Sunday, October 7, 2007

Bed and Breakfast Notes

A few of the recipe notes I kept from my trip to a northern B&B last November as mentioned in an earlier post. I had alot of fun coming up with all kinds of recipes for this couple new to the B&B scene to try out.


Baked Eggs in Maple Toast Cups
2 Tbsp Maple Syrup
2 Tbsp Butter
8 slices of white bread (crusts removed)
8 eggs
Salt and pepper to taste

Pre-Heat oven to 400 degrees F

Combine the butter and syrup in a saucepan, heat gently until the butter melts.
Press out the bread using a rolling pin then brush each slice with the syrup mixture and press into down into greased muffin tins.
(it is very important you grease the tins!)
Break an egg into each cup, season and bake for 15 minutes.

Pancake Souffle
3 Eggs
1/2 cup flour
1/2 cup milk
Fresh fruit (optional)
Ice cream (optional)
fruit coulis (optional)

Pre-Heat oven to 350degrees F
Whisk together the eggs, flour and milk.
Pour into ungreased ramekins and bake on middle rack of oven for 15-20 minutes or until puffed and crispy.
Top with fresh fruit, ice cream or coulis.

Potato, Onion and Goat Cheese Frittata
3-4 medium potatoes
2 teaspoons olive oil
1 small red onion, cut into 1-inch wedges
Pinch of chopped garlic
8-10 basil leaves, chiffonade
6 eggs, beaten
4 oz goat cheese
Salt & pepper to taste

Cook potatoes in water until tender, about 20 minutes. Drain, cool 15 minutes and cut into small cubes.
Preheat oven to 375.
In 10" ovenproof fry pan, warm olive oil over medium heat. Add onion and sauté until tender. Add potatoes, garlic and basil; sauté stirring occasionally, 2 minutes more.
Add eggs and crumbled goat cheese, season and stir until mixed. Transfer pan to oven and bake until frittata is set, about 20 minutes

Mexican Potato Latkas
Yield 3 dozen

4 large potatoes, scrubbed and unpeeled
1 egg, lightly beaten
1 medium onion, chopped
2 tablespoon lemon juice
1/2 cup cilantro, chopped
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying

Grate potatoes on the coarse side of grater into a bowl.
Add egg, onion, lemon juice, coriander, salt and pepper. Mix well.
Pour oil to about 1/4 inch depth into a large skillet. Heat oil and drop the mixture by tablespoonfuls into hot oil. Fry over medium heat until nicely browned on both sides, 4 to 5 minutes on each side.
Serve with Salsa


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