After coming back from vacation I spent two full days looking through my favorite cookbooks and organizing the stray recipes I have been wanting to try. For some crazy reason I have been feeling very adventuresome in planning our breakfasts and afternoon tea.
Case in point is this morning’s breakfast- I saw a recipe for Breakfast BLT’s- I am a huge fan of BLT’s but never thought of serving something like that for breakfast. This recipe suggested making the old fashion raised biscuit with a little bit of pepper, slicing the biscuit, placing bacon on the bottom, with sliced tomato, spinach or greens and topped with avocado.
I envisioned serving a small portion as our first course with our fruit and adding a side of honey dijon sauce if guests wanted the extra flavor. Byron was confused saying, “the bacon should go with the third course of omelets, and then shouldn’t the biscuit go with the eggs?” I agreed this was thinking out side of the box but happy to report that our full house enjoyed our savory breakfast this morning with little coming back. Next time I want to add two choices for the side- the sweet honey dijon and a more savory Aioli sauce. I always try to sample our new ideas and Harrison joined me outside for the sampling and agreed this combination was VERY yummy!
Following through with my adventuresome spirit we also tried two new tea recipes. Both were delicious and very well received, with several guests asking for the recipes that are highlighted below.
Every Saturday afternoon we like to put out our favorite Italian wines with cheese and crackers and this past weekend we added a savory shortbread cookie that paired perfectly with the rose and red wine. I would highly recommend and you can also get creative with different types of jam. We liked the Hot Pepper Cranberry Jelly. Shown below is the new recipe:
- ¾ cup unsalted butter, softened
- ½ cup confectionary sugar
- ½ teaspoon vanilla extract
- 1½ cups AP flour
- 2 Tablespoons chopped fresh rosemary
- ½ teaspoon kosher salt
- ½ ground black pepper
- ¼ cup pepper jelly
- In a bowl of a stand mixer fitted with the paddle attachment, beat butter, confectionary sugar and vanilla at medium speed until creamy, about 3 minutes. In a separate bowl whisk together the flour, rosemary, salt and pepper. With mixer on low, gradually add the flour mixture, beating until combined. Divide the dough in half, and shape into disks. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350. Line baking sheet with two pieces of parchment paper. On a lightly floured surface, roll half the dough in ¼ inch thickness. Using a 3" fluted round cutter, cut dough, retooling scrapes only once. Repeat with remaining dough. Using a 1" fluted round cutter, cut centers from half of the cookies. Place about 1 " apart on prepared pans. Bake until edges are lightly browned, 10-12 minutes. let cool on pan for 1 minute. Remove from pan and let cool completely on a wire rack. Spread about 1 teaspoon pepper jelly onto the flat side of all the solid cookies. Place cookie with cutout on top. Bake 2-3 minutes more. Let cool completely. Store in an airtight container at room temperature for up to 4 days.
We love coconut at the Freeman and Sunday’s tea included a new delicious Coconut Raspberry Delight along with our popular House Molasses Cookies. This recipe is so easy and if you like chocolate with coconut and raspberries it is sure to delight your palette.
- 2⅔ cups flaked coconut
- ⅔ cup sugar
- ⅓ cups AP flour
- ¼ teaspoon kosher salt
- 3 egg whites, slightly beaten
- ½ teaspoon almond extract
- 4 ounces melting chocolate
- ¼ cup raspberry jam
- Preheat oven to 325. Line cookie sheet with parchment paper. In medium bowl stir together coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop coconut mixture by teaspoon 1 inch apart onto cookie sheets, making 1 inch mounds. Lightly flour your thumb and press into the center of each mound. Bake in preheated oven for about 20 minutes until golden brown. If necessary press the tip of a wooden spoon into the indentation again. Cool cookies completely on cookie sheets.
- In a heavy saucepan melt your chocolate and dip the bottom of your cookie into the melted chocolate. Place cookies with the chocolate side up on parchment paper to cool. Add raspberry jam to the centers when you are ready to serve.
Happy Sunday everyone and springtime thoughts from Donna and Byron. We just hired a new landscaper this afternoon who will help us 1-2 days a week with our gardens. So excited to share them with you this summer. Our summer booking are way up from last year so book your room today to ensure you get your favorite boutique guest room for your summer stay.