I am a big fan of Bon Appetit (before that Gourmet RIP). If I can find at least one recipe per issue to try, that is worth the price of subscription! Some are a hit and some a miss. The enjoyment of the monthly issue goes beyond the culmination of cooking a new recipe and the consumption. If you are a foodie, and most innkeepers are, it is a fun and informative read with mouth-watering photos.
I also subscribe to Bon Appetit’s senior staff writer, Alex Beggs newsletter. One of her most recent newsletters gave me an idea.
“Last month, I asked about your “keepers”—the Bon Appétit recipes you make over and over again and was INUNDATED with delightful emails.”
What are your breakfast recipe “keepers”?
The ones you enjoy cooking over and over again and your guest enjoy consuming with compliments to follow. I know, there are most likely more than one! But what comes to mind first? One you would like to share in a future blog from The B&B Team.
I will start with one from Rick and my innkeeping past.
A bed and breakfast staple…muffins!
Before I became an innkeeper I was not much of a baker. I searched for a basic muffin recipe that could be used as a base for a variety of add-on ingredients
Found a winner. One that uses orange juice instead of milk. The orange juice made them so much lighter and moist. I did not use paper liners. The muffin tins I inherited were very well seasoned and the lovely browning results were perfection. I also liked to over fill the cups so they puffed up and cracked beautifully like this photo. Nothing worse in my opinion than a pale muffin!
What are your Breakfast recipe “keepers’? Would LOVE you to send me an email with your contributions. firstname.lastname@example.org.
I will be at three upcoming innkeeping conference this and next month. PAII in Myrtle Beach. CABBI InnSpire Conference & Marketplace in Monterey. AIHP Summit & Marketplace in Albuquerque.
If you are attending any of these conferences. Stop by The B&B Team booth and say Hi.
Thanks for Listening,