After months of cold temperatures and snow covered everything, it's time to "Think Spring"! What better way to do that then to create some delicious new spring recipes using a variety of fruits and vegetables you typically find in the season. We have put together, and are happy to share, these recipes from some of our foodie innkeepers. With these "Think Spring" like recipes for you straight from the garden, you will be inspired to cook and bake and leave that spring cleaning for another time! Bon appetit!
Top 5 Spring Recipes From Our Innkeepers
From Honeybee Inn, Horicon:
Frog Eye Salad
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2/3 cup pineapple juice
1 teaspoon lemon juice
1 cup acini de pepi pasta
2 cans mandarin oranges, drained
1 (20 ounce) can pineapple tidbits, drained
1 (8 ounce) container Cool Whip
1 cup mini marshmallows
1 (20 ounce) can crushed pineapples, drained
In a small saucepan over medium heat, mix together the sugar, flour, and salt. Stir in the pineapple juice and egg. Cook, stirring constantly, until thickened. Add the lemon juice and set aside. Cook the pasta and stir into the pineapple juice mixture. Let cool in the refrigerator. Add the remaining ingredients and cool before serving.
From Four Gables B&B, La Crosse:
Coq au Vin
6 boneless skinless chicken breasts
Salt and pepper
1 tablespoon flour
1/4 cup butter
8 shallots, peeled
1 1/4 cups good white wine
1/2 pound morel mushrooms, or a combination of wild mushrooms
1/2 teaspoon Herbes de Provence
1/4 cup heavy cream
Season the chicken pieces with salt and pepper; dust with flour. Melt the butter carefully in a large saute pan or flameproof casserole, watch carefully so that it doesn't burn. Quickly brown the chicken on both sides. Remove from pan and keep warm. Pour a splash of brandy into the pot and set alight. When the flames have died down, add the shallots, wine, and mushrooms. Return the chicken to the pan and season with Herbes de Provence. Cover and simmer for approximately 30-35 minutes, or until done. Remove chicken and arrange on a serving platter. Bring the juices to a rolling boil and allow to reduce just a bit. Lower the heat and add the cream, stirring to make a smooth sauce. Adjust the seasonings and pour the sauce over the chicken breast to serve.
From Cream Pitcher B&B, Blue River:
1 large clove garlic, minced
1/2 onion, chopped
1/4 cup butter
1/4 cup flour
2 cups milk, heated
1 7-oz. can chopped green chilies
1/2 tsp salt
1/4 tsp pepper
10 eggs, whisked
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 9×13-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.
From Phipps Inn, Hudson:
Heat oven to 425 degrees F.
Crust (for 9” pie):
2 cups flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons Butter Flavored Crisco
4 1/2 Tablespoons ice water
Mix flour and salt. Cut in shortening. Add water mix until all flour is moistened. Gather dough into a ball and divide in half. Shape halves into flattened discs. Roll one disc 2” larger than pie pan. Place bottom crust in pan. Trim edges to edge of pan.
1 1/2 cups sugar
1/3 cup flour
4 1/2 cups rhubarb cut in 1/2” pieces
2 Tablespoons butter, divided
Mix sugar and flour, add rhubarb and toss to coat. Scoop rhubarb and all sugar/flour mixture into crust. Divide butter into 4 or 5 pieces and place on rhubarb.
Roll out top crust. Cut a few slits in crust. Place over rhubarb. Fold extra crust under bottom crust and seal and flute or press with fork. Sprinkle with 1 teaspoon sugar. Cover edges with aluminum foil to prevent over-browning.
Bake 40-50 minutes or until juice begins to bubble through slits in crust.
From Franklin Street Inn, Appleton:
Apricot-Orange Cream Scones
2 c. flour
3 Tbs. sugar
3 tsp. baking powder
2 tsp. grated orange peel
1/2 tsp. salt
1/2 c. dried chopped apricots
1/2 c. white vanilla chips
1 1/3 c. whipping cream
2-3 Tbs. orange juice
Zest from 1 orange
1 c. powdered sugar
Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl combine first seven ingredients. Mix well. Add whipping cream all at once, stir just until dry ingredients are moistened. (If not moist enough, then you can use more cream usually by about 1/4 c.). On a lightly floured surface, knead dough 6-7 times still smooth, do not over mix! Divide in half and pat into two 6 inch rounds. Cut into 4 wedges. Place rounds 2 inches apart on cookie sheet. Bake at 400 degrees for 10-13 minutes till golden brown. Cool 5 minutes. Mix powdered sugar and orange juice, then drizzle over warm scones.
Best served warm. Makes 8 large scones. Kitchen tip: you can combine first seven ingredients and store in air tight bow on the counter. Then in the morning add the cream and follow recipe from there. Grate orange for zest flavor & then juice orange. Combine and refrigerate. In the morning, add powdered sugar to the orange mixture to make frosting.
Enjoy these spring recipes! Do you want further inspiration? Then check out our "We are Foodies ~ Recipes" page on our Wisconsin Bed & Breakfast Association website. We are always adding both sweet and savory breakfast deliciousness for you to try. Know that if you don't want to cook, you can always choose to experience one of our many wonderful Wisconsin Bed & Breakfast Association member inns where you leave the cooking and hospitality to them and just enjoy your time!
Are you ready to Seek the Unique?