Recently in Breakfast Category

FOOD & WINE PAIRING: Chocolate Raspberry Blintzes and Zinfandel

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Submitted by: Chef Lucy Lewand of Camellia Inn

Recipe: Chocolate Raspberry Blintzes with Raspberry Sauce
Wine Pairing: Truett - Hurst Zinfandel Rose (aslo known as Salmon Run Rose)


recipe_CamelliaInn_ChocolateRaspberryBlintzes.jpgAt the Camellia Inn located in Healdsburg, chocolate is celebrated at every opportunity. We have Chocolate Covered Wednesdays when guests receive chocolate treats and chocolate inspired dishes for breakfast. We do chocolate dinners, collect chocolate recipes and observe national chocolate holidays. These chocolate raspberry blintzes are a breakfast favorite among guests. 

FOOD & WINE PAIRING: Cranberry and Orange Scones w/ Champagne

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Submitted by Korbel Champagne Cellars

KORBEL toasts moms all week with a daily brunch recipe to delight!

recipe_Korbel_CranberryOrangeScones.jpgRecipe: Cranberry and Orange Scones
Wine Pairing: KORBEL Sweet Cuvee

Serving up Mother's Day Brunch

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Serve up a delicious wine country inspired Mother's Day Brunch.

cia_ChiffonCupcakes.jpgThe Culinary Institute of America (CIA) has several recipes ideas perfect for a no-fuss menu for you to prepare that everyone, especially Mom, is sure to enjoy!

Chiffon Cupcakes
Every Mom loves flowers--but she also deserves something a bit sweeter. To help satisfy every deserving mother's sweet tooth, Chef Alison McLoughlin of The Culinary Institute of America has a great suggestion on how to create a beautiful "bouquet" of floral cupcakes for Mom that are sure to make her proud. Click Here for more details and recipe!

  • Fruit Salad with Orange-Blossom Syrup
  • Simple, sweet and the orange-blossom water adds a fragrant touch to this refreshing fruit salad. Click Here for recipe.
  • Raspberry Muffins with Pecan Streusel
  • Surprise Mom with rasberry muffins, a nice and fresh change from the ever popular blueberry muffin. Click Here for the recipe.
  • Asparagus Frittata
  • A frittata is a popular Italian-style flat omelet. The recipe from the CIA showcases fresh, tender asparagus that will make this dish a gourmet delight. Click Here for the recipe.

FOOD & WINE PAIRING: Asparagus Frittata with Champagne

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Submitted by: Korbel Champagne Cellars

recipe_Korbel_AsparagrusFrittata.jpg
Asparagus are back, baby! This brunch recipe is delicious just out of the oven with spring greens and baby potatoes. Serve with a glass of Korbel Champagne!

FOOD & WINE PAIRING: Truffle Eggs & Toast & Brut

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Submitted by: Community Cafe & Annex Wine Bar

recipe_CommunityCafe_TruffleEggsToast.jpgRecipe: Truffle Eggs & Toast

Wine Pairing: Kenwood Vineyards Yulupa Cuvee Brut

Ingredients:
  • 4 (1 1/2-inch slices) of English Muffin Bread (We use bread from Costeaux French Bakery in Healdsburg)
  • 8 egg yolks
  • 8 ounces Fontina cheese, sliced
  • Truffle salt, to taste
  • 1 to 2 tablespoons Truffle oil
  • Asparagus spears, sliced
  • Mushrooms, sliced

Corn & Blueberry Pancakes

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Recipe: Corn & Blueberry Pancakes
Wine Pairing: Kendall-Jackson Vintner's Reserve Riesling


kendallJackson_corn.jpg
Kendall-Jackson recommends a few ways to spice up your corn on the cob this summer. Forget just grilling or boiling, why not:

  • Try cutting it off the cob, puree in the blender and then add to polenta for an intense corn flavor
  • Mix kernels into vanilla ice cream for an interesting twist
  • Grill, but add a few lemon verbena leaves inside the husk
  • Save the cobs (after the kernels have been cut off) and simmer in water for 20 minutes for an awesome corn stock - use as a base for soups or even risotto
  • Add to pancake or muffin batters

Try their recipe for Corn & Blueberry Pancakes - a great summer pairing with a glass of Riesling and perfect for a relaxing, late Sunday morning brunch! The slight corn flavor in the pancakes compliments the crisp and nearly dry Vintner's Reserve Riesling.


