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
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.
1/4 cup chopped leaks
1 package frozen spinach, thawed and drained to extract as much water as possible
2 T. heavy cream
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.