Tag Archives: foodies

National Donut Day

National Donut Day is the First Friday in June – June 4, 2021

National Donut Day is the first Friday in June, June 4, 2021.  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.

Hospitality Update: Things are looking up. The CDC has lifted the mask mandate for fully vaccinated individuals and while Oregon is following this guidance, some inns may still be requiring masks to be worn in some situations. Please check with individual B&Bs to inquire about their specific policies. Each Oregon county, depending on its vaccination and case numbers, are also adjusting their regulations accordingly. 

Let’s all be respectful and safe and follow the guidance of our individual counties, inns and businesses. While it’s almost safe enough to climb aboard that travel train it’s still a little scary but we’re ready when you are! Our inns will continue to do everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

Blueberry Croissant French Toast

Blueberry Croissant French Toast served at the Old Parkdale Inn B&B, in the quiet and relaxed atmosphere of this Mt. Hood B&B.

Blueberry Croissant French ToastThis Blueberry Croissant French Toast is a perfect breakfast entrée for both spring and summer, and super pretty when topped with fresh Oregon berries.

Let the quiet and relaxed atmosphere of the comfortable Old Parkdale Inn Bed and Breakfast be your lodging alternative to a hotel or motel in the Hood River Valley. And maybe if you ask ahead they’ll treat you to this decadent Blueberry Croissant French Toast.


Blueberry Croissant French Toast

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

Thoroughly grease a 9×13 baking dish with butter or non stick spray. 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. Put half the blueberries on top of cream cheese. Layer other half of torn croissants on top, then the 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.

Substitute any juicy berry such at strawberries or the Oregon Marionberry. Or maybe Peaches? Peaches and Cream sounds pretty good, too.

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: Things are looking up. The CDC has lifted the mask mandate and Oregon will be following this guidance, which applies to fully vaccinated individuals. That means Oregonians and our guests who are fully vaccinated no longer need to wear masks or social distance in most public spaces.

Let’s all be respectful and safe. While it’s almost safe enough to climb aboard that travel train, it’s still a little scary, we’re ready when you are! Our inns will continue to do everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

National Buttermilk Biscuit

National Buttermilk Biscuit Day is May 14

National Buttermilk Biscuit Day is May 14 and the innkeeper at WildSpring Guest Habitat, a small eco-friendly resort with amazing Pacific Ocean views on Oregon’s south coast shares a guest favorite.

National Buttermilk Biscuit

Big Fluffy Biscuits:  Preheat oven to 475° and prepare a cookie sheet with parchment paper.

Mix together:
2 C flour
2 t baking powder
½ t baking soda
1 T (heaping) dark brown sugar
1 t salt
sprinkle cinnamon

Mix 1 cup cold buttermilk with 1 stick melted, unsweetened butter, stirring with a balloon whisk until butter clumps.  Let sit 5 minutes

Mix all ingredients, stirring just to moisten.

Use ¼ cup portion/ice cream scoop to drop biscuits on parchment paper. Sprinkle tops with white sugar. Bake at 475° for 11 – 13 minutes. The biscuits will expand during cooking to be about 2½” diameter, and 1¼” high.

Peach Biscuit/Scones

Use the recipe above, with the following changes: Add 1 can sliced peaches, drained well and chopped fine to the buttermilk/butter mixture

Fold into the flour mixture until well blended. (do not over mix)
Bake as directed above.

WildSpring Guest Habitat is a small, eco friendly resort in Port Orford and is the perfect location to use as your home base when visiting Oregon’s South Coast. A member of the Oregon Bed and Breakfast Guild, WildSpring Guest Habitat sits on 5 secluded acres and offers luxury accommodations in a naturally beautiful environment. Five elegant cabin suites built like small homes are filled with with art and antiques and sit in a secluded, peaceful forest surrounded by 100-foot trees.

