Fresh, Flavorful Breakfasts Outshine Hot Springs Hotels
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!!
Ray’s Strawberry Soup
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.
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
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.