Posts Tagged ‘ingredients’

Recipe: Almond-Crusted French Toast

Saturday, April 28th, 2012

Recipe: Almond-Crusted French Toast

  • Updated: April 18, 2012 – 3:29 PM

ALMOND-CRUSTED FRENCH TOAST

Serves 4.

Note: Who wouldn’t love to see this crunchy-on-the-outside, creamy-on-the-inside version of French toast on the breakfast table? Or better yet, served in bed with a fresh cup of coffee and the morning paper.

• 11/2 c. low-fat milk

• 1 tsp. vanilla extract

• 4 egg whites, lightly beaten

• 2 eggs, lightly beaten

• 1/4 tsp., nutmeg

• 1/4 tsp., cinnamon

• 1/4 tsp. salt

• 1/2 c. sliced almonds

• 2 c. cornflakes

• 8 slices whole-grain bread

• 2 tsp. butter, divided

• 1 tbsp. powdered sugar

• 1/2 c. maple syrup

Directions

In a shallow dish blend the milk, vanilla, egg whites, eggs, nutmeg, cinnamon and salt; stir with a fork to combine.

In another shallow dish, place the sliced almonds and cornflakes. Crush them slightly with your hands.

Place the slices of bread into the egg mixture and turn them over once to moisten both sides. (The bread should absorb some of the liquid, but not be completely saturated.) Press each soaked slice of bread into the almond mixture, turning to coat both sides, pressing so the almond mixture adheres well.

Melt 1 teaspoon butter in a skillet or on a griddle. Add 4 of the almond-crusted bread slices and sauté over medium heat for about 2 minutes on each side, until almonds are golden brown. Remove and keep warm. Repeat with remaining slices. Sprinkle bread with powdered sugar. Serve immediately with the maple syrup.

Nutrition information per serving:

Calories 480 Fat 13 g Sodium 665 mg

Carbohydrates 72 g Saturated fat 4 g Calcium 260 mg

Protein 21 g Cholesterol 105 mg Dietary fiber 6 g

Diabetic exchanges per serving: 1/2 milk, 2 1/2 bread/starch, 2 other carb, 1 1/2 lean meat, 1 1/2 fat.

Saturday, April 28th, 2012

 

Recipe: Lemon Blueberry Cheesecake

Looking for a citrusy yet sweet dessert treat for your next spring fling? Try serving up a slice of this Lemon Blueberry Cheesecake courtesy of Inn & Spa at Cedar Falls – Hocking Hills Lodging in Logan, OH!

Lemon Blueberry Cheesecake
Lemon Blueberry Cheesecake

Ingredients:

  • 2 1/2 lb cream cheese
  • 1 cup sugar
  • 6 tbsp all-purpose flour
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup lemon juice
  • 1 cup blueberries
  • 4 eggs
  • 3 egg yolks

Directions:

1. Cream the cheese and sugar on low speed of stand mixer (speed 2 on KitchenAid) until very pliable. Scrape down sides and bottom of bowl with rubber spatula.

2. Add flour in two parts, mixing well after each addition.

3. Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and ½ of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.

4. Bake in oven with water bath at 425 F for 20 minutes. Then turn temp down to 350 F and continue to bake for 50-60 minutes longer until set (little to no jiggle in center of pie).

Crust:

  • 2 cups graham crumbs
  • 4oz butter melted
  • Pinch salt
  • 1oz ladle of sugar

10-inch spring-form panMix together, press into spring-form pan and bake at 400 F for about 15 min until just starting to get color. Remove and cool before adding pie mixture.

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Buttermilk Waffles

Tuesday, January 17th, 2012

On lazy weekends, I love sleeping in and making brunch. Pancakes, omelets, French toast have all been part of my brunch repertoire, but waffles have been a hit recently.

These are great because you can make a whole bunch for brunch on the weekends and freeze the leftovers. Then, during the week, pop them into the toaster for a quick and delicious breakfast.

You can find all the ingredients for these breakfast time staples at Giant.

