Friday, December 30, 2011

Crustless Quiche

Here at The Miller Inn, we offer both a sweet and a savory main dish each morning.  This morning's savory dish is a lovely crustless quiche---so adaptable depending on what vegetables might be on hand!  This summer when we participated in the CSA (Community Supported Agriculture), we included lots of kale, swiss chard, tomatoes and corn.   This morning, the vegetables are broccoli, spinach, red peppers and tomatoes.  The beauty of this dish lies in what you want to add.
Just a note:  we always prepare this the day before, cover well with plastic wrap and refrigerate.
 --- INGREDIENTS ---
9 eggs
6 ounces of grated sharp Cheddar (divided)
6 ounces of grated Monterey Jack (divided)
1/2 cup milk (we use skim)
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces of cottage cheese
Vegetables of your choice!
  --- DIRECTIONS ---
Preheat oven to 375 degrees.
In a large bowl, beat eggs until fluffy.    Add 3/4 cup Cheddar; 3/4 cup Jack, milk, flour, baking powder, salt and cottage cheese.
Heat a non stick skillet and saute your vegetables until just tender.  
Mix vegetables in with egg custard and top with sliced tomato.  At this point, you can cover and
refrigerate or bake for 45 minutes at 375 if you're serving right away.
Makes 10 servings.
This morning we are serving with a potato casserole, homemade whole wheat toast and baked ham.  Not a bad way to start the day!
The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Thursday, December 22, 2011

Cranberry – Orange Angel Food Cake

A favorite dessert during the holidays.  Fat free!

INGREDIENTS

1 ½ cups  egg whites (about 1 dozen egg whites), at room temperature
1 ¼ tsp. cream of tartar
½   tsp. salt
1 ½ cups sugar
1 cup sifted unbleached flour
cup corn starch
½ tsp.   pure vanilla extract
½ tsp. pure orange extract
the zest of one orange
1 cup chopped fresh cranberries 









DIRECTIONS
Preheat oven to 375 degrees.
Whip the egg whites in the bowl of a stand up mixer with the whisk attachment until foamy.
Add cream of tartar and salt.
Keep whipping until soft peaks form.
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved. This will take about another 45 seconds.
Sift the remaining ½ cup sugar with the flour and corn starch 3 times.
Carefully fold flour into the egg whites. You want to do this carefully. Towards the end add the vanilla and orange extracts, orange zest, and chopped cranberries folding until the berries are evenly distributed. Don't over do it.
Carefully spoon the batter into an ungreased angel food pan.
Bake for 30 to 35 minutes until light brown on top. Cool the cake in the pan by putting it upside down on your counter if your pan has “feet” if not put it upside down around the neck of a bottle until it cools to room temperature.
Run a long, sharp knife blade between the cake and the pan and loosen the cake out onto a plate.
Sprinkle with powdered sugar before cutting into slices with a serrated knife.



Danielle Hanscom
Brampton Bed & Breakfast Inn
Bed and Breakfast Foodie
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Tuesday, December 20, 2011

Winter Fruit Salad: Take 2

This is our take on that same winter fruit salad.  We read the same recipe as Lynnette (well actually she told us about the recipe) and this is how it came out of our kitchen.  We used Texas Ruby Reds (cause they are my favorite), some local sweet sliced and peeled Taylor pears (Comice or D'Anjou work well too), chopped the mint, put it all in a fruit bowl with the pomegranate seeds, then drizzled with honey and served.  Only empty bowls came back to us.  Oops I forgot to drizzle honey on this one before I snapped the picture, imagine it OK?
One recipe, 2 different dishes and wonderful winter fruits.

INGREDIENTS
Ruby Red Grapefruit slices
Sliced and peeled pears (Taylor, Comice, D'Anjou)
Chopped Mint
Pomegranate Seeds
Honey
DIRECTIONS:
Place sliced fruit, a little chopped mint, and pomegranate seeds neatly in  fruit bowl, drizzle with honey, garnish with mint, serve.

Chambered Nautilus Bed and Breakfast Inn
http://www.chamberednautilus.com
Joyce Schulte
  Bed and Breakfast Foodie
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Monday, December 19, 2011

Cranberry French Toast

Long, long ago...well, maybe not that long ago, but certainly during our first year of ownership (and we've owned The Beechmont for almost for twelve years), a very kind guest and excellent cook shared a recipe for Cranberry French Toast.  I offer some changes from her original recipe, but was truly inspired by her efforts.  We have a tradition of serving this throughout the holiday season, but it's great any time you have cranberries on hand.


