With summer’s bounty of fresh vegetables and fruits I would like to share one of our most popular savory Flan recipes. You would never believe it by tasting our delicious flans that I have always tried to prepare and serve dishes that are healthier than the average breakfast recipe. Instead of heavy cream we use whole plain yogurt. Instead of high fat cheeses we try to use reduced fat or lower fat cheeses such as Italian blend. This  summer recipe features fresh tomatoes and basil, however, a winter variation is also popular.

Basil Tomato Flan

Serves 8

In a blender, whirl together:

• 1 teaspoon onion powder
• 5  eggs
• 1 cup plain yogurt
• 2 Tablespoons sun dried tomatoes, chopped

In 10″ pie plate or flan plate sprayed with vegetable spray, evenly distribute:

• 1 8oz. package of Italian Blend Cheese.

Pour blended egg mixture over cheeses then lightly sprinkle with Mrs. Dash garlic herbs. Distribute fresh cherry or roma tomato slices and fresh coarsely chopped basil on top.

For our winter variation add:

• 2 oz. Sun-dried tomato basil feta cheese (Mediterranean herb) (Athenos or Trader Joe’s) or plain feta with a sprinkle of Mrs. Dash garlic herb over Italian cheese blend & evenly distributed over cheeses ½ can drained basil , garlic & oregano diced tomatoes. This is still just as delicious!

Bake in a pre heated 350º  F oven for 45-60 minutes or until mixture is set.

About a year and a half ago we decided to make our own granola as part of our breakfast offerings. We perused the internet and after careful studying came up with the recipe I will share today. It has become one of our most popular items as well as most oft requested recipes.

Beazley House Granola Recipe

2 Cups of rolled oats (not instant)
1 cup toasted almonds
½ cup toasted pecans
¼ cup sesame seeds
½ cup toasted sunflower seeds
½ cup sweetened, flaked coconut
½ cup dried cherries
½ cup dried cranberries
¼ cup canola oil (not olive oil)
½ cup honey

1. Mix the oats, nuts and seeds in large bowl.
2. Measure oil into a measuring cup and swirl it around before pouring into bowl.
3. Measure out the honey in the same unwashed cup. The oil will keep the honey from sticking to the cup.
4. Toss everything together until evenly coated and then pour out into a cookie sheet with a lip (jellyroll pan).
5. Bake at 300º F for 30 minutes, turning it with a spatula about every ten minutes.  Everything should be evenly golden brown.
6. When it is finished cooking, return the baked granola to the mixing bowl, add the cherries and cranberries and stir to combine.  Stir gently several times as it cools, so that it doesn’t clump together.
7. ENJOY!!

Serving suggestions:

• Serve in a bowl with cold or warm milk.
• Blend with fresh fruit and yogurt to make a parfait.

Ms. Vee always keeps the Beazley House running smoothly.

I would like to talk about Veronica Loftus. …“Miss Vee,” we call her. She started at the Beazley House when she was in Napa High school. She’s been here ever since, now 18 years later! She has worked her way up to my assistant manager & chef. The Beazley House always runs smoothly when Veronica is on. She has reworked some of the recipes and here is one of my favorites I’d like to share:

Pineapple Fruit Medley Coffee Cake

IN LARGE BOWL COMBINE:
2          Tablespoons Canola oil
1          Cup Sugar
3          Eggs
2          Tsp Vanilla
1          20 oz can crushed pineapple

THEN ADD:
2          Cups unbleached flour
1-½     Teaspoon baking soda
1          Teaspoon baking powder

MIX UNTIL SMOOTH AND ADD:
2          ADDITIONAL cups flour
1          Cup plain yogurt
3/4      Cup orange Juice
1-½     Cup shredded Coconut
1         Cup Dried Cranberries

Spray bundt pans with non-stick cooking spray.  Fill each 2/3’s full of batter and bake in a 325º (F) oven for 45 minutes.

Makes 3 small bundt pans, 3 loaf pans or 2-3 dozen muffins.

Carol adds the marinara to her gluten-free breakfast polenta.

Our breakfast buffet is as beautiful as it is varied.

Let’s talk about “accommodations”. To most folks accommodations are a place to stay. The Beazley House takes accommodations to its true meaning. When we ask guests if they have any food allergies or needs we really go the extra (s)mile to “accommodate” those needs.

Luckily we have a large variety of breakfast selections to choose from on our buffet so that there is nearly always something to meet everyone’s needs.

If we know ahead of time a guest is lactose intolerant we try to use soy instead of mlk in the preparation of their breakfast. If there is someone on a gluten free diet we try to prepare a meal that is gluten free.

I’d like to share a recipe today that I created for the gluten free guests:

Beazley House Mediterranean Polenta
Topped With Cheesy Egg Scramble

Serves 8

1 cup polenta
4 cups water
1 Tablespoon olive oil
1 Tablespoon butter
1 cup shredded Italian cheese blend

Topping:
½ cup shredded Italian cheese blend
1 cup Marinara sauce
½ cup Pesto

Cheesy scramble:
12 Eggs
1 teaspoon onion powder
½ cup shredded Italian cheese blend

Preheat oven to 350º F

Bring water to boil in double boiler; SLOWLY stir in polenta stirring constantly until polenta has thickened enough to absorb water (about 10 minutes) stir in olive oil & butter then blend in 1 cup cheese until completely melted. Transfer mixture into 8 small ramekins sprayed with Pam spray. Bake for about 30 minutes. Bring polenta out of oven & layer 1 tablespoon cheese then 2 tablespoons marinara sauce on each ramekin.

Scramble eggs on medium heat adding last ½ cup cheese just before eggs appear “dry” then evenly distribute eggs on each prepared ramekin and top with one tablespoon pesto. Serve immediately!