Fredericksburg Cooking Academy

Breakfast: Bed and Breakfast Style

On Wednesday, July 25, 2007 the Fredericksburg Cooking Academy presented a new class entitled Breakfast: Bed and Breakfast Style. The sold-out class was taught by 4 Fredericksburg bed and breakfast owners aka: chefs with each presenting one of their favorite recipes.  All class recipies may be found on this BLOG.

Between the four chefs, we have prepared over 10,000 breakfasts so that definately qualifies us as experts on the subject.

The class toured the Fredericksburg Herb Farm and had a talk by a master gardener, Carol Seminara. Back at Town Creek Bed and Breakfast Molly Sagebiel was already cooking the tasting sample of her signature quiche. Fortunately, she already had it cooking in the oven –I don’t think the class could have waited the one hour cooking time to taste the cheesy treat.

Carol’s scones were probably, hands-down, the best scones anyone had ever tasted. The scones are her signature dish and she prepares them several times a week for her customers.

Jon Morse made a wonderful breakfast frittata that was lite on the calories and still delectable.  And, yes, I cooked up some baked pears and apples with yummy brownsuger and almond filling.

So basically, we cooked, laughed, ate and had a great time. Thank you to all who attended and helped teach. This class definately goes on the “let’s do it again!” list.
Till next week…

Bon Appetit
Connie

Printable Recipe: Town Creek B and B Stuffed Baked Apple                     
Recipe By : Connie Maes Gikas
Serving Size  : 8  

Amount        Ingredient 

4                 large  apples
1/2             lemon
1       cup    brown sugar
4       T        unsalted butter — chilled, cut into 1/4 inch pieces
                    allspice — to taste
1        t         apple cider vinegar
2       oz        apple juice
2       T         sliced almonds
                         

• Cut apples in half, lengthwise. Do not peel. Core using a melon baller and place in a baking dish. Sprinkle with fresh lemon juice.
• In a small bowl combine the brown sugar, butter pieces, allspice, apple cider vinegar and sliced almonds. Mix together ingredients until mixture is in peas sized chunks. Reserve some almonds to sprinkle on top.
• Using the same melon baller you used to core the apples, fill each apple half with a rounded measure of the sugar mixture.  Pour apple juice over top, then sprinkle with a few almonds.
• Bake at 350 degrees for 20 minutes. Apples should be firm, not mushy. 
• Per Serving (excluding unknown items): 177 Calories; 7g Fat (34.7% calories from fat); 1g Protein; 30g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 8mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

Serving Ideas : Carefully place each apple half in a small bowl, spoon juice from pan over each one. May top with a small dollop of whipped cream, yogart or sour cream.

NOTES : May use fresh peaches or pears. Can use practically any kind of apple but will have slightly different results based on variety.

Printable Recipe: Hill Country FrittataRecipe By : Jon Morse
Serving Size  : 4    

  Amount  Ingredient 
  1               tablespoon  olive oil
     1/2        medium  onion — diced
  1               small  potato — boiled, pealed, chopped
     1/2        teaspoon  Mrs. Dash Mesquite grilling blend
     1/4        cup  bacon — crumbled (Hormel Real Crumbled Bacon)
  1               avocado — peeled, sliced
  1               tablespoon  chives — chopped
     1/4       cup  Monterey jack cheese — grated
  3              eggs — beaten with 1 Tablespoon water or use the equivalent of Egg Beaters

• In large skillet, add olive oil, onions, seasoning and potatoes.
• Stir occasionally until vegetables are browned.
• Sprinkle the bacon, avocado, and chives evently in the pan.
• Pour in the egg mixture and sprinkle the cheese over the top.
• Cover and cook until cheese is clearly melted and begins to set up.
• Take off lid and off heat until sets up
• Cut into quarters and serve one quarter per serving.
• Remaining quarters may be sliced again and set out for seconds (they’ll disappear quickly).

Per Serving (excluding unknown items): 307 Calories; 24g Fat (69.9% calories from fat); 13g Protein; 11g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 334mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.

Printable Recipe: Pecan Scones Provencal  By: Carol Seminara                                                
Serving Size  : 8     

  Amount   Ingredient 
  2               cups  flour, all-purpose — plus a bit more for kneading
  3               tablespoons  sugar
  1               tablespoon  baking powder
     1/2        teaspoon  salt — kosher
     1/2        cup  unsalted butter — (1 stick) cut into 1/4-inch cubes and chilled
     1/2        cup  toasted pecans — chopped fine
  1               teaspoon  lavender flowers — chopped fine (can use organic lavender tea)
  1               teaspoon  lemon zest — grated zest from 1 lemon
     2/3        cup  whole milk — chilled
  1                egg — lightly beaten
                    pearl sugar — for decoration (can substitute sanding sugar or lavender sugar)
                    cooking spray — for greasing pan

