Saturday, May 21, 2016

Macaroons!

Here at The William Henry Miller Inn, we make a LOT of macaroons.
Guests love them on our evening dessert buffet and they are gluten free.   But I've have had an awful time lately getting them off of the parchment paper that I always use.
I've used plain parchment; parchment sprayed with cooking spray; left them on the parchment til they cooled; took them off the parchment before they cooled......the list goes on.
Today I made a batch and decided to try something different (again!).   Used a "Silpat" and lightly sprayed it with cooking spray.   Voila!   They lifted off so easily with a spatula.   Yes, I"m almost giddy.
Guess we know what one of the options is on tonight's dessert buffet.
 The William Henry Miller Inn http://www.millerinn.com Lynnette ScofieldBed and Breakfast Foodie
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Thursday, May 19, 2016

Butterscotch Brownies

True confession here. I love sweets and all my life I've loved to make desserts that are stirred in a
bowl and then plopped into a pan. Easy AND sweet. So these butterscotch brownies have been in my repertoire for years and continue to be a guest favorite. Now that diabetes has entered the picture, I try to refrain and just enjoy a bite instead of an entire brownie, but that's a challenge! Every afternoon at Lookout Point Inn we serve a homemade dessert, light appetizer, two types of wine and tea for our guests.

INGREDIENTS

1 cup dark brown sugar
1/3 cup butter, melted
1 egg
1 tablespoon vanilla
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butterscotch chips, M&M's or chocolate chips
1/2 cup pecans (optional)

DIRECTIONS

Stir brown sugar and melted butter, then add the egg and vanilla.
Continue stirring until thoroughly incorporated.
Add flour, baking powder and salt, stirring again until mixed well.
Finally add the chips or candy and the pecans.
Stir again.
Spray 8x8 baking pan with non-stick spray. Scrape batter into pan and spread to the edges of the pan.
Bake in preheated 350 degree oven for 30 minutes.
Cool before cutting.

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com 
Kristie Rosset
Proud to be the Arkansas Broad
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Thursday, May 12, 2016

Sweet Potato and Peanut Soup

It's cold and rainy out. Unseasonably so! Instead of firing up a grill on the patio we are inside hankering for soup. This recipe is a combination of a half dozen sweet potato soups I found online. Sweet potatoes are great but I was really not in the mood for something sweet. This soup has the serious kick I was looking for.

INGREDIENTS

2 tablespoons vegetable oil (peanut oil if you have it)
1 large onion, diced into 1/2-inch pieces
3 cloves garlic, peeled and minced
1 two-inch knob of ginger, minced
2 jalapeno peppers, seeded and minced (wearing plastic gloves is recommended for this)
2 large sweet potatoes, diced into 1/2 inch pieces
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground turmeric
1 14.5-ounce can diced tomatoes (I would have used 2 large fresh tomatoes, peeled, seeded and chopped but it's still May!)
4 to 6 cups of vegetable broth
1/2 cup natural smooth or chunky peanut butter (made from ground peanuts only with a hint of salt)
Salt and pepper to taste
1 bunch of cilantro, leaves chopped

DIRECTIONS

In a large soup pot heat oil over medium heat.
Add diced onions, minced garlic, minced ginger and minced jalapeno peppers.
Saute for 5 minutes. Don't let it get brown.
Add sweet potatoes, cumin and turmeric and saute for another 5 minutes.
Add can of tomatoes and 4 cups of vegetable broth and peanut butter.
Simmer for 30 minutes. Remove from heat.
With an immersion (stick) blender, puree soup. If the soup is too thick for you, add more vegetable broth to your liking.
Salt and pepper to taste.
Pour into bowls and serve hot with chopped cilantro on top.
Enjoy!

Brampton Bed and Breakfast Inn
http://www.brampton inn.com
Danielle Hanscom
Proud to be the Cheseapeake Bay Broad
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Sunday, May 8, 2016

Morel Mushrooms

This past weekend was our Spring Nature weekend at the White Oak Inn. We've been holding this particular weekend for as long as we've been innkeepers. A local naturalist takes our guests out in the woods for various activities including bird-watching, wildflower identification, owl-calling, artifact hunting and foraging for wild edibles.

If we're in luck (and this year we certainly were) they find a bounty of Morels, which are in season at this time of year, and we fry them up for everyone as an appetizer with dinner. I've seen plenty of recipes that include Morels, but my favorite way to eat them is simply dredged in seasoned flour and fried in butter until the exterior is crisp and the interior is creamy soft. Yum! So without further ado, here are some photographs and the instructions on how to prepare them.


Morels hiding in the tall grass.


















A dish of Morels ready to prepare.
















INGREDIENTS 

Morels (as many as you were fortunate enough to find!)
Water
Salt
Flour
Pepper
Butter

DIRECTIONS OR PERHAPS WE SHOULD RENAME IT 'THE TECHNIQUE'

We always wash our mushrooms in salt water, both to remove any embedded dirt and to evict any "critters" living in them. We do this immediately before cooking - we don't want the mushrooms to get soggy. However, opinions vary on this. Some people soak them overnight n the refrigerator. Some use salt and some don't. And some say a simple rinse and brush with a damp paper towel or mushroom brush is sufficient. The quick salt water process has worked for us.

Get a large enough bowl to hold your Morels.

Fill the bowl with cold water and add about a teaspoon of salt for each quart of water.

Trim off any dirty ends and cut your Morels in half lengthwise.

Put into the bowl of salt water and let soak for about 5 minutes.

Remove from salt water and rinse well.

Lay them out on a kitchen towel or paper towels and pat dry.




















You want to get them as dry as possible.

Now get your skillet medium hot and add a generous amount of butter - 2 to 3 tablespoons.

Take a Ziploc bag and put in a cup of flour and 1/2 teaspoon each salt and pepper.

Throw in a handful of Morels and toss to coat LIGHTLY with flour. Add to skillet.

Repeat until all the Morels are in the skillet, adding butter as necessary. The trick here is to only add a few at a time to keep the skillet at a medium heat with a generous coating of butter.

After 2 or 3 minutes, gently turn a couple of the mushrooms and look to see if they are getting golden brown and crispy.

Cook until both sides are beautifully brown and crisp.

Enjoy

Now this is where we should show you a gorgeous photography of the finished product. Unfortunately we were so busy enjoying them that we totally forgot to take the picture.
Oops!
Maybe next year....

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Proud to be the Ohio Broad
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