zucchini Faux Crab Cakes


Zucchini Faux Crab Cakes

Ingredients:

2 cups zucchini, shredded
1 cup bread crumbs
1/4 cup minced onions or scallions
1 tbsp Old Bay seasoning
1 egg
1 tbsp mayonnaise
1 tsp brown mustard

Preparation:

Mix zucchini, onion, and dry ingredients in a medium size mixing bowl; set aside. Whisk eggs and mayo together in a small bowl. Combine thoroughly and let sit for 15 minutes.

Make into small patties & sauté in a little oil until brown and crisp on both sides.

Makes 6-8 patties.



Dick and Hayden Cabell
Owners/Innkeepers
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Web: www.sugarhollow.com
Email: innkeeper@sugarhollow.com
Phone: 434-823-7086

Tuesday, December 10, 2013

Creme Brulee French Toast


Creme Brulee French Toast

Ingredients

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier®)
1/4 teaspoon salt

Preparation

Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a  9x13 inch baking dish.

Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half,  vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees. Remove the dish from the refrigerator, and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.



Dick and Hayden Cabell
Owners/Innkeepers
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Web: www.sugarhollow.com
Email: innkeeper@sugarhollow.com
Phone: 434-823-7086

Thursday, December 05, 2013

Pumpkin Pancakes


Spicy Cinnamon Pumpkin Pancakes with Apple Topping

Makes about 6 servings.

Ingredients

2 cup all-purpose flour
2 tbsp brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 3/4 cups milk
½ cup pumpkin puree (fresh or canned)
1 large egg
2 tbsp vegetable oil
1 ½ cups maple syrup, warmed

Preparation

Mix flour, sugar, baking powder, salt and spices. In a small bowl combine the milk, pumpkin, egg and oil. Stir the milk mixture into the flour mixture just until blended. Mixture will be slightly lumpy.

Lightly oil griddle or large skillet. Heat until a drop of water sizzles on the surface.

Spoon about ¼ cup batter onto griddle for each pancake. Cook until several bubbles burst on top and edges and bottom are lightly browned. Turn and cook the other side about 2 minutes, until browned. When done, the pancake will bounce back when lightly touched. Add more milk if first pancake does not spread well. Adjust heat if necessary..

Apple Topping
Core and partially peel 3-4 apples.
Slice the apples. Place in skillet and add 2-3 tablespoons apple juice. Simmer until apples are soft. Add sugar and cinnamon to taste. Serve on the side or as a dollop on top of pancakes.

Serve with a dollop of apple topping and offer warm syrup



Dick and Hayden Cabell
Owners/Innkeepers
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Web: www.sugarhollow.com
Email: innkeeper@sugarhollow.com
Phone: 434-823-7086

Saturday, November 30, 2013

Buttermilk Blueberry Pancakes


Buttermilk Blueberry Pancakes

Ingredients

1 1/2 cups flour
2 tbsp sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cup buttermilk
1/2 stick melted butter
1 egg, beaten

Preparation:

Mix wet and dry ingredients together and let set for 30 minutes

Sprinkle blueberries (fresh or frozen) on batter after ladling onto griddle.

Cook until bubbles appear, and then flip until browned on the other side.


Dick and Hayden Cabell
Owners/Innkeepers
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Web: www.sugarhollow.com
Email: innkeeper@sugarhollow.com
Phone: 434-823-7086