An Incredible Napa Trip Awaits - Come Sample our Decadent Breakfasts
Lemon ricotta pancakes
with whipped crème fraiche, balsamic strawberries and candied
Potato pancakes with
poached eggs, smoked salmon and caviar
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
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
portabella and tomato stacks with poached eggs and watercress
heart, sundried tomato and feta cheese frittata with Serrano
ham and olive tapenade
are served with a basket of fresh baked breads with assorted
butters and jams as well as the daily fruit selection
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.
Olive Oil Bread
1 2/3 cup
1 cup sugar
1 teaspoon powdered ginger
1 teaspoon baking powder
½ tsp salt
1/3 fruity extra-virgin olive oil
1 cup buttermilk
zest from 1 lemon
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.
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.
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.
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
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
plate with chopped chives and smoked paprika
with Slow Cooked Leeks, Black Forest Ham and Cheese Crisps
1 head garlic
3 tsp olive oil
2 large leeks
4 oz Black forest ham, diced
2 egg yolks
2 cup milk
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup grated Vella Dry Jack
Mache or other delicate salad green, lightly tossed with olive oil
Vella Dry Jack Cheese Crisps, recipe follows
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.
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.
Dry Jack Cheese Crips
finely grated Vella Dry Jack
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.
Bacon, Porcini Mushroom and Sage Omelet
1 cup dried
½ cup hot water
2 tablespoon olive oil
2 shallots, minced
6 slices Canadian Bacon, diced
1 ½ tablespoons minced fresh Sage
salt and freshly ground pepper to taste
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.
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.
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.
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.
½ cup dried Porcini Mushrooms
dried Porcini Mushrooms in an electric coffee grinder. Run
until the mushrooms are pulverized into a fine powder.
12 medium size sage leaves
olive oil (not extra virgin) or canola oil
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.
1801 First Napa's Intimate Luxury Inn
1801 First Street
Napa, California 94559 Tel: (707) 224-3739 | Fax: (707) 224-3932 | Toll Free: 1-800-518-0146