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Favorite breakfast from Western innkeepers.

Favorite breakfasts from Western innkeepers

Carefully prepared and stylishly served, breakfast is the meal that many bed-and-breakfast inns throughout the West build their reputations on. With it, chefs and proprietors draw loyal followings.

Collectively, the creative cooks whose recipes appear here have years of experience producing fine breakfasts. The sampling of their varied repertoires that appears on these four pages, and on page 218 to 224, makes it possible to enjoy a bit of a weekend retreat without leaving home.

Because these successful proprietors may serve a dozen or more guests every morning, easy preparation, make-ahead steps, and simple but attractive presentations are important considerations. Such features make the following time-tested recipes especially useful for busy hosts and hostesses at home.

German egg cakes

This family recipe for airy German egg cakes is a favorite of Hildrun-Uta Triebess's guests at the Elk Cove Inn in Elk, California. Serve the tender cakes with whipped cream and sugar. At the inn, fresh berries add a finishing touch.

Eierkuchen

Blackberries or Applesauce

Grape Juice Coffee

Make the puffy cakes just before serving.

Eierkuchen (German Egg Cakes)

1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup buttermilk

6 large eggs, separated

1 teaspoon vanilla

1/2 teaspoon cream of tartar

1 tablespoon sugar

Melted butter or margarine

About 1 cup sweetened whipped cream, sour cream, or equal parts of both, folded together

Powdered sugar (optional)

In a large bowl, mix flour, baking powder, and baking soda. Add buttermilk, egg yolks, and vanilla. Whisk until smooth. In a large bowl, beat egg whites and cream of tartar until foamy; gradually beat in sugar until whites form stiff, moist peaks. Carefully fold whites into yolk mixture.

Heat an electric griddle to 350|, or place a griddle over medium heat. When griddle is hot, brush lightly with butter. For each pancake, spoon about 1/2 cup batter onto griddle. Turn cake over when bottom becomes golden brown, cooking until golden on second side and edges feel dry, 7 to 8 minutes total. Serve at once. Offer whipped cream and powdered sugar to add to each portion. Makes 10 to 12 cakes, enough for 3 or 4 servings.

Sticky buns

Wafts of fresh-baked cinnamon rolls greet guests at the Voss Inn in Bozeman, Montana. Every morning, Ruthmary Tonn slips the fragrant rolls into the oven. She uses a cool-rise technique so she can make the rolls the night before; they rise in the refrigerator and are ready to bake the next morning.

Baked Eggs with Salsa

Sauteed Apples or Peaches

Ruthmary's Sticky Buns Butter

Coffee

Make and shape the rolls the night before. In the morning, serve with eggs. At the inn, eggs are baked in ramekins with salsa and cheese just until softly set. Fruit, sauteed in butter with spices and brown sugar, is served alongside.

Ruthmary's Sticky Buns

5 1/2 to 6 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons salt

2 packages active dry yeast

1 cup milk

2/3 cup water

About 3/4 cup butter or margarine

2 large eggs, lightly beaten

2 tablespoons ground cinnamon

About 3/4 cup firmly packed brown sugar

In large bowl, stir together 5 cups of the flour, 1/2 cup of the granulated sugar, salt, and yeast. In a 1- to 2-quart pan, combine milk, water, and 1/4 cup butter (cut up). Place over low heat and cook until warm (120|); butter does not need to melt completely. Gradually add liquid mixture and eggs to dry mixture, mixing to blend.

To mix with a dough hook, and 1/2 cup flour and beat at high speed until dough pulls cleanly from sides of bowl and feels only slightly sticky, about 4 minutes; add additional flour if needed.

To mix with a spoon, beat in 1/2 cup flour until dough is stretchy; add another 1/4 cup flour if dough is still sticky. Turn dough out onto a floured board and knead until smooth and elastic, 8 to 12 minutes; add more flour if required to prevent sticking.

Place dough in a greased bowl, turning over to grease top. Cover with plastic wrap; let rise in a warm place until double, about 45 minutes. Punch dough down. Divide dough in half. On a floured board, roll each half into a 9- by 18-inch rectangle. Melt remaining 1/2 cup butter. Brush 2 tablespoons butter over each piece of dough. Set aside remaining butter. Mix together 1/4 cup of the granulated sugar, cinnamon, and 1/4 cup brown sugar. Sprinkle sugar mixture evenly over dough. From a long side, roll each portion into a log. Pinch edges to seal. Cut each portion crosswise into 12 equal pieces.

