Looking for a hot & steamy breakfast? I'm not talking about a romantic breakfast for two ... but instead a bowl of sweetness that fills your belly full and gives you the same comfort of a warm fuzzy blanket on a cold morning.

Perfect for filling up before skiing or any other outdoor fall and winter activities where you have a houseful of cold and hungry folks to feed.

This oatmeal with a twist comes to us via Lois with the Horse & Chase Inn, located in Venice, FL. Normally you wouldn't associate Venice, FL with skiing or winter activities, but the weekend we were there, Florida was experiencing some chilly 36 degree weather and rain. We bundled up, adorned ourselves with rain gear and still went to the beach to hunt for sharks teeth. Venice is known for being the Shark's tooth capital of the world and we were not going to let a little weather spoil our fun. That afternoon, Lois warmed us up with conversation and her southern hospitality and while I didn't get a chance to try her version of the recipe, she gave me all the instructions to make it at home.

I know you might be thinking ...

oatmeal = boring

This one is anything BUT boring.  Lois calls it "Michigan Oatmeal" because of the cherries.  And they definitely are a nice change from the standard raisins and cinnamon that are usually mixed into oatmeal.  They're bigger and slightly tart.

The ingredients are simple and the recipe is quick.  Here's what you'll need ...

Start by pre-heating your oven to 350 degrees and then wash and grate your apple. You could also substitute the apple with 1 cup of cinnamon apple sauce. However, the grated apple adds a little more texture.

All the steps following are uber easy. Simply layer all the ingredients in a greased glass casserole dish.

The oatmeal ...

The milk ...
(Side note here, I used almond milk because I prefer it to regular milk.

Also, I would stir the almond extract into the milk to provide more even flavoring.)

The cherries ...
(The tartness of the cherries really balances out the sweet brown sugar)

The grated apple ...

The almonds ...

The brown sugar ...

(Do I hear the Rolling Stones in the background here?)

Next, CAREFULLY add the casserole to the oven. It will be a little liquidy until the oatmeal soaks up the milk. Bake at 350 degrees for 45 minutes.

Let cool for about 10 minutes, scoop and serve!

If you're like me, you sometimes like to have "breakfast" during other parts of the day other than just the morning. So it's good to note that this Michigan Oatmeal Bake also makes a terrific dessert. We had some left over that I refrigerated and re-heated the next day for an afternoon treat. Since the oatmeal had overnight to soak up all the almond milk, extract and moisture from the cherries, the consistency more of a bread pudding. Delish.

--Rachelle

Cherry Almond Oatmeal Bake

from the Horse & Chaise Inn

1) Start by pre-heating your oven to 350 degrees and then wash and grate your apple. You could also substitute the apple with 1 cup of cinnamon apple sauce. However, the grated apple adds a little more texture.

2) Mix the almond extract with your milk.  Then sprinkle the oatmeal in a greased glass casserole dish and pour the milk on top.  Next, layer the remaining ingredients on top of the oatmeal.

3) Next, CAREFULLY add the casserole to the oven. It will be a little liquidy until the oatmeal soaks up the milk. Bake at 350 degrees for 45 minutes.

4) Let cool for 5 to 10 minutes, scoop and serve!

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I had lunch with my friend Jimmy recently where we were both talking about our marathon/half-marathon training schedules.  I made the decision to make running a habit when I started baking and re-creating these fabulous (but sometimes fattening) breakfast recipes from Inns.  Jimmy decided to start running when his roommate moved in. You see, she's an aspiring pastry chef.  The girl can do things with fondant that I could only DREAM of trying out for pretend with playdoh. Oh, yeah, and she can make her own peanut butter cups ... from scratch!

Jimmy shared some of her fabulous photos (click here) with me and I invited her to write a guest post for Inn The Kitchen.  Something breakfasty, fall-related, and easy to make.

She sent me the following recipe and photo nibbles for her Apple Crostata.

ENJOY!

