Tag Archives: food

Pumpkin Pinots Pears

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!”

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.

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.

National Banana Split Day

National Banana Split Day August 25

Banana Split for breakfast?  How about this healthy, delicious and nutritious variation from the Old Parkdale Inn Bed and Breakfast? Oatmeal Breakfast Banana Split is a fun breakfast recipe that will kickstart your day with the energy you’ll need to power through exploring Oregon.

You’ll need about one cup of prepared oatmeal for each ‘split’.  Use your favorite oatmeal recipe making sure it’s on the thicker side. You’ll be using a cookie or ice cream scoop to scoop into banana

  • Slice the banana lengthwise and lay in your bowl
  • Drop two or three scoops of oatmeal onto banana
  • Add fresh fruit.  Try peaches, pears , apples, and berries
  • Top with a tablespoon or two of Greek Yogurt
  • Sprinkle chocolate chips, hemp hearts and chia seeds
  • Drizzle with maple syrup or any fruit syrup
  • Don’t forget the Cherry on Top

The great thing about this meal is you can top this banana split oatmeal with whatever you like. In the Hood River Valley we have an abundance of berries, cherries, stone fruit, apples and pears. Try some fall flavors with pumpkin puree and seeds. Or go tropical with mangos, pineapple and oranges. The options are virtually endless.

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. We know the Old Parkdale Inn Bed and Breakfast is.

National Waffle Day

National Waffle Day with Hazelnut Waffles

The temperate climates and volcanic soils of Oregon’s Willamette Valley combine to create 99 percent of the U.S. hazelnut crop. Oregon hazelnuts are recognized for their large size and distinctive flavor and about 50% of the crop is exported annually. That leaves plenty for the innkeepers of the Oregon Bed and Breakfast Guild to share with guests in unique and delicious ways.

You’re sure to enjoy these Hazelnut Waffles

1 c. spelt flour
⅓ c. oat flour
½ c. hazelnuts, toasted and finely ground
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. soda
¼ c. sugar
2 eggs
4 Tbsp. unsalted butter, melted
1 tsp. vanilla
1 ¼ – 1 ½ c. buttermilk

Mix dry ingredients, then add remaining ingredients, starting with
1 ½ c. buttermilk, and mix well. If too thick, add remaining buttermilk.

Bake in hot waffle iron. Serve with ground hazelnuts and powdered sugar on top. Serve with a warm syrup or fruit topping. Or both!  I found this Hazelnut Syrup recipe on oregonhazelnuts.org:

Hazelnut Syrup
½ cup chopped Oregon hazelnuts
2 tablespoons butter or margarine
¾ cup maple syrup
In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through. Yield: about 1 ¼ cups

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 Apple Strudel Day

National Apple Strudel Day is June 17

National Apple Strudel Day is June 17 but the innkeeper of the Old Parkdale Inn Bed and Breakfast makes this easy Strudel year round, mixing up the filling with available fruits.

Ingredients•

•  1 Egg
•  1 tbsp water
•  2 tbsp granulated sugar
•  1 tbsp all-purpose flour
•  ¼ tsp ground cinnamon
•  2 large Granny Smith apples, peeled, cored and thinly sliced
•  2 tbsps raisins

•  1 sheet of Puff Pastry, thawed

•  1 tbsp. confectioners’ sugar (optional)

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.  Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Sprinkle additional flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 14×12-inch rectangle.  Place the pastry onto the baking sheet.  Spoon the apple mixture lengthwise down the center of the pastry.  Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture.  Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the apple mixture.

Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins.  For a tasty spring strudel try using fresh peaches or fresh berries.  In the fall you can substitute Bosc pears and dried cranberries for a Pear and Cranberry Strudel.  Unfortunately, we didn’t get a photo of the apple strudel so we substitute with one of a Peach Strudel.

The Old Parkdale Inn has three guest rooms, each with amenities including a private bath, flat-screen satellite TV and DVD player, microwave, coffee maker, refrigerator, and Free wireless Internet.

Located on the famous Hood River County Fruit Loop,  the Inn is perfectly situated to tour the area’s gorgeous farms, wineries and orchards.

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. We know the Old Parkdale Inn is.

