Recipes

Our well-known, homemade breakfasts have inspired our guests to ask for recipes, so here are some to whet your palate for your upcoming visit or impress guests of your own at home!

1 ½ Pounds uncooked peeled and deveined shrimp
4 Slices bacon
½ large Vidalia onion - chopped
2 Teaspoons grated lemon peel
2 Tablespoons bourbon
½ cup Stubb’s Original BBQ sauce
½ cup Stubb’s Spicy BBQ sauce
¼ cup flat leaf parsley finely chopped

1 cup YELLOW corn grits, not quick or instant, preferably Organic, Arrowhead Mills is excellent.
2 cups milk
2 cups water
1 cup grated extra sharp cheddar
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon chopped garlic
¼ teaspoon Tabasco sauce
? cup snipped fresh chives

Sauce
Sauté bacon over medium/high heat in a deep, heavy frying pan. When bacon is crisp remove and drain on crumpled paper towels, reserve bacon grease (leave it in the frying pan and keep it on medium/high heat). Place onions and lemon peel in hot bacon grease and sauté until onions are translucent and slightly brown on the edges, lower heat and add BBQ sauces and bourbon. Simmer together for about five minutes, allow to cool in pan. Chop cooked bacon into fine pieces. This mixture can be multiplied and will store very well in the refrigerator.

Grits
Combine grits, milk, water, cheese, salt, pepper, garlic, and Tabasco sauce in large saucepan. Bring to boil, stirring constantly, reduce heat and simmer for 5 minutes. Stir in chives. Keep warm over very low heat.

The Finished Product
Bring sauce to boil add shrimp to sauce and cook until shrimp turn pink and are no longer translucent, the sauce will become a little thinner.

Place 1 cup of the grits mixture on the center of a plate, top with ¼ of the shrimp and sauce, sprinkle with chopped parsley and bacon. A semi-dry Riesling like Paumanok from New York or a nice Chenin Blanc, like Indaba (Whole Foods has it). ENJOY!!!

Sauce
3 cups cold water
5 tablespoons cornstarch
¼ cup fresh lemon juice
2 cups sugar
8 cups fresh or frozen mixed berries (again IQF frozen – no syrup or sugar)
2 tablespoons each Triple Sec & Raspberry Liqueur (optional)

Bread
1 Loaf Soft French or Italian Bread (unsliced)
8 ounces cream cheese
1/3 cup powdered sugar
½ cup fresh or IQF frozen (no syrup) berries

Batter
4 eggs
½ cup sour cream
1 cup milk
1 cup orange juice
½ cup powdered sugar
1 tsp vanilla
½ tsp nutmeg

Sauce
In a large heavy saucepan, mix the cold water, cornstarch, lemon juice (I usually dropped the squeezed lemon halves right into the mixture while cooking) and sugar. Stirring constantly bring to a boil, the mixture will thicken and become smooth and almost clear. Lower heat and add berries, if using frozen cook until berries are defrosted and have release their juices, about 10 to 12 minutes, fresh takes about ½ the time. Add Triple Sec and Raspberry Liqueur - keep warm until serving. (Any left over sauce freezes beautifully- I usually make triple this amount and freeze it in various size containers, it is great over pancakes, pound cake & ice cream!)

Bread
Place unwrapped cream cheese in a microwave proof bowl; microwave on high for about 45 seconds, until soft enough to stir easily. Mix in powdered sugar and berries, set aside. Cut thin slices off each end of the loaf of bread, then slice length wise, but DO NOT CUT ALL THE WAY THROUGH! Spread cream cheese mixture inside the loaf. You can freeze the bread at this time for later use, (just slip it back in the plastic wrapper it came in), defrost before cooking, or place in refrigerator to use in the morning. Slice bread crosswise into slice about 1 inch thick. Dip into batter then fry on a lightly greased hot griddle until brown on both sides and hot in the middle, about 3 minutes on each side.

Batter
Combine all ingredients in a blender, blend thoroughly and pour into a deep bowl for dipping.

ENJOY!!!!!

