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Favorite breakfasts of the innkeepers.

Favorite breakfasts of the innkeepers

Innkeepers have innumerable good breakfast ideas; here are six favorites (see page 116 for more). Two are perfect for the family; the others will serve a crowd.

Flavored butters add a nice finish to French toast. Eggs baked in scallop shells adapt to almost any size group; the lemony granola muffins can go with them.

For a brunch buffet, try the chili relleno casserole; it comes out of its baking dish in neat pieces. The sausage-and-apple pie has an impressive puff pastry top; make the dish ahead, then bake it when guests arrive. Serve the creamy potato kugelis with eggs and sausage; it feeds a dozen.

Gramma's Brandied French Toast

6 large eggs

1/4 cup whipping cream Maple syrup

2 tablespoons orange juice

2 tablespoons brandy (or more orange juice)

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

6 to 8 slices (3/4 in. thick) sourdough French bread (a coarse-textured loaf works best)

Melted butter or margarine

Orange, maple, or almond butter (recipes follow)

Powdered sugar

In a 9- by 13-inch pan, beat together eggs, cream, 2 tablespoons syrup, orange juice, brandy, cinnamon, and nutmeg; turn bread in egg mixture to coat. Let stand until liquid is absorbed, about 5 minutes.

Heat an electric griddle to 375|, or a 12-to 14-inch frying pan over medium-high heat; brush with melted butter. Cook as many slices as will fit on griddle or in pan at one time, turning once, until golden brown on both sides, 5 to 7 minutes total. Offer hot with flavored butter, powdered sugar, and syrup to add to individual servings. Serves 2 or 4.--Robert Williams, Gramma's, Berkeley.

Orange butter. Beat together until creamy 1/2 cup (1/4 lb.) butter or margarine (at room temperature) with 1 1/2 teaspoons grated orange peel and 2 tablespoons orange-flavor liqueur or orange juice.

Maple butter. Follow directions for orange butter, preceding, except omit orange peel and orange-flavor liqueur; add 2 tablespoons maple syrup.

Almond butter. Follow directions for orange butter, preceding, except omit orange peel and orange-flavor liqueur; add 2 tablespoons almond-flavor liqueur or 1/2 teaspoon almond extract.

Country Sausage Pie

2 pounds mild ltalian sausage

1 large onion, chopped

2 medium-size russet potatoes (1 lb. total), peeled and cut into 1/2-inch cubes

1/2 cup raisins

1 teaspoon anise seed

1 teaspoon dry rubbed sage

1/4 teaspoon ground cinnamon

1 1/3 cups regular-strength beef broth

3 medium-size Golden Delicious apples, peeled, cored, and cut into 1/4-inch-thick slices

1 cup apple juice

2 tablespoons cornstarch

1 sheet (about 8 oz.) frozen puff pastry, thawed

1 large egg, beaten

Remove and discard sausage casings. Crumble meat into a 12- to 14-inch frying pan; stir over medium heat until browned. With a slotted spoon, set sausage aside. Discard all but 2 tablespoons fat. Stir in onion, potatoes, raisins, anise, sage, and cinnamon. Stir over medium heat until onion is limp. Add 1 cup broth, apples, and juice; cover and simmer until potatoes are tender to bite, 10 to 15 minutes.

In a bowl, mix cornstarch with remaining broth; add to pan and stir over high heat until sauce boils. Stir in sausage. Pour into a shallow 2-quart baking dish. Let cool to room temperature. If made ahead, cover and chill as long as overnight.

On a floured board, roll puff pastry about 2 inches longer and wider than top of dish. Brush egg on outside of dish along top. Fit the pastry over filling and press it against egg on dish; trim and discard excess pastry.

Set dish on a 10- by 15-inch baking pan. Brush pastry with beaten egg. Bake in a 375| oven until filling is hot and crust is well browned, 35 to 45 minutes. Cut through crust with spoon to serve. Serves 8.--Molly Long, The Gosby House Inn, Pacific Grove, Calif.

