SENSATIONAL SAMPLINGS OF B&B RECIPES
Nalesniki
Crepes
3/4 cup flour
1 cup milk
2 eggs, beaten
1 tablespoon canola oil
Combine flour and milk; whisk (do not use electric mixer) until lumps are
gone. Add remaining ingredients and mix until smooth. Batter will be thin.
Lightly spray a small skillet w/non-stick oil and pre-heat to medium high.
Pour in just enough batter to coat bottom of pan, swirling pan while pouring
in batter. Cook on medium high heat until edges just start browning and
batter loses its glossiness. Using a rubber spatula, roll the crepe out of
the pan onto a plate; don’t cook top side. Continue making crepes until all
batter is used. They may be stacked on top of each other until time to
assemble them.
Filling
1 cup
cottage cheese
1/4 - 1/2 cup sugar, to taste
1/2 cup ricotta cheese
1 teaspoon vanilla extract
Fruit preserves, whipped cream, 10X sugar
Process cottage cheese and sugar with food processor until consistency of the ricotta cheese. Add ricotta cheese and vanilla. Taste and add more sugar, if needed.
Assembly
Place cooled crepe, cooked side down, in your hand. Place a large spoonful of cheese mixture and a teaspoon of fruit preserves on the crepe. Fold sides of crepe in and roll closed. Place crepe, seam down, on serving dish (3 crepes per serving). Just before serving, cover crepes w/lid and microwave on 80% for 40-50 seconds. Crepes should feel warm to the touch. Garnish w/powdered sugar and a dollop of freshly whipped cream.
Yield: 4 crepes
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Red
Rooster Inn
Glenwood Springs, CO
www.red-rooster-inn.com
Mansfield Plantation
Georgetown, SC
www.mansfieldplantation.com
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Shrimp & Grits Fritters
1 cup grits, cooked & cooled
1 egg
2 teaspoons half ‘n half
¼ cup self-rising cornmeal
¼ cup flour
½ teaspoon salt
1½ teaspoon Old Bay seasoning
¾ teaspoon dill weed
¼ teaspoon garlic powder
8 cup green onions, chopped
¼ cup bell pepper, chopped
113 cup Parmesan cheese, grated
1 cup uncooked popcorn shrimp, shelled & deveined (larger, chopped shrimp may be used)
Combine all ingredients except shrimp. Batter is at correct consistency when it clings to a teaspoon turned upside down. If needed, adjust batter by adding more cornmeal (to thicken) or half ‘n half to liquefy). Stir in shrimp. Drop by rounded teaspoonfuls into deep fryer preheated to 350º and deep fry until golden brown. Remove from oil and drain. Serve immediately.
Yield: Approximately 30 fritters
Italian Egg & Pasta Scramble
½ cup orzo pasta
10 large eggs
½ teaspoon salt
¼ teaspoon pepper
2 ounces mozzarella cheese, cut into ½ cubes
2 tablespoons fresh basil leaves, sliced
1 tablespoon butter
4 ounces pancetta, coarsely chopped
8 thin asparagus stalks, trimmed & cut into ½-inch pieces
½ cup onion, chopped
Add orzo to boiling water and cook al dente about 5 min. Drain. Whisk eggs w/salt and pepper in a bowl; add cheese and basil. Melt butter in a non-stick skillet; add pancetta and asparagus. Cook about 3 minutes. Add onion and sauté about 2 more minutes (until onion is soft, but not browned). Add orzo and egg mixture. Scramble. Garnish with fresh basil and serve.
Yield: 10-12 servings
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The Boothby Inn
Erie, PA
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