Recipes


Bloomsbury Venison Tenderloin

A beautiful tenderloin of venison being sliced.

Venison is a wonderful red meat.  Recently our niece shared a venison back-strap…that is deer code for venison tenderloin.  It was from a hunt enjoyed by our great nephew.  As I was not cooking it on the grill, wrapped in bacon of course, I thought our “1/4 marinade” was a great option. Bloomsbury ¼ Marinade […]

Bloomsbury Meatloaf!!!

Beautiful plate of meatloaf.

When we were growing up, meatloaf was one of the regular meals…regular as in the Tuesday night meal.   The recipe was simple.  A big clump of ground meat, one chopped onion:  mix well and place in baking pan.  Top with catsup.  Bake 425 degrees for 2.5 hours.  OK…it wasn’t that bad, but it was bad […]

Bloomsbury Beef Wellington

Beautifully prepared beef wellington with a side of fresh asparagus

Bloomsbury Beef Wellington First comes the shopping!  For a good beef wellington you must purchase quality items.  We buy trimmed beef tenderloin, 1 ½ inch thick.  The pate is always a duck/goose liver pate…no chicken and no additives such as port wine or peppercorns.  Mushrooms, parsley and scallions:  mixed mushrooms, only fresh, are a good […]

Bloomsbury Quail and Grits

Beautiful table, set with the perfect plate of quail on top of grits.

Quail and Grits Quail and grits, two of South Carolina’s beloved foods, conjure up a folkloric, mythical presence right before your eyes. All across our great state, every community and ethnic group touts their favorite recipe. Each reflects cultural influences. From Native Americans to post Civil War households to the twenty-first century, quail and grits […]

Bloomsbury Baked Pumpkin French Toast

a white ramekin with hot baked pumpkin fresh milk accompanied by a glass of milk.

4 cups day-old bread (use whatever you have:  biscuits, croissants, muffins, load bread) 3 large eggs 2 cups milk 1/2 cup pureed pumpkin (yes, canned is perfect) 1 1/2 TBS pumpkin spice 1/2 teaspoon nutmeg 1 teaspoon vanilla 3/4 cup brown sugar butter This is the great part…mix all your ingredients the night before.  It […]

October: Bloomsbury Red Velvet Cake

Cream cheese icing topped with edible flours.

The first question.  Cream Cheese icing?  Chocolate icing?  The never ending battle, both icings are delicious on this perfect red velvet cake.   Chocolate Icing on Red Velvet Cake and Cream Cheese Icing on Red Velvet Cake Perfect Red Velvet Cake 1 cup butter, softened 2 1/2 cups sugar 6 large eggs 3 cups all-purpose flour 3 tablespoons unsweetened cocoa 1/4 […]

Allopathic Garden

Allopath Garden

While visiting Washington, Arkansas with our grandchildren, we discovered a historic home of an allopathic doctor. In his back yard was an interesting garden.  I asked what you would find and of course many of the items were herbs that we have today.  I was told cilantro, lemon balm, pepperment, rosemary, thyme, lavender and german […]

Grandmother’s Yeast Rolls

Pan of piping hot yeast rolls

Bloomsbury Inn Yeast Rolls by Sally Rose Stites Chisam 1 cup milk, scalded 1/4 cup sugar 1 tsp salt 1/4 cup butter 1/2 cup warm water (pretty warm 105-115) 2 pkgs yeast 2 eggs 5 1/4 cups flour Scald the milk (that makes it a “Grandmother” recipe) and do not let simmer or boil; stir […]

Bloomsbury Meatloaf

Steaming hot Bloomsbury Meatloaf featured in the glass container it was baked in.

1.5 pounds ground lamb 3/4 cup oats (not instant) 1/2 sweet onion, finely chopped 1 egg 1/4 cup of your favorite, thick BBq sauce salt/pepper to taste 4 slices of black forest ham 3/4 cup grated cheese, use your favorite/blend 2 small cans tomato paste Preheat oven to 375 degrees.  Mix the first 6 ingredients […]

July 2014 Recipe of the Month: Fresh Tomatoes Galore

Enjoy fresh tomatoes when you visit Bloomsbury Inn.

Yes, it is tomato season at Bloomsbury.  Yes, it is a wonderful breakfast item.  Yes, breakfast guests love fresh tomatoes.  They are so easy to work with and they are so versatile when cooking. Skinning the tomato.  Most people do not mind the peel and others just love a skinned/peeled tomato: 1 large pot of […]

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