Yvie's Apple Crostata

Ingredients:

Dough

1 Cup All Purpose Flour

2 Tbsp Granualted Sugar

¼ Fine Grain Salt

1 Stick Cold Unsalted Butter – Cubed

2 Tbsp Ice Water (possibly)

Filling

2 Large Apples (whatever you have on hand or prefer)

¼ tsp Orange or Lemon Zest

¼ Cup Flour

¼ Granulated Sugar (I used Vanilla Sugar that I’ve made)

¼ Fine Grain Salt

¼ tsp Ground Cinnamon

Dash of Allspice

Freshly Ground Nutmeg

4 Tbsp ( ½ stick) of Cold Unsalted Butter – Cubed

*1 Egg beaten w/ a tbsp of water for egg wash

Directions (For the Dough)

Place the flour, sugar, and salt in food processor and pulse until combined. Once mixed add cubed butter and pulse until the butter is combined and the dough resembles peas.

SLOWLY add the Iced Water – you may not need both tbsp.

Use just enough to bring the dough together.

Once mixed, turn dough out unto a floured surface and form into a disc.

Cover and refrigerate until firm (at least 1hour).

Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan.

Directions (For the Filling & Crumb Topping)

While the dough is chilling – make your filling and crumb topping. Dice the apples and toss with the zest – place in refrigerator until ready to use.

In the food processor, pulse the flour, sugar, salt, cinnamon, allspice, nutmeg until all mixed. Once mixed, add the butter and pulse until just crumbly. Place the bowl in the refrigerator until ready to use.

Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan. Place the apple/zest filling in the center while leaving a 1 ½ - 2-inch border (this can be smaller or larger depending how thick you like your crust).

Top with crumb topping.  Fold crust over -- it's okay if some of this covers the apples at the edge. Brush the crust with the egg wash and then bake the crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.

You can serve the crostata as is or drizzle with a glaze – I drizzled some slices with a vanilla bean glaze and others with homemade caramel sauce. Yummy!!!

Check out more of Yvie's Treats here.

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My mom recently gave me a terracotta apple baker ... so I was DELIGHTED when Susanne at Arthur Morgan House Inn sent me a recipe that gave me the opportunity to use it.

As I read on through the recipe I realized it was stove top.  Bummer!  So I decided to try it both ways ... sauteed and oven baked.

A sort of apple cook-off.  A contest.  A duel.  An absolute apple taste test.

Maybe it's because I was just having one of those frustrating weeks where stress started creeping in because I had a lot of projects started and nothing finished.  So slicing and chopping apples was just the outlet I needed for releasing some energy.

Get your apples on the counter.  LOTS and LOTS of apples.  Any variety that's available.  A mix of tart and sweet.  I used gala, granny smith and fuji.

The recipe was sort of wingin' it ... no exact measurements.  It's a fun way to cook ... a dash here and a dash there ... but difficult to duplicate and share!  Susanne is delightful through email, and I can tell she's been making these for so long that it just comes naturally to her.  So, I've "winged it" and made up some measurements form Susanne's list of ingredients that worked pretty well and added one of my own ... cinnamon.

You'll need ... about a teaspoon of freshly grated nutmeg (our local grocer didn't carry whole nutmeg, so I used some already grated.) Also, about a teaspoon of freshly grated ginger (another item our grocer was out of.  Sheesh! And I love freshly grated ginger.  I was too impatient to wait 2 days for their next shipment to come in, so I used some I had in my spice rack as a standby.)A teaspoon of cinnamon (after I re-read the recipe, realized this was my own addition!  Whoops!  I just couldn't imagine apples without cinnamon). Add to that some lemon juice, vanilla and a handful of raisins.

I used the same ingredients for baking as I did for the stove top  ... we'll see which produces a better apple!  (Hint: It takes a little more time, but so worth it.  Follow along ...)

I'm gonna show you the baked apples first, then the sauteed Arthur Morgan House Apples.

For the baked apples, I sliced and cored them but kept the peels in tact.  I did it such a way that the whole apple was still connected by the skin at the bottom.  A little tricky, as you have to sort of pull the apple back through the slicer.  Don't pull your finger through at the same time!  Unless ... of course ... you're making this recipe for Halloween and are going for the whole bloody-apples-with-finger-bits kind of dish.  But that's just plain gross.

I thought it would later make a nice presentation with a big scoop of ice cream in the middle.

I needed a little leverage on some of these firm apples, so I stepped up on a stool to throw my weight into this coring thing.  So THIS is how Julia Child felt hovering over her counter tops.  Aaah.  It's nice to be tall ... even just for a moment.