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: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

Lavender Cheddar Spring Tart

Rogue Creamery Lavender Cheddar Spring Tart
An Oregon Culinary Delight

As bed and breakfast innkeeper we are always looking for unique breakfast recipes to serve guests, one that will provide a true Oregon Culinary experience using fresh Oregon ingredients.

The Rogue Creamery, in Central Point, Oregon, is a “artisan cheese company, with people dedicated to the sustainability and the art and tradition of making the world’s finest handmade cheese“.

Lavender Cheddar Spring Tart

Pie Crust in a 13 inch springform pan
1 cup ricotta cheese
8 oz Rogue Creamery Lavender Cheddar- shredded
2 eggs
2 Tbs butter
1/4 cup flour
1/4 cup milk
salt and pepper to taste

Bake pastry for about 10 minutes in a preheated 350 degree oven. In a food processor blend the remaining ingredients until smooth. Pour into pastry shell and bake for another 20 minutes or until set. Serve topped with fresh fruit and herbs.

This is a simple tart, with its light, creamy texture and subtle hint of lavender receives high compliments from guests and has earned a spot on the Old Parkdale Inn’s Spring breakfast menu as has the Lavender Cheddar Panini Sandwich with Apples, Spinach and Red Onion.

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: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

Poached Pear Delight

Poached Pear Delight from Chehalem Ridge Bed and Breakfast

Poached Pear DelightWe ask our innkeepers to submit their favorite recipes and are  pleased to see that once again, we are all about keeping it local and fresh. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? This Poached Pear Delight comes to you from Chehalem Ridge Bed and Breakfast.

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

Poached Pear Ingredients

2 Large Pears
1/2 Cup Orange Juice
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 cup Vanilla Yogurt
2 Tbsp Hazelnut Granola

Instructions:

Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.

Peel pears and cut in half lengthwise. Scoop out the core with a melon baller and cut out the upper and lower stem areas with a knife.  Place pear halves, cut side down, in orange juice liquid.

Poach pears, with the liquid barely bubbling, for 4 to 8 minutes. With a slotted spoon, turn pears and poach for another 4 to 8 minutes, until the pears are softened. Really ripe pears take less time while harder pears will take longer.

Serve 1 pear half per person with a dollop of vanilla yogurt and a sprinkling of Hazelnut Granola in the hollow of each pear half.

Shop and travel Local

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: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

 

Rogue Creamery Cheddar Breakfast Sandwiches

This Rogue Creamery Cheddar Breakfast Sandwich is a Northwest Culinary Treat

Rogue Creamery Cheddar Sandwiches as served at the Old Parkdale Inn Bed and Breakfast. Created on home made figassa with a ricotta spread, scrambled eggs, spinach, red onion and Rogue Creamery Rogue’s Mary Cheddar. Mix up the cheese flavors with Oregon fruits and vegetables.

Rogue Creamery Cheddar Breakfast Sandwich with your favorite ingredients

For each sandwich:
2 thick slices rustic 9 grain bread – sandwich in photo was made with fresh home made rosemary/tomato figassa
2 eggs, seasoned and scrambled
6 slices Rogue Creamery Rogue’s Mary Cheddar
2 thin slices tomato or try a thinly sliced Oregon apple
hand full of fresh organic spinach
3 slices red onion rings

Caramelize the onion in a little butter to sweeten the flavor or served raw. The bread toasted or, after assembly, pressed in a panini press and grilled. ‘My assembly looked like this: bottom slice of figassa with a ricotta spread, egg, cheese, tomato, spinach, top slice of figassa with ricotta spread. We served with sweet mustard, chicken apple sausage and lots of fresh fruit. Enjoy.’

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. The complete privacy of the inn and the serene gardens are perfect for romantic and restful getaways.

Shop and travel Local

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: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

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.

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.

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.

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: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

'Wine Country Foodie'

‘Wine Country Foodie’, the new La Bastide Bed and Breakfast Youtube Channel. 2021 is shaping up to look quite different in Oregon Wine Country, but we think you’ll be pleased by what you find.

