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Wisconsin Bed & Breakfast Innkeepers have a well-deserved reputation for delicious food.
Our 2010 Innkeeper Cook-Off challenged Innkeepers to use cherries creatively and tastefully.
And, we're sure you'll agree that the results certainly are!

 

Grand Prize Winner of 2010 Annual Innkeeper Cook-Off

 

Innkeeper: Rita Nelson
Inn Name: Port Washington Inn, Port Washington WI
Recipe Name: Door County Cherry Bread Pudding 
Recipe Description:
We first served this bread pudding for a small wedding brunch several years ago and after that it was added to our favorite breakfast recipes.  Over and over, guests have raved about it, even some guests who claimed not to be big fans of bread pudding. This recipe has been a keeper!  
Number of Servings: 12 
Baking Time:  Approx 1 hr 
Baking Temp: 350°F 
Necessary Utensils: Baking sheet, large bowl, blender, 9x13 baking pan 
Ingredient List:
Bread (we use two of our small loaves of homemade wheat bread) cut into cubes
The bread you use could make a difference in the amount required.  Make certain you have enough toasted bread cubes to fill your 9X13 pan slightly heaped as they will be absorbing some of the liquid.
6 large eggs
3-1/2 cups milk (we typically use 2% but you can use your choice, including some half and half if you desire)
1/2 cup Wisconsin maple syrup
1 cup dried Door County Cherries 

Preparation:   
Step 1:  In a moderate oven, melt 1/4 cup butter on a jelly roll pan
Step 2:  Add the cubed bread to the jelly roll pan and place in a 450°F oven to toast until nicely browned (watch carefully!)
Step 3:  While bread cubes are toasting, use the blender to blend the eggs, milk, and maple syrup
Step 4:  Place toasted bread cubes into a large bowl and pour the liquid from the blender over them, mixing well
Step 5:  Add this mixture to a previously well buttered 9x13 baking pan (I use a nonstick cast iron pan)
Step 6:  Add more milk (or half and half) so that the level of liquid in the pan is approximately equal to the level of the bread
Step 7:  Sprinkle the dried Door County Cherries over the top, mixing them throughout the pan (if added to the bowl, they tend to end up in the bottom).
Step 8:  Sprinkle lightly w/raw sugar and bake until the middle is firm and the top is nicely browned (approximately 1 hour) 

Ingredient List for Sauce, Topping, Filling, etc (in order of use): 
Frozen tart cherries
Frozen sweet cherries
Raw sugar 

Preparation for above: A simple and tasty sauce can be made by pureeing equal amounts of tart and sweet cherries (ours are frozen and pitted) sweetened to your taste with raw sugar.  Or this combination of cherries can be left whole and lightly sweetened to create a sauce as they thaw. 

How served / presentation:  Because we serve a full breakfast, we typically offer small ramekins of the bread pudding on our buffet table where the cherry sauce is offered as an optional topping.  Offering the sauce in a silver compote set in the center of a platter of fresh kiwi slices has been a stunning presentation and a delicious pairing of flavors.  We often serve beef bacon (a Kewaskum product) as the meat entree with the bread pudding.  Meat is always kept separate so that non meat eaters are readily accommodated.

 

Second Place Winner of 2010 Annual Innkeeper Cook-Off

 

Innkeeper: Jodi Rotter
Inn Name: Washington House Inn, Cedarburg WI
Recipe Name: Cherry Pecan Scones with Maple Butter
Recipe Description:  Guest favorite and, because it uses dried cherries, can be made all year-round.
Number of Servings: 12 scones
Baking Time: 20-25 min
Baking Temp: 400°F
Necessary Utensils: Medium mixing bowl, 2 c. measuring cup, pastry cutter, tablespoon, wooden spoon, rolling pin, and sharp knife, 2” round biscuit cutter, hand blender.
Ingredient List:
3 ½ cup flour
½ cup granulated sugar
1 T. baking powder
¾ cup butter (softened)
½ tsp. salt (optional)
1 cup dried cherries
1 cup chopped salted pecans
¾ cup buttermilk