Cook for Your Mom!

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bouchon.jpgMother's Day is coming up and we think it's high time they got a break and are relieved from duty over the hot oven stove. Below are a host of recipes from our gathered from our Food Blog that would make wonderful brunch and dessert entrees for the special occasion.

Start things off with a Perfect Mimosa! Quick, simple and easy. While Mom is sipping and relaxing, put the final touches on any or all of the following:

What's for Breakfast?
Meyer Lemon Ricotta Pancakes
Rabanda Brazillian Style French Toast
Garden Vegetable Frittata
Bacon and Egg Salad
Banana Hazelnut Pancakes
Mexican Souffle


Of course, you may want to treat your Mom to Dessert first! We are sure she won't mind . . .
Planning something more elaborate for dinner or lunch? See our full list of recipes HERE!




Press Release: Kenwood Vineyards: The Easter Brunch Wine Guide

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SONOMA, Calif., March 22, 2011  -- For many across the United States, Easter Brunch is a family tradition. Two or three - and sometimes more - generations gather, the cooks of the family outdo themselves and everyone enjoys the feast. Whether plain or fancy, Easter Brunch deserves to be served with a wine worthy of the food and company, and - with a little know-how - picking the perfect Easter Brunch wine can be a snap.

Two aspects of Easter Brunch make selecting the perfect wine different - though not more difficult - than most meals. First, the Easter Brunch menu can be primarily breakfast foods, primarily lunch foods, or a mixture of both. Even dinner dishes may sneak into the mix. Second, Easter Brunch may have two or three main courses rather than one. The diversity of Easter Brunch puts the focus on versatile wines that complement a range of dishes and those wines are where perfect matches will be found.

Up & Away Ballooning Quiche

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UpAwayQuice.JPGChef: Mike and Patty Kijak of Up & Away Ballooning

We serve this homemade quiche to our riders after each flight. Accompanied with chocolate dipped strawberries, local cheeses,  fresh fruit, low calorie coffee cake (just kidding about the low cal. part), Champagne, juice etc.

Ingredients:
  • Hand made pie shell or pre-made
  • One and half cups grated Swiss cheese
  • One and half cup milk
  • 4 eggs
  • Grated onion
  • salt/pepper
  • nutmeg
  • other ingredients at cook's discretion

Wake Up Call

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Where to enjoy the best breakfasts in Wine Country.

by Jill Silverman Hough

There's nothing like waking up in Wine Country, with the promise of a perfect day ahead. So, why not indulge in an amazing breakfast? Whether you like to ease into the day with coffee and a fresh-baked scone, or you're up for a three-course brunch, here are the spots to start your day off right.

Cantinetta Piero
The venue: A hotel restaurant, but the hotel feels like a bit of Tuscany.
The food: The two-course prix fixe breakfast starts with fresh-squeezed orange juice, coffee, a small pastry, and yogurt with fruit and house-made granola. Then, it moves to your choice of three egg dishes. Go for the side of artisan-smoked bacon, and linger over every bite.
The prices: $18 (30 percent off for locals).
The details: Breakfast Mon.-Sun. 7:30-10 a.m. 6774 Washington St., Yountville, (707) 299-5015, cantinettapiero.com.

Solbar
The venue: Michelin star-rated hotel restaurant, with a hip yet casual vibe.
The food: The on-premise garden influences the menu, and everything is expertly prepared. Lemon ricotta pancakes are crisp around the edges but light inside, thanks to whipped egg whites. Beef for the hash is house corned. Juices aren't just fresh squeezed, they're squeezed to order. And coffee comes in a personal French press.
The prices (entrées): $11-$17.
The details: Breakfast Mon.-Sun. 7-11 a.m., brunch Sun. 11:30 a.m.-3 p.m. 755 Silverado Trail, Calistoga, (707) 226-0800, solbarnv.com.

