Sleep on It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day!

Sleep on It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day!

by Carol Gordon
     
 

A collection of Country Inn cooking—delicious, easy recipes that can be prepared the night before

"My first innkeeping morning found me in the kitchen cutting fruit at 4:30 AM! Right then and there I knew I needed time-saving shortcuts. I began coveting overnight recipes and . . . Sleep On It was born. This compilation of overnight

Overview

A collection of Country Inn cooking—delicious, easy recipes that can be prepared the night before

"My first innkeeping morning found me in the kitchen cutting fruit at 4:30 AM! Right then and there I knew I needed time-saving shortcuts. I began coveting overnight recipes and . . . Sleep On It was born. This compilation of overnight recipes allows you to serve a delicious breakfast, brunch, dinner, or dessert and still have time to enjoy your day." —from Sleep On It

Sleep On It is a collection of the 150 best recipes that can be made at night to serve the next day. Pulled from small inns and bed-and-breakfasts around the country, these tried and true recipes include breakfast, brunch, appetizers, dinners, and desserts. Accompanying each recipe is an anecdote from inn owners or a particular tip on preparation.

Recipes included in the book:

  • Schoolhouse Creek Coffee Cake
  • Bayou Bend Casserole
  • Arabian Pork Chops
  • Tarragon and Leek Soufflé
  • Chicken Quenelles
  • Frothy Strawberry Squares
Sleep On It is the perfect cookbook for anyone pressed for time who wants to put delicious, home-cooked food on the table.

Pearson's Pond Healthy Ham Quiche
Pearson's Pond Bed & Breakfast - Juneau, Alaska

1 cup soft silken or firm tofu
1 cup rice or soy milk (plain or vanilla)
1 cup liquid egg product*
3/4 cup nonfat ricotta cheese
10 oz. bag no-fat shredded mozzarella cheese
4 oz. can mushrooms
1 medium red bell pepper (or substitute a few sun-dried tomatoes)
1 medium yellow or green bell pepper mild jalapeño peppers (2/3 of a small can of Ortega roasted mild chilies, chopped)
1 1/2 cups cubed or ground ham
1/2-1 tsp. hot curry powder
1 Tbsp. onions, chopped
1 tsp. granulated steak seasoning
1/4 tsp. garlic salt
1/2 tsp. cilantro
2 baked, cooled pie crusts

Blend first 4 ingredients and the spices in a blender. Chop peppers (veggies) and ham in a food processor till the size of small peas. Drain in colander for a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham, and peppers. Cover and refrigerate overnight. The next day: Pour liquid from blender over the contents in pie crusts. Bake about 45 minutes at 350 F till knife inserted into pie comes out clean. Let set at least 15 minutes, then cut into wedges and serve. May be re-heated in the microwave. Makes 2 pies. Serves 6-12.

Editorial Reviews

Publishers Weekly
Gordon, who operates the Nantucket House of Chatham, an inn on Cape Cod, has gathered an eclectic, unbalanced collection of 150 recipes contributed by inn and bed and breakfast owners from around the world. Organized by course and designed to provide good-tasting meals with minimal preparation, the recipes are what Gordon calls "overnight recipes": they produce meals that can be entirely or partially made in advance and refrigerated overnight. Making meals this way is the ultimate time-saver, she claims. But the time saving actually comes more as a result of the simplicity of the recipes or because of the ready-made ingredients used: frozen diced potatoes for Never-Fail Hash Browns, Raisin Bran cereal in Six-Week Raisin Bran Muffins, and refrigerated crescent rolls for Sausage Puff. The do-ahead capability allows for more time control, essential in the bed and breakfast industry and also worthwhile to the busy home cook. A few recipes may sacrifice taste for ease, but most provide a happy medium of simplicity and good flavor. (Mar.) Copyright 2006 Reed Business Information.
Library Journal
Gordon and her husband run an inn on Cape Cod called the Nantucket House of Chatham, and here she presents the make-ahead recipes she relies on there. Included with these dishes are stories about her "innkeeping adventure" and recipes and anecdotes from B&B owners and other innkeepers around the country. But, generally, the recipes are simple and not especially memorable, and while some can be made entirely ahead, others require last-minute preparation. Donna Leahy's Recipe for a Country Inn offers a more sophisticated and entertaining approach to a similar topic. Gordon's book is suitable for area and larger collections. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781401308162
Publisher:
Hachette Books
Publication date:
03/28/2006
Pages:
304
Product dimensions:
5.54(w) x 8.20(h) x 0.71(d)
Age Range:
18 Years

Related Subjects

Meet the Author

Carol Gordon owns and operates the Nantucket House of Chatham, a B&B on Cape Cod, where she creates memories and memorable meals for guests.

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