All the apples nestled nicely in their little baker.

Despite my unfruitful search for fresh ginger and whole nutmeg to grind ... I did find a lonely lemon.  I roll lemons on the cutting board a bit to get it a bit more juiced up.

Here's where I let the photos tell the story for a bit.  A little lemon, a dash of vanilla ...

GASP!  At this point I remembered my spices.  Too late.  The apples have already started soaking up the lemon and vanilla and boy-o-boy did it pour quick.   Ah well.  Rethink.  Revise.  Sprinkling it is.  I guess it is possible that the spices would have just stuck to the bowl?  (making myself feel better anyway!) Now I'll just be more precise with how to sprinkle them?  At least each apple got a little extra love and some undivided spice attention.

Well ain't that symmetrical?

Strategically place some raisins and you're ready to go!

We are now up to our elbows in apples and I realized I got a little carried away.  For the sauteed apples I should have PEELED them first, then chopped.   Now we've got to peel them all individually and I'm having flashbacks to stories of my grandfather talking about how peeling potatoes in the army was sort of a punishment.  I guess I'm paying my penance  for any wrong doings of the week.  I may have to pour some autumn sangria to get through this tedious task!

Assuming you're smarter than me, and actually peeled your apples before slicing, then this process should be pretty quick.  Next, add your naked apples to a warmed up saute pan (medium heat) with the same juice/vanilla/spice concoction listed above for the baked apples.

Pour on the raisins ...

Reduce heat to low/medium and stir every 5 to 10 minutes until the apples have absorbed all the spices and they turn into a gooey compote.

So, is it the sauteed apples ...

Or the baked apples that passed the taste test?

Both were excellent and immediately devoured with a scoop of vanilla ice cream.  If you're into the dessert for breakfast sort-of-thing.  Susanne says guests love it served warm either solo, with cereal or yogurt.  I would even spoon it on toast.

The baked apples were a little less sweet.  The sauteed much more tender and syrupy.  Hands down, I'd say I preferred the stove top version. Turned out much tastier!  Well, at least I can use the apple baker as a serving dish!

Arthur Morgan House Apples

Peel and slice apples of several varieties into a large sauce pan with grated fresh ginger, fresh grating of nutmeg, a handful of raisins, a splash of lemon juice, and a dribble of good-quality vanilla (Susanne recommends Sunny Caribee's Vanilla Vanilla from the British Virgin Islands).  Cook over low-medium heat until apples are tender.  Taste as you go and you'll find the right balance of flavors.

**Susanne recommends mixing a little of this compote into the batter next time you make banana bread. Mmm.

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I can't think of a better way to kick off the Fall season than with a glass of spice infused Autumn Sangria.  My good friend, Maranda, gave me this recipe years ago and I always make a batch around Labor Day to celebrate the coming of Fall. 

First I'm gonna show you how to make it.  Then we're gonna clink glasses and have a little toast.  Okay ... maybe just clink your glass to your computer monitor ... just be sure to not spill any on the keyboard.

First, grab yourself two really cheap bottles of Merlot.  If you're a fan of the movie Sideways ... and you don't like Merlot ... tough.  You need a strong red wine to keep the flavor after we manipulate it with some sugar and spice.  And you need it to be cheap wine so that you don't cry when we pour all the ingredients in.  Since you can't really find a rich earthy Barolo that's cheap, trust me with the Merlot.

Next, you'll need a little sugar and spice to make everything nyahiiice.  A big pinch of cinnamon and a little pinch of clove and nutmeg.   Some apples and cinnamon sticks for flavor AND decoration.  And a whole boatload of sugar.  One cup, to be exact.  And a bottle of ginger ale.

Pour the two bottles of wine into a deep sauce pan on medium heat.

This is the look I give my friends when they question whether or not the "full" two bottles of wine are going into the recipe ... or if one is for the cook.

Now this is why I'm telling you to use the cheap stuff.  Pour in the cup of sugar and spices.  Even though you're using a cheap Merlot, believe me when I say it's gonna taste goooooood.

Stir the wine as the spices and sugar melt and blend in.  This whole process takes about 8 to 10 minutes.  Be sure to not "boil" the wine.  You just want it to get a little warm simmer.  Boiling would burn off the alcohol ... and then defeat the whole purpose of making sangria!

