Naeset-Roe Inn

My good friend Dee at Pedal’rs Inn in Wales WI shared this recipe with me and I have had several requests for it from guests so here it is.

4 Large oranges
2 half inch strips of lemon peel
3/4 C Orange Juice
4 cardamon pods
4 whole cloves
2 Tbls. honey
1/2 inch fresh ginger root

Cut ends off oranges and then cut away the peel and rind.  Slice oranges into 4 thick slices and place in a bowl.

Combine the rest of the ingredients in a small sauce pan and simmer for 4 minutes.  Strain the mixture and pour over the orange slices.

Chill for at least 2 hours, or over night.  Serve in a small bowl as a fruit course with some Greek yogurt or cream fraiche on top.

I like to add a little more color so I add some quartered strawberries and blueberries to the orange mix when I take it out of the refrig in the morning while it is sitting on the counter waiting to be plated.

Hope you all enjoy as much as my guests have.

I love this recipe and use it all the time.  The best part about it is that you can add different things to it and make it your own.  I’ve done apricot, blueberry, banana (careful with the cream here, may get to soft), savory, use your imagination.

Cream Scones with pearl sugar top.

Cream Scones

2 C flour
2 tsp baking powder
1/4  tsp salt
1/2  C sugar
6 Tbls butter (cold and cut into small cubes)

1 egg
1/2  C heavy cream
1 tsp vanilla ( or what ever flavor you want)

Preheat oven to 350 F.

Measure dry ingredients into a bowl and whisk to combine.  Add butter cubes and cut into flour mixture with a pastry blender or two knives, until small pea consistency.  Combine egg, heavy cream, and vanilla.  Add to dry ingredients and combine gently.  Turn out onto a lightly floured board and kneed gently to combine.  Pat gently into a 8 inch circle.  Brush top with egg wash. You may sprinkle a little fine sugar on for sweetness.  Cut into 8-10 wedges.  DO NOT SLICE.  Cut with a downward only motion.  Place on cookie sheet and bake for 20 minutes until they have a little color. After they are baked, if you want, you can dust with powder sugar and pop under the broiler to give them a glaze.

If you are making savory cut way back on the sugar, and eliminate the vanilla.  I like french tarragon, served with scrambled eggs.

This is a versatile recipe that can be made in a number of ways.
Regular, Vegetarian, Lactose intolerant
5-8 depending on how you cut it. I usually cut 5-6

Baking Temperature: Pre heat oven to 425F

Ingredient List

• 10 slices good thick, smoky bacon or turkey bacon (May be omitted for Vegetarian)
• 1 (9-10 inch) prebaked pie crust
• 2 tsp Dijon mustard (I vary the taste by using different flavors- Whiskey, Maple Peppercorn, Honey)
• 5 large eggs
• 1 tsp Worcestershire Sauce
• Salt and freshly ground pepper to taste
• 1 C Heavy Cream, Whole Milk, or Light Cream ( may use soy milk for Lactose Free)
• 1 C cooked Wild Rice
• 1 C shredded Carblanca goats Milk Cheese ( May use Swiss, Smoked Swiss, or your favorite cheese) omit for lactose free
• ¼ C minced scallions or green onions ( may also use red or Vidalia for different tastes)
• 1 Tbl chopped fresh dill

Preparation:

1. Preheat oven to 425F
2. Fry bacon in a frying pan until crisp, drain and crumble
3. Brush the bottom of the baked pie crust with mustard
4. Break eggs into a bowl and beat well with Worcestershire sauce, salt and pepper and milk. Fold in bacon, rice, cheese, scallions and dill, mixing well. Pour into pie crust.
5. Cover the top of pie loosely with aluminum foil and bake 10 minutes.
6. Reduce heat to 325F and bake 35 to 45 minutes more, or until a knife comes out clean when inserted into the center. Serve from the pan.

How served / presentation:
Cut quiche into 5 or 6 slices and serve on a diner plate with side ramekin of fruit compote, or fresh seasonal fruit and warm croissant.

I use this basic muffin batter and add to it to make all of my fluffy muffins. Pre-Heat oven to 350°F

• 6 Tbl. butter, softened
• 1/2 C white sugar
• 1 eggs
• 1 tsp. Vanilla
• 1 1/2 C flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1/2 C sour cream
• 1/3 C butter milk

Cream first 4 ingredients for 3 minutes, until light and fluffy. Sift flour, baking powder, baking soda, and salt together into a bowl.

Mix sour cream and butter milk in small bowl.

Add 1/3 flour mix to butter mix, blend. Add 1/2 sour cream mix to butter mix, blend. Repeat and finish with last of flour mix.

Add your choice of fruit, cut small, nuts, chocolate chips, totalling approximately 1 1/2 cups.

Spray muffin pans with the spray and scoop batter into pans. Bake 20 minutes at 350°F. Makes approximately 16 muffins.

What could be easier than scrambled eggs you ask? Scrambled eggs are suppose to be loose, light and fluffy, not a dry solid mass of yellow. When making scrambled eggs start with 2 fresh eggs, break into a bowl and add 1 teaspoon cold water and fresh ground salt and pepper to taste. Scramble with a fork or whisk. Now the important part. The pan you are using must be preheated and you should add 1 teaspoon of oil just before the eggs. Let it heat for a few seconds while you restir the eggs. Pour them into the hot pan with oil over a medium high flame and let them set for a few seconds. You will notice that they are setting up and cooking around the edges. Lift the set eggs up in several spots around the edge with a spatula and let the uncooked egg flow under the cooked. After doing this several times you will have different layers of egg in the pan. There may still be a small amount of uncooked egg on the top, don’t worry about it. Take your spatula and run it through the egg mass to scramble it up and place on a warm plate and serve immediately. The little uncooked egg that was on the top will cook while you are serving it because of the heat of the rest of the egg. Serve with your favorite breakfast sausage, ham or bacon, maybe even Kielbasa, and some toast and fruit juice for a wonderful breakfast.