Category Archives: Recipes

Rebecca’s Rainbow Sweet Potato Hash

rainbow sweet potato hash

Ingredients:  

2-3 large heirloom sweet potatoes (white, orange, and purple if you can find them), peeled and diced

1 large red onion, diced

3 granny smith apples, cubed

1 stick of butter

Directions:

Melt the butter in a large, heavy bottomed sauté pan and add the onions.  Cook the onions down until they are nearly caramelized – I like them to just be turning brown around the edges.  Add the potatoes and cook until soft- usually about 20-30 minutes.  I cover the pan and stir them occasionally.  If you’re using enough butter (I’ve been known to use a stick and a half for a large batch), they won’t stick to the bottom of the pan.  Once the potatoes are cooked through, add the apples at the very end and cook just enough to start to soften.  Salt and Pepper to taste!  I have also been known to throw in some chipotle seasoning for variety but the mix of flavors easily stand on their own.

Molasses-Spice Cookies

Spice Molasses Cookies Inn on the Paseo

 Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses

Directions:

   1.    Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.

2.    Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl with rubber spatula.

3.    Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.

4.    Add dry ingredients and beat at low speed until just combined, about 30 seconds.

5.    Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Rolls balls in sugar and place them on ungreased baking sheets, spacing them 1 1/2 to 2 inches apart.

6.    Bake, reversing position of cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.

(Recipe from the Cooks Illustrated Best Recipe Cookbook)

Lemon Ricotta Pancakes

lemonricottapancakes

 

Ingredients:

  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • 2 tablespoons lemon zest
  • juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons of butter (for waffles)

Directions:

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest, and lemon juice until smooth. Sift together the flour, baking powder, and 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk or hand mixer, beat the egg whites until frothy. Add the remaining 1/8 teaspoon of the salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip pancakes and cook for 1 minute more. Transfer to a warmed plate. Makes 12 to 14 pancakes.

To Make Waffles:

Follow above directions, but add 4 tablespoons of butter to the ricotta/milk mix. Spray waffle iron with non-stick vegetable oil cooking spray. Make 8 to 12 4” waffles

Crock Pot Carrot Cake Oatmeal

Carrot-Cake-Oatmeal
Ingredients…

3/4 cup steel cut oats
2 & 1/4 cups water
3/4 cup applesauce
2 large carrots- grated
1/4 cup raisins
1/4 cup chopped walnuts or pecans
1/4 cup maple syrup
2 tablespoons brown sugar
1 & 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/4 to 1/2 cup whole milk or heavy cream (we mix)

Vanilla Bean Cream

2 cups sour cream
4 tablespoons heavy cream
2 tablespoons honey
1 tablespoon vanilla
1/3 cup sugar
1 vanilla bean

Directions…

In a large slow cooker (at least 3 quarts), add the oats, water, applesauce, grated carrots, raisins, chopped nuts, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt.

Give everything a good stirring with a rubber spatula.  Cover and cook on low heat for 8 hours (or over night).  Just before serving, add the milk/cream mixture and stir in the meal.  Add between 1/4 and 1/2 cup of this to get to the consistency you like.

To the make the vanilla bean cream, toss all the ingredients into a large bowl and stir together with a whisk until smooth and well mixed.

Serve the oatmeal hot with a drizzle of cream on top- add toppings as you like!

Margarita Cookie Recipe

“Margarita Cookies”

(approx. 2 dozen cookies)

 

margaritacookiesIngredients:

  •   3 cups all-purpose flour
  •   1 teaspoon baking soda
  •   1/4 teaspoon salt
  •   1 cup granulated sugar
  •   1/2 cup packed light-brown sugar
  •   1 tablespoon finely grated lime zest
  • 1 teaspoons finely grated orange zest
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Tequila (optional)
  • 1 ½ teaspoons Grand Marnier or other orange liqueur (optional)
  •   1 cup unsalted butter, (2 sticks), softened
  •   2 large eggs
  • Sanding sugar, for sprinkling

