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Orinda Breakfast And Breakfast Recipes
Our breakfasts include a hot entrée, fresh fruit and homemade breads. Start out the day with our special blended, freshly brewed coffee. A variety of teas and our special mixes of cocoa and spiced tea is also available. We use the highest quality ingredients because our guests, you know, deserve the best. Real coffee, real butter, real maple syrup, all prepared by a professional chef - in a past life John worked at 4 and 5 star restaurants in Napa Valley, Park City, and other cities.
Breakfast is served in our two-story, light-filled dining room or you can choose to eat in our cozy breakfast nook and feast your eyes on the great view of Taos Mountain. Come, sit, and enjoy!Three of the recipes from our cookbook (Heavenly Scent From Taos ... $14.95 from your friendly innkeeper) are listed below.
APPLE ENCHILADAS (4 - 6 servings)
Ingredients 1 - 21 oz. can of apple fruit pie filling 6 -8î flour tortillas 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1/2 cup water Directions 1. Spoon fruit filling evenly down the center of each tortilla 2. Sprinkle cinnamon over the fruit filling. 3. Roll up tortillas and place seam side down in lightly greased 2 quart baking dish. 4. Mix butter, sugar, brown sugar and water togeter in a saucepan. 5. Bring to a boil, reduce heat and simmer for 3 minutes while constantly stirring. 6. Pour mixture over the enchiladas and let stand for 30 minutes. 7. Bake at 350 degrees for 20 minutes.
GREEN CHILE SOUFFLÉ - a John Wayne favorite (6 – 8 servings)
Ingredients 2 cups grated Monterey Jack cheese 2 cups grated Cheddar cheese 2 – 4 oz. cans drained, chopped green chilies (save a few for garnish) 4 eggs, separated 2/3 cup evaporated milk 1 teaspoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium Roma tomatoes, sliced Directions 1. Combine cheeses and chilies in a buttered 3-quart casserole dish. 2. Beat egg yolks, flour and seasonings together in a bowl. 3. In a separate bowl, beat the egg whites until stiff but not dry. 4. Fold the egg whites into the egg yolk mixture. 5. Fold the combined egg mixture into the cheese and chilies in the casserole dish. 6. Bake in a preheated oven at 325 degrees for 30 minutes. 7. Arrange sliced tomatoes on top. 8. Bake for an additional 30 minutes. 9. Remove from oven, let cool, garnish with salsa verde and cilantro. Notes: 1. Letting this dish cool for about 15 minutes makes serving much easier.
QUICHE (4 - 5 servings)
Ingredients 1 - nine-inch pie crust 2 cups of half and half 5 large eggs 1/4 cup grated Swiss cheese (optional) 1/2 cup sliced mushrooms (optional) 1/4 cup bacon bits (optional) 1/2 cup broccoli (optional) 1 pinch of grated garlic (optional) Directions 1. Take the piecrust out of the freezer or refrigerator and let thaw if necessary. Do not bake the piecrust. 2. Add the desired optional ingredients to the pie crust. Those listed and many other variations can be used. 3. Wisk the eggs together and add the half and half to the egg mixture. 4. Pour the eggs and half and half mixture over the ingredients in the pie shell. 5. Bake at 425 degrees for 15 minutes. 6. Bake at 350 degrees for another 30 minutes. 7. Check progress towards the end of the baking time. The center of the quiche should show signs of firmness and the outer areas a golden brown. The crush should not be burned. 8. Remove the quiche from the oven and allow to cool for about 10 minutes before cutting into portions. Notes
1. Individual fruit plates go well with quiche. 2. The plate looks fairly empty with just a slice of quiche. Garnish with a couple of strawberries or add a muffin to the plate.
