Browsing the archives for the Cook’n with Caroline category

breakfast today: baked pear starter and eggs benedict with delicious sides

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        Today Caroline served baked small, fresh Bosch pears stuffed with toasted coconut and toasted almond slices, on a bed of raspberry and Chambord sauce with mint garnish. Entrée course of eggs Benedict, steamed asparagus, baked pearl tomatoes with fresh herbs and parmesan cheese, and oven roasted potatoes.

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breakfast today: Deep Dish Spinach Quiche in Puff Pastry

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Today Caroline served this deep dish spinach quiche in puff pastry, accompanied with baked smoked chicken sausages and a side of mango and watermelon salsa. The first course was a fruit cup of fresh strawberries with fresh sweet cream.

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Baked Chardonnay Cream Eggs

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At Stonehurst Place we cook with Organic ingredients whenever possible. 2 tablespoons butter 1⁄4 cup chardonnay wine, plus more for additional flavor if desired 2 tablespoons all-purpose flour 1 cup whole mik sea salt and black pepper, to taste 1 teaspoon chicken stock paste 1 cup half and half cream 1⁄4 cup Parmesan cheese, grated [...]

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Pecan Tassies

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At Stonehurst Place we cook with Organic ingredients whenever possible. 1⁄2 cup butter, plus one Tablespoon, divided 3 ounces cream cheese, softened 1 cup all-purpose flour 1 large egg 3⁄4 cup light brown sugar, firmly packed 1 teaspoon pure vanilla extract 1⁄8 teaspoon sea salt 1⁄2 cup pecans, chopped 24 pecan halves Method 1. Preheat [...]

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breakfast today: Spinach & Cheese Puff Pastry Pie

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   Spinach and cheese puff pastry pie, pan seared pork cutlets, cantaloupe & watermelon in our own Stonehurst Place honey.

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breakfast today: Roasted Plums were a hit!

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from Innkeeper Caroline:“I brought back spices from our vacation cruise stop in Turkey, and roasted plums with a mixture of cinnamon, nutmeg, cumin, and cardamom (freshly crushed) in an emulsion of orange zest, orange juice and brown sugar.   Guests actually picked up the sherbet cups and drank the sauce.”

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breakfast today: Lemon Ricotta Cheese Pancakes and …

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Lemon Ricotta Cheese Pancakes with fresh homemade lemon curd, raspberry sauce and black peppered bacon. Caroline’s fruit course was a mixed berry cup with straw-, black-, blue-, and rasp-berries with a side bite of banana bread with a cream cheese and walnut filling. <sigh.>

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Ham, Spinach and Cheese Strata

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At Stonehurst Place we cook with Organic ingredients whenever possible. 1 tablespoon butter 1 9 oz box frozen shopped spinach, thawed and squeezed to drain 2 medium red bell peppers, cut into strips 1 cup sliced leeks, I will use a sweet onion or green onions as substitute 3 cups cooked ham, diced 2 cups [...]

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She’s done it again! Breakfast Today from Caroline’s kitchen:

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Roasted rosemary potatoes, roasted asparagus, eggs Benedict, grilled tomato with seasoned bread crumbs and asiago cheese.

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Sparkling Oranges

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At Stonehurst Place we cook with Organic ingredients whenever possible. 8 large fresh oranges, peeled and segmented 1⁄2 cup sugar 1⁄2 cup orange marmelade 1 cup white grape juice 1⁄2 cup lemon-lime soda 3 tablespoons slivered almonds, toasted 3 tablespoons flaked coconut, toasted   Method 1. Place orange sections in a large bowl. 2. In [...]

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breakfast today – pork cutlets and general yumminess!

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Starter of broiled grapefruit with blackberry garnish; Entree course of pork tenderloin cutlets, hash brown potatoes, baked egg cheese soufflé, with a homemade (of course!) apple cranberry cinnamon scone with fresh lemon curd.

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Breakfast today

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Grilled peach with fresh raspberries and raspberry sauce, garnished with sweetened whipped cream and fresh mint.   Eggs to guest’s preference with country ham, baked tomato slice with seasoned bread crumbs and Asiago cheese, fresh blueberry scones, and steamed asparagus with Hollandaise sauce. Recipes coming soon!

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