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Indulgent:
Lemon ricotta pancakes
with whipped crème fraiche,
balsamic strawberries and candied orange zest
Potato pancakes with
poached eggs, smoked salmon and caviar
Individual stratas—rustic
country bread baked with eggs, pancetta, goat cheese and roasted red
peppers served with
a basil pesto
Jumbo crab cakes
with tropical fruit salsa and guacamole
Spa: Roasted
tomatoes stuffed with chive and truffle oil scrambled eggs served with
sausage and braised chard
Rolled soufflé with spinach, proscuitto and roasted
red pepper sauce
Oven roasted portabella
and tomato stacks with poached eggs and watercress sauce
Artichoke heart,
sundried tomato and feta cheese frittata with Serrano ham and olive
tapenade
All entrees are served with a basket of fresh baked breads with assorted
butters and jams as well as the daily fruit selection
Wine country
continental buffet: breads
baked fresh daily, assorted cheeses, hard-cooked eggs, locally
made granola and other cereals,
fresh fruit,
fresh squeezed juice, teas and 1801’s custom blend of gourmet coffee.
 Recipes:
Ginger
Olive Oil Bread
1 2/3 cup
flour
1 cup sugar
1 teaspoon powdered ginger
1 teaspoon baking powder
½ tsp salt
1/3 fruity extra-virgin olive oil
1 cup buttermilk
2 eggs
zest from 1 lemon
Preheat oven
to 350 degrees. Butter an 8 inch square cake pan and line the
bottom with parchment. Butter the top of the parchment and
dust the pan lightly with flour.
Sift flour,
sugar, ginger, baking powder, and salt into the bowl of a stand
mixer fitted with the paddle attachment. Slowly add the oil
and mix on medium speed until blended but still crumbly. Scrape
down bowl. Add eggs, one at a time, scraping down sides of
bowl and mixing well after each addition. With mixer on low,
add the buttermilk slowly. When all incorporated, turn the
mixer to high and beat for about 15 to 20 seconds. Add the
lemon zest and pour batter into the cake pan.
Bake for
approximately 30 minutes until the top springs back when touched
and the cake is just starting to turn golden. Remove the pan
from the oven to a cooling rack and let sit for 15 minutes.
Remove from the pan, cut into squares and serve.
Jewel Yam and Yukon Gold Potato Hash
with Pancetta and Poached Eggs 1 pound yukon gold
potato, peeled and cut into ¼ inch dice
1 pound jewel yams, peeled and cut into ¼ inch dice
1 parsnip, peeled and cut into ¼ inch dice
1 red bell pepper, roasted and diced
1 poblano pepper, roasted and diced
½
pound pancetta, cut into ¼ inch dice
3 shallots, halved and thinly sliced
2 garlic cloves, minced
1 ½ teaspoon smoked paprika
salt and freshly ground black pepper to taste
2 teaspoons fresh sage
1 teaspoon chopped chives
8 poached eggs
Garnishes
Chives
Smoked paprika
Peel potatoes and
cut into ½ inch cubes. Peel yams and parsnips
and cut into ½ inch cubes. Fill a small stockpot with water and
bring to a boil. Salt the water generously. Add the potatoes
to the salted water for about 2 minutes then add the jewel yam
and parsnip and cook
for 4 more minutes. Drain the potatoes, yams and parsnips and
rinse with cold water.
Heat a large skillet
over medium high heat. Add the diced pancetta and cook until crisp.
Remove from
pan to drain on paper towels. Add the shallots,
garlic and smoked paprika to the bacon fat and sauté, stirring
occasionally, until the shallots are translucent, about 1 minute. Add
the potatoes, yams, parsnips, red pepper, poblano pepper, salt, and pepper
and sauté, stirring occasionally, until browned and tender, about
3-5 minutes. Stir in sage and chives. Divide the mixture onto
4 plates. Top each with 2 poached Eggs
Sprinkle plate with chopped chives and smoked paprika
Serves 4
Individual Crustless Quiche
with Slow Cooked Leeks, Black Forest Ham and Cheese Crisps 1 head garlic
3 tsp olive oil
kosher salt
2 large leeks
4 oz Black forest ham, diced
6 eggs
2 egg yolks
2 cup milk
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup grated Vella Dry Jack
Garnishes
Mache or other delicate salad green, lightly tossed with olive
oil
Vella Dry Jack Cheese Crisps, recipe follows
Preheat oven to 350 degrees.