• Preheat oven to 400 degrees F.  Line baking sheet with parchment and lightly spray with cooking spray.
• In a medium bowl, combine flour, sugar, baking powder and salt.
• Add chilled, cubed butter and cut into flour mixture using pastry blender (or your fingers).
• Stir in chopped pecan, lavender flowers and lemon zest.
• Add chilled milk and stir with a fork until soft dough forms.
• Turn out dough onto a lightly-floured surface and knead a few times to form a loose ball.
• Pat dough into an 8-inch diameter disk and place on prepared baking sheet.
• Lightly flour a serrated knife and cut dough into 8 equal sized wedges. Separate wedges slightly to allow air to circulate between scones during baking.
• Brush tops of scones with beaten egg and sprinkle docoratively with sugar.
• Bake at 400 degrees F for 16 to 20 minutes, or until golden brown and cooked through.
• Transfer cooked scones to wire rack immediately and allow to cool slightly before serving.

Per Serving (excluding unknown items): 256 Calories; 13g Fat (45.9% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 337mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

Printable Recipe:Carol’s Hill Country SconesRecipe By: Carol Seminara
Serving Size  : 8

Amount    Ingredient 
  2               cups  all-purpose flour — plus a bit more for kneading
  3               tablespoons  granulated sugar
  1               tablespoon  baking powder
     1/2        teaspoon  salt
     1/2        cup  unsalted butter — (1 stick), cut into 1/4 inch cubes and chilled
     1/4        cup  dried peaches — chopped
     1/4        cup  toasted pecans — chopped fine
     2/3        cup  milk — chilled
  1               large  egg — lightly beaten
                   pearl sugar for decorating (can substiture sanding sugar or regular granulated sugar)
                  cooking spray ( or shortening) for greasing pan

• Preheat oven to 400 degrees F. Lightly spray baking sheet with cooking spray.
• In a medium bowl, combine flour, sugar, baking powder, and salt.
• Add chilled, cubed butter and cut into flour mixture using pastry blender (or your fingers).
• Stir in dried fruit.
• Add chilled milk and stir with a fork until a soft dough forms.
• Turn out dough onto a lightly-floured surface and knead a few times to form a loose ball.
• Pat dough into an 8-inch diameter circle and place on the prepared baking sheet.
• Lightly flour the serrated knife and cut dough circle into 8 wedges. Separate wedges slightly (about one-eighth inch) to allow air to circulate between scones during baking.
• Brush tops of scones with beaten egg and sprinkle decorateively with sugar.
• Bake at 400 degrees F for 16-20 minutes, or until golden brown and cooked through.
• Transfer cooked scones to wire rack immediately and allow to cool slightly before serving.
    “Reprinted from Breakfast on a Silver Tray, copyright 2006 Carol Seminara and Joe Houde.”
  Per serving (excluding unknown items): 268 Calories; 13g Fat (43.8% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 337mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES :
This is the signature scone served at the Cottages at Limestone on Main.

We offer these to our guests with butter and Aunt Frances’s Red Jalapeno Jelly or
Fredericksburg Peach Preserves to complete their Texas dining experience.

This recipe can successfully be halved, making four regular-sized scones or eight miniature ones.

Printable Recipe: Camp David B&B Summer Quiche                      
Recipe By:  Molly Sagebiel 
Serving Size  : 8    
Categories    : Breakfast

  Amount   Ingredient 

  1                pie crust
     1/2         cup  bacon — cooked, chopped (can use pre-cooked)
  1                cup  vegetables — onion, zucchini or spinach, sun-dried tomato (use more or less if you wish)
  2                cups  Monterey jack cheese — shredded
  1 1/2         cups  half and half
     1/2         cup  ricotta cheese
  6                eggs
  1                teaspoon  herbes de provence — or to taste
  1                tablespoon fresh, chopped parsley

• Night before, combine, half and half, ricotta and eggs, salt and pepper. Add herbs. Beat well. Store covered overnight in refrigerator.
• Roll out piecrust, place in pie plate (that you’ve sprayed with non-floured cooking spray). Crimp edge. Sprinkle half the cheese on bottom of crust. Mix vegetables and bacon with remaining cheese. Toss with as much herbes de provence as you like. Sprinkle over first layer of cheese. Cover and refrigerate overnight.
• Next morning, preheat oven to 350. Stir the egg mixture again. Pour egg mixture over all. Sprinkle parsley over top. Allow to sit for at least 10 minutes. Bake 1 hour to 1 hour and 15 minutes . Let cool 10 minutes before slicing and serving.
• Garnish with fresh tomatoes, or slices of fresh fruit or parsley sprigs…whatever you have available.

Per Serving (excluding unknown items): 432 Calories; 33g Fat (68.7% calories from fat); 21g Protein; 13g Carbohydrate; 1g Dietary Fiber; 221mg Cholesterol; 617mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat.