Breakfast at the InnYou won't go away hungry. We both love to cook. Mornings and evenings will probably find one or both of us in the kitchen preparing something for the guests (or ourselves)!
The herb garden, just outside the kitchen door, provides many fresh ingredients during the Summer-Fall season. One of our favorite dishes is Tarragon Eggs, a fluffy almost soufflé-like dish made with fresh tarragon from the garden. We often serve it with Fresh Apple Coffee Cake made with our own apples picked the night before.
German Puff Pancake is a wonderful dish and in the spring we sprinkle it with the best tiny garden strawberries you'll ever eat. But then in the late summer it is garnished with our juicy sweet Japanese plums. Our plum trees bear so many plums that we cannot eat them all, so we make the extras into a luscious plum syrup that goes over our Blue Corn Buttermilk Pancakes all year long!
But don't forget you are in the Southwest. Sometimes we just have to serve some Southwestern flavor. Of course breakfast burritos are a great change of pace. We use the mild juicy Hatch green chilies in this dish and in another great dish, Taos Chile Strata. Moist cornmeal muffins and New Mexico honey are a great accompaniment to these dishes.
We also cater to guests with special diets. One of our favorite dishes for vegans is the national dish of Costa Rica which is called "gallo pinto" (painted rooster). This is a simple dish that combines black beans and rice but achieves complexity through liberal application of spices and sauces.
Breakfast at the Inn changes daily to take advantage of seasonal fresh ingredients. Breakfast always includes a hot entree. We make our own fresh baked goods and when we can't get fresh fruits and other ingredients from the garden, we try to choose the very best we can find. We think that you'll find our breakfasts inventive and savory. You definitely won't go away hungry!! Tasty and filling. That is our goal.
If you are hosting a large gathering for breakfast, you might consider a blintz soufflé that we top with a blueberry sauce. The recipe that follows will serve a large group and can be prepared the night before. Bon appetit.
Recipes from the Cottonwood Inn |
Blintz Soufflé
serves 10-12
BATTER INGREDIENTS:
1-1/2 cup sour cream
1/2 cup orange juice
6 eggs
1/4 cup margarine, softened
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
In a blender or mixer combine Ingredients. Blend well, scraping sides occasionally.
FILLING: In a large bowl (or mixer) beat together the following, then set aside
16 oz small curd cottage cheese
2 egg yolks
1 T sugar
1 tsp vanilla extract
8 oz cream cheese
Optional: frozen or fresh blueberries (or other fruit) or apricot preserves and sour cream.
Pour 1/2 batter into a greased 9X13 pan. Drop filling by spoonfuls over the batter . Spread evenly. If using optional fruit, add now. Pour remaining batter over top. Cover and refrigerate 2hrs or overnight.
Bake at 350 for 50-65 min until puffed and light-golden brown.
Can be served topped with sour cream and preserves or a sauce such as blueberry sauce. |
Egyptian Twice-Cooked Eggs
Serves 6
INGREDIENTS:
2 Tablespoons sesame seeds
3/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
salt
ground black pepper
3/4 cup unsalted butter
12 hard cooked eggs, peeled and sliced lengthwise in half
6 small pita breads, warmed and cut horizontally in half
or
2 cups cooked white rice (our preference)
Preparation: Place the sesame seeds in a small skillet over medium heat and toast, stir or shake pan often, until golden, about 5 minutes. Empty into bowl and cool. Add the cumin, nutmeg, coriander, salt and pepper, set aside.
Melt butter in a large skillet over low heat until frothy. Add the eggs, cut side down, and cook until the eggs begin to turn brown, 5 to 6 minutes.
Turn the eggs and cook until brown on all sides, about 5 minutes more.
While eggs are cooking, sprinkle them with the spice mixture.
Serve with pita bread or rice. Drizzle the butter remaining in the pan over the eggs. |
Blueberry Sauce
IN A SMALL SAUCEPAN COMBINE:
1 cup water
1 cup granulated sugar
2 T cornstarch
1 cup blueberries
cook until the sauce thickens
Mix in:
1 cup blueberries
1 T butter
Keep warm. |
Puff Pancake (aka German Pancake)
preheat oven to 425
serves 4
INGREDIENTS:
4 T butter, (melt in 9" glass pie plate in oven as you preheat it)
4 eggs
1 cup milk
1 tsp almond extract
1 tsp grated lemon zest 1 cup flour
Combine first four ingredients in a blender, blend until well combined, then add the flour quickly 1/3 cup at a time blending just until combined. Pour into waiting pie plate in which the butter is very hot. Bake at 425 for approx. 20 min.
Can be topped with just about anything! Powdered sugar, apples sautéed in butter, brown sugar and cinnamon, fresh fruit, frozen fruit (I heat frozen fruit slightly with a little sugar) - Enjoy! | |