 

Ingredients

  • 1 ¾ cup flour
  • 2 Tbs. Sugar
  • 1 tsp.  Baking powder
  • ½ tsp. Baking soda
  • ¼ tsp. Salt
  • 2 eggs
  • 1 cup sour milk (add 1 Tbs. vinegar to 1 cup of milk)
  • ½ cup butter, melted
  • 1 tsp. Vanilla

Directions

  1. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
  2. In a small bowl, beat eggs slightly.
  3. Then, stir in sour milk, butter, and vanilla.
  4. Add egg mixture all at once to the flour mixture. Stir until moistened (batter will still be slightly lumpy).
  5. Pour batter onto grids of a preheated, lightly greased waffle maker, closing lid quickly.
  6. Bake according to waffle maker manufacturer’s instructions.d
  7. When done, use fork to remove from grid.
  8. Serve warm with butter and maple syrup.

Cinnamon Crumb Cake Recipe

Tuesday, January 17th, 2012

cinnamon crumb cakeThis is an easy recipe that takes only minutes to prepare when you have a supply of yellow dough on hand. It works as a dessert, snack, or breakfast. Try it with a cafe noir.

Recommended Equipment:
stand mixer
8 X 8 baking pan

Ingredients:
1 unit of yellow dough
3 tbsp melted, unsalted butter
3 tbsp vegetable shortening
2 tbsp unsalted butter
1/3 cup light brown sugar
1/3 cup sugar
1 tspn cinnamon
1 tspn honey
1/8 tspn salt
2/3 cup all-purpose flour

Preparation:

  1. Grease the 8 X 8 baking pan.
  2. Spread dough over the bottom of the baking pan. You do not need to form a lip.
    dough in the pan
  3. Using a mixer, cream together the shortening, 2 tablespoons of butter, sugar, brown sugar, cinnamon, honey, and salt.
  4. Add flour and mix in using your hands to form crumbs.
  5. Brush the 3 tablespoons of melted butter over the top of the dough.
  6. Evenly distribute the cinnamon crumb mixture that you have made over the top of the dough.
  7. Set the baking pan in a warm place to proof for at least 1 hour.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Place pan in the center of upper rack and bake for 20 to 25 minutes.
  10. Let cake cool for 10 minutes then cut and serve.
    crumb cake - just out of the oven

Recipe: Pumpkin Pancakes

Sunday, October 30th, 2011

Recipe: Pumpkin Pancakes

Imagine waking up on a crisp fall morning to the smell of pumpkin wafting through your home. Pumpkin? Yes, this supreme squash not only makes tasty pies and creamy cheesecakes but also scrumptious, fluffy pancakes. It’s an unexpected twist to the classic breakfast treat.

Pumpkin pancakes

Courtesy of the Woolverton Inn, Stockton, NJ:

Ingredients:

  • 2 2/3 cup flour
  • Cinnamon, nutmeg, ginger & cloves to taste
  • 2 teaspoons baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon salt 8 eggs (separated) 2 1/2 cup buttermilk
  • 1 1/2 cup pumpkin (one 15 oz can)
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1 stick of melted butter, slightly cooled

Directions:

Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside. With a hand mixer or in a KitchenAid, whip egg whites until stiff but not dry. Mix together buttermilk, pumpkin, sugar, vanilla and butter. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.

Cook on a hot grill until bubbles form at the edges. Flip and cook 2 – 3 minutes more. Serves 10 – 12 people.

Kitchen Corner: Chutney – Making the most of the local harvest

Sunday, October 30th, 2011

#Kitchen Corner: Chutney – Making the most of the local harvest

 

By Carol Edmondson, Innkeeping Specialists, www.innseminars.com

Whatever fruit or nut crop is ripe in your area you can take advantage by creating a simple and delicious chutney that guests will love as an accompaniment to most any sweet or savory breakfast.  Chutney has been around for well over 100 years and is a sweet and savory preserve made from an open ended list of possible ingredients.  Follow today’s popular return to local ingredients and use what you grow or what you find in your urban or rural farmers market.  If you want to make a big batch go the market at the end of the day and buy very ripe or slightly bruised fruit at a great price.  The trip to the market is a great learning experience since farmers, fishermen and food people of all kinds know so much about their products.  If you live near a city market frequented by chefs, go very early in the morning and watch the pros make their wholesale purchases.  You’ll be amazed at who is there.

The following is a formula (and some suggestions for ingredients) for a perfectly delicious chutney.  Feel free to double or quadruple this recipe except for fresh herbs which should be increase only by half.

