Friday, October 31, 2014

Country Club Plaza Bed and Breakfast's Caramel Apple Cider Sauce

CARAMEL APPLE CIDER SAUCE

Ingredients
2 c. Apple Cider
1 1/2 c. Brown Sugar
2 Tbs. Butter
1 tsp. Vanilla

Instructions

 

Place apple cider and brown sugar in a sauce pan and whisk. 


 

 Bring to a boil. 

Reduce heat and allow the mixture to simmer until it thickens to a syrup like consistency.  Remove from heat and slowly whisk in butter and vanilla. 
The sauce can be used immediately but allowing it to cool will result in a thicker consistency.  We serve this with Pumpkin Pancakes and Butternut Squash Waffles but find it quite an addition to our morning oatmeal.

Mark Reichle and Nancy Miller Southmoreland on the Plaza

Thursday, September 25, 2014

Versatile Guajillo Sauce Spices up Breakfast Entrees

On a trip to Napa I chose to forgo the winery parade and focus on the multitude of exceptional restaurants (and even diners) in the area.  It was on this trip that I fell in love with guajillo sauce.  It seemed to be on everything and was a delightfully roasted, rich and spicy (but not hot) sauce.  Upon my return to the Inn I worked to develop a sauce of my own. 

Ingredients:
20 Guajillo Chiles
Water
8 Tomatillos
1 Onion
4 Cloves Garlic
2 Tbs Olive Oil
Kosher Salt

Instructions:

Guajillo chilies are readily available in dry form.  The first step is to hydrate them.  Heat a heavy skillet to medium.  Place the dried chilies in the skillet and roast a few at a time, pressing them with a protected hand until they discolor a bit.  You will hear popping as you warm them.  Place the roasted chilies in a large bowl and cover with water.  Let sit for 30-60 minutes.  Remove the chilies from the water, de-stem and de-seed each and place in a food processor.   Pulse.  Scrape down the sides.  Add 1 cup of fresh water and begin processing. 



Continue to process and add water (1-2 cups) until mixture is smooth continually scraping sides as you go.  Set aside.

 
 
Preheat oven to 350 degrees. 
Place tomatillos, onion and garlic on a baking sheet. 
Drizzle with olive oil and roast for 30 minutes. 
Place 2 cups of the prepared guajillo chili mixture
into a blender.  Add the roasted tomatillo,
onion and garlic.  Blend until smooth. 
Add salt to taste. 
 
 

Guajillo sauce is excellent as a homemade enchilada sauce or as a complement to many dishes that require a mild chili sauce.  We love it with eggs and use it in the following breakfast entrée:
Grilled Sirloin with Black Beans, Egg and Guajillo Sauce
 

Mark Reichle and Nancy Miller Southmoreland on the Plaza

Saturday, May 31, 2014

Kansas City B&B-Spicy Sausage and Sweet Potato Hash Recipe

Add a little zing and a whole lot of color to your breakfast plate.  Move over home fries, there’s a new spud in town!  The combination of sweet potatoes, spicy sausage, and caramelized onions will perk up the sleepy head in you.  Great as a side dish, “wunderbar” topped with perfectly prepared sunny side up eggs

Ingredients
2 Sweet potatoes, peeled and diced
1 Vidalia onion, diced
16 Oz Spicy sausage (we use Jimmy Dean – Hot)
Salt and Pepper to taste

Instructions:
Cook the sausage in a large skillet over medium heat.  Once browned, remove from the skillet and set aside.  Add onions to the skillet and cook for 10 minutes or until caramelized.  Add sweet potatoes and cooked sausage to the caramelized onions.  Cover and cook until potatoes are tender.  Stirring occasionally. Add salt and pepper.   
 
We serve this hash as a savory entree with sunny side up eggs.  Poached or scrambled eggs would be fine too. 

If you are looking for a vegetarian option replace the sausage with 3 cups of Kale and add 1 tablespoon of Sriracha chili sauce.
 
Mark Reichle and Nancy Miller Southmoreland on the Plaza

Wednesday, April 30, 2014

Garden Frittata Recipe - a Versatile Urban Inn Favorite


GARDEN FRITTATA
 
A frittata is versatile and willingly accepts whatever you throw into it.  It is a wonderful venue for all kinds of vegetables, meats and cheeses and can be beautifully crafted and well thought out or equally as delicious with whatever randomly comes out of the fridge.  A friend of mine from college once told me her husband made her breakfast in bed.  I said how nice what did he serve?  When she replied a tuna and olive omelet I thought “good God what was he thinking”.  Now, I admire his ingenuity.
 
So, here is a basic recipe for a Garden Frittata.  Go crazy-- improvise!
 
Ingredients:
6 Eggs
½ C Heavy Cream
1 Tbs. Sriracha Sauce
2 Tbs. Butter
3 C Vegetables (Red Pepper, Zucchini, Onion, mushrooms, tomatoes and spinach)
2 Tbs. Fresh chopped basil
Salt and pepper to taste
½ C Feta Cheese (or another cheese of your choosing)
 
Instructions:
Pre heat oven to 350 degrees.  In a large mixing bowl combine eggs, heavy and Sriracha sauce and whisk.  Set aside.  Bring a large sauté pan to medium heat.  Begin adding vegetables until they reached the desired tenderness.  Add basil, salt and pepper and stir.  Pour egg mixture over the sautéed vegetables and top with feta cheese.  Once the edges start to bubble (approximately 5 minutes) place the pan in the oven to finish.  Cook until firm (approximately 10 minutes).  Cut the frittata into four even wedges and serve.

