Tag Archives: culinary

Valentine’s Day is coming up in a few weeks and you guys and gals out there better get moving and plan that special day or evening with the one you love. A romantic dinner and maybe an over-nite stay at one our lovely Oregon Bed and Breakfasts is the perfect choice!  A delightful stay and the whole day to enjoy one of Oregon’s premiere destinations.  Whichever destination you choose; the snowy mountains, the green Willamette Valley, the gorgeous Southern Oregon region, the majestic coast or the scenic east, all of Oregon is aptly suited for little bit of romance for two in an Oregon Bed and Breakfast Guild inn!

So, if you are so inclined, enjoy one of our inns and you may be lucky enough to enjoy this Lemon Curd Coffee Cake. It’s just enough sweet, has just enough lemon and has just enough coconut and butter in it to make it the perfect breakfast cake to eat with that perfect cup of fresh ground coffee!

Lemon Curd Coffee Cake

1/2 c. all-purpose flour
1/3 c. sugar
3 tablespoons cold butter
1/2 c. flaked coconut

Batter:

2-1/4 c. all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 c. cold butter
2/3 c. vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 egg
1 egg yolk
1 c. lemon curd

Glaze:

1/2 c. confectioners’ sugar
1 teaspoon water
1 teaspoon lemon juice

1)  In a small bowl, combine the flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir in coconut; set aside.

2)  For batter, in a large bowl, combine the flour, salt, baking powder and baking soda.  Cut in butter until mixture resembles coarse crumbs.  Combine the yogurt, lemon juice, peel, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).

3)  Spread 2 cups of the batter in a greased 9-inch spring form pan; sprinkle with 3/4 cup of coconut mixture.  Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 inch of edge.  Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.

4)Place pan on a baking sheet.  Bake at 350 degrees for 50-55 minutes or until toothpick comes out clean.  Cool for 10 minutes.  Carefully run a knife around the edge of pan to loosen; remove sides of pan.  Combine glaze ingredients; drizzle over warm cake.

Makes 12 servings.

Baking it in the spring form pan makes it really easy to release and serve! Hope to see you enjoy Valentine’s weekend an inn of the Oregon Bed and Breakfast Guild and hope your stay is absolutely perfect!

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Lemon Blueberry Biscuits

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Lemon Blueberry Biscuits shared by Yamhill Vineyards B&B

Lemon Blueberry Biscuits are sure to be a sweet treat at our tables of the Oregon Bed and Breakfast Guild.  Thanks to Sue, innkeeper at Yamhill Vineyards Bed and Breakfast for sharing this recipe.

‘Lemon and Blueberries made such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits’  Taste of Home Test Kitchen

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup lemon yogurt
  • 1 egg
  • 1/4 cup butter, melted
  • 1 tsp grated lemon peel
  • 1 cup fresh or frozen blueberries

Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 Tbsp lemon juice
  • 1/2 tsp grated lemon peel

Preheat oven to 400°.  In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture, stir just until moistened.  Fold in Blueberries.

Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.

In a small bowl, combine glaze ingredients.  Stir until smooth.  Drizzle over warm biscuits.  If using frozen blueberries, use without thawing to avoid discoloring the dough.  Makes about a dozen sweet and tangy biscuits

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild.  Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn

National French Toast Day November 28

Nation French Toast Day is November 28

Remember the orange popsicle filled with vanilla ice cream?  Who didn’t love them then and who doesn’t still love them now?  Here at the Old Parkdale Inn Bed and Breakfast we regularly order a case of fresh Organic Valencia Oranges to use in Orange Ricotta Pancakes, Fresh Orange Smoothies, Fruit Salads and more.  Recently I made this creamy French Toast with a Gluten Free White Bread but I prefer using a fresh Challah Bread.  Challah makes the best French Toast and when combined with cream cheese, vanilla and orange, a dreamy

