Wednesday, January 26, 2011

Eastern Shore Crab and Leek Pot Pie

During the colder months we offer a "High Tea" at the Brampton Inn. Contrary to popular believes "High Tea" or "Meat Tea" as it is also called, is a more sturdy affair and much closer to supper than the elegant "Afternoon Tea". This crab pot pie is one of the staples of our "High Tea" served along with cucumber sandwiches, scones, clotted cream, lemon curd, trifle and a brisk cup of tea in front of a roaring fire in the dining room. Great for lunch as well. Serves 6.

2 carrots, peeled, med. dice

2 stalks celery, med. dice
1 small onion, med. dice
1 leek, washed and sliced (rinse well, sand hides between the leaves)
1 Yukon gold potato, peeled and cut into 1/3 inch dice
2 cloves garlic, chopped
1 1/2  Tbs. unsalted butter
1 1/2 Tbs. olive oil
3 Tbs. unsalted butter
3 Tbs. flour
1 quart good quality vegetable stock
salt and pepper to taste
2 Tbs. chopped fresh Italian parsley
1 cup small frozen peas
1 lb. lump crabmeat

1/2 sheet puff pastry dough, roll out if needed to cut out 18 - 2" stars
1 egg for eggwash


Preheat oven to 450 degrees.
Cut puff pastry into 18 - 2” stars or shapes of your choice. Brush with egg wash. Bake in pre-heated oven for 8 to 10 min. until golden. Cool on rack and set aside. These can be made a day ahead and carefully stored in an airtight plastic bag.

Heat 1 ½ Tbs. butter and 1 ½ Tbs. olive oil in a large saute pan, add vegetables and saute until just softened.
Add the three additional tablespoons of butter and the flour. Cook for about 3 minutes. (This removes the floury taste.)
Add the stock and whisk to remove all flour lumps.
Cook over medium heat until vegetables are tender and stock has thickened slightly.
Adjust seasoning with salt and pepper. Add the frozen peas and the chopped Italian parsley. Set aside.
Divide crabmeat between 6 buttered ramequin dishes that the pot pies will be baked in. Place the ramequins on a baking sheet. Fill vegetable sauce to 1/4 inch from the rim. 
Bake at 375ยบ in preheated oven for 15 minutes. Remove baking sheet from oven and place 3 puff pastry stars on each pot pie. Return to oven for 5 min. to heat the stars through. Serve immediately.

Brampton Bed and Breakfast Inn 
Danielle Hanscom 
Bed and Breakfast Foodie

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Tuesday, January 25, 2011

Hamburger Soup

Years ago when I moved from St. Louis to Hanover, PA, I had a recipe for Hamburger Soup.  It's a staple of Blueberry Hill in the U City Loop, and, unfortunately I have misplaced the recipe.  So I googled it, of course, with no success and tonight attempted to recreate it from memory.  I may not have it right, but the results aren't bad if I do say so myself.  This is a hearty soup that when served with a salad or fabulous bread creates a great meal.

If you have the origianl recipe, please email me!


1 finely chopped onion (I use Videlia)
1 pound lean ground beef
4 ribs celery, chopped
4 carrots, chopped
2 cups potatoes, cleaned with skins on, chopped
1 28-oz canned peeled, diced organic tomatoes
1 6-oz can tomato paste
1 48-oz organic chicken stock
1/4 cup Worcestershire sauce
1 tablespoon freshly chopped parsley
Freshly ground pepper to taste


Saute onions in 1 tablespoon olive oil for about 7 minutes or until onions are translucent.  Add lean ground beef (I use Laura's Lean Beef).  Brown and then add finely chopped carrots, celery and potatoes.  Continue cooking over medium heat for about 5 -8 minutes.  Add diced tomatoes and tomato paste (do not drain the diced tomatoes).  Blend.  Add chicken stock, Worcestershire sauce, and pepper.  Simmer for about 30 minutes or until potatoes and carrots are cooked. When almost ready to serve add parsley. 

The Beechmont Inn Bed and Breakfast  
Kathryn White
Bed and Breakfast Foodie
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Tomato Tortellini Soup

This is a fast and easy soup.   Pair it with a loaf of crusty bread and a plate of fruit and cheese and you can have dinner on the table in 20 minutes.

