Tuesday, August 28, 2012

High Temp Roast Beef .. for dinner tonight!

In the last few months the 8 broads have been having discussions about dinner. Is anyone surprised that we spend our free time talking about food?  We were putting together our editorial schedule for the Innkeeping Quarterly and thought the topic of … “What’s for dinner” might be interesting. What was interesting was the response from the 8 of us!  “What dinner???”  “You are kidding, right?”  “We are lucky if we make a sandwich!”  “Does dinner at Fenz ( a local restaurant) count?”
The bottom line is, . … we innkeepers are really not good at taking care of ourselves! From the first ring of the alarm clock…. (can you hear strains of Good Morning America)  to the colored bars of “ gone off the air”   we are guest focused.  We do far more than cook breakfast and arrange afternoon tea which leaves innkeeper dinner for me (and my spouse/family)  languishing in never never land.
It is interesting.. a few years ago in New England I was at a session at one of the regional conferences and Rick Wolf of the The B&B Team  was talking about his afternoon as an innkeeper.. how he and his wife would stop at 4pm, mix a cocktail and sit on the patio and talk about the day.   You know how you envy your neighbors for that Caribbean cruise in January that docks in Tortolla???   Well, that was me listening to Rick.  Sitting on my patio at 4pm with Werner is like.. well, a retirement dream!
Anyway, back to life at the Inn.   How many of you are innkeepers who are raising children at the same time?  I know you are out there! We were unusual at the time. .. (read 1986!) many of our peers were “retiring” into innkeeping. We were all of 30 yrs old.. we were starting a career with 3 preschoolers.. who, indecently , needed fed on a regular basis.
So that is the premise (sorry.. long!) for this post.  Dinner. I do dinner. At the moment I have 3 "20 somethings" living in my house. All 3 work outdoors during the day. One is the son of my dear friend from college (hi Annie!!! We love Matt!) and 2 are my sons (Lukas and Jason don’t like me mentioning them in these articles…. ) The 3 of them work outdoors, one is an arborist climbing trees all day, one works in landscaping.. walkways, etc, and one works in sustainable farming… pork, beef and lamb.  They work long hours and come home hungry. They are also an appreciative audience. I can make new stuff without the “what is this” attitude. They are charter members of the clean plate club!

So.. whats for dinner? Tonight I am making an eye of round roast according to a technique I found online that  bakes it for half an hour at 475F. yes.. that hot… then …. You turn off the oven and wait 2 ½ hours.  Wow. You really want to try this one!
Sides are buttered red beets (ok, not everyone's favorite) with garlic mashed golden potatoes.
One thing I can tell you.. there will not be many leftovers. The great thing about cooking for hungry people is that they are very very forgiving. Fortunatly, this one needs no forgiving. It is a winner.

I guess what I am trying to say here is.. as innkeepers or as working people in general, it is really important that we learn to take care of ourselves, cook good meals and relax. Meals do not need to be fussy to be good. Especially in the summer when we have great freshness at our disposal it is not that hard to make a great meal for you and yours without depleting more of who you are.

Here is a toast to us. Involved working people. Innkeepers, and everyone else!! .. who works to make a living. Taking care of yourself and those you live with has a huge payback.

Zum Wohl!

High Temperature Eye Roast

1 4-5lb Eye Roast  (I used 2 pieces.. that added up to about 4.5lb.s)
steak seasoning ( I used the Weber Grill one but any steak seasoning will work)

Preheat your oven to 500F  ( I know, I know. .. but yes.. 500!)
Rub the roast(s) generously with whatever rub you choose.
Put the roast into a baking pan/dish and put into the oven.
Turn the oven back to 475F
Bake/Roast at this temp for 25 min
Turn the oven OFF... yep.. off!!
and .. this is the good part.. let it sit there for 2 1/2 hours
Do not open the oven to peak! It will be fine.
I left mine for 3 hrs because I got caught up with guests,  and it was perfect. I mean.. ..PERFECT
who would have thought.

Let me know how it works for you but man, this is going into my once a week kind of recipes.

Slice and serve!
(sorry that I don't have a picture but I will make it again this week and add one! ) picture.. pink centered roast beef. YUM.

Swiss Woods Bed and Breakfast
Debbie Mosimann
Lancaster County PA Broad

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Saturday, August 25, 2012

Ebelskivers or Danish Pancakes

These little round Danish pancakes are a fun change from the regular flat version and you can use many different fillings to change it up a bit. You will need a special "ebelskiver" pan. They can be found in many kitchen stores. (ok .. Williams Sanoma has them! )

Yields: 30 pancakes about 6 servings.

2 cups un-bleached flour
1 Tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
4 large eggs separated
2 cups buttermilk
4 Tbs. unsalted butter, melted
1 tsp. pure vanilla
For the filling you can use strawberry jam

For the filling you can use Strawberry jam, ground nuts, chocolate chips, blueberries or anything that appeals to you.


