Posts Tagged ‘Farm to Table’

Breakfast is Reason #1 to Stay at a B&B

May 6th, 2015 by linda

What makes staying at a B&B so special? This blog series will give you 10 good reasons why B&Bs in Michigan are special destination lodgings you need to experience. We’ll give you one good reason one per post, so plan to come back often.

Breakfast is included in your stay.

Breakfast at a B&B isn’t an add on for which you pay an extra fee. Nope: breakfast is part of the package, both a convenience and a cost savings. A few B&Bs limit their menus to continental spreads, but most offer a multi-course gourmet meal, hot and fresh from the kitchen every morning.

Click the image to see which B&B serves this fresh fruit courses like these strawberries with edible flowers, topped with a creme fraiche skimmed from organic milk.

Click the image to see which B&B serves fresh fruit courses like these strawberries with edible flowers, topped with a creme fraiche skimmed from organic milk.

Which B&B turns everyday mornings into extraordinary culinary delights? Click the photo to find out. Which B&B turns everyday mornings into extraordinary culinary delights? Click the photo to find out.

Fresh-baked breads of all shapes and sizes are a must at most B&Bs - including this one, featuring chocolate-chunk-French-Toast muffins with Blueberry Sauce. Now click the image. Fresh baked goods are a must at most B&Bs – including this one, featuring a chocolate-chunk-French-Toast muffin with blueberry sauce. Click the image to discover who made these.

What happens if you're in too big a hurry to sit down to breakfast? Click the photo to see which inn packs you this breakfast to go!What happens if you’re in too big a hurry to stay for breakfast? Click the photo to see which inn packs you this breakfast to go!

B&Bs invented "farm to table" long before it was trendy. Click the collage to see which B&B serves their own hens' eggs and their own bees' honey on hot, fresh biscuits. B&Bs invented “farm to table” long before it was trendy. Click the collage to see which B&B serves their own hens’ eggs and their own bees’ honey on hot, fresh biscuits.

You can enjoy breakfasts like these at home whenever you can’t get away to stay at a Lake to Lake-member bed and breakfast inn. Pour over our printable, online recipes or order our cookbook as a gift or your personal kitchen resource.

“B&B” Means Bountiful Breakfasts

February 6th, 2015 by linda

You can talk about food all you want, but the next best thing to eating it is seeing it. Enjoy these bountiful breakfast entrees offered by our Michigan bed and breakfast inns.

Huron House B&B   and   Adventure Inn B&B

Bountiful blog snip Adventure and Huron

Apples naturally make us think of a sweet flavor, but the seasoning combination brings a more savory flavor to the table at Victoria Resort.

Apples naturally make us think of a sweet taste, but the seasoning combination brings a more savory flavor to the table at Victoria Resort.

This past fall, Victoria Resort B&B owner Jan Leksich was stocking up at a local farm stand when she spotted a recipe for a quiche made with apples. Intrigued, she brought it back to her team of innkeepers who quickly added their own magic. First, they started with a homemade crust. Then they taste tested. They voted to change the onion component, add some sage, exchange the Swiss for sharp cheddar –and a week later the final recipe was ready for guests. The guests’ vote? Delicious!

At Willow POnd breakfast entreeNowhere is breakfast fresher than At Willow Pond B&B, located in the heart of Amish country midway between Grand Rapids and Lansing. The peppers are from their garden. The eggs are from their chickens who have their own following on the inn’s Facebook page. The toast is from a homemade light honey-banana whole wheat, and you can find the recipe right here in our online cookbook. The bacon is “Walnut Creek” from the Country Pantry, a Mennonite store in the nearby village of Sheridan, where the innkeepers vie with horse and buggies for a parking space.

Bountiful Kingsley House Creme Brulee French Toast

You can make the Kingley House Creme Brulee French Toast yourself. It will look like this and taste fabulous.

Creme Brulee French Toast was a menu favorite at Kingsley House B&B even before the new owners purchased the inn last year. It’s so good, they kept it for the pleasure of those staying with them in Fennville, just minutes from the Lake Michigan shore. Adapted from a recipe in Epicurious that was later shared by a B&B in Maine, innkeepers Chris and Brenda Brzys often serve it with maple-glazed smoked sausage Chris prepares on his smoker. To taste it, either give yourself the gift of a getaway at Kingsley House, or fix it yourself using the recipe shared once again — with you.

