Thought you’d like to see a couple of entrees that we served this week. The first is an orange/marmalade french toast served with a citrus sauce. Definitely one of our guests’ favorites.
Orange/Marmalade French Toast
We also tried a new frittata this week – Genoa salami, Fontina cheese, Vermont potatoes and cherry tomatoes – served with a pesto sauce. Our guests all gave it rave reviews – can we all say YUM!!!!
Hi – for those of you who don’t know me, I’m Quincy. Also known to my mom as her “baby boy”. Speaking of babies – the photo here of me is one of my baby puppy photos. Don’t we all love how we looked as babies?!?!? Anyway, I am here to announce that my mom has finally gotten her act together and is awaiting your comments on her blogs. So, let her know what you think about her blog!!!!
Quincy
The strawberries are gone – but now we are purchasing just-picked Vermont blueberries. We thought you’d like to see what we accomplished in the kitchen this weekend. The pound cakes were wrapped securely and put in the freezer;
Just-Glazed Blueberry Lemon Pound Cake
and the cobbler we served hot from the oven on Sunday morning was, well – in a word – yum!!!!! Don’t you wish you were here!!
Blueberry and Apricot Cobbler
We are coming to the end of this summer’s Vermont strawberries, so we thought you’d like to see what has come out of the kitchen the last couple of days. The strawberry almond breads below are waiting to be wrapped for the freezer. This way our guests can enjoy this treat when the strawberries are no longer in season and still get that just-picked taste.
Strawberry Almond Breads
Strawberry Baked-Stuffed Croissants
If you had been here this morning, this is what you would have had for breakfast. Yum! Wish you were here!!!!
We have been having a glorious 4th weekend. We and some guests viewed the Hildene fireworks from our backyard on Friday evening. On Saturday evening went to a friend’s for a bbq and an incredible fireworks display at their home. This morning for breakfast we served our traditional Vermont strawberry shortcake on poppyseed biscuits. Yum!! The photos show the just-picked berries and the finished product. Notice the special plate – how wonderful for that guest who was born on the 4th of July. Hope your 4th weekend has been spectacular.
Strawberry Shortcake on Poppyseed Biscuits
For the Biscuits:
2 3/4 cups flour
1/4 cup sugar
2 tablespoons poppyseeds
1 tablespoon baking powder
1 teaspoon salt
1 1/4 sticks unsalted butter, cut into small pieces
1 cup heavy cream
Preheat oven to 375.
In a large bowl of an electric mixer, combine the flour, sugar, poppyseeds, baking powder and salt with beater. Add butter and mix only until combined. With the motor running, slowly add cream, stopping just before the dough forms a ball.
Turn out dough onto a lightly floured surface and gently knead. With a rolling pin, roll out the dough to a 3/4-inch round. Cut out 8 3-inch circles. Arrange on baking tray about 2 inches apart.
Bake 5 minutes, reduce the heat to 350 degrees and bake until the biscuits are golden and firm to the touch. Cool on a rack.
For the Strawberries:
3 pints strawberries
2/3 cup sugar
Slice strawberries into a bowl; add sugar and stir until sugar is dissolved. Refrigerate for 1 hour.
Whipped Cream:
2 cups chilled heavy cream
Pour cream into large bowl of electric mixer and with beater or whip, whip to form peaks.
To Serve:
Split the biscuits in half. Place the bottom half on a plate, top with strawberries and then a mound of whipped cream. Place the biscuit top at an angle. Voila – a spectacular dessert for celebration. Unless you were at the inn today and we made it for you!