INGREDIENTS

12 oz bag of fresh cranberries
1 cup sugar
1/2 cup orange juice
1 tsp cinnamon (have you tried Penzeys Spices?  See note below)
1/2 cup sweet marmalade

Place cranberries, sugar, orange juice and cinnamon in saucepan and bring to a boil.  Reduce heat and simmer until cranberries start to pop.  Remove from heat and add 1/2 cup sweet orange marmalade.  Mix and set aside.

1 1/4 cup packed brown sugar
8 Tbsp unsalted butter
4 Tbsp light corn syrup
1 lb loaf Portuguese Saloio (or other thick sliced bread); enough for 16 one-inch slices or eight servings
8 oz cream cheese at room temperature
10 eggs
1 1/2 cup half and half
2 Tbsp orange juice
1 tsp vanilla

DIRECTIONS

Grease a 9 x 13 baking dish.
In saucepan, melt butter, brown sugar, and corn syrup together over low heat.  Stir to blend.
Add 1 to 1 1/2 cup of the cranberry mixture to the brown sugar.  Set aside.
Slice bread (approximately one-inch each) and spread cream cheese on one slice, covering with another piece of bread (like a sandwich).
Beat eggs and add half and half, orange juice and vanilla.  Blend.
Spread the the cranberry/brown sugar mixture in baking dish.  Layer the cream cheese sandwiches on top.
Pour egg mixture over the bread.  Refrigerate overnight or bake immediately for 50 - 60 minutes in a 350 degree oven.  Bake with aluminum foil over the baking dish for 30 minutes, then remove the foil and bake for 20 - 30 minutes more (bread should be nicely browned, so watch and adjust your time accordingly).

Serve Cranberry French Toast with side of the remaining cranberry sauce, maple syrup, and your favorite bacon or sausage.

Note:  I love Penzeys Spices.  China Tung Hing Cinnamon is great, or if you prefer a bit milder (but not less flavorful) taste, try the Korintje Indonesia Cinnamon.  Descriptions of these and other varieties can be found at www.penzeys.com.  I have them all!

http://www.thebeechmont.com
Kathryn White,  Bed and Breakfast Foodie
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Sunday, December 18, 2011

Butterscotch Marshmallow Bars: a Christmas Candy from Canada

My Canadian mother-in-law made these treats only at Christmas, for good reason! She made them with the colorful marshmallows--remember those? Rich and smooth, these bars do a quick disappearing act. I hope you enjoy this easy sweet. The butterscotch bars will grace our Christmas feast. A really good "Broad", like Lynnette, would make her own marshmallows. But I opt for the package. :)

INGREDIENTS
6 ounces butterscotch chips (1/2 package)
1/4 cup butter
1 cup chunky peanut butter

2 cups miniature marshmallows
 


DIRECTIONS
Grease an 8x8 pan. Melt butterscotch chips and butter in microwave, stirring frequently, until mixture is smooth and lump-free. Stir in peanut butter (I prefer all-natural peanut butter) until smooth. Add marshmallows and stir. Refrigerate at least one hour before slicing and serving.

Makes 25 small squares.

Lookout Point Lakeside Inn
http://www.LookoutPointInn.com  
Kristie Rosset
Bed and Breakfast Foodie
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Sunday, December 11, 2011

Candy Cane Cookies

Christmas would not be Christmas at the inn or in my family without Candy Cane Cookies. I started making them when my boys were small. They are now adults are making them themselves. Because it's so much fun to make these with children, I draft the little girls next door. And the tradition continues...

INGREDIENTS 
1 cup butter
1 cup confectioner's sugar
1 egg
1 tsp. peppermint extract
1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring (more if needed)
1/4 cup crushed candy canes or peppermint candy
1/4 cup sugar
  
DIRECTIONS 
Preheat oven to 375F.
Mix the butter, sugar, egg, and extracts thoroughly.
Mix the flour and salt, and stir into the butter mixture.
Divide the dough in half.
Blend the food coloring into one half.
Mix the sugar and crushed candy together.

