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Red Castle Inn -- click to go home try some of our favorite breakfast and tea recipes at your home

Entrees | Savories and Kickshaws |Fruits and Sauces | Pies, Pastries and Cakes | Tea Time Treats | Porridges and Puddings | Breads and Biscuits
request a recipe from our chef If you have a favorite recipe you remember from a previous stay that you would like to enjoy during your visit, please request it at the time of your reservation and we will be happy to prepare it for you. As well, if you have any dietary needs or preferences, please alert us when making your reservation.


Artichoke Quiche
Pre-heat oven to 325
Drain 1 jar of marinated artichoke hearts, reserving 2 T liquid.
Saute 1/2 C chopped onion and 1 clove of minced garlic in liquid.
In a large bowl combine 4 slightly beaten eggs, 1/4 C crushed dry crumbs, 1/2 t salt, 1/4 t pepper, 1/2 t oregano. Chop artichoke hearts, and combine with 1/2 lb. grated Cheddar cheese, and sauteed vegetables. Combine and turn into greased 9x9 baking dish. Sprinkle with 2 T minced parsley. Bake 30 minutes or until set. Cool and cut into squares. Serves 9

Buttermilk Ham and Cheese Blintzes
3/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
2 T sugar
1 cup buttermilk
1/2 cup water
3 eggs
2 T. vegetable oil
3-4 T. each oil and butter or margarine for frying
ham and swiss cheese slices

Whisk eggs, buttermilk, sugar oil, water together. Sift flour, soda, salt over and whisk until combined. In a 7 inch non-stick skillet, heat oil and butter over medium high heat. Pour in about 1/8 cup batter and swirl to cover pan with a thin layer. Check to see if underside is browning, then remove finished blintz to a platter. Proceed in the same way, cooking one side only. to make about 16. Spray a 9x13 baking dish with Pam.

Fill each pancake with 1-3 very thin slices of ham and swiss cheese. Roll up log fashion and place seam side down in baking dish with uncooked side out. When pan is filled, drizzle with melted butter and bake in a 350 oven until very hot, about 30 minutes. Pour 1/4 cup of wine cream sauce over each blintz and sprinkle toasted sliced almonds over all. Serves 8, with 2 each.

Wine-Cream Sauce for Ham-Cheese Blintzes
2 T butter
2 T flour
1/4 tsp salt
1/4 tsp dijon mustard
pinch cayenne pepper
1-1/2 cups half and half
1/4 cup dry white wine
1 egg yolk
1/4 cup grated parmesan cheese

Melt butter in a medium sized heavy saucepan. Stir in flour and cook until bubbly. Mix in salt, mustard and cayenne. Remove from heat and blend in half and half, then wine. Return to heat and cook while stirring until thickened and bubbling. In a small bowl, beat egg yolk, gradually blend in a little of the hot mixture. Remove from heat and stir into remaining sauce. Return to low heat and cook until thick but do not let boil. Stir in cheese. Makes 2 cups.

Tomato Mushroom Egg Roulade with Tomato Coulis

1. Make tomato filling: approximately 40 minutes prep

5 T olive oil
1-1/2 tsp crumbled dried basil
4 large shallots chopped
1-1/2 tsp crumbled dried thyme
10-12 roma tomatoes peeled and chopped
1 carrot grated
salt to taste

Heat oil in large skillet. Cook shallots for 1 minute, add all else except salt. Simmer uncovered for 30 minutes or until thickened and very little liquid remains. Add salt to taste. Cooking can take longer. Set aside. to cool, refrigerate overnight if desired.

1 lb. mushrooms.
l finely chopped yellow onion
2 oz cream cheese
*to be added in the assembly stage

Saute mushrooms in Pam until onion is soft and mushrooms are cooked through. Cool and refrigerate overnight.

2. Make tomato coulis:

1 lb yellow tomatoes
2 tsp white wine vinegar
3/4 tsp salt
1 T olive oil

Puree ingredients in blender until smooth. Press through a sieve into a bowl. Cover and chill.

3. Make roulade:

Pam a 15-1/2 x 11x 1 inch jelly roll type baking pan and line bottom and sides with parchment paper. Pam spray paper evenly. In the morning remove all from the refrigerator.

For each of 2 egg custards:

6 eggs
2 c whipping cream
1/2 tsp salt
2 T. butter

In a bowl whisk together eggs, cream and salt to combine. Pour into jelly roll pan and bake in center of preheated 325 oven for 8 minutes, rotate pan and cook for 8-10 minutes more until custard is set.

4. Assemble:

While custard is baking, warm tomato filling in microwave. In a skillet in the 2 T. butter heat mushroom onion mixture. When hot stir in 2 oz. cream cheese until melted and smooth. When egg sheet is cooked carefully spread 1/2 of tomato mixture over leaving a 1 inch border on all sides. Cover with 1/2 mushroom mixture. With long side facing you use paper to help roll into a long roll.

4. Serve:

Line a platter with a thin layer of Tomato coulis and carefully slide roll onto it with the seam side down. Cut into 8 or 10 slices. Repeat with second egg custard and second 1/2 of tomato mixture and mushroom mixture. Garnish with radish flowers and fresh basil.

Savories and Kickshaws...

Ginger Glazed Carrots
12 lbs. carrots
12 c canned beef broth 2 T. sugar
6 T. butter or margarine Salt and pepper to taste
3/4 tsp. ground ginger
2 tsp. finely minced candied ginger
Peel and cut carrots into 2 inch pieces. Braise carrots slowly in remaining ingredients except candied ginger for about 40 minutes or until carrots are just tender and liquid is reduced by half. Transfer to a baking dish and garnish with candied ginger. Reheat in conventional or microwave oven before serving.

Candied Tomatoes
Plum tomatoes
Light brown sugar
Stale bread crumbs
Butter or margarine
Dried basil, salt, pepper

Cut tomatoes lengthwise and carefully scrape out seeds. Sprinkle each half with salt and pepper after brushing lightly with melted butter. Arrange them cut side up in a baking dish and bake in a 325 degree oven for 10 minutes. Transfer them to a rack and drain inverted for 30 minutes. Combine equal parts bread crumbs and brown sugar and divide among tomatoes covering lightly. Sprinkle crumbled dried basil to taste over each and dot with butter. Broil tomatoes under a preheated broiler for 5 minutes about 6 inches from heat until bubbly and toasted.

Castle Grapes and Carrots
1 - 1 1/2 lbs carrots, peeled and sliced diagonally into chunks
2 Tbsp brown sugar
1 tsp cinnamon
salt and pepper to taste
4 Tbsp butter
2 cans beef broth
1/4 c sweet vermouth
2 cups red flame grapes (or other seedless grapes) cut in half

Boil carrots slowly in all ingredients except grapes until tender, about 30 minutes. Remove carrots from broth and keep warm. Toss with grapes. Thicken broth with cornstarch if needed. Stire sauce into carrot grapes mixture and serve warm.

Serves 4.

Fruits and Sauces...

Grapes Chantilly
Whip until stiff: 1C. whipping cream
Fold in: 2/3 C. brown sugar, 1 T. rum, 1/4 t. nutmeg Separate and wash: 6 C red Flame seedless grapes. Gently toss together and chill until ready to serve. Serves 8-12

Spiced Oranges
1/3 cup sugar
1 cup cold water
6 whole cloves
2 small cinnamon sticks
3/4 tsp whole allspice berries
3 T. rum
6 oranges

In a small heavy bottom skillet, melt sugar over moderate heat stirring with a metal fork until sugar turns golden brown. Remove pan from heat and pour water carefully down the side of the pan. Add spices. Return to heat and cook over low heat until caramel is dissolved. Remove from heat and add rum. Return to heat and simmer for 5 minutes. Cool.

Slice oranges across into 1/8 inch slices. Cut away rind and as much pith as possible, keeping slices intact. Arrange in shallow dish. When syrup is cold, pour over slices being sure to cover. Turn occasionally and macerate several hours covered and refrigerated. To serve, bring to room temperature, remove from syrup. In individual shallow dishes, place a layer of creme anglaise (see recipe below) and several drained orange slices. Reserve macerating syrup and creme anglaise in separate covered containers for another use. Store refrigerated.

