Tuesday, April 3, 2018

Savory Croissant Baked French Toast with Dijon Mustard Poppyseed Glaze

The Avenue Hotel Bed and Breakfast, a Manitou Springs Colorado bed and breakfast,  entered the BedandBreakfast.com savory breakfast contest. As a the perfect Pikes Peak lodging accommodation we serve a full hot homemade breakfast each morning. The bedandbreakfast.com contest has two more rounds of voting, the Avenue Hotel Bed and Breakfast is now one of the top 4 finalists.



1 dozen Croissants
1 dozen eggs
1 ham steak (approx. 1 lb.), diced, sautéed in maple syrup
1 cup half and half cream
½ cup milk
½ onion, diced, sautéed to caramelized
2 tablespoons Dijon mustard
½ teaspoon salt
1 lb. 4 cheese blend

Glaze
½ cup butter
2 tablespoons Dijon mustard
1⁄3 cup brown sugar
2 tablespoons Worcestershire
1 tablespoon poppy seeds

Dice ham steak and pan fry in maple syrup to glaze the ham. When
all the moisture has cooked off remove from heat; set aside. Dice onion
and sauté for about 7 minutes to caramelize; remove from heat and set
aside. Spray a 13 x 9 baking dish with non-cook spray. Preheat oven to
350 degrees. Cut croissants in half. In a large bowl whisk eggs and
half and half, milk, 1 tablespoon of mustard and salt. Submerge and
soak the bottom of each croissant in the egg mixture until soft, place
in baking dish. Continue until all croissants are in the baking dish.
Spread the remaining mustard on the bottoms of the croissants, layer
with ham, onion and cheese. Submerge and soak the tops of the
croissants in the egg mixture until soft and place a top on each bottom.
Bake for 20 - 30 minutes. In a saucepan, mix butter, brown sugar,
Worcestershire sauce, Dijon mustard and poppy seeds. Bring to a boil
and simmer for 2 - 3 minutes. Drizzle over croissants when serving

Sunday, March 25, 2018

It's Spring Time, Easter Pie

This custard pie is a light yummy Spring delight. Easy to make I did put in a pinch more orange zest.





3/4 cup powder sugar, plus for garnish
3 eggs
2 teaspoon pure vanilla
1 tablespoon orange zest
1 - 15 ounce ricotta cheese
1/2 cup cooked rice
1/3 cup toasted pine nuts
6 sheets phyllo sheets, thawed
3/4 stick butter, melted


Blend powdered sugar, eggs, vanilla, orange zest, and ricotta in a  food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside
Preheat oven to 375

Lightly butter a 9-inch glass pie pan.  Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides.  Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, layering t in the opposite direction as the first sheet. Continue layering the remaining sheets,alternating and buttering each sheet.  Spoon the ricotta mixture into the dish. fold the overlapping dough over the top of the filling to enclose it completely. Brush completely with melted butter. Serves 8 - 10

Courtesy of Giada De Laurentiis

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, March 23, 2018

WORLD'S BEST CHOCOLATE CHIP COOKIES




1 cup butter
¾ cup brown sugar
¾ cup white sugar
2 eggs
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounce bag semisweet chocolate chips
¾ cup toasted almonds chopped, optional


Preheat oven to 375°.In a shallow pan toast almonds. Mix butter and sugars until light and fluffy. Add eggs and beat well.
Combine flour, baking soda, and salt. Stir wet and dry ingredients together until well blended. The dough is very stiff and dry and may seem as though it is to dry to combine, but it will come together. Stir in chocolate chips and almonds. Put round spoonfuls of dough on acookie sheet a few inches apart. Bake 8 - 10 minutes until edges are just beginning to brown. Remove from cookie sheet and cool on rack.
This is a great recipe for high altitudes.         Page 235 in my "Breakfast and Beyond Too " cookbook


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, March 9, 2018

CRUSTY FRENCH BREAD




2 cups warm water
1 tablespoon sugar
1 tablespoon yeast
1 1/2 teaspoons salt
1 tablespoon vegetable oil
 5 - 5½ cups bread flour

Preheat oven to 375°. Dissolve yeast and sugar  in warm water (110°) in large bowl; allow yeast to proof or foam (about 10 minutes). Add
 oil and 3 cups flour; beat for 2 minutes. Stir in 2 cups flour and salt to make a stiff dough. Place in oiled bowl, turn dough to coat all sides,
cover and let rise until doubled. Punch down and divide in half. Shape
dough into two long slender loaves. Grease a large cookie sheet. Place loaves  on the pan and cut diagonal gashes on top of each loaf (I use scissors). Cover and let rise until doubled. Bake for about 30 minutes. Note: You can sprinkle
or spray water on the loaves during baking if you want a really
crunchy crust



.Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast