When the weather turns fair, ML2L-member bed and breakfast inns turn to fresh. And in mid June, the freshest, best fruits on the vine are strawberries. Yum! B&B’s serve the best breakfasts.
Dewey Lake Manor in Brooklyn has its own strawberry patch. Innkeeper Barb Phillips has already picked five quarts and made her first batch of freezer jam. Guests love it year around, she says, especially on English muffins. She also made a strawberry bread so good last Thursday, half of it was gone after only one breakfast. Here’s how she makes it:
Dewey Lake Manor Strawberry Bread
Preheat oven to 350 degrees.
Grease and flour a 9X5 loaf pan.
1 tsp cinnamon
1/4 tsp nutmeg,
1/2 tsp soda,
3/4 tsp backing powder
1/4 tsp salt
Mix ingredients above in a bowl.
1 cup sugar
1 cup fresh mashed strawberries
1/2 cup oil
1/2 cup mashed banana
1/2 tbsp orange zest.
Combine incredients above in a large mixer bowl and beat on medium speed for one minute. Add the flour mixture. Stir until just moistened. Fold in 1/2 cup chopped walnuts. Bakc 50 – 60 minutes. Cool in pan 10-15 minutes, then remove to wire rack to cool.
It’s great warm with butter, cream cheese or fresh strawberry jam.
Sandy White puts Adventure Inn Bed & Breakfast on the map with a simple breakfast parfait. Just drizzle cinnamon-accented vanilla yogurt over berries in a Candlewick goblet. Serve with home-made granola. It’s a crowd pleaser at this Lake Huron beach home, nestled between Port Huron and Lexington.
Laurel Parrott, Innkeeper at Kalamazoo House Bed and Breakfast, has another take on strawberry parfait. She calls it incredibly simple and a sure-fire hit. Mix equal parts of sour cream and vanilla yogurt, stir in a good handful of brown sugar until it’s well dissolved and layer with strawberries in a pretty crystal bowl or parfait glass. For something more playful, serve separate bowls of strawberries, sour cream and brown sugar. Then just dip and roll for a mouth-watering treat!
Margaret Hull, innkeeper at Twin Gables Inn in Saugatuck, shops for her strawberries at Earl’s Farm Market in nearby Fennville. She says Earl’s has strawberries that are small and deep red. When popped into your mouth, they burst with an explosion of flavor reminiscent of those from Grandma’s garden. Buy them now while they last, cut them up, add sugar if you wish, then cut a chunk of angel cake, douse it with the fruit and dollop with freshly whipped cream. This is truly “summer heaven” at Twin Gables. Be sure to visit Earl’s when you stay here. With its ice cream shop, homemade pies and special classic car nights, it’s a slice of small-town America.
At Fennville’s Kingsley House Bed and Breakfast, Innkeeper Dave Drees prefers not to “hide” his fresh strawberries in recipes, but to use them in ways that really exploit their flavors. He cores a pineapple with a tool from Williams Sonoma that leaves the pineapple shell intact. He then places the shell and top on a platter, slices the fresh pineapple and arranges it on the platter with fresh, plump strawberries. He fills the pineapple shell with a mixture of one large container of low-fat strawberry yogurt and an 8 oz. bar of cream cheese softened and pureed in a blender. The dip is a great compliment to the fruit and healthy to boot!
Try the Strawberry/Rhubarb Tart recipe Ruth and Herb Boven serve at Castle in the Country Bed & Breakfast Inn, located in the peaceful countryside just outside of Allegan. Another great blog source is the White Swan Journal, written by Innkeeper Cathy Russell, The White Swan Inn in Whitehall. Here is her recipe for Strawberry Streusel Muffins.
Just when it seems there can’t be any more uniqe ways to serve the season’s freshest and best fruit, along comes this coffee cake, served by Janice Duerr at The State Street Inn in Harbor Beach, a Lake Huron harbor village. Give it a try.
State Street Inn Strawberry Cream Cheese Coffee Cake
1 cup sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons canola oil
4 ounce cream cheese – softened
¼ cup sugar
1 1/2 cups strawberries, sliced
1/2 cup flour
1/2 cup sugar
1/4 cup butter
Sift together the 1 cup flour, 1/2 cup sugar, baking powder and salt. Add milk, egg, and melted butter; beat 2 minutes. Spoon half the batter into a greased and floured 8-inch square baking pan. Mix the cream cheese and ¼ cup sugar together and drop by spoonfuls on top of batter. Top with half the strawberries, then drop remaining batter on top of that. Top with remaining sliced strawberries. Combine 1/2 cup flour and 1/2 cup sugar; cut in butter until mixture resembles coarse crumbs. Add chopped pecans. Sprinkle crumb topping over the strawberries. Bake at 375° for 30 to 35 minutes. Serves 8.
TRY THEM ALL. ENJOY!
Linda Singer, Executive DirectorMichigan Lake to Lake Bed and Breakfast Association 6757 Cascade Rd SE Ste 241, Grand Rapids MI 49546 (616) 575-1610 Office (616) 575-0270 Fax