www.funtravels.com - October 2007 - YUMMY HOLIDAY CLASSICS
YUMMY HOLIDAY CLASSICS AT HISTORIC INNS - From St. Augustine FL to Spring Lake and Sea Girt, NJ
Holidays and fabulous food at historic bed & breakfast inns are synonymous, especially when planning memorable breakfast menus that include homemade signature dishes. From the Jersey ‘shore’ to St. Augustine, Florida, each hearty breakfast is an integral part of the day’s pleasure. Whether guests are sitting around a large table exchanging information about where they’ve recently traveled or enjoying a quiet romantic table for two in the garden, travel the East Coast and indulge!
Christmas Stollen Braid - courtesy of Kathy Clancy Dietrich, Assistant Innkeeper
The Beacon House. (circa 1879) Sea Girt, New Jersey
1 pound loaf frozen bread dough
2 Tbl butter
¼ c brown sugar
½ tsp. cinnamon
¼ c chopped walnuts or pecans
¼ c raisins
Thaw frozen dough completely and roll into a 12” square. Cut into 3 strips.
Spread butter down lengthwise center of each strip.
Combine brown sugar and cinnamon and sprinkle over butter.
Top with chopped nuts and raisins.
Bring dough up around filling, sealing edges to form 3 ropes. Place ropes on greased baking sheet and loosely braid.
Let rise until double in size, about 30 minutes.
Bake at 350 degrees for 30-35 minutes.
When cool, drizzle with confectioner’s sugar icing.
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Tropical Pear French Toast –courtesy of Chef Gary Douylliez
St. Francis Inn (circa 1791) –Oldest Inn in America’s Oldest City – St. Augustine FL
French Toast:
½ cup Milk
3 Eggs
½ teaspoon Vanilla Extract
½ teaspoon Cinnamon, ground
6 slices French Bread or Texas Toast
Combine milk, eggs, vanilla and cinnamon, beat well. Dip bread into egg mixture,
coat both sides, cook in buttered skillet or griddle until golden brown on both sides.
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Pear Sauce:
3 tablespoons Butter
½ cup packed Brown Sugar
½ cup Orange Juice
½ cup Pineapple Juice
¼ teaspoon Ground Ginger
2 ripe Pears, cored and thinly sliced
½ cup Chopped Pecans
Melt butter in skillet; add sugar and stir until melted. Stir in orange juice, pineapple
juice and ginger; boil until slightly syrupy. Add pears; turn to coat; boil until slightly
syrupy. Cook on low heat for 5 to 10 minutes or just until pears are tender. Serve
over prepared French Toast, garnish with chopped pecans.
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Holiday Plum Tarts –courtesy of Chef Lynne Kaplan
Victoria House Bed & Breakfast (circa 1882) , Spring Lake – New Jersey
Plum Tart for Tea - Victoria House
2 cups flour
1 cup light brown sugar, packed
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
12 T. cold unsalted butter, cut up (1 1/2 sticks)
2 egg yolks
2 cups chopped pecans rough cut into fairly small pieces)
2 lbs ripe red or black plumbs cut in half
pit removed then cut into 6 wedges
Preheat oven to 400.
Mix the flour and brown sugar together. Stir in the egg yolks, then with fingers or pastry cutter, work in the butter until mixture resembles medium crumbs. Stir in the pecans. In a 9 inch tart pan, with removable bottom, sprayed lightly with Pam, press a little over half the crumb mixture, making sure to come up the sides of the pan. Use a small measuring cup to pack the mixture all around. In concentric circles line up the plums cut side up, skin facing down until pan is packed full. Sprinkle remaining crumb mixture over the top pressing down only slightly to make it stay. Do not pack tightly. Place tart pan on baking sheet. Bake 40-50 minutes or until plumbs are tender when pierced with a knife. Let cool on wire rack until cool. Remove from pan.
BREAKFAST ENCHILDAS – Courtesy of Lynne Fairfield – Proprietor
Inn on Charlotte (Circa 1918) – St. Augustine, Florida
10 8” Flour Tortillas
2C Diced Ham
2C Shredded Cheddar Cheese
3/4C Chopped Green Onions
2C Half & Half
6 Lg.Eggs
1/2tsp. Dry Mustard
½ tsp. Salt
1/4tsp. Cayenne Pepper
Optional: Salsa and Sour Cream
Line the center of tortilla with ham, green onion and 2tsp. cheese. Reserve 3/4C of cheese for later. Roll up and place seam side down in greased 13 x 9 pan, Whisk together the remaining ingredients, Pour evenly over tortillas, Cover and refrigerate overnight. Remove from refrigerator, let stand 30 min at room temperature. Bake (covered) @ 350 degrees for 20 minutes, remove cover , bake another 15 minutes. Sprinkle with reserved cheese and bake 3-5minutes until cheese melts. Let stand 10 minutes before serving. Garnish with Salsa and Sour Cream.
BANANA TEA RING – courtesy of Michele Berardi, Asst. Innkeeper
White Lilac Inn (circa 1880) – Spring Lake, NJ
1/3 cup butter
1/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup ripe banana, mashed
1/4 cup milk
2 cups flour
1/2 cup nuts, chopped
GLAZE
1 cup 10x sugar
2 tbs. milk
1/4 tsp. vanilla
dash salt
chopped nuts or sliced almonds
Preheat oven to 350 degrees. Grease a 9 inch cake pan or 8x8 square pan. Cream butter and sugars in bowl till well blended. Add eggs and vanilla. In another bowl, blend milk with bananas. Add alternately, with flour to the above mixture, beginning and ending with flour. Mix well after each addition. Stir in nuts. (I use almonds) Pour into pan and bake for 30-35 minutes. Cool 5 minutes: Turn out of pan. Glaze.
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