The Marionberry

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 Strawberry Shortcake

National Strawberry Shortcake Day

National Strawberry Shortcake Day is, today, June 14 and the innkeeper of the Old Parkdale Inn Bed and Breakfast shares a guest favorite

Shortcakes ~ this recipe will make 8 shortcakes.  The innkeeper stretches it a little, making 6 slightly larger cakes, making room for more whipped cream and berries, and perfect for the 6 guests that the Old Parkdale Inn can accommodate.

2 cups all-purpose flour
¼ cup sugar
1 Tbs Grated lemon rind
1 Tbs baking powder
¼ teas salt
¼ cup chilled butter, cut into small pieces
¾ cup half and half
melted butter
2 teas sugar

Preheat oven to 450°
Shortcakes:  Whisk flour, sugar, lemon rind, baking powder, and salt in a large bowl.  Cut in the chilled butter with a pastry blender until the mixture is a coarse meal.  Add half and half and stir just until moist. Don’t overwork the dough if you’re looking for tender shortcakes. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown

You’ll want to mix your berries with 3 tablespoons sugar and a splash of lemon juice then refrigerate while juices develop, at least 30 minutes.  In Oregon and the Hood River Valley we are blessed with an abundance of berries: Oregon’s child the marionberries, raspberries, strawberries, blueberries being just a few.  Use the freshest ones you can find, mix it up.

Try adding a drop of almond extract to the bowl as you whip up some fresh cream.  Slice the Shortcake in half horizontally, spoon the berries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top.  Garnish with slivered and whole mint leaves, a little more whipped cream and a few more berries.

The Old Parkdale Inn is located in the Upper Hood River Valley on the north slope of Oregon’s tallest peak, Mt. Hood, in the quaint town of Parkdale.  Outdoor adventure, farms, wineries and fine dining are nearby. Three well appointed rooms with private baths offer complete privacy and the serene gardens are perfect for romantic and restful getaways.

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. We know the Old Parkdale Inn is.

National Donut Day

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

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 Pie Day is May 13

National Apple Pie Day doesn’t necessarily have to be celebrated with an apple pie, right.  Why not Apple Pie Cookies?  The innkeeper at the Old Parkdale Inn Bed and Breakfast put a little spin on the classic apple pie and the results were amazing.

Like most lodging properties across America we’ve been shuttered for over two months now. The Old Parkdale Inn was honored to be featured in Forbes Magazine article celebrating National Apple Pie Day. Nearly four dozen of these elegant and charming properties are reaching out to their guests, past and future, with digital postcards featuring their own apple dessert recipes and a cinnamon-sweet “Wish You Were Here” sentiment for virtual reconnection during this time of extended social distancing. They are one of the top 12 recipes and properties in the country

For quicker, easier assembly she used refrigerated pie crusts

Apple Pie Cookies

  • 6 green apples
  • 1 package refrigerated pie crust (2 crusts)
  • 5 ounces caramel sauce
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon nutmeg
  • Ground cinnamon

1) Preheat the oven to 350 Fahrenheit. Line a cookie sheet with parchment and non stick spray;  set aside.

2) Remove pie crusts from refrigerator so they warm up slightly. This will make them easier to work with.

3) Peel the skin off the green apples, compost.  Continue peeling so you have bunch of fleshy, white peels of apple in your bowl.

4) Dust work area with flour and slightly roll out crusts. From one pie crust, cut out circles for the cookies.  Cut the second pie crust into 1/2″ strips.

5) Place round pie crusts on cookie sheet. Spread a thin layer of caramel sauce on each cookie, followed by a pile of white apple peels. Using the 1/2” strips, create a tic-tac-toe lattice pattern over each cookie.

6) Beat egg in bowl and add sugar and nutmeg until well blended. Brush cookies with egg wash.

7) Sprinkle cookies with cinnamon.  Use more or less cinnamon depending on your preference.

8) Bake for 20 – 25 minutes, or until cookies are a golden brown. Remove from oven, allow to cool for 5 minutes, serve and enjoy!

The Old Parkdale Inn is located in the Upper Hood River Valley, a renowned growing region for pears and apples.   Located in the quaint town of Parkdale, Oregon with Oregon’s tallest peak, Mt. Hood, as a backdrop.  Outdoor adventure, farms, wineries and fine dining are nearby.  The complete privacy of the inn and the serene gardens are perfect for romantic and restful getaways.

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

OBBG FOOd

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

Strawberry Rhubarb

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.

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