Cut the end off then entire head of garlic and coat with 1 teaspoon
olive oil and sprinkle with kosher salt. Wrap the garlic in foil and
place in the oven for 45 minutes, until the garlic is golden brown and
softened. When cool, squeeze the cloves from the head of garlic and
set aside.
Cut leeks in half lengthwise. Thinly slice the leeks and place into a
colander. Wash the cut leeks well under running water until all dirt is
removed.
Heat a medium skillet over medium heat. Add the remaining 2 tsp of olive
oil and then the leeks. Sprinkle with kosher salt. Let the leeks cook,
stirring occasionally for 15 to 20 minutes, until they are very soft.
Divide the leeks among 6 large ramekins. Portion the roasted garlic and
the diced black forest ham on top of the leeks.
In a large bowl, beat together the eggs and yolks and then slowly whisk
in the milk, salt, pepper and grated Vella Dry Jack cheese. Pour the custard
into each of the ramekins. Bake 350 for 20 to 30 minutes, until the quiches
are puffed up and golden brown on top. Let cool for 10 minutes. Run a
small knife around the edge of the quiche and unmold. Place a small handful
of Mache on each plate, place the quiche on top. Add a cheese crisp to
each just prior to serving.
Serves 4
Vella Dry
Jack Cheese Crips ¼ cup finely
grated Vella Dry Jack
Preheat oven to 400
degrees. Line a baking sheet with a silpat. Divide the cheese
into 4 portions and spread each out to make 3- inch circles.
Bake in the oven until golden brown and lacy, approximately 3-5
minutes. Remove from the oven and let cool. When cool, remove
each circle from
the nonstick mat.
Canadian
Bacon, Porcini Mushroom and Sage Omelet
1 cup dried Porcini
Mushrooms
½ cup hot water
2 tablespoon olive oil
2 shallots, minced
6 slices Canadian Bacon, diced
1 ½ tablespoons minced fresh Sage
12 eggs
salt and freshly ground pepper to taste
garnishes
(optional)
finely chopped chives
parsley oil
mushroom powder
fried sage leaves
Pour ½ cup
of hot water over the dried Porcini Mushrooms and let sit for 20 minutes.
Drain, reserving the liquid, and chop the mushrooms coarsely. Strain
the liquid through a coffee filter to remove all of the sediment from
the mushrooms.
Heat a sauté pan
over medium high heat until hot. Add 2 teaspoons of the olive oil and
the shallots and cook until translucent, about 30 seconds. Add the mushrooms
and the mushroom liquid and cook until the liquid evaporates. Add the
Canadian bacon and the fresh sage and cook until the bacon is just warmed
through. Keep the sauté pan over low heat while preparing the
omelets.
Beat three eggs, seasoned
with kosher salt and freshly ground pepper in a small bowl.
Heat a small nonstick pan over medium-high heat until hot. Add one teaspoon
of olive oil and swirl around. Add the eggs and cook, pushing the eggs around
with a spatula to gently scramble them and gently lifting up the edges and
tilting the pan so the uncooked eggs flow underneath the already set part of
the omelet. When the omelet is still a bit uncooked on top, but not too runny,
add ¼ of the filling to just the middle section of third of the pan.
Gently fold over the top third onto the middle of the omelet, covering the
filling. Gently tilt the pan over a plate. Start sliding the omelet onto the
plate and turn over onto itself again so that the omelet is folded in thirds
on the plate. Continue with the remaining eggs to make more omelets.
To serve, place the
omelet on the plate and dust the eggs and the plate with chopped chives,
parsley oil and mushroom powder. Arrange three fried sage leaves attractively
on each omelet.
Serves 4
Parsley
Oil
½ cup Parsley leaves
½ cup olive oil
Bring a small
saucepan of water to a boil. Add parsley leaves and blanch
for 20 seconds. Drain and squeeze excess water out of parsley
leaves. Combine parsley leaves and olive oil in a blender and
puree. Pass through a fine mesh sieve into a bowl.
Mushroom
Powder
½ cup dried Porcini Mushrooms
Place the
dried Porcini Mushrooms in an electric coffee grinder. Run
until the mushrooms are pulverized into a fine powder.
Fried
Sage
12 medium size sage leaves
olive oil (not extra virgin) or canola oil
kosher salt
In a small
sauté pan, heat a small amount of oil over medium high
heat until hot. Fry sage leaves, a few at a time, for just
a few seconds, until just crisp. Remove from oil, drain on
paper towels and sprinkle with kosher salt.
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