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St. Augustine, Fl

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Breakfast Re-imagined & Our first Recipe share!

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Sep 05 2013

Categories: Cooking

Breakfast Re-imagined & Our first Recipe share!

Recently we tossed around the idea of offering a special mid-week reservation package at the inn that featured a cooking demonstration for our guests. The package, sort of a Breakfast Menu Make-Over, would include the opportunity to create a special breakfast dish with hands on guest participation.

The idea was met with rousing enthusiasm and as a result we have created the “Breakfast Re-Imagined” Package! The package includes special room discounts and amenities for participating guests. The classes will take place mid-day in the Cedar House Kitchen and each attendee receives a special room rate, a 1-hour class, the Recipe and Tools of the Day, and a keepsake Cedar House Apron!

We are offering the package on selected dates during the months of January, February and September 2014. Watch for information on our website under “Specials and Packages” for more details and come join me in the kitchen!

And to whet your appetite, here 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