Enjoy these bed and breakfast recipes courtesy of the kitchen at the Mountain Goat Lodge, our Salida, Colorado country inn.

Mountain Goat Monkey Bread
Spray a bundt pan with cooking spray (Pam).
Sprinkle in:
½ cup chopped nuts (walnuts or pecans)
Place 18 Rhodes Frozen dinner rolls on top of nuts.

Mix together:

1 stick of butter, melted
½ cup brown sugar
1 package of cook and serve butterscotch pudding (3 ½ oz)

Pour sugar mixture over the rolls in the pan. Put a dinner plate over the top. Leave out overnight.
The next morning, remove plate and bake in preheated 350 degree oven for about 25 minutes, until light golden brown. DO NOT OVERBAKE!
Rest 2-4 minutes and then invert over onto a platter.

 

 

    Mountain Goat Lodge Smoky Huevos Rancheros

    This is an adaption of a Rachael Ray recipe from the Food Network. At the lodge, we use our homemade feta or queso fresco cheese crumbled on top of the

    fresh hens eggs, served over easy. Serves 4

  • 4 hard tostado shells (We use Mission Estilo Casero shells)
  • 1-2 T. oil
  • Salt and pepper
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, finely chopped,
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1 tablespoon pureed chipotle in adobo
  • 1 can petite diced tomatoes  (15 ounces)
  • 1 can tomato sauce (8 ounces)
  • 1 can black beans with sauce (do not drain) (14 ounces)
  • About 1/2 teaspoon ground cumin
  • 4 extra-large eggs (we use our fresh farm eggs)
  • 1 avocado, diced
  • Juice of 1 lime, optional
  • A small handful of cilantro leaves, optional
  • 1 cup crumbled queso fresco or feta or similar

      Preparation

      Warm tostada shells in 170 F. oven until ready to serve.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add the onion and garlic and season with salt and pepper. Add the bay leaf, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce the heat to medium and let the sauce thicken for 10 minutes. Remove the bay leaf and cinnamon stick. Add the beans and season with cumin. Reduce the heat to low.

Place a little butter in a nonstick skillet. Add 4 eggs and cook to order – sunny, over-easy or fried.

Dress the diced avocado with lime juice, salt and pepper.

To serve, place a crispy tortilla on plate, top with black beans and pour the red sauce over the beans in a thin, even layer. Top with an egg and arrange the avocado pieces around the dish. Sprinkle with cilantro and queso fresco. Repeat with the remaining ingredients and serve.

 

 

Esther’s Feta Cheese and Tomato Frittata
For this dish, we use farmstead feta cheese, made from the milk of our favorite milker, and matriarch of the herd, Esther. This versatile dish can easily be made vegetarian by omitting the ham, and adding a sliced sautéed potato or other veggies. (Serves 4 – generously)

In large nonstick frying pan Saute together:

1 T olive oil,
½ cup chopped ham
2-3 scallions, chopped
Whisk together:
6 large or 8 small eggs
1 T Milk
Tabasco (6 shakes)
Pour into frying pan on low heat and stir to combine eggs and meat/onions.
Gently add:
1 tomato (diced)
3-4 ounces of feta cheese, crumbled

Preheat broiler; Put a lid on the pan to cook the eggs until almost done, but still a little runny.
Put under broiler to finish cooking and lightly browned on top.
Sprinkle with additional chopped tomato, fresh chopped herbs and more feta cheese. Cut into wedges and serve.

 

 

Baked Grapefruit Alaska
This dessert surprises and delights as a Breakfast fruit course! Can be made with any tart fruit if not a fan of grapefruit. (Serves 6)

Ingredients:
3 grapefruits - or 6 Dole Ready to eat Grapefruit sections 6 oz each.
1/4 cup brown sugar (omit if using Dole - already sweetened)
1/2 teaspoon vanilla extract
4 egg whites
1/4 cup sugar
1 1/2 cups good quality extra firm vanilla ice cream

Preheat 450 degree oven

With sharp knife, remove the skin and all the white part of the grapefruit. Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane. Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins. In a large bowl, beat egg whites until light and fluffy. Add sugar and beat until meringue is glossy and holds stiff peaks. Top each ramekin with 1/4 cup of ice cream. Cover with meringue and bake until golden brown, about 5 minutes. I like to use large shallow coffee mugs as it turns out looking like a Latte when it comes out of the oven!

 
 
 
 

Mountain Goat Lodge
9582 U.S. 285 N, Salida, CO 81201-9555
Local Phone: 719-539-7173
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