Preparing For Thanksgiving – The Dinner Edition

In the next few weeks we will be bring you new recipes and things to do to prepare for the your big Thanksgiving Dinner.

1. How many guest can you accommodate at your home or are you going to go to a restaurant, Bed and Breakfast Inn, Country Inn. Who is going to help pay for this exciting day. You or are your guests going to bring food, desserts, decorations, maybe even some games to keep everyone occupied while all the cooking and preparing.

2. First lets get down to the list of folks you really want to be with. Make a list of how many will fit at your table and are all those folks compatible. Mom, dad, aunt matilda and uncle Harold, best friends. If you can with all your heart be sure to invite someone or a couple you know will be alone and you know this will bring them great joy. Make sure your seating arrangement is set so that those sitting next to each other will really get to know each other better and this is such a special occasion.

3. You will be not only making the turkey but have plenty of mashed potatoes, gravy, sweet potatoes, stuffing rolls, pie, cake, cookies and below you will find my favorite a recipe for Bread Pudding compliments of the beautiful Corner Cottage, Fredericksburg TX makes.

4. Ask everyone you do invite to bring a couple of containers to bring some left overs home.

5. If you have everyone to your home make sure they help with the cleaning up because this is one time you too would like to enjoy Thanksgiving Dinner and rest and relax at the end of the day with a lovely glass of wine and good conversation.

6. If you decide to eat out get with your Innkeeper, host of your favorite restaurant and still plan who will you will be having dinner with. The time, who will be sitting next to whom. Are you going to stay over at the Bed and Breakfast Inn and what the plan will be for the next day. Remember Turkey will make you want to relax and if your having wine be sure no go right out and drive. Keep and eye on the elderly specially if they are in a new environment and you do not want any mishaps. This is just one of several articles we are planning to bring you over the holidays.

– The Aardvark Team

Bread Pudding from Corner Cottage a Traditional Bed and Breakfast Fredericksburg TX
www.fredericksburgcornercottage.com

3/4 cup sugar
3 eggs
2 cups Half and Half
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla
8 ounces stale French bread, cut into 2 inch cubes
1 15 ounce can of peaches, cut into bite sized pieces

Beat sugar, eggs and Half and Half. Add all the remaining ingredients. Let the mixture sit in the refrigerator overnight. Spray a 9×9 pan with nonstick spray. Pour mixture into pan. Sprinkle with cinnamon sugar. Bake at 350 degrees for about 25-30 minutes, until golden. Serve with Amaretto Sauce (recipe follows).

1 stick of butter
1/2 cup Half and Half
1/2 cup brown sugar
1/4 cup Amaretto

Cook all ingredients except Amaretto until mixture thickens. Add Amaretto at the last. Drizzle over bread pudding.

Please check our www.InnRecipes.com for some of the most delicious gourmet cooking on the internet. They have been provided by our Bed and Breakfast Inns so you know they have been well tested by guests who have given them rave reviews. Enjoy.

Almond French Toast from Swan House South

Almond French Toast from Swan House South

INGREDIENTS:
4 Eggs
1/2 Cup Almond syrup (coffee flavorings) or Amaretto liquor
1 Teaspoon cinnamon
1/2 Half & Half

PREPARATION:
Mix all ingredients well with blender. Cut 6 large croissants (frozen) in half. Dip croissants in egg mixture and place on hot griddle. Serve with maple syrup or honey butter syrup. Sprinkle with powdered sugar and thin sliced almonds.

Irish Lamb Stew

Irish Lamb Stew

1 pound lamb cubed
1 cut in half a large onion
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk
1 celery stick chopped
2 tlbs chopped parsley (fresh)
use salt and pepper to your taste
2 cups beef stock
Preheat the oven to 325 degrees In an oven proof casserole dish put in the lamb meat, onion, potatoes, carrot and celery. Add parsley, salt and pepper. Pourthe beef stock over the lamb and vegtables. Now cover tightly to bake. It should take 1 1/2 to 2 hours until vegetables and meat are very tender. The perfect St. Patrick’s Day Stew. Served at your finest Bed and Breakfast Inns on St. Patrick’s Day

Basil Baby Carrots

Basil Baby Carrots, Baby Carrot Recipe, How to cook Baby Carrots

BASIL BABY CARROTS

I went to a friend’s house for dinner a number of years ago and they made these carrots and they were so delicious, and my young kids at the

time just loved them and gobbled them up. They’re super easy to make, and absolutely delicious. And you know they’re a winner when you can get

your kids to love their veggies!
I serve these carrots often at my house, but always at holidays with our Christmas Prime Rib or our Easter Cranberry-Burgundy Glazed Ham.

Enjoy!
2 lbs. baby carrots
water
2 Tbsp. butter
2 Tbsp. brown sugar
2 tsp. dried basil flakes
Place baby carrots in a medium sized saucepan and cover with water. Cook on medium heat until tender, about 15-20 minutes. Drain water and add

butter, brown sugar and basil. Stir until the butter is melted and the sugar is dissolved.

Serves 6-8

An Inn On the Ocean Bed and Breakfast

An Inn On the Ocean Bed and Breakfast is in Ocean City Maryland with gorgeous ocean views for you to enjoy awaits your visit. Beautifully decorated rooms, delicious breakfast (see recipe below). Perfect for a Spectacular Wedding, Rehearsal Dinner, Bridal Shower, Honeymoons, Business Meeting, Retreat, Luncheon, and afternoon Tea. Watch the dolphins. Enjoy Maryland Crab!  Wrap around Veranda for you to sit and relax and enjoy. 

