Cedar House Garden: It’s a Spring Thing

With Spring in full bloom and the addition of the fresh herb and vegetable garden at the inn,  it’s time to get creative!  In the next few weeks we will experience a micro harvest of pepper varietals, heirloom tomatoes, herbs, and greens. That bounty will inspire new breakfast dishes for my favorite guests…

This week we introduced a new “Farmhouse Strata” featuring homemade parsley/basil pesto straight out of the garden, topped with heirloom cherry tomatoes, smoked paprika, Dijon béchamel, and a prosciutto crisp!  We will post the recipe, but better yet come visit and I’ll make it for you!

Cedar House Garden of Eatin vegetable beds
Cedar House Garden of Eatin vegetable beds

“Breakfast Reimagined” Cedar House Inn Cookbook

Cedar House Inn Cookbook Cover

In June of 2009, armed with rose colored glasses and blind faith I embraced Cedar House Inn, my labor of love.

It’s been several years now and along the way my fantastic guests, culinary adventurers all, encouraged the creation of a Cedar House Inn cookbook, and so we persevered.
I do not pretend to have the skills to create even a “Cook Pamphlet”, but I was inspired by those brave & loyal guests to gave it a try. In my world, cooking is one part talent, two parts enthusiasm, and a lot of luck. We certainly hope that you enjoy our efforts and have much success with yours to create these delights in your own home.

20 step-by-step dishes, including:

  • Baked Pear Strusel with Wild Berry Compote
  • Crunchy Caramel Breakfast Rolls
  • Berry Parfait with Homemade Banana Bread Croutons
  • Cedar House Inn Signature Juice Blend Mimosa
  • Breakfast Tart with Homemade Pesto & Caramelized Onions
  • Toasted Butter Pecan Belgian Waffles
  • Fresh Fruit Bird of Paradise with Honey Ginger Drizzle
  • Beth’s Bodacious Bacon Jam

With love and appreciation,

Cedar House Mimosa

MimosaWant to add a little sparkle to your Easter weekend celebrations? Try our Cedar House Mimosa!

Start with our Cedar House Juice Blend

1/3 Ocean Spray Cranberry Juice Cocktail
1/3 Fresh Orange Juice
1/3 Simply Orange/ Pineapple Juice

Add your favorite chilled champagne or sparkling cider into frosted flutes and enjoy!

Caramel Apple Stuffed French Toast

caramel_apple_french_toastCaramel Apple French Toast

Serves 10-12

Three Loaves of day old White Bread
½ of a 24 Ounce Container of Philadelphia Cream Cheesecake filling
10 Large Eggs
2 Cups Whole Milk
1 Cup Buttermilk
¾ Cup of Sugar
2 t Cinnamon
½ t Nutmeg (1/4 t Freshly grated is best)
½ t Kosher Salt
Maple Syrup
2 Cans of Apple Pie filling (Its easier!)
½ Cup of Chopped Walnuts
Whipped Cream
1/2 Sliced Strawberry per person

• Slice the bread loaves into 1 inch cubes and let dry on a baking sheet while you prepare remaining ingredients
• Move bread cubes to (2) 11×14 Pyrex Baking Dishes
• Place dollops of Philadelphia Cheesecake mixture sporadically over the top of the bread cubes (about 9 dollops per dish)
• Whisk together the Eggs, Milks, Cinnamon, Nutmeg, Sugar and Salt
• Pour liquid mixture over bread cubes allowing the extra to remain in the dish to be absorbed by the bread cubes
• Press lightly to ensure absorption
• Cover with plastic wrap and refrigerate overnight
• The next morning remove the plastic wrap

• Pre-Heat the oven to 350’
• Cover the Pyrex dishes with foil taking care not to touch the top of the bread with the foil
• Bake 350’ for 30 minutes, remove foil and bake for another 25-30 minutes uncovered

• Cut the Stuffed French Toast into large squares for presentation and position in the center of the plate. You can also prepare in 5×5 Square ramekins for individuals presentation.
• Place 2 T of the Apple Pie mixture in the center of the French Toast. Drizzle with Caramel Sauce and Maple Syrup to taste.
• Dust with Powdered Sugar and sprinkle with Chopped Walnuts.
• Top with a Strawberry Half and Whipped Cream for a little decadence!

