Friday, March 29, 2013


I'll admit it -- for me, food is fun! And as the first of April is nearly here, it's time for one of my favorite -- and easiest -- Afternoon Tea recipes -- April Strawberry Fool.
A fool is an old English dessert made by mixing pureed fruit, whipped cream, and sugar. Traditionally rose water or another flavoring agent is added.
Years ago, the word "fool" was "a term of endearment," and the dessert (or foole in its original spelling) dates back five or six centuries.Gooseberries were originally the most common fruit fools. Although today fools incorporate any seasonal fruit, in the UK gooseberry fool remains the perennial favorite.


Wash and cut two cups of luscious strawberries. Add two tablespoons of granulated sugar and mix. Let the berries macerate for 10-15 minutes. Whip two cups of heavy cream and fold the cream into the strawberries. For a bit of a "kick," you may wish to add a couple of tablespoons of kirsch, brandy, or port. Chill well.
What can be easier and more delicious! No joke!

I haven't seen gooseberries at the green grocer, but here at Birchwood Inn, our favorite is strawberry or raspberry fool.

Ellen Chenaux
Birchwood Inn
Lenox, MA

Place Your Inn Name Here Place Your Name Here Bed and Breakfast Foodie
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Friday, March 1, 2013

Poppy Seed Naan with a Meyer Lemon Glaze

This is the recipe developed and promoted in the book "Bread in 5 min a Day" by Jeff Hertzberg MD and Zoe  Francois.  It is a basic yeast dough recipe that has the distinction of not needing to be kneaded. No fuss, no muss.  Here I have taken it a step further and turned it into a truly delicious breakfast naan that is very easy for an innkeeper to do in the morning and has a knock em over amazing flavor.   Poppy seed naan with a Meyer Lemon Glaze.. who would have thought!  Something new for breakfast!  and man is it good.


1 1/2 cups water
3/4 Tbsp yeast
3/4 Tbsp kosher salt
3 1/4 cups  all purpose-flour, unsifted, unbleached
3 Tbsp poppy seeds


2 Tbsp Meyer lemon juice
6 Tbsp powdered sugar


1. In a standing mixer bowl using the dough hook attachment, measure flour, yeast, salt and poppy seeds

2. Turn the mixer on low and add the warm water slowly, till everything pulls together in a ball

3. There is no need to knead. (cool, huh!) Using a bowl scraper, transfer the somewhat wet dough to a container or bowl that you can cover and eventually put in the refrigerator

4. Cover with saran wrap and allow to rise in a warm, draft free spot, and then allow to somewhat collapse on itself

5. It is now ready to either be used or put into the refrigerator to use later

6. Cover the container and refrigerate. I have covered a bowl with saran but if you do that make sure it is on well or the top of the dough will dry out.

7. When ready to use, remove from the cold and form small golf ball size balls

8. Place on a floured surface and allow to rise. They do not have to double in size- about 30 min

9. With a rolling pin on a floured surface roll into very thin rounds about 5 inches in diameter

10. Allow to rest for 20-30 min on the floured surface

11. Heat 1 Tbsp of unsalted butter in a skillet or griddle surface. You will want the surface hot

12. Gently put the rounds into the pan. They will puff and bubble. After 1 min turn with tongs and fry on the other side 1 min. You want to watch them carefully as not to burn them.

13. Using the tongs, remove from the pan, cool slightly and glaze with the lemon glaze. Serve warm

Servings: 24
Yield: 2 lbs dough

Swiss Woods Bed and Breakfast
  Debbie Mosimann,
 Lititz, PA "coolest small town in America" broad

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