Tag Archives: foodies

National Cherry Pie Day

National Cherry Pie Day

National Cherry Pie Day is February 20.  The Hood River Valley anticipates the Cherry Harvest, due to start around the first of July.  A little earlier in The Dalles Cherry Orchards.  Innkeepers at the Old Parkdale Inn Bed and Breakfast, in the heart of the Valley, will be making cherry crepes, cherry scones, cherry cobblers and of course placing big bowls of cold, crisp cherries on the table to nibble on before, during and after breakfast.

Although this is not a cherry pie, this tart is a favorite at the Old Parkdale Inn Bed and Breakfast in the Hood River Valley.

1 cup (1/2 lb.) butter, at room temperature
2 large egg yolks
2 1/2 cups all-purpose flour
2/3 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1 1/2 pounds fresh cherries, rinsed and pitted
2 Tbs. quick-tapioca
1 Tbs. lemon juice

In a bowl, with a mixer on medium speed, beat butter with 3/4 cup sugar until smooth. Beat in egg yolks. Stir in flour, cornmeal, baking powder, and salt until well blended. Divide dough in half. Press one portion over bottom and up sides to rim of a 9-inch tart pan with removable rim. Place other portion on a lightly floured piece of waxed paper. Set aside.
In another bowl, mix cherries, tapioca, lemon juice and remaining 1/4 cup sugar. Let stand for 10 minutes as you roll out second portion of dough with a lightly floured rolling pin into a 10-inch round.

Pour cherries into tart shell. Invert round over cherries. Press edges into rim of tart pan, pinching off any excess. Sprinkle tart lightly with sugar.
Place tart pan on a baking sheet and bake on the lower rack of a 375 degree over until top is golden brown, about 35-40 minutes.

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.

Blueberry Croissant

National Croissant Day

Croissants are buttery, crescent-shaped rolls that are crispy on the outside and soft on the inside.  Sweet fillings or toppings are sometimes used and warm croissants may be filled with ham and cheese, or feta cheese and spinach.  We’ve had them filled with chocolate, cheese, almonds,  or Nutella.

You could serve them in a luscious French Toast as  Diane and Ron at Sandlake Country Inn do.  Let the quiet and relaxed atmosphere in this comfortable Oregon coast B&B show you a lodging alternative to a hotel or motel in Pacific City, Oregon.  Relax in your romantic private jacuzzi suite and enjoy a decadent 4 course breakfast & beverages delivered to your door each morning. At this Oregon Bed and Breakfast Guild member inn on the Oregon coast you’ll be introduced to a unique bed and breakfast experience for a romantic getaway.  And maybe if you ask ahead of time they’ll treat you to this decadent Blueberry Croissant French Toast

BLUEBERRY CROISSANT FRENCH TOAST FROM SANDLAKE COUNTRY INN
6-7 Large Croissants, torn into pieces
8 oz Cream Cheese
1 1/2 Cup Blueberries (fresh or frozen)
12 Eggs
1 1/2 Cups Milk
1/2 Cup Maple Syrup
1 tsp Cinnamon
1/2 Cup Butter, melted
1/2 Cup Brown Sugar
3/4 Cup Pecans
Pam

Spray 9×13 baking dish with Pam. Tear up croissants and place half in bottom of baking dish. Cut up cream cheese into small pieces and place them on top of croissants (I use a butter slicer). Put half the blueberries on top of cream cheese. Layer other half of torn croissants on top, then rest of blueberries. Beat eggs, milk, maple syrup and cinnamon together in a bowl. Pour egg mixture over croissant mixture. Cover and refrigerate overnight.

In the morning, scatter pecans over french toast.  Melt butter & add brown sugar to it to make a glaze like mixture. Drizzle mixture over french toast. Bake in 350 degree oven for 50- 60 minutes. Watch carefully last 10 minutes to make sure pecans don’t burn…if getting too dark, put some foil lightly over french toast to stop browning.  Makes 8 generous portions

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 Pancake Day

National Blueberry Pancake Day

Today is National Blueberry Pancake Day.  But who wants blueberry pancakes just once a year?  At the Old Parkdale Inn B&B, hot-off-the-griddle blueberry pancakes often throughout the year.

Oregon’s Hood River Valley has acres and acres of Blueberry Farms scattered among the Pear, Cherry and Apple orchards.  Harvest begins usually around the first of July and last for about 5-6 weeks.  During that time we serve up everything Blueberry:  Lemon Blueberry Biscuits, Blueberry Buckle, Fresh Berry Shortcakes, Berry Compote to put on top of Blueberry Pancakes of course.

