As a woman who has loved to cook my whole life, buying a Bed and Breakfast seemed like the perfect way to use my talents, and enjoy it in the process. I love to have friends over for dinner and wine, but breakfast presented a whole new challenge! I wanted to serve unusual dishes that would be both delicious, special, and light. I found my first recipe in my own collection from my childhood. It has become a favorite of our guests-serve it with warm pure maple syrup and your family will love you for it!
4 Eggs, Separated
1 Cup Sour Cream
1 Cup Small Curd Cottage Cheese
3/4 Cup Sifted Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 Tablespoon Sugar
Beat egg whites, until stiff, set aside. Beat egg yolks until creamy. Add sour cream and cottage cheese. Blend. Mix dry ingredients and add to cottage cheese mixture. Gently fold in egg whites. Drop batter in small amounts onto greased, hot griddle. (Center will be slightly moist). Serve with warm pure maple syrup. Makes approximately 18, 4” pancakes.
I've been having a lot of fun trying different chocolate candies for our annual "Tapas, Jazz and Chocolate" event in August. Here is a video on how to make "Non-Pareils"-it's really simple and you'll impress your friends!
This bacon has been described as "the best bacon I've ever eaten, like eating candy!" I found the recipe in the Cowboys and Indians magazine, hence the name. It is actually from the Cafe Pasqual restaurant in Santa Fe, New Mexico.
2 Tablespoons mild red chile powder
¾ cup packed brown sugar
1/2 teaspoon smoked paprika
12 thick slices of applewood-smoked bacon (or regular bacon)
Parchment paper (essential!)
Preheat oven to 300 degrees.
Line a large baking sheet with parchment paper-let it hang over the edges.
Mix the red chile powder in a bowl with the brown sugar & smoked paprika. Bury each slice of bacon in the mixture, making sure each piece gets covered, twist it holding both ends, and lay the bacon on the parchment paper. Continue with all the bacon. Bake at 300 degrees for about 45-60 minutes. Transfer to serving plates with tongs-the sugar gets really HOT!