Recipe for a Country Inn: Fine Food from the Inn at Twin Linden

Recipe for a Country Inn: Fine Food from the Inn at Twin Linden

by Donna Leahy

Hardcover(1ST)

$22.35 $29.95 Save 25% Current price is $22.35, Original price is $29.95. You Save 25%.

Product Details

ISBN-13: 9780060184926
Publisher: HarperCollins Publishers
Publication date: 03/26/2002
Edition description: 1ST
Pages: 240
Product dimensions: 8.25(w) x 10.75(h) x 0.25(d)

About the Author

Donna Leahy is the chef-owner of the Inn at Twin Linden and is the author of Morning Glories and Wisdom of the Plain Folk. She and her husband, Bob, reside at the Inn in Churchtown, Pennsylvania.

Read an Excerpt

Apple Cinnamon Stuffed French Toast

Stuffed French toast is one of my most requested breakfast dishes, so I'm constantly thinking up new combinations to offer our returning guests. We serve this lightly sweetened filling of apples, sour cream, and cream cheese encased in freshly baked cinnamon bread, but French bread may be substituted if you can't find unsliced cinnamon loaves. Melted apple jelly gives the dish a finishing glaze.

8 ounces cream cheese, softened
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
2 tablespoons sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
2 tablespoons corn oil
2 apples, peeled, cored, and finely chopped
1/2 cup apple jelly
Six 2-inch-thick slices cinnamon bread

1. Preheat the oven to 375 degrees F. Lightly grease a baking sheet with solid vegetable shortening.

2. Combine the cream cheese, sour cream, sugar, and cinnamon in a mixing bowl and beat with an electric mixer until smooth. Fold in the chopped apple.

3. Slice a 2-inch-wide opening into the center of the top of each piece of bread, cutting down almost all the way to the bottom. Spoon about 2 tablespoons of the cream cheese mixture into each pocket.

4. Whisk together the eggs and cream in a small mixing bowl. Dip each slice of French toast into the egg mixture, coating each side evenly.

5. Heat the butter and corn oil in a large skillet until the butter is melted and foamy. Sauté the bread pieces until golden onboth sides, about 1 to 2 minutes per side. Place the sautéed pieces on the prepared baking sheet, transfer to the oven, and bake for 10 minutes, until the filling is heated through.

6. In the meantime, heat the apple jelly in a small saucepan or in the microwave until melted. Brush the tops of the baked French toast with the glaze, and serve.

Serves 6


Salmon Roulade with Garlic Potatoes

Salmon is rolled around a creamy garlic potato filling here, and baked until lightly browned. Anchovies provide the exciting taste in the buttery lemon sauce.

3 large red-skinned potatoes, peeled and quartered
1/2 cup white wine
6 oil-packed anchovy fillets (about 1/2 can)
2 teaspoons minced garlic
3/4 cup unsalted butter
3 tablespoons fresh lemon juice
Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed
2 tablespoons chopped chives

1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil.

2. Place the potatoes in a medium saucepan, and add lightly salted water to cover. Bring to a boil, and cook until soft, about 20 minutes. Drain the potatoes and put them in a mixing bowl. Mash with 1 1/2 teaspoons of the garlic and 1/4 cup of the butter. Pass the potatoes through a food mill or ricer, then whip until smooth and fluffy.

3. Roll each salmon fillet into the shape of a donut, and affix the ends with a toothpick. Place them in the baking dish. Fill the center of each piece with the potatoes. Cover with foil and bake for 10 minutes. Remove the foil and bake until the potatoes are golden brown, about 5 minutes longer.

4. In the meantime, combine the wine, anchovies, and remaining 1/2 teaspoon garlic in a small saucepan. Cook, stirring often, until the anchovies are dissolved and only a few tablespoons of liquid remain. Remove from the heat and whisk in the lemon juice and the remaining 1/2 cup butter.

5. Using a spatula, transfer the salmon fillets to warmed plates. Carefully twist out the toothpick, leaving the roll intact. Drizzle the anchovy sauce over the rolls, sprinkle with the chives, and serve.

Note: The potatoes may be made up to 8 hours in advance and refrigerated until ready to use.

Serves 6

Recipe for a Country Inn. Copyright © by Donna Leahy. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Table of Contents

Acknowledgmentsxi
Introduction1
Eggs15
Breakfast Fare47
Soups75
Salads105
Meat135
Seafood157
Teatime Treats171
Desserts191
Index224

Recipe

CHEDDAR SOUFFLÉ ROLL
Serves 6

A soufflé roll is an airy savory jelly roll, also known as a roulade. Soufflé rolls are ideal for a brunch buffet, since they can be assembled the night before and then baked just before serving.

