Wednesday, September 30, 2009
Sunrise Landing Video coming soon
We have have been working on a video to help prospective guests gain a better idea of what Sunrise Landing Bed and Breakfast is all about. It is now completed and will soon be posted on the home page of our website. You will also find it on YouTube.
Baked Stuffed Peach French Toast
Baked Stuffed Peach French Toast
This entree evolved from the blueberry French Toast and is repeated because the directions for the sauce are a bit different.
Approximately 12 - 14 slices of Monks Bread (or similar dense type bread)
1 8-ounce package of cold reduced fat cream cheese
1 ¼ cups sliced fresh peaches (peel peaches)
12 large eggs (if the eggs are very large – may take less and less milk)
1/3 cup maple syrup
2 cups whole milk
1 teaspoon vanilla
A few sprinkles of nutmeg
Trim crusts from bread and discard Cut the cream cheese into 1 inch cubes. Arrange half the bread slices in a buttered baking dish to cover the bottom of the pan. Scatter the cream cheese over the bread and top with the peach slices. Arrange remaining bread slices over the top. Whisk together eggs, syrup, milk and vanilla, and pour over bread. Sprinkle nutmeg over top. Let chill, covered, overnight. Bake, covered with foil, in a preheated 350 degree oven for 30 minutes. Remove foil and continue baking approximately 30 minutes longer or until browned and set. Remove from oven – let rest covered with a towel for about 10 minutes before cutting. Sprinkle with powdered sugar and then drizzle sauce over top. Garnish with whipped cream.
Peach Sauce:
Combine scant - 1 cup sugar, 2 tablespoons cornstarch in a saucepan and whisk together, and stir in 1 cup Glenora Peach Spumante. Cook over moderately high heat, stirring, until mixture thickens slightly. Stir in about 1 heaping cup pealed sliced peaches and simmer, stirring occasionally, for approximately 10 minutes until thickened. Add 1 tablespoon butter and stir the sauce until the butter melts.
Note – in making the sauce, one can substitute water for the Peach Spumante and add a tablespoon of peach jam for extra flavor. One can also just puree a small amount of fresh peaches and add to sauce for additional flavor.
.
This entree evolved from the blueberry French Toast and is repeated because the directions for the sauce are a bit different.
Approximately 12 - 14 slices of Monks Bread (or similar dense type bread)
1 8-ounce package of cold reduced fat cream cheese
1 ¼ cups sliced fresh peaches (peel peaches)
12 large eggs (if the eggs are very large – may take less and less milk)
1/3 cup maple syrup
2 cups whole milk
1 teaspoon vanilla
A few sprinkles of nutmeg
Trim crusts from bread and discard Cut the cream cheese into 1 inch cubes. Arrange half the bread slices in a buttered baking dish to cover the bottom of the pan. Scatter the cream cheese over the bread and top with the peach slices. Arrange remaining bread slices over the top. Whisk together eggs, syrup, milk and vanilla, and pour over bread. Sprinkle nutmeg over top. Let chill, covered, overnight. Bake, covered with foil, in a preheated 350 degree oven for 30 minutes. Remove foil and continue baking approximately 30 minutes longer or until browned and set. Remove from oven – let rest covered with a towel for about 10 minutes before cutting. Sprinkle with powdered sugar and then drizzle sauce over top. Garnish with whipped cream.
Peach Sauce:
Combine scant - 1 cup sugar, 2 tablespoons cornstarch in a saucepan and whisk together, and stir in 1 cup Glenora Peach Spumante. Cook over moderately high heat, stirring, until mixture thickens slightly. Stir in about 1 heaping cup pealed sliced peaches and simmer, stirring occasionally, for approximately 10 minutes until thickened. Add 1 tablespoon butter and stir the sauce until the butter melts.
Note – in making the sauce, one can substitute water for the Peach Spumante and add a tablespoon of peach jam for extra flavor. One can also just puree a small amount of fresh peaches and add to sauce for additional flavor.
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Tuesday, September 8, 2009
New to Sunrise Landing: intimate dinners for two
Enjoy an intimate, gourmet dinner or a dinner for your group at Sunrise Landing with "Table for Two".
Sunrise Landing has partnered with John and Maryalice Pulos of "Table for Two" to provide a new option for dinner at Sunrise Landing. They prepare a gourmet dinner of your choice, and prepare a special table set just for you in our elegant dining room or, weather permitting, out on the deck overlooking spectacular Seneca Lake. If you have our spacious Sunflower suite, your special dinner can even be served in the privacy of your suite or, weather permitting, on your own private patio.
John and Maryalice can also provide other options at Sunrise Landing such as appetizers and dinners for larger groups that occupy our entire B&B. For more information, visit their website at "Table for Two".
Wednesday, September 2, 2009
Deck the Halls Weekend
One of the most exciting events coming up is the 18th Annual Deck the Halls Weekend on Seneca Lake. Co-sponsored this year by The Elmira NY Christmas House, it is usually a sell out event each year. Guests go to an assigned starting winery, and then to each participating winery sampling food and wine pairings along the way. Each guest also receives a grapevine wreath, as well as an ornament from each winery they visit, and a recipe book to enable one to repeat the delectable offerings at home, during the holiday season and all year. It is a three day weekend - with approximately 33 participating wineries - so come for the entire weekend. Bring a designated driver, or we can arrange transportation for you.
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