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Blue Heron Farm Bed & Breakfast, a peaceful serves up some great country-style breakfasts and here are some of our recipes. |
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Recipe Index
Sift together:
1-3/4 C flour
½ t. salt
2 t. baking powder
½ t. baking soda
1 t. sugar
Cut in:
5 T. butter
Add and mix:
¾ C. buttermilk
Knead dough gently. Pat it out to
½ inch and cut with biscuit cutter.
Bake about 11 minutes at 450
degrees.
Slice berries, and sugar to taste.
Split the biscuits, add berries and top with whipped cream.
Quick and easy to make, Bruschetta is an Italian dish that's traditional preparation is based on olive oil, garlic bread, country cheeses and vegetables.
1 Loaf
French Bread
Here are a few suggestions: Any rice pudding is delicious with pomegranates. Kitty Morse, author of numerous books on North African cuisine, suggests a delicious and refreshing dish of couscous, buttermilk and pomegranate seeds. A serving of couscous, vanilla yogurt and pomegranate seeds is also ambrosial. The seeds can be used to garnish almost anything, sweet or savory.
This was inspired by a recipe in Bon
Appetit, a truly inspiring publication!
The basic idea is a ramekin of
polenta, with bacon, if desired, baked in the oven with an egg
and topped with cheese. It's delicious!
I've found that I can use up any
leftover polenta on subsequent mornings by adding an egg and
cheese to a ramekin of polenta and microwaving until the egg is
done to taste. A really good, fast breakfast.
Polenta (Can be made a couple of
days ahead)
1 T. butter
¼ C minced green onions
3 C water
1 t. salt
1 C polenta
½ C grated Parmesan or Romano cheese
1 T. minced fresh thyme
Saute onions until soft.
Add water and salt; bring to boil
Whisk in polenta; bring to boil,
then reduce heat and simmer until creamy
and thick
Stir in cheese and thyme
Season with salt and pepper
Cool, cover and refrigerate
Baked Eggs
Preheat oven to 400 degrees.
16 slices bacon
12 ounces grated Gruyere cheese
8 eggs
three chopped green onions
1 t. chopped thyme
Fry bacon until slightly brown but
not crispy. Drain.
Butter bottom and sides of eight
1-1/4 C. ramekins,
More or less line the sides and
bottoms of the ramekins with the bacon, two slices each.
Put about 1/3 C polenta in each
ramekin, pushing it into the bottom and up the sides.
Sprinkle about ¼ C. cheese into each
ramekin
Crack one egg into each ramekin
Sprinkle with remaining cheese,
chopped green onions, thyme and black pepper
Bake on baking sheet until eggs are
set, about 20 minutes. Let stand for about 5 minutes
Run knife around sides and slide
onto plate to serve.
Basic quiche recipe: Any number of variations can be made from these three basic ingredients. When spring brought beautiful asparagus spears on the farm, we used them with Gruyere cheese for a delicious quiche: About 12 good sized asparagus spears, or more if they are thin. Steam or microwave them - they need to be just semi cooked and still a bit crisp. Cut into ½ to 1 inch pieces. Sauté until semi translucent, about half of a chopped onion, or several chopped green onions. This is the good part: Prepare the crust using four regular sized flour tortillas. Butter the quiche dish and place one tortilla in it to form the bottom. Tear the other tortillas in half and use the rounded part to form the sides. Butter the top sides of the tortillas. Place the onions, asparagus and cheese in the prepared dish, add the milk and egg mixture. Salt and pepper if desired. Bake at 350 degrees until set and crust is browned, about 20-30 minutes.
I had these beans many years ago in Key West, and was smitten. I find them much better than the black beans one encounters in most restaurants. Now that we're eating more whole grains and beans, I find them a delicious breakfast accompaniment, especially served on saffron rice. Wash and soak overnight:1 pound black beans Next day: Boil beans in the same water until almost tender. Fry until tender:
3 T. olive oil
Add the above and cook
slowly. Serve on saffron rice.
Boil until tender:
Boil over medium heat until tender:
Drain the above.
Save the juice! It's delicious and should be good for something!
Pour into a large
baking dish. Bake about 30 minutes, until heated. Note: The puree is quite sweet, and is good with lots of pomegranate seeds. One could serve a bowl of seeds on the side for those who wish to add more of them.
Sauté until slightly translucent: Top with sliced tomatoes and grated Romano cheese. Cook on the top of the stove on medium low heat until the bottom is set. Put in hot oven, or even put it under the broiler until the top is slightly browned
Defrost one sheet of
puff pastry (available in most grocery stores in the frozen foods
section)
Add:
Cook the filling until
almost done. It will finish cooking in the oven. Bake at 400 degrees until lightly browned.
10-12 oz Canadian Bacon, cut in squares
Scatter on top:
Whisk together:
Pour egg mixture over muffins, top with remaining
bacon
Sprinkle with: Cover with foil and bake for 40 minutes.
Remove foil and continue to bake until eggs are set
and bacon begins to crisp, about 20 minutes.
Beat well:
Add and stir well:
This is the good part:
Combine:
Mix
in and mash slightly: Fill the bottom crust with berries, cover with top crust. Prick and sprinkle with sugar, if desired.Bake until slightly brown
Big Apple Pancake, pictured above
Sauté 3-5 minutes in an 8" pan: 1/4
C. butter and 1 large apple, peeled and sliced
With a few
swift strokes, combine the sifted and liquid ingredients, and mix in a
good handful of blueberries. Cook as you would regular pancakes - spoon
mixture into a pre-heated, oiled griddle; and cook until bubbles appear
on the pancake. Then flip the pancake over and cook until golden brown
and done in the center. Top pancakes with yogurt, blueberries, and syrup
of choice. Yields 10 4" cakes.
 Blue Heron Farm Frittata - Serves 6 INGREDIENTS: METHOD: Sauté chopped onion and summer squash or favorite vegetable. Mix eggs and milk together, and then pour over the sautéed vegetables. Add Gruyere cheese. Top the mixture with onion slices, and sprinkled Romano or Parmesan cheese. Cook on low heat on stove top until mixture sets. Broil in oven to brown and set the top. 1 C. all-purpose flour In a large cast-iron skillet over medium-high heat, toast the flours together in batches, stirring frequently, until they emit a pleasant toasted aroma and turn lightly golden. Transfer to a large bowl. Stir in the cinnamon and the sugar. Set aside. 1-1/4 C. toasted blanched almonds Grind in a processor (or carefully in a blender) and add to the flour mixture. 2 T. honey Stir in and mix with hands. Roll 2 t. of the mixture between your palms to make ball 1 to 1-1/4 inches in diameter. Roll them in powdered sugar and set them in fluted paper cups. Garnish each with a slivered almonds. Selloh is considered to be a particularly fortifying snack, and is given to mothers after childbirth, or eaten at night during the Ramadan fast. From Cooking at the Kasbah by Kitty Morse. More information about Kitty and her books can be found on her website Kitty@Kittymorse.com.
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