Posts Tagged ‘kolaches’

Rooms with a View for the Holidays!

December 22nd, 2009 by Susie Goldsmith

We’re open for Christmas and even cooking prime rib for our guests!  We still have rooms open on Christmas and the weather is sunny! None of our favorite restaurants are open for Christmas Day, so we’re inviting “orphans” and our guests to a prime rib potluck.   Christmas Eve dinner is royally celebrated at our best dinner houses so you will have a great evening out.  Then you can come home to the Inn, so pretty with decorations from our annual guest Holiday Decorating Party.  New Years’ Day Crab Cake and Champagne Brunch is included, of course, if you spend a couple of nights over New Years’ with us.    Here’s our January 1, 2010 Menu! Reserve now!

Boreas Inn’s 2010  New Years’ Day Crab Cake and Champagne Brunch

Boreas Inn's 2009 Five-Course New Years' Day Brunch

Boreas Inn's 2009 Five-Course New Years' Day Brunch

MENU

STARTERS

Chilled fruit soup with five berries and soft cream

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Boreas Famous Butterscotch Sticky Buns

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Apricot Tarts with a delicate Cream Cheese and Butter Crust

Champagne

Orange Juice

Coffee and tea

ENTREES

Fresh Dungeness Crab Cakes with Romesco

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Scrambled Eggs with Cream Cheese & Smoked Salmon

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Wild Porcini Mushroom and Sausage Gravy

Served over Fresh Chive Butter Biscuits

Susie's Favorite Pastry Recipe–Jam Kolaches

June 2nd, 2008 by Susie Goldsmith

This is my favorite pastry recipe that my mother got from her mother, a career baker. When my brothers and I were kids and needed a real treat, Mom would whip up a batch of kolaches–we called them Apricot or Raspberry turnovers. The pastry recipe is so simple. You can use any kind of jam or preserve, but I love apricot! I have been asked for the recipe many times and finally photographed a plate of them today and have posted it on our website. I hope you love them as much as I do!
Jam Kolaches

1/2 cup unsalted butter at room temperature
3 oz. cream cheese at room temperature
1 1/4 cup flour
jam of your choice

Heat oven to 375 degrees. Cream butter and cream cheese with an electric mixer or food processor until light and fluffy. Slowly mix in the flour. On a lightly floured cutting board, knead the mixture a few times until it holds together. You want to touch this dough as little as possible or it will be tough. Chill dough for 15 minutes and then roll it out and cut into 2″ rounds,around 1/4 inch thick. You can also cut into squares to make triangular pastries. Spoon 1/2 to 1 teaspoon jam onto each round or triangle and fold in half, carefully pinching the sides together to form a seal. Mix an egg yolk with a little water to make an egg wash and brush on the pastries. Bake for around 15 minutes or until tops are golden brown. (It is not unusual for the pastries to “leak” jam. Still tasetes wonderful! Immediately remove the kolaches to a cooling rack and dust with powdered sugar. Allow to cool a bit and serve warm. This recipe can be made in advance and kolaches may be frozen and used as needed. Bake a little longer if you are baking the kolaches from a frozen state!

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