Quick and Easy Homemade Caramel Sauce

½ Cup of White Sugar
½ Cup of Brown Sugar
1 Stick of Unsalted Butter
½ Cup of Whole Milk or 1/2&1/2 for a richer texture
¼ t of Salt (or a touch more to taste)

Place the Butter, Sugars and Salt in a medium sauce pan
Over medium heat
Stir until the Butters, Sugars and Salt until dissolved
Add Milk/Cream and let the mixture boil aggressively
For 4-5 minutes stirring every 10 seconds to prevent
The mixture from sticking
Remove from heat and let cool completely to room
temperature before using
You can store in a glass jar for up to 3 weeks
To re-heat remove lid and place in a microwave for 20 seconds


Cedar House Cookies

Cookies_CHISatisfy your resident “Cookie Monsters” with our Cedar House signature cookies! Easy to make, but not easy to keep around so make plenty and enjoy!

Cedar House Cookies

• 1 cup butter
• 2 eggs
• 2 teaspoons vanilla
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups quick oatmeal
• 1 cup chopped walnuts or your favorite nuts
• 1 cup flaked coconut
• 1 cup semi-sweet chocolate chips
• 1 teaspoon of salt

• Cream together sugars, butter, and eggs
• Sift together flour, baking powder, and baking soda
• Add to creamed mixture
• Add oatmeal, nuts, and coconut
• Mix well with wooden spoon (a good workout!)
• Drop by teaspoon on ungreased cookie sheet

Bake in preheated oven at 350’ for about 10 minutes – Careful not to overbake
Makes about 5 Dozen Cookies

Breakfast Re-imagined & Our first Recipe share!

Breakfast_Blog_PhotoHere is our #1 requested recipe!

Baked Pear Streusel

Serves 8

1 cup Quick Cooking Oats
½ cup Brown Sugar, firmly packed
2 Tablespoons All-Purpose Flour
½ Teaspoon Ground Allspice
½ Teaspoon of Cinnamon
6 Tablespoons Unsalted Butter
¼ cup almonds chopped

Combine oats, brown sugar, flour and allspice. Cut in butter until mixture is crumbly – Stir in nuts – Cover and chill

4 Firm Bosc or Bartlet Pears
Cut in half lengthwise and scoop out seeds and stem

8 ounces Plain Yogurt
1 Tablespoon Honey
In small bowl, combine Yogurt and Honey – Cover and chill

Heat oven to 350
Line Baking Sheet with Parchment Paper to prevent sticking

• Place pears cut side down on baking sheet and bake 30 minutes or until pears start to soften
• Turn pears over, place in baking dish, spoon oat mixture over pears
• Bake 30 minutes (or until soft) until topping is light golden brown
• Allow the pears to cool
• Plate pears (The photo will give you an idea but be creative!)
• Spoon the Blueberry Compote (recipe below) on 1/3 of the Baked Pear and drizzle the Yogurt Sauce in a crisscross pattern over the pear
• Serve Warm…

Blueberry Compote

1 Tablespoon of Corn Starch
½ Cup of Water
¼ Cup of Orange Juice
1 Cup of Frozen Blueberries
¼ Cup of Sugar

• Combine Water and Corn Starch over medium heat it until thickens
• Add Orange Juice
• Bring to a simmer and add fresh or frozen Blueberries and Sugar
• Simmer until the pour thickens and reduces slightly
• Keep warm until ready to use

If you love this recipe, there are many more in the Cedar House Inn Breakfast Re-Imagined cookbook. Click here to order your copy.