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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.
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Banana’s Foster French Toast
Quite decadent – but then, you’re on vacation! (Serves 4-6)
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You'll need:
» 1 day-old loaf of artisan-style French bread, cut into 1” slices
» T. butter – for frying French toast
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Filling:
» 8 ounces cream cheese
» 1/4 cup brown sugar
» 1/4 cup pecans chopped |
Soaking mixture:
» 6 eggs
» 1 cup half/half
» 1 t. vanilla
» 1 t. sugar |
Banana Topping:
» Half stick of butter
» 1/4 cup of brown sugar
» 1/4 cup pecans whole, toasted (optional)
» 1 ounce of Rum
» 4 large firm bananas, sliced on the bias |
Mix filling mixture onto half of the sliced bread, covering with the other slice and pressing firmly together. Soak sandwiches in the milk/egg/vanilla/sugar and start frying them over medium in a little bit of butter until golden on each side.
Meanwhile - in separate non-stick frying pan, sauté together the butter, brown sugar, rum, and pecans until syrupy, add the bananas and quickly coat and heat them, but take care not to “cook” them. To plate: cut each sandwich in half diagonally and prop one half up on top of the other. Spoon a generous portion of bananas and butter rum sauce and sprinkle with pecans.
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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.
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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)
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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 |
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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!
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