August 23, 2014

It’s about everything we do here at McKenzie Orchards

--Serve delicious and mostly traditional style breakfasts to our guests  --  fresh fruit, cooked fruit, coffeecakes, muffins, breads, waffles, egg dishes, meats.

--Grow fruit and vegetables on our 5-acre site...

August 23, 2014

Whatever is good and fresh in the garden.

August 23, 2014

Chinese chicken salad (6 servings)

 

This is my rendition of the Aclassic@ Chinese chicken salad found in many Chinese restaurants.  I like the added color and crunch of the julienne carrot and red bell pepper.  The dressing is good on almost any kind of Asian style sala...

August 23, 2014

French Bistro Salad --  Salade Lyonnaise

6 servings

 

This delicious salad, also called “bistro salad” is served in France sometimes with the addition of herrings, anchovies or sheep’s feet and chicken livers or gizzards.  The simpler version is more in keeping with Ameri...

August 21, 2014

Savory Breakfast Strata

 

Our breakfast strata is a bright, golden puff of savory flavors.  Very popular breakfast, usually served with sausages on the side.

 

1 red bell pepper, stemmed, seeded, chopped into ½” dice

1 large sweet onion, chopped into ½ inch dice

2  tb. unsal...

August 21, 2014

 

 

 

Classic Florentines (Almond Nut Lace)

 

More of a confection than a true cookies (they contain no eggs and only a tablespoon of flour),  I discovered these delights in the chocolateries of Bruges, Belgium.  Crunchy, and beautiful with the caramelized sliced almonds th...

August 21, 2014

What makes our homemade waffles so good -- we make them with buttermilk and cornmeal in the batter.  We prepare the waffles ahead but always crisp them in the oven just before serving so they arrive at the dining room bar (or your table) perfectly warm and crisp.  With...

May 1, 2013

This is one of our signature breakfast coffee cakes.  We serve fresh fruit with a housemade sweet at every breakfast.

 

French Apple Cake

One 9-inch (23 cm) cake

 

Adapted from Around My French Table by Dorie Greenspan

 

What makes this cake “French”?  I’d say the very high r...

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Hi, I'm Karen Reid, Owner-Innkeeper (with my husband Tom)
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