For 4 servings
2 cups chicken broth
4 oz. dried tortellini or other filled pasta
4 oz. cream cheese
2 teaspoons dried basil
1 tablespoon fresh chopped chives or green onion tops
   or 1 teaspoon dried chives
1 tablespoon fresh chopped parsley
1 can of cream of tomato soup
Milk if needed
Optional - diced tomatoes and parmesan cheese for garnish


Bring chicken broth to a simmer and cook tortellini until al dente (about 10 minutes).   Meanwhile, soften cream cheese in a medium bowl and whisk in tomato soup and dried basil.   When tortellini is ready, whisk about 1/2 cup of the chicken stock into the tomato soup mixture, then gently pour the tomato mixture into the saucepan.    Add chives and parsley and heat through, but do not boil.   You may need to add a little milk to thin the soup.  Serve immediately, garnished with tomatoes and parmesan.
The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Forest Hills Zucchini Soup

This recipe is from one of my favorite cookbooks, "Applehood and Motherpie" by The Rochester Junior League.
While it's perfect in the summer when zucchini is at its peak, it is do-able all year long.  And before we even THOUGHT of the Inn, I would cook this at home and it's one of those fragrant recipes that we knew was cooking even from outside!  That's just how good it smells!
This blog has also taught me that I rarely follow a recipe.  For many years, I would cook for two and would tweak to accommodate smaller portions.   And with this recipe, I would add fresh tortellini and mozzarella to make the equivalent of a hearty main dish.  

1 pound Italian sausage (can use turkey sausage; links or loose; mild or hot....your choice)  If you use links, cut them into one inch chunks
1/2 pound ground beef
2 cups celery, sliced about 1/2 inch thick
2 pounds zucchini, sliced 1/2 inch thick
1 1/2 cups coarsely chopped onion
2 28-ounce cans tomatoes in sauce
2 teaspoons salt
1 teaspoon Italian seasoning
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
2 green peppers, cut in 1/2 pieces
Shredded Mozzarella
Fresh pasta
Grated Parmesan

Brown sausage and ground beef in a large Dutch oven.   Drain off fat.
Add celery.  Cook ten minutes, stirring often.
Add remaining ingredients (except green pepper and cheeses).  Simmer, covered for twenty minutes
Add green pepper.  Cover and cook for ten minutes.  (Note:  I would often let simmer for an hour or so just because it smells so darn good!)
Ladle into soup bowls and top with cheeses and pasta, if desired.

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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Cream of Roasted Tomato Soup

Comfort food at it's best. Perfect on cold winter days.

2 28 oz. cans, whole tomatoes, drained, juice reserved
2 Tbs. brown sugar
2 Tbs. olive oil
2 Tbs. unsalted butter
1 small sweet onion (Vidalia), minced (very small dice)
2 Tbs. tomato paste
3 Tbs. unbleached flour
2 cup chicken stock
¾ cup heavy cream
3 Tbs. chopped chives
Salt and pepper to taste

Preheat oven to 450 degrees.

Line a rimmed baking sheet with parchment paper and spray with cooking spray. Cut tomatoes in half length wise. Spread tomatoes in a single layer on parchment paper. Sprinkle with brown sugar.
Roast until all the liquid has evaporated, about 25 minutes. Let the tomatoes cool slightly. Remove from paper, transfer to large bowl and set aside
In a medium sauce pan heat chicken stock and keep warm.
Heat olive oil and butter in a large stock pot over medium heat. Add the minced onion and cook for about 10 min. Watch carefully, you don’t want the onions to burn. Reduce heat and add flour. Cook stirring constantly for 3 min. Add tomato paste and stir to combine. Gradually add hot chicken stock and stir vigorously. The stock will thicken. Stir in reserved tomato juice and the roasted tomatoes. Bring to a boil and cook for 2 min. stirring constantly. Reduce heat, cover and simmer for 10 min.
Pour mixture through a food mill into large bowl. When done pour back into stock pot.  Add cream and warm until hot. Season with salt and pepper to taste. Ladle into 6 soup bowls and sprinkle with chopped chives.
Serve with crusty French bread.

