Tag Archives: oregon bounty

Gingered Pear and Raspberry Pandowdy

Gingered Pear and Raspberry Pandowdy

A Gingered Pear and Raspberry Pandowdy made with famous Hood River Valley Pears.  The Old Parkdale Inn Bed and Breakfast is located in the Hood River Valley, the largest pear growing region in the nation. Many of our growers have cold storage units where we can pick up fresh pears almost all year round. This Gingered Pear and Raspberry Pandowdy has become a guest favorite.

Fruit Filling:

1/2 cup sugar
2 Tbs cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced
1 Tbs lemon juic
1 dry pint raspberries, fresh or frozen
1 Tbs cold butter, cut into small pieces

Preheat oven to 400°. Butter 4 small ramekins.
Fruit Filling: Rub the sugar, cornstarch and salt together in a large bowl, add pears and lemon juice and toss until evenly coated. Gently fold in raspberries and divide into ramekins. Dot with butter.

Biscuit:
1 3/4 cup flour
3 TBS plus 1 TBS sugar
3/4 tsp baking powder
1/2 tsp fine salt
10 TBS cold butter
1/3 cup chopped candied ginger
2/3 cup plus 1 TBS cold buttermilk

Biscuit: Whisk together flour, 3 TBS sugar, baking powder and salt. Cut in butter until the size of peas. Stir in the Candied ginger, pour in the 2/3 cup buttermilk and stir until the dry ingredients are moistened. The dough will be crumbly, with large pieces of butter still visible. Turn the dough onto a lightly floured board and gently press the dough together. Divide into four pieces and place atop the fruit. Brush the dough with the remaining buttermilk and sprinkle with remaining sugar.

Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350° and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick. Allow to cool a bit before serving.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying 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 Apple Dumpling Day

National Apple Dumpling Day

National Apple Dumpling Day is September 17 and these Old Fashioned Apple Dumplings come to you from the the Old Parkdale Inn Bed and Breakfast in Oregon’s Hood River Valley.  The Valley’s reputation for quality apples dates back to the 1900 Chicago World’s Fair, where 16 blue ribbons were awarded to local growers.  A Chicago newspaper reported that, “Since the Centennial Exposition, everybody in the world knows about Hood River apples.”

Ingredients:

For the Sauce:

1 cup water
2/3 cup sugar
2 tbsp butter
1/4 tsp cinnamon

For the dumplings:

1 1/2 cups flour
3/4 tsp salt
1/2 cup shortening
4-5 tbsp milk
4-5 small apples

Directions:

Preheat oven to 425 degrees.

In a small saucepot, combine the water, sugar, cinnamon and butter. Bring to a boil and stir until the butter melts completely. Remove from heat and let cool while you make the dumplings.

In a large bowl, combine the flour, salt and shortening. Mix with your fingers until dough has a grainy texture (will look sort of like cornmeal). Add the milk and mix until combined.

Roll out dough to 1/8th inch thick on a well floured surface. Cut into 4-5 large squares.

Peel and core your apples then place one apple on each square of dough. Sprinkle cinnamon and sugar over top of the apple then gently wrap dough around apple, sealing edges with a little water. Don’t worry if the dough doesn’t completely enclose around the apples—just do the best you can.

Place the dumplings in a greased pan and pour the sauce over the dumplings and around the sides of the pan.

Bake for 40 minutes until golden brown.

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 Strawberries and Cream

National Strawberries and Cream Day is May 21

National Strawberries and Cream Day is May 21.  We think you’ll love this tasty French Toast

Strawberry Croissant French Toast

4 large day-old croissants
¾ c. milk
2 large eggs
1 teaspoon vanilla
½ teaspoon cinnamon
2 Tablespoons butter
Powdered Sugar
Sweetened Whipped Cream
Fresh Strawberries

Slice croissants in half lengthwise.  Whisk together milk, eggs, vanilla, and cinnamon. Pour into a shallow dish.  Dip croissant halves into eggs mixture, coating well.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves and cook about 2 minutes on each side or until golden brown.

Repeat procedure with remaining butter and croissant halves. Spoon strawberries between the layers and some on top. Sprinkle with powdered sugar, top with sweetened whipped cream if desired. Who wouldn’t want sweetened whipped cream and maybe a splash of maple syrup!