Directions:

  1. Preheat oven to 350 degrees.
  2. Sift flour, baking soda, and salt into a bowl; set aside.
  3. Combine sugars, lime zest and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds.
  4. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then add the lime juice, Tequila, and orange liqueur if using.
  5.  Reduce speed; gradually add flour mixture, and mix until just combined. Refrigerate for at least 1 hour to firm up dough
  6. Roll dough into 1” balls then roll briefly in sugar to coat.
  7. Space cookies 2 inches apart on parchment-lined baking sheets.
  8. Bake cookies until golden, about 10 to 12 minutes. Let cool for 5 minutes then transfer cookies to racks using a spatula; let cool completely.
  9. Cookies can be stored in an airtight container at room temperature up to 3 days.

Watermelon Soup with Jalapeno Peppers

Watermelon Soup

(serves 6 to 8)

Ingredients:

  • 1 Medium Watermelon
  • 2  Jalapeno Chile Peppers (or Serrano if you want more heat)
  • 4 Tablespoons Lime Juice
  • Touch of Sea Salt

 Directions:

  1. Cut melon into quarters
  2. Take one quarter and cut melon into ¼ to ½ ” dice and set aside
  3. Take remaining 3 quarters and cut into large junks
  4. Place large melon junks into blender or food processor with lime juice and salt.
  5. Process until smooth puree
  6. Remove stems, ribs and seed from jalapeno chiles
  7. Take one chile and cut into fine dice.  Set aside for garnish
  8. Cut remaining chiles into large junks, then add to pureed melon.  Pulse several times until chile segments are pureed.
  9. Chill for at least 1 hour.
  10. When ready to serve, place large spoonful of diced melon into bottom of martini glass or parfait glass. Spoon  ½ to 2/3 cup of melon soup over diced melon.
  11. Garnish with finely diced chiles and serve

Our Famous Oatmeal Cake Recipe!

Inn on the Paseo Oatmeal Cake

(Serves 6 to 8)

Inn on the Paseo Oatmeal Cake

Ingredients:

  • 1 cup canola oil ( may substitute ½ cup hazelnut or walnut oil)
  • ½ cup granulated sugar
  • ¾ cup brown sugar, lightly packed
  • 4 large eggs
  • 1 Tablespoon ground cinnamon
  • 1 Teaspoon ground cardamom
  • 2 Teaspoons baking powder (3 teaspoons for high altitude)2
  • 2 Teaspoons vanilla extract
  • 1 ½ Teaspoons salt
  • 1 cup whole milk
  • 1 ¼ cups heavy cream
  • 6 cups thick cut rolled oats (not quick or instant)
  • 1 ½ cups pecans, almonds, or walnuts (optional)

Directions:

  1. Combine oil, sugars, eggs, spices, baking powder, vanilla, salt, milk, and cream into mixer.  Beat until well blended
  2. Add the oats.  Beat or stir to mix thoroughly
  3. Fold in nuts if using
  4. Pour mix into greased 9 x 13” glass baking dish (or 2 – 9” glass pie dishes)
  5. Cover with plastic wraps and chill in refrigerator overnight
  6. When ready to cook pull dish out of refrigerator and allow to sit while oven pre-heats.
  7. Pre-heat oven to 350o F.
  8. Bake uncovered on middle shelf for 30 minutes or until lightly browned on top
  9. Remove from oven and let cool for 10 to 15 minutes before cutting to serve
  10. Cut into square or slices and serve plain, with fruit sauce or with Crème Anglaise

(Adapted from the Art of Breakfast by Dana Moos)

santa fe bed & breakfast patio

Breakfast on the Patio

Our guests have been enjoying breakfast on the patio with the lovely weather we’ve been having.

This morning’s menu: Lemon Ricotta Waffles with Mixed Berry Compote & Cardamom Cream, Breakfast Sausages, Fruit Cup with Honey-Lemon Drizzle, and Red Grapefruit Juice.

santa fe bed & breakfast on the patio