Our Most Memorable Fall & Winter Breakfast Recipes
We celebrate the seasonal bounty of Willamette Valley and choose to highlight recipes that reflect the local produce to enhance our guests’ experiences. Fall brings out the desire for comfort food along with all that fall and winter yield: wild mushrooms, butternut squash, sweet potatoes, artichoke, brussels sprouts, pumpkin, carrots, cranberries, figs, apple, pear, eggnog and so much more. My mouth is watering just thinking about all the great recipes that can be created including any of this produce. Here are five of our favorite recipes for fall and winter that our guests enjoy in our dining room or in their guest room. You may access the recipe by clicking on the recipe name.
1-Bowl Carrot Apple Muffins (Vegan + GF)
During the spring when many of us had so much time on our hands, I began researching and experimenting with Vegan and Gluten-Free muffin and bread recipes. This recipe is so delicious that ALL my guests love these muffins and consistently ask for the recipe…whether they are vegan or gluten-free or neither.
Bacon, Gruyere and Butternut Squash Frittata
I love Butternut Squash and was looking for ways to incorporate it into breakfast. This Frittata recipe fit the bill. You can make it in a cast iron skillet and serve wedges or I use individual frittata rings. The combination of the sweetness from the squash, the salt from the bacon and the earthiness from aged gruyere have my guests so enjoying the fall flavors.
Individual Baked Eggnog Oatmeal with Apples and Walnuts
Oatmeal wasn’t normally something I served, but I had a couple stay with me for an extended period of time while they quarantined prior to seeing their newborn grandson. As they began adding pounds during the initial days, they requested to eliminate one of the courses from our traditional three-course breakfast. While listing items they enjoy, Oatmeal came up. I had never made a Baked Oatmeal, but thought this particular recipe sounded so delicious with the fall fruit and winter eggnog. I love to make these in colorful individual crocks and I change out the Apple for Banana on occasion and my guests can’t get enough of either recipe preparation.
Slow Cooker Apple Butter
This brings me right back to my grandmother’s kitchen in Centerville, Indiana. I can smell the apples and cinnamon wafting throughout her house. While she certainly didn’t use a slow cooker, it makes this an easy recipe to prepare allowing for multi-tasking while it simmers in the pot. This Apple Butter recipe can be used for so many things: as a spread for any muffin, biscuit or breakfast bread; as a topping for pancakes or waffles; or as a filling for crepes.
Savory Tart with Artichoke Hearts
Two winters ago, I had the pleasure of traveling through northern Italy on a wine and food trip. A local restaurateur is from Alba and he organized for a group of 14 to travel Piedmont, Prosecco and Alba for 10 days. Our home base was his mother’s 11 room inn above Alba: Cascina Baresane. On our last day after touring and tasting at Carlin de Paolo winery, we were treated to a lovely lunch. One of the items was a savory rustic artichoke tart which I now create in individual pie tarts and top with a poached egg.
If you are looking for an authentic Italian lunch or dinner, check out Rosmarino Osteria Italiana in Newberg.
As we retreat to our homes once again during the coming months, I hope you find enjoyment in testing one or more of these recipes. Maybe memories from the kitchens of your mother or grandmother will also bring you comfort in these current times. I’d love to hear your feedback or see your pictures posted to our Facebook or TripAdvisor pages noting any recipes you attempted from this blog or share your own favorites.