While the wine is simmering, this gives you time to chop up some apples.  Cut the slices fairly thin and mix in a few varieties to add some color and make it fancy schmancy looking.  Also add about two handfuls of cinnamon sticks.  I almost spelled sin-a-men sticks.  Freudian slip?

 After the wine has simmered for about 10 minutes, pour into a pitcher or punch bowl, add the ginger ale and a cup of ice and refrigerate for 24 hours.  This allows all the spices to marinate and blend.

If you are going to serve immediately (within 24 to 48 hours) then the apples and cinnamon will really spice it up and also give it a festive look.  After 48 hours, strain the big bits out so that all you have left is the liquid. 

Raise your glass ... a toast to Fall ...

" Frame your mind to mirth and merriment,
Which bars a thousand harms and lengthens life."

 --Taming of the Shrew/Shakespeare

Autumn Sangria

Ingredients

2 bottles Merlot

1 bottle ginger ale

1 cup sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground clove

4 to 6 apples

6 to 10 cinnamon sticks

Directions

In a medium pot, combine Merlot, sugar, cinnamon, nutmeg, and cloves. Let simmer for ten minutes, stirring occasionally until sugar is dissolved.

Pour immediately into a sealed pitcher or other container. Chop apples and add them along with the cinnamon sticks to the mixture. Add ice and ginger ale. Cover and refrigerate for at least 24 hours.

For a more carbonated punch or mimosa, add the ginger ale to the wine after it's cooled ... then it will keep the fizz.

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How on earth ... literally ...can it be ...that I can shop the world with just a click of a mouse ...

all the purchasing power of PayPal at my fingertips ...

and I can't get one single friggin kind of beer?!

From New York?!

How can this be!?!?!?!?!?

Something about alcohol crossing state lines ... whaaaaht???? I suddenly had a shimmering glimpse of what it must have been like during prohibition. So sad.

If you're going to try this recipe ... and you don't live in the State of Florida ... you MUST try it with Brooklyner Weisse Beer as it was intended.

And then email me or comment about how delightful it was a totally rub it in my face that I'll never know ... that is ... until I go on vacation out of state somewhere and whip this up again.

Inspired by a visit from Tom and Gayle, and in an effort to entice my photographer friend Jim (check out some of his other images here) to pop over for some breakfast ... I paired breakfast with beer.

It was a late breakfast ... I promise ... after noon.

This was a little outside of my box as it was not an "inn" that gave me the recipe. I found the recipe on Tom's website, BrooklynBrewery.com . Having beer with breakfast intrigued me. While I have to confess that I'm not normally a beer drinker ... this was an AMAZING flavor pairing. Since I couldn't procure the Brooklyner Weisse, I just had to use a substitute (but still very tasty) beer with my breakfast.

Follow along our fun day of drinking beer and kitchen debauchery.

I have the recipe in it's entirety at the end of the post.

The Players ... 2 to 3 eggs, a log of goat cheese, granny smith apple, a dab of butter, a splash of milk, a wee bit of vegetable oil, and a pinch of sugar. Okay. Maybe a little more than a pinch.

You're going to need two (2) pans ... one for the apples and one for the omelet.

Melt the buttah.

Add a dab of oil to the pan you're going to use to make the omelet.

While you're waiting for your butter to melt ... you can start on the following.

Such as chopping your apples. I use this nifty tool. Is that cheating?  I think I've had this cutting-corners guilt trip before.  Anyway ... take a swig of beer to ready your pallet.

Remove the skins from the apples and make the slices about 1/8 inch thick ...

or should I say thin?

If you've got a beer open at this point ... careful with the knife.

Arrange your apple slices in the hot melted butter.

Sprinkle on the ... ah em ... pinch of sugar. I think I used an 1/8 of a cup.

While your apples are browning (stir them occasionally)

slice up your goat cheese and break into crumbles.

Goat cheese is my favorite ... but it's a sticky sucker!  I got it all over my hands

If you're making an omelet for one ... as in ... just for yourself ...

now is an appropriate time to lick your fingers.

Who want's to waste delicious goat cheese?