Preparation:
1.) Mix together flour, sugar, and baking powder.
2.) Cut in softened butter until mixture resembles small pebbles.
3.) Toss in cherries and pecans.
4.) Add buttermilk and stir until moistened and a soft dough forms.
5.) Knead on a floured surface about 10 times.  Roll out to ½” thick and cut out scones into circles with biscuit cutter. Top with sugar and cinnamon and bake. (measurements below)

Ingredient List for sauce, topping, filling etc. (in order of use):

Sugar-Cinnamon Topping
Mix together ¼ cup granulated sugar and 1 tsp cinnamon

Maple Butter
½ cup softened butter
1 T. maple syrup
Using blender mix until creamy.

Preparation for above: Bake scones on a lightly sprayed cookie sheet.  Bake for about 20 minutes or until lightly browned.

How served/presentation: Serve scones with maple butter on side.

 

Third Place Winner of 2010 Annual Innkeeper Cook-Off

Innkeeper: Dee Nierzwicki
Inn Name: Pedal'rs Inn, Wales WI
Recipe Name: Cherry Cordial Panna Cotta
Recipe Description: Panna Cotta is a guest favorite.  This variation was inspired by a childhood delight -- chocolate cherry cordials.  This recipe can also be altered to accommodate dietary restrictions. 
Number of Servings:  6-8
Baking Time: 1 hour marinate, 20 min prep, chill overnight
Necessary Utensils:  Sauce pan, measuring cups/spoons, serving ware, piping
Ingredient List:
1 cup of tart cherries, pitted and in juice
½ cup of cherry juice
3 T. of cherry juice
2 cups heavy cream
1/3 cup honey
1/8 tsp. salt
½ tsp. vanilla
4 T. Heering Cherry Liquor
4 - 6 oz. bittersweet chocolate
1 pkt. gelatin

Preparation:  In small bowl place cherries in liquor.  Marinate in refrigerator for 1 hour.  In sauce pan combine cream, honey and salt.  Drain & save liquid from cherries.  Add additional cherry juice to make ½ cup of liquid.  Stir into cream mixture.  Heat over medium high heat stirring occasionally until steam appears.  Do not boil.  Add in vanilla.  In small ramekin; empty packet of gelatin.  Stir in 3 T. of cherry juice.  Whisk gelatin into hot cream until dissolved.  Pour into serving dishes. 
Ingredient List for Sauce, Topping, Filling etc:
4 --6 oz. of bittersweet chocolate
Preparation for above:  Chop chocolate in bits.  Place in microwavable measuring cup.  Heat at 30 second intervals until melted stirring in between.  Once thoroughly melted pour into piping bag.  On wax paper covered tray, pipe out designs.  Chill until hardened (20 min.)
How served/presentation: Pour & chill cooked cream into mini martini or ramekins and top with chocolate decoration.

Wisconsin Bed & Breakfast Innkeepers have a well-deserved reputation for delicious food.
Our 2009 Innkeeper Cook-Off challenged Innkeepers to use wild rice creatively and tastefully.
And, we're sure you'll agree that the results certainly are!

 

Grand Prize Winner of 2009 Annual Innkeeper Cook-Off

Innkeeper: Nancy Bowman
Inn Name:Bowman’s Oak Hill B&B; Wisconsin Dells, WI
Recipe Name:Wild Rice Cran-Apple Breakfast Bake
Recipe Description: I was inspired to create this breakfast dish after WBBA came out with the "Secret Ingredient." Not having ever cooked with wild rice before, it stretched me a bit but then that is good for me. When I read that it was actually not a rice but rather a cereal grain, I thought AHAH! I can do this.
Number of Servings: 4 generous or 8 side dish sized portions
>Baking Time: 30 minutes
Baking Temperature: 350°F
Ingredient List:
1 ½ c. cooked Wild Rice
¾ c. raw oatmeal
2 large red apples
¾ c. dried Cranberries
½ c. raisins
½ T. cinnamon
½ c. chopped nuts (you can use either walnuts, pecans or a mixture of the two)
2 c. milk
¼ c. brown sugar
¼ tsp salt
2 T of butter