Creamy Orange French Toast

In a small bowl cream together 1/2 tsp orange zest, 1 tsp sugar and 4 oz softened cream cheese

In another bowl Whip together:

  • 3 large eggs
  • ½ tsp vanilla extract
  • zest from a orange
  • juice from that orange
  • cup of milk
  • 2 Tbsp heavy cream
  • 2 tsp sugar

Spread the cream cheese mixture between two slices of bread.  I like to lay the sandwiches on a cookie sheet where the milk and egg mixture has been poured, flipping them after about 5 minutes.  The type of bread you are using will determine how long to soak.  Dryer bread a little longer that a very moist bread like Challah. Fry on a hot griddle until golden, about 3-5 minutes on each side.

Meanwhile, combine fresh orange juice from half an orange, 1/2 cup maple syrup and 1/2 tsp vanilla extract in a small sauce pot. Bring to simmer and take off heat.

Serve piping hot garnished with thinly slices oranges and a dusting of powdered sugar.

You can adjust this recipe to satisfy dietary needs.  I’ve used coconut or almond milk for lactose intolerant guests. A Vanilla Soy Creamer adds flavor. There are some very good non dairy cream cheese products available.

The Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hood River Valley

October is National Apple Month

October is recognized as National Apple Month and Oregon is among the leaders in fine apple production.  Apples are a member of the rose family of plants and the blossoms are much like wild-rose blossoms. Oregon produces over 21 commercial apple varieties, with Fuji and Gala leading the state’s production but we know of one orchard, Kiyokawa Family Orchards in the Hood River Valley that grow over 90 different varieties! The state’s rainfall and mild climate make it a prime location for apple orchards. The most orchards can be found in Oregon’s northwestern region near and around Portland.  In 2015 Oregon produced an estimated 110 million pounds of apples.

History of the Apple – Oregon Growers

In 1847, Henderson Luelling brought more than 700 one year old grafted fruit trees from Iowa to Oregon by ox-team along with his wife and 8 children.  Today, in front of a military building in the city of Vancouver, WA, an historic apple tree with a plaque on it records the following story: ‘In 1847, Henderson Lewelling, know for promoting the fruit industry in Iowa, Oregon, and California, came to Oregon in a covered wagon with his wife, children and 350 fruit trees that had survived the long journey.’  It goes on to say ‘By 1850, their first crop produced 100 apples. It was the time of the Gold Rush in California, and when they rushed to San Francisco with the apple crop, prospectors were so hungry for fresh fruit that he sold them for $5 each. They used the money to build more orchards.’

Today, the Hood River Valley is one of the major growers of apples.  Kiyokawa Family Orchards in the Hood River Valley have been growing the finest produce available since 1911. The fertile soils found at the base of Mt. Hood and rarified, glacier-fed water sources create a unique growing environment.  The Kiyokawa’s take pride in promoting local and sustainably grown produce and utilize a farm management system that incorporates best management practices.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Apple Dumpling Day

National Apple Dumpling Day

National Apple Dumpling Day is September 17 and these Old Fashioned Apple Dumplings come to you from the the Old Parkdale Inn Bed and Breakfast in Oregon’s Hood River Valley.  The Valley’s reputation for quality apples dates back to the 1900 Chicago World’s Fair, where 16 blue ribbons were awarded to local growers.  A Chicago newspaper reported that, “Since the Centennial Exposition, everybody in the world knows about Hood River apples.”

Ingredients:

For the Sauce:

1 cup water
2/3 cup sugar
2 tbsp butter
1/4 tsp cinnamon

For the dumplings:

1 1/2 cups flour
3/4 tsp salt
1/2 cup shortening
4-5 tbsp milk
4-5 small apples

Directions:

Preheat oven to 425 degrees.

In a small saucepot, combine the water, sugar, cinnamon and butter. Bring to a boil and stir until the butter melts completely. Remove from heat and let cool while you make the dumplings.

