Portobello Inn's Favorite Recipes

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Mozzarella Pesto Strata    |    Baked French Toast    |    Ricotta Cake

Baba Au Rum Cake   |   Oatmeal Raisin Cookies   |   Brownies   |   Ham & Cheese Muffins

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PESTO MOZZARELLA STRATA   (click image to download printable version)
A savory Dish for Breakfast, Brunch or Special Event.  As served at Portobello Inn, Herkimer, NY

Preparation:

Spray a 9"x13"x2" non-stick baking dish with a cooking spray. Spread one side of the Italian bread slices with Pesto. Arrange the bread, Pesto side up in the pan so that the slices fit evenly. You may need to cut some of the slices to cover all the "open" spaces in the pan. Sprinkle the bread evenly with the olives, roasted red peppers (or optional tomatoes) and the the mozzarella cheese.

In a mixing bowl, beat the eggs, milk, 1/4 cup of the Parmigiano cheese and S&P until blended well. Pour the egg mixture evenly over the bread in the pan. Sprinkle the bread with the remaining 1/4 cup of the Parmigiano cheese. Cover with plastic wrap and refrigerate overnight.

In the morning, heat the oven to 325°. Bake the strata uncovered for 55 to 60 minutes until golden brown or until a knife inserted into the center of the strata comes out clean. Remove from the oven - let stand 5 minutes, cut into squares and serve immediately.

This makes 8 generous servings.

Preparation:

Slice the Bread into 20 1-inch slices (At Portobello remove the crust!). Arrange the slices in a generously buttered 9X13 inch non-stick baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a mixer or whisk until blended, but not too bubbly (make sure all of the seasonings, sugar & salt are well incorporated!). Pour the egg mixture over the bread slices, making sure that all of the slices are covered evenly with the egg-milk mixture, spooning some of the mixture between the slices too. Cover with plastic wrap or foil and refrigerate overnight.

The next day, preheat the oven to 350º F. Remove the soaked bread from the refrigerator and set aside. Combine the Praline Topping ingredients in a medium bowl. Then spread the mixture evenly over the egg-milk soaked bread. Bake this for 40 minutes, or until puffed and lightly golden. Serve immediately with the (Real) Maple Syrup or Honey.

1 package (18.25 oz.)
Deluxe Yellow Cake Mix
2 (16 oz.) containers
Ricotta Cheese (whole milk)
4 large eggs
1 cup sugar
1 Tsp. Vanilla extract
1 Tsp. grated orange peel

Preparation:

Preheat oven to 325 degrees. Grease a 13"x 9"x 2" baking pan (or use a non-stick pan). Prepare the cake mix according to the package directions and then pour the cake batter into the baking pan.

Combine the ricotta cheese, eggs, sugar, vanilla and orange peel until well blended. Spoon the cheese mixture evenly over the cake batter until it is all covered with the cheese mixture.

Bake the ricotta cake for about 1 hour, 15 minutes or until a toothpick inserted into the center of the ricotta cake comes out clean. Cool on a wire rack. (When you cut the ricotta cake you will notice that the ricotta mixture settled to the bottom and the cake rose to the top.) When cooled, sprinkle with confectioner's sugar and serve or cover with your favorite berries and whipped topping. Can be served room temp or cold. Store in the Refrigerator! Makes about 12 to 16 servings.

Directions:

Preps: Preheat oven to 350°. Butter a 10" non-stick Bundt pan. Sprinkle the nuts on the inside of the buttered Bundt pan so that it's all covered. Whatever remains of the chopped nuts will cover the bottom of the pan (the top of the cake when baked!).

The Cake: In a mixing bowl or mixer on low speed, combine the cake mix, pudding mix, eggs, water, oil and 1/2 cup of rum. Scrape down sides as needed to incorporate dry ingredients and blend until smooth. Pour the cake batter into the butter/nutted Bundt pan. Bake the batter for 50 to 60 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack for about 10 minutes. While cooling, deeply pierce the cake all over with a toothpick.

The Glaze: In a saucepan, melt the butter, over medium heat (do not brown). Stir in the sugar and water and cook for about 5 minutes. Remove from the heat and stir in the 1/2 cup of rum. (There's no need to flame the rum!)

Assembly: Drizzle & brush about 1/3 of the rum glaze over the cake pierced with the toothpick. Wait until the glaze has soaked into the cake - it will take a few minutes. Once the glaze has been absorbed, invert and unmold the cake onto the serving plate/platter. Drizzle and brush the remaining 2/3 of the rum glaze all over cake (top & sides), until all of the glaze has been absorbed into the cake. Cool and serve.

A great accompaniment would be your favorite Vanilla Ice Cream and an Espresso!

1 cup butter, softened
1/2 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups oats, uncooked
1 cup sultanas (golden raisins) - optional

Preparation:

Preheat oven to 350°. Beat together butter, granulated and brown sugars until creamy. Add vanilla and eggs; beat well. In bowl, combine together flour, baking soda, cinnamon and salt; add to butter/sugar mixture and mix together well. Finally, combine oats & golden raisins; mix well.

On ungreased cookie sheet, drop generous tablespoons full of the mixture, making sure to give each cookie space to spread out and bake. Bake for 10 to 12 minutes or until they are golden brown.

Let the cookies rest a minute and then remove them to a wire cooling rack to cool. This recipe should make 3 to 4 dozen yummy old-fashioned oatmeal raisin cookies! They're great with ice cold milk!

Preparation:

Pre-heat Oven to 350°. Spray a 9"x13"x2" non-stick baking dish with a cooking spray. In a mixing bowl, beat the butter, sugar, eggs and vanilla together well. Slowly add the cocoa, flour, baking powder and salt. Combine in the chocolate chips (and optional nuts). Pour evenly into greased pan. Bake 20 to 22 minutes. Remove and let cool. Cut into squares, plate, dust with powdered sugar and serve.

2 Tbs. each shredded carrot, celery & onion
1 Tbs. butter
4 oz. diced cooked ham
S&P to taste

2 cups biscuit mix (Bisquick)
1 egg
1 Tbs. sugar
2 oz. shredded NY Sharp Cheddar Cheese
2/3 cup milk

Preparation (step #1):

In a frying pan, sauté the carrot, celery & onion in the butter until tender and not brown. Stir in diced cooked ham to warm - remove and set aside.
Preheat oven to 400°. Then in a medium mixing bowl combine by hand ingredients for step #2.

Step #2:
Fill greased muffin tins 2/3 full with the biscuit batter (the batter should be thick enough to be able to make an indentation in the middle with a teaspoon).
Add a small amount of the ham mixture into the indentation. Bake between 16-18 minutes or until golden brown. Makes 8 to 12 muffins.