Gourmet Dining
BREAKFAST: SERVED FROM 8:30-9:30 AMEvery morning at the Black Walnut, awake to the fragrance of Peter’s pastry freshly prepared from scratch using only the finest ingredients. Perhaps he’s made our famous apple raisin walnut muffins, French breakfast puffs or steaming raspberry turnovers, or maybe he’s prepared flaky danish or pecan sticky buns. Perfectly brewed coffee and a wide selection of Taylor’s of Harrogate tea, as well as premium juices, await. Relax in our beautiful dining room, with its individual tables for two as we serve the next courses. The fruit course may include any of the following depending on seasonal availability: fresh pears stuffed with oats and walnuts drizzled with honey and marsala, baked till golden and bubbling, topped with real whipped cream, strawberries, dressed in sugar and amaretto are layered in parfait glasses with granola and fresh whipped cream. The next course may be Black Walnut Bennies; a fresh croissant cradling shaved black forest ham, perfectly poached eggs, crisp asparagus and smothered in Lori’s homemade cheddar sauce or incredible malted waffles with bananas foster topping served with crisp bacon. Whatever you do, don’t try to diet here!
AFTERNOON "TEA": SERVED FROM 5:00-6:00 PM
Return from your adventures to enjoy a selection of fine beverages, hot and cold hor’s douvres and homemade pastry. This could be a perfect time to enjoy the company of your hosts and other guests, while rocking on the porch or lounging on the terrace if the weather is fair, or cuddled up by one of the 10 fireplaces.
Our guests also enjoy complimentary beverages and soft drinks, as well as 24 hour coffee and tea service. As a result of the complexity of our breakfast and tea, we require a seven day advanced notice to accommodate dietary restrictions.
Ginger Spice Cookies
Yield: Makes about 30
Ingredients
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup chopped crystallized ginger
• 1 cup (packed) dark brown sugar
• 1/2 cup vegetable shortening, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses
• Sugar
Preparation
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
Best Downtown B&B in Asheville
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—"Quite possibly the finest inn in Asheville"
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