Savory and Sweet Recipes
Nothing like veggies fresh-from-the-farm or your own garden to make a recipe just taste better. Ready to bake up a savory strata? For good measure, we also included a fruit cobbler – think of it as dessert at breakfast.
Garden Gate B&B is located in Sturgeon Bay, the gateway to Door County. The innkeepers don’t mince words when it comes to food, noting that breakfast is their signature. They shop the local farmers’ market to source super fresh ingredients, like those used in this Brunch Strata.
3 cups sliced mushrooms
3 cups chopped zucchini
2 cups fully cooked ham, cubed
1 ½ cups chopped onions
1 ½ cups chopped green peppers
2 garlic cloves, minced
1/3 cup vegetable oil
3 8-oz. packages cream cheese, softened
½ cup half & half cream
4 cups day old bread, cubed
3 cups (12 oz.) shredded Cheddar cheese
1 tsp salt
½ tsp pepper
Sauté mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain, pat dry and set aside.
In mixing bowl, beat cream cheese and cream until smooth. Beat in eggs and stir in the bread, cheese, salt, pepper, and vegetable mixture.
Pour into 8 individual ramekin dishes. Bake uncovered at 350 degrees F for 35-40 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
This cobbler recipe from Lake Ripley Lodge B&B in Cambridge is the perfect springtime dessert. And this B&B is the perfect summertime destination, thanks to all the classic vacation accoutrements here – screened wrap-around lakefront porch, patio, shade trees, pretty gardens, private swim pier, kayaks and canoes, yard games, you name it!
Rhubarb Strawberry Cobbler
1 cup white sugar
3 tablespoons all-purpose flour
3 ½ cups sliced fresh strawberries
3 ½ cups diced fresh rhubarb
2 tsp vanilla or almond flavoring
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
½ cups almonds, chopped
Preheat oven to 375 degrees F. In a large bowl, mix white sugar, 3 tablespoons flour, vanilla, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
Mix 1 ½ cups flour, brown sugar, butter, and oats until crumbly. Add chopped almonds. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.