The drive from these cities is worth every minute. Baltimore  144 Miles, Washington  153 Miles, Pittsburgh  407 miles, Philadelphia  150 miles,  New York  206 Miles, Richmond Virginia  225 miles.

Visit today you will want to return over and over again. Give a gift certificate to someone you really  love . Hospitality Plus!

Pear French Toast
Serves 6
¼ cup brown sugar
2 tablespoons butter
¼ teaspoon cinnamon
2 tablespoons Poire William liqueur
4 pears, cored and sliced
3 eggs
¼ cup milk
1 teaspoon vanilla
¼ teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons brown sugar
12 slices French bread
2 tablespoons butter
Powdered sugar
Combine brown sugar, butter, cinnamon and Poire William in a skillet. Cook until sugar dissolved.
Add sliced pears and cook 4-5 minutes until pears tender but still hold their shape.
Mix eggs, milk, vanilla, nutmeg, cinnamon and brown sugar.
Dip French bread in egg mixture to coat both sides.
On a griddle, melt the remaining butter and cook bread until golden brown, turning only once. ( May need more butter)
To serve, place 2 slices of French Toast on plate and top with pear mixture.
Dust with powdered sugar.

Chicken Burgers

Burger’s for those who do not eat red meat
 
Delicious Chicken Burger
 
Slice an avocado place in bowl and cover with olive oil and a little zesty Italian dressing.
Get your grill ready and lightly oil the grates
Heat a skillet with butter and a little oil and saute onions until caramelize
Season ground chicken with salt and pepper,  grill making sure there is no pink or juices. This will take 5 or 6 minutes.
Toast the buns on the grill and then cover them with a little mayo, adding the onion and chicken, cheese of your choice and then the avocado.

You a now ready for the burger of you life…ooh so good.
 
How about a Greek Chicken Burger
 
Hot Grill
In a medium bowl add an egg, lemon juice, basil, oregano, salt, pepper, bread crumbs, pound of chicken, sun dried tomatoes, fold this into about 5 or 6 patties.  Top with feta cheese and fold the chicken mixture around the burger. Grill about 7 minutes until there is no pink or juices. If you have a thermometer it should reed 165 degrees F. You may want to add a little Greek dressing ….but it should be good to go with all the other spices but just in case you like a stronger tasting burger. Tasty Tasty….
 
Portobello Burger
 
Using oil, basil vinegar, oregano, salt pepper and garlic whisk and then pour over 5/6 mushroom with the mushroom smooth side up (using four mushrooms) let sit for 15 to 25 minutes.
Know you have the grill ready and seasoned with oil.
Put the mushrooms on the grill saving the marinade to baste during the grilling which takes about 6 – 8 minutes. Keep brushing with the marinade often this is important. If you like cheese top with a slice the last minute or two of the grilling process….
Delicious…delicious….enjoy and hope you enjoy them as much as we did!

Hickory Bridge Farm Bed and Breakfast, Private Cottages and Fine Dining Restaurant

Visiting the Gettysburg Pennsylvania only 9 miles West of the Appalachian Mountain. Welcome to the most hospitable Bed and Breakfast

Accommodations, Hickory Bridge Farm Bed  including private cottages, restored farm house, country store and farm museum, fine dining restaurant

and so charming that you will have memories for years to come. Tour groups welcome to visit and enjoy a family style dinner. Beautiful Country

Weddings small or large. Red Hat Luncheons, Card Parties, Teas, Family dinners. Check their web site for Music Event. Gettysburg has numerous

attractions. Hickory Bridge Farm offers Gift Certificates for any Special Occasion. Check their web site today call for Reservation. We know

you will enjoy the special recipes below.
 
HICKORY BRIDGE FARM DUTCH POTATO SALAD

8 cups diced potatoes
1/4 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup Hickory Bridge Salad Dressing
1/2 cup mayonnaise

Cook diced potatoes until tender. Drain, Add onion and celery, salt and pepper to warm potatoes. Fold in salad dressing. Serve while still

warm.
 
FRUIT SAUCE FOR PORK TENDERLOIN
“A Special recipe at our restaurant”

1 8 oz. can apricot unpeeled halves, cut halves into thirds
1 8 oz. can mandarin oranges
1 8 oz. can pineapple (crushed)
1 1/2 teaspoon grated lemon rind
1/4 cup amaretto
2 tablespoons cornstarch dissolved in 1/3 cup cold water
1/ cup brown sugar (packed)
1 tablespoon tomato paste
8-10 slices pork tenderloin-saute in 2 tablespoons oil and place in a 9×13 casserole dish

Pour juices from fruit in large saucepan, add cornstarch, water, brown sugar, lemon peel, and fruit. Bring to boil, stirring until clear and

slightly thickened. Add amaretto;stir, place sauce over meat, and bake until tender (about 1 hour at 350 degrees – 325 degrees in convection

oven). Keep sauce warm and pour over pork when serving.
 
ADAMS COUNTY APPLE DIP

4 red apples
2 teaspoons lemon juice
1 small container of Cool Whip or 1 recipe of Dream Whip
1 small package Philadelphia Cream Cheese
1/2 cup strawberry jam
1/4 teaspoon red food coloring

Core and cut apples in wedges (16 to 1 apple). Drop into bowl with lemon juice. Blend cream cheese, jam, and food coloring well. Fold in whip

cream lightly. To serve, place apple wedges around plate and put dip in bowl.