Posts Tagged ‘Breakfast’

Best Bed and Breakfast Brunch Recipes

November 30th, 2013 by Sam Feldman

This is one of the best bed and breakfast brunch recipes we’ve come across recently – we even make it for dinner for ourselves sometimes! Come on, you know you guys only have poptarts for breakfast, on your way out the door with a cup of coffee in your hand. Take a few minutes (and this is easy as…well…pie!) to make this for yourselves and pretend you’re at a bed and breakfast. Think of us here in Eureka Springs when you do.

Hot Smoked Sausage Pie

Ingredients:

1 pound or package smoked sausage (I like Polish Kielbasa)

6 eggs, beaten

5 ounces sweetened condensed milk

1 cup sharp cheddar cheese

 

Preheat oven to 350 degrees. Combine all ingredients and pour into lightly greased quiche or pie pan. Bake for 30-40 minutes, depending on your oven – until middle is firm. Makes 6 servings.

Best Bed and Breakfast Brunch Recipes

A savory breakfast pie!

If you don’t feel up to making it, come see us and we’ll make it for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie and Fiona, too!

The Breakfast in this Arkansas Bed and Breakfast

November 17th, 2013 by Sam Feldman

We love to do breakfast at the Bridgeford House Bed and Breakfast. Ask anybody that’s been here on more than one occasion (and we have a good many return guests every year) and they’ll tell you – you most often don’t need lunch. A good example is what we fixed this morning for some newbies and a couple that come every year (and always bring dog treats and dog toys for you-know-who): Mixed Fruit with a Honey-lime dressing, Peaches and Cream French Toast, Baked Oatmeal, and sausage. Of course, we always have a juice or smoothie to go with it, as well as tea, coffee or milk, if you’d like. Another example:

Breakfast at bed and breakfast

Cheese Blintzes, Grilled Brie and Tomato on Crusty Bread, and Bacon

In addition, we love to dress up a table. We believe that most folks in today’s world are eating off paper plates 90% of the time and 50% of that is probably over the kitchen sink! We want to take you back to yesteryear, the way it used to be done, on fine china and gold flatware. We even provide knife rests and beaded beverage covers. You’ll find good conversation to go along with all that wonderful food.

Breakfast at bed and breakfast

Table Setting at the Bridgeford House dining room

We hope that the next time you’re in Eureka Springs, Arkansas, you’ll choose our B&B as your home base. We’ll make sure you’re well-fed.

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie and Fiona, too!

Good Food at Bridgeford House Bed and Breakfast

August 2nd, 2013 by Sam Feldman

Peaches and Cream French Toast

1/2 c butter
1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
12 eggs
1 1/2 c half-n-half
1 tsp vanilla

Heat butter, sugar and peach juice in saucepan until bubbly.  Pour into a 13×9 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover and refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350F oven for 50-60 minutes.

This is looking to be a new favorite!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Bed and Breakfast Homemade Red Salsa

July 9th, 2013 by Sam Feldman

Homemade SalsaEasy Restaurant-style Salsa

Ingredients:

1 can (28 oz) whole tomatoes with juice

2 cans (10 oz) Rotel diced tomatoes and green chilis

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered (leave out seeds if you want)

1/4 tsp sugar

1/4 tsp salt

1/4 tsp ground cumin

1/2 fresh cilantro (more to taste)

1/2 whole lime, juiced (I use 1-1/2 TB lime juice)

Directions:

Combine all ingredients into a large food processor or blender – this will all fit just right in a Vitamix, will probably be too much for a regular-sized blender. Pulse until you get the consistency you like.

Gets even better with refrigeration!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Try Something New for Breakfast – Cheese Blintzes

May 22nd, 2013 by Sam Feldman

Cheese Blintzes

Cheese Blintzes from Bridgeford House Bed and Breakfast

Crepe Batter:
2 TB salad oil
2 eggs
1 cup milk
3/4 cup sifted flour
1/2 tsp. salt
(makes 6-7 crepes)

Cheese filling:
1/4 pound cream cheese
2 egg yolks
1/4 pound cottage cheese
2 TB sugar
1 tsp. vanilla
(makes enough filling for 6-7 crepes)

Beat eggs, oil, and milk. Add flour and salt, beating until very smooth. Chill 30 minutes; it should be like heavy cream. If too thick, add a little milk. Grease hot skillet with light coating of butter. Pour 3 to 4 tablespoons of batter into the skillet, turning pan to coat it. Fry lightly on one side. Repeat with remaining batter. Stack crepes on waxed paper, brown side up.

Beat filling ingredients together until smooth. Fill each crepe with 2 heaping tablespoons of filling, fruit or seafood, and roll up egg style by folding in sides of crepe over filling. May be frozen at this point, then fried without defrosting. Melt 2 tablespoons butter over medium heat in large skillet. Fry crepes until golden brown on all sides.

Enjoy!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Cheesecake Crescent Rolls

March 28th, 2013 by Sam Feldman

Tried this new recipe recently at our Bed and Breakfast and it was awesome! It’s a keeper:

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 cup sugar
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Warmest regards

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Pumpkin Pancakes – A Great Winter Breakfast in Eureka Springs

February 6th, 2013 by Sam Feldman

A popular favorite here at the Bridgeford House for breakfast is Pumpkin Pancakes:

2 cups flour
2 TB firmly-packed brown sugar
1 TB baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1-1/2 cups milk
1/2 cup solid pack pumpkin
1 egg, slightly beaten
2 TB oil

Preheat griddle to 375. In large bowl, combine dry ingredients; mix well. In separate bowl, combine remaining ingredients. Add to flour mixture, stirring until just moistened (batter will be very thick).

