Saturday, November 26, 2011

Winter Fruit Salad

We begin each breakfast with a fresh fruit course. 
This is the time of year when we want to be creative but it gets a little difficult.
The newest issue of Whole Living magazine provided us with a wonderful recipe and we wanted to share.
Pink grapefruit sections
Asian Pear sliced thinly
Pomegranate seeds
Fresh Mint
Drizzle of Honey
A grinding of sea salt (we used a beautiful pink salt
Arrange to your liking.   There wasn't a mouthful left!  We love that!

The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie
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Friday, November 18, 2011

Old-Fashioned Gingerbread

 Tis the season! Chilly temperatures and blazing fires need warm homemade gingerbread to complete the scene. This recipe is a guest favorite.
1/2 cup butter, softened
2 tbs. sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
Zest of 1/2 an orange
1 tbs. finely chopped candied ginger

Preheat oven to 350 F.
Grease and flour a 9X9 inch baking pan.
Thoroughly mix butter, egg, and sugar.
Blend in the molasses and water.
Stir the flour, soda, salt, ginger, and cinnamon together.
Add the dry mixture to the liquid mixture, blend, and beat until smooth.
Add the orange zest and candied ginger.
Pour the batter in the baking pan.
Bake for 30-40 minutes.
Cool slightly.
Sprinkle with powdered sugar and a dollop of whipped cream.
Grab a cup of hot cider, light the fire, put your feet up, and savor the moment.

Birchwood Inn
Ellen Gutman Chenaux
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Tuesday, November 15, 2011

Pear Rhubarb Cobbler

As you all know by now, The William Henry Miller Inn serves homemade desserts on the sideboard in the Dining Room each night.  
Since we have so many corporate travelers who are never sure what time they'll arrive, the sideboard serves us well all night long.
We do try to have an assortment:  not just all chocolate (although is there a problem with that??) but perhaps lemon bars or apple crisp or pumpkin bars or pie in the fall and, of course, several kinds of cookies.  
One of Dave's new specialties is homemade crackers so guests may find some delicious New York State cheese with apples served with parmesan and black pepper crackers. 
Yesterday as I started to prepare for last night's spread, I thought that along with a fresh banana cake with vanilla butter cream and puckery lemon bars, peach cobbler might be a good addition.  So I have the cobbler half way made when the sudden realization hits me.....where are the peaches I was planning on using?  
Plan B.   We had rhubarb.  We had some leftover poached pears.  The solution was Rhubarb/Pear Cobbler. 
Ordinarily I wouldn't have posted this to Eight Broads but when two guests asked for it for breakfast
I thought this might be important. Our offered fruit dish was fresh honeydew with homemade lime ice cream.   Their "fruit of choice" was the Cobbler topped with the ice cream.  Not a bad way to start....or end....the day
So here you are!

1 stick butter melted

1 cup flour
1 cup sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
3/4 cup milk

2 cups fresh or frozen (defrosted)  chopped rhubarb
2 poached pears, chopped

Preheat oven to 325.  
Melt butter in a 12X9 baking dish (we use an oval baker).  
Mix the dry ingredients together and add milk.  Mix into a smooth batter.
Pour the batter on top of the melted butter---don't stir, just pour!
Add about 1/2 cup of sugar to the rhubarb and pears and pour it over the batter (try to center it).
Bake 45 minutes and test for doneness.

The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie
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Sunday, November 13, 2011

Hot Corn Dip: Great Fall Appetizer for Weddings or Game Day

On 11-11-11, two of the brides getting married at Lookout Point Lakeside Inn requested our Hot Corn Dip appetizer as one of the reception choices. Their guests raved, and requested the recipe. Serve with tortilla chips or baked pita chips.

2 cups whole kernel corn (fresh or frozen is best, or one 15 ounce can also works)
2 cans (4 ounce size) chopped green chilies, drained
1/2 cup sweet red pepper, chopped
1 cup grated Monterrey Jack cheese
2 tablespoons fresh jalapeno pepper, chopped fine
1 cup mayonnaise (real, not light)
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives (or diced green onions)

Combine the corn, chilies, red pepper in a bowl, Monterrey Jack cheese and jalapeno in a medium bowl. Add mayonnaise and Parmesan cheese, stir. Pour into an ungreased 1 1/2- 2 quart baking dish. I prefer a pretty round one, for presentation.
Bake at 350 degrees for approximately 30 mintues, or until heated through and bubbling a bit. Sprinkle with olives or green onions. Serve hot.

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie
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Wednesday, November 9, 2011

Apple, Cranberry & Oatmeal Breakfast Appetizer

When cooler temperatures arrive, a warm breakfast appetizer hits the spot. Apples baked with oats and cranberries creates a yummy favorite for guests in Hot Springs.With mist rising off the lake, a roaring fire in the dining room fireplace, and the scent of baking apples: a great way to start the day!