Use 4 round cake pans, each 8 inches across, or 3 round cake pans, each 9 inches across; brush each pan with about 1 tablespoon of reserved melted butter, then sprinkle each with about 2 tablespoons brown sugar. Set rolls cut side up in pan, placing 6 in each 8-inch pan, or 8 in each 9-inch pan. Cover lightly with plastic wrap and chill at least 2 hours or up to 24 hours.

Before baking, let rolls stand at room temperature for 20 minutes. Uncover and bake in a 350| oven until golden brown, 25 to 35 minutes. Immediately invert onto serving tray. Makes 24 rolls.

Huevos rancheros

Huevos rancheros, salsa-topped poached eggs on a warm tortilla, are a favorite New Mexican specialty served at El Paradero in Sante Fe. Ouida and Thom MacGregor please guests with this tamed version, which has make-ahead steps.

Huevos Rancheros por los Gringos

Tomato Halves Filled with Guacamole

Blue Corn Muffins Butter

Orange Juice Coffee

Make the salsa a day ahead if you like, then reheat for breakfast. For convenience, you can also poach the eggs ahead: immerse them in ice water immediately after they finish cooking, then cover and chill in water up to 24 hours. To reheat the eggs, transfer them to a bowl of very hot tap water and let stand until they're warm to the touch, 5 to 10 minutes. Drain briefly on paper towels.

To make blue corn muffins, see the February 1986 Sunset, page 173. The ground New Mexican red chilies are available in many supermarkets and Mexican food stores; if unavailable, substitute cayenne.

Huevos Rancheros por los Gringos

6 corn tortillas (6-in. size)

Water

1 teaspoon vinegar

12 large eggs

Salsa (recipe follows)

1 cup (4 oz.) shredded jack cheese

Stack tortillas, wrap in foil, and heat in a 350| oven until warm and pliable, about 10 minutes.

Meanwhile, fill a 10- to 12-inch frying pan with about 1 1/2 inches water. Add vinegar and heat until bubbles form on the pan bottom with an occasional one popping to the top. Break eggs into the water 4 to 6 at a time; do not crowed. Cook until set to your liking; poke yolk gently to check firmness. For soft yolks and firm whites, allow 3 to 5 minutes. With a slotted spoon, lift eggs from water and drain briefly on paper towel.

On each of 6 dinner plates, place a warm tortilla. Set 2 poached eggs on each tortilla, spoon about 1/2 cup salsa over eggs on each plate, then sprinkle eggs with cheese. Offer remaining salsa to spoon over each serving. Makes 6 servings.

Salsa. In a 10- to 12-inch frying pan, cook 1 large onion (chopped) and 1 clove garlic (pressed or minced) in 2 tablespoons salad oil, stirring over medium heat until onion is limp. Add 1 can (4 oz.) drained diced green chilies, 1 can (1 lb., 13 oz.) stewed tomatoes, 1 can (8 oz.) tomato sauce, 2 tablespoons tomato paste, 1 tablespoon ground New Mexican red chili or 1/2 teaspoon cayenne, 1 teaspoon sugar, 1 teaspoon vinegar, 3/4 teaspoon each ground cumin and dry oregano leaves, 1/2 teaspoon dry basil, and 1 bay leaf.

Simmer, covered, until reduced to 1 quart, about 2 hours; if needed, add a little water to prevent sticking. Add salt to taste. Serve hot. If made ahead, cool, cover, and chill up to 2 days. Stir over low heat to reheat. Makes 1 quart.

Pears with ginger

At La Maida House in Hollywood, Megan Timothy presents food with a distinctive Southern California flair. These poached pears sit grandly in a pool of custard; to eat them gracefully, use a knife and fork. B&B guests are also cosseted with freshly pressed grape juice.

Pears with Ginger and Mom's Custard

Fruit Plate

Oatmeal Date Muffins Butter

Mom's Orange Marmalade

Grape Juice Coffee or Tea

You can prepare the pears and custard the night before; serve with warm muffins and your favorite marmalade or jam. Other fruit is optional.

