Breakfast at the Cottonwood B and BOne big part of The Cottonwood Bed and Breakfast credo is that our guests should never leave the breakfast table hungry. A second, and equally important belief, is that our b and b guests get the healthiest, tastiest, and highest quality ingredients we can find.
To us at the b and b, quality is more than just fresh ingredients - we think that where and how food is produced is equally important. We believe that tasty food and eco-friendliness not only can, but do, go hand in hand.
In keeping with these beliefs we make every effort to buy free-range and organic products. Luckily, Taos is an excellent place to partake of both free-range and organic farm goods. We are proud to serve free-range eggs from hens who have never been exposed to steroids, growth hormones, or inhumane living conditions. Likewise, the meat products we serve - such as our bacon and pork sausage and green chili chicken sausage - are cruelty, nitrate, and growth hormone free. We belong to several of the local cooperative farms, and are able to put the freshest produce possible on the breakfast table.
We are also proud to serve locally roasted coffee from the Taos Roasters - we love their Small Town Brown roast and have received many complements on our coffee from guests.
In addition to the bountiful breakfasts you'll get at the Cottonwood Bed and Breakfast, we also provide a variety of hand-made tasty snacks like cookies, scones, muffins, coffee cakes, cinnamon rolls, and much more.
Both of us love to cook, and mornings and evenings you will probably find one or both of us in the kitchen preparing something for the guests (or ourselves)!
We provide many of the herbs we use from our herb garden which sits just outside the kitchen door. One of our favorite dishes is Tarragon Eggs, a fluffy almost soufflé-like dish made with fresh tarragon from the garden. We often serve it with fresh apple muffins made with our own apples picked the night before.
German Puff Pancake is a wonderful dish and in the late summer it is garnished with our juicy sweet Japanese plums. Our plum trees bear so many plums that we cannot eat them all, so we make the extras into a luscious plum syrup that goes over our Blue Corn Buttermilk Pancakes all year long!
But don't forget you are in the Southwest. Sometimes we just have to serve some Southwestern flavor - which means awesome green and red chilies! When in season we buy Hatch chilies in 30 lb. burlap sacks and roast them ourselves. Of course breakfast burritos are a great favorite with our guests. We use Hatch chilies-- the mild variety in our burritos, in our polenta-cheese soufflé, and in our Taos Chile Strata. Moist cornmeal muffins and local New Mexico honey are a great accompaniment to these dishes.
The Cottonwood B and B also caters to guests with special diets. One of our favorite dishes for vegans is the national dish of Costa Rica which is called "gallo pinto" (painted rooster). This is a simple dish that combines black beans and rice but achieves complexity through liberal application of spices and sauces.
Breakfast at the b and b changes daily to take advantage of seasonal fresh ingredients. Breakfast always includes at least one hot entree. We make our own baked goods and when we can't get fresh fruits and other ingredients from our own garden, we shop at local farmers' markets and farm cooperatives and choose the very best we can find. We think that you'll find our breakfasts inventive and savory. You definitely won't go away hungry!! Tasty and filling - that's our goal.
By popular demand we've listed a few of our most requested recipes below. Please enjoy, and remember The Cottonwood B and B whenever you make any of these tasty dishes!
One of our most-requested recipes is our blueberry blintz soufflé. If you are hosting a large gathering for breakfast you might consider a blintz soufflé topped with home-made blueberry sauce and Devonshire-style cream. The recipe that follows will serve a large group and can be prepared the night before. Bon appétit!
Recipes from the Cottonwood Inn
1-1/2 cup sour cream
1/2 cup orange juice
1/4 cup margarine, softened
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
In a blender or mixer combine Ingredients. Blend well, scraping sides occasionally.
FILLING: In a large bowl (or mixer) beat together the following, then set aside
16 oz small curd cottage cheese
2 egg yolks
1 T sugar
1 tsp vanilla extract
8 oz cream cheese
Optional: frozen or fresh blueberries (or other fruit) or apricot preserves and sour cream.
Pour 1/2 batter into a greased 9X13 pan. Drop filling by spoonfuls over the batter . Spread evenly. If using optional fruit, add now. Pour remaining batter over top. Cover and refrigerate 2hrs or overnight.
Bake at 350 for 50-65 min until puffed and light-golden brown.
Can be served topped with sour cream and preserves or a sauce such as blueberry sauce.
Egyptian Twice-Cooked Eggs
2 Tablespoons sesame seeds
3/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
ground black pepper
3/4 cup unsalted butter
12 hard cooked eggs, peeled and sliced lengthwise in half
6 small pita breads, warmed and cut horizontally in half
2 cups cooked white rice (our preference)
Preparation: Place the sesame seeds in a small skillet over medium heat and toast, stir or shake pan often, until golden, about 5 minutes. Empty into bowl and cool. Add the cumin, nutmeg, coriander, salt and pepper, set aside.
Melt butter in a large skillet over low heat until frothy. Add the eggs, cut side down, and cook until the eggs begin to turn brown, 5 to 6 minutes.
Turn the eggs and cook until brown on all sides, about 5 minutes more.
While eggs are cooking, sprinkle them with the spice mixture.
Serve with pita bread or rice. Drizzle the butter remaining in the pan over the eggs.
IN A SMALL SAUCEPAN COMBINE:
1 cup water
1 cup granulated sugar
2 T cornstarch
1 cup blueberries
cook until the sauce thickens
1 cup blueberries
1 T butter
Puff Pancake (aka German Pancake)
preheat oven to 425
4 T butter, (melt in 9" glass pie plate in oven as you preheat it)
1 cup milk
1 tsp almond extract
1 tsp grated lemon zest 1 cup flour
Combine first four ingredients in a blender, blend until well combined, then add the flour quickly 1/3 cup at a time blending just until combined. Pour into waiting pie plate in which the butter is very hot. Bake at 425 for approx. 20 min.
Can be topped with just about anything! Powdered sugar, apples sautéed in butter, brown sugar and cinnamon, fresh fruit, frozen fruit (I heat frozen fruit slightly with a little sugar) - Enjoy!