Yelton Manor Boutique Hotel B&B

Summer Tomato, Mustard and Thyme Tart

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As fresh and light as late summer, this *no cheese* pizza is as delicious fresh from the over as it is an hour later as a room temperature snack. Subtle differences and seasonal simplicity are the key to its surprising charm: 1) it’s made with puff pastry instead of pizza dough 2) the base is a thin smear of sour cream and grainy mustard, not a sauce or pesto and 3) the tomatoes are roasted on top. The finish is freshly minced thyme, cooked inside and sprinkled on top, refreshingly different than the usual basil. I recommend freshly cracked black pepper for heat but red pepper a-OK if you prefer it. Easy to make. I make them 2 at a time and never have leftovers. Serves 6 as a main course, 12-15 as small plate or appetizer.

A word about tomatoes: Choose wisely. This tart is only as good as the tomatoes. Grow and pick  your own heirloom or beefsteak tomatoes at vine ripeness or choose from a trusted farmer’s market. Once tomatoes have been refrigerated to hold and transport to market they are significantly reduced in quality. Off season tomatoes are not recommended at all for this.

 

For the base, combine 1/4 cup sour cream, 1 TB very grainy mustard, 2 teaspoons minced fresh thyme, 1/4 teaspoon sea salt, grind of pepper (can be made a day ahead and refrigerated).

I use convenient puff pastry from the refrigerator section of the grocery. It rolls out ready on a parchment sheet. Many brands are available but I use Wewalka, shown here: Preheat the oven to 425 degrees. Spread the puff pastry on a cookie sheet. Use your fingers to spread the sour cream and mustard base on the pastry. Leave a !/4 inch border. Top with thinly sliced tomatoes overlapping only slightly. Roast until pastry is golden brown and tomatoes look shriveled and dry, approximately 35 minutes. Peek underneath to check that the pastry is fully cooked at center, this can be tricky. Let cool slightly before cutting into squares. top with freshly minced thyme, salt and pepper.

Lovely at breakfast, we recommend it with poached eggs and fresh fruit. At  brunch or dinner I also serve a side of Sweet Pickled Jalapeno Peppers, a crowd pleasing topping.

 

Pear Vanilla Jam

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It’s very rare to find pear jam in markets because pears do not have enough natural pectin to permit them to gel up nicely without adding gigantic quantities of sugar and artificial pectin. Once you add all that to pear, the delicate flavor of this fruit gets ruined.

Then along comes the magic of THIS recipe with a special kind of pectin — Pamona’s Pectin powder and calcium water — that makes a pear jam that sets up beautifully with a minimum of added sugar. In addition, the simplicity of not having to peel the pears makes preparing the jam a cinch while adding a pleasurable texture to the otherwise smooth pear preserve. The vanilla bean itself is an essential item too, do not substitute vanilla extract. Though frightfully pricey ($4-5 apiece at this writing) the fresh vanilla goo scraped from the bean is THE essential taste and texture in this superlative treat.

My friend George gave this recipe to me and it cites its origin as Melissa Keyser of Sweet Bee Garden.  George said that this was written on it: “This recipe will change your life!”. It is not an overstatement. This jam is a family staple on our biscuits, muffins, bagels, peanut butter and jelly sandwiches, warm brie bruschetta and right off the spoon standing with the refrigerator door open. Everyone gets a jar for a holiday gift.

Start with soft skin pears (like Bartletts) fresh from the farm, usually (here in Michigan) in September. Wash and dry them when they are green and firm, then let them ripen, spread out on towels. They should get very very ripe, even if browning.

Ingredients:

16 cups cored and chopped very ripe thin skinned pears, unpeeled

4 vanilla beans, split and scraped

4 cups sugar

5 teaspoons Pamona’s Pectin Powder

10 teaspoons Pamona Pectin calcium water

Instructions:

In a large pot, combine pears, vanilla beans and all the vanilla scrapings. Cook over medium heat until the fruit is soft and smashable. Remove the vanilla pods. Use an immersion blender to break the fruit down into a smooth sauce. Add the calcium water.

In a separate bowl, mix the pectin powder with the sugar, then stir it into the fruit. Bring the fruit and sugar to a rolling boil and boil for 5 minutes.

Fill sterile canning jars, leaving 1/4 inch space, and process according to appropriate canning methods in boiling water bath for 10 minutes.  Yield: 11 1/2 pint jars

“The BBC!”: Blueberry Breakfast Cake

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This treasured treat is the only recipe still on our menu since Day #1 when The Manor first opened in 1988. It’s timeless, delicious, and easy. So easy, in fact, that we’re a little embarrassed. But we’ve  set aside our pride and admit that what makes this cake effortless is that it begins with a simple store bought Yellow Cake Mix. The convenience of having the dried ingredients premeasured, consistent and always on hand is a busy baker’s dream!

The key ingredient that insures that The BBC is so eye-popping amazing is the quality of the blueberries.  Don’t skimp!! We use huge, sweet, organic mid-July South Haven blueberries, available to us fresh from our local farms and the rest of the year from our freezers.

Ingredients:

1 Yellow Cake Mix (NOT Duncan Hines, just don’t), with pudding in the mix or “Extra Moist”

3 eggs

3/4 cup vegetable oil

3/4 cup sour cream

2 cups blueberries, fresh or frozen   (Add a pinch of vanilla if you like the taste)

Mix the blueberries, preferably frozen to best hold their shape, into the dry ingredients first. Using frozen berries helps keep them from bleeding out into the cake. Mixing them into the flour first keeps them from clumping or falling to the bottom of the pan during baking.

Whisk together the eggs, sour cream and oil and then add into the dry ingredients turning gently from the bottom, don’t overmix and don’t break your blueberries. Spray a seasoned bundt pan liberally with Pam or other nonstick oil. Spread the cake mixture into the bundt pan distributing the blueberries evenly. Bake at 350 degrees for 50 minutes.

If using frozen berries you may need an extra 5 minutes of cooking time.  The BBC should be a nice golden brown across the entire top and have no softness in the center. If you cook it a shorter time it’s a wonderful fluffy cake. If you cook it a bit longer the crust caramelizes and holds up under lemon curd or a berry compote. It’s a personal choice.

Let cool 10 minutes before gently turning it onto a platter or rack.

We no longer glaze The BBC for breakfast because we think it’s just too sweet that way.  But if you are presenting it for a luncheon or dessert, it’s beautiful when drizzled with a simple icing.  Mix 2 T melted butter, 1 cup powdered sugar, 1 T orange juice. adjust for thickness with either more sugar or more juice.

Drizzle on top so the glaze runs into the grooves of the bundt cake, so gorgeous!

Yelton Manor B&B All Inclusive Small Elopement Package

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Yelton Manor B&B All Inclusive Small Elopement Package:

$900.00Two hands forming a heart around the sun at sunset over water

This is perfect for couples on a budget who want an intimate experience with all the special touches. Let us make it perfect for you.

The Small Elopement Package contains:

*Location of your choice on the YMBB property or at the South Haven beaches or parks.

*Opportunity to invite up to 4 other people to join at the inn for the ceremony and reception.

*Overnight accommodations in best suite available for wedding couple. Additional nights can be purchased at regular rates.

*Breakfast delivered to suite on the morning after.

*Wedding Officiant * Ceremony Consultation *Witnesses

*3 rose bouquet and rose boutonniere for wedding couple

*1 hour ceremony and small reception *8” Wedding cake and service (8-12 portions) *Champagne toast (up to 6 persons)

*All paperwork managed and filed promptly and professionally

*Casual photography (not professional)

*If ceremony is performed at the beach there is no limit to number of guests, but the number of non-registered guests on the inn’s property is limited to a maximum of 4 for the ceremony and reception period only. If more will attend at YMBB they must book rooms (see “We Host Small Weddings!”). Non-registered guests must park off-site please.

Call and speak with Elaine to make arrangements  269.637.5220.

Includes free parking for registered guests. Minimum night stays for weekends and holidays applies.

Staff gratuity, taxes and fees additional.

We host small weddings!

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Yelton Manor B&B Whole House Elopement Package

For the wedding couple who want all the luxury and intimacy of our beautiful lakeside B&B for fun and togetherness… without the fuss!

Includes:

*Location of your choice for the ceremony on the YMBB property or at the South Haven beaches or parks

*Overnight accommodations for all. Additional nights can be purchased at regular rates.

*Wedding Officiant   * Ceremony Consultation * Witnesses

*3 rose bouquet and a rose boutonniere for the wedding couple

*1/2-hour ceremony

*All paperwork managed and filed promptly and professionally

*8” Wedding cake and service (8-12 portions), larger negotiable

*Champagne toast and service

*Casual photography (not professional)

 

Lodging Options:

Lodging only:

17 Rooms (34 adults), both The Manor and The Manor Guest House: $5,700

11 Rooms (22 adults), The Yelton Manor   $3,600

6 Rooms (12 adults), The Manor Guest House  $2,600

 

With full breakfast included:

17 Rooms: (34 Adults), both The Manor and The Manor Guest House: $6,300

11 Rooms: (22 Adults), The Yelton Manor: $4,000

6 Rooms (12 Adults), The Manor Guest House :  $2,800

 

Includes free parking. Minimum night stays for weekends and holidays applies.

Staff gratuity, taxes and fees not included.

 

Option for afternoon hor d’oeuvres reception @ $15/person by pre arrangement.

 

The inn and gardens are available to all for enjoying during their stay.

 

Sorry, no decorating, furniture rearrangement or dance party-type reception is possible. There are local bars and restaurants within walking distance for dinner and late night entertainment.

 

Call or email to discuss dates and options!