Fruit should be served room temperature, with a few cloves and allspice berries on top. Makes 4-6 servings.

Creme Anglaise
3 cups milk
3/4 c sugar
6 egg yolks
2-1/4 tsp vanilla

Beat egg yolks 3 minutes while slowly adding sugar until pale lemon colored and thick. Heat milk just until bubbles begin to form around edge. Very slowly add hot milk to egg mixture while beating on low speed. Return mixture to saucepan and cook over medium-low heat to just under boiling point, while stirring. When froth disappears and sauce becomes slightly thickened, it is done. Do not let it boil. Remove from heat and stir while cooling. Add vanilla when cool; store covered in refrigerator until needed. Serve with Spice Oranges (recipe above).

Pies, Pastries and Cakes...

Treacle Cake (Gingerbread)
1 T. honey
5 T. soft butter
1/2 cup boiling water
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp ginger
1 tsp baking soda
1 cup molasses
2 cups all purpose flour, sifted
1/4 tsp cinnamon

In a large bowl, sift together the flour, soda and spices. Butter a 9 inch square baking pan and preheat the oven to 375. In another bowl, mix together the molasses, honey, butter, and boiling water. Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan. Bake for about 20 minutes or until a toothpick in the center comes out clean. Cut into 16 squares and serve warm in muffin papers. Makes 16 pieces.

Apple Tart Tatin
3 T butter
1-1/4 cups sugar
1/4 cup water
6-7 golden delicious apples
1/2 tsp cinnamon
1/2 of pkg 10 oz frozen puff pastry sheets, thawed

In an ovenproof skillet, heat butter to melt, add sugar and water and cook over medium heat until sugar dissolves and begins to bubble. In the meantime, peel, core and halve the apples and when bubbles begin to subside, add them to the frypan, hole side down. Cook and turn for about 35-40 minutes until all the apple halves are cooked. The pan holds about 13 pieces, so take out and reserve the cooked ones so all will be the same. Cook until apples are translucent, tender and the liquid is as thick as corn syrup. Remove from the heat and sprinkle round sides of apples with cinnamon. Cool at least 30 minutes. Place 1 puff pastry sheet on a lightly floured board and roll out large enough to cover the apples in the pan. Cut slits in the center to vent. Carefully place over apples, folding corners under apples and tucking down all around. Bake at 425 until pastry is puffed and golden, 20-25 minutes. Place a heat proof dish over and invert tart so that apples are on top of crust. Store and serve at room temperature. Serves 6-8.

Applesauce Gingerbread Coffee Cake

Combine in a mixing bowl:
2 1/4 c flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
and cut in 1/2 c soft margarine

Then add:
1 egg
1 c molasses
1 c applesauce
beat well.

Then stir in:
3/4 raisins

Bake at 350 for 40-45 minutes in a greased 8x8 pan. While hot, glaze with:

3/4 c powdered sugar
1 1/2 Tbsp lemon juice

Serves 9.

Blackberry Buckles
1/4 cup sugar
1-1/2 tsp grated lemon zest
1 tsp vanilla
1 egg
1/4 cup soft butter
1/2 cup milk
6 T. whipping cream
3/4 cup plus 2 T. all purpose flour
3/4 tsp baking powder
1-3/4 cup fresh or thawed frozen blackberries
1/2 tsp salt
1 cup sugar
1 cup all purpose flour
1 tsp cinnamon
1/2 cup cold butter

Make and chill topping before making batter. Cut butter and blend ingredients until mixture is like a coarse meal, using your fingers.

Spray 8 porcelain 1/2 cup ramekins generously with Pam. Preheat oven to 425.

