Mice Garnish? Eek!

This is a cute garnish idea. INGREDIENTS Serves 8 4 hard-boiled eggs, cooled and peeled 8 pieces of chives 24 black peppercorns 1 small red radish DIRECTIONS Slice the eggs in half lengthwise and plate. Slice the radish into 4 … Continue reading

Vegetable Loaded Three Bean Stew

Thanks to my good friend, Joyce (one of the 8 Broads), I received the Anti-Inflammatory Eating book by Michelle Babb with lots of recipes. That’s the good news, and the dishes are helpful for diabetics like me. However I do … Continue reading

Baked Eggs Benedict

Happy Eggs Benedict Day. This is a repost from one of our great Eggs Benedict recipes. This Eggs Benedict recipe is different from the most well known version but these are soooo good! INGREDIENTS 6 slices of bread cut thickly … Continue reading

Mandarin Orange Salad with Orange Vinaigrette Dressing

We serve a lot of salads at The White Oak Inn and I’m always trying to come up with new combinations. I want them to both look pretty and taste good, as well as have interesting textures when you eat … Continue reading

Caramel Peach and Almond Bread Pudding

INGREDIENTS Pudding: 12 large eggs 1 – 12 ounce can evaporated milk 1/2 cup 2 % milk 1 teaspoon vanilla 1 teaspoon almond extract 2 tablespoons sugar 4 cups sliced peaches – frozen, fresh or canned About 10 slices of … Continue reading

Mediterranean Tart

INGREDIENTS 1 pastry crust 1 lb. fresh asparagus, lightly steamed but still crunchy, cut into 2-inch lengths 2 leeks, cut and lightly sauteed salt and pepper to taste 2 tablespoons unsalted butter 1 1/4 cups grated cheese (gruyere or parmesan) … Continue reading

Breakfast Risotto

I know it is not really a risotto – OK, so it is really a rice pudding but uses many of the same techniques as risotto to get that over the top creamy texture. Rice pudding is a perfect winter … Continue reading

Crab and Artichoke Egg Puff

This is one of my all time favorites; I even make this now that I am a retired innkeeper! Featured at Lookout Point Lakeside Inn’s recent cooking class, this recipe should only be made with the real authentic crab, sorry … Continue reading

Dijon Eggs

At the Inn we have recipes for a LOT of egg casseroles. But truthfully, this recipe is my favorite and has the capability to be the most diverse breakfast. We add spinach, asparagus, peppers, tomatoes, etc. You name it. We … Continue reading

Baked Apples

Growing up in the 50s (yes, it’s true), Baked Apples were an often served dessert in my neighborhood. Here at the Inn, they are a welcomed fruit course and we often hear guests say “Ohh, I haven’t had these in … Continue reading