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Calistoga's Bed & Breakfast Morning Treasures

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brannanCottageRecipe.jpgWhy is staying in a bed and breakfast such a treat?? Two words-"The FOOD!". Calistoga is brimming with bed and breakfasts with wonderful, dedicated chefs all showcasing their delectable goodies Click below for these recipes and more....or better yet, just book a room!


Brannan Cottage Inn


Calistoga Wine Way Inn and Craftsman Inn


Chateau de Vie


The Chanric Inn


If you're not a culinary genius in the kitchen or would simply like someone else to be the chef for once,  like we said...book a room!  Right now Calistoga is full of "Sweet Lodging Deals" making this a perfect time to book a fall or winter getaway, relax and enjoy life's little pleasures.  

Green Eggs and Ham

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recipe_BoonFly_GreenEggsHam.jpgSubmitted by Boon Fly Cafe

Complete breakfast includes:
  • Lemon Leek Cream
  • 4 Poached eggs
  • 4 Slices Country Ham
  • Hash Browns

Lemon Creek Cream (Ingredients)
  • 4 TBL Butter
  • 2 Bunches Scallions
  • 1 large Leek
  • 2 lemons, zested and juiced
  • 1 tsp Coriander Seed
  • 1 Cup Flat Leaf Parsley Leaves
  • 2 Cups Heavy Cream
  • Kosher salt to Taste

Sweat scallions, coriander and leeks in butter until soft (no color).  Add lemon zest and juice and reduce by half. Add cream and slowly simmer for about 45 minutes ( do not let cream boil, it must only simmer slowly) Add parsley leaves and cook for 2 more minutes.  Puree all until very smooth. Season to taste with kosher salt.

Hash Browns (Ingredients)
  • 6 Russet Potatoes
  • Olive Oil
  • Kosher Salt and freshly Ground Black Pepper

Toss potatoes with oil, salt and pepper. Place on a tray and roast for 25 minutes. Remove from oven and let cool.  When cool, peel potatoes and shred to be used for hash browns.

To plate:
Place Hash Brown Potatoes on bottom of plate, then add two poached eggs.  Carefully place fried ham sliced on top of eggs and ladle leek cream around.
Serves 2

Garden Vegetable Frittata

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santaNella1.jpgSubmitted by  Chef Bob Reeves of Santa Nella House Bed and Breakfast

Here at the Santa Nella House Bed and Breakfast, we use the fresh herbs and tomatoes from our garden and other local produce to create a luscious recipe for one of our gourmet breakfasts.  Along with home baked muffins, breads or coffee cakes, seasoned potatoes and homemade sausage, our meals will send you off for a day to enjoy our many sights and activities here in the Russian River area.   Please view our website for more information and a list of our specials, www.santanellahouse.com.

Breakfast at Hotel Yountville

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hotcakes04.jpgBanana-Hazelnut Pancake,
with Gianduja Butter, Amaretto Caramel & Cocoa Nib Tuile


Submitted by Hotel Yountville
Executive Chef David Frakes

Breakfast never looked so good! David Frakes is the new Executive Chef at Hotel Yountville - the newest boutique resort coming to the town of Yountville October 22nd! This recipe calls for a twist on the traditional. Instead of regular butter and syrup with your pancakes, spice them up with Gianduja BUtter, Amaretto Caramel & Cocoa NIb Tuile!

Gianduja Butter

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Gianduja butter.jpgSubmitted by Hotel Yountville
Executive Chef David Frakes

Makes: A little less than 1 Cup (About 8 servings)

INGREDIENTS

                • 4 Oz Gianduja (or, other delicious flavored/non-flavored chocolate, chopped/shaved into small pieces)
                • 3 Oz Unsalted Butter (softened)
                • 1 T Unsweetened Cocoa Powder
                • Pinch Sea (or Kosher Salt)

Rabanada (Brazilian-Style French Toast)

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2.jpgSubmitted by Hotel Yountville ~ Executive Chef David Frakes

Hotel Yountville opens October 22nd, 2010 and Executive Chef David Frakes looks forward to exploring the possibilities of fried bread that has been soaked in condensed milk and a variety of flavorings. As he says "How can you go wrong, really?,...Trendy? Maybe. Delicious? Definitely!!!"


