b&b inn Santa Barbara

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Sample Menu/Recipe Page

Organic Fresh Pressed Apple Juice
Santa Barbara Omelet
Toasted English Crumpet
Apple Crunch Fruit Compote
Freshly Brewed Locally Ground Coffee and Imported Tea Selection

"Naked" Orange Juice
Warm Poached Pear
Cinnamon Vanilla French Toast topped with Chopped Walnuts and Sliced Bananas
Sides of our Home Made Granola, Cottage Cheese and French Vanilla Yogurt
Freshly Brewed Locally Ground Coffee and Imported Tea Selection

Blended Berry Juice
Mild Green Chile Cheese Souffle
Warm French Croissant
Seasonal Fruit Compote
Freshly Brewed Locally Ground Coffee and Imported Tea Selection

Mango, Peach or our own "Pina Colada" Juice
Potato and Herb Omelet
Home made corn muffin with real corn kernels
Fruit Parfait
Freshly Brewed Locally Ground Coffee and Imported Tea Selection

Mild Green Chile/Cheese Souffle

3/4 C all purpose flour
15 Eggs
1.5 tsp Baking Powder
1 10-15 oz can of mild diced green chile with liquid
24 oz. container Cottage Cheese
6 C Shredded Jack, Cheddar and Mozerella Cheeses

Combine cheeses and chile in large bowl
In a separate large bowl beat eggs lightly just enough to break yolks
Add flour and baking powder and mix (small lumps will form)
Add the chile and cheese from the other bowl into this bowl
Stir well
Pour mixture into 2-3 inch deep glass baking dish greased with butter
Bake at 400 for 15 minutes then at 350 for an additional 35 - 40 minutes
Shake to check for doneness in the center. A little shakey is good and moist!

May be prepared the night before and baked in the morning.

Santa Barbara Omelett

The secret to light fluffy omeletts is to add a dash of water. Never milk as milk is heavy and tends to burn. Beat eggs very well, preferably with an electric mixer as air makes the omelet light as well.

9 Eggs
Shredded Mexican Cheese
Mild Salsa

Beat eggs and a dash of water with electric mixer
Pour into large omelet pan
Cook until bottom is settled
Add Shredded cheese and salsa
When omlet is almost done flip over and add lid
Cook to desired doneness
Use spatula to divide into 5 servings
Once on plate sprinkle with seasoned to taste with dried parsley and parmesean cheese and top with sliced avodado.

Mascarpone Stuffed French Toast

Mascarpone 8 ounces
Honey 2 tablespoons
Cinnamon, ground 1 teaspoon
Baguette cut 2 inches thick 8 pieces
Eggs 2 each
Milk 1/8 cup
Vegetable oil as needed
Fresh Bing cherries, seeded, quartered 1 pound
Sweet wine 3 Tablespoons
Water 3 tablespoons

Method Preheat oven to 200 degrees. Preheat griddle or pan to medium-high heat. Mix together mascarpone, honey and cinnamon;
Make a 2-inch slit in the bottom crust of each sliced baguette to form pockets.
Evenly fill each piece with mascarpone mixture. Beat eggs and milk together in a shallow bowl; dip all cut sides of stuffed baguettes into egg mixture till moistened – coat the crust as well for a shiny finish.
Cook on oiled griddle or pan till golden on each side. It is important not to let the center get too hot or the mascarpone will liquefy and run. Hold in warm oven up to 10 minutes. 
Cherry Compote
Into a small saucepan put water and quartered cherries. Cook over medium heat for about 10 minutes; add Sweet wineand lower heat to warm. Hold warm till service.

Poached Pears

Start with 4 hard pears any variety
Peel, cut in half and core
Place in Pan with about one inch of water
Cover tightly and cook for about 10 minutes until toothpick can be inserted easily
By now most of the water should have evaporated from the pan and a thicker liquid will be in the pan with liquid that cooked out from the pears
Add juice to pan (a red berry juice or good quality apple juice is what we usually use).
Sprinkle with lots of cinnamin and add cinnamin sticks to the pan.
Cook a few minutes more and serve warm with cinnamin stick in the plate and cinnamin sprinkled around the plate for garnish. May add fresh mint on top of pear.

This dish is a wonderful evening dessert when cooked with sherry or bourbin and served warm with vanilla ice cream!

One block from the Beach! Santa Barbara's first Bed and Breakfast
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