Pears with Ginger and Mom's Custard

1 lemon

2 cups sugar

4 cups water

8 thin slices (about 1 by 2 in.) fresh ginger

6 large firm-ripe Bosc pears with stems

Mom's custard (recipe follows)

Candied ginger, cut into slivers (optional)

Bady roses (optional)

With a vegetable peeler, pare 2 strips lemon peel (each 1/2 by 3 in., yellow part only). In a 5- to 6-quart pan, combine peel, sugar, water, and fresh ginger. Boil, uncovered, for 10 minutes. Meanwhile, peel pears, leaving stems on. Cut a thin slice off the bottom of each pear so fruit will stand upright. Place pears in a rimmed dish and squeeze lemon juice over fruit to coat.

After syrup has boiled 10 minutes, immerse pears in it, adding any remaining lemon juice to syrup. Cover and simmer, turning fruit occasionally to cook evenly, until pears are barely tender when pierced, 15 to 25 minutes. Remove from heat and let pears cool in syrup. If made ahead, cover and chill up to 1 day.

Into 6 shallow bowls or rimmed plates, pour an equal amount of custard. Set a cool or cold pear upright in each dish. Garnish with candied ginger and a rose. Makes 6 servings.

Mom's custard. In a 2- to 3-quart pan, mix 1/3 cup sugar with 1 tablespoon cornstarch. Stir in 2 cups milk. Stir over medium heat until sauce is boiling. Whisk a little of the liquid into 2 lightly beaten large eggs. Return egg mixture to pan and stir over low heat for 5 minutes. Stir in 1 teaspoon vanilla. Cover loosely and let cool; cover tightly to chill. Serve cool or cold. Makes 2 cups.

Creamy scrambled eggs

Nestled in a big valley on Washington's Kitsap Peninsula, Poulsbo is the home of Manor Farm Inn. At this working farm and French-style country inn, proprietor Robin Hughes cooks just-gathered eggs to order. This version is flavored with shallots, cream cheese, and cream. Sauteed mushrooms are served alongside.

Boysenberries in Raspberry Puree

Creamy Scrambled Eggs

Sauteed Mushrooms Crisp Bacon

Baked Tomatoes with Pesto

Hot Scones

Butter Raspberry Jam

Orange Juice Coffee

Start the meal with boysenberries in a lightly sweetened raspberry puree; garnish with fresh currants and mint. Top tomato halves with pesto and bake to accompany the eggs.

Creamy Scrambled Eggs

2 tablespoons butter or margarine

1/2 cup finely chopped shallots

1/3 cup whipping cream

1 small package (3 oz.) cream cheese, cut into small pieces

5 large eggs

Salt and pepper

Chopped parsley (optional)

Sauteed mushrooms (recipe follows)

In an 8- to 10-inch frying pan, melt butter over low heat. Add shallots and stir until limp. Add cream and cheese; stir until cheese is melted. In a bowl, lightly beat eggs with salt and pepper to taste. Pour egg mixture into pan, gently stirring to blend with cream mixture. Cook just until eggs are softly set. Transfer to warm plates. Sprinkle eggs with parsley. Spoon sauteed mushrooms alongside. Makes 3 or 4 servings.

Sauteed Mushrooms

In a 6- to 8-inch frying pan, melt 2 tablespoons butter or margarine. Add 1/2 pound rinsed and drained small mushrooms; cook, stirring, over medium-high heat until mushrooms are lightly browned all over. Add salt to taste.

Photo: German egg cakes with souffle-like texture bake on griddle.

Serve the golden cakes with whipped cream and berries

Photo: Sticky buns fill the room with their cinnamon perfume. Mix and shape the dough the night before; bake the rolls the next morning and serve them warm

Photo: Huevos rancheros, a popular New Mexican egg dish, are seasoned to suit gringo tastes with a mildly sweet salsa base of stewed tomatoes. Green chilies and ground New Mexican red chilies lend a gentle bite; shredded jack cheese tops the dish

Photo: Bosc pear poached in ginger and lemon sits in a pool of soft custard. Decorated with a rose, it gives elegance to a continental-style breakfast. For another choice, offer a fresh fruit plate along with muffins and homemade preserves

Photo: Currants and mint sprig top wine glass filled with boysenberries in raspberry puree
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1986
Words:2154
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