We serve full breakfast every Saturday and Sunday morning from 8AM until 10AM at tables set in the dining rooms and porches of The Manor. Breakfast is included in your Bed and Breakfast package. Hotel guests may have an option for full breakfast, space available, ask us. The a la carte menu is available to all guests, every day..
Start your day energized with fresh, simple fare served from The Manor kitchen every day between 8AM and Noon. We help you put together choices for just a light snack or as much as a full breakfast. Each item is $5.
Use this recipe for pasta sauce and pizza all tomato season long! AND here is how to have it on hand the rest of the year too! Use your freezer!
Yes, we serve “Cold Pizza” as a menu choice at the inn and this fresh sauce is why guests say “WOW!”!
Roma tomatoes are high in bulk and low in water so they are ideal for sauce. When they are roasted with olive oil they take on a considerable sweetness. The amount of garlic you add to batches is arbitrary and personal…I prefer lots. I don’t add salt or pepper either, that is up to you.
The process is easy though time consuming. It’s worth it. Get bushels of fresh Roma tomatoes from a local farmer. Wash and dry them. Lay them out on a sheet or towels to fully ripen. Don’t use orange tomatoes…wait for them to ripen, the flavor is worth it! Just take a week or two and do a sheet or two every other evening or two, or on the weekend. When they ripen (they should be very red), and AS they ripen, roast them with heads of garlic.
Cover cookie sheets with heavy duty aluminum foil. Preheat oven to 400 degrees if they are small tomatoes, 425 if large. Cut tops off tomatoes and cut in half longways. Cut tops of the heads of garlic so that every clove is snipped. Lay in pan and drizzle all with olive oil. Roast at 400 degrees for 40 minutes if small tomatoes, 425 degrees for 45 minutes if large. Tomatoes should look shriveled, not burnt. Garlic should be golden brown; sometimes the garlic needs another round of roasting depending on size. OMG the house smells AMAZING!
When coming out of oven, transfer to large bowls. Put garlic in separate bowl. Let cool. Drain off excess water and oil as you put tomatoes into Ziplock Quart Freezer bags. Remove garlic cloves from the heads (lift out with a butter knife) and into a bowl and then also into the freezer bags with the tomatoes. Suck all the air out of the freezer bags and place in fridge overnight before moving to the freezer the next day.
When you are ready to use, place frozen bag in a bowl in the fridge. It may take a day or two to defrost. When ready, drain off all water and then put tomatoes and garlic in the blender. Instant tomato “marinara” sauce! Mangiamo!
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.
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.
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
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
This healthy, delicious and beautiful breakfast is easy to make to feed a crowd at your house! Make this in an 8X8 casserole dish for dishing up family style. I prefer the pretty individual serving effect of 4oz ramekins. If using ramekins, divide into 6 for large servings, divide into 8 for more modest helpings.
Preheat oven to 375. Regardless of the baking dish you’ve chosen, use coconut oil to grease the bottoms and sides.
Ingredients: In a large bowl, mix together:
2 cups rolled oats
1 tsp baking powder
2 tsp cinnamon
1/4 cup coarsely chopped toasted pecans
Distribute into baking dish(es).
Layer blueberries and bananas over the top of the oats, spreading evenly. I suggest using the season’s best and creatively using whatever you like best: strawberries and rhubarb in spring, blueberries and nectarines, blackberries, raspberries and chocolate, everything goes with bananas, pomegranate arils, cranberries and orange, even citrus like red grapefruit in the winter. This is a pic of how I distribute fruit for serving at the inn. For my own bowl I go very deep with berries, almost 1/2 and 1/2, because I love warm fruit so much. Feel free to layer as you like it, the recipe is very flexible.
In a small bowl, whisk together until well combined:
1 egg (can omit if vegan)
1/3 cup pure maple syrup
2 tsp vanilla extract
2 cups coconut milk
Slowly distribute over oats and fruit. Bake for 30-35 minutes until top is golden brown. Allow to cool slightly before serving.
The original recipe from which I adapted this claimed that this held up well, covered, in the fridge for up to 3 days. This has not been my experience or maybe I’m just too picky. It’s certainly edible the 2nd day (no waste!) but not so much the 3rd day, getting consistently drier and not nearly as luscious as the day made. So my advice? As a rule accept no substitutes: make and eat. If you have leftovers, microwave it the next day for a snack.
This recipe can be fully Vegan by omitting the single egg in the ingredients; I have done so and have experienced no significant change in the outcome.
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…)
Get green and yellow beans, absolutely dew-drop fresh from the Farmer’s Market or directly from your favorite local farmer. Organic garlic. Fresh dill flowers. And lovely, long red chile peppers called Arbol chiles.
For 4 pint jars (multiply as you wish):
2 1/2 cups white distilled vinegar
2 1/2 cups water
1/4 cup pickling salt
4 garlic cloves (or more to taste)
dill flower seed heads
Cleaning and preparing the garlic cloves. Choose your biggest and most attractive cloves.
