November 2008 Issue
Rise and Shine
The holidays are almost here, and company is coming. Impress your guests with these delicious breakfast recipes from Ohio's favorite inns.
This time of year, there are never enough hours in the day. Add houseguests to the mix, and things get even more hectic. For that reason, we turned to the innkeepers and chefs at four of Ohio’s favorite bed and breakfasts for tips on what to put on the table to please a hungry crowd. Here, these heads of hospitality share their favorite recipes and some sage advice for keeping your sanity in the kitchen (our favorite: if someone wants breakfast at 6:30 a.m., think Kellogg’s).Inn & Spa At Cedar Falls
For more than 20 years, the Inn & Spa at Cedar Falls has been a favorite destination for travelers seeking a peaceful getaway in Ohio’s Hocking Hills. And while the comfort of the inn’s cabins and cottages paired with the spectacular natural surroundings deserve part of the credit for its A-list status, the meals here are almost always the first things guests mention about their stay. Executive Chef Anthony Schulz — a graduate of Manhattan’s French Culinary Institute and veteran of several prestigious New York kitchens — took over the culinary reigns here nearly two years ago, and that continues to be the case (there’s still a buzz in the Ohio Magazine
offices about his strawberry-stuffed French toast). Here, he offers a twist on a breakfast staple. Serve it with potatoes O’Brien (diced potatoes with onions and peppers) and fresh fruit. 21190 St. Rte. 374, Logan, 43138, 740/385-7489 or 800/65-FALLS. www.innatcedarfalls.com
Sausage Egg & Cheese Muffins
Recipe courtesy of Chef Anthony Schulz of the Inn & Spa At Cedar Falls • Makes 12 muffins
1/2 pound bulk pork sausage
12 large eggs
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
salt and pepper to taste nonstick pan spray
Preheat the oven to 350 degrees. Brown the sausage and drain. In a large bowl, beat the eggs well and add the vegetables and garlic. Stir in the sausage and cheese. Season with salt and pepper. Spray the muffin pan and divide the egg mixture evenly. Bake at 350 degrees for 15 to 20 minutes or until a paring knife inserted in the center comes out clean.
Bed & Breakfast, Dellroy
“One of the things I love to make for breakfast any time of the year is pancakes — apple cinnamon, lemon ricotta, banana crunch, orange almond — and at holiday time, our favorite is pancakes with fresh cranberries,” says Linda Horn, who with her husband, Bill, runs Whispering Pines Bed & Breakfast in Dellroy on Atwood Lake. “We serve all our pancakes with the delicious taste of pure maple syrup from a local Ohio farm,” she says. Horn says she typically serves these hot cakes with eggs, glazed sausage and a cup of freshly ground organic coffee for a cold morning perk up that her guests love. 1268 Magnolia Rd. (St. Rte. 542), Dellroy (Atwood Lake), 44620, 330/735-2824. www.atwoodlake.com
Recipe courtesy of Whispering Pines Bed & Breakfast • Serves 4
1 cup fresh cranberries
1/2 cup all-purpose flour
1/3 cup whole-wheat flour
2 tablespoons cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup milk
1/2 teaspoon vanilla
2 tablespoons pure maple syrup, plus extra for serving 3 teaspoons melted butter
Fill a small saucepan with water and bring to a boil. Add cranberries and boil for 2 minutes. Drain and cool for 5 minutes, then coarsely chop. Whisk together all-purpose flour, whole wheat flour, cornmeal, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk together milk, vanilla, eggs and maple syrup until combined. Stir the cranberries into the milk ingredients. Fold the dry ingredients into the milk mixture just until combined. Stir in the cooled melted butter. Heat a griddle over medium heat, add butter and cook pancakes until bubbles dot the surface. Flip and continue until browned. Serve with warm pure Ohio maple syrup.