Brampton Bed & Breakfast Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Tuscan Tomato Soup (aka Perfect for a Cold Day)

We do a fair amount of all day meetings and serve lunch to the participants.
This is one of the easiest yet one of the tastiest soups we serve!

2 1/2 cups of cubed French or Italian bread
Drizzle of olive oil (or cooking spray if you prefer)

1 teaspoon olive oil
4 cloves of garlic that have been peeled and crushed
2 cans of tomatoes (14.5 ounces)
1 can (14.5 ounce) can of vegetable broth
1 Tablespoon Balsamic vinegar
1 teaspoon fresh parsley chopped
1 teaspoon dried oregano
salt and pepper to taste
Grated Parmesan Cheese

Preheat oven to 400.   Place bread cubes on a jelly roll pan (we always line with parchment paper) and place them in a single layer.   Drizzle very, very lightly with olive oil.
Bake for ten minutes or until dry and toasted.

Heat olive oil in a large saucepan.  Add garlic and saute but don't let it burn!  
Add tomatoes (including the juice) breaking up the tomatoes as you add them to the pan.  Add the broth, the vinegar, and the spices and bring to a boil.
Reduce heat and simmer.

Place browned bread cubes in the bottom of your soup bowls and pour soup over bread topping with parmesan.

Will make six smaller servings.

The William Henry Miller Inn
 Lynnette Scofield Bed and Breakfast Foodie
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Monday, January 24, 2011

Swiss Woods Pancake Syrup

When my mother took over the bakery at S. Clyde Weavers sometime in the 60's she turned to making sticky buns in a big way, and they were ohh so good. Straight from the oven, warm and soft with all that goo...
Somewhere along the line someone thought that "goo" might be good on ice cream, and it was. When we opened the inn, I wondered if I couldn't adapt the recipe to make our own pancake syrup and we have been serving it here to rave reviews ever since.
It is so easy, holds well in the refrigerator and is best served warm.


1 quart Table Syrup ( Golden Barrel, King's)
4 cups dark brown sugar
1 stick butter (1/4 lb)
1 cup boiling water
2 tablespoons vanilla


1. Mix all the ingredients except the vanilla together in a saucepan and bring to a boil. Boil gently for 7 minutes, watching so that it does not boil over.  (read: sticky mess!)

2. Remove from the heat and stir in the vanilla

3. Allow to cool somewhat stirring every 10 minutes or so * and when cooled store in quart jars in the refrigerator.

4. Heat to serve

Yield: 8 cups
*Note. Stirring while it cools insures that the butter is incorporated and does not form a solid butter layer on top,

Swiss Woods Bed and Breakfast
 Debbie Mosimann
The Lititz PA Broad
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Friday, January 21, 2011

Winter Spiced Fruit

Although we prefer to serve fresh and locally grown fruit at Lookout Point, it's just not possible in the winter.  Pretty and tasty, this recipe happily serves a satisfied crowd at the inn.  Winter Spiced Fruit keeps in the fridge for 7 days, so it's easy to make ahead. 
2  15 ounce can pineapple chunks, drained and liquid reserved
1  15 ounce can pineapple tidbits, drained and liquid reserved
3  15 ounce can sliced pears, drained and 1/2 liquid reserved
3  15 ounce can sliced peaches, drained and liquid reserved
1/2 cup orange juice
1 cup sugar
1  3 oz package cherry gelatin
1/2 cup cider vinegar
2 whole cinnamon sticks
8 whole cloves
Whipped cream for garnish
Pomegranates for garnish


In large pot, mix all juices with sugar, gelatin, cider vinegar, cinnamon sticks, and cloves.  Simmer for 30 minutes.  Remove spices, and cool to room temperature. Pour over fruit, and refrigerate up to one week.

Serve in fruit compote glasses or martini glasses, topped with a dollop of whipped cream and sprinkle with pomegranates for added color splash.  

