Food
Breakfast is the most important meal of the day, and at Clay Corner Inn, we take seriously the opportunity to serve healthy, tasty, freshly prepared and baked on premises morning nourishment. Our commercial kitchen meets or exceeds state and county standards, and our staff is well trained in safe food storage, handling and preparation.
Entrees include cheese blintzes, eggs Benedict, stuffed French toast, whole grain pancakes, triple cheese quiche, baked oatmeal, orange pancakes with orange sauce – served with Virginia ham, thick slices of smoked bacon or sausage patties. The buffet entices everyone with freshly baked muffins, scones or coffeecake, our signature orange date granola, yogurt, fresh fruit, cold orange juice, hot tea and freshly ground, locally purchased coffee.
The cookie bar is set up every Friday from 2 to 9 p.m., or you can order a small cookie bar for two with wine, sparkling cider or hot beverages. Chocolate fondue for two is a special treat, $45, two days notice.
Recipe of the Month - May
Raspberry Walnut Torte
Short, buttery, crunchy, delicious any time of day. Looks lovely, freezes well. Plan ahead as dough is refrigerated a couple hours before assembling and baking in a 10" springform pan.
1/2 cup sugar
1 egg
1 cup softened butter
1 tsp vanilla
2 3/4 cups flour
1 tsp. baking powder
1/8 tsp. salt
Mix sugar and egg; add butter and beat until smooth. Add vanilla, flour, baking powder and salt, mixing just until combined. Divide dough in half, wrap each ball with plastic wrap and refrigerate at least an hour. Take out one half and press into a greased 10" springform pan.
Spread with this mixture:
1 cup raspberry preserves
1 cup chopped walnuts
2 tsp. grated lemon peel
With a cheese grater,
grate the other dough half evenly over the raspberry blend.
Bake about 45 minutes in a 350 degree oven. Cool on wire rack before removing sides. Enjoy.