In a large bowl, combine the flour, salt and shortening. Mix with your fingers until dough has a grainy texture (will look sort of like cornmeal). Add the milk and mix until combined.

Roll out dough to 1/8th inch thick on a well floured surface. Cut into 4-5 large squares.

Peel and core your apples then place one apple on each square of dough. Sprinkle cinnamon and sugar over top of the apple then gently wrap dough around apple, sealing edges with a little water. Don’t worry if the dough doesn’t completely enclose around the apples—just do the best you can.

Place the dumplings in a greased pan and pour the sauce over the dumplings and around the sides of the pan.

Bake for 40 minutes until golden brown.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Dining with a view

You’re sure to work up an appetite exploring the great outdoors in Oregon’s Mt Hood Region. Here are but a few Outdoor Dining with a View options

Solera Brewery ~ a short block walk from the Inn leads to the Beer Garden of Solera Brewery ~ A close-up of Mt. Hood, and the Hood River Valley orchards in the rural setting

Riverside Grill ~ a Hood River restaurant situated on the edge of the Columbia River with panoramic views of the Columbia River and it’s Gorge

Rams Head ~ Timberline Lodge ~ You can’t get much closer to Mt Hood!  Casual food and drinks with stunning views of Mt. Hood and Mt. Jefferson

Vertical ~ Mt Hood Meadows ~ of the 9 dining options at the Ski Resort, Vertical has the most amazing view

Full Sail Brewery ~ Hood River ~ Overlooking the Columbia River

Horsefeathers ~ Overlooking downtown Hood River and the Columbia River

3 Rivers Grill ~ Great Views of the Columbia from both the inside and outside on their deck

The Hood River Valley has no shortage of spectacular Mt Hood Views.  There is an abundance of quality places to eat and dine and certainly some great places to explore on your own.  Imagine relaxing at a panoramic site, sipping on cider and snacking, all the while looking out over the Hood River Valley, Mt Hood or the Columbia River.  Our Innkeepers will share with you some of our favorite spots.

There are 6 Oregon Bed and Breakfast Guild member inns in this spectacular region.  For the perfect stay in the Columbia River Gorge visit the Hood River Lodging page of the Guild website.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hood River Valley

Apple Valley Country Store in Hood River Oregon is one of the Hood River Valley’s favorite.  Located amongst picturesque orchards, forests and farmlands, the Wright family has been making homemade jams, jellies, and pies for over 25 years.

During the months of September and October we invite you to join in the harvest celebration. Fresh-picked local pears, fresh pear pies, scones, cookies and hand pies.  Huckleberry and pumpkin milkshakes. Weekend specials:  Our Famous Pear Dumplings, pumpkin cinnamon rolls, cobblers and crisps.

Fall in the Hood River Valley and Columbia River Gorge.  Experience warm days, cool nights, events, fall foliage and harvest aromas. Something for all your senses.

The innkeepers of the Oregon Bed and Breakfast Guild use many of the abundant fruits in the Hood River Valley, serving up amazing Oregon Bounty breakfasts.  Come up during the week, take the road less traveled and enjoy much of the same tantalizing treats.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Peaches and Cream Day

National Peaches and Cream Day June 21

National Peaches and Cream Day is June 21 and the innkeeper of Chehalem Ridge Bed and Breakfast shares a fond childhood memory and a recipe for Swedish Pancakes she serves at the inn.

‘Growing up, it was a struggle for my mom to get us out the door on the weekdays.  I really hate waking up, and my breakfast fare often suffered for it.  But on Sundays I could manage to get to the table because Dad was making breakfast before church.  His Swedish pancakes was a recipe from my mom’s Aunt Ann and we’d fill them with all sorts of stuff, not just the traditional lemon juice and powdered sugar.  I’ve taken this recipe and filled it with oh-so-sweet and juicy peaches and cinnamon mascarpone cream filling for this delicious breakfast for our guest.  Hope you enjoy and it gets you out of bed.’

