Posts Tagged ‘Michigan Bed and Breakfast Cookbook’

Eight great Michigan bed and breakfast recipes featuring the tart-sweet tastes of lemons and oranges

February 17th, 2014 by linda

We mined our Michigan Bed and Breakfast Cookbook for breakfast recipes using lemons, lovely and available year round. We also found a few breakfast recipes using oranges that we can’t resist sharing.
Ripe lemons offer a consistent, reliable tartness from the first slice. To release their flavor for these recipes, all you need is some kind of reamer or

Oranges and lemons with zester.

Add citrus zest and juice to recipes for a fresh, bright taste.

citrus juicer and a zester, box grater or, even easier, a Microplane grater.

The juice and zest of one lemon plus a teaspoon of lemon extract go into the Lemon Ricotta Pancakes served at Dove Nest Bed and Breakfast in St. Joseph. The use of ricotta, a creamy white cheese used in many sweet and savory dishes, makes these pancakes extra light and fluffy. Top with Michigan maple syrup or fresh fruit. See the recipe online here.

Mary Gruler, innkeeper at Gingerbread House in Petoskey since 1988, shared for the book and online her recipe for Filled Lemon Crepes with Lemon Sauce. Lemon zest flavoring the batter and zest and juice used in the sauce contrast with the filling, a mixture of softened cream cheese, orange marmalade and chopped toasted pecans.

Has the word “curd” caused you to resist the charms of lemon curd? Fine. Call it “sweet-tart lemon spread” instead and start squeezing a lemon for this lemon curd recipe from the award-winning chefs at Cocoa Cottage Bed and Breakfast in Whitehall. You’ll soon be thanking the British for this cheery-looking and versatile spread. It perks up everything from scones to cakes to plain old toast.

Lemon zest and blueberries, always a congenial pairing, combine in Blueberry Citrus Muffins served at Antiquities’ Wellington Inn in Traverse City. You could substitute a lime.

Michigan Bed and Breakfast Cookbook

More than 300 recipes

Lemon Pull-Aparts, a favorite at Dutch Colonial Inn in Holland, are a make-ahead breakfast treat made even easier by the use of a package of unbaked frozen dinner rolls. Add the zest of two lemons, butter, sugar and a glaze made with powdered sugar, butter and lemon juice, and you’ve splendidly transformed a frozen-food-aisle staple.

Oranges plucked from the innkeepers’ tree at their winter home in Arizona are sometimes used for the Orange Breakfast Muffins at Frankenmuth Bed and Breakfast.

Cranberries marry orange zest and juice in a recipe for Cranberry Orange Scones served at J. Paule’s Fenn Inn, Fennville. A pastry blender will help you combine the flour and butter like a pro. A light touch and floured fingers make for successful kneading of the dough. In 15 minutes or under, your oven will produce baked goodness you can’t buy in a store.

Finally, at Sherwood Forest Bed and Breakfast near Saugatuck, you don’t just get sublime, scratch-made food. Instead, you get sublime, scratch-made food with a great story. Their recipe called Bolo’s Mandarin Orange and Walnut Coffee Cake is supposedly a souvenir of a tent-camping expedition in the jungles of Costa Rica. If the recipe’s origins are exotic, the ingredients are not. Canned mandarin oranges combine with sour cream, walnuts and staples you probably already have on hand. Why not make it right now?

Except for the online-only recipes for Bolo’s coffee cake and the lemon ricotta pancakes, these citrus-using recipes are among the more than 300 recipes in the Michigan Bed and Breakfast Cookbook. Order it online here.

Sandy WhiteIn sweet breakfast dishes, guest blogger Sandy White, innkeeper at Adventure Inn, located on Lake Huron near Port Huron, usually uses considerably more lemon zest and lemon juice than a recipe calls for.


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