The Greenhouse Bed & Breakfast,
“When we first opened, we thought we had to be up at 1 a.m. to welcome guests back, then back up again at 4 a.m. to see guests off,” says Dee Shoemaker, innkeeper of the Greenhouse Bed and Breakfast in Chillicothe. “But now that we’ve been in business for 19 years, we realize that that’s not what’s important (in being a good host).” What does matter, advises Shoemaker, is serving guests something delicious, and letting them know you’re happy they’re there while you do it — a tough task on little sleep. “Our motto is ‘simple but good,’” she says. This French toast recipe is just that, she says — no frills, but a longtime favorite with guests. It’s good as is, or topped with fresh fruit or gingered strawberries and syrup. 47 E. Fifth St., Chillicothe, 45601, 740/775-5313. www.chillicotheohio.com/thegreenhouse
with Gingered Strawberries
Recipe courtesy of Dee Shoemaker of the Greenhouse
Bed & Breakfast • Serves 36 slices Texas toast
1/2 teaspoon salt
3/4 cup milk vanilla, cinnamon or nutmeg (optional)
1/2 cup butter
For the Gingered Strawberries
1 cup granulated sugar
2 cups water
1 3-inch piece
fresh ginger, peeled
1 pint strawberries, sliced
Cut bread diagonally to create 12 triangular pieces. Beat together eggs, salt and milk until blended. (Dee says she often adds a splash of vanilla or a dash of cinnamon or nutmeg to the mixture for extra flavor.) Preheat an electric skillet to warm. Spray with non-stick cooking spray. Raise heat to 300 degrees and melt 6 tablespoons of butter in the skillet to completely coat cooking surface. Dip each bread triangle in the egg mixture, coating both sides. Place in the skillet and cook until golden brown on one side; flip toast, add the remaining butter and repeat on the other side. Place toast on a serving platter sprinkled with confectioner’s sugar.
In a small saucepan, bring the sugar and water to a boil. Add the ginger, reduce heat and simmer to infuse, about 2-3 minutes. Remove from heat and strain simple syrup. Cool syrup to room temperature. Add sliced strawberries, and infuse for 15 minutes. Strain and serve over French toast.“
Baked Cheese GritsRecipe courtesy of Malinda Anderson, Maplevale Farm Bed & BreakfastServes 63 cups
Bed & Breakfast,
Malinda Anderson runs Maplevale Farm Bed & Breakfast with her husband, John. The couple bought the 1856 farmhouse inn as a retirement project almost a decade ago, and have welcomed Miami University students and parents ever since.
Malinda’s strawberry bread is always a hit. “I’ve tweaked this recipe over the years, adding the cinnamon and nuts,” she says, which was enough to earn it a spot in Best Recipes from American Country Inns and Bed and Breakfasts (Thomas Nelson, 2004).
Malinda serves the bread along with baked cheese grits as part of a hearty country breakfast.
“I find with grits it’s a love/hate thing — they love them or they won’t even try them,” she laughs, adding that she’s had repeat guests request them with their reservation. The strawberry bread, however,is a unanimous favorite. 3891 Oxford Millville Rd.,
Oxford, 45056, 513/523-8909 or 877/506-2753. www.maplevale.com Strawberry Bread
Recipe courtesy of Malinda Anderson, Maplevale Farm Bed & Breakfast
Makes 18 muffins or two mini loaves3 cups
all-purpose flour 1 teaspoon
baking soda1 teaspoon
, beaten2 cups
strawberries (frozen or fresh)1-1/2 cups
pecans (optional) Preheat
oven to 325 degrees. In a medium bowl, sift
together the dry ingredients. In a separate bowl, combine
the eggs, strawberries, oil and (if using) nuts. Fold
the dry mixture into the strawberry mixture. Bake
at 325 degrees for 25 to 30 minutes for muffins or 45 to 60 minutes for mini loaves until a tester comes out clean.
cooked grits6 ounces
grated cheddar cheese2 large
eggs, beaten1-1/2 cups
evaporated milk2 Tablespoons
butter, melted1/2 teaspoon
Heat oven to 375 degrees. Grease 12 ramekins (or 3-inch muffin tins). Mix all of the ingredients and divide equally among the cups. Bake for 25 to 30 minutes or until firm.