Hot Spiced Cider
This recipe is brought to you byThe Birch Tree Inn Flagstaff, AZ
- 48 ounces apple cider
- 16 ounces cranberry juice
- 3 cinnamon sticks
- 1 tsp ginger root
- 1 tsp orange peel
- 1/2 tsp cloves
- 1/2 tsp allspice
Pour juices into saucepan, place spices in a tea ball or in a coffee filter tied with string. This may also be placed in a percolator type coffee pot. Heat until very hot, not boiling, or perk until pot is finished.
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SQUASH & APPLE SOUP
- 10 cups chicken stock
- 1 large butternut squash, peeled, cubed and de-seeded.
- 3 Granny Smith apples, peeled and cubed
- Pinch of salt
- Pinch of pepper
- 1 tablespoon raw sugar
- 1 teaspoon curry powder
- 14 ounces of goat milk
Put all in a pot and bring to a boil, then cover and simmer until soft. Mash all to a fine pulp. When reheating, add milk.
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Eggs South of the Border
- Chili Hollandaise
- 1 pound Chorizo sausage
- 6 eggs
- Cilantro sprigs
- Grated cheese
Chili Hollandaise:
In blender combine:
- 2 teaspoons ground chili powder,
- 1 tablespoon hot water,
- 1/2 teaspoon ground cumin,
- 2 teaspoon lemon juice
- and 1 egg yolk.
Blend until smooth. With blender on high, pour in 1/2 cup of hot butter in a thin and steady stream.
Keep tortilla basket warm in a 150 degree oven.
Crumble Chorizo into a frying pan. Cook until brown. Drain and keep warm. Scramble eggs. Place each basket on a plate. Spoon in sausage, eggs, and Hollandaise. Garnish with Cilantro and cheese.
Buen Provecho!
Recipe is adapted from restaurants in Tijuana. Buena Vista Bed & Breakfast La Jolla (San Diego area), California
