Thursday, March 31, 2011

Baked Grapefruit

We are so grateful to our wonderful guests who are sending us "Fruit of the Month"!  This month, absolutely beautiful Red Grapefruit.  We turned them into one of our very favorite fruit dishes---Baked Grapefruit.  Easy?  You betcha!!!  And delicious!
1/2 grapefruit per person    membranes and core removed
1 teaspoon of brown sugar per 1/2 grapefruit
3 orange sections peeled and pith removed

Cut grapefruit in half.   Remove membranes and white core so that you just have beautiful fruit in its little grapefruit "dish".
Add orange sections on top and sprinkle all with brown sugar.
Now comes the easy part......we bake at whatever temperature we are baking that morning.  It could be 325 or 350 or even 400.
Check after ten minutes and continue to bake until it is juicy and bubbly.
Enjoy! Lynnette Scofield Bed and Breakfast Foodie
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Waffles Benedict--a Fun Twist on the Familiar Eggs Benedict

Springtime inspires creativity in me, and so I've been ready to experiment a bit.  Today we tried a twist on the familiar Eggs Benedict, replacing waffles for the English muffins.  Since prosciutto makes absolutely everything taste better, we substituted prosciutto for the Canadian bacon.  It was so yummy, and enjoyed by our guests.  Serving suggestion:  smoked applewood bacon wrapped apples.  Yet another YUM!
For the Waffles:
2 1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
2 cups milk
4 egg yolks
1/2 cup oil
4 egg whites, beaten

4 slices prosciutto
4 poached eggs
dash mediterranean sea salt

Hollandaise Sauce:
3 egg yolks
1 tablespoon lemon juice
1/2 cup butter (firmly chilled)

For the waffles:  sift the dry ingredients together.  In a separate bowl, combine milk, oil, and egg yolks. Stir liquids into dry ingredients just until blended.  Fold in the beaten egg whites.  Cook on hot waffle iron until golden brown.

While the waffles are cooking, poach eggs until yolks are cooked to your desired level

Stack two waffles. Top with a slice of prosciutto. Top with one poached egg.  Cover egg with a small ladle of hollandaise sauce.  Sprinkle with mediterranean spiced sea salt.

Hollandaise sauce:  in a small saucepan, whisk egg yolks and lemon juice.  Add 1/4 cup butter, and place on lowest heat, stirring until the butter is melted.  Add the remaining 1/4 cup butter, and whisk continuously over very low heat.  Continue cooking and whisking until the sauce thickens, cooking slowly so as to not curdle the eggs. 

Tip:  if the sauce cools and thickens too much, add a tablespoon of boiling hot water and whisk, repeating as necessary.  

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie
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Friday, March 4, 2011

What's your favorite new kitchen tool

We asked this question of the 8 Broads this week, and it was certainly amusing to hear the answers.   Lynnette even sent a photograph of her assistant Katie modelling a pair of onion goggles.   What a great idea!  She also mentioned that they now have a composting bin in their back yard.   A local company takes it away each week and leaves an empty barrel.   Ellen enthusiastically endorsed her new stick blender although she said the dogs run for cover when she turns it on and it is so much more powerful than her last one that she was covered in whipping cream the first time she used it.   Two of us were delighted by microplanes.
I discovered they now come with a much larger selection of sizes, suitable for grating or shredding everything from chocolate to cheese, to vegetables, right down to garlic and citrus rind.    I just have to remember the new one is sharp and try not to grate some of my knuckle into whatever dish I'm making.   I should also see if I can borrow those onion goggles from Lynnette so I can see what I'm doing when I grate onion.

Whatever you're doing in the kitchen today we hope you're having as much fun as the Eight Broads.

The White Oak Inn
Yvonne Martin
 Bed and Breakfast Foodie
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Wednesday, March 2, 2011

Chocolate Espresso Cake with Peanut Butter Frosting

Chocolate and peanut butter.. a match made in heaven. I remember how much I missed peanut butter while living in Austria. Anytime someone was headed to Holland we Americans all begged them to bring back jars of PindaKaas  Ok, so it literally translates to peanut cheese!  The other ingredient we had them bring along was brown sugar. We couldn't find that in Vienna either. But back to our cake. Chocolate and Peanut Butter cakes were a favorite of my grandmother, Emma Weaver. For her 90th birthday this was the cake she requested.
We make a very moist version with some wonderful depth of flavor imparted by the espresso. Strong coffee will do or espresso powder mixed with a bit of water.
Easy as easy gets. Bake this one up and enjoy.


2  cups flour
2 cups sugar (scant)
3/4 cup  cocoa powder (I like Ideal, made by Wilbers' Chocolate right here in Lititz)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon  salt
2  large eggs
1 cup milk
2/3 cup oil
1 teaspoon vanilla
1 cup strong coffee or espresso thinned with some water
1 tablespoon oil for the baking pan


1. Combine all dry ingredients.

2. Add the eggs one at a time, then the milk, oil and vanilla beating till just smooth and incorporated, about 2 minutes

3. Stir in the espresso/coffee

4. Pour the batter into a well oiled* 9x13 baking pan

5. Bake at 350F for 35 min. Test to see if done with a toothpick or knitting needle coming out clean

6. Remove from the oven and place on a cooling rack

7. Frost with Peanut Butter icing- recipe follows

* Oiling a metal baking pan will give you a really great edge to the cake. A local restaurant  is known for this cake and their secret is oiling the pan!  Well, guess it isn't a secret anymore ....

Peanut Butter Frosting

3 oz  cream cheese, softened
1/3 cup peanut butter, creamy
2 cups Confectioners sugar
2 tablespoons cream
1/2 teaspoon vanilla
chopped peanuts to garnish
melted chocolate to drizzle

1. Beat the cream cheese till soft and fluffy

2. Add the peanut butter and mix well

3. Add the confectioners sugar, cream, and vanilla

4. Mix well.

5. Spread on cooled cake. Sprinkle with the chopped peanuts

6. Melt the cocolate wafers over warm water.. drizzle over the top of the cake

Now all that is left to so is eat up!

Swiss Woods Bed and Breakfast
 Debbie Mosimann
Bed and Breakfast Foodie
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