For each pancake, pour 1/4 cup batter onto hot griddle. Using a spatula, spread batter into a 4-inch circle before mixture sets. Cook until surface bubbles and appears dry. Turn; continue cooking 2 to 3 minutes. Serve warm with butter and syrup.

Yield:  16 pancakes

Easy enough to make for yourselves but we’ll be happy to do it here for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

 

Overnight Blueberry French Toast

May 29th, 2012 by Sam Feldman

French Toast Morning at Bridgeford House Bed and Breakfast Eureka Springs AR

 

 

 

 

 

 

 

 

 

We try to offer different recipes from time to time – Sam, our main breakfast cook, has a very short attention span – :)!

Therefore, here is a recipe to lusciousness:

12 slices day-old bread, cut into 1” cubes
2 (8 ounce) packages cream cheese, cut into 1” cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup maple syrup

Topping:
1 cup white sugar
2 tb cornstarch
1 cup water
1 cup fresh blueberries
1 tb butter

Lightly grease 9X13 baking dish. Arrange half of bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over cream cheese and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the dish from fridge about 30 minutes before baking. Preheat over to 350 degrees F.
Cover with foil and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast.

Now go forth and devour! We’ll be waiting for you here when you’re done…or better yet, come visit Bridgeford House Bed and Breakfast in Eureka Springs Arkansas and we’ll bake it for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Another Awesome Recipe from Eureka Springs, Arkansas

February 19th, 2012 by Sam Feldman

Apple Crunch Bake

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes 8 servings

Ingredients:

3 tablespoons butter

1/2 cup light brown sugar

1 can (21 ounces) apple pie filling

2 teaspoons Ground Cinnamon

1 1/2 teaspoons Pure Vanilla Extract

1 can (12 ounces) refrigerated biscuits

1/2 cup chopped nuts
Directions:

1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish.
2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts.
3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm.

One of the Bridgeford House guest favorites. Enjoy!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Bed & Breakfasts Vs. Hotels

September 26th, 2010 by Sam Feldman

Most people have stayed at a hotel (or motel) at some time in their life. Surprisingly, not everyone has stayed at a bed and breakfast (B&B) because they just don’t know how very different the experience can be. While hotels are usually a cookie-cutter, sterile environment with an impersonal staff, B&Bs are all unique. They may be Victorian, which is prevalent in Eureka Springs and is the style of the Bridgeford House Bed & Breakfast, or they might be a log home, modern style, Craftsman or even a castle! The environment will feel more like home, with a home-cooked meal and your own personal maid that leaves cookies on your bed. And, yes, you will have your own private bath, certainly at our inn. It is rare nowadays to have to share a bath in a US inn (still common over in Europe, though).

Of course, one of the key points of a bed and breakfast is the breakfast – included with the room rate. (If it’s not, you need to find a different place to stay – that’s not a bed and breakfast!) Usually cooked by the owner of the B&B with a trend towards the gourmet, quite a few B&Bs provide a full, hot 3- or 4-course breakfast. What we served here at the Bridgeford House this morning was Mixed Fruit with a homemade Devonshire cream, Edwardian Egg Casserole (maple sausage, egg and cheese casserole), Apple Crunch Bake (biscuits, apples, nuts, cinnamon and brown sugar baked together) and bacon. Of course we always have a juice (sometimes fruit smoothies) and coffee, tea and a cold glass of milk, if desired. Some B&Bs only provide a Continental breakfast, which is usually a lot of carbs (primarily pastries) but some do provide a pretty extensive Continental breakfast that is very filling.

B&Bs can be quite different in the way they serve their breakfast. We all sit down at one sitting (9:00 a.m. – we are a vacation destination after all!) and eat together, on fine china and gold flatware, with candles lit, and we serve our guests like royalty. (We also have very fun and lively conversations, which is what we prefer).  Some B&Bs have separate tables that seat 2-4 people at a table and have staggered eating times, or a time range, say, 8:30 a.m. to 10:00 a.m. Some B&Bs we’ve been to have baskets delivered to your room at a pre-arranged time.

But one of the most important advantages and perks of a B&B is the lack of added fees – so prevalent in hotels nowadays. Parking, maid service, credit card fees, wi-fi or high-speed Internet access, coffee and other beverages, and now charitable donations may appear on your hotel bill! At B&Bs, besides a wonderful breakfast being included, very often soft drinks, waters, coffee, tea and homemade treats are as well. Here at our inn, we have refrigerators in every room (so you don’t even have to leave your room to go down to the common pantry to get what you want) and we keep those stocked with cold soft drinks and waters (as well as chilled drinking glasses and champagne glasses). We also have a microwave in each room and provide popcorn and cocoa, and of course we have a coffee pot for those early risers that can’t wait for our fresh ground roast coffee at breakfast. We have a huge tea collection to provide you with that hot cup of tea and every afternoon you will find a plate of goodies on your bed (gooey lemon bars, butterscotch or cinnamon chip scones, fudge marble pound cake – just to name a few of the possibilities!). There are candies and chocolates in your room, as well as in the parlor (okay, so we have a sweet tooth…). We also provide soaps and shampoos and bath salts for the whirlpool rooms. You will never be charged a cent for any of those extras – because we are a bed and breakfast.

And you get to snuggle up with Sophie for free!

Sophie in a guest's bed, taking full advantage!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

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