Tag Archives: recipes

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.

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.

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.

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 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.

Aebleskiver

The Aebleskiver is a traditional Danish dessert kind of like doughnut holes only sweeter.

The Aebleskiver is cooked in a cast iron pan that resembles an egg poacher. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.  And well received at the Old Parkdale Inn breakfast table, located in one of the largest apple and pear grower regions in Oregon.

Æbleskiver Ingredients

  • 2 egg white
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 Tbs white sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 egg yolks
  • 4 Tbs melted butter
  • 2 cups buttermilk
  • Butter for frying

In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.

Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.

AebleskiverPlace the Aebleskiver pan on your stove top.  Turn on the heat.  The innkeeper brushes each cup with some melted butter and gets it nice and hot.  Pour about a tablespoon of the batter into each cup. Here’s where you can add a dab of jam, apple butter, chocolate chips, finely chopped apples, maybe a banana slice.  Use your imagination.  Cover the filling with about another tablespoon of batter and as soon as they get bubbly around the edge turn them quickly.  A fork or chopsticks work good for this.  Once the second side has cooked she rolls them in the cup to keep it from burning.

Dust with Powdered Sugar or glaze and serve with maple syrup and jam.

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.

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.

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.

MaMere’s Guest House is located in the heart of wine county, and is the perfect place to call home while you explore the surrounding wineries or visiting Western Oregon University.  The property is on the National Register of Historic Places and is only a block from WOU and Monmouth’s Main Street.

MaMere’s Guest House is charming, unique and colorful inside and out! Built in 1891 as a boarding house for female students, it has since housed hundreds and continues to do so today in its present form as a Bed and Breakfast Guest House.  From the Inn tour local vineyards, visit the coast, or just relax and enjoy a glass of wine amongst the beautiful flowers, while listening to music from the Monmouth Amphitheater in Main Street Park

The innkeepers serve up this delicious Puffed Pancake for breakfast but it can also be a lovely brunch or luncheon dish served right from the oven.

Apple Puffed Pancake
Preheat the oven to 425 degrees.

6 large eggs
11/2 cups milk
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick (1/4 pound) butter

3 large apples (such as gala or yellow delicious), peeled, cored and thinly sliced into wedges
3 tablespoons light brown sugar

1 1/2 tablespoons confectioners’ sugar, optional

In a food processor fitted with the metal blade or in a good blender, process or blend the eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Set this batter aside.

Place the butter in a 13-by-9-inch glass baking dish. Place the dish in the oven about 2 minutes, or until the butter just melts. Carefully remove from the oven and place the apples in a single layer in the baking dish. Return to the oven about 4 minutes or until the butter begins to sizzle.

Remove from the oven and carefully pour the batter over the apples and sprinkle with the brown sugar. Return to the oven and continue baking about 20 minutes or until puffed and golden brown. Sprinkle with confectioners’ sugar, if desired. Cut into pieces and serve immediately. Makes 6 servings.

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 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.

Chehalem Ridge

Guest Blogger:
Kristin Fintel, Innkeeper
Chehalem Ridge Bed and Breakfast
Newberg, Oregon

All the rumors are true: I do need to avoid gluten.  Now, if this sentence means nothing to you, here’s a little food science.  Gluten is the protein found in wheat flour (and rye and barley and a few other grains) that gets gooey when mixed with a liquid.  It’s what makes all the ingredients in muffins stick together and it’s what gives bread the elasticity to be kneaded and then be chewy.  And it’s what makes a certain group of people ill.  To many bakers, it’s the most important ingredient in baked goods, but to many eaters, it is the bane of baked good desires.  It is for me and my digestive system requested that I find a different way to make my baked goods work.  I can claim success!

I have translated that personal success of gluten-free baking into serving my guests at the B&B.  I’m happy to report that it is not necessary for my gluten-free guests to avoid muffins at breakfast because they have a bowl of muffins made with gluten-free ingredients.

September 13 is National Celiac Awareness Day and I happened to have a guest last night who has Celiac Disease (when the gluten proteins cause damage to the small intestine).  In honor of Celiac Awareness Day, I give you the recipe for the muffins I served to her this morning, my Gluten-Free Lemon Poppy Seed Muffin. The flour mixes I use are from Bette Hagman‘s Gluten-Free Gourmet series, but you could probably use your own GF flour mix.  The recipe is also easy to convert to dairy free and/or egg free by using a milk substitute and/or Egg Replacer.  I’ve made this recipe free of all three ingredients and it was tasty.  And that’s not just because I have trouble remembering what a wheat flour muffin tastes like – Curt likes them, too.

Gluten-Free Lemon Poppy Seed Muffins

  • 1-3/4 cups Featherlight Rice Flour Mix
  • 1/4 cups Four Flour Bean Mix
  • 1 tsp xanthan gum
  • 1 Tbsp Poppy Seeds
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1 tsp lemon zest
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1/4 cup lemon juice

Preheat oven to 375 degrees.  Spray muffin tin with non-stick spray or use muffin papers.

Whisk together the flours, xanthan gum, poppy seeds, salt, baking soda, baking powder, sugar and zest in a large bowl.  In a separate bowl, beat the eggs together with the oil, milk and lemon juice, then combine with the dry ingredients until mixed well.

Spoon the batter into the prepared muffin tin and bake for about 15-20 minutes, or until a tester comes out clean.  Let the muffins rest for 5 minutes before serving warm.

The Oregon Bed and Breakfast Guild is honored to have Chehalem Ridge Bed and Breakfast as a member.  There’s discussion a plenty about food choices.  The thing about breakfasts at an Oregon Bed and Breakfast Guild member is that they will be varied, wholesome and nutritious, and probably never the same from one B&B to another.

Are you ovo-lacto vegetarian?  Vegan?  Prefer no pork or beef?  Lactose intolerant?  Allergic to eggs?  To kiwi fruit?  Gluten-free?  Low-calorie?  Eat everything on your plate?  The list goes on and on.  The important thing is that when you choose to stay at a bed & breakfast, and especially an Oregon Bed & Breakfast Guild member, you can let your innkeeper know, In advance, about your eating preferences and we’ll do our best to comply.

Most innkeepers keep a ready supply of specialty foods or know what to purchase if they need something special for a guest.  And we are glad to do it as we want your stay to be memorable, in a good way.

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.