Tag Archives: foodies

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.

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 the Old Parkdale Inn Bed and Breakfast is.

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.

Plum Upside Down Buttermilk Cake at the Old Parkdale Inn

October 10, 2020 Mary Pellegrini

The Hood River Valley fall harvest is in full swing. This Upside Down Cake has been well received by guests at the breakfast table of the Old Parkdale Inn Bed and Breakfast, a member of the Oregon Bed and Breakfast Guild.

Old Parkdale Inn Plum Upside Down Buttermilk Cake

Place 1/4 cup butter in 8″ round baking pan and place in an oven preheating to 400º until melted. While it heats prepare about 10 plums by slicing them into wedges, getting about 8-10 wedges per plum. When the butter has melted swirl it around the pan. I use a pastry brush to make sure the sides are buttered too. Add 1/2 cup brown sugar, mix it well into the butter then arrange the plum wedges in rays around the pan.

Buttermilk Cake Butter:
1 cup flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ stick of butter, softened
¾ cup sugar
½ cup buttermilk
1 egg
½ tsp vanilla extract

Whisk together the flour, baking powder, baking soda, and salt, and set aside. In another bowl, cream the butter and ¾ cup of sugar together, then add the vanilla extract, egg and buttermilk and whisk till smooth. Add to flour mixture. Stir until just combined. Scrape the buttermilk cake batter onto the plum slices and smooth. Bake for around 25 minutes or until a toothpick inserted into the cake comes out clean.

Cool for 5 minutes, then carefully invert onto serving platter. We’ve been serving this Oregon Culinary Delight slightly warm with a dab of Greek yogurt and some sliced fresh plums as garnish

The Old Parkdale Inn Bed and Breakfast is mid way between Hood River, the Columbia River Gorge and Mt Hood and is a unique inn of the Oregon Bed and Breakfast Guild. The inn, with Pacific Northwest decor, is at the foot of majestic Mt. Hood in the bountiful Hood River Valley, Parkdale, Oregon. The perfect base for outdoor adventure or a quiet retreat.

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.

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 Old Parkdale Inn Bed and Breakfast is.

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.

National Pancake Day September 26

September 26, 2020 Mary Pellegrini

National Pancake Day

Pancakes are good any day of the year as is proven by the innkeepers of the Oregon Bed and Breakfast Guild.

Today let’s honor the pancake. Does the mere mention of pancakes send your senses reeling? A plate of steamy hot pancakes can instantly lift your spirits and certainly can make your tummy happy.

Oregon Bed and Breakfast Guild Innkeepers sure know how create pancakes that are tender, light and oh so tasty. Fresh local ingredients like crispy Hood River County Apples or sweet Willamette Valley Berries or fresh peaches picked up at a weekly farmers market make these unique ‘cakes’

Apple Pancakes with warm Apple Cider Syrup have become a guest favorite at the Old Parkdale Inn Bed and Breakfast and thanks to Ryan’s Hood River Juice Company for the Apple Cider Syrup recipe. In the Hood River Valley, known for its abundant apples and pears, this innkeeper’s been using a wonderful sourdough starter for the pancakes and mixing in one teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 cup grated fresh apple.

At the Carlton Inn Bed and Breakfast their farm fresh eggs will make their way into gourmet breakfasts at the inn like their Lemon Ricotta Pancakes

The Old Parkdale Inn B&B also serves hot-off-the-griddle Sourdough Blueberry Pancakes often throughout the year, made with fresh and frozen berries of the Hood River Valley.

And then there’s the Blueberry Pancake. And Dutch Baby Pancakes. Reserve your room today and ask the innkeeper what their signature pancake recipe is and maybe, just maybe, if the fruit they use is in season you’ll be treated to awesome pancake goodness.

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!”

National Banana Split Day August 25

August 25, 2020 Mary Pellegrini

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.

Celebrate National Waffle Day with Hazelnut Waffles

August 24, 2020 Mary Pellegrini

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

National Apple Strudel Day is June 17

June 17, 2020 Mary Pellegrini

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 ~ 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.