Thanks to the holidays, I'm putting a little more effort into my breakfasts here at the Inn, baking some special treats for guests who are away from home for Christmas.
After my breakfast shift yesterday, I headed home and started a loaf of stollen, the German Christmas bread filled with candied fruit, usually soaked in brandy. I had no brandy on hand, but I soaked my home-dried cherries and raisins in water laced with Fiori di Sicilia, a lovely orange-vanilla extract, and worked them into a half-whole-wheat dough.
It smelled so good that I welcomed the chance this morning to cut into the crescent-shaped loaf and to warm up a few slices in the oven.
Those went out to the table for the first course along with the orange juice and a cup of vanilla yogurt topped with fresh raspberries (not local, obviously, but they were in the refrigerator and needed to be used before they molded) and a sprinkle of cocoa powder.
For the main course, I heated up more bacon and served it alongside a creamy potato and zucchini frittata with colby and jack cheeses.
The guests enjoyed the whole breakfast, but they did leave a slice of frittata on the platter. Personally, I'm grateful for the leftovers as that frittata really tasted good!
Since I had come in yesterday afternoon to prep vegetables and to check in new guests, I had plenty of prep time this morning, so once today's work was under control, I started on tomorrow's menu. I prepped and sauteed vegetables and started cinnamon roll dough, saving myself a good bit of time for Christmas.
I'm off to run a couple of Inn-related errands, but I'll be back tomorrow (or the next day?) with more cooking adventures...