In a large bowl whisk together flour, sugar, baking powder, baking soda, ground nutmeg and salt.
In another large bowl lightly whisk egg yolks.
Add buttermilk, melted butter and vanilla.
Add egg yolk mixture to flour mixture and mix together until just combined. Don't over do it.
Using an electric mixer beat egg whites until stiff but not dry. With a rubber spatula gently fold egg whites into the batter.
Spray each well of the pan with pan coating.
 Set pan over medium heat and when pan is hot add 1 Tbs. of batter into each well. 
Add 1/2 tsp. of filling into the center of each pancake and top with another scant Tbs. of batter. 
Let cook for a couple of minutes, the pancakes will puff up nicely, until the bottom is lightly browned and crispy. 
Use 2 large wooden skewers, we use 6 inch skewers, to gently turn each pancake and cook another 2-3 minutes longer until the batter is cooked through. 
Remove the pancakes to a plate and keep warm. 
Repeat with the remaining batter and filling until all are done.
 Sprinkle with powdered sugar and serve with warm maple syrup. 
Enjoy!   (these are a huge hit!!)

Brampton Bed and Breakfast Inn
Danielle Hanscom
Chestertown, MD Broad
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Saturday, August 18, 2012

Cantaloupe Fizz

Melons have been bursting with flavor this summer, and you can savor the flavor with this easy and refreshing chilled soup. This recipe was inspired by my friend and fellow Broad, Lynnette Scofield, The William Henry Miller Inn in Ithaca, NY.

1 ripe cantaloupe
1/4 cup granulated sugar
Pinch of salt
The zest and juice of 1-2 lemons (to taste)
2 tablespoons of mint (optional)
A splash of Limoncello couldn't hurt (optional)
1/3 cup 7-Up
A colorful fruit sorbet adds a colorful and tasty zip (optional)

Place all of the ingredients except the 7-Up in a blender. Blend until smooth with flecks of mint. Refrigerate. When you are ready to serve -- martini glasses make an eye-catching presentation -- pour the "soup" in individual glasses. Pour a tablespoon of the 7-Up into the "soup" for the fizz. Add a small scoop of sorbet if you are using it and serve.

 Birchwood Inn
Ellen Gutman Chenaux
 Bed and Breakfast Foodie
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Wednesday, August 15, 2012

Wonderful Gluten-Free Bread Mixes

I have discovered a wonderful new bread mix for our gluten free guests! If you have not yet tried "Breads from Anna" Bread Mix, order some and give it a try.

The mix I tried is soy, rice, wheat, and nut free,  requires proofing, and makes two loaves of delicious bread. Our gluten free guests are loving this "homemade" bread, and feel very special that we made bread for them.  Plus the bread is moist, and does not have the texture of store-bought cardboard gluten free breads.

I've also tried the gluten free/dairy free mix, with equally great success. Just be sure to follow their directions, and place foil on the top of the loaves after 15 minutes otherwise the crust gets too brown.

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie
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Monday, August 13, 2012

Peach Goat Cheese Clafoutis

Peaches! I long for this time of year when the peaches are fresh, fragrant and incredibly juicy. This year is exceptional. They are bursting with flavor, plentiful and just good. Every year I try and come up with some new recipes to showcase them and this year .. well, here is my latest effort. Peach goat cheese clafoutis. It has an element of bread pudding, an element of quiche.. and an element of  surprise. The play between the goat cheese, the peaches and the sweet kick of the raw honey all add up to a party on your tongue!
I served this in individual small soufflees and it worked beautifully. You could bake it in a pie form and serve in thin slices. That would work equally well.
However you decide, this is one you will want to try.
En' Guete! ( the Swiss version of Bon Apetit, Guten Appetite, etc...)

Serves 2. Multiply accordingly

From raw ingredients to ... end product
1 peach
1 slice cinnamon raisin bread
1 egg
1 cup cream ( can be half and half, part half and half and cream.. you choose)
1 teaspoon goat cheese
1 teaspoon honey (plus more to drizzle at the end)
pinch of salt
generous pinch of good cinnamon (I use Saigon)

Butter 2 small ramikins
Place half of the bread in the bottom. This can be cubed or half a slice.
Peel and half the peach. Score with a knife about 5 times per half

out of the oven... ready for a drizzle of honey
Place on top of the bread slice
Distribute pieces of the goat cheese evenly around the peach half
Sprinkle the peach half with cinnamon
Mix the egg, cream, honey and salt
Pour mixture over the peach halves dividing evenly between the 2 ramikins
Bake in a 325 F oven for about 25 min or until the egg is set and a knife comes out clean when tested
Remove from the oven and allow to cool sightly
Right before serving drizzle with the best raw honey you can get your hands on!

