Archive for July, 2015

Figgy Fun

Friday, July 31st, 2015

That little fig bush that our realtor’s husband gave us when we moved in here is now about 15 feet tall. We have been harvesting a big bowl of figs every day for a week or more. Now comes the big question–what do we do with all those figs?

Paula has been incorporating them into breakfast somehow some way almost every day. The Figgy-Filled Kringle was a big hit with our guests. The Figgy Rum Ice Cream was heavenly. Now the rest of these figs have to be converted to a more long-lasting form. Yes, that means fig jam that will grace the breakfast table well into 2016. Here’s the recipe.


  1. 2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
  2. 1& 1/2 cups sugar
  3. 1/4 cup plus 2 tablespoons fresh lemon juice
  4. 1/2 cup water
  5. 6 inches cinnamon stick
  6. In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
  7. Add the lemon juice, cinnamon stick and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
  8. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months


Monday, July 13th, 2015

Here at the Camellia Cottage B&B, we strongly ¬†believe that breakfast is the most important meal of the day. It’s also the meal when most people are least likely to treat themselves to a sinfully sumptuous sit-down safari of a meal. So, we consider it our duty to do that for you. Welcome to the proverbial “Breakfast of Champions.”

Your Camellia Cottage Breakfast usually starts with either a fresh fruit salad (with seasonal fruit and herbs from our garden) or one of Paula’s many pastry creations from all over the globe. She is currently hooked on Danish Kringle and various versions of this scrumptious pastry appear regularly at the breakfast table.

The second course may be frittata, pecan corn meal pancakes, shirred eggs, oatmeal blueberry pancakes, loaded omelets or something we call Cape Fear Stacks (bacon, asparagus, roasted red pepper and onion on an English muffin topped with a beautiful local, organic egg). ¬†Or one of 30 other recipes that swim around in Paula’s head.

Then there is dessert. Yes, dessert. We recently had a 10-year old guest who was so impressed with the concept of dessert for breakfast that he coined the term “bressert” for us. I’m not even going to try to describe the range of desserts you might experience at your Camellia Cottage breakfast. It will remain a secret until you come down to the dining room in the morning.