Camellia Cottage

This lovely jam finds its way to the breakfast table at Camellia Cottage Bed and Breakfast regularly!

Here is a lovely and quick strawberry jam recipe.  You can make it in no time.  I never get around to sealing jars, but it sits in the fridge just fine for weeks.  I like it because it has less sugar and less cooking time than most, so it stays really fresh tasting.  Following, is a strawberry barbeque sauce recipe using some of the jam.  Play with the heat on this one.  It is not yucky, sweet, cloying, but freshly sweet and complex at the same time.  Better when it sits for a couple of days.  This sauce is really happy on some grilled chicken or pork.

Strawberry Jam

1. 2 pound strawberries, hulled and quartered
2. 1 1/2 cups sugar
3. 1/2 lemon, seeded

1. In a large, nonreactive saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
2. Squeeze the lemon over the strawberries, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes. Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
3. Discard the lemon and spoon the mixed-berry jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Strawberry Barbeque Sauce

• 2 cups fresh strawberries , hulled and sliced
• 1/3 cup strawberry preserves
• 1/3 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 large garlic clove , minced
• 1 teaspoon fresh ginger , chopped
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon lemon zest
• 1 scallion , minced
• 2 tablespoons fresh cilantro , chopped

Place all ingredients in a food processor or blender and puree until smooth.

A couple months ago we extolled the virtues of Camellias and told you that we are indeed aptly named for the 40+ mature (some of them 80 years old we think) camellia bushes in our gardens. Now it’s time to show you some of the other beauties highlighjting the gardens right now…

You could be an innkeeper if…you actually enjoy cleaning toilet bowls (and you have named all six of them!)

You could be an innkeeper if…your spouse has heard you tell the same jokes to guests several thousand times and still laughs at them every time.

You could be an innkeeper if…you love making breakfasts but actually hate eating them.

You could be an innkeeper if…you drink more coffee than all your guests combined.

You could be an innkeeper if…you have learned how to remove any stain from any surface using only things in your refrigerator.

You could be an innkeeper if…you have forgotten what the word “vacation” means.

You could be an innkeeper if…when the phone rings at 2 am, your first thought is not “Who died?” but “Who needs a plunger?”

You could be an innkeeper if…you enjoy meeting, greeting, feeding and hosting a whole bunch of really fun, interesting people.

There is more to do with this divine substance besides sipping it, curled up with the newspaper and a dog.  (Although, isn’t that the perfect morning!? )  This week, I am offering a coffee syrup, unsweetened,  followed by some things to do with it.  This syrup will keep in the fridge and is a luscious alternative to any recipe that lists “dissolve instant espresso powder into hot water”.  I find it indispensable on long trips, where your coffee options may be slim to none at 2a.m.  Just add it to hot water, which even the worst of fast food joints will have. 

Coffee Syrup

1 lb. finely ground coffee beans of your choice

1 qt. water

Pour water over ground beans and let sit 24 hours at room temperature.  Strain off grounds and refrigerate syrup.

Kahlua

Pour into small decorative bottles and give as “hostess” gifts.

1 and ¾ cup sugar

1 cup water

1 tablespoon vanilla

3 and 1/3 tablespoons coffee syrup

2 cups good (preferably 100 proof) vodka

Heat sugar and water till sugar dissolves.  Combine rest of ingredients and let sit at cool room temp about 2 weeks before serving.

Tiramisu Trifle

10 ounces mascarpone cheese

2 beautiful, golden eggs, separated

¼ cup superfine sugar

8-12 ladyfingers, halved (or pound cake cubed)

approximately 2/3 cup freshly made, strong black coffee

Beat the mascarpone with the egg yolks until smooth.  Beat the whites until stiff, then beat in sugar a spoonful at a time until the mixture is thick and glossy.  Fold this into the cheese mix. 

Dip the ladyfingers or pound cake in the coffee until well soaked, then arrange in the bottom of a round serving dish, or individual ramekins.  Cover with the cheese mix and chill for at least 6 hours, or preferable overnight.  Sift some cocoa powder over top before serving.

What a business changer the Internet has been for us (and other B&Bs)! When we started our first B&B in Milwaukee in 1996, we had neither cell phone nor web site. We were deathly afraid of leaving the house for fear of missing a call and thus losing a reservation. The only advertising we did was in printed guidebooks whose information tended to be totally outdated by the time the book was printed.

Things have certainly changed in 16 years. We now routinely take reservations on the cell phone while food shopping at Harris Teeter. The online reservation system on our web site routinely takes reservations while we sleep. All in all, the Internet and new technology have made our lives easier and allowed for a bit more relaxation and recreation, resulting in more contented innkeepers.

Now, we are noticing a new trend which may or may not be as positive. People are now sharing and RATING their experiences online – the restaurant they ate at, the boat tour they took, the lawn mower they bought, and yes, the B&B they stayed at. This can be a very useful source of info to the next diner, explorer, mower buyer or inn guest. But there are pitfalls for both the service user (you, our esteemed guests) and the service provider (us) to keep in mind.

For one thing, how do you know that the information you read on the web is reliable? How do you know that the horrible  review wasn’t placed there by a disgruntled employee or the glowing review wasn’t posted by the owner’s mother? On the other hand, the pitfall for us is to avoid focusing all our attention on squeezing out that glowing review and getting it posted far and wide in the ether, at the expense of focusing on providing truly gracious service to our guests.

That said, we hope you scope out your next vacation experience using some of the many Internet review sites but, as the mapmakers say, also do a little “ground truthing.” For our part, we ignore the review sites at our own risk but we’re going to focus first and foremost on you.