 

Favorite Best Macaroni and Cheese

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Mac and Cheese is the ultimate comfort food that lends itself to many exotic, delightful variations.  To me, the fundamental childhood version is best. This suits the mood for all ages at any family gathering, its simplicity never disappoints. Especially in this case, when it’s upgraded from antiquity to include the very best essential ingredients (organic cheese, butter and milk) for the bechamel and an effective stove top technique.

Make this recipe in one broiler safe 9X13 casserole dish, or break into 2 8X8 squares. You can also use individual ramekins.

Cook 1 LB of elbow macaroni in about 4 qts of boiling water and some salt. Under cook the pasta to just el dente.

Shred 8 oz Monterey Jack cheese and 8 oz Sharp Cheddar Cheese and set aside with a tsp of salt. In heavy Dutch oven, heat 5T butter over medium heat until foaming, whisking. Whisk in 6T flour, 1 1/2 teaspoons powdered mustard, 1/4 teaspoon cayenne, combining. Continue whisking until fragrant and deep in color, about 1 minute. Gradually whisk in 5 cups of milk, whisking constantly until it boils. Mixture must attain full boil in order to fully thicken. Reduce heat to simmer, whisking occasionally, until consistency of heavy cream, about 5 minutes.  Turn off heat. Add shredded cheeses and salt. Stir to combine until creamy. Add pasta. Cook over low medium heat, stirring, until hot and steamy.

Transfer mixture to casserole dish(es). Top with bread crumbs, panko, shredded Romano or Parmesan cheese, smashed potato chips, crushed red or black pepper, your choice.  Place under broiler, watching closely, until top is browned.  Cool about 5 minutes and serve. Tabasco sauce and celery salt are nice condiments at the table.

Mac and Cheese microwaves nicely for a follow-up meal, but be sure to use the DEFROST cycle on your microwave. This keeps the cheeses from being ruined, seizing up, separating, and ruining the dish. Now you know.

Can you add diced ham and peas? Of course you can!!! Can you add kielbasa? Of course you can! (I’m a vegetarian though…)

Sweet Pickled Jalapeno Peppers AKA “Cowboy Candy”

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The single most requested recipe from our afternoon Beach Break Snacks is now here!

Piled on cream cheese and crackers, stuffed into hummus wraps and sandwiches, with deviled eggs, in Bloody Marys, there is no end to how to enjoy these! Be sure to save the leftover sweet/hot syrup for basting over summer BBQ!

I triple this recipe because I’m always cooking for a crowd, you may also wish to double or triple it and make it your signature gift from your own kitchen.

These can be made year round but the jalapeno grown nearby to you in summer are the freshest and hottest choice!

Gather up:

3 lbs fresh, firm jalapeno peppers

2 cups cider vinegar

6 cups white granulated suga

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic (or 1 1/2 tsp garlic powder)

1 teaspoon ground cayenne pepper

Wear gloves and be certain not to touch your face, eyes or anything else when in process.

Remove and discard the stems from peppers, then slice into 1/4 inch rounds. There is no need to separate the pith or the seeds.

In a very deep pot, bring cider vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes.  Add the sliced peppers and simmer gently for 4 minutes.  Use a slotted spoon and remove the peppers.  Turn heat up under the syrup pot and bring to a full, hard, rolling boil for 6 minutes.

Spoon the pepper rings into sterile canning jars, leaving 1/4″ head space.  (I use pint jars for family, half pints for gifts.) Ladle hot syrup into the jars. Use a wooden chopstick to release air bubbles several times. Wipe rims with wet paper towel, seal and cap. Process in a boiling water bath for 10-15 minutes. Let sit 24 hours on cooling racks, wipe and label.

Get your rubber gloves on and get to it!

 

Rhubarb Custard Bars

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IMG_8302 Here is a super simple bar, the crust much like a sugar cookie and the guts a creamy, custard goo of rhubarb-ness!

The crust whirrs up in seconds in the food processor and bakes while you are mixing up the custard.

Line a small square baking dish (8X8) with parchment paper.  This helps you simply lift the entire batch out and onto a cutting board after they cool.

If you double this recipe (highly recommended!) use two 8X8 dishes rather than one large baking dish, because the cookie edges are an important element….more edges = more awesomeness!

Preheat the oven to 350 degrees.

Pulse in a food processor: 1 cup flour, 1/2 cup sugar, 1/2 cup (one stick) unsalted butter. Press into the prepared pan.  Bake for 15 minutes, the crust will remain pale and still soft.

Whisk together 2 large eggs, 1 cup sugar, 1/4 cup flour, 1/4 tsp salt. Stir in 2 cups diced rhubarb.  Pour the custard into the hot crust, return to oven and bake for 45 minutes.

Let the bars cool, lift with the parchment to a cutting board and cut into squares.  Needless to say, this is especially wonderful while still a bit warm and topped with a scoop of vanilla ice cream.

 

 

 

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