Frittata tips:
Some vegetables may need to cook longer than others.  I generally add items with the firmer texture, such as onions, red peppers and zucchini first, followed by items that take less cooking time like tomatoes mushrooms or spinach.

Be sure meat is cooked.  Use the same pan in which you will eventually cook the frittata.  Once the meat is browned thoroughly remove from the pan, drain off excess fat and start sautéing vegetables.  The moisture from the vegetables will help de-glaze the pan adding extra flavor. Add the meat back into the recipe before pouring egg on top.
 

I love to add a small salad on top
of the frittata.  Tear mixed greens
and pansy petals into a bowl and
lightly dress with olive oil, lemon juice,
salt and pepper.  Toss and place on top
of the frittata.
 
 
 
 
 
 
Favorite variations:
Bacon Tomato and Arugula
Ham and Asparagus
Artichoke Tomato and Feta
Spicy Sausage and Kale
 
Mark Reichle and Nancy Miller Southmoreland on the Plaza

Monday, March 31, 2014

Gluten Free Chocolate Waffle Recipe from Southmoreland on the Plaza

GLUTEN FREE CHOCOLATE WAFFLES WITH FLEUR DE SEL CARAMEL BUTTERCREAM
I developed this recipe to ensure Southmoreland guests who have a gluten intolerance are able to enjoy breakfast without concern. 
 
Be sure to check the labels for each of your ingredients to ensure they are certified gluten free.
This recipe is adaptable to regular flour as well.  Simply replace the gluten free flour in the waffle batter with an equal amount of all purpose flour.  You may not want to -- they are equally delicious prepared both ways.
 
Fleur de Sel Caramel Sauce
¾ c. Sugar
½ c. Water
¼ c. Corn syrup
1 tsp. Vanilla
½ c Heavy cream
2 Tbs. Butter
½ tsp. Fleur de Sel
In a small sauté pan combine sugar, water and corn syrup.  Cook over medium heat, stirring occasionally until mixture is an amber color.  Carefully, add vanilla, heavy cream and butter stirring constantly until smooth.  Stir in the fleur de sel and set aside.
 
Fleur de Sel Caramel Buttercream
1 ½ c. Confectioner’s sugar
½ c. Butter (softened)
¼ c. Fleur de Sel Caramel Sauce
Combine all ingredients in a mixing bowl and whisk until smooth.  Spoon into a piping bag fitted with a piping tip such as Ateco# 806. Set aside.
 
Gluten Free Chocolate Waffles
1 ½ c. Gluten free all purpose flour (we like Trader Joe's)
½ c. Cocoa
2 Tbs. Sugar
1 Tbs. Baking powder
½ tsp. Baking soda
½ tsp. Salt
3 Eggs
1 c. Milk
½ c. Vegetable Oil
1 c. Semi-sweet chocolate chips
Pre-heat the waffle iron according to manufacturer’s instructions.  Combine dry ingredients in a large mixing bowl and whisk to combine.  In a separate bowl combine wet ingredients and whisk until smooth.  Gently fold in dry ingredients into the wet ingredients and add chocolate chips.  Be careful not to over mix. 
 
Ladle the batter onto the hot generously oiled waffle iron and cook.
 
Cut waffles and arrange them on a plate.  Pipe buttercream on top and drizzle with fleur de sel caramel.  Serves 4.
 
 
 
Mark Reichle and Nancy Miller Southmoreland on the Plaza

Saturday, November 30, 2013

Recipe from the Southmoreland Kitchen - Cashew Hummus



CASHEW HUMMUS

Ingredients
1 can Garbanzo beans, drained
1/4 cup Cashew butter
1 clove Garlic
1 tsp. Lemon juice
1 Tbs. Curry Powder
1/2 tsp. Turmeric
1/2 tsp. Garam Masala
Water (approximately 1/4 cup)
Salt

Directions
In a food processor fitted with a steel blade combine garbanzo beans, garlic and cashew butter.  Pulse. Add lemon juice and spices and start the food processor adding water through the pouring until smooth.  Season with salt to taste.

Serve at room temperature with fresh pita bread, pita crackers or vegetables.


Mark Reichle and Nancy Miller Southmoreland on the Plaza

Wednesday, November 13, 2013

How to make Betty's Cherry Pie with a lattice top

We love our annual Pie Extravaganza which takes place the Wednesday before Thanksgiving every year here at Southmoreland on the Plaza. 

If you are considering a cherry pie for one of your Thanksgiving desserts (and who wouldn't) here are some tips on how to do it, courtesy of Mark Reichle, our innkeeper and chef. 

 
The video is rich with tips on rolling out a light and flakey dough with lots of suggestions on working with chilled butter, adding your ice water, and shaping & cutting your dough!





Let us know how this works for you when making your first (or next) lattice top Cherry Pie!
Mark Reichle and Nancy Miller Southmoreland on the Plaza