Preparation: In large bowl Mix: rice, oatmeal, thinly sliced apples (Not peeled), cranberries, raisins, cinnamon and nuts.
Heat in microwave oven until hot: Milk, brown sugar, salt and butter
Mix into rice and fruit mixture.
Put into buttered 2 qt. casserole.
Cover and Bake @ 350°F for 30 minutes

How served/ presentation:
Garnish with: A dollop of low fat vanilla yogurt and drizzle of pure Wisconsin Maple Syrup.
For my meat lovers I add a side of sausage with whole grain English muffin.
This recipe makes 4 generous servings or 8 side dishes to be served with an egg dish and sausage.

Second Place Winner of 2009 Annual Innkeeper Cook-Off

Innkeeper: Carl Povlick
Inn Name: Naeset-Roe Inn, Stoughton WI
Recipe Name: Wonderfully Wild, Wild Rice Quiche
Recipe Description: This is a versatile recipe that can be made in a number of ways--regular, vegetarian, or lactose intolerant
Number of Servings: 5-8 depending on how you cut it.  I usually cut 5-6
Necessary Utensils: Pie plate, frying pan, medium mixing bowl
Baking Time: 35 to 40 minutes   
Baking Temperature: Preheat oven to 425°F

Ingredient List:
10 good thick slices of smoky bacon or turkey bacon (May be omitted for Vegetarian)
1 (9-10 inch) prebaked pie crust
2 tsp Dijon mustard  (I vary the taste by using different flavors- Whiskey, Maple Peppercorn, Honey)
1 tsp Worcestershire Sauce
Salt and freshly ground pepper to taste
1 C. Heavy Cream, Whole Milk, or Light Cream (may use soy milk for Lactose Free)
1 C. cooked Wild Rice
1 C. shredded Carblanca goat’s milk cheese (May use Swiss, Smoked Swiss, or your favorite cheese) omit for lactose free
¼ C. minced scallions or green onions (may also use red or Vidalia for different tastes)
1 T. chopped fresh dill

Preparation:
1.Preheat oven to 425°F
2. Fry bacon in a frying pan until crisp, drain and crumble
3. Brush the bottom of the baked pie crust with mustard
4. Break eggs into a bowl and beat well with Worcestershire sauce, salt and pepper and milk.  Fold in bacon, rice, cheese, scallions and dill, mixing well.  Pour into pie crust.
5. Cover the top of pie loosely with aluminum foil and bake 10 minutes.  Reduce heat to 325°F and bake 25 to 30 minutes more, or until a knife comes out clean when inserted into the center.  Serve from the pan.

How served / presentation:
Cut quiche into 5 or 6 slices and serve on a dinner plate with side ramekin of fruit compote, or fresh seasonal fruit and warm croissant.

Third Place Winner of 2009 Annual Innkeeper Cook-Off

Innkeeper: Suzanne Soltvedt
Inn Name: Sunnyfield Farm B&B, Camp Douglas, WI
Recipe Name: Sunnyfield Farm Wild Rice Pancake, Cranberry Delight
Recipe Description:This is the abbreviated version of Sunnyfield Farm B&B Wild Benedict.  The original took too long for preparation.
Number of Servings: 8
Necessary Utensils: 1 large sauce pan, 2 small saucepans, mixing bowl, measuring cups and spoons, strainer, grater, paring knife, griddle and small fry pan

Ingredient List: Whole wheat flour, baking soda, baking powder, eggs, honey, buttermilk, olive oil, orange zest and orange half. Water, sugar, cranberries, apples, vinegar, raisins, cinnamon, ginger, allspice, cloves. Cran-raspberry juice, sugar, light Karo syrup. Unsalted butter, sage leaves, chicken broth

