Happy Fall! The leaves have just a hint of color starting, and the nights are cooler. Make your plans now to come see how pretty the Ozarks can truly be. The hummingbirds have officially left us, whew! The Corvette weekend was great! We had 9 rooms that were all corvettes, so our parking lot looked sharp. Todays breakfast was Raspberry pecan croissant french toast with potato gratin, fresh fruit and sausage.
Thought we would share a great article about us that was in the Ponca City News on September 1, 2009. Our dear guests Becky and Jerry took photos of our breakfasts and submitted the suggestion to the food editor for an article. Take a look:
http://www.poncacitynews.com/templates/search/311582426076350.bsp
Would like to share a wonderful article about us that was in the Ponca City News on September 1, 2009. Our dear guests Becky and Jerry submitted photos of our breakfasts and gave the idea to the food editor to do a story of us. Take a look: http://www.poncacitynews.com/templates/search/311582426076350.bsp
Beautiful fall day in Eureka Springs. We’ve had three weddings today and I am baking apple pumpkin muffins for tomorrow’s breakfast (page 77 in our cookbook). They sound good for a fall day.
As promised, the crab cake recipe from the August Taste of the Inns event. These are yummy and got great reviews from the participants.
Crab Cakes
1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crab meat, picked over
1 1/2 cups Ritz crackers, finely crushed
2 Tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedges
Assemble the crab cakes: In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crab meat and 1/2 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges. Enjoy!
