1795 Acorn Inn Bed and Breakfast (Canandaigua, New York)

Monthly Archives: January 2011

Spinach Strata

January 27, 2011 by Innkeeper

11 oz. Bread Cubes (Challa Bread Recommended)
8 tbsp. Ricotta Cheese
2 cups Cheese (Mozerella, Cheddar or Cheese Blend)
Dash Salt and Pepper
8 Eggs
4 oz. Heavy Cream
4 oz. Milk
1 Package Chopped Frozen Spinach – Defrosted and drained (squeeze water from spinach)
Sliced tomato (optional)
Parmesan Cheese (optional)

Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the ramekins. Generously dot ricotta cheese throughout (1 tbsp. per ramekin). Add _ cup cheese per ramekin. Sprinkle each with a dash of salt and pepper.

Combine eggs, heavy cream, milk and spinach. Pour 4 oz. of egg mixture into each ramekin. Leave about _ – _ inch from top of ramekin.

Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.

Add a slice of tomato and grated Parmesan if desired just prior to cooking.

Line cookie sheet with foil. Place ramekins on sheet and bake for 45 – 60 minutes. Run a flat knife around the side of the ramekins. Place a cloth napkin on top. Flip over and flip over again onto plate. Garnish and serve with tomato salsa.

For those with dietary restrictions, egg whites can be used instead of whole eggs. Low fat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.

French Toast Crème Brûlée

January 27, 2011 by Innkeeper

1 loaf Challa or Cinnamon Bread
1 stick Butter
1 cup Brown Sugar
2 tbsp. Light Corn Syrup
8 Eggs
1 cups Half and Half
1 tbsp. Grand Marnier
1 tbsp. Vanilla
1 tspn. Salt

Thickly slice bread, remove crust. Spray eight shallow, oval ramekins with Pam.

Melt butter in large microwave-proof measuring cup. Add brown sugar and corn syrup. Microwave until smooth and thick (about five minutes). Pour evenly into oval ramekins.

Combine eggs, Half and Half, vanilla, Grand Marnier and salt. Soak bread and place in ramekin on top of sugar mixture.

Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.

Preheat oven to 350 degrees. Turn bread over. Line cookie sheet with foil. Place ramekins on sheet and bake 30 minutes. Remove from ramekin, pour remaining crème brûlée over toast, sprinkle with confectioner’s sugar and serve.

This dish can also be prepared in a large baking dish. Fruit can also be added between sugar mixture and bread prior to baking. Baking apples and bananas work well.

For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.

The Getaway Guy Airs Today

January 27, 2011 by Innkeeper

In case you miss the broadcast, just click here.  I haven’t seen it yet, but I’m waiting…

Sheryl

“The Getaway Guy” Revised Air Date

January 17, 2011 by Innkeeper

The correct air dates for the 1795 Acorn Inn piece on “The Getaway Guy” are Thursday, January 27 and Sunday, January 30. I apologize for any confusion but it will make it all that more special if we have to wait a little longer.

The Getaway Guy – YNN Rochester

January 11, 2011 by Innkeeper

I’m so excited. I just finished an interview and filming with Mike O’Brian, The Getaway Guy, on YNN Rochester.  The piece, which could be up to two minutes long, will air on Thursday, 1/20, several times. And, again on Sunday, 1/23. Thank you so much to Greg Johnston for making this happen and special thanks to Mike O’Brian. It was a pleasure to meet him and though I don’t relish the idea of being on film, he made me feel very comfortable… such a nice guy.  Did I just say,” I am so excited!”?

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