Tag Archives: culinary

National French Toast Day November 28

November 28, 2020 Mary Pellegrini

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 dream comes true.

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.

Hospitality Update: A two-week freeze was announced by our governor, Governor Brown. These new measures are intended to limit group activities and stop the rapid spread of COVID-19 across Oregon. The Two-Week Freeze measures will be in effect from Nov. 18 through Dec. 2, state-wide. These risk reduction measures are critical in limiting the spread of COVID-19, reducing risk in communities more vulnerable to serious illness and death, and helping conserve hospital capacity so that all Oregonians can continue to have access to quality care.

The mandate hurts all of us, especially our inns and small businesses. Restaurants, bars and tasting rooms can only sell take-out. There is no in-restaurant dining or on-site wine tasting. Not sure if your favorite inn is open? Give them a call as they just might be. We know Old Parkdale Inn Bed and Breakfast is.

December is National Pear Month

November 25, 2020 Mary Pellegrini

December is National Pear Month and here in Oregon we believe pears should be celebrated all year long. But we’ll especially celebrate the bounty of pears in December when it is National Pear Month.

This video reveals the most common pears grown in Oregon and Washington but some growers have expanded their orchards with many more heirloom and lesser known varieties.

Nutritional Benefits

Fiber: A medium pear has 6 grams of fiber, which equals about 24 percent of the recommended daily value. Did you know that the skin contains the majority of the fiber found in a pear?
Hypoallergenic: With an ever-growing population of food allergies, pears have been coined to be hypoallergenic. Safe food is good food!
Pectin: Pectin is an essential water-soluble fiber that helps to bind to cholesterol and remove it from the body making pears an excellent addition to anyone with high cholesterol.There are endless culinary possibilities for the pear: eaten fresh, in salads, baked or added to a skillet meal. This is one of our favorite: Gingered Pear and Raspberry Pandowdy at the Old Parkdale Inn
There are currently over 350 pear growers in Oregon
The pear is Oregon’s Official State Fruit
Pears are Oregon’s number one tree fruit crop
Oregon’s total pear production ranks 2nd overall in the United States and 2nd in terms of fresh pear production

Pumpkin Panna Cotta with Caramelized Pear

November 21, 2020 Mary Pellegrini

The Pumpkin Panna Cotta with Caramelized Pears has become a favorite at the Old Parkdale Inn Bed and Breakfast table.

Pumpkin Panna Cotta
1 1/2 Cups Half & Half
2 to 3 Tablespoons Maple Syrup
3/4 Cup Pumpkin Puree
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Package (1/4 Ounce) Gelatin
1/3 Cup Milk

Caramelized Pear:
1 Large or 2 Small to Medium Pears
1 1/2 Tablespoon Butter
1/2 Teaspoon Cinnamon
1 1/2 Tablespoon Sugar

Sweetened Whipped Cream

Place the milk in a small bowl and sprinkle the gelatin over it, stir gently and leave for 5 minutes to soften. Combine the half and half in a small saucepan with the syrup and pumpkin, and heat until the mixture just reaches the scalding point but does not boil, whisking often. Remove from the heat and whisk in the cinnamon and nutmeg. Whisk in the gelatin mixture until smooth. Divide the mixture into 4 glasses or ramekins and refrigerate.

Cut the pear/pears in half, remove the core and peel, then cut into small dice. In a heavy frying pan heat the butter until sizzling. Add the pears, sugar and cinnamon and stir. Cook over medium heat stirring often until the pears and very tender and obtain a nice golden brown color. Remove from the heat and place in a covered bowl until needed.

To serve, allow the panna cotta to come to room temperature for 30 minutes before serving. Add a dollop of sweetened cream to each panna cotta, then spoon on some of the pears in their juice. Serve immediately.

Pears Make Their Way onto Menus at OBBG inns

November 5, 2020 Mary Pellegrini

Serving up Pears at an Oregon Bed and Breakfast

Imagine waking up in the morning to the slight scent of fresh brewed coffee, muffins baking in the oven and knowing someone has already been up for hours just to prepare breakfast for you. That’s what you can look forward to when visiting one of the Oregon Bed and Breakfast Guild inns.

We recently asked our innkeepers to submit their favorite recipes and were pleased to see that once again, we are all about keeping it local and fresh. The recipe that follows is made with pears. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? The volcanic soil provides pear tree nourishment, the rain and snowmelt provides moisture and of course our ideal temperature is a huge factor.

Mary and Steve Pellegrini have owned the Old Parkdale Inn Bed and Breakfast in the Hood River Valley for over 17 years. Their recipe using Bosc pears is easy, tasty, and the presentation is gorgeous. She calls it, “Microwave Poached Bosc Pears with Raspberry Sauce”

peel one ripe pear per person but leave the stem on
cut a small slice from the bottom of pears to flatten so they stand upright
put pears in a microwave safe dish and pour one tablespoon of maple syrup over each one
cover and microwave about one and half minutes per pear until hot
place pears on individual small plates and pour about one tablespoon raspberry syrup over each pear
garnish with raspberries

If you are planning a trip to Oregon’s Mt Hood Region, stay with Pellegrini’s at the Old Parkdale Inn. We’re sure after 17 years of innkeeping, they has more wonderful breakfast recipes to share with you.

