|
Innkeepers, |
Culinary Delights
Bed & Breakfast Recipes from B&B Innkeepers
French Toast with Pears
Contributed by Innkeeper Jess Beaty of 5 Continents Bed and Breakfast, New Orleans, LA.
3 medium pears, peeled, cored and thinly sliced
2Tbsp. packed brown sugar
½ tsp. snipped fresh rosemary
2 Tbsp. butter
14-16 half-inch slices French bread (about 1 loaf)
8 oz. Brie (Gruyere) cheese, rind removed and cheese thinly sliced
2 Tbsp. butter, melted
3 Tbsp. granulated sugar
1tsp. ground cinnamon
2 ½ cups milk
3 eggs
¼ tsp. salt
Warm maple syrup, fresh berries, honey or cranberry conserve
1. Grease a 3-qt rectangular baking dish (or 6-8 individual ramekins); set aside. In a large skillet cook pears, brown sugar and rosemary in 2tbsp. butter over medium heat for 4-5 minutes or until pears are just tender. Arrange 7-8 bread slices (2 in ramekins) in a single layer in the prepared baking dish. Spoon pear mixture and arrange Brie slices on bread slices. Top each stack with a bread slice (2 in ramekins). Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread slices. In a medium bowl whisk together milk, eggs, vanilla and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
2. Preheat oven to 375 degrees F. Bake uncovered, for 40-45 minutes or until edges are puffed and golden brown. Let stand for 10 minutes. Serve warm with maple syrup, berries, honey or cranberry conserve. Makes 6-8 servings.
PEACH FRENCH TOAST
Contributed by Innkeeper Annette Fallaha of Fall Inn To Nature Bed & Breakfast, Flagstaff, AZ.
Melt one cube (1/2 cup) of margarine or butter in a saucepan with 1 cup of brown sugar and 2 T. of water until sauce is thick and foamy.
Pour it into a 9x13 dish and cool 10 minutes.
After it is cool, arrange 29 oz.can sliced peaches over sauce.
Cut up french bread into cubes and put on top of peaches.
Mix 3 eggs with 2 C. of milk and 1 T. of vanilla in a bowl then pour slowing over bread to cover end to end.
Bake at 350 for 45 minutes.
This may be done overnight and put in oven the next morning.
ENJOY!
Eggs BEALL
Contributed by Innkeepers Jim and Sandy Belote of The BEALL MANSION, Alton, IL.
. . .Butter Poached Eggs in Tomato Basil Sauce
8 Servings (2 eggs per person)
Sauce
For best results, make sauce night before so flavors will marry.
Combine in sauce pan:
4 oz. can tomato paste
1/4 cup water
2 tbl. sugar
1 tbl. basil
1 tsp. Italian seasoning
Simmer for 30 minutes and refrigerate over night. Reheat next morning and adjust seasonings to taste.
Butter Poached Eggs
8 - ½ pats of butter
16 eggs
salt and pepper
Put pat of butter and dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pan(s) of simmering water. When butters is melted break 2 eggs into each ramekin. Cover and continue simmering until done.
Assemble
Invert Eggs onto individual serving plates and surround with warmed Tomato Basil Sauce. Garnish eggs with fresh sprig of thyme.
Accompany with your favorite breakfast potatoes. We prefer our Mesquite Seasoned - Baked Potato Slices.
Grits & Grillades
Contributed by Innkeeper Janice DeLerno of The Stockade Bed & Breakfast, Baton Rouge, LA.
Like many of the recipes in South Louisiana, Grits & Grillades was introduced by the Creole people. The French & Spanish settlers brought their own styles of cooking and blended them with local crops to create dishes as hot and sultry as the Louisiana nights. Grillades (pronounced gree-yahds) is a rich, dark gravy with braised meat served over creamy, garlic cheese grits. The Creoles served it for midday brunch or late night suppers after their Mardi Gras balls.
NUMBER OF SERVINGS: 16
NECESSARY UTENSILS: Tenderizing Mallet, Sauté Skillet, Stock Pot, 2 Qt Sauce Pan, 9 x 13 casserole dish.
INGREDIENT LIST (Grillades):
4-5 lbs. beef or veal round steak
flour for dredging
Tony Chachere’s Creole Seasoning
Granulated Garlic
Vegetable Oil for browning meat
1 c. chopped onion
1 c. chopped celery
½ c. chopped green pepper
½ c. chopped red pepper
1 c. chopped green onions
4-5 cloves chopped garlic
3 c. water
1 c. white wine
3 c. Rotel tomatoes
Bay leaf, salt, pepper, & Worcestershire sauce for seasoning
Parsley for garnish
STEPS:
1) Tenderize meat with mallet and cut into strips
2) Season meat with Tony’s & Granulated Garlic
3) Dredge meat in flour and pan sauté in oil until brown
4) Remove meat from skillet and add flour to make a medium dark roux
5) Add vegetables and cook until soft
6) Add remaining ingredients and put into stockpot for simmering until meat is tender (about 1 hour or so)
7) Add more liquid if necessary.