If you're making an omelet for yourself AND others ...

then now is a good time to go wash your hands

while the photographer snaps a shot of the lonely goat cheese.

Next, prepare your eggs as you would to make an omelet.

What on EARTH was I thinking using this tiny bowl. I'll tell you what I was thinking ... I've got two other great bowls to use ... but they're both in the dishwasher. Darn! Sip some beer.

So, now how am I going to whisk these babies?  Can't exactly tip the bowl.  The beer is getting my creative side going.  Or ... maybe it's just making me forgetful?  Here was my great solution ...

Not exactly a "Top Chef" method for whisking eggs.  But it was fun.  And I laughed.  A lot.  (Take another swig ... it is after noon, after all!) Oh yeah. I forgot. I needed to add a splash of milk. Now I'm not laughing. Sobered up real quick. I've run out of room in my tiny bowl.

Pour your eggs into the pan when the butter/oil is hot enough to sizzle ... but not so hot that it will burn.

After the egg has coagulated (can you believe I'm using such big words with a beer in hand?), run a spatula around the edges of your omelet to unstick it from the pan.

Then you're going to lift it up by the edge and tilt the pan so that the liquid egg runs into the empty space you've created ... thus cooking more evenly.

How am I able to do this so gingerly after starting in on the beer?

Nearly spilling eggs on my floor sobered me up.

Ah, there we go. A nearly perfect omelet ready to flip.

Obviously I hadn't sobered up enough! Or, as Julia Child would say, I must not have had "the courage of my conviction."  Ah well.  I didn't add it back to the pan.  I've got plenty of eggs.  We'll just make some more.

After you get your omelet flipped ... and back in the pan ... it's time to put it all together.

Apples look good, sweet and slightly caramelized.

Add your apples and cheese.

Pour your brew.

Voila. Beer ... with breakfast!

The sweetness of the apples with the creaminess of the goat cheese wrapped in fluffy egg is divine. Now. After taking a bite. Take a sip ... WOW that's good!

--Rachelle

Goat Cheese & Apple Omelet

from the Brooklyn Brewery
Serve with Brooklyner Weisse

Ingredients

3 Tablespoons Butter
1/2 Granny Smith Apple, peeled and sliced thin
Pinch of Sugar
1 Small Log of Goat Cheese (approx. 4 ounces)
2 Extra-Large Eggs
1 Tablespoon Milk
Black Pepper to Taste

Directions

1) Melt half the butter in a small nonstick saucepan or wok over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside. Cut slices of goat cheese, 1/2 inch thick.

2) Beat eggs and milk together, just until uniform. Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn over.

3) Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper to taste. Serve with Brooklyner Weisse.

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An apple a day keeps the doctor away. Or so they  say.

The scents and spices in this one remind me a lot of Fall. It's a recipe from The Captain's Inn that is a favorite of mine.

The deliciousness in their original, individual form ...

Start by slicing up some apples...

I have a handy dandy apple slicer that makes coring apples easy.

Is that cheating?

Is it still really home-baked goodness when a few corners are easily cut?

Of course, it doesn't do ALL the work.  Just a little short cut.  Cause they still need to be thinly sliced.

I chose 3 different varieties of apples ... not so much for flavor, but for color.

While your prepping apples ... add a dab of butter into a glass baking dish. I used two ceramic pie pans.

The recipe is actually very FAST and EASY. So you'll be ready by the time the butter is melted.

Starting with ... The eggs.

The Milk.

The Flour.

The Sugar.  Eh em.  Sugaah.

A dash of vanilla.

Like my high-tech measuring spoon?

It's built into the cap.

Blend.

Get your dish with "buttah"

Place your apples in the "buttah" ...

Then pour your batter over the fruit.

Sprinkle on some brown sugah.

Have I developed a southern accent in this post?  Is that possible?

This is going to melt down and create a nice sweet syrup.

Time to add all this sweet goodness to the oven.  Don't forget your oven mitts!

The dish may still be hot from melting the butter.  Oh, excuse me, the buttah.

When it's done, it's delish. Every bit as sweet as it looks and sounds.

Besides breakfast, I would also put this down in my list of desserts.

The consistency is a little like bread pudding.

Slice up and serve like a pie. Enjoy!

--Rachelle

Apple Puffed Pancake Recipe

Ingredients

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