Serves 16-20

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie
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Lobster Tarts

 These individual Lobster Tarts are perfect for a special occasion breakfast, brunch, or luncheon. We created these for our New Year's Day Brunch and overheard many oohs and ahhs!

12 4-inch tart pans with removable bottoms, well-greased, and lined with pastry
6 large eggs
2/3 cup cream
1/2 cup whole milk
4 oz. emmenthal (Swiss cheese), grated
1 1/2 stalks celery, chopped
1 bunch scallions, chopped
1/2 tablespoon butter, unsalted
2 cups cooked lobster meat, cut into bite-sized pieces
Salt and pepper to taste


 The Pastry 
Preheat oven to 425F.

Line the pastry-filled tart pans with aluminum foil, greasing the bottom side, and adding pastry weights (or beans).
Bake the pastry for about 15 minutes, until the pastry has turned slightly golden.
Remove the pans from the oven and remove the pastry weights and foil.
Return the pans to the oven and bake for an additional 5 minutes, until the bottom is golden.
Remove the pans from the oven and set aside.
 The Filling
Saute the chopped celery and scallions in the butter for 1-2 minutes, until they are somewhat cooked but still crunchy.
Using a medium-sized bowl, whisk the eggs, cream, and milk together until well-blended.
Add salt and pepper to taste.
Add the celery, scallions,  cheese and stir to blend.
Add the lobster. Blend.
Pour the filling into the pastry shells.
Bake for 45 minutes, until baked through and the filling is puffed and golden.
Remove the tarts from the oven. Let sit for a couple of minutes before removing the tarts from the pans.
Grilled vegetables make a colorful accompaniment on the plate.

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Thursday, January 20, 2011

White Chocolate Brownies

Every evening our guests will find desserts on the sideboard in our Dining Room.  White Chocolate Brownies are a frequent addition to the buffet and they are delish!  They are butter.  They are chocolate.  They are white chocolate.  What is there not to like!
An added bonus is that these can be in the oven in about ten minutes and I do believe that the key is beating the eggs with the sugar for at least six minutes (ten is even better).   If you have a food processor, just turn it on and let it go while you do other things.
1/2 cup unsalted butter
8 oz white chocoalte chips
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
1 cup semi sweet chocolate chips

Preheat oven to 350.
Spray an 8x8 baking dish (you can also either line with foil or parchment paper and then spray).
Place butter in a microwave safe measuring cup.   Melt on high for 40 seconds.
Remove cup from microwave and add four ounces of the white chocolate.  DO NOT STIR.

In a large bowl, beat eggs and a pinch of salt.  Blend with electric mixer and add sugar gradually.  Beat about six minutes until the eggs and sugar are frothy.

Add white chocolate mixture, vanilla, salt and flour mixing until ingredients are just combined.
Stir in semisweet chocolate chips and the remaining white chocolate chips.

Check the brownies after 25 minutes.  These bake quite quickly as thirty minutes are approaching.  Do not over bake.  Test with wooden pick and when done, let cool before cutting.

Sprinkle with confectioners sugar or drizzle with chocolate glaze.

The William Henry Miller Inn
Lynnette Scofield Bed and Breakfast Foodie
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Wednesday, January 5, 2011

I'm dreaming of a lemon reamer......

We do an Evening Dessert Buffet nightly at The William Henry Miller Inn.
One of the very favorite desserts (and guests never seem to tire of these!) are our homemade Lemon Bars.
This afternoon as I reached for a fresh lemon for the peel and the juice, with the other hand I reached for the wooden lemon reamer that I use so many times a week.  
Who put it in the wrong place? A drawer?  A whisk bucket?  The dishwasher?  It was no where to be found.   I'm lost.  In desperation, I used a wooden honey dripper but it didn't work nearly as well.
The moral of this story is....if you use a lot of citrus, get thee a reamer.  Your life will be so much easier!
 The William Henry Miller Inn \
Lynnette Scofield Bed and Breakfast Foodie
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Monday, January 3, 2011

A little bubbly!

It kind of happened by accident, but we have found that when we're making scrambled eggs, pancakes or waffles, we substitute club soda for half of the liquid that is called for.
Makes for a fluffier and lighter product!
The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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