Baked Eggs Gruyere in Shells

4 slices bacon, cut into 1/2-inch strips

3/4 cup (3 oz.) shredded gruyere or Swiss cheese

4 large eggs

4 teaspoons whipping cream

Salt and pepper

In a 6- to 8-inch frying pan, cook bacon over medium heat until crisp. Drain bacon on paper towels.

Brush 4 scallop shells or 6- to 8-ounce ramekins generously with some of the bacon fat. Sprinkle 1 1/2 tablespoons of the cheese over the bottom of each shell, then sprinkle on equal portions of bacon. Break 1 egg into each shell. Pour 1 teaspoon cream over each egg. Sprinkle lightly with salt and pepper and equal portions of the remaining cheese.

Bake, uncovered, in a 350| oven until set to your liking, 12 to 14 minutes for soft yolks (eggs continue to cook slightly after coming out of oven). Makes 4 servings.-- Marjorie Bettenhausen, The Seal Beach Inn and Gardens, Seal Beach, Calif.

Kugelis (Creamy Hash Browns)

1/2 pound bacon, cut into 1/2-inch pieces

3 large eggs

1 cup sour cream

1/4 cup half-and-half (light cream)

4 large russet potatoes (2 1/2 lb. total)

1 large onion, minced

About 1 teaspoon salt


In a 10- to 12-inch frying pan, cook bacon over medium heat, stirring until crisp. With a slotted spoon, lift bacon onto paper towels. Save fat.

In a large bowl, beat together eggs, sour cream, and half-and-half until blended. Peel potatoes and coarsely shred to make about 5 1/2 cups. Stir potatoes, bacon, onion, and salt to taste into egg mixture. Brush bottom and sides of a 9- by 13-inch baking dish with some of the bacon fat. Pour potato mixture into pan; spread to cover bottom in an even layer. Sprinkle lightly with pepper.

Bake in a 400| oven 20 minutes, then reduce heat to 350| and bake until browned, 45 to 50 minutes longer. Cut into squares. Makes 12 to 16 servings.-- Sharon Miller, The Cobblestone Inn, Carmel, Calif.

Lemon Granola Muffins

1/2 cup (1/4 lb.) melted butter or margarine

3/4 cup sugar

1 teaspoon grated lemon peel

2 large eggs

1/2 cup lemon juice

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup granola-style cereal

1/2 cup dried currants

In a large bowl, stir together butter and sugar. Stir in peel and eggs. Add lemon juice and mix until blended. In another bowl, mix all-purpose flour, whole-wheat flour, baking powder, and salt. Gradually add dry ingredients, granola, and currants to lemon mixture, stirring until blended.

Fill 12 greased or paper-lined muffin cups (2 1/2-in. size) with batter. Bake in a 350| oven until well browned, 25 to 30 minutes; serve warm. Makes 12.--Sylvia Malagamba, Corbett House Bed and Breakfast Inn, Portland.

Chili Relleno Casserole

5 large ripe pear-shaped tomatoes, such as Roma or San Marzano

2 large cans (7 oz. each) diced green chilies, drained

4 cups (1 lb.) shredded sharp cheddar cheese

4 green onions (ends trimmed), thinly sliced, including tops

2 1/2 cups milk

9 large eggs

1 cup all-purpose flour

3 cups (3/4 lb.) shredded jack cheese

Cut tomatoes in half crosswise; squeeze out and discard seeds and juice. Chop tomatoes. In a 9- by 13-inch baking dish or shallow 3-quart baking dish, distribute half of the chilies in an even layer. Cover with half the cheddar cheese, onions, and tomatoes; repeat layers.

In a blender, combine milk, eggs, and flour; whirl until smooth. Pour over layers in dish. Sprinkle batter evenly with jack cheese. Bake in a 350| oven until center jiggles only slightly when gently shaken, 30 to 35 minutes. Let stand about 10 minutes, then cut into squares to serve. Makes 12 to 16 servings.--Pat Hardy and Jo Ann Bell, The Glenborough Inn, Santa Barbara.

Photo: Sprinkle powdered sugar generously over brandied French toast; orange butter melts on top

Photo: Break egg into a scallop shell lined with shredded gruyere cheese and crisp bacon; sprinkle with more cheese, then bake
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
Date:Apr 1, 1986
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