Kingsley House Creme Brulee French Toast

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • an 8- to 9-inch round loaf country-style bread (We like to use challah bread)
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.

Makes 6 servings.

Want more great breakfast recipes? Visit B&B Recipe Favorites online and choose from about 400!

The Overlooked Breakfast “B” in Michigan B&B

January 8th, 2015 by linda

Fresh fruit with edible flowers, topped with a creme fraiche skiimed from organic milk forms a fantasy first breakfast course at Historic Webster House in Bay City.

Fresh fruit with edible flowers, topped with a creme fraiche skimmed from organic milk forms a fantasy first breakfast course at Historic Webster House in Bay City.

We’ve spent months talking about how a B&B’s architecture makes it unique from other lodgings and from other bed and breakfast inns. We’ve talked about the warmth of innkeepers’ hospitality and we’ve talked about luxury beds and bedding. We’ve talked about location. How did we miss rhapsodizing about that all important second “B” in the B&B equation? When we say “B,” we’re talking about more than breakfast: we’re talking about great food, real food, farm-to-table food — fresh food, home-made food, delicious food.

At Willow Pond B&B near Greenville collects your eggs from the chicken coop fresh each morning and serves hot, fresh-baked biscuits with their own pure home-grown honey.

At Willow Pond B&B near Greenville collects your eggs fresh from the chicken coop each morning and serves hot, home-baked biscuits with their own pure home-grown honey.

Country Hermitage B&B just outside Traverse city is surrounded by cherry orchards, the source of fresh cherry-stuffed pancakes served alongside locally-processed sauce-free, melt-in-your-mouth pulled pork.

Country Hermitage B&B just outside Traverse city is surrounded by cherry orchards, the source of fresh cherry-stuffed pancakes served alongside locally-processed sauce-free, melt-in-your-mouth pulled pork.

The wondrous part of the food experience is that staying in a B&B costs no more than staying in a chain motel or hotel when you add in the extra cash you would dole out for a hot and healthy breakfast for two, bottled waters, sodas, coffees, teas — often even a glass of wine — not to mention evening treats and “endless” cookie jars….. all the necessities of life come free when you stay at a B&B.

Stay tuned for our next featured food installment, appearing here soon! You can make it easy on yourself by subscribing now so you never miss a post in the future.

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Innkeepers Celebrate the “Pure Michigan” Peach

August 22nd, 2014 by linda

peach imageAugust is National Peach Month! We’ve been celebrating all week long, collecting favorite recipes from our creative Michigan bed and breakfast innkeepers to share with you before the season is over.

One of the naughtiest and yummiest recipes is Rose and Lydia’s “Georgia” Peach French Toast, made with fresh Michigan peaches at their Mackinac Island inn, Bay View B&B. Because peaches have a short season here in the northern hemisphere, many recipes call for canned peaches. But like all good cooks everywhere, Michigan innkeepers substitute fresh-from-the-farm when available. This recipe is from B&B Recipe Favorites, our online version of the “Michigan Bed & Breakfast Cookbook,” a great resource for cooks who love to serve good food.

This delightful confection is "Peaches and Cream French Toast" from Presque Isle Lodge B&B. Just click on the image to get the recipe.

This delightful confection is “Peaches and Cream French Toast” from Presque Isle Lodge B&B. Just click on the image to get the recipe.

Heritage Manor Fruit Crisp is another recipe from the online cookbook that features fresh Michigan peaches in season. This B&B is in the heart of Michigan’s fruit belt, along the coast of Lake Michigan. Don’t miss the Adrounie House B&B’s “Peachy Blueberry Stuffed French Toast,” delicious with either a blueberry or a peach-orange sauce. They’ve thoughtfully provided cooking instructions for both.

Did you know you can substitute fresh peaches for almost any firm fruit –like apples –that cook up into a thick and smooth consistency? The same pinch of sugar and cinnamon that enhances apple pie will enhance a peach pie. If you like sweet better than you like tart, peach desserts may be your answer.

Fresh Peach Pinwheel

Adventure Inn B&B celebrates National Peach Month with fresh fruit creations like this pinwheel of sliced Michigan peaches (above), Traverse City black cherries and raspberries arranged around the “cheek” of a yellow plum.” It’s almost too pretty to eat! The innkeeper also serves fresh peaches drizzled with vanilla yogurt to which she adds a pinch of brown sugar and a little cinnamon. Heaven!

