Sunday, September 30, 2012

The herbs of summer!

Starting to miss herbs already!

We're very fortunate to have the amount of "yard" that we do.   We're on a corner in downtown Ithaca and just love our location.   And, I just love our yard.
At the north side of the house, we have a small garden where everything is edible.  That way, our staff knows that anything in that little bed is "fair game" for plate garnishing.  
We have several kinds of mint; lavender; tarragon; basil; roses (love those petals!); mini carnations; marigolds; nastursiums and violas.  
We use them for all sorts of things----as an addition to our fruit plates every morning; the bread baskets; our dessert buffet every night.  The list in endless.   A simple pitcher of lemonade is so much better with lemon balm and fresh mint in our ice water pitchers screams summer!
The happiest day of the year for me is when the little mint starts to poke its head out of the ground.  Yes, I love fall but I'll keep those herbs going just as long as we possibly can!


The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Maple Butter Baked Pears

If you've ever had the pleasure of visiting Inn at Round Barn Farm in Waitsfield Vermont, you know that their food is extraordinary.   
This recipe is from their beautiful cookbook and it's one that we love and our guests love.
We're serving this as our first course this morning and decided that a bed of Greek yogurt and a drizzle of Vermont maple syrup was the perfect accompaniment.

 --- INGREDIENTS ---
Pears of your choice   For this recipe I like to find nicely shaped pears with a good stem intact.  It all adds to the presentation.
Maple Syrup
Butter

 --- DIRECTIONS --
Preheat oven to 350.
Peel pears and core with a melon baller to remove all seeds.
For 18 pears, I combined one half cup of maple syrup with a quarter stick of butter.   Microwaved for about three minutes on a low setting so that the syrup didn't burn.
Place the pears in a baking dish and pour the syrup/butter mixture over. 
Bake until tender (I partially baked the day before then refrigerated and continued baking this morning).  
Use a turkey baster to keep "the juices flowing" over the beautiful pears.


 The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Sunday, September 23, 2012

Orange Pound Cake

A while ago a guest asked for the recipe of this cake that I love baking and serving for breakfast.  It's the perfect complement to an omelet or baked eggs.






INGREDIENTS

1 cup unsalted butter at room temperature (more to grease the bundt pan)
2 cups sugar
5 large eggs
1 tsp vanilla extract (I prefer Penzeys Pure Vanilla)
4 tbsp grated orange zest
3 cups flour (more for the bundt pan)
1 tsp baking powder
1/2 tsp salt
3/4 cup milk

Glaze
1/4 cup butter
2/3 cup sugar
1/3 cup freshly squeezed orange juice

DIRECTIONS

Preheat oven to 350 degrees.  Butter and flour a bundt pan (or tube pan if you prefer).
Place the flour, baking powder and salt in a medium bowl and whisk to blend.
Cream together the butter and sugar. Add the eggs one at a time and blend. Add vanilla and grated orange zest.
Add the flour mixture in three increments, alternating with the milk until blended.
Pour batter into the bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking and almost done, place ingredients for the glaze in a small saucepan over medium heat.  Whisk until the butter and sugar are melted. Pour the warm glaze over the cake while the cake is still hot and in the bundt pan.  Wait 15 minutes and then turn the cake out on a cooling rack.

Enjoy!

The Beechmont Inn Bed & Breakfast  Kathryn White  Bed and Breakfast Foodie




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Saturday, September 1, 2012

Ahhhh, bacon....

According to a friend's post on Facebook, today is International Bacon Day.   As far as I'm concerned, EVERY day should be International Bacon Day.   What's not to love about bacon?

Here are just a few of my favorite ways to prepare or use bacon.   Please feel free to add more ideas of your own.

Peppered Bacon:    Lay bacon slices flat in a skillet or on a baking sheet.   Sprinkle with 6-pepper blend and black pepper.   (Six pepper blend can be found in the spice section of many stores).   Fry or bake as usual

Candied Bacon:    Take about 12 slices of thick cut bacon.  Put in a zip-loc bag along with a teaspoon of black pepper and 1/2 cup of brown sugar.   Close the bag and shake to thoroughly coat the bacon with brown sugar.    Line a baking sheet with foil or parchment paper and spray with cooking spray.   Arrange the bacon in a single layer.   Bake at 325 degrees for about 30 minutes or until crisp.  (the length of time needed will vary depending on the thickness of the bacon.)

I often cook bacon very crispy and then break into small pieces and store in the refrigerator.   I add bacon pieces to egg salad or chicken salad sandwich fillings.   I also sprinkle on my salads and mix in with guacamole or chip dips.   

Speaking of sandwiches - two of my favorite bacon sandwiches  - peanut butter and bacon on toast, and BLT made with fried green tomatoes.  

And even though I KNOW it's artery-clogging, my favorite accompaniment to a traditional bacon and egg breakfast is red tomato slices fried in the bacon grease.

Darn, I just made myself hungry.

The White Oak Inn
The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
"just call me porkette" Bed and Breakfast Foodie
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