‘At the inn we freeze quite a few pounds for use through the winter.  Last spring my dear neighbor gave me a sourdough starter.  Now we make pancakes at least once a week using this tangy Sourdough Starter.’

Sourdough Blueberry Pancakes at the Old Parkdale Inn:

The night before:
cup of sourdough starter
1 cup warm water
1 1/2 cup whole wheat flour

Mix well and let ferment overnight

Reserve one cup starter and to remaining batter add:
1 egg
1/2 teaspoon baking soda
1 Tbs sugar
2 Tbs oil
about a half cup of milk
whole wheat flour as needed

When the griddle is hot and buttered up, pour on the batter.  I like to add the blueberries to the pancakes on the griddle before flipping.  Adds a bit of flair to the presentation.  Serve hot-off-the-griddle with a fresh berry compote made with about 2 cups of blueberries, cherries, strawberries, raspberries, what fruit is available.  Put fruit in a saucepan, add a little cranberry juice, 1/4 cup brown sugar, 1/2 teaspoon vanilla or fruit liquor. Throw a few fresh blueberries on top.  The best!

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.

culinary tourism

No other experience brings you that sense of home as waking up to the warm and comforting aromas of breakfast. Imagine these drifting up the stairwells and down the halls.  Coffee, many times locally roasted, freshly brewed and sweet and savory delights hot out of the oven.  You know that something wonderful awaits your arrival at the breakfast table. You may be surprised with fresh scones and homemade jams, gnocchi with fresh herbs, a 3” high savory custard, or perhaps a French crepe, an Italian fritatta, or a Spanish Tortilla. No matter the experience, you can be assured that the Innkeepers of The Oregon Bed and Breakfast Guild take slow food very seriously.

Oregon Bed and Breakfast Guild Innkeepers include farmers, winemakers, fruit growers, and ranchers. Your culinary travel experience will differ depending the region of Oregon you are visiting. Whether we serve locally grown produce, fresh farm eggs and cheese, sustainably raised meats or the wine your host may serve in the afternoon, we regard ourselves stewards of the land.

There are countless Food, Wine and Beer Festivals to celebrate Oregon’s Bounty in every corner of our fine state.  Regional orchard and farm loop offers you as visitors to the Northwest the chance to take a culinary vacation through the rural landscape, the coast and the urban areas. By staying with our member innkeepers, you will have an insider guide to the foods and beverages of the region.

Get to know our State like a local; stay with one of our nearly 100 hosts and 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.

French Toast

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.

Pumpkin Pear

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.

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.

Plum Upside Down Buttermilk Cake at the Old Parkdale Inn Bed and Breakfast

The harvest has been Oregon Bounty style, plentiful, and the trees are loaded with fruit.  The innkeeper has been making cakes and pastries as they come off the tree for the couple of weeks. 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 Batter:
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.

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 Berry Delight is a light baked pancake shared by Yamhill Vineyard B&B

Oregon has approximately 6200 acres of apple orchards in three major regions:  the Willamette Valley, the Mid-Columbia Valley and eastern Oregon’s Milton-Freewater area.  The most popular varieties of apple grown in Oregon are Fuji and Gala but in the Hood River Valley we have one orchardist growing over 50 varieties.

“Come stay where fine wines are born!” and some pretty tasty breakfasts, too, at Yamhill Vineyards Bed and Breakfast

Apple Berry Delight 

Preparation time: 45 minutes
Serving: 4
Preheat oven to 350°

Ingredients:

1 cup + 2 Tablespoons Krustez Pancake Mix or mix your own to equal
1 ½ cups batter
¾ cup+2 Tablespoons Water
2 Tablespoons Chopped Hazelnuts (optional)
2 Tablespoons Butter melted in 9 inch pie plate

½ – 1 Apple peeled, cored & sliced thin, Granny Smith or any cooking apple
⅓ Cup Blackberries, Cranberries, Blueberries or Marion berries
½ Teaspoon Cinnamon
4 Tablespoons Syrup – innkeeper likes Mrs. Butterworth’s the best

Instructions:

Mix pancake mix, Hazelnuts and water together, will be a little lumpy. Let stand. Swirl melted butter in the pie plate so that the edges are coated. Place the thin sliced apples around the bottom of the pie plate. Add the berries of choice. Sprinkle the cinnamon evenly over the apples and berries. Gently pour the syrup over the apples and berries. Spoon the pancake batter gently over the apples and berries.  Do not pour as this will disturb the apple arrangement.

BAKE: 30-35 minutes at 350° degrees

Loosen sides of pancake when done; put a plate on top and turn over, like an upside down cake.  Serve with whipped cream and candied Hazelnuts. Extra syrup is optional. Enjoy.

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 Pancake Day

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.

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.