Ingredients:

  • 2 cups fresh fruit like apples, cranberries, peaches, pears, cherries, pineapple, apricots, grapes, bananas, dates, mangos.  If fruit is large, cut into ½ inch dice and remove seeds and pits.  Leave skins on all but the pineapple, bananas and mango
  • 3/4 cup brown sugar or ½ cup agave, maple or brown rice syrup
  • 2 shallots or 1 small onion minced
  • 1 or 2 cloves garlic minced
  • 2 tablespoons Grand Marnier or Triple Sec or any cognac or brandy you like
  • ¼ cup apple cider or rice wine vinegar
  • ½ teaspoon Tabasco
  • 1 teaspoon ground cinnamon and fresh ground pepper
  • ½ teaspoon each, sea salt, nutmeg and ground cloves or coriander
  • Coarsely grated zest and juice from one orange or two limes
  • 1 tablespoon each fresh sage and rosemary minced fine or herbs of your choice
  • 1 cup chopped walnuts, pecans, almonds or pistachios

Preparation: Put all the ingredients into a large heavy non reactive sauce pan (stainless or porcelain coated pans work well)  You can mix two or three fruits though my favorites are single fruit chutneys.

Bring to a soft boil and immediately reduce the heat to medium/low.  Cook uncovered until the fruit is soft and the liquid begins to glisten from the natural pectins in the ingredients.  About 20-40 minutes depending on the fruit.  Cool in the pan and refrigerate covered.  Chutney will thicken as it cools.  Serve at room temp with breakfast.  Feature the local ingredients you use on your menu.

Some great flavor combinations:

  • Cranberry, walnut with Grand Marnier and fresh sage.
  • Pineapple, pistachios, cognac and fresh rosemary
  • Bananas, pecans, vanilla vodka and dried herbs de Provence

 

Carol Edmondson owned and operated an award winning 14 room B&B Inn on Cape Cod for 12 years. Carol and her husband Tom, a commercial real estate broker, formed Innkeeping Specialists in 1994. Their consulting partnership focuses on finding inns for clients and teaching their “Innkeeping from the Innside” seminar. Carol has developed and presented several PAII conference workshops, currently chairs the Cape Cod Bed & Breakfast Committee, and is a member of the PAII Advisory Board. She was formerly a marketing executive with a Fortune 500 high-tech firm and holds a degree in finance and marketing. Contact Carol via email at inninfo@yahoo.com or visit her website at www.innseminars.com.

Kitchen Corner: Sweet and Savory Pastries for Breakfast

Monday, October 10th, 2011

Kitchen Corner: Sweet and Savory Pastries for Breakfast

 

By Carol Edmondson, Innkeeping Specialists, www.innseminars.com

In almost every global cuisine there are melt in your mouth sweet and savory pastries. They are often peasant food or street food. Think perogies, empanadas, steamed buns and the all American turnover.Whether baked or fried (aka in the south as fried pies) they are moist, flaky, succulent and endlessly versatile.

Picture a breakfast plate with two perfect 6” turnovers, one sweet and one savory. Garnish with drizzled sauces and beautiful fresh fruit. Turnovers work perfectly warm or at room temp. They can be prepped in advance and baked as needed since they only take 12 – 15 minutes in a 400 degree oven. When the crust is golden the filling is perfect.

Current food trends include all things local and in particular ethnic street food. You can have fun with your food! The key is a great flaky crust. Either pie dough (most authentic) or puff pastry will work and there are lots of great recipes for pie dough as well as some terrific store bought products if you are pie dough phobic. The store-boughts are so good these days that you almost have to try them. They come already rolled out and are quite sturdy. Try Pillsbury’s, found in the cold case near the canned biscuits (no, I have not been kidnapped by aliens, they are good). Of course you can make your own dough and it will keep in the fridge for a week. My favorite recipe is included.

