Queen Anne Guest House

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A Single Rose

Roses Romance Special with Complimentary Beverage

Cheese Lovers Special with Complimentary Beverage

Some Enchanted Evening Special

Blooms and Bliss Special

Queen Anne Birthday Salute

Queen Anne Guest House Slumber Party!

Galena Trolley Tours

Queen Anne Guest House Cookbook!


The Queen Anne Guest House is proud to announce the arrival of the second edition of the Queen Anne Guest House Cookbook!  The Queen Anne Guest House was awarded

 "Best Breakfast in the Midwest" by Arrington Traveler's magazine and is happy to share their recipes with their guests.  The hard bound covered cookbook contains over 200 recipes and includes an easel.  Although breakfast recipes are most definitely included, so are other categories such as Main Dishes, Vegetables & Side Dishes and many more!  The cost of the cookbook is only $20.00 or 2 for $35.00.  To order your copy of the Queen Anne Guest House Cookbook, just call 815-777-3849!

Guests returning to the Queen Anne Guest House who have previously purchased a first edition cookbook often comment on the ease of the recipes and of course on how delicious the food was.  Some of the recipes are traditional family recipes, some are revised recipes, some are unaltered and lastly many are original creations from the Reese kitchen.  The following recipe is an example of the fine recipes contained in the Queen Anne Guest House cookbook.

Eggs Bendict with Hollandaise Sauce

Hollandaise Sauce

5 egg yolks from large eggs only                            

pinch of salt

1 tsp. lemon juice                                                       

1 lb. hot melted butter

2 T. water                                                                      

 cayenne pepper (add to desired taste)

Combine egg yolks, lemon juice, water, salt and cayenne pepper in a blender.  Blend until light and fluffy, about 1 minute.  With blender still going, drizzle in the melted butter in a thin stream.  Sauce will thicken.  Taste for cayenne pepper, add more if needed.  Keep sauce in a carafe until ready to use so sauce will remain at constant temperature.  This recipe cannot be reduced or increased in amounts or results will not be good.

Eggs

olive oil                                                             

1/4 cup chopped leaks

1 package frozen spinach, thawed and drained to extract as much water as possible

2 T. heavy cream                                             

 8 eggs

salt and pepper to taste                               

4 English muffins, split

8 small ham slices, thinly sliced

In small skillet, add count olive oil and heat.  Add leaks and cook until softened.  Add spinach and cook until warmed.  Stir in cream and simmer.  Season as desired with salt and pepper.  Turn off heat  but immediately before serving, heat spinach thoroughly again.  Poach eggs in poaching pan.  Warm ham slices in skillet.  Lightly toast muffins.  Place English muffins on serving plate.  Top with ham, then warmed spinach mixture, then poached egg.  Pour generous amount hollandaise sauce on egg.  Serve with hash browns placed around base of muffin.







For more information or to make reservations, contact us at 815-777-3849, email us, or click here to book online.
info@queenanneguesthouse.com 200 Park Avenue | Galena IL 61036 | 815-777-3849 | info@queenanneguesthouse.com