Recipes from The Inn
Here is a new, great recipe from Inn Manger & catering cook Linda Nelson:
A DELICIOUS RECIPE.
In the early 1980’s I worked at Redwood Empire Golf and Country Club in California. At that time it was a 9 hole golf course with a beautiful club house built from redwood. We served wonderful food and all of our sandwiches were served on Humboldt Bay bread. We especially favored bread that had a crunchy topping. I’ve tried to duplicate the bread without any luck but recently found a recipe for a crunchy topping that can be brushed on any dough to make a fabulous loaf of bread. I’ve tried it on loaves as well as individual rolls and it comes out perfect! Here’s what you do:
Combine 1 T yeast with ½ c. warm water, 1 T. sugar, 1 T. vegetable oil, 1/4 tsp salt and ¾ c. white rice flour (not sweet rice flour). Let this mixture stand for 15 mins. and then brush it generously on unbaked loaves of bread or rolls that have risen part way. Be sure to spread it on thick and get the sides as well. Let the bread or rolls raise for another 15-20 mins. and bake at 375 until the bread or rolls are done. (When you can “thump” a loaf and get a hollow sound you know your bread is done. Rolls take 15 – 20 mins.) As the dough bakes the crunch topping browns and separates giving the effect of tiger stripes or leopard spots. It’s an easy and quick way to turn a plain dinner roll into a conversation piece! And, they taste delicious!
FOR THE HOLIDAYS
My mother was not a creative cook. She could bake the best ham or turkey I've ever eaten but when it came to side dishes for a traditional family dinner she lacked flair. I grew up thinking I hated sweet potatoes. Mom's idea of a sweet potato casserole was very basic: 2 cans of sweet potatoes dumped into a casserole dish, top with marshmellows and bake till toasty - sticky and icky! Over the years I've learned to love the orangy potato and fix it in a variety of ways.
Here's a proven favorite:
Boil 4 cups of diced fresh sweet potato till soft and then mash.
In a large bowl mix into the sweet potatoes: 1/3 cup sugar, 2 beaten eggs, 1/2 tsp. salt, 4 tablespoons soft butter, 1/4 cup milk, 1/4 cup fresh orange juice (add a little orange zest) and a splash of vanilla.
In another bowl mix 1/2 cup brown sugar,1/3 cup flour & cut into the mixture 3 tablespoons soft butter until coarse and then stir in 1/3 - 1/2 chopped pecans and sprinkle over the potato mixture.
Bake for 30 mins. and enjoy! Perfect everytime.