Guests to the Manor are treated to a variety of gourmet delights, including the best the season has to offer. The following is a sampling of our treats, as created for the PBS Shows: Man in the Kitchen and Let's Dine Out, as well as Eye on LA. The food at the Manor has been featured on the PBS shows "Man in the Kitchen" and "Let's Dine Out."|
And did we mention the fresh baked treats that are out in the afternoon - as I sit and write this - there's fudgy scratch brownies with pecans and blueberry gingerbread just waiting for someone to snatch them and enjoy them with a cup of tea. Got a favorite? Let us know when you are making your reservation. We are good at working with dietary restrictions as well. Just let us know. We enjoy the challenge!
Want to cook like you have your own Bed and Breakfast? Here's a fun and easy recipe from our files.
Crepes Filled With Sugared Strawberries And Orange Cinnamon Sauce
A popular breakfast treat here at the Manor, the same crepe recipe could be used to hold herb sauteed mushrooms or creamy chicken tarragon.
Basic Crepe Batter
You can make these sweet by adding one teaspoon of vanilla extract and two tablespoons of sugar but with the sweetened fruit inside and the cinnamon sauce, you probably don’t need it.
1 cup all purpose flour
2 tablespoons melted butter
Pinch of salt
Blend all ingredients in a blender or food processor very briefly, just until mixed. Cover and chill for at least one hour or up to 24 hours. Gently stir the batter if its separated at all during its chilling. Heat a small non-stick frying pan over medium high heat until hot. (A crepe pan is a plus but we’ve made them with a sauté pan and they come out fine ¯ non-stick is the most important thing). Coat the pan with cooking spray and, lifting the pan off the heat, pour about ? cup batter in the pan, swirling to cover bottom of pan (for a 9-10 inch pan, if a smaller pan, use slightly less batter). Cook until almost dry on top and lightly browned on the edges, about 1 minutes. Loosen the edges with a spatula and flip, cooking the other side briefly, about 15 seconds. Stack the cooked crepes between wax paper. Cooked crepes will stay fresh in the fridge for up to three days. Makes about 14-16 crepes.
Orange Cinnamon Sauce
? cup water
1-teaspoon ground cinnamon
2 tablespoons orange juice concentrate
Combine all ingredients in small saucepan over medium heat. Stir until sugar dissolves and bring to a boil. Reduce the heat and simmer for fifteen minutes. Do not stir. Syrup will thicken to maple syrup consistency. Spoon warm over crepes.
For strawberries: Wash, hull and slice 3 pints of strawberries. Mix with ? cup sugar and allow to sit at room temperature for about an hour, or as long as it takes to make the crepes and sauce.
To serve: fill each crepe with some strawberries and fold over. Garnish with sauce and some freshly whipped cream, if desired (who are we kidding?).