7 eggs
½ cup all purpose flour
1 tsp baking powder
2 tsp sugar
1 tsp salt
1 tsp pepper
1 cup milk
Dash Tabasco
1 tsp each dried oregano & rosemary and chives (adjust amounts for fresh)

16 ounces cottage cheese (don’t use the “dry” kind)
8 ounce cream cheese cubed – Brie is also very nice!
2 cups shredded cheeses ( I like jarlsberg, gruyere & sharp cheddar)

Fresh Asparagus cleaned and chopped (Do Not precook)

Combine the first 9 items in a large mixing bowl, beat with and electric mixer until frothy. Add remaining ingredients and Asparagus.

Pour into a greased 13 X 9 inch pan. At this point you may refrigerate overnight and bake in the morning, freeze the dish or bake it at 400 degrees until set (about 45 minutes if refrigerated or freshly prepared, about an hour and 15 mins. If frozen)

By changing the grated cheeses, i.e. to Asiago & Mozzarella, substituting fresh bail for the rosemary and adding oven roasted grape tomatoes – you have a delicious Italian baked eggs dish. Also consider adding/substituting, crabmeat, lobster, Italian sausage, goat cheese, fresh chopped, uncooked spinach, bacon, onions etc. You may double or triple this recipe with no problem.

12 Eggs
12 English Muffin Halves, toasted
12 Tomato Slices, sliced ½ inch thick or thicker
12 Slices Canadian Bacon
Fresh Rosemary (Do not use dried)
Fresh Thyme (Do not use dried)
2 Tablespoons Balsamic Vinegar
1 Teaspoon Salt
Fresh Chives, snipped fine

Blender Hollandaise (This is so simple and delicious that using packets really is not a time or effort saver.)
6 eggs – separated, discard whites
1 Cup Butter
2 Teaspoons Fresh Lemon Juice
Dash Tabasco Sauce
½ Teaspoon Salt

Fill a large, deep, non-stick frying pan with water up to one inch from the top. Add two or three full sprigs of both fresh rosemary and thyme, balsamic vinegar and salt. Bring to a boil over high heat then reduce to low heat and simmer for 15 minutes.

While the poaching liquid is simmering, make the Blender Hollandaise.
Melt the butter in a saucepan do not let it brown, but bring it to a bubbling boil. While the butter is melting put the six egg yolks, lemon juice, Tabasco and salt in the blender, blend on medium speed. Turn the speed to low and slowly pour in the hot butter, as the butter incorporates into the eggs the sauce will thicken and turn pale yellow (about 1 minute). Turn off blender and place the blender jar in warm water to hold, for up to 30 minutes.

Sprinkle the bottom of a heavy nonstick frying pan with a little salt and pepper, heat the pan until a sprinkle of water dances on the surface. Put the tomato slices in the frying pan. Sear on one side for about 30 seconds, flip, sear the other for 30 seconds, remove from heat and keep warm. Heat the Canadian bacon in the same frying pan. Top the English muffins first with the Canadian bacon, then with the tomatoes, place on a serving tray and keep warm.

Remove the herbs from the poaching liquid, bring it back up to a slow boil, and gently break the eggs into the water. Boil for three minutes, using a slotted spoon carefully remove the eggs, place on top of the tomato slices. Pour the Hollandaise over each egg and top with snipped chives. Garnish tray with additional sprigs of thyme and parsley.

Serves 8

These poached pears are really nice for breakfast, especially since they do not require any wine. They are also wonderful topped with vanilla ice cream for dessert. Bosc pears work really well but any nice ripe pear will do.

