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

Category Archives: Recipes

Baked Apples

March 3, 2014 by Innkeeper

Cortland apples (work best because they don’t brown)
Granola (we use our homemade but any will do)
Maple syrup
Cranberry Juice
Cinnamon

Spray a pan with Pam. Core the apple and leave a ring of skin around the top and bottom. Set the apple in the pan and fill the center with granola. Pour about a tablespoon of maple syrup and cranberry juice down the center. Fill the bottom of the pan with about 1/8 inch of cranberry juice.
Sprinkle the apple with cinnamon.

Bake at 350 for 1 hour.

Remove from pan and pour a little of the juice over the apple, sprinkle with powdered sugar.

Nested Eggs

March 3, 2014 by Innkeeper

Ham
Spinach
Feta Cheese
Eggs
Salt
Pepper
Pesto Sauce

Spray a muffin tin with Pam – This recipe allows you to make from one to twelve.

Cut ham slices in half and arrange in tin to cover bottom and sides. Use a few leafs of spinach to fill in any gaps. Sprinkle Feta – just a bit. Crack egg – don’t worry if it goes over the ham. Sprinkle salt and pepper to taste. Add more feta. Dollop a few bits of pesto.

Bake at 350 for 18-20 minutes based on whether you like your eggs slightly runny or fully cooked. Check on them at 15 minutes. Run a knife around the edge and lift them out of the tin.

Serve one to two eggs per plate.

Breakfast Frittata

March 3, 2014 by Innkeeper

1 doz. large eggs
2 tbsp. water
1/4 extra virgin olive oil
4 ounces ham, prosciutto or Italian sausage
1 lb. Yukon Gold potatoes, peeled and 1/2-inch cubed
1 cup Gruyere cheese
2 scallions, thinly sliced
1 teaspoon salt
1/2 teaspoon white pepper (black pepper is fine)

Preheat over to 400 degrees

Heat olive oil in large oven-safe pan (9 inch base) over medium heat. Add meat and potatoes, saute until meat is brown and potatoes are soft. Remove from heat and drain excess oil. Spread meat and potatoes evenly over pan. Sprinkle cheese evenly over meat and potatoes and let melt. Mix eggs with water, salt and pepper. Pour the egg mixture evenly into the pan.

Bake for 30 minutes checking periodically. Once the center is firm (could be less than 30 minutes), remove from oven and let sit for 10 minutes before cutting. Cut into wedges, sprinkle with scallions and serve

Serves 6 – 8

Note: I have found that it is best to clean the pan after the meat and potatoes are finished so as to minimize sticking. Once the meat and potatoes are cooked, start with a clean pan and spray with Pam. Then start building the Frittata.

Mediterranean Quiche

March 3, 2014 by Innkeeper

1 unbaked, deep-dish pie crust
1/4 – 1/2 crumbled feta
1 1/2 cups grated mozzarella
6 – 8 oz. frozen spinach
1 tsp butter
1 tsp olive oil
3-4 tbsp minced onion
1 tbsp Greek Seasoning
1 1/2 cup heavy cream
4 eggs
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg

Preheat oven to 400F

Melt butter and oil in skillet. Saute onion and seasoning until onion is transluscent and a little brown. Squeeze water out of spinach and saute with onions for 2 minutes. Set aside to cool.

Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella.

Combine eggs, heavy cream, salt, pepper and nutmeg and pour over pie crust slowly so that all liquid is absorbed. Sprinkle a little nutmeg on top for added color.

Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm.

Allow 10 – 15 minutes to cool before cutting.

Serves 6 – 8

Baked French Pear Pancake

March 3, 2014 by Innkeeper

1 29 oz. can of sliced or halved pears
1/2 cup all purpose flour
1/2 cup light brown sugar
4 egg
2 tsp. vanilla extract
1/8 tsp salt
1/2 tsp. baking powder
4 tbsp. butter
Confectioners sugar

Spray four shallow, oval ramekins with Pam. Preheat oven to 375 degrees.

Drain pears and reserve liquid.Slice pear into 1/4 inch slices.

In a blender, mix eggs, flour, sugar, vanilla, salt and baking powder. Put eggs in first.
Process to a smooth batter, scraping the sides as needed. Add butter and 3/4 cup pear liquid and process.

Pour batter into pan and top with pears and cinnamon sugar. Bake uncovered for 30 – 45 minutes, until brown and fluffy. Sprinkle with powdered sugar and a dollop of whipped cream.

Blueberry or Apple Bristol (Stratta)

March 3, 2014 by Innkeeper

11 oz. Bread Cubes (Challa or Cinnamon Bread Recommended)
12 tsp. cubed Cream Cheese
2 cups Blueberries (fresh – preferred or frozen) Apples and raisons work well.
Dash Salt
16 Eggs
16 oz. Milk (Can use half heavy whipped cream/half whole milk)
1 tsp. Vanilla
Dash of Cinnamon
¾ cup Maple Syrup
¼ cup Butter
Rice Krispies

Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the bottom of the ramekins. Generously dot crème cheese throughout (1 – ½ tsp. per ramekin). Spread blueberries evenly among the ramekins.

Combine eggs, milk, vanilla and salt. Pour 4 oz. of egg mixture into each ramekin. Leave about ¼ inch from top of ramekin.

Cover. Refrigerate overnight.

Cook maple syrup and butter in microwave for 5 to 6 mins. on high. Stir once. Syrup should thicken slightly. Pour over prepared ramekin. Sprinkle with Rice Krispies.

Line cookie sheet with foil. Place ramekins on sheet and bake for 45 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. Or, serve in ramekin (much easier).

Drizzle maple syrup/butter remains over stratta and sprinkle with powdered sugar.

For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk or Lactose-free milk can be used instead of whole milk. Gluten-free bread may also be used. The strata will not rise as high, but will taste delicious. Serves 8

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.

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