Innkeeping NOW Summer 2015

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And the winners of our recipe contests are………………… From our Professional Judges: For the Winner of Best Recipe-Savory Egg Dish Sweet Potato Hash with a Fried Egg Ingredients: 2 Eggs 1 Large Sweet Potato 1/2 Cup Chopped Red Onion 4 Ounces Hot Breakfast Sausage 1/2 t Garlic Powder 1/2 t Onion Powder 1 t Smoked Paprika 1 T Butter Chives or Scallions for Garnish From Bruce Cadle, Innkeeper, Mountain Rose Inn 1787 Charity Hwy, Woolwine, Virginia http://www.mountainrose-inn.com/ inn.com/ Directions: -Dice Sweet Potato into 1/4'' pieces. -Crumble sausage. -Saute onion, sausage and sweet potato over medium heat for 20 minutes or until cooked through but not too soft. -Melt butter in a saute pan over medium heat. Cook the eggs until set then flip for one more minute. You want them slightly soft so the yolk will break and become a sauce for the hash. -Place hash in a shallow bowl, set one egg on top and garnish with chives or scallions. The People’s Choice Awards pick is also Sweet Potato Hash with a Fried Egg! For Best Recipe-Savory Egg Dish The People’s Choice Awards: Best Recipe Pancakes Olive Oil Pancakes • 1bar of dark chocolate shaved Ingredients: • Flaky sea salt • 1.5cups all purpose flour • Good extra virgin olive oil • 1/2cup cornstarch • Orange zest • 3tablespoons sugar • Extra Chocolate shavings • 2teaspoons baking powder • 1/2teaspoon baking soda • 1/2teaspoon kosher salt • 2cups buttermilk From • 3tablespoons extra virgin olive oil • 1large egg, beaten a little From Kathy LoVerde 1837 Cobblestone Cottage B&B 3402 West Lake Rd. Canandaigua, NY http://1837cobblestonecottage.com
From our Professional Judges: For the Winner of Best Recipe-Pancakes From Rick and Cheri Rojek The Heartstone Inn and Cottages, 35 Kingshighway, Eureka Springs, AR 72632 http://www.heartstoneinn.com The Heartstone Inn’s Peanut Butter and Chocolate Chip Pancakes Ingredients: 1 cup pancake mix, such as Bisquick or UpCountry Organics 1 egg ½ cup creamy peanut butter 1 cup milk ½ teaspoon vanilla 1 cup semisweet chocolate chips (mini chips work nicely) 1 Tablespoon unsalted butter Maple syrup Directions: Heat oven to 200 degrees. Stir the pancake mix, egg, peanut butter, milk, vanilla and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large nonstick skillet over medium high heat. Pour ¼ cup of batter on the heated skillet, three to four at a time, and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden. Transfer pancakes to a cookie sheet and keep warm in oven until ready to serve. Repeat with remaining butter and batter. Serve with maple syrup. Makes about 12 pancakes. Directions: 1. In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. In a small bowl, combine the buttermilk, 3 tablespoons of olive oil, and the beaten egg. Pour the liquid ingredients into the dry ingredients and whisk a few times, just till combined, and some lumps remain. Allow the batter to rest 30 minutes. 2. Heat a large skillet over medium-low heat. Spray pan and heat until shimmery. Pour 1/2 cup of batter into the center of the pan and immediately scatter a generous tablespoon of chocolate shavings over the pancake, then top that with a small pinch of flaky sea salt. Cook 1-2 minutes, until hollow bubbles appear around the top of the pancake and the edge looks good and crispy. Flip, and cook about 1 minute more, or until the bottom is evenly browned. Repeat this step, one pancake at a time, until all the batter has been used. 3. Serve the pancakes with a drizzle of good olive oil, some freshly grated orange zest, sprinkle of sea salt and chocolate shavings. It's a great day at the Cottage!
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Innkeeping NOW Summer 2015

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