Breakfast in Garden

Posts Tagged ‘recipes’

Pinehurst Inn Breakfast: Celebrating Summer Harvests in Cold of Winter

January 24th, 2014 by Nancy Sandstrom

white bowl with overflowing blueberries and a partially slices loaf of sour dough bread.As we prepared our Pinehurst Inn breakfast this morning, I was struck by the beautiful color of the blueberries pulled out of the freezer. Every time I look at these deep blue jewels, I am filled with joy. Please understand…..I am a blueberry junkie. I have been known to put blueberries on many food items ranging from pork chops to eggs.

That being said, there are those tried and true recipes that simply always work. For inns, they become expected fare by returning guests. So this morning, when we gave the menu to our guests,  they lit up with a smile. Even though they were new guests for us, they had been referred by some of our frequent guests who mentioned our Blueberry Cream Cheese French Toast. They knew they were getting the true Pinehurst Inn Breakfast.

We try very hard to incorporate locally grown / produced ingredients into all our recipes. This time of year, clearly we are working with what’s in the freezer or available this time of year. In the case of Blueberry Cream Cheese French Toast (recipe below), this is relatively easy.

  • The Bayfield blueberries in our freezer are a part of the approximately 150# that we’ve stashed away to last through the winter. Hats, scaves and mittens off to Highland Valley Farm – the Dale family knows how to grow berries. They are one of a number of terrific Bayfield orchards.
  • The cream cheese in this case was “home made”, the leave-behind on my most recent production of whey (yes, the whey is another very cool story at another time).
  • The bread come from Ashland Baking Company, after our weekly visit to pick up the freshly baked, round sour dough loaves (the aroma in the car on these pick up days is wonderful!).
  • The eggs recently are coming from Chequamegon Food Co-op who does a great job of sourcing local egg people during a tough time of year (so, would you lay eggs when it is 15 below?).
  • The syrup comes from Wisconsin Maid Sugar Bush out of Park Falls. This golden syrup arrives by the gallon, hand delivered by the very folks who tap the trees, boil it down and bottle it. Lovely.

In other words, this recipe is built from hard work, tender care, heart & soul with a touch of joy added in. And as we prepare it, we know that it is something guests will enjoy. It’s a win-win.

So are you wondering about a recipe? Of course. We share happily below. All we ask is that you take some thought about where you are sourcing your ingredients. Making those right decisions definitely enhances the flavor and adds that last ingredient we all need…..a bit of true joy.

Pinehurst Inn Blueberry Oven French Toast

Pinehurst Inn Breakfasts….Think Blueberries

October 31st, 2013 by Nancy Sandstrom

blue plate with blueberry french toast, partial view of rolled napkin, and pansies.

Pinehurst Inn is a “B&B”. We got the beds part down – comfortable, welcoming beds. The second “B” is for breakfast. And we feel pretty good about the breakfast part as well, although we are always trying to take it a bit further. But there are some recipes that just continue to work well for our Pinehurst Inn breakfasts. This is the case with our Blueberry Cream Cheese French Toast. When we introduce this entre to returning guests at the Bayfield B&B, they smile with happy memories and taste buds.

So for this post, we introduce all of you to the winning recipe – which can be done with blueberries, raspberries, or blackberries. We use a dense whole grain sourdough bread, local maple syrup and organic eggs. This recipe is so simple, can be made the night before and serves up beautifully. Served with local bacon or savory biscuits, it’s a winner!

Visit our Breakfast page to find the Blueberry Cream Cheese French Toast recipe.

As an inn with all our eyes and ears focused on sustainable operations, we make great effort to source our foods locally. So here are some of our “food partners” in the area.

Blueberries – Highland Valley Farm

Raspberries – North Wind Farm

Whole Grain Sourdough Bread – Ashland Baking Company

Maple Syrup – Northern Wisconsin Maid Syrup

Milk – Tetzner’s Dairy (their ice cream is to die for!)

Next time you visit us, be sure to check them out.

Calling all Cooks! Pinehurst wants your recipes!

November 17th, 2010 by Nancy Sandstrom

Pinehurst Inn Apple Cheddar MuffinsAre you a foodie? Do you love to cook and play with recipes? Do you get excited at the prospect of finding some great produce at your local Farmers Market? We’d love to connect!

Pinehurst Inn is seeking your help in expanding our breakfast offerings. We work hard to offer our guests wonderful breakfasts each morning with recipes that honor our local produce and products, provides options for various dietary needs and is simply good food. But it’s time for some fresh (no pun intended) recipes!

Send us your best recipe that might work for breakfast by January 15, 2011. We will select the top 5. These recipes will then be offered for breakfast to our guests through February 28, 2011 with the guests rating the recipes on a “1-5 muffin scale.” These overall ratings will be used to determine the winner.

The winner will receive three of the best Wisconsin Bed and Breakfast cookbooks along with a $50 Pinehurst Inn Gift Certificate.

Some suggested parameters:

The Quieter Season has Begun

October 20th, 2010 by Nancy Sandstrom

Well, it’s no secret. Things do tend to quiet down a bit here in Bayfield once Apple Festival is over and the fall colors begin to quiet down. It’s true. There is something special about this time of year though as well. There is something so incredibly cool about the sounds of the northeast winds blowing through the towering pines around this old house. The waters have begun to cool, but they have a certain sparkle at this time of year – no idea why, but these waters sure do twinkle at us when it’s sunny. Speaking of sunny, that is certainly something that we have had plenty of this harvest season. The weather has been amazing, and looking at the extended forecast we’re in for more! This is ideal hiking weather, and when you get that chill from the cool breezes, come inside, read your book by the fireplace and enjoy a delicious cup of tea.

While there may not be as many water activities to participate in at this time of year, there is still plenty to keep one occupied. There are still plenty of shops open, restaurants to dine at and of course trails to hike. Please contact us if you’d like more information on things to do at this time of year. Of course, we’d be remiss if we didn’t mention that we have some great specials running right now! If you stay with us during the midweek (Sun-Thur) you can get as much as 25% off your third night, or come in November and don’t miss out on the “Two for $222″ special.

Finally, this is a particularly nice time of year for baking! There’s nothing quite like the smell of fresh bakery warming you after a long cool hike. We have been sampling some newer recipes this year, and I think that this is one of our bigger successes:

Caramelized Apple Bread Pudding
Serves 8

Ingredients:
Apple filling:
4 Dudley apples, cubed (or any firm, tart baking apple)
1 stick butter (1/2 cup)
3/4 cup brown sugar
2 tsp cinnamon

Bread Pudding:
1 tsp nutmeg
1 loaf french bread (or any bread you prefer)
8 large eggs
1 cup half-n-half
2 cups buttermilk
2 tablespoons sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt

Topping:
about 1 cup rolled oats
about 1 cup pecans (or nuts of your choice) chopped
left over liquids from apples

1. Slice and cube bread and place in 9×13″ baking dish (spray pan, or use parchment paper)
2. Melt butter in large frying pan, add brown sugar, cinnamon and nutmeg – add apples to mixture and saute for a couple of minutes – careful not to over cook the apples (keep them firm)
3. Using a slotted spoon spread the apples over the bread cubes. Reserve butter mixture.
4. In a large bowl mix the eggs, milks, sugar, extract, cinnamon, nutmeg and salt – whisk well and pour evenly over bread and apples. There should be enough liquid to almost cover the bread.
5. Cover with foil and let rest in the fridge overnight.
6. Take the reserved butter & brown sugar mixture and mix with rolled oats and pecans – you’re looking for a pretty “goopy” consistency here.
7. Preheat oven to 350 degrees
8. Before putting in the oven, spread the topping over the bread and apples, and bake for 45-60 minutes.
9. Let rest for 10 minutes or so before serving to let the custard set.

Serve & Enjoy!

Have you ever tried a Bayfield apple?

August 24th, 2010 by Nancy Sandstrom

While it is still August, and there are still temps in the 80′s, the time has come to start preparing for Bayfield’s Fall harvest. Several of our neighboring orchards have reported that their early apple varieties are ready for the picking. There are reports of outstanding crops this year. We are all so very fortunate to have such an abundance of local foods in our area, and we are excited to share many of these flavors with our guests.

One of our more popular fall dishes is our Apple Cheddar Muffins, and of course we use apples from one of Bayfield’s many orchards. These muffins go very well both with an omelet at breakfast or with chicken or pork as a side dish.

We encourage you to take advantage of this wonderful time of year in Bayfield by taking advantage of the different fall promotions happening both at Pinehurst Inn, but throughout Bayfield. We are happy to be participating in the Bayfield Fall Harvest Lodging package. If you book 3 nights (Sun.-Thursday), you will receive 25% off of your third night AND a $25 Bayfield Gift Certificate good at any Bayfield Chamber member business.

So, while you enjoy your Labor Day holiday this weekend, don’t forget to make your fall plans and be sure to include Bayfield and the Pinehurst Inn.

Pinehurst Inn Breakfasts Using Local Foods

June 14th, 2010 by Nancy Sandstrom

As part of the Pinehurst Inn Sustainable Operations Plan, we have made a strong commitment to creating our full breakfast with as many locally grown ingredients as possible.

Fortunately Bayfield is blessed with amazing orchards providing berries throughout the summer. Fresh organic eggs are delivered to the Pinehurst kitchen weekly from Angel Acres Farm. Big Water Coffee provides freshly roasted coffee beans on a regular basis – ah, the aroma! Sour Dough Breads used for Pinehurst French Toast recipes come from Ashland Baking Company. Dairy products come from Tetzner’s Dairy – a great multi-generation farm that allows milk, cheese and more to be purchased on the honor system (oh, and let me tell you about their ice cream!!).

Consider the Pinehurst Blueberry Oven French Toast – incorporating Bayfield blueberries, organic eggs, fresh dairy whole milk & cream cheese and locally made sour dough bread. YUM!

Why purchase local foods?

  • Health benefits – fresher means high nutritional value
  • Taste benefits – fresher mean better taste and truly ripe
  • Economic benefits – supporting local businesses just makes sense as we keep our money recycling within our own area
  • Environmental benefits – sustainable farming supports the environment by enriching the soil, protecting air and water quality, and minimizing energy consumption.

Perhaps just as important are the great farmers and producers that we’ve gotten to know – all characters in their own right – who share not only their products and produce, but their love of the area and the knowledge that we are creating something yummy for our guests using their ingredients.

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