Serve warm to luke warm

Swiss Woods Bed and Breakfast
 Debbie Mosimann
Lancaster County Foodie
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Saturday, August 11, 2012

Hot Pepper Jelly

I just finished making a batch of this yummy stuff.   My favorite use for it is mixed with cream cheese and spread on crackers as a snack or appetizer, but it's very versatile.   You can warm it and brush on boneless skinless chicken breasts or pork chops while they're baking.   Spread it on a ham, pork or chicken sandwich.  Add it to a stir fry for that sweet/sour thing.   Mix with mayo for a great topping for a turkey sandwich.   And here's one I found in Chile Pepper Magazine - mix melted butter, bourbon, honey and pepper jelly together and spread over salmon filets, then bake.    YUUUMMM.
The heat in this recipe never comes out quite the same in any two batches I make, because it's hard to judge just how hot any batch of peppers are going to be.    Use your judgement when selecting peppers.   Obviously if you're going to use Scotch Bonnets or Habaneros you want to go easy.    I usually choose mid-range ones such as hot yellow wax.   I want the flavor of the peppers to come through, not just the heat.

This recipe gives about 4 1/2 pints.    Most people use 1/2 pint jars, but we go through it so quickly I used pint jars.   The filled jars will need to be processed in a hot water bath.   Get a  large pot of water deep enough to cover your jars by 1 to 2 inches, and bring to a boil.   While the jelly is cooking, put your jars in the pot and boil them to sterilize and put in your rubber lids to soften.   After jars are filled, screw on preserving lids and gently lower them into the boiling water.   Simmer for 5 minutes.   Remove and place on a cooling rack or dry towel.

The hardest part of this recipe is getting the jars out of the hot water without burning yourself!

2 bell peppers - for prettiest color I like 1 red and 1 yellow
about 6 hot peppers
2 cups white vinegar
8 cups sugar
1 box liquid pectin (2 - 3 oz. pouches)

Prepare your jars and lids.

Cut peppers into 1 inch chunks and put in food processor or blender.
Chop into very fine pieces.
Put into a large pot.
Add sugar and vinegar and mix well.
Bring to a rolling boil.   Turn heat down to medium and continue to simmer for about 5 minutes, stirring occasionally.
Remove from heat and mix in pectin.
Ladle into jars leaving 1/2 inch headroom.
Put on preserving caps and screw tightly.
Process in hot water bath as directed above.
Remove from hot water and admire!
The White Oak Inn

Yvonne Martin
the Ohio Broad
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Friday, August 3, 2012

Poached Pears

Recently I've realized what a bad, bad "recipe follower" I am!  
So much depends on how many we are going to have at the Inn for breakfast;  how much time I have for prep; what ingredients I might have on hand and a whole slew of other factors!
Since we serve a fruit dish every morning, we have come to realize that pears are one of the most versatile fruits available.  
We poach 'em; we bake 'em; we butter bake 'em (bad, bad, bad but so good, good good); we put 'em in bread, in bread pudding in baked French Toast and in crisps.   But it seems that the easiest of all and one that always draws "ahhhh's" is the Poached Pear.

Pears   We prefer Bartlett or D'anjou  and I try to select nicely shaped with stems intact
Juice of your choice   Note:  Many recipes will poach pears in red wine.  We prefer to not use wine so that in case we have a guest who doesn't indulge, there is no possibility of an "oops" moment
...Regarding juice: we often use Cherry or Pomegranate simply for the color and the flavor.  Fuji Apple juice will provide a lovely off white result.
Cinnamon stick

Using a vegetable peeler, carefully peel.   Use a melon baller to scoop out the seeds from the bottom and we are careful to be sure that we get all the seeds.
If necessary, slice off a very thin slice from the bottom so that they will stand up nicely.

Place all peeled pears (we are generally doing between 18 and 22) in a big Dutch oven.  Cover with at least 64 ounces of juice and drop in the cinnamon stick.  Cover and turn on low flame.

We cook for at least twenty minutes and keep checking with a "kabob stick" for tenderness.
Refrigerate when they are done.


Here's where the fun comes in.   You can just let your imagination run wild!  
We often fill with a mixture of marscapone cheese; cream cheese; a touch of sour cream; confectioners sugar and perhaps some orange peel.
Or, stuff with goat cheese that has been rolled in sun dried cranberries (especially if you have used cranberry juice as your base).
No stuffing needed.  Just place on a plate of fruit puree and drizzle a complementing color fruit drizzle to give it a colorful appearance.
We always use a tooth pick to poke a little tiny hole in the top near the stem and insert a small piece of mint.
If you're serving this for dessert, a little vanilla ice cream and chocolate sauce (see our previous post for Hot Fudge Sauce .... I would probably eat that over an old shoe)

I have to say that this is one of the easiest fruit dishes we prepare and it never fails to draw compliments!   Here's hoping that yours will too!

 The William Henry Miller Inn
 Lynnette Scofield
the Ithaca Broad

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