Swedish Pancakes
6 each egg
4 tablespoons butter, melted
2 tablespoons sugar
1 1/2 cups all-purpose flour
1 1/2 cups milk

1.   Blend together the egg and melted butter until emulsified.  Add flour and sugar, blend until smooth.  Add milk slowly while whisking.

2.       Let batter rest 30 minutes. Heat pan over medium high heat and cook like a crepe.

Filling
8 ounces Mascarpone cheese
1 tsp cinnamon
1 Tbsp heavy cream
5-6 large ripe peaches, peeled and sliced

1.       Stir together the Mascarpone cheese, cinnamon and heavy cream.

2.       Fill each crepe with a schmear of the Mascarpone and peaches down the middle. Fold the crepe in half, then roll it up.

3.       Keep warm until serving.  This recipe makes 16 crepes, serving 5

Chehalem Ridge Bed and Breakfast offers a peaceful retreat from adventure and the Willamette Valley below.  Perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range, the inn’s four guest rooms and one suite, all with en suite bathrooms, offer a peaceful retreat between adventures with spectacular views of both mountain and valley.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Donut Day

National Donut Day is the First Friday in June – June 7, 2019

National Donut Day is the first Friday in June, June 7, 2019.  We hope you have a chance to try this delicious baked donut recipe shared by the innkeeper at the Old Parkdale Inn Bed and Breakfast.  Clean up is easier than with a fried version not to mention a bit less guilt-inducing!

Baked Pumpkin Donut

  • 3/4 cup pumpkin puree
  • 2 tbs. vegetable oil
  • 2 tbs. butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 eggs
  • 1/2 tsp. maple extract
  • 1 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup all-purpose flour
  • Preheat oven to 350 degrees. Prepare your donut shaped baking pan with non-stick cooking spray
  • In a mixing bowl, add in the pumpkin puree, vegetable oil, melted butter, granulated and brown sugars. Mix on medium until combined.
  • Add in both of the eggs and maple extract. Mix on medium until incorporated.
  • Add in the pumpkin pie spice, baking powder, salt and flour. Mix until just combined.

Use a piping bag, or spoon, to fill each donut cup about 3/4 full, making sure the center post is clear.  Innkeeper uses a 9 cavity donut silicone baking mold.  Bake until the donuts are a light golden brown and spring back when touched, 6-10 minutes.  Let cool slightly, flip pan over, glaze or roll in cinnamon sugar

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Eggs Benedict

Southwest Eggs Benedict from Chehalem Ridge Bed and Breakfast

Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon, a poached egg, and hollandaise sauce. Many variations on the basic recipe are served and this one from Chehalem Ridge Bed and Breakfast is a bit out of the box and oh so delicious.

Southwest Eggs Benedict
Servings: 6

8 each saltine cracker, broken up
2 each garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper to taste
2 cans black beans, canned, rinsed
6 each green onions, chopped
2 sprigs cilantro, chopped
2 tablespoons vegetable oil

In food processor, grind crackers well. Add garlic, cumin, chili powder, salt and pepper and blend well. Add one can of beans and blend well. Then add the second can, the green onions and cilantro and blend until just incorporated.  Add water, one teaspoon at a time, until you reach consistency to hold together without being too sticky. Form into 12, 3 inch round, ½ inch high patties.  Fry patties over medium high heat in vegetable oil, about 5 minutes per side.

To serve, arrange 2 patties per plate, spread a fan of avocado on each patty, place a poached egg on the avocado and top with the grated cheese. Garnish with tomato salsa or corn relish cilantro sprigs

Chehalem Ridge Bed and Breakfast is perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range. This B&B offers a peaceful retreat between adventures in the valley below.

The original recipe was from Maryana Vollstedt, The Big Book of Breakfast
with just a wee bit of change from the innkeeper at Chehalem Ridge.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.