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Breakfast
When you eat, eat well! Breakfast is prepared by innkeeper Steven Abide with help from his staff. Our cuisine is derived from different regions of the country, such as the Deep South, the Northwest, and Southwest. The three-course gourmet breakfast begins with a fruit course, followed by a main course such as Eggs Benedict or Scrambled Eggs w/Smoked Trout, and then a dessert course, possibly Banana Buttermilk Pancakes w/Toffee Topping. The menu constantly rotates to give our guests something new and exciting each day. In the words of our guests:
"All the comforts of home. Absolutely wonderful & delicious breakfast! - Tom & Nancy, Salt Lake City
For guests with allergies or other dietary requests, please notify the staff when you make your reservation. Below is a sample menu.
Check regularly for new recipes!
Bananas Foster Bread Pudding
1 12-oz loaf French Bread
1 cup heavy cream
4 cups half-and-half
2 1/2 cups sugar
8 T butter, melted
4 eggs
2 T vanilla
3 sliced bananas
Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9 x 13 inch baking dish. Place on middle rack of cold oven. Bake in a 350 degree oven for approximately 1 hour and 15 minutes until top is golden brown. Serve warm with Bananas Foster Sauce (recipe follows.
1/2 cup butter
2 cups dark brown sugar
4 ounces dark rum
2 ounces banana liqueur
2 bananas cut into small pieces
Melt butter and add brown sugar to form a creamy paste. Stir in liquors utnil smooth sauce is formed. Add bananas and simmer for 2 minutes. Serve warm over warm bread pudding with fresh strawberries.
from Cooking New Orleans Style!
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