Prepare a boiling water bath and sterilize your jars, caps and screw tops. Wash and trim the beans. Combine the vinegar, water and salt and bring the brine to a boil. Pack jars tightly without bruising the beans, into sterilized jars into which you have place dill flowers heads, 2-4 cloves of garlic and 1-2 arbor chiles. Slowly pour the hot brine over the beans. wipe the rims, add the rings/screw tops and process in water bath for 5 minutes. Let these pickles cure for two weeks at least before eating.
Is this a mess? Yes. Does it take some time? Yes. Put some music on, pour a glass of wine, perhaps, and enjoy the fun of perfect food prep and the gift of excellent nutrition for your family!
In fall of 2014 and in the spring of 2015 we are fashioning an all new garden experience at YMBB. The traditional English cottage-style perennial flower borders of the last 25 years have been dug up and carried away by 100s of guests and friends. We are landscaping the new garden to be water-wise and drought tolerant, with the natural, unfussy look of lakefront dunes. The new garden includes gorgeous perennial grasses and native flora. We also set nearly 30 huge boulders all over the property for interest and beauty. The deck is triple the original size with over-sized Adirondack loungers, tables and umbrellas and a fun Adirondack glider for two. We will still grow all our own herbs for the kitchen and there are are always decorative pots too.
These succulents are not winter hardy here in the North. So I brought them inside to a bright, cool porch to spend the winter months. In the meantime, I am propagating them in order to have a huger display next year. These plants propagate by separating new plants that grow at their base, or by setting a cutting or even a single leaf into soil.
Wish me luck and check back to see if I had a successful winter protection and growing season!
Unless I’m in The Yelton Manor B&B garden munching a cherry tomato off the vine, my food needs to be “processed”. Prepared, that is.
“Don’t eat processed food”, they warn. And they are SO right, boxed or canned grocery products loaded with salt, stripped of vitamins, flavored and preserved with chemicals, handled by dirty hands, transported, and who knows what else has putrefied your edibles all along the way. UGH!
Restaurant food is also processed. Most restaurant food is factory processed, eateries are just adding more fat and salt and turning it onto plates. It’s assembled with sketchy cleanliness at origin and in the kitchen, that’s my warning based on 45 years of experience with restaurant business. Cook and eat at home!
You can create an easy system for processing your OWN food. Here’s how to make it easy, beautiful, healthy and delicious! Always keeping your hands, counters, sinks, cutting boards and utensils impeccably clean, of course!
Purchase organic food, free of poisons in and on them. If you are purchasing root vegetables, they must ALWAYS be organic. You’ll pay a snidge more but it’s cheaper than health care, uh huh. Anyway, you will eat better and waste less after I show you how to “process your veggies”, making it a net gain to the max.
Make a week’s plan. If you make 4 weekly plans (soup week 1, pasta week 2, pizza week 3, leftovers and panini’s week 4, for example) you can simply rotate your plan monthly. One day/evening a week you go to the grocery store, purchase most of the food you and your family will eat in the next 5-7 days. The melons, kiwi, bananas, apples and whatever green (spinach, kale, chard, parsley, cucumber, etc) that will grace your smoothies (one batch=5 drinks). The vegetables that will be soup, pizza, pasta and sandwiches: carrots, celery, broccoli, cauliflower, asparagus, squash, etc.
By chopping and shaving different ways, you make veggies instantly ready for different recipes/cooking techniques, satisfying and beautiful, never boring. Here I have bagged up the florets of a head of broccoli for steaming, roasting or soup. With a wide, sharp vegetable peeler, I shave the gnarley stalks into wide green noodles, for salads, soups, pizzas, sandwiches. Ziplock bag and into the fridge.
Cauliflower, lovely heads for a crudite plate, soup, roasting or steaming, also shaved for eating raw in salad. Ziplocks, into the fridge! Brussel sprouts? Yup. Carrots chopped, shaved and sticks, for soup, salad and snacks! Celery too, clean the gnarly stalks for soup and smoothies, save tender insides and greens for salads and Bloody Marys.
Wash and pat dry your soup/smoothie greens so you can reach for them *ready to roll* for a recipe. Into the fridge. Dice your melons and freeze, ready for smoothies. Did you buy a legume? Soak it and get it ready for a soup, a stew, burritos, whatever. Into the fridge with it. Did you get citrus? Squeeze limes, lemons, oranges, grapefruit and clementines for cocktails and salad dressings! Into containers and into the door of the fridge for grabbing.
Now, as you are doing this, all the scraps of celery and carrot go into awesome veggie soup stock! No waste!
At the same time you are chopping, bagging AND making soup stock, you might also be roasting squash, sweet potatoes, onions, tomato, etc for adding into a breakfast omelette? Perhaps your bread machine is also making a fabulous 12 grain bread for the week’s meals?
Now, thanks to an hour or two of “multi-tasking”, you are ready to eat well at every meal, the fruits and vegetables are ready to go, right at your fingertips.
Process!!!!!! With simple organization you can be sure you are eating right and also make it easy and quick to make dinner at home, every single day.