 This poached pear with raspberry coulis, elegant enough for a dinner party, is a perfect end to an elegant brunch.
April 2008
Updated September 2009
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Brunch Recipes For A Special Occasion
Page 2: Orange Blossom Waffle Recipe
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Orange Blossom Waffles With Mangoes & Nutmeg Cream
This recipe makes basic waffles memorable with a special preparation of fresh mango and nutmeg-acccented whipped cream. L’Auberge Provençale, in White Post, Virginia, is located “just over the mountains” from Washington, D.C. Explore Shenandoah Valley’s vineyards, golf courses, parks, orchards, caverns, historic battlefields and museums. In addition to breakfast, L’Auberge Provençale offers a five-course dinner and a Sunday brunch.
Ingredients
Mangoes
- 1 cup sugar
- ½ cup water
- 2 tablespoons peach schnapps
liqueur
- 1 tablespoon chopped mint or basil
- 2 mangoes, peeled and sliced
Nutmeg Cream
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon grated fresh nutmeg
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Orange Blossom Waffles from L’Auberge
Provençale.
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Waffles
- 1 cup flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 pinch salt
- 1 cup milk
- 1 egg
- 1 ounce peanut oil
- 1 tablespoon orange blossom water
- Mint sprigs or basil to garnish
Preparation
Mangoes
- Bring sugar, water, peach schnapps and herb to a boil.
- Remove from heat and let cool to room temperature.
- Pour over sliced mangos and refrigerate.
Nutmeg Cream
- Whip the heavy cream with 2 tablespoons sugar and grated nutmeg, until soft peaks form.
- Refrigerate until ready to use.
Waffles
- Pre-heat the waffle iron.
- Mix flour, baking powder, sugar and salt together.
- In separate bowl, mix milk, egg, peanut oil and orange blossom water.
- Whisk the wet ingredients into the dry ingredients until well blended. Pour enough batter to cover the waffle iron bottom. Cook until golden brown. Batter should make 3 large waffles.
To Assemble
- Take waffle and cut into three wedges; fan out on half of a plate.
- Fan out 5 to 6 mango slices on the other half of the plate.
- Pour a little maple syrup on the waffles and place a dollop of the nutmeg cream in center of plate.
- Garnish with a sprig of mint or basil.
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Soufflé Omelet
This “soufflé” omelet earns its name because it rises like a fluffly soufflé. It’s a specialty at The Inn At Bowman’s Hill in New Hope, Pennsylvania, which pampers guests not only with its delicious breakfasts and luxurious rooms, but also with its orchid conservatory, outdoor pool and hot tub.
Ingredients
- 2 eggs (serves 1)
- Vegetable oil
- Salt and pepper to taste
Optional fillings include:
- Diced sharp Cheddar cheese
- Sliced grape tomatoes
- Sliced mushrooms
Preparation |
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Soufflé Omelet from The Inn At Bowman’s Hill.
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- Add 1/8-inch vegetable oil to an 8-inch nonstick pan on low heat.
- Separate the egg whites from the yolks. Beat the egg whites until firm but not overly stiff.
- Add the egg whites to the pan. The mixture should still flow. Add salt and pepper to taste.
- Allow to fry for 3 to 4 minutes until light brown. Lightly fold in the egg yolks over the surface of the whites.
- Add optional fillings in a strip down the center. Carefully fold the omelet in half. Turn to high heat and cook for 1 to 2 minutes. Turn over and repeat.
- Serve immediately. The soufflé omelet should be ½" to 1½" thick, with a soft center and a crispy outside.
Poached Pears With Raspberry Coulis
What’s for dessert? Poached pears, one of our favorite ways to end a meal, and a featured dish at The Hamanasset Bed & Breakfast Inn. Located in Chester Heights, Pennsylvania, in the Brandywine Valley, the Inn is nestled in a region known for its local wineries—another bonus! Guests can stay in the main house or opt for the Carriage House, which offers more privacy and can accommodate several children and pets. Checking out Longwood Gardens for the fabulous flowers and Baldwin’s Book Barn for some great hard-to-find titles.
Ingredients
The elegant poached pear at the Hamanassett Bed & Breakfast Inn.
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For The Pears, Per Person
- 1 pear
- ½ cup sugar
- 1 cinnamon stick
- 1 tablespoon lemon juice
For The Raspberry Coulis
(Serves 6 to 8)
- 1 package (12 ounces) frozen
raspberries, thawed
- ½ cup powdered sugar
Preparation
For The Pears
- Peel the pears. With a melon baller, remove the core from the bottom.
- Add the sugar, lemon juice and cinnamon to enough water to cover the pears, and bring to a gentle boil.
- Gently add the pears to the water and cook until they are slightly soft. Allow to cool.
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For The Coulis
- Place the raspberries in a blender and purée.
- Pour the raspberry purée into a fine sieve placed over a bowl. Using a rubber spatula, press the purée through the sieve to remove the seeds. Stir in the powdered sugar (you can use more or less sugar, to taste).
To Serve
- Pool a little coulis on a small plate. Stand the pear in the center of the plate. You may need to slice off a small part of the bottom, so that the pear stands upright.
- Spoon a little coulis over the top so it spills down the sides a little. Place a sprig of mint at top of pear.
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