It isn’t just happenstance that our inn is named the Camellia Cottage Bed and Breakfast. We are the proud caretakers of over 40 mature camellia bushes in our gardens; blooming in a variety of pure pinks, reds and whites as well as various combinations of these colors. Based on the size and apparent age of many of these showy shrubs, we think that they were planted by Henry MacMillan (of Henry’s Room fame) possibly during the 1930s when he was one of the founding members of the local Camellia Society.

What do we know about these stars of our gardens from Thanksgiving all the way to Memorial Day? (from Wikipedia)

Camellias are native to eastern and southern Asia, from the Himalayas east to Korea and Indonesia. The genus Camellia was named by Linnaeus after the Jesuit botanist Georg Joseph Kamel from Brno, who worked in the Philippines, though he never described a camellia. There are at least 100 different species.

The most famous camellia is the tea plant (C. sinensis). Among the ornamental species, the Japanese Camellia (C. japonica) (which despite its name is also found in Korea and Eastern China) and C. sasanqua are perhaps the most widely known, though most camellias grown for their flowers are cultivars or hybrids.

So, come to Wilmington to check out our camellias, take some pictures, pick a fabulous flower for your loved one or maybe even dig up a seedling to transplant to your garden.

 Here is a simple Italian  farinata for you to whip up when your sweet tooth is exhausted and craving something crisp and savory.  It is something between a tart and a pizza crust, baked in a cast iron skillet.  It doesn’t rise, stays flat.  I like it prepared very simply.  After baking and cooling, top it with some arugula, Japanese greens, or any combo of mustard, kale, pok choy, or any green you can eat raw dressed with a nice crisp vinaigrette.  Some olives tossed on top are good, too, but don’t overwhelm the unusual pastry.  As farinata is made with chickpea flour (Tidal Creek), it is perfect for our gluten-free friends. 

Farinata

2 cups warm water

11/2 cups chickpea flour (7.5 oz.)

11/2 teaspoons fine sea salt

61/2 tablespoons extra-virgin olive oil

Freshly ground black pepper

8 inch cast-iron skillet

Pour water into a bowl.  Slowly whisk in chickpea flour until smooth.  Let stand at room temp at least 2 hours or overnight (8 hours). 

Heat oven to 500.  Skim any foam off batter, then stir in salt and 2 tablespoons oil. 

Heat skillet in oven for 10 minutes.  Carefully add 11/2 tablespoons oil to skillet, swirling to coat.  Pour about 2/3 cup batter into skillet (batter should be less than ¼ inch thick).  Bake until farinata is crisp around the edges and lightly golden on top, 20 – 30 minutes.

Repeat with remaining oil and batter.

Slide farinata onto a board; cut into wedges.  Sprinkle with pepper and serve immediately.

January in Wilmington, North Carolina.  The sky is clear, the sun is shining brightly, temps in the upper 60’s.  Ah yes, the dead of winter.  What to do to cure the post-holiday, mid-winter blahs?  Get out and get moving!  It doesn’t hurt here this time of year as it does where we came from!  Or maybe where you come from.

One of our favorite hikes, any time of year, is Carolina Beach State Park, located 16 miles from Camellia Cottage, just off Carolina Beach Road.  It runs along the Cape Fear River, not on the ocean at all.  There are wonderful sandy trails, shaded by tall pines.  Some of them along the river have narrow beaches at low tide.  Inside the park are several large ponds and wetlands, home to naturally growing Venus Flytraps.  Boaters can take advantage of the newly renovated marina.  Best of all, this time of the year you pretty much have the whole park to yourself.

As much as Sparky loves the beach, he loves the variety of sights and scents here even better. He particularly likes water bodies (river and ponds) without waves in them. If your four-legged friend isn’t comfortable in the ocean waves, check this place out.  Next time you’re staying with us, throw the dog and a picnic in the back seat, instead of skis and snowshoes.  Enjoy the stroll for an hour or a day and feel rejuvenated.

Here is a festive, easy dessert to make over the holidays.  It uses local pecans, is quick to prepare and freezes beautifully.  Guests at Camellia Cottage Bed & Breakfast love it even first thing in the morning!

Chocolate Orange Gateau

4 oz. semi or bittersweet chocolate

¼ cup unsalted butter

2/3 cup sugar

Grated rind of one navel orange

1 tablespoon Orange liqueur

3 eggs, lightly beaten

11/2 cup finely chopped pecans

Lightly grease 8inch springform pan.  Melt chocolate in double boiler, then stir in sugar and orange rind till well mixed.  Stir in eggs and liqueur, then pecans.  Pour into pan and bake at 375 25-30 minutes till set.  Remove from oven and let cool.  Release from pan, spread with glaze and garnish with more chopped pecans.

Glaze

Melt together 1 cup semi or bittersweet chocolate chips with 3 tablespoons butter.  Stir 1 tablespoon light corn syrup till blended.

Ever wonder where your smiling hosts hang out while you guests are out enjoying downtown Wilmington? Our innkeeper quarters are located on the third floor. We have a bedroom, bathroom, living room, office and a fantastic view of downtown Wilmington from up there. No, there isn’t an elevator. Or a dumb waiter. Or a laundry chute. And Sparky refuses to carry his 40-lb bags of dog food.

There are 28 steps from the first floor hall where we greet inn-coming guests to the third floor hall where we stop to catch our breaths. Let’s see…28 steps up plus 28 steps down times 5 trips a day times 365 days is…too many steps! Actually, it’s a little over 100,000 a year for those of you who don’t want to do the math.

We actually lugged a big treadmill to the third floor so we could exercise but somehow we’re always too tired to get on it! But, who needs to jog every day when we already have a Stairmaster built into our lives? We also get perverse entertainment watching repair men and service people slog up all 28 steps to look at our cable connection or fix the toilet and then do it again because they didn’t bring the tool they needed most.

We do believe that which doesn’t kill us makes us stronger…at least when it comes to our calves.