SENSATIONAL SAMPLINGS OF B&B RECIPES
Dutch Babies
(Puffy Pancakes)
4 eggs
Pinch salt
3 tablespoons butter
¾ cup flour
2 tablespoons cooking oil
½ cup milk
¼ teaspoon almond extract
Preheat oven to 400º. Place all ingredients in a mixing bowl and whisk together until well blended. For each pancake, melt 1 tablespoon butter in an 8-inch non-stick cake pan or a 6-inch oven-proof skillet. Pour 1/3 of batter into the pan. Place pan into oven and bake until golden brown and puffy (about 8 minutes). While baking, prepare Apple Walnut Sauce (recipe and instructions below).
Note: Batter may be prepared in advance and chilled overnight. Just remember to whisk again before using.
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Madison Oaks
Inn & Gardens
Madison, GA
Apple Walnut Sauce
4 baking apples, cut into wedges
Juice of 1 lemon
3 tablespoons of butter
3 tablespoons water
Grated zest of ½ lemon
½-1 cup walnuts, chopped
1 cup pure maple syrup
Toss apple wedges into lemon juice. Melt butter in a large non-aluminum saucepan over medium heat. Add apples and sauté 1-2 minutes. Continue to simmer until apples are just tender, about 5 minutes. Remove apples and walnuts and place into a bowl. Increase heat and cook until the liquid is reduced to about 1 cup (about 8 minutes). Fill pancakes with apple mixture and top with maple sauce.
Yield: 3 8-inch pancakes
Los Poblaños
Albuquerque, NM
www.lospoblanos.com
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Lavender Pound Cake
Note: Make Lavender Syrup (recipe
below) the day before baking cake.
1¼ cups butter, softened
1½ cups sugar
¾ teaspoon vanilla
6 eggs
¾ teaspoon salt
2 2/3 cups white flour
2 tablespoons lavender petals
Cream butter and sugar; add vanilla and eggs to mixture and blend well. Stir in the remaining ingredients until just mixed. Pour batter into a greased and lightly floured loaf pan and bake for 1 hour at 325º. Check after 30 minutes and lower heat to 300º if cake seems to be getting too dark on top. Cool 10 minutes in pan, then remove from pan while cake is still warm. Brush top and sides with lavender syrup (which has been chilled and strained) until cake is well saturated.
Lavender Syrup
1 cup water
1 cup sugar
½ cup lavender petals
Bring water and sugar to a boil. Once dissolved, remove from heat and stir in petals. Cool to room temperature, place in an airtight container, chill overnight. Strain before using.
Baked Lemon Eggs
½ cup heavy whipping cream
1½ teaspoon lemon peel, finely grated
½ cup Gouda cheese, grated
4 eggs
2 tablespoons fresh parsley, chopped
Salt & pepper to taste
Liberally butter 4 small baking dishes and pour 1 tablespoon of cream into each. Sprinkle lemon zest equally into each dish and evenly divide the cheese over lemon and cream. Gently break an egg into each dish, salt and pepper to taste, and cover each egg with an additional 1 tablespoon of cream. Garnish with parsley and bake at 350º for 12 minutes or until eggs or just set.
Yield: 4 servings
Note: Egg substitute may be used for real eggs in this recipe and different cheeses may be substituted for variation.
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Inn at Occidental
Occidental, CA
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