Claire's Honey-roasted peaches recipeAnother perfect way to start the day is with Claire’s Honey-Vanilla Roasted Peaches with Berries. It’s a signature recipe seasonally prepared for guests of At Willow Pond B&B as a starting course to celebrate the Michigan peach harvest. It’s a pretty simple recipe you can make at home to wow your friends and family. The innkeeper’s may be just a little more special in that she uses honey from their own hives and, in the photo to the right, elderberries that grow wild on the property. But don’t worry: you probably can’t duplicate it exactly, but you can come darn close with good organic honey and any of your favorite berries.

If you’ve enjoyed this journey into the creative kitchens of Michigan B&B innkeepers, you can travel with us regularly into the hearts of these unique lodging experiences by subscribing to our blog. We’d love to have you! No cost, no strings, no obligations.

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12 more favorite B&B recipes using Michigan apples

October 18th, 2013 by linda

We’re sharing more apple recipes from our new Michigan Bed and Breakfast Cookbook as a salute to this year’s bountiful crop of Michigan apples. If these free samples make your mouth water, here’s how to get the book.

What are the best apples for cooking? As evidenced by the B&B apple recipes in our book, Granny Smiths are a go-to apple, perhaps because they

Michigan apples

The makings of a great breakfast entree

hold their shape, are available year-round, and possess a predictable tartness and consistency. But fall is the time to find and try other great Michigan apples for baking, such as Cortland, Ida Red, Jonagold, Northern Spy, Paula Red, and Rome.

When you click on one of the following recipes, you also can read more about the Michigan B&B where it is served.

For cooks with no time or refrigerator space for make-ahead breakfast recipes, a Baked Cinnamon Apple French Toast served at Chelsea House Victorian Inn, Chelsea, is prepared the same morning it’s served. The dish includes cream cheese and milk, but the innkeepers tell how it can be made dairy-free and gluten-free, too.

The Inn at Orchard Road, Holland, offers an Apple Dumplings recipe that you make ahead, freeze as 10 individual entrees, and bake as needed.

Caramel Apple Strata, a favorite of guests at Glen Arbor Bed and Breakfast, celebrates the happy marriage of tart apples, pecans and caramel.

Change up the tastes with a savory apple recipe. Try the Apple-Bacon Egg Bake submitted by the innkeepers at Wind in the Pines B&B, Traverse City. In addition to the ingredients named in the title, the recipe incorporates hash browns, onion, cheddar and sour cream.

Michigan Bed and Breakfast Cookbook

Our new cookbook

Three Michigan bed and breakfasts make variations on a cake, each using similar ingredients but in different proportions. At Crimson Cottage Inn the Woods, Holland, an old family recipe for German Apple Cake uses Granny Smith apples and is served at breakfast. Karen Way of Pentwater Abbey B&B serves her German Apple Cake as a dessert and prefers using Jonagolds in it. Jan Rochefort of Hankerd Inn, Pleasant Lake, says her Jewish Apple Cake fills the kitchen with an enticing aroma as it bakes. (Too bad this isn’t a scratch-and-sniff blog.)

Try these other great apple recipes for breakfast and beyond:

  • An Apple Coffee Cake recipe (Hexagon House B&B, Pentwater) that makes two loaves. Freeze one for later, the innkeepers suggest.
  • Moist and tasty Gluten-Free Apple Muffins (Historic Webster House, Bay City). You won’t miss the wheat flour, we promise.
  • Apple Dapple Cake (A Country Place B&B, South Haven), prepared in a tube pan. Love the name.
  • An Apple Butter (Butler Bed and Breakfast, Lexington) that blends whatever apples you have on hand.
  • Hot Spiced Cider (Sandtown Farmhouse B&B, Engadine) to warm up a cold winter evening.

The innkeepers at Sandtown B&B use apples grown right on their own farm. Fortunately for the rest of us, the perfect Michigan apples for this recipe and the others in this post are as close as your farmers market or locally-sourced grocery.

Did you miss the other apple recipes from the cookbook that we shared on our website? Click here.

Sandy WhiteGuest blogger Sandy White, innkeeper at Adventure Inn Bed and Breakfast, near Port Huron, said she gained five pounds earlier this year while editing recipes for the book as co-chair of the project.

Michigan Innkeeper Turns Zucchini into — Apples!