Local wineries are continuing to rake in accolades for being among the top wines in the world – Four Graces, Bergstrom, and ROCO, for example, all landed spots on Wine Spectator’s Top 100 Wines of the World. Several new tasting rooms and wineries have opened nearby, Twomey, Knudsen Vineyards, and Bergstrom, among others, and in addition to the Pinot Noir and Chardonnay options, many wineries are now offering an estate sparkling wine.

We’d be remiss if we didn’t give a shout out to the amazing chefs at places such as Rosmarino, The Painted Lady, or The Joel Palmer House, all still working their magic pairing Willamette Valley wines to create magical dining memories.

As for the fine people at La Bastide Bed and Breakfast, their world is looking different too. Their menu has expanded so as to enchant a wider array of preferences and appetites. You’ll still find Dutch Baby Pancakes or Smoked Salmon Quiche rotating onto the menu, but you can also order our fresh cinnamon scones or an amazing breakfast sandwich made with house made bread. In-room dining, dining on our back patio, or “to go” dining are all popular options. Also, they now have Mimosas!

Your hosts, Elizabeth and Mark just finished producing their first 6-episode series on their Youtube Channel “Wine Country Foodie”. The channel focuses on sharing ‘our favorite recipes with our guests and the world.’ Watch episode 1, ‘Apple and Berry Dutch Baby Pancakes’, and subscribe so as not miss their next 5 episode, to be released roughly every week or two.

If you are considering a visit to Oregon Wine Country, La Bastide Bed and Breakfast is a distinctive bed and breakfast in the heart of the Dundee Hills wine region in Oregon. With over 30 wineries and tasting rooms within two miles of the inn, it is the perfect place for a romantic getaway. Your hosts are always happy to help with your itinerary. Until  you’re ready to travel again, at least remember that life’s too short to drink cheap wine.

The inn offers 7 charming guest rooms, all with queen sized beds, private bathrooms, fireplace and vineyard views. The perfect place for a romantic getaway or to relax after a day exploring the Dundee Hills AVA.

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: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

National Cherry Pie Day

National Cherry Pie Day

National Cherry Pie Day is February 20. Cherry Facts: Oregon’s Willamette Valley supplies 3,200 acres of sweet cherries and the Mid-Columbia Valley supplies 12,300 acres. The Hood River Valley anticipates the cherry harvest 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 Hood River 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.

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, when you’re ready to travel again. Not sure if your favorite inn is open? Give them a call as they just might be.

Truffle Love at Chehalem Ridge Bed and Breakfast

Share some Truffle Love at Chehalem Ridge Bed and Breakfast. If you’re wondering how to participate in the truffle frenzy when you come to the Willamette Valley, we’d love to be your home base for all your truffle fun and clue you in to all of the events nearby. In lieu of larger gatherings and events this year, Taste Newberg has mobilized Chehalem Ridge B&B and several area businesses to offer truffle-themed products and/or smaller, personal experiences to its customers. Their blog has links to all the special events in Newberg and online.

As part of Chehalem Ridge B&B’s Truffle Love package, guests will also be delighted by a box of Briar Rose Fromage Blanc Truffles. We like to think of them as the “other” truffle.

Chehalem Ridge B&B is participating by discounting nightly rates when guests add a specially curated Truffle Love package to reservations at the inn throughout February 2021.

The Truffle Love package* includes:

*  10% discount on nightly rates

*   In-room truffle-inspired 3-course gourmet breakfast

*   Silk rose petals scattered in a heart on the bed

*   One box of 6 Briar Rose Fromage Blanc Truffles (the “other” truffle)

*   One bottle of Et Fille’s Willamette Valley Pinot Noir

*   One in-room truffle-themed dinner provided by The Newbergundian Bistro, delivered by B&B staff to your guest room at pre-determined dinner time.

*The Truffle Love package can be reserved on Chehalem Ridge, excluding the 3-day weekend around Valentine’s Day.

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, when you’re ready to travel again. Not sure if your favorite inn is open? Give them a call as they just might be.