Tuesday, May 19, 2009

Breakfast at Willis Graves

We have recently added menus to our individual tables so that guests have plenty of options before them each morning. After you are seated, enjoy seasonal fresh fruit with our homemade granola while we prepare your main entree.

Each day we normally have our crème brûlée or orange marmalade French toast, our favorite gingerbread pancakes, eggs prepared to order, sausage, bacon, English muffins, wheat toast, oatmeal and low-fat yogurt. We also rotate between our friend Marsha Burton’s breakfast pie or our three cheese tart.

We have several recipes listed on our main website and a few are in the latest Bed and Breakfast Association of Kentucky cookbook, Room at the Table.

Feel free to contact us if you are making anything at home and have a question - we want our guests to be happy and enjoy recreating our dishes at home!

Friday, May 8, 2009

From Our Kitchen to Yours: Grandmother Wehking’s Holland Rusk Custard Dessert

Most families have special recipes that are passed down the line as favorites. Years ago this dessert was introduced to us by my Grandmother Wehking and my mother, Jean Brames, replicated it yesterday so that we could share it with others.

First you will need to gather the following ingredients:

1 (3.5-ounce) package Holland Rusk toast
1/2 cup sugar
1/4 pound unsalted butter, melted
1/4 teaspoon salt
1/2 cup sugar
3 teaspoons cornstarch
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
2 cups cold whole milk
1 teaspoon high quality pure vanilla extract
3 tablespoons confectioner’s sugar

Begin with the Holland Rusk toast, we usually find it in the cracker aisle at the grocery store.

Using the entire package, make crumbs out of the toast. To do this you can use a food processor or do it by hand using a rolling pin and parchment paper.

Combine sugar and remaining crumbs in a bowl, add melted butter and mix thoroughly.

Reserve approximately 1/8 cup of crumbs for the top of dessert. Spray a 9-inch springform pan with vegetable spray and line the pan with the remaining crumb mixture.

Mix salt, sugar, cornstarch, and flour together in a small bowl.

Separate eggs into two different bowls. Slightly beat the egg yolks.

Heat milk over a double broiler or on very low heat and slowly add the dry mixture a little at a time. Next add beaten egg yolks and vanilla extract.

Stirring constantly until thickened like the consistency of pudding. Remove from stove and let cool. If needed, you can place plastic wrap over the top to prevent the custard from drying out.

While the custard cools, beat egg whites until stiff, add confectioner’s sugar, and beat again.

To assemble, pour cooled custard into the springform pan.

Add meringue over top.

Then top with the reserved crumbs.

Now it is ready to go in the oven!

Bake at 200 degrees for 25 minutes until slightly browned. Serve with sweetened whipped cream and fresh berries.

Yield: 6 to 8 servings.

Wednesday, May 6, 2009

Sidewalk Chalk Festival Comes to Burlington - May 9th!

The first ever Burlington Sidewalk Chalk Festival will take place on Saturday, May 9th, 10am-6pm at the Boone County Administration Building. The Festival will include live music, food, vendors and a children's area for family fun. The highlight of the Festival will be the chalk art surrounding the Boone County Administration Building. Each artist will be provided with a 6x6 area for their artwork and will be competing for cash prizes of $200 to $700. For more information, call (859) 334-2117.