PAMPERING IS OUR SPECIALTY! We are happy to serve a full breakfast in the privacy of your room or in the dining room where friendly conversation abounds. Your choice! At the Ellery House B&B, we take pride in our delicious, homemade breakfasts, which have drawn rave reviews and requests for recipes throughout our 21 years in operation. Extreme care is given to quality and freshness.
Our Fair-Trade Organic coffee is freshly roasted by Alakef Coffee located just a few blocks away. You will love our espresso beans used in our espresso maker and available to you at anytime. In need of a decadent late afternoon or evening snack? Our highly sought-after Chocolate Chip Oatmeal Walnut Macadamia cookies or brownies are baked for you everyday. In the evening enjoy complimentary Port and Sherry.
“Breakfast served in our room was a real treat - and the food was fabulous!”
Joan’s Strawberry Rhubarb Muffins
1 ¾ cup flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup buttermilk (milk can be substituted)
1/3 cup canola oil
½ teaspoon pure vanilla extract
1 cup diced rhubarb (fresh or frozen)
1 cup diced fresh strawberries ( or raspberries, fresh or frozen)
½ cup powdered sugar icing (recipe at right)
Confectioners’ Sugar Icing
1 cup confectioners’ sugar
¼ teaspoon pure vanilla extract
2-3 tablespoons half-and-half
In a small mixing bowl, add vanilla to confectioners’ sugar and stir in half-and-half until desired consistency is reached.
Yield: ½ cup
In a large bowl, stir together flour, sugar, baking powder and salt. In a small bowl, beat together until well mixed, the egg, buttermilk (milk), oil and vanilla. Stir egg mixture into flour mixture just until all ingredients are moistened. Fold rhubarb and strawberries or raspberries into batter. Divide the batter between 12 greased muffin cups. Bake in 400-degree oven for 20-25 minutes or until golden brown. Drizzle tops generously with confectioners’ sugar icing after baking.
Yield: 12 muffins
1 slice country French bread, ¾ inch thick
1 cup aged extra sharp cheddar cheese, grated
¼ cup diced ham
3 large eggs
½ cup half-and-half
Freshly ground pepper to taste
Place bread slice on bottom of buttered 1-quart glass casserole dish. Tuck in bread pieces to fill any gaps. Cover with grated cheese. Sprinkle with ham. Mix eggs and enough half-and-half together to make about 1 cup of liquid. Drizzle egg/half-and-half mixture over top of cheese and ham. Grind black pepper over the top. Cover and refrigerate overnight or at least 6 hours. Put in cold oven and turn oven to 350 degrees. Bake, uncovered, for about 45 minutes until puffy and lightly golden.
Yield: 2 servings
“The Ellery House is proud to be included in this beautiful cookbook featuring Minnesota chefs, restaurants and B&B's that buy from local growers who provide fresh, homegrown ingredients."
Jim’s Stuffed French Toast
4 cups country French bread, cut into 3/4–inch cubes
6 ounces cream cheese, cut into ½-inch cubes
½ cup half-and-half
1/8 cup real maple syrup
3 tablespoons butter, melted
Layer half of the bread cubes in the bottom of a 1-quart buttered glass casserole dish. Scatter cream cheese cubes evenly over bread cubes. Cover with the remaining bread cubes. Mix eggs, half-and-half, maple syrup and melted butter. Drizzle over bread/cream cheese mixture. Cover and refrigerate overnight or at least 6 hours. Bake, uncovered, in 350-degree oven for 50-60 minutes until tops of cubes are golden brown and egg mixture is set. Serve with berry sauce (recipe follows) and maple syrup.
Yield: 2 – 3 servings.
Minnesota Chocolate Espresso Cake with Cream Cheese Frosting
2 cups unbleached flour
1 ½ cups white sugar
½ cup unsweetened baking cocoa
1 teaspoon salt
1 tablespoon baking soda
1 cup buttermilk
1 cup brewed espresso or strong coffee
2/3 cup canola oil
1 teaspoon pure vanilla extract
Frosting (recipe at right)
Cream Cheese Frosting
12 ounces cream cheese
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar
Juice from ½ lemon
In a medium mixing bowl, beat together cream cheese, vanilla extract and confectioners’ sugar (adding a little at a time). Beat in lemon juice. All ingredients can be adjusted to taste. More frosting may be required for a layer cake.
In a large mixing bowl, stir together flour, sugar, cocoa, salt and baking soda.
Add buttermilk, coffee, oil, egg and vanilla extract.
Beat until batter is smooth. The batter will be thin.
Pour into a greased 9-by-13 baking pan or two 9-inch round cake pans.
Bake for about 30 minutes at 350-degrees or until cake tests done with a toothpick.
Cool before frosting.
All recipes use locally raised farm fresh eggs. Fruit is either grown on site or purchased locally, when possible. The maple syrup is locally made, hand collected and boiled down the old-fashioned way over a wood fire (Jim helps with this every year). The coffee is from our local roaster, Alakef, and is Fair Trade/Organic. The unsweetened cocoa and pure vanilla extract comes from our local food co-op and is also Fair Trade. The country French bread is homemade at the Ellery House and is made from an artisan flour purchased from the Whole Foods Co-op in Duluth. We are always seeking out more sources for regionally produced ingredients and have found hat it makes a significant difference in the quality of our food.