August 11th, 2013 by linda

Zucchini By The Foot

Zucchini By The Foot

You know those zucchini squash that grow to twice the size of your foot? They’re usually the gift of a well-meaning neighbor with a patch of garden in the back yard. If you’ve ever wondered what to do with one of these unwieldy green monsters when it lands on your kitchen counter, rejoice! Bed and breakfast Innkeeper Cheri Antozak, owner of Prairieside Suites Luxury B&B near Grand Rapids MI, has your solution. Just try her Zucchini Desert Crumble.

Listen: it tastes just like Apple Crumble, but has no apples in it. Instead, it’s packed full of oversized zucchini — the bigger the better. This frequently-free produce makes a scrumptious filling you can freeze and bake all winter long. It’s the best of farm to table.

Most guess it's apple. Some say pear. Surprise! It's zucchini.

Most guess it’s apple. Some say pear. Surprise! It’s zucchini.

Why is bigger better when it comes to Zucchini Crumble? Here’s how Cheri explains it.

“You’re gonna’ peel it, cut it lengthwise into quarters, remove the soft center seed core and chop the thick outside into half-inch squares. It not only tastes like apple, it looks like apples. Try some and tell me what you think. ”

You’ll find Cheri’s recipe for Zucchini Desert Crumble on the Lake to Lake website under the heading, “Taste” Michigan and in the category called “Just Baked” — one of several categories packed with innkeepers’ recipe favorites. Come Taste and Explore.




Michigan Food and Michigan B&Bs: A Combo for All Seasons

March 18th, 2012 by linda

There are a lot of pleasures we can’t enjoy in this “between seasons” time of year. But the one pleasure we can enjoy any time of year is food. Enjoy world-class culinary experiences all across Michigan, regardless of the weather. Transform an afternoon or evening of “foodie” delight into to a one-tank-of-gas mini vacation by staying overnight in another of Michigan’s culinary staples: a quality-assured, professionally-inspected Lake-to-Lake-member bed and breakfast inn.

Photos Courtesy Ken Fedraw, Grand Victorian Inn, Bellaire.

During any season in Saugatuck, you can schedule a “Culinary Walk” to discover the tasty secrets behind the Saugatuck and Douglas retail facades — or a “Delicious Drive” to a variety of farm-to-table venues with Hungry Village Tours. This is the premier way to experience the “fresh and local,” “food to fork” movement of area farms and creative artisan producers. Earlier this year, we told you about “Salt of the Earth,” a culinary destination in itself, located close to Saugatuck in downtown Fennville. SotE is just one of many flavorful stops on a “Delicious Drive” tour.

Then enjoy a great night’s rest at any of dozens of B&B’s near and along the Lake Michigan coast — here, and here, and here. Awaken to a home-cooked breakfast, from bountiful and farm fresh to elegant and gourmet. The choices are endless and provide the perfect flourish to a getaway of culinary delights.

Head north to the Old Mission Peninsula’s award-winning Chateau Chantal, near Traverse City. Park your car and enter a sprawling, elegant chateau that might be set in the heart of French wine country — except for the sparkling panoramas of the  west and east arms of Grand Traverse Bay that surround it. A winery, a vineyard and a B&B, Chateau Chantal specializes in cooking classes including Wine Immersion on March 31 and instruction on creating home-made Italian pastas and sauces on April 21. If the Chateau’s B&B is full up, choose from among these clean, comfortable, safe and completely unique area inns.

Whatever part of Michigan you choose to visit, you’ll find wineries. And where there are wineries, there’s food and B&Bs. Select a promising wine district here. Then select your bed and breakfast lodging here.

Zingerman’s Deli and Bakehouse in Ann Arbor is a tourist attraction in its own right, offering “Bake!” and “Bake-cations” weekend and week-long cooking classes.  Learn to bake  “Cin-ful Cinnamon Rolls” on March 24. Make tasting Ann Arbor’s culinary delights a day-long trip. Then enjoy a European-style breakfast after a luxurious night’s sleep at Vitosha Guest Haus. If Vitosha is full, nearby Chelsea is home to The Chelsea House Victorian Inn and Waterloo Gardens B&B. Chelsea is also home to the renowned four-star “Common Grill” downtown — a culinary destination and delight all on its own.

Keep a “weather eye” on upcoming blogs for other foodie fun that doesn’t care whether it’s raining or snowing.  Scroll to the very bottom of this page and tell us your favorite Michigan culinary destination.