A Room with a View

Archive for the ‘Recipes’ Category

Fresh, Flavorful Breakfasts Outshine Hot Springs Hotels

July 1st, 2013 by Kristie Rosset

Last week I attended a meeting in Baltimore, and stayed in a very well respected hotel chain with one of the larger self-service breakfast buffets. The only fresh item on the buffet was a banana! Pre-packaged foods and reconstitued scrambled eggs and sausage just cannot compete with the breakfasts served at our Hot Spring B&B.

I love to play with food, and creating fresh breakfast dishes using local products as much as possible is especially fun! As a member of the Eight Broads in the Kitchen, I continually gain new ideas from my colleagues par excellance. Among the Eight Broads, the discussion recently turned to breakfast salads.

When the temperature was nearing 100 degrees outside, I decided it was time to experiment and served a Breakfast Salad last week to great reviews. Poached eggs served over an arugula/spring mix topped with a homemade orange vinaigrette was light and tasty! Most guests said they’ve never had salad at breakfast, but really like it. In addition, we servedfresh peaches with cream, and a cinnamon crunch coffee cake.

Here’s some photos of recent dishes served at Lookout Point. Way better than a chain hotel breakfast!!


8 Broads in the Kitchen Featured in Boston Examiner

December 18th, 2011 by Kristie Rosset

As a member of the 8 Broads in the Kitchen, I was delighted to see our food blog covered in the Boston Examiner this past week. You’ll find some great holiday recipes on the site, including Evil Toffee (so named because it cannot be resisted, it’s so darn good).

The 8 Broads formed to create a fun food website, where we could offer tips and recipes to share with other foodies. In the process, we’ve become fast friends. In addition to the blog, we write for magazines, teach food demos, lead webinars, and have done radio shows.

I just posted to the blog my mother-in-law’s fabulous Christmas butterscotch marshmallow bars.

Butterscotch Bars

Only made at Christmas, these treats remind us of long-ago times in Winnipeg, filled with laughter and bitter cold weather.

What holiday foods bring back memories for you?

Ray’s Strawberry Soup

April 5th, 2010 by Ray Rosset

1 quart strawberries, hulled and halved
4 cups low-fat buttermilk, divided use
3/4 cup sugar
2/3 cup sour cream
3 Tbls peach schnapps or apple juice
fresh mint sprigs

Process strawberries, 1 cup buttermilk and sugar in a food processor. Set aside. Combine remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Stir to combine. Cover and chill. Served chilled and garnish with mint sprigs.

Turtle Squares

April 5th, 2010 by Ray Rosset

2 cups flour
1 cup packed brown sugar
1/2 cup butter (softened)
1 cup pecans
1 1/3 cups butter (not margarine)
1 1/3 cups brown sugar
1 cup chocolate chips

Combine flour, 1 cup sugar and 1/2 cup butter to make fine crumbs. Press firmly into a greased 9×13 inch pan. Sprinkle with pecans.

Cook 1 1/3 cups butter and 1 1/3 cups brown sugar over medium heat, stirring constantly until entire surface boils. Boil for 1 minute and pour over crust.

Bake at 350 degrees for 18 to 22 minutes until surface is bubbly. Remove from oven; immediately sprinkle with chocolate chips and swirl.

Lookout Point Baked Chili Rellenos

April 5th, 2010 by Ray Rosset

9 eggs, large
1 cup sour cream
1/4 tsp. salt
4 drops red pepper sauce
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
2 cans chopped green chilies, undrained

Heat oven to 350 degrees. Spray a 13×9 pan with non-stick spray.

Beat eggs, sour cream, salt and pepper sauce in large bowl with wire whisk. Stir in cheeses and chilies. Pour into baking dish.

Bake uncovered about 45 minutes or until set in center and golden brown.

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