Oregon Berry Season has arrived and you’ll find many sweet berry dishes being served at the Inns of the Oregon Bed and Breakfast Guild.

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

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.  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.

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.

Blossom Festival

Hood River Blossom Festival celebrates spring

In the Hood River Valley 15,000+ acres of pears, apples, cherries and other fruits, that’s over 2 million trees, will burst into blossom in April and May.  It is a true sign of spring as we dust the snow off our back steps.

Blossom Festival, celebrated the Month of April, welcomes the arrival of spring with a full plate of events from BBQs, to arts and craft shows, to antique sales.  You won’t want to miss the Blossom Fest Quilt Show with some 80-100 beautiful handmade quilts will be on display, many for sale.  Another can’t miss event is the Dessert Party at the Apple Valley Country Store.  A variety of desserts, jams and jellies, all made with fresh local fruit, will be available.

Start your day at one of the many Oregon Bed and Breakfasts near Mt. Hood and the Columbia Gorge with a breakfast prepared from fresh local products.  Ginger baked pears, fresh Blueberry Scones, Apple Quiche, we’re talking Northwest Culinary breakfasts!

With Nine Unique Inns in OBBG’s Mt Hood Region to choose from this will only be one of the hard choices you’ll face on a weekend of events for all the senses.

Take the scenic 35 mile Fruit Loop through the valley’s orchards, forests, farmlands, and friendly communities.

Just want to sit back and relax?  The Mt Hood Railroad travels through thousands of acres of orchards in blossom and has a layover in Parkdale and the Art and Music Festival.  Enjoy live music and art in the park while taking in stunning views of Mt. Hood.

Visit us in the Hood River Valley at an Oregon Bed and Breakfast Guild member inn and prove to yourself that spring has definitely arrived!!

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, it’s environment, culture, and heritage with you. Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. 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.

Seafood and Wine

The annual Astoria-Warrenton Crab, Seafood and Wine Festival, April 26 – 28, 2019, is one of Oregon’s most popular spring events. The festival focuses on the bounty of the Pacific as well as on the region’s famous wines. Seafood lovers can savor shrimp, salmon, oysters, halibut, and clam chowder. The Northwest’s awesome microbrews and and wines are also featured. In addition to the freshest of seafood, you’ll be able to enjoy live music and crafts booths.

The Oregon Coast is the place to be for Oregon Geotourism and unique Oregon Coast Lodging and the Oregon Bed and Breakfast Guild has accommodations waiting for you.

Crab, seafood, wine and Oregon Coast Bed and Breakfast Accommodations.  The perfect combination for the perfect Culinary Travel experience.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying 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.

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

Kiyokawa Family Orchards in the Hood River Valley

Hanner’s Jumbo.  Zestar.  Hokutoi.  Sansa.  Ever heard of these apples?  How about Butter, Mederis, or Cascade pears?  I hadn’t, until I discovered an amazing family farm just a mile and a half from our inn, the Old Parkdale Inn.  Kiyokawa Family Orchards, located in the Upper Hood River Valley, has been growing the finest produce since 1911 and along with the “old world” varieties you’ll find also the more common Bartlett Pears, Gravenstein and Fuji apples. The fertile soils found at the base of Mt Hood and glacier fed water sources create a unique growing environment allowing for the farm to grow over 80 distinctive varieties of apples, pears and Asian pears.

The farm offers both the largest u-pick orchards in the valley along with ready picked fruit, award-winning pies, turnovers, local honey, jams, and fresh cider.

The Hood River Valley is in the middle of its fall harvest and we invite you come up and enjoy our warm days, cool crisp nights, awesome fall foliage and of course Kiyokawa Family Orchards.  Plan to spend at least a day or two, maybe more, as there is just so much to explore.  Be sure to reserve your room early at a Mt Hood Bed and Breakfast of the Oregon Bed and Breakfast Guild.  We suggest coming during the week as the weekends with all its harvest activities, festivals and special events, can get a bit crowded as more and more folks “discover” the Hood River Valley.  The fruit tastes even better during the week!!

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.