Breakfast Cereals, Desserts
Here is a further selection of recipes including a breakfast recipe for cereals (granola) and some fruit dishes.
Granola.
Markham House
4 cups rolled oats
1 cup coarsely chopped walnuts (or pecans)
2 tsp ground cinnamon
1 tsp ground nutmeg
¾ tsp salt
1 tsp orange rind
¼ cup maple syrup
¼ cup fresh orange juice
1/8 cup canola oil
¾ cup raisins (and/or pitted dates)
Preheat oven to 350 F. In a large bowl, combine the oats, nuts, cinnamon, nutmeg and salt. In a separate bowl, whisk together the orange rind, maple syrup, orange juice and oil. Pour over the oat mixture. Use your hands to thoroughly combine the ingredients. Bake for 30 minutes on an un-greased baking sheet, stirring twice.
Return the hot granola to the bowl and stir in the raisins and/or dates. Let cool. Store in an airtight container. Yield is 4½ cups.
Fruit Fool.
Gazebo Bed and Breakfast
2 cups mashed fruit
1 cup whipping cream
3 tbsp sugar
Select your fruit: strawberries, raspberries, blackberries or
chilled stewed rhubarb. This can be fresh but the texture
is better if you use frozen fruit (thus you can serve it all
year). Defrost
it until it is firm but not icy.
Whip the whipping cream with the sugar until it is stiff.
Then fold the fruit into the cream. Serves 6-8.
Poached Pears.
Carberry
Gardens Bed & Breakfast
2 cups dry red wine
2 cups water
1 cup white sugar
2 cinnamon sticks
1 tsp vanilla
4 slightly under-ripe, medium-sized pears
1 cup mascarpone cheese or whipped cream
Mint leaves
Heat first five ingredients in saucepan till mixture comes to a boil and sugar has dissolved. While this occurs, peel and core the pears. Trim a little from the blossom end of the pears so they will stand up. Add the pears to the syrup, cover pan and reduce heat to medium-low and gently simmer, turning pears from time to time, until pears are just tender, about 15-20 minutes. Remove from the heat and allow the pears to cool in the syrup, again turning them from time to time. Using a slotted spoon, transfer pears to a plate, standing them up. Store pears in refrigerator until ready to serve.
To make the sauce, boil 1½ cups of syrup until it is reduced by 2/3, then remove from heat and chill.
To serve, spoon a little of the syrup onto a dessert plate. Place pear in centre and pipe the cheese or whipped cream alongside the pear. Garnish with mint leaves and serve.
These bed and breakfast recipes may be used in your home. Further, each breakfast recipe may be printed or placed on a website provided this statement is added: Used by permission of Victoria's Finest Bed and Breakfasts, www.victoriafinest.bc.ca.