INGREDIENTS

  • 1 Lg Sourdough Baguette (or medium sweet)
  • 3 Lg Eggs
  • ¾ C Sweetened Condensed Milk
  • 5 T Whole milk
  • ½ t Vanilla Extract
  • Small Pinch Kosher Salt
  • ½ C Sugar (Turbinado, or Granulated)
  • ½ T Unsweetened Cocoa Powder
  • ¼ t Cinnamon (or Allspice/Mace/or Clove, ground)
  • For frying, Vegetable Oil

Amaretto Caramel

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Submitted by Hotel Yountvilleamarettocaramel.jpg
Executive Chef David Frakes


Makes: A little less than 1 Cup (About 8 servings)

INGREDIENTS

  • ¼ C Butter, Unsalted (half stick)
  • ½ C Sugar (Granulated)
  • Pinch Kosher Salt
  • 1-2 T Heavy Cream
  • 1 ½ oz Amaretto

Meyer Lemon & Ricotta Pancakes

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Our own in-house Chef Charles O'Hare has been cooking up some delicious gourmet breakfasts to delight our guests at White House Inn & Spa.

Guests enjoy them so much that they often ask for the recipes to re-create at home! Now you can create your own gourmet breakfast entrées with recipes from the White House Inn & Spa.

Of course, if you're planning a trip to Napa Valley book a stay with us and taste first-hand our delicious wine country breakfast! See our special offers HERE.

*You'll need a Silver Dollar Pancake Pan to recreate this recipe.


Bacon and Egg Salad

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solbarRecipeBaconEgg.jpgChef Brandon Sharp of Solbar at Solage Calistoga - Calistoga, CA

A full-service bar and restaurant, Solbar serves up delicious California Soul Food and is open to the public. Named Napa Valley's Best New Restaurant, Solbar features a woodsy-chic vibe inside, and a spacious outdoor terrace where you can dine or relax with drinks by the firepit while taking in stunning views. In-room, take-out and poolside food service is available.

Savor our flavorful, seasonal, ingredient-driven menu that features the best local, organic and sustainably farmed elements for both indulgent and healthful selections.

Twice The Hen It Used To Be

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By Deirdre Bourdet

Brunch menus around the Napa Valley are gearing up for spring with a new twist on a breakfast favorite.  Potato hashes are as familiar and time-honored as buttermilk pancakes, but a new species of this staple brunch dish has invaded Napa this year: the chicken hash.

Much like caviar and smoked fish canapes, chicken hash brings together two of the most prized parts of the same animal: eggs and meat.  Unlike its fishy cousin, though, chicken hash also suits these frugal times and makes delicious use of an inexpensive and ubiquitous animal.  Who hasn't got eggs and a piece or two of leftover chicken in their fridge on any given week?  Shredding up those leftovers and mixing them with sautéed potatoes, garlic, and other pantry seasonings of your choice stretches them back into a full plate, and topping them with fried or poached eggs transforms the humble hodgpodge into a thrillingly rich and fabulous indulgence.  Toss in some leftover vegetables, sliced fresh asparagus, mushrooms, arugula, or whatever you've got to bulk up the nutritional value and the portion size, and you're very good to go.  Whether for breakfast, lunch, or dinner, chicken hash rocks.

Mexican Souffle & Guacamole

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recipeAvalon.jpg
Submitted by Avalon B&B

This breakfast recipe is one of our most popular!  It is as easy to prepare as it is delicious.  We serve it with homemade guacamole, pico de gallo and homemade baked tortilla chips. Enjoy!

Mexican Souffle

Ingredients
  • 7 oz can of Ortega green chilies (whole or chopped)
  • 1 ½ cup Jack cheese, grated
  • 1 ½ cup Cheddar cheese, grated
  • 12 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder (or 1 small clove of fresh garlic)
  • 1 tsp cilantro, fresh or dried
  • 1 tsp oregano, fresh or dried or ground
  • 1 tsp cumin powder
  • ½ tsp ground pepper


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