Pear Ginger Jam at Old Parkdale Inn Bed and Breakfast

October 6, 2020 Mary Pellegrini

Pear Ginger Jam at Old Parkdale Inn Bed and Breakfast

Pear Ginger jam is a guest favorite at the Old Parkdale Inn Bed and Breakfast, An inspected and approved member of the Oregon Bed and Breakfast Guild the Old Parkdale Inn is located in the Hood River Valley, the largest pear growing region in our nation. This jam is a beautiful gold color, with a not-too-sweet pure pear flavor, a little hit of fresh and crystalized ginger, and a bright lemony finish.

Pear Ginger Jam ~ Makes about 7-8 half pint jars

5 cups cored and chopped pears
1/4 cup fresh lemon juice
1 tablespoons grated fresh lemon zest
2 tablespoons peeled, grated fresh ginger
1/4 cup minced crystallized ginger
3 1/2 cups sugar, divided
1 3/4 oz box powdered light fruit pectin (Sure-Jell in the pink box for less sugar)

Process:

Place pears, lemon juice, zest, and ginger in a medium saucepan over high heat. Stir in 1/4 cup sugar, and the pectin. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred), stirring constantly. Stir in the remaining 3 1/4 cups sugar quickly. Return to a rolling boil, and boil exactly for 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into prepared jars, leaving 1/4 inch headspace. Process in a boiling water canner for 10 minutes (or longer if high altitude).

The thing about breakfasts at an Oregon Bed and Breakfast Guild member inn is that they’ll be varied, wholesome and nutritious. And almost always local: we do local best. The important thing is that when you choose to stay at an Oregon bed and breakfast you let your innkeeper know (preferably in advance) about your eating preferences and we’ll do our best to comply.

Wildfire and Air Quality Update: While the wildfires burning across Oregon are not completely extinguished they’re under control and cooler temperatures, good, strong onshore flow and most importantly, some measurable rain will help flush out the atmosphere, get rid of the last of the wildfire smoke. And the harvest of Pumpkins, Pinots and Pears will go on.

Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, as travel restrictions are being lifted. Not sure if your favorite inn is open? Give them a call as they just might be.

Pumpkins, Pinots and Pears and Oregon’s Bounty

September 22, 2020 Mary Pellegrini

Pumpkins, Pinots and Pears and Oregon’s Bounty

Did you know that over 80% of the pears in the world were grown right here in Oregon? Mostly in the Hood River Valley in Northern Oregon. It’s the perfect time to take that drive called the “Fruit Loop” in Hood River, Oregon. Winding through orchards, farms, roadside stands and vineyards, the Fruit Loop sounds like a perfect thing to do while you are visiting an Oregon Bed & Breakfast. Don’t forget to pick up some fresh fruit and a homemade pumpkin pie, or apple, or pear, or cherry. They all go great with the Oregon Pinots.

And then there’s the Pinots. Harvest of that lovely fruit that makes Oregon so famous for its wines will soon begin. Oregon’s prize winning, world renown, and absolutely palate pleasing wines are featured not only at our inns, but everywhere you go in Oregon.

Pairing some of Oregon’s wines with a few slices of several varieties of pears and of course pumpkin pie, makes for the perfect Autumn afternoon.

While you’re here search recipes, and see what dishes our innkeepers are making with Oregon’s “never ending harvest!”

The Marionberry ~ an Oregon Native

June 15, 2020 Mary Pellegrini

The Marionberry ~ An Oregon Native

When you think about them, your mouth waters. When you eat one, the sweetness just makes you want more and when you serve them with a little oatmeal, brown sugar, and butter our guests are in heaven with dessert for breakfast.

That’s the Marionberry and it was born and raised exclusively in Oregon and is known as the “cabernet of blackberries” because of it’s rich, complex earthy flavor. Again, the lush Willamette Valley’s spring rain and sandy soil provides the perfect medium to grow these lovely berries. A cross between a Chehalem and Olallieberry, the marionberry or marion blackberry, created in 1945 at OSU, then released in 1956 has become the standard blackberry. It was created to fulfill a need for a sturdy berry that could be frozen and put into processed foods and has now become the number one berry crop that is frozen then sold throughout the US and Canada.

The berry is used in pies, cobblers, crisps and can be served at any meal.

Using a ramekin, spray with non-stick spray, put 3/4c. frozen or fresh marionberries into the ramekin, sprinkle 2 tablespoons uncooked oatmeal over the berries, then sprinkle about 1 tablespoon packed brown sugar over the oatmeal and top with 1 tablespoon butter.
Bake about 20 minutes at 350 degrees or until berries are hot and butter is melted.
You can play with this easy recipe by adding whatever you like to the berries. I have added hazelnuts, my homemade granola and even some cinnamon is good too.