Roll 2 tsp. of each color into 2 5-inch "snakes," rolling each "snake" back and forth on a lightly floured board. Place the two "snakes" next to each other, press together lightly and twist like a rope (so it looks like a barber's pole).
Make the cookies one at a time.
Curve the top to make the handle of the candy cane.
Bake for approximately 8-10 minutes, until just lightly brown on the bottom. Remove the cookies immediately and sprinkle with the sugar-candy mixture.

Makes approximately 3 dozen candy canes.


Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux, Bed and Breakfast Foodie
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Tuesday, December 6, 2011

Avocado tip for you (please groan audibly now)

This morning's savory dish is a "Breakfast Wrap" and today a spinach tortilla is filled with baked scrambled eggs, herbed cream cheese, cheddar, fresh tomato and avocado
When I walked into the kitchen, I noticed that Sylvie (our Breakfast Magician) had a bowl of ice water with two avocados on the prep table.    When I questioned why avocados were swimming in ice water, she mentioned that by keeping them in ice water uncut and unpeeled, they will not brown when you cut them! 
 Eureka!  And they are beautiful well into breakfast this morning.

The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Sunday, December 4, 2011

Fruited Ricotta Muffins: a recipe adapted for all seasons

Years ago when I was a newcomer to the innkeeping industry, I attended a fantastic conference sponsored by PAII (the Professional Association of Innkeepers International). As an aside, the 8 Broads in the Kitchen came to know each other through PAII. At this long ago conference, I attended a cooking class led by Deb Mosimann of the Swiss Woods B&B. She made these fantastic muffins, and shared the recipe. We've been making Fruited Ricotta Muffins at our inn ever since, and adapt them to the fruit that is in season. Thanks, Deb. Here's your recipe!

Note: frozen muffins (unbaked) keep for at least a month.

INGREDIENTS
4 cups flour
1 cup sugar
2 tablespoons baking powder
3/4 cup butter, melted
1 1/2 cup ricotta cheese
1 cup milk
2 eggs
1-2 cups fruit  (see suggested combinations)

DIRECTIONS
 Spray two muffin tins (12 count) with non-stick spray.

In a large bowl, measure all the dry ingredients. Add the fruit and stir.

Whisk the ricotta, milk, eggs, and butter together until well blended. Add the dry ingredients and stir. Batter will be thick and drop heavily from a spoon. Scoop batter into muffin tins (using an ice cream makes this very easy).Freeze.

When frozen solid, pop the muffins out of the tin and store in freezer bag. mark bag with the kid and date.  When you are ready to bake them, grease a muffin tin and fill with the frozen muffins. Sprinkle muffin tops with cinnamon sugar or streusel topping before baking. Bake at 350 degrees for 30 minutes, check with tester and continue baking at 5 minute increments until tester comes out clean.

Suggested fruit combinations:
* dried apricots (diced) and cranberries
* blueberries and diced peaches
* blueberries and lemon zest
* strawberries (diced) and orange zest
* strawberries and raspberries
* lemon zest and 2 tablespoons poppy seeds
* diced apples and dates

We serve with butter and honey.

Lookout Point Lakeside Inn
http://www.LookoutPointInn.com
Kristie Rosset
Bed and Breakfast Foodie
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Saturday, December 3, 2011

Apples & Caramel Salad: Perfect Match for Winter Appetizer or Dessert

At Lookout Point, we love serving apples in the fall and winter. Although we serve this dish as a breakfast appetizer, it could also be served for dessert or an afternoon snack.

INGREDIENTS
3 apples, peeled, cored and diced
2 cups grapes, halved
2 bananas, thickly sliced

4 ounces cream cheese
1/4 cup brown sugar
1/4 cup caramel topping
1 teaspoon vanilla
4 ounces plain or vanilla yogurt (non-fat or regular may be used)


DIRECTIONS
Prepare the sauce by combining the cream cheese, brown sugar, caramel topping, vanilla and yogurt in food processor bowl. Pulse until the mixture is well blended.

Prepare the fruit and place in a large bowl. Spoon a portion of the sauce over the fruit, and stir gently to coat all fruit pieces with the topping. When ready to serve, place fruit in individual compote dishes and spoon an additional dollop of sauce over the fruit.

 Lookout Point Lakeside Inn
 http://www.LookoutPointInn.com
Lookout Point Lakeside Inn
Bed and Breakfast Foodie
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