Several months ago we were in Cambria, CA and invited to stop by the Olalliberrry Inn for a glass of wine with the guests. As we walked around the property and saw the setting of this B&B on the banks of the Santa Rosa Creek, guests were enjoying the atmosphere and wine.. This home, built in 1873 is one of the oldest buildings in town.

Marjorie Ott handles the food and provides cooking classes and her sister, Marilyn Draper, provides massages. Marjorie’s husband also makes up the partnership of three for the Inn.

Marjorie was generous in sharing two of the favorite breakfast recipes. The photo shows her regular French Toast and Puffy Corn Omelet, but the recipe for the Caramel French Toast sounds delicious.


PUFFY CORN OMELET

Ingredients  for 8

2 ears of corn, husked

4  T. unsalted Butter, divided

3/4 teaspoon salt

¼ teaspoon black pepper

4 large eggs, separated

Method:

  1. Put oven rack in middle position and preheat oven to 350 degrees F.
  2. Add corn to a 4-quart pot of boiling salted water, then remove from heat and let stand, covered, 10 minutes. (Or microwave corn – wet corn cobs, add a small amount of water to bag and microwave for about 3 minutes)  Drain and when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract “milk”.
  3. Melt 1 tablespoons butter (1/2 tablespoon for 4; 1 ½ tablespoons for 12) in a 10-inch ovenproof nonstick skillet (preferably light weight) and remove skillet from heat.
  4. Melt 3 tablespoons butter (1 ½ tablespoons for 4; 4 ½ tablespoons for 12) and add to corn kernels.  Toss corn to coat and stir in 1/2 teaspoon salt (1/4 teaspoon for 4; ¾ teaspoon for 12) and 1/8 teaspoon pepper.
  5. In a large bowl, whisk egg yolks with remaining ¼ teaspoon salt and 1/8 teaspoon pepper (adjust amount for 4 or 12) until combined.
  6. In another large bowl, beat whites with a pinch of salt, using an electric mixer at medium speed, until they just hold stiff peaks.
  7. Fold one-third of whites into yolks to lighten, then fold in remaining whites gently, but thoroughly.
  8. Gently fold into corn mixture.
  9. Spoon mixture into skillet, sprinkle with chives and bake in the preheated oven until pale golden and set, 15 minutes.
  10. Loosen omelet with a heatproof rubber spatula and slide onto a plate.

OLALLIEBERRY CARAMEL FRENCH TOAST

Ingredients:

1/3 cup (3 ounces) butter

¾ cup light brown sugar

1 (16 ounce) loaf French bread

3 eggs

¾ cup milk

4 ounces cream cheese, softened

½ cup olallieberry preserves

Method:

  1. In a small saucepan, combine butter and brown sugar; heat to boiling.  Pour into an 8×8-inch baking dish sprayed with cooking spray.
  2. Remove 1” from each end of the French bread; slice into 24 equal slices.
  3. Beat eggs and milk until smooth.
  4. Arrange bread slices in single layer over brown sugar mixture.
  5. Mix cream cheese and olalllieberry preserves; spread evenly over bread slices in pan.
  6. Arrange another layer of bread slices over cream cheese/olallieberry mixture.  Slowly pour egg mixture over bread slices.
  7. Refrigerate, covered, several hours or overnight.
  8. Bake, uncovered, in a preheated 350-degree oven until browned (40-45 minutes).

OLALLIEBERRY INN

2476 Main Street

Cambria, CA 93428

(888) 927-3222

www.olallieberry.com

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