Preparation:
Pancakes:
1. In a large sauce pan place ½ cup wild rice in 2 cups boiling water and cover; cooks in about 45-55 minutes but check the water doesn’t cook dry.
2. To make the pancakes, place 2 cups whole wheat flour, 2 tsps. baking soda, ½  tsp baking powder, in mixing bowl.  Add 2 eggs, 2 tbls. Honey, 2 ½ cups buttermilk, 2 tbsp. Olive oil and mix
3. Add 1 ¼ cup cooled wild rice
4. Add the zest of one orange grated
5. Add 1 cup minced craisins or raisins or dried cherries
Mix until moistened; place about ¼ cup of batter on hot griddle; turn when top bubbles. Continue until all the batter has been used.

Chutney:
1 cup water
¾ cup sugar
½ tsp. Cinnamon
¼ tsp. Ginger
¼ tsp. Allspice
1/8 tsp. Cloves
1/2 cup vinegar
½ cup craisins or raisins
1-16 oz. Package of cranberries or 2 cups
1 cup apples, peeled, cored and diced
Bring to a boil and simmer for 10 minutes

Cran-raspberry Syrup
1 ½ cup cran-raspberry juice
1 ½ sugar
¾  cup Karo syrup
Bring to a boil for about 10 minutes

Browned Sage Butter
5 T. Unsalted butter
15-18 sage leaves broken into small pieces
¼ c. low sodium chicken broth
Heat the butter on high heat in a frying pan.  As soon as it gets hot, add the sage leaves and swirl to coat. Keep cooking until the butter turns brown and the sage leaves begin to turn brown. Immediately remove from the heat.
Hollow out an orange half

How served / presentation:
Place two pancakes on plate
Fill the hollowed out orange with chutney
Fill a small pitcher with cran-raspberry syrup – serve on the plate
Drizzle browned sage butter over pancake

 

2008 Innkeeper Cook-Off

Our premier cook-off had all the drama and suspense you'd expect from one of those reality-cooking shows.  Cranberries - Wisconsin's #1 crop - was the 'secret ingredient' that all innkeepers had to use in their entry.  All of the 2008 Cook-Off recipes are featured in their own section in the Wisconsin Bed & Breakfast Cookbook:  Most Requested Recipes from Wisconsin's Unique B&Bs and Country Inns. The cookbook may be ordered right from this website...2011 note: sorry, it's sold out!

 

Grand Prize Winner of 2008 Innkeeper Cook-Off

Innkeeper: Pat Fischbeck
Inn: Speckled Hen Inn, Madison WI
Recipe Name: Wisconsin Breakfast Panini
Recipe Description: This grilled breakfast sandwich is filled with the bounty of our state; baby Swiss cheese, apple wood smoked bacon, crisp red apple slices, and our homemade cranberry-cherry chutney.
Number of Servings: 4 as listed but is easily scalable for any number
Necessary Utensils: Panini press or heavy skillet Ingredient List:
8 slices of country Italian bread
8 thin slices of baby Swiss cheese (or enough to cover bread)
8 slices of apple wood smoked bacon cooked until crisp
1 large red crisp apple cored and thinly sliced
4 Tablespoons of cranberry-cherry chutney
Melted butter for grilling

Preparation: Assemble the sandwiches by stacking the ingredients in the following order: 1 slice of bread, 1 slice of cheese, 2 slices of bacon, apple slices, and another slice of cheese.  Spread 1 Tablespoon of chutney on the final slice of bread and place it chutney-side down on the sandwich.  Repeat the process for the other 3 sandwiches.  Brush the outer side of the bread slices with melted butter.  Place in the Panini press and grill until the bread is golden brown and the cheese has melted.  This may also be done in a heavy skillet by carefully flipping the sandwich to cook on both sides.  Cut the sandwiches in half or quarters and serve warm with additional chutney if desired.

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