Here is the formula for making a breakfast turnover:

  • Create 6” round or square pieces of dough about 1/8” thick. If using store bought pie crust rounds cut them each into four equal pieces. They will be triangles with one rounded edge. Place on a cookie sheet.
  • For each serving, fill one individual crust with your savory filling and one with your sweet filling. Place about 3 – 4 tablespoons of filling on one side of each piece of dough. Brush the edge with beaten egg and fold the dough over. Crimp the edges with a fork to be sure they are sealed. Brush tops with beaten egg.
  • Sprinkle savory pies with a few grains of coarse sea salt and fresh herbs. Sprinkle the sweet turnovers with turbinado or sanding sugar.
  • Bake in preheated 400 degree oven for 12-15 minutes, just until golden.
  • Serve warm, or at room temperature, but not hot. If you serve your turnovers hot the filling will tend to be runny. Let them rest for 10 minutes. They will keep at room temp for an hour or two.

Here are some two turnover combinations to try, or make up your own:

  • Cheddar, crispy bacon and caramelized onions pared with sweet pear or apple and raisin compote
  • Duck confit and fontina or pulled pork barbeque and jack cheese pared with pitted dark sweet cherries fresh thyme leaves and sweetened cream cheese
  • Sauteed mushrooms and sausage pared with sliced fresh peaches or apricots, fresh basil and fontina cheese
  • Raw shrimp, baby spinach and feta cheese pared with sweet ripe pineapple slices fresh sage and sweetened ricotta cheese

Here is a homemade pie dough made with butter and lard (so delicious and now believed to be healthier than vegetable shortening). For vegetarians use all butter.

Ingredients:

  • 8 tablespoons lard
  • 8 tablespoon unsalted butter
  • 2 ¼ cups all purpose flour
  • 2 tablespoons sugar (for sweet dough) or1 tablespoon dried herbs (for savory dough)
  • 1 teaspoon salt
  • 1 teaspoon cider vinegar mixed with 6 – 8 tablespoons ice water

Preparation:
Cut cold butter and lard into ½ inch dice and keep cold.

Mix the dry ingredients together in you food processor. Add the cold butter and lard pieces.

Process using quick pulses until it resembles coarse corn meal. Do not over process. Put flour mixture into a large open bowl and into the fridge for 15 minutes or longer.

Remove from the fridge and begin to add vinegar and ice water mixture sprinkling over the dough. Do not add all at once since the amount needed will depend on the humidity in the air. Mix with your hands gently kneading the mixture into a moist (not wet) ball.

Work quickly and don’t knead any more than you have to. This should take about a minute. Flatten doughball to about one inch thick, wrap in plastic and refrigerate for up to a week but at least 30 minutes. Make 6– 8 round or square turnovers when rolled out.

This recipe freezes well and can be doubled if your processor is a large one.

 

Carol Edmondson owned and operated an award winning 14 room B&B Inn on Cape Cod for 12 years. Carol and her husband Tom, a commercial real estate broker, formed Innkeeping Specialists in 1994. Their consulting partnership focuses on finding inns for clients and teaching their “Innkeeping from the Innside” seminar. Carol has developed and presented several PAII conference workshops, currently chairs the Cape Cod Bed & Breakfast Committee, and is a member of the PAII Advisory Board. She was formerly a marketing executive with a Fortune 500 high-tech firm and holds a degree in finance and marketing. Contact Carol via email at inninfo@yahoo.com or visit her website at www.innseminars.com.

Recipe: Roasted Red Pepper Linguini with Vegetables

Friday, September 2nd, 2011

Recipe: Roasted Red Pepper Linguini with Vegetables

Looking for a quick, healthy meal the whole family can enjoy? Try this delectable pasta dish infused with sweet peas, wild mushrooms, baby spinach and more.

Roasted Red Pepper Linguini with Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago by Inn and Spa at Cedar Falls – Hocking Hills, Logan, OH

Roasted Red Pepper Linguini Cedar Falls

Ingredients:

  • ½ lb Dried Rstd. Red Pepper Linguini
  • ½ Cup Frozen Sweet Peas
  • 1 lb Fresh Wild Mushrooms – cleaned and cut down if large
  • 12oz Baby Spinach
  • 20ea Cherry Tomatoes-cut in half
  • Salt and Pepper
  • Extra Virgin Olive Oil

Directions:

1. Cook the pasta according to directions on the package.

2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.

