Raspberry Creme Brule

This year the Minnesota Bed and Breakfast Association, of which we are members (Zig is on the board of directors, as well), did not hold its annual conference. There were several reasons—among them the economy and a change of executive directors twice during the year—but, nevertheless, I was disappointed. I look forward to this conference every year for lots of reasons: a chance to meet old friends that we haven’t seen because they’re innkeepers, too and very busy; a renewed vigor for innkeeping; lots of information on marketing, decorating, special events, website updating, and—of course—food! However, I was in for a surprise.

Chuck Dougherty, innkeeper of the Water Street Inn in Stillwater, invited the membership to a one-day annual meeting and workshop at his beautiful hotel. I don’t know if any of you have stayed at the Water Street Inn, but it keeps good company with other historic hotels in Minnesota such as The St. James in our own Red Wing and a handful of others. One of the special features that Chuck offers is a pre-fixe, several-course dinner with wonderful foods and choice wines to match each course. It really is an experience you should all have. This was my second chance to enjoy the hospitality and fine food that The Water Street Inn offers.

The food was marvelous!! The entrée was a stuffed flank steak that was so tender it really almost did melt in your mouth—quite a trick for flank steak. It was stuffed with vegetables which gave it a fresh and healthy edge over the old-fashioned stuffed flank steak from my youth which had a sage-flavored bread stuffing. (That’s good, too, but a tad on the heavy side). While everyone was raving about the ample-portioned and delicious entrée, the chef sneaked in a dessert that was too good to believe: Raspberry Crème Brule. From the first crackling-of-the-sugar crust, through the creamy interior laced with vanilla and down to the raspberry bottom, it was a food delight. I begged for the recipe which was a secret and never given out. After persistent pleading and a solemn promise to given proper credit to the origin, I was given the recipe and permission to put it in my column.

I was about to leave, somewhat smug and triumphant when I ran into a foodie bonus. Linda Hayle from the Park Street Inn in Nevis, Minnesota, who was also attending the meeting, heard me carrying on about my treasured recipe and gave me one from her inn that she says her guests clamor for—both the dish and then the recipe. I was thrilled to get this one, too, as I love Eggs Benedict but they are difficult to make for a crowd and this is the answer to that problem. I love innkeepers! Thanks to Chuck Dougherty and Linda Hayle for these new additions to our breakfast menu.

Raspberry Crème Brule from the Water Street Inn in Stillwater, MN

4 cups heavy cream
½ cup sugar
2 vanilla beans
½ cup sugar
2 tsp. corn starch
8 egg yolks
1 pint fresh raspberries
Extra sugar for caramel topping

Combine cream, first amount of sugar and vanilla beans (seeds scraped out of pod), in a heavy sauce pan. Bring just to a boil. Mix second ½ cup of sugar with cornstarch in a small bowl. Add cornstarch mixture to egg yolks. When cream mixture comes to a boil, add a small amount to egg yolk mixture, stirring constantly; then add back to pan. Stir and strain mixture. Put washed fresh raspberries into 12 8-oz. ramekins. Add cream mixture over the top of the raspberries. Bake in a water bath at 300 degrees until firm (about 40 minutes). Cool completely or refrigerate overnight. Just before serving, sprinkle 1 heaping teaspoon of superfine sugar evenly over the top of each ramekin. Using a small propane kitchen torch, caramelize the sugar, moving the flame back and forth over the sugar until it bubbles and browns, and tilting the ramekins to even out the caramel. Alternatively, after sprinkling the sugar over the tops of custards, as above, set the ramekins on a large baking sheet and put under the broiler as close to the heat as possible. Broil until light brown, careful not to burn, about 1 ½ minutes. Remove and chill.

For Bonus recipe, Eggs Benedict Strata from the Park Street Inn in Nevis, MN go to my blog, www.btkd-lynette@ blogspot.com or Area Voices (http://areavoices.com/members/lgudrais/activity/2132442 ).

Eggs Benedict Strata from the Park Street Inn in Nevis, MN

4 English muffins, split
2 Tbsp butter, cut up
1 cup chopped onion (optional)
10 oz. Canadian bacon, chopped (2 ½ cups)
1 (10-oz) pkg. frozen chopped spinach, thawed, squeezed dry
2 medium garlic cloves, minced (optional)
¾ tsp. salt, divided
½ tsp. black pepper, divided
½ tsp ground nutmeg, divided
8 eggs
3 cups milk

Hollandaise Sauce

5 eggs, separated, room temperature
2 Tbsp lemon juice
½ tsp. salt
¼ tsp. black pepper
1/8 to ¼ tsp. cayenne pepper
¾ cup butter (1 ½ sticks), cut up

Heat broiler. Spray 13 x 9-inch glass baking dish with cooking spray and set aside. Place English muffins on baking sheet; broil 2-4 minutes or until tops are golden brown. Cut into ¾-inch pieces (you should have about 4 ½ cups); arrange English muffin pieces over bottom of baking dish. Melt 2 Tbsp butter in large nonstick skillet over medium-high heat. Cook and stir onion 3 to 4 minutes or until it begins to brown. Add bacon; cook and stir 3 to 5 minutes or until lightly browned. Stir in spinach, garlic and ¼ tsp each of the salt, pepper and nutmeg; reduce heat to medium . Cook and stir 1 minute. Spoon over English muffins. Whisk 8 eggs in large bowl until frothy. Whisk in milk and remaining ½ tsp. salt, ¼ tsp. pepper, and ¼ tsp nutmeg. Pour over mixture in baking dish, pressing to make sure all bread is moistened. Cover and refrigerate overnight. Heat oven to 350 degrees. Bake, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted in center comes out clean. Meanwhile, blend 5 egg yolks, lemon juice, ¼ tsp. salt, ¼ tsp. pepper and cayenne pepper in blender 1 minute or until combined. Place ¾ cup butter in glass measuring cup; microwave on high 40 to 60 seconds or until melted and just starting to bubble. With blender running, slooooowly pour in butter in a very thin stream until sauce is thickened, 1 to 1 ½ minutes total. (If butter is added too quickly, egg yolks won’t be able to absorb butter fast enough and sauce won’t thicken.) Beat egg whites in medium bowl at medium high speed, 1 to 2 minutes or until soft peaks form. Gently fold hollandaise sauce into egg whites. Heat broiler. Spoon hollandaise over hot strata; broil 1 to 4 minutes or until golden brown. Let stand 5 minutes before serving.