8) Garnish with parsley & green onions and serve over grits
Have fun with this dish and remember that you can tailor it to your specific taste, seasoning wise. It is meant to cook for a long time until the meat is so tender that you can cut it with a fork. The Grillades are served over the Grits below.
Bon appetite and, as we say in South Louisiana, “Laissez le Bon Temps Rouler!” (Let the good times roll!)
INGREDIENT LIST (Garlic Cheese Grits):
6 c. Cooked Grits
2 rolls Kraft Garlic Cheese (cut into pieces)
2 T. Worcestershire Sauce
2 T. Granulated Garlic
Tony Chachere’s Creole Seasoning
STEPS:
1) Cook grits according to package directions
2) Add rest of ingredients until blended
3) Pour into buttered casserole dish
4) Sprinkle with Paprika
5) Bake at 350 for 30 minutes
Lazy Cloud Apple Crisp
Contributed by Innkeeper Connie of Lazy Cloud Lodge & Inn, Lake Geneva, WI.
Peeled, cored, sliced apples to fill a 8 x 8" pan
2 tsp. cinnamon
1 stick of soft butter
3/4 cup flour
1 cup brown sugar
Preheat oven to 350 degrees - great 8 x 8 (microwave safe) pan and fill to heaping with apples
Microwave apples 5 minutes, drain excess juice
Stir in Cinnamon
With Pastry cutter, mix butter, flour and brown sugar and sprinkle on top of apples
Bake 30 minutes or until apples are tender
Can be served warm or cold
BLINTZ SOUFFLE
Contributed by Innkeeper Deb Field of A Yellow Rose Bed & Breakfast, San Antonio, TX.
BATTER
1 1/2 C sour cream
1/2 C orange juice
6 eggs
1/4 C butter
1 C flour
1/3 C sugar
2 t baking powder
1/2 t cinnamon
Put all batter ingredients into a blender and blend thoroughly, then set aside
FILLING
16 oz small curd cottage cheese
2 egg yolks
1 T sugar
1 t vanilla
8 oz cream cheese softened
Mix all filling ingredients with a mixer and set aside
TOPPING
1/2 C sour cream
1/4 C fresh fruit or jam
Stir together
In 9 1/2 X 13 casserole pan pour in 1/2 batter – spread the filling over the batter by placing tablespoons full on top of the batter and then gently spreading - Place remaining 1/2 batter over filling- This will look silly initially but it will work. The layered mix may be left in the fridge overnight.
Bake uncovered for 50-60 min. at 350. Drizzle with topping – sprinkle serving plate with powdered sugar and garnish with fresh berries - Serves 8-10
Cheese Blintz Muffins with Warm Blueberry Sauce
Contributed by Innkeeper Margi & Doug Erickson of C.W. Worth House Bed & Breakfast:, Wilmington, NC.
(Fruit and Muffin Course)
Ideally serves 12, can be extended to 14.
For Muffins:
1 pound ricotta cheese
3 eggs
2 T. sour cream
½ stick butter, melted
½ C. Bisquick
1/3 C. sugar
Preheat oven to 350 degrees.
In a medium bowl, blend the eggs, sour cream, and ricotta.
Add the butter, stir.
Add the Bisquick.
Scoop into rolled edge muffin tins to make (ideally) 12; can extend to 14. Bake for approx. 30-35 min. until lightly browned.
For Blueberry Sauce:
1 T. arrowroot
1/3 C. warm water
1/3 C. sugar
2 T. lemon juice
2 C. blueberries
Combine arrowroot and warm water in pan and warm until arrowroot dissolves.
Add sugar, lemon juice to blend.
Add blueberries.
Stir until mixture breaks down and thickens. It will thicken as it cools a little.
Makes about 2 cups sauce.
Banana-Pecan Upside Down Pancake
Contributed by Innkeeper Margi & Doug Erickson of C.W. Worth House Bed & Breakfast:, Wilmington, NC.
Ingredients
1 stick butter
1 cup Maple Syrup
3 bananas
1/2 - 3/4 cup chopped toasted pecans
1 recipe of your favorite pancake mix (we like Bisquick)
1 teaspoon pure vanilla extract
Steps
Preheat oven to 350 degrees (high middle section)
In heavy iron skillet (#10 size) -over low heat- melt 1 stick of butter -with pastry brush- brush all the sides of the skillet with the butter. Then add 1 cup of Maple syrup. Remove from heat, let cool.
Slice 3 bananas evenly to completely cover bottom of pan. Sprinkle chopped toasted pecans over that.
Mix up 1 recipe pancake mix and add the vanilla (I prefer Bisquick)
Immediately pour batter over the banana/syrup combo. Let sit 5-10 minutes. Bake in oven for 35 minutes or until cake tester inserted comes out clean.
Let cool approximately 5 minutes!
Invert on large platter and Serve.
Total preparation time: 20 minutes
Serves: 8 servings
Find a Bed
& Breakfast
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
Florida
Georgia
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Ohio
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virginia
Washington
Washington D.C.
West Virginia
Wisconsin
Wyoming