In a medium bowl sift together the dry ingredients and toss the zest in with a fork. Combine vanilla, milk, cream in a small bowl. In another small bowl, beat egg well, then using same beaters, cream butter and sugar in a large bowl until light and fluffy. Beat in 1/2 of the egg. Add and mix with beater in three batches, the milk and the flour mix . Then mix in the remaining egg. Into each ramekin, put 2T crumb topping and divide 1/2 of the berries over crumbs. Spoon 2T batter over each. Top with remaining berries and top with 2 T. crumbs. Bake in center of oven for 15 minutes or less, just until golden. Serve warm. Makes 8 buckles.

Tea Time Treats...

Petticoat Tails
1 C butter, softened
2 1/2 C sifted flour
6 T sugar
Blend all ingredients together until the dough holds it's shape. Press into 9" round pan and score into 16 wedges. Bake at 300 for 30-40 minutes, or until slightly colored at the edges. Cool in the pan. Slice along scored lines before completely cooled. Store air tight. Serves 16

Chocolate Meringues
4T unsweetened cocoa
2 egg whites
1/2 C sugar
1 t vanilla
Preheat oven to 250.
Cover a cookie sheet with parchment paper or brown bag paper.
Beat egg whites until stiff but not dry. Add 6T of sugar, a spoonful at a time, beating well after each addition. Add cocoa. Add the vanilla, and fold in remaining sugar. Shape meringues onto cookie sheet using a pastry bag, or a spoon. Bake for 1 hour. Turn off the oven and let the meringues remain inside the oven for 6 more hours. Don't open the door. They must dry out to be nice and crisp. Makes 12 small meringues.

Porridges and Puddings...

Castle Pumpkin Souffle
3 cups pumpkin
1 1/4 c evaporated milk
3/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp all spice
3/4 nutmeg
1/2 tsp ground ginger
1/4 tsp salt
4 egg yolks
4 stiffly beaten egg whites

Beat first 9 ingredients together until well blended. Fold in 4 stiffly beaten egg whites. Pour into a greased souffle dish. Bake at 425 for 10 minutes then at 350 for about 25 minutes. Serve at once.

Custard Rice Pudding
2/3 cup white medium grain rice
1 cup sugar
1 tsp nutmeg
1/2 tsp salt
2 T. butter
1 tsp vanilla
8 cups milk
2 eggs
1 cup whipping cream

In a 4 quart saucepan cook all except eggs and cream for about 1 hour over medium low heat, stirring frequently. Beat eggs to blend. When rice is almost tender, remove from heat and whisk about 1 cup of the rice mixture into the eggs. Add the rice-egg mixture to the rest and stir in the cream. Over low heat return mixture to at least 135 degrees. Remove from heat pour into a glass bowl and refrigerate covered at least 12 hours. Serves about 16.

Pumpkin Pudding (A 19th Century Cereal)
4 cups milk
2 cups canned pumpkin
1-1/3 cups cornmeal
2/3 cup water
2 tsp ground ginger
1/2 tsp salt
2/3 cup brown sugar
1/3 cup butter

Mix cornmeal and cold water in a small bowl. Cook pumpkin and milk in covered saucepan over medium-low heat to blend. Add cornmeal mixture slowly while stirring. Add salt and ginger. Cook partially covered, stirring frequently for about 10 minutes. When thickened add brown sugar and butter. Ladle into individual dishes and top each with a thin sliver of butter and a dash of nutmeg.

Whole Wheat Cereal
2 cups whole kernel wheat berries (available in specialty or health food stores, some supermarkets)
4 c water
1 tsp salt

Put all ingredients in a crock pot on low. Cook all night. Serve with brown sugar and butter or cream. Serves 8.

Breads and Biscuits...

Wheat Berry Batter Bread (wonderful with homemade strawberry preserves)
2-1/4 cup unsifted all purpose flour
1 T. sugar
1/2 tsp salt
1 pkg yeast
1 T. melted butter
1/2 c cooked, drained wheat berries
1 cup warm (105) water or liquid from cooking wheat berries

In a large saucepan, soak for 8 hours or more, 1 cup wheat berries and 5 cups water. Alternately cover pan, bring to a boil over high heat, boil 2 minutes. Remove from heat and let stand covered 1 hour. Do not drain. Bring to a boil after soaking or short boil/stand method, over high heat. Reduce heat and simmer until tender — about 1-1/2 hours. Drain well. Cool, cover and store in refrigerator or freeze. Makes about 3 cups.

