The Recipes

Our guests often request our recipes and we’re happy to share! Make sure you sign up for our newsletter to receive the monthly recipe or scroll through our list below.

Recipe of The Month
Patty's cookbook

New from The Kitchen – Recipes of The Month

Recipes from the Kitchen at Abingdon Manor

2022

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August Artichoke Tapenade in Endive Starter
July Strip Steak with Tomato/Olive Relish Entrees
June Croissant French Toast Entrees
May Rack of Ribs Entrees
April Asian Marinade Entrees
March Coconut Flan with Mardi Gras “Hurricane” Fruit Dessert
February Parmesan Toast Stack Accompaniments
January “French 75” Sorbet Dessert

2021

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December Breakfast Galette Breakfast
October Eggplant Parmesan Entrees
September Tarragon Melting Sauce Sauces
August Quick Sweet & Sour Pickles Accompaniments
July Crème Brûlée Dessert
June Grouper Meuniere Entrees
May Deep Blue Sea Martini Accompaniments
April Italian Cheesecake Dessert
March Caramel Chocolate Chip Cookies Dessert
February Chickpea & Roasted Vegetable Salad Sides
January Lemon Posset Dessert

2020

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December Lavender Blueberry Sauce Sauces
November Caramel Bread Pudding with Bourbon Hard Sauce Dessert
October Breakfast Quiche Breakfast
September Eggs In Ham Cups Breakfast
August Sesame Poppy Seed Spinach Salad with Glazed Salmon Fillet Salad
July Peach Mojito Accompaniments
June Salmon with Teriyaki Glaze Entrees
May Cornish Hen with Apple-Cranberry Rice Stuffing Entrees
April Frisee Salad with Lardon Vinaigrette Salads
March Orange and Apple Salad with Honey-Garlic Dressing Salads
February Shredded Collard Greens with Walnuts and Pickled Apples Sides
January Rose Potatoes Sides

2019

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December Salmon Mousse Entrees

INN the Kitchen – Patty's Cookbook 

 

SOUPS

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Carrot Soup
Chicken & Corn Chowder
Curried Red Lentil Soup
French Onion Soup
Roasted Red Pepper Soup
Shrimp & Crab Gumbo
Vidalia Onion Soup

SALADS

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Baby Greens with Goat Cheese Croutons
Baby Greens with Oranges, Dried Cranberries, and Pecans
Baby Spinach & Belgian Endive with Sesame-Soy Dressing
Dijon Vinaigrette
Heart of Palm Salad
Honey-Walnut Dressing
Outstanding Caesar Salad
Shredded Collard Greens with Walnuts and Pickled Apples
Spicy Asian-Style Pasta Salad
Spinach Salad
Sun-Dried Tomato Dressing

DESSERTS

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Avocado Cream
Blueberry Cobbler
Chocolate Tart
Coeur a la Crème
Cordial Cherries
Crème Brûllée
Flan
Frozen Viennese Torte
German Chocolate Pie
Ice Cream Sundaes with Chocolate & Brown Sugar Sauces
Individual tartes Tatin
Key Lime Baked Alaska
Key Lime Pie
New York Style Cheesecake
Poached Pears with Amaretto Cream
Pound Cake
Strawberry Shortcake

ENTREES

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Barbeque Roasted Salmon
Barbequed Leg of Lamb with Zesty Lemon Barbeque Sauce
Beef Bourguignonne
Caribbean Snapper
Chicken Rollitini
Coq Au Vin
Cordon Bleu
Crab cakes
Crabmeat and Prosciutto
Crepes
Glazed Salmon Fillet with Mustard Dill Sauce
Grilled Beef Tenderloin with Mango Salsa
Grilled Chicken With Creamy Grits and Shiitake Mushroom Sauce
Herb Crusted Pork Tenderloin
Individual Beef Wellington
Lobster & Shellfish Baked with Pasta in Parchment
Lobster Themidor
Marinated Pork Tenderloin
Osso Bucco
Paella
Parsleyed Rack of Lamb
Pork Chops with Carmelized Onions & Gorgonzola
Roasted Spice Glazed Salmon
Sambuca Shrimp
Sauteed Duck Breasts with Rum & Dried Cherry Sauce
Sauteed Pork Chops with Sauce Robert
Scallops Sautéed in Orange Tequila Cream Sauce
Shrimp in Pernod
Shrimp with Tequila, Avocado & Cilantro
Snapper & Shellfish Baked in Parchment with Julienne Vegetables
Steak au Poivre
Tuna with Pineapple-Papaya Compote
Tuscan Steak with Olive Oil
Veal chops with Parmesan Crust
Veal scallopinni with lemon-sherry sauce
Veal Tenderloin & Shiitake Mushrooms with Goat Cheese Ravioli & Port Wine Sauce

ACCOMPANIMENTS

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Asparagus with Gremolata Butter
Baked Cheese Grits
Baked Rice with Pine Nuts
Broccoli Corn Bread
Carrots Vichy
Chive Bread
Herb Roasted Potatoes
Lemon-Scented Saffron Rice
Parisienne Potatoes
Pave Potatoes
Pineapple Souffle
Pureed Potatoes
Roasted Garlic Mashed Potatoes
Roasted Mashed Sweet Potatoes
Rosemary Roasted Potatoes
Scalloped Potatoes With Goat Cheese and Herbes de Provence
Vivaldi Tomatoes

BREAKFAST

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Apple-Berry Crisp
Baked French Toast
Corn and Sausage Casserole
Eggs Abingdon
Eggs in Ham Cups
Fiesta Quiche
Pineapple Souffle
Poached Eggs with Lemon Chive Sauce
Shirred Eggs

APPETIZERS & SORBETS

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Artichoke Bruschetta
Blue Tidal Wave Sorbet
Cannelloni Filling
Coconut Lime Sorbet
Cosmopolitan Sorbet
Crab Dip
Crepes
Grapefruit & Campari Sorbet
Hpnotiq Sorbet
Parmesan-Spinach Spread
Shrimp and Mango Salsa in Wonton Cups
Shrimp in Pernod
Shrimp Wrapped in Bacon with Bleu Cheese & Rosemary
Stuffed Mushrooms
Tangerine Sorbet
Texas Caviar
Tomato and Basil Tart
Vidalia Onion Dip
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