We usually feature a recipe or two with each newsletter, but with this installment we thought, why stop there when garden plots and farm fields are bursting with ingredients covering the full spectrum of flavors.
Sweet Treat from Blacksmith Inn On The Shore in Baileys Harbor: Pumpkin Pecan Muffins Ingredients 1 cup sugar 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cloves 1 cup flour 1 egg 1/2 cup oil 1 cup canned pumpkin 1/4 cup chopped pecans 1/4 cup raisins
Savory Breakfast from Cream Pitcher B&B in Blue River: Eggs Taos Ingredients 1 large clove garlic, minced ½ onion, chopped ¼ cup butter ¼ cup flour 2 cups milk, heated 1 7-oz. can chopped green chilies ½ tsp salt ¼ tsp pepper 10 eggs, whisked 2 avocados 8 flour tortillas 3 cups grated Monterey Jack cheese (and/or Cheddar) 1 cup sour cream 1 tomato, chopped or 1 cup salsa Preheat oven to 350°F. In a large skillet, sauté garlic and onion in butter over high heat. Stir in flour. Add heated milk and whisk constantly until thick. Add green chilies, salt and pepper. Remove sauce from heat and set aside. In a large skillet, scramble eggs, set aside. In a small bowl mash or slice avocados. Spoon 2 tablespoons sauce, ¹/8 of the eggs, and ¹/8 of the avocado on each tortilla. Sprinkle with cheese. Roll up and place seam down in a 9x13-inch baking dish. Spoon remaining sauce over tortillas and sprinkle with cheese. Bake for 20 minutes or until hot. To serve, top with sour cream and tomato or salsa.
Sweet Breakfast from Red Forest B&B in Two Rivers: Baked German Apple Pancake Ingredients 3 eggs, separated 3 Tbsp flour 3 Tbsp milk Dash of salt 3 large Granny Smith apples, peeled, cored, and sliced ¼-inch thick ½ cup sugar 2 Tbsp butter 1 tsp cinnamon (Penzy’s is the best) Preheat oven to 350°F. Place a 9-inch ovenproof glass pie dish with deep sides in preheated oven. Beat egg whites until stiff. Mix flour, milk, salt and egg yolks in separate bowl with hand mixer. Then gently fold egg white mixture in. Sauté apples, sugar, butter and cinnamon in a skillet for 2–3 minutes until apples are well coated. Pour apples into heated glass pie dish sprayed with nonstick cooking spray. Pour the batter over apples slices. Bake for 20 minutes at 305°F until the pancake is brown and puffy. Remove from oven and loosen sides. Place a round plate over glass pie dish and flip over. Cut the pancake in wedges and serve with maple syrup and a scoop of vanilla ice cream.
Autumn Inspired Fruit from Cameo Rose Victorian Country Inn in Belleville: Black Raspberry & Chambord Poached Pears Ingredients Black Raspberry Chambord Sauce (Can be prepared ahead—stores in fridge for weeks and can also be prepared without the alcohol) 2 cups fresh or frozen black raspberries ²/³ cup water + ¼ cup water to mix with cornstarch ½ cup sugar 1 Tbsp fresh squeezed lemon juice 2 Tbsp Chambord (raspberry liqueur) 1 Tbsp cornstarch Place raspberries in a blender with the water to purée and then strain mixture over a small saucepan to remove the seeds. Add remaining ingredients to saucepan, except for the cornstarch, and bring to a low boil over medium heat, stirring often to prevent sticking. Reduce heat to low and simmer for 30–40 min. Stir cornstarch into the ¼ cup of water until completely dissolved and then add to the berry mixture. Cook and stir until the sauce thickens. Serve warm over cooked pears. Poached Pears 8 fresh firm pears 2 Tbsp fresh squeezed lemon juice ½ cup sugar Using a large kettle with the capacity of covering the pears with water while cooking, add water and place on the stove. Core pears using an apple corer and peel completely. Use a knife to trim the bottoms if necessary so that the pears will stand upright when served. Bring the water, sugar and lemon juice to a boil and then turn down to low until pears are fully cooked—slightly firm, but tender enough to cut with a butter knife—approximately 45 minutes, depending on how firm the pears are to begin with. Test pear texture with a toothpick. Remove from heat and rinse with cold water. Drain and place in bowls—one per guest. Ladle 2–3 tablespoons of the Black Raspberry Chambord Sauce over the top. Garnish with a dollop of whipped cream and shaved Ghirardelli Chocolate, using approximately 1 tablespoon per serving.
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