Combine 1-1/2 cups flour, sugar, salt. yeast. Gradually beat in warm water. Beat at medium speed for 3 minutes, or until dough is very elastic. Add wheat berries. Add remaining flour. Cover and let stand in a warm place for about 45 minutes or until doubled.

Stir dough down. Butter a 4x8 pan and dust lightly with cornmeal. Spoon dough into pan and bake at 375 for about an hour or until a long skewer inserted in the center comes out clean. Brush with melted butter.

Rosemary Popovers
1-1/3 cup all purpose flour
1/2 tsp salt
4 T melted butter
4 eggs
1-1/3 cup milk
4 tsp finely minced fresh rosemary leaves

Chop rosemary and refrigerate in a plastic baggie. Blend all other ingredients until well mixed and chill covered overnight. In the morning, spray 18 muffin cups with Pam. Preheat oven to 350. Blend popover batter again to smooth consistency. Fill cups 1/2 full and add a pinch of rosemary to each cup. Bake about 45 minutes without opening the oven. Open oven and pierce each popover with the tip of a knife and return to oven for less than 1 minute more. Should be light brown and crisp. Makes 18 popovers.

Orange Muffin Pan Rolls
2 pkgs yeast
1/3 c sugar
1/4 c warm water (110 degrees)
3 beaten eggs
1 tsp grated orange peel
1 tsp salt
1/4 c melted margarine, cooled
3/4 c scalded milk, cooled
4 c sifted flour

Combine yeast and sugar. Add 110 degree water. Let stand 5 minutes. Then add cooled milk, eggs, margarine, salt and peel. Beat until bubbly. Add flour slowly and beat until well combined. Let dough rise to double, about 3 hours, then make topping:

1/4 melted margarine
1/2 c orange juice
2 tsp grated orange peel
1/2 c sugar
18 pecan halves

Combine all except nuts and simmer for 2 minutes. Place 2 tsp mixure and one half nut in the bottom of 18 greased muffin tins. Drop in batter to fill muffin cups half full. Let rise until double, about 1 1/2 hours. Bake at 375 for 15 minutes. Makes 18 rolls.

Banana Buckwheat Muffins
1 c flour
1/2 c whole wheat flour
1/2 c buckwheat flour
3/4 tsp nutmeg
2 Tbsp poppyseeds
2 tsp baking powder
1 tsp baking soda
2 large eggs
3 medium bananas equal to 1 lb
1/2 c oil
1/4 c honey

Mix flour and dry ingredients. Put chunks of bananas, eggs, oil and honey in blender to puree. Pour into flour mixture. Mix lightly to blend. Bake in paper lined or greased muffin cups at 375 for 20 minutes. Should be golden and top should spring back when pressed. Cool out of pan. Makes 12.

Susie Brashear's Cinnamon Rolls
3 cups flour
2 Tbsp sugar
1/2 tsp salt
1 cup sour cream
2 sticks melted butter (not margarine)
1 pkg yeast dissolved in 1/4 cup warm (110) water

Put wet mixture into dry mixture, mix well, refrigerate overnight. Divide dough into 4 parts. Roll each part into a 13x6 inch rectangle, brush with some of the reserved melted butter. Sprinkle with 1/4 the following:

1 c brown sugar
1 c chopped pecans, plus optional additional for tops
1 c raisins
1 tsp cinnamon

Mix all together. Divide into 4 portions. Roll each portion of dough into a log starting with the long side. Cut into 1 inch pieces, about 12 to a roll. Into each cup of muffin pan put about 1 tsp of reserved melted butter and 1 tsp brown sugar and 1 tsp of additional chopped pecans if desired. Add 1 piece cut dough. Repeat procedure for remaining 3 portions of dough. Bake in preheated 400 degree oven abvout 15 minutes or until test done. Remove from pans at once using small spoons, spoon any topping remaining onto muffins. Cool on baking paper. Makes 48 rolls.

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