Top the berry crisp with a dollop of fresh homemade whip cream and it’s like having dessert for breakfast. Served up with an egg and onion scramble topped with fresh grated asiago cheese, a thick, warm, fresh from the oven square of cinnamon crumb cake, and several slices of sizzling turkey bacon it makes a simple breakfast at an Oregon Bed and Breakfast.

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. Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, as travel restrictions are being lifted. Not sure if your favorite inn is open? Give them a call as they just might be.

National Donut Day is the First Friday in June – June 5, 2020

June 5, 2020 Mary Pellegrini

National Donut Day is the First Friday in June – June 5, 2020

National Donut Day is the first Friday in June, June 5, 2020. 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

Crustless Apple Pie from Chehalem Ridge Bed and Breakfast

May 13, 2020 Mary Pellegrini

Chehalem Ridge Bed and Breakfast shares their Crustless Apple Pie today, National Apple Pie Day

Chehalem Ridge Bed and Breakfast serves this Baked Apple as part of their three-course gourmet breakfast, typically with a more savory entrée because it is a bit sweet. Pairing the brown sugar and warm spices with a tart Granny Smith apple is the trick to achieving a good balance in the dish. To make the filling just a bit more Oregonian, we use hazelnuts, but you could use walnuts if you can’t find hazelnuts. Fun fact: Oregon produces 99% of US hazelnuts, most of it in the Willamette Valley. You’ll see hazelnut orchards everywhere while you are out wine tasting.

They serve the Baked Apple with vanilla yogurt, because, you know, breakfast. But if you choose to put some other vanilla dairy product on it (maybe something from the freezer?), you won’t be judged. Enjoy safe at home, and start making plans to joins us for breakfast soon!

Crustless Apple Pie (aka Baked Apple)

Servings: 4

Yield: 4 apples
4 small Granny Smith apples
3 tablespoons packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove, ground
1/4 cup hazelnuts, chopped
1/4 cup dried cranberries, chopped
1 tablespoon butter, cut into 1/2″ cubes
4 tablespoons vanilla yogurt

Preheat oven to 375 degrees. Cut just a little off the bottom of each apple so that it sits upright and stable. Core each apple with apple corer or melon baller, leaving the bottom 1/4″ intact. Peel upper third of apple to prevent from splitting.

In a small bowl, mix together the brown sugar, spices, nuts and dried cranberries. Fill each apple equally with filling and pack it down into the cavity. Put in baking dish. Dot each apple with a small cube of butter. Bake until tender when pierced with a fork, about 30 to 35 minutes. Serve warm with yogurt over top.

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 proactively taking steps to welcome you back when traveling restrictions have been lifted. Our member inns have always engaged in exemplary cleaning practices, and typically we hold ourselves to even higher standards than the guidelines provided by our health agencies. We’re taking it up a notch so as to provide the very safest environments for you, our employees and ourselves. We’re 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

A Strawberry Rhubarb Biscuit or Scone

May 7, 2020 Mary Pellegrini

The innkeeper at Yamhill Vineyards Bed and Breakfast shared her Lemon Blueberry Biscuits awhile back.Today she mixes it up a bit using Oregon strawberries and rhubarb that are in season.

We innkeepers love to bake. Most every breakfast includes a delectable treat made with local and fresh fruits and vegetables. Whether that dish is an main course or a side, something sweet is always included, using what’s seasonally available.
Enjoy

Strawberry Rhubarb Biscuit or Scone
Yield: 12-18

Ingredients:
Preheat oven to 400 degrees

2 Cups all-purpose flour
½ Cup sugar
2 teaspoons baking soda
¼ teaspoon salt
1 Cup vanilla yogurt
1 Large egg at room temperature
¼ Cup melted butter
½ Cup chopped strawberries
¾ Cup diced rhubarb

In a large bowl whisk the first 5 ingredients. Add egg, yogurt and melted butter. Stir until moistened. Fold in strawberries and rhubarb.
If you’re making biscuits you’ll drop about 1/3 cupful onto a greased baking sheet. For scones little bigger scoop. She also likes to line the baking sheet with parchment paper. Bake 15-18 minutes or until golden brown. Shorter time for strawberry rhubarb biscuits, a little longer for the bigger scone.

Glaze:
½ Cup confectioners’ sugar
¼ teaspoon vanilla
Enough milk or water to make the glaze drip off the spoon.
Mix glaze ingredients until smooth. Drizzle over warm biscuit/scone.

Wake to freshly brewed coffee and a creative, healthy, delicious breakfast at Yamhill Vineyards Bed and Breakfast. I’ll let you in on a little secret too: The signature dish for Yamhill Vineyards Bed & Breakfast is not a dish but “Wine before its time”. A variety of grape juice from the vineyard served with every breakfast.

Yamhill Vineyards Bed & Breakfast is a little known gem located in the heart of the Willamette Valley wine country. The Inn is surrounded by vineyards, spectacular views and has two large guest rooms, each with private baths offering a relaxed country retreat.