5 large apples (Granny Smith or Braeburn), peeled, cored & sliced
1 cup regular oatmeal (not quick oats)
2 cups apple cider
1 cup cream, milk, or soy milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup fresh or frozen cranberries

Preheat oven to 400 degrees.
In a medium saucepan, bring cider and cream to a low boil. Add apples, cinnamon and vanilla. Stir. Add oatmeal and cranberries, and bring to a boil, stirring occasionally. Pour into a greased 9x13 pan. Cover with foil and bake for 15 minutes. Then remove the foil and decrease oven temperature to 375 degrees, and continue baking for 30 more minutes. Serve in small bowls, topped with a dollop of whipped cream and a few dried cranberries. Enjoy!

Serves 12

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie
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Saturday, November 5, 2011

Herbed Potato Soup

Even though I'm always sad to see all the wonderful fresh summer fruits and vegetables disappear, fall's cooler weather means we start making and serving soups again at The White Oak Inn.   There's nothing quite as comforting as a bowl of  hot soup on a chilly day.  

This easy soup can be assembled and cooked in thirty minutes.  It's hearty and filling and leaving the skins on the potatoes adds pretty red flecks to the soup as well as ensuring all the vitamins from the potato are in the soup.

1 large onion
3 tablespoons butter
4 or 5 stalks of celery
2 to 3 large carrots
8 medium redskin size potatoes
6 cups chicken stock
water as needed
3 cups half-and-half
2 teaspoons dried dillweed
1 tablespoon dried marjoram
1 teaspoon salt
salt and pepper to taste

Melt butter in a large stock pot.    Cut onion into about 8 pieces and saute in butter over medium heat.
Cut each celery stalk and carrot into about 8 pieces and add to pot and saute for 5 minutes.   Add chicken stock and simmer vegetables for about 5 minutes.  Scrub potatoes but do not peel.  Cut each potato into 4 to 6 pieces and add to the pot.   Add enough water to cover the potatoes.  Add dill, salt and marjoram.    Simmer until the potatoes are cooked through.

Remove from the heat.   Stir in the half-and-half.  Now blend everything together, either using a stick blender or by processing in small batches in a regular blender or food processor.    If soup seems too thick, add milk or more water.   Taste and add salt and pepper if needed.  Reheat but do not boil. 

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Thursday, November 3, 2011

Little Brown Bettys with Vanilla Custard Sauce

We serve this fall treat at our Chestertown inn as a fruit course for breakfast or as a dessert with afternoon tea. Either way they are a big hit.

Serves 6


6 Tbs. unsalted butter, melted
1 tsp. granulated sugar
6 slices white bread
3 Golden Delicious  apples, peeled, cored and diced into ½” pieces
¼   cup packed light brown sugar
½   tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
½   cup fresh bread crumbs (Break 2 slices of white bread into chunks and coarsely chop bread in a food processor.)

Preheat oven to 350°F. Spray muffin pan with 6 - ¾-cup muffin cups (these are the larger size muffin pans) with a pan coating such as PAM.  With a brush coat each muffin cup with some of the melted butter, then sprinkle each with a little of the granulated sugar. Set aside.
With  a rolling pin flatten each piece of white bread. Lightly brush each side side with melted butter, then gently fit into the muffin cups.
In a medium bowl stir together diced apples, brown sugar, cinnamon and grated nutmeg. Toss to coat. Add fresh breadcrumbs and the rest of the melted butter and mix very gently to distribute evenly. Fill each bread cup with apple mixture, pressing gently. Use all the apple mixture, heap if necessary.
Cover pan with aluminum foil and bake 30 minutes. Remove foil and return to oven for another 10 minutes. Remove from oven and let stand 5 minutes before gently removing from pan. Serve warm with Vanilla Custard Sauce on the side.

yields 1½ cups

1 cup half and half
3 egg yolks
¼ cup granulated sugar
1 tsp. pure vanilla extract

Fill the bottom of a double boiler with hot water and set over medium heat. You want the water to come to a gentle simmer. In a small sauce pan heat half and half until bubbles start forming on surface. Remove from heat.
In the top of the double boiler add egg yolks and sugar. Whisk together until foamy. Slowly add hot half and half whisking vigorously.
Set top over bottom half of double boiler, making sure the top does not touch the water. Keep whisking until the mixture thickens slightly. Remove from heat and add vanilla. Keep whisking until slightly cooled. Strain before serving. You can serve it warm or refrigerate before using.

Brampton Bed & Breakfast Inn 
Danielle Hanscom
Bed and Breakfast Foodie
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