Bed & Breakfast Recipes from B&B Innkeepers
French Toast with Pears
3 medium pears, peeled, cored and thinly sliced
1. Grease a 3-qt rectangular baking dish (or 6-8 individual ramekins); set aside. In a large skillet cook pears, brown sugar and rosemary in 2tbsp. butter over medium heat for 4-5 minutes or until pears are just tender. Arrange 7-8 bread slices (2 in ramekins) in a single layer in the prepared baking dish. Spoon pear mixture and arrange Brie slices on bread slices. Top each stack with a bread slice (2 in ramekins). Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread slices. In a medium bowl whisk together milk, eggs, vanilla and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
2. Preheat oven to 375 degrees F. Bake uncovered, for 40-45 minutes or until edges are puffed and golden brown. Let stand for 10 minutes. Serve warm with maple syrup, berries, honey or cranberry conserve. Makes 6-8 servings.
PEACH FRENCH TOAST
Melt one cube (1/2 cup) of margarine or butter in a saucepan with 1 cup of brown sugar and 2 T. of water until sauce is thick and foamy.
. . .Butter Poached Eggs in Tomato Basil Sauce
8 Servings (2 eggs per person)
Simmer for 30 minutes and refrigerate over night. Reheat next morning and adjust seasonings to taste.
Butter Poached Eggs
Put pat of butter and dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pan(s) of simmering water. When butters is melted break 2 eggs into each ramekin. Cover and continue simmering until done.
Accompany with your favorite breakfast potatoes. We prefer our Mesquite Seasoned - Baked Potato Slices.
Grits & Grillades
Like many of the recipes in South Louisiana, Grits & Grillades was introduced by the Creole people. The French & Spanish settlers brought their own styles of cooking and blended them with local crops to create dishes as hot and sultry as the Louisiana nights. Grillades (pronounced gree-yahds) is a rich, dark gravy with braised meat served over creamy, garlic cheese grits. The Creoles served it for midday brunch or late night suppers after their Mardi Gras balls.
NECESSARY UTENSILS: Tenderizing Mallet, Sauté Skillet, Stock Pot, 2 Qt Sauce Pan, 9 x 13 casserole dish.
INGREDIENT LIST (Grillades):
Have fun with this dish and remember that you can tailor it to your specific taste, seasoning wise. It is meant to cook for a long time until the meat is so tender that you can cut it with a fork. The Grillades are served over the Grits below.
Bon appetite and, as we say in South Louisiana, “Laissez le Bon Temps Rouler!” (Let the good times roll!)
INGREDIENT LIST (Garlic Cheese Grits):
Lazy Cloud Apple Crisp
Peeled, cored, sliced apples to fill a 8 x 8" pan
Preheat oven to 350 degrees - great 8 x 8 (microwave safe) pan and fill to heaping with apples
Microwave apples 5 minutes, drain excess juice
Stir in Cinnamon
With Pastry cutter, mix butter, flour and brown sugar and sprinkle on top of apples
Bake 30 minutes or until apples are tender
Can be served warm or cold
In 9 1/2 X 13 casserole pan pour in 1/2 batter – spread the filling over the batter by placing tablespoons full on top of the batter and then gently spreading - Place remaining 1/2 batter over filling- This will look silly initially but it will work. The layered mix may be left in the fridge overnight.
Bake uncovered for 50-60 min. at 350. Drizzle with topping – sprinkle serving plate with powdered sugar and garnish with fresh berries - Serves 8-10
Cheese Blintz Muffins with Warm Blueberry Sauce
(Fruit and Muffin Course)
Preheat oven to 350 degrees.
Scoop into rolled edge muffin tins to make (ideally) 12; can extend to 14. Bake for approx. 30-35 min. until lightly browned.
For Blueberry Sauce:
Combine arrowroot and warm water in pan and warm until arrowroot dissolves.
Makes about 2 cups sauce.
Banana-Pecan Upside Down Pancake
1 stick butter
In heavy iron skillet (#10 size) -over low heat- melt 1 stick of butter -with pastry brush- brush all the sides of the skillet with the butter. Then add 1 cup of Maple syrup. Remove from heat, let cool.
Slice 3 bananas evenly to completely cover bottom of pan. Sprinkle chopped toasted pecans over that.
Mix up 1 recipe pancake mix and add the vanilla (I prefer Bisquick)
Immediately pour batter over the banana/syrup combo. Let sit 5-10 minutes. Bake in oven for 35 minutes or until cake tester inserted comes out clean.
Let cool approximately 5 minutes!
Total preparation time: 20 minutes
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