2-1/2 cups milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon pepper
5 large eggs, separated
1/2 teaspoon salt
1-1/4 cups grated cheddar cheese
3 tablespoons chopped cilantro
1/2 cup chopped plum tomatoes (about 3 tomatoes)

  1. Preheat the oven to 350° F. Grease a 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Line the pan with parchment paper, and then grease the parchment with solid shortening. Line a baking sheet with parchment.
  2. Heat the milk in a saucepan until it just comes to a boil.
  3. In a large saucepan, melt the butter. Stir in the flour and pepper and cook over low heat, whisking constantly, for 2 to 3 minutes. Add the hot milk, whisking constantly to combine. Cook over medium heat until slightly thickened, 1 to 2 minutes.
  4. In a small bowl, whisk together the egg yolks. Stir the yolks into the milk mixture and cook for 5 minutes longer. Remove the pan from the heat and allow to cool slightly, stirring occasionally.
  5. Using an electric mixer, beat the egg whites with the salt until they form stiff peaks. Carefully fold the egg whites into the cooled milk mixture. Spread the mixture out in the prepared pan and bake for 15 to 20 minutes, until firm and just lightly browned.
  6. Lay a kitchen towel on a work surface and cover it with a piece of parchment paper. Remove the jellyroll pan from the oven and immediately invert it onto the parchment. Roll the towel and soufflé up together, jelly roll style, and allow the baked roll to cool slightly. (Leave the oven on.)
  7. Unroll the egg soufflé and sprinkle the cheese, cilantro, and tomatoes over it. Roll up the soufflé without the towel or parchment, and place it on the prepared baking sheet. Cover with aluminum foil. Bake for 8 to 10 minutes, until the cheese has melted and the soufflé roll is heated through. Serve warm.
Variations: Add cooked sausage or chopped ham. Try different cheeses, such as Brie or Camembert. Add chopped sautéed vegetables, such as asparagus, mushrooms, or onions.

Chicken and Apple Salad with Creamy Cider Dressing
Serves 6

Several times a year I take a day off to meet my friend Maureen for lunch. No matter how upscale the restaurant we choose may be, we have a running joke that the menu can't be very good if it doesn't feature chicken salad. This tasty version uses autumn harvest apples, and toasted walnuts to add a crisp bite. The chicken breasts are poached in the oven with cider and butter until tender.

3 whole boneless, skinless chicken breasts (about 1-1/2 pounds)
3 cups apple cider
1/4 cup unsalted butter, melted
1/2 teaspoon dried thyme
2 teaspoons ground cinnamon
1 large egg
1/2 cup corn oil
3 tablespoons cider vinegar
2 teaspoons chopped flat-leaf parsley
1/4 cup sour cream
3 small apples, such as McIntosh
1/2 cup walnuts, toasted
1 head Boston lettuce, leaves separated

  1. Preheat the oven to 375° F.
  2. Place the chicken breasts in a shallow glass pan, and pour 1 cup of the cider and melted butter over them. Sprinkle with the thyme and 1 teaspoon of the cinnamon. Cover with foil and bake for 20 to 25 minutes, until cooked through. Allow to cool completely.
  3. In the meantime, simmer the remaining 2 cups cider in a small saucepan until reduced by half, about 20 minutes. Allow to cool completely.
  4. Process the egg in a food processor until light in color. Gradually drizzle in the corn oil, processing until it is well emulsified. Add the reduced cider, cider vinegar, parsley, sour cream, and remaining 1 teaspoon cinnamon, and process until combined.
  5. Cut the chicken into bite-size pieces. Core the apples and slice them into thin pieces. In a large bowl, toss the chicken, apples, and walnuts with the dressing. Divide the lettuce among six chilled plates, top with the chicken salad, and serve.
Note: The chicken may be baked up to 24 hours in advance and refrigerated until ready to serve. The dressing may be made up to 24 hours in advance and refrigerated until ready to serve.

PUMPKIN RAISIN SQUARES
Makes 16 squares

These are dense little squares that concentrate flavor in every delicious bite. The icing is a creamy finishing touch.

6 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
1/2 cup canned pumpkin puree
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1 tablespoons cream cheese, softened
1 cup confectioners' sugar

  1. Preheat the oven to 350° F, and butter an 8 x 8-inch baking pan.
  2. In a large mixing bowl, beat 4 tablespoons of the butter with the brown sugar until fluffy. Beat in the egg and pumpkin. In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Beat the dry mixture into the butter mixture until just combined. Then stir in the raisins. Spread the mixture in the prepared pan, and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly in the pan, then invert the pan onto a rack and cool completely.
  3. Blend the remaining 2 tablespoons butter, the cream cheese, and confectioners' sugar in a small bowl until smooth (add a little hot water if necessary to bring to a spreading consistency). Spread the icing over the cooled cake and allow it to set up, about 10 minutes. Cut into sixteen squares.
Note: The squares, without icing, may be stored in an airtight container for up to 3 days.
Variation: Add 1/4 cup chopped pecans or walnuts.

Copyright © 2002 by Donna Leahy.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews