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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.