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

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

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

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!
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)
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

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


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)

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

Monday, September 30, 2013

Individual Plum Crisps -- a Southmoreland Guest Favorite


3 fresh, firm plums
3/4 cups oats
1/2 cup sliced almonds
1/2 cup dark brown sugar
1/4 cup (1/2 stick) melted butter
1 cup low fat vanilla yogurt

Preheat oven to 400 degrees.  Neatly cut plums in half and remove the pit. 

Place plums, cut side up, on a pie pan or cookie sheet.  Using an ice cream scoop, place one full scoop of the topping with pressure (so it stays put) on top of the plum. 


Bake for 20 minutes or until topping is crisp and fruit begins to shrivel slightly.  Remove from oven and set aside.  In an individual serving dish, place one heaping tablespoon of low fat vanilla yogurt.  Gently place one plum in the cloud of yogurt and serve. 

Mark Reichle and Nancy Miller Southmoreland on the Plaza

Friday, May 31, 2013

Southmoreland on the Plaza Recipe Contest Winner

…and the winner of the gift certificate is…
None other than Elton & Barbara Craig from Olathe, KS for their Bourbon- Apricot Sauce!  Yes, that is their real last name and yes, they suspect they are related to Elijah Craig. 
Our runner up is Lindsay Weiss of Overland Park, KS for her Bourbon-Spiked Brown Butter Chocolate Chip Cookies.

Bourbon-Apricot Sauce
(for chicken, pork chops or pulled chicken or pulled pork)

1 cup apricot fruit spread or preserves
2 cloves chopped garlic
2 tsp. Worcestershire sauce
1 Tbs. cider vinegar
1 tsp. lemon juice
2 Tbs. Elijah Craig bourbon
Season with salt and ground black pepper

Combine ingredients and cook over low to medium heat 25 minutes.
Can be used as a glaze when grilling or baking chicken or pork chops and as topping on pulled chicken or pork.  Delicious!

Bourbon-Spiked Brown Butter Chocolate Chip Cookies

2 1/2 cups quick oats
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup (2 sticks) unsalted butter
3 eggs, room temp
1 teaspoon vanilla
1 tablespoon Bourbon
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups bittersweet or semisweet chocolate chips
1 cup chopped pecans, lightly toasted

To toast oats, place in a large, dry nonstick skillet over medium-high heat on your stove top. Cook, stirring frequently, for 5-7 minutes or until they are golden brown. Cool completely.
Combine sugars in a large bowl with a wooden spoon. Brown butter in a saucepan over medium heat. (Here’s a quick tutorial if you need it.) When butter browns to a dark golden brown, remove from heat and pour over sugars. Stir butter and sugars together, and set aside to cool for 15 minutes.
Combine dry ingredients in a separate bowl. Add eggs, vanilla and bourbon to the butter and sugar mixture and use an electric mixer to combine. Gradually add in the dry ingredients and chocolate chips & pecans. Mix until just combined, and then stir in the oats. Dough will be very thick. Cover with plastic and refrigerate for 8-24 hours. (This is for flavor – I think it tastes better after refrigeration, but you don’t HAVE to wait. Cookies will be flatter if you bake immediately and you may need to shave a minute or so off bake time since they won't have any chill.)
Preheat oven to 350 degrees, and let dough sit at room temperature so it’s easier to scoop. bake 2-3 tablespoon-sized dough balls for 10-12 minutes. Do not over bake, these should appear a little underdone in the center when you first take them out.
These are the only cookies I’ve ever made that taste slightly BETTER when cooled. When warm, the bourbon taste is stronger.

Mark Reichle and Nancy Miller Southmoreland on the Plaza