Poached Pears
4 ripe pears, peeled, sliced in half lengthwise and core removed
1 quart water
1 cup orange juice
1 cup sugar
1 lemon, juiced (save the lemon halved to add to the poaching liquid)
1 teaspoon ground mace
2 Vanilla beans, sliced in half lengthwise
Mint leaves, Fresh Strawberries, and Orange zest for garnish

Orange Ricotta/Yogurt Sauce
1 Cup Ricotta Cheese
1 Cup Vanilla Yogurt
2 Teaspoons freshly grated orange zest
¼ cup orange juice
2 tablespoons honey
¼ teaspoon mace

Poached Pears
Place the water, orange juice, sugar, lemon juice, lemon halves and ground mace into a 2-quart saucepan over high heat. Scrape the soft vanilla bean interior with a knife, add the residue to the saucepan, and add the scraped beans as well. Bring to a full rolling boil, reduce heat to medium high and continue to boil slowly for 15 minutes, wipe the sides of the pan occasionally with a clean damp cloth. Reduce heat to low, put the peeled, sliced pears in the poaching liquid and simmer for about 15 to 20 minutes or until just barely tender (judge the tenderness of pears by probing carefully with a thin bladed knife - it should meet little resistance). Don't poach for too long as the pears will quickly become mushy. Remove from heat, remove pears from saucepan and place in a flat, non metal baking dish, poor poaching liquid over the pears until they are covered. Cover the baking dish and put into the refrigerator, chill for at least 1 hour, the pears are best served at room temperature or cold. They keep well, if they remain covered with poaching liquid and chilled.

Orange Ricotta/Yogurt Sauce
Combine all ingredients in a mixing bowl, mix well until smooth.

To serve, place a pear half on a plate with a lipped edge, drizzle with ricotta sauce and sprinkle a little fresh orange zest over the top for color, garnish with fresh mint or strawberries.

3 Cups high quality buttermilk pancake mix (I prefer Krusteaz buttermilk, but any high quality Complete brand will work)
2 teaspoons freshly grated lemon zest
½ teaspoon nutmeg
2 cups unsweetened sparkling water, (club soda will work fine)
1 ½ cups fresh or IQF frozen blackberries (if using the frozen allow them to defrost in a colander until at lease partially defrosted, if they are very large cut them in half crosswise)
Sweet Lemon Butter (recipe below)

Preheat a griddle to 375, grease lightly. Place the pancake mix, lemon zest and nutmeg in a large bowl mix well. Add sparkling water, stir well, but leave some small lumps, do not over mix. Ladle ¼ cup of batter onto hot griddle, immediately sprinkle a few berries onto batter, when small bubbles cover the top of the pancake flip, and cook through. Serve with sweet lemon butter and powdered sugar.

Sweet Lemon Butter
1 stick (1/2 cup) unsalted butter - softened
2 Tablespoons powdered sugar
1 Tablespoon fresh-squeezed lemon juice
2 teaspoons freshly grated lemon zest
Makes about 2/3 cup.
an electric mixer until light and fluffy, add sugar and beat until completely mixed. Add lemon zest and lemon juice. Continue to mix until combined. Transfer to small serving bowl. This will keep for several weeks and is good on just about anything!

1 stick unsalted butter
½ pint grape tomatoes, sliced in half lengthwise
2 large Portobello mushrooms, chopped into ½ inch pieces
¼ large red onion, diced
1 teaspoon dried oregano
2 teaspoons dried basil
¼ teaspoon fennel seed
1 dozen eggs
1 teaspoon salt
½ teaspoon freshly ground black pepper
dash Tabasco sauce
1 teaspoon sugar
1 bag grated Kraft Italian Five Cheese Blend, (mozzarella, provolone, Parmesan, Romano and Asiago)
8 ounces cream cheese, cubed
4 or 5 leaves fresh Basil, julienned (optional)

In a large heavy frying pan, melt the butter over medium high heat, and add the halved tomatoes, Portobello’s, diced onion, dried oregano, dried basil and fennel seed. Reduce heat to medium and stir frequently until all ingredients are lightly browned and fragrant (about 10 minutes). Reduce heat to low and cover the frying pan.

Put the eggs, salt, pepper, Tabasco and sugar in a blender and blend on high until frothy, uncover pan and add the egg mixture to the mushrooms & tomatoes. Raise heat to medium high, add the cheeses and cook until the eggs are set, stirring constantly and scraping the sides and bottom of the pan towards the center of the pan. Add the fresh basil just before the eggs are fully set. These eggs will be soft and creamy and not as firm as regular scrambled eggs.

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