Kitchen Corner: Gluten Free Goodies

Friday, August 19th, 2011

Kitchen Corner: Gluten Free Goodies

By Carol Edmondson, Innkeeping Specialists, www.innseminars.com

How do you provide special treats to guests who cannot eat things made with wheat flour or other grains that contain gluten?  Rather than resorting to pre made gluten free treats which are often tasteless loaded with additives of dubious food value and otherwise unhealthy, why not surprise your guests with a homemade treat that everyone will love.  Try making these great do ahead almond coconut macaroons that are bakery window beautiful and truly a healthy treat.  Nuts and coconut are a great replacement for gluten based products.  Almonds, pistachios and walnuts get high marks for their healthy nutrition profile and they taste great as well.

Favorite Almond Coconut Macaroons

This is a great do ahead cookie dough.  It keeps in the fridge for two weeks and bakes up as needed in 15 minutes.  Grind the almonds in a food processor until they resemble corn meal.

Ingredients:

  • 3 large eggs
  • 2 teaspoons vanilla
  • 2 tablespoons grand marnier or cointreau orange liquor
  • 1 tablespoon grated orange peel
  • 1 teaspoon almond extract
  • ½ cup sugar (or Splenda)
  • 1 cup finely ground whole almonds
  • 2 ½ cups shredded baking coconut
  •  1/3 cup dark chocolate chips to melt and drizzle over cookies (optional).

 

Preparation:

In a large mixing bowl whisk whole eggs till well mixed.    Add all of the remaining ingredients except the chocolate chips.  Mix well and allow to sit for at least 1 hour at room temperature or, refrigerate covered for up to two weeks.

Scoop by the tablespoon or with a cookie scoop onto an ungreased cookie sheet and bake at 350 degrees for 15 minutes or until the tips of the coconut shreds are deep golden brown.  Immediately remove to a rack and cool completely before drizzling melted chocolate over the cookies.

Allow chocolate to dry for 30 minutes before serving.   To add even more flavor add ½ cup finely chopped dried cherries to the dough.

No one will be thinking “healthy treat” but they will be back for more.

 

Carol Edmondson owned and operated an award winning 14 room B&B Inn on Cape Cod for 12 years. Carol and her husband Tom, a commercial real estate broker, formed Innkeeping Specialists in 1994. Their consulting partnership focuses on finding inns for clients and teaching their “Innkeeping from the Innside” seminar. Carol has developed and presented several PAII conference workshops, currently chairs the Cape Cod Bed & Breakfast Committee, and is a member of the PAII Advisory Board. She was formerly a marketing executive with a Fortune 500 high-tech firm and holds a degree in finance and marketing. Contact Carol via email at inninfo@yahoo.com or visit her website at www.innseminars.com.

Recipe: Huevos Rancheros

Thursday, August 18th, 2011

Recipe: Huevos Rancheros

Add a little Spanish flavor to your eggs this week

Eggs are a great source of protein and perfect for anytime of the day.

This quick cooking protein is nutrient dense and has a good combination of fats and protein to keep you full well after your meal.

This week we spiced up our eggs for the makings of a breakfast taco that looks as good as it tastes. Packed with flavor, this recipe provides a morning kick, lunch time fiesta, or fresh dinner in under 15 minutes.

Ingredients:
4 Small Corn Tortillas
4 Eggs
1 Can Black Beans, drained
1 Cup of your favorite Salsa
1 Clove garlic, crushed/minced
¼ Cup Red Onion, diced
2 Limes (1 for garnish)
2 Tbsp oil
¼ Cup Crumbled Feta
Salt & Pepper to taste
Optional: 1 Avocado

Materials:
Strainer
Small Saucepan
Skillet
Wooden Spoon
Spatula
1 Paper Towel
Knife

Directions:

  1. Rinse Black beans and place in a small sauce pan over medium heat, stirring often. After 1 minute, add garlic, salsa, juice of one lime, half of the onion, and a splash of water before letting simmer on low heat. Continue to stir periodically
  2. Coat surface of skillet with oil. Fry each egg to your liking (about 1-2 minutes per side, depending on how you like your eggs. Scrambled is definitely an option as well).
  3. Wrap tortillas in a damp paper towel and heat for 15 seconds in microwave.
  4. On each tortilla, spoon some of the bean-salsa mixture, add the egg on top, sprinkle with Feta and garnish with red onion and cilantro.

Serve with sliced avocados if you would like, and enjoy!



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