Do You Have a Signature Dish?

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Breakfast Diva's picture
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Do you have a specific dish that you're known for? Something you attach your name to?

Just curious!

I've got our cookie and a crustless quiche that uses our name  "XYZ Breakfast Pie"

Willowpondgj's picture
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Our signature dish is my grandmother's recipe for Norwegian pancakes. Lingonberries are difficult to find, and we never ate them with lingonberry anyway, she always served them with just butter, cinnamon and sugar. I fill them with whipped cream and whatever fresh fruit is in season: strawberries, peaches, apricot jam, cinnamon apples, etc...They are similar to a Swedish pancake or crepe, just more buttery and egg-y...People really like them. Another favorite is our vegetarian chorizo dish that I serve with fruit salsa and cinnamon crisps, you can see some pictures of what we serve here:

http://willowpondbnb.blogspot.com/2013/05/whats-for-breakfast.html

smiley

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Nice pic of the peach scones too!  The light, the table, just seemed so welcoming.

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Willowpondgj wrote:

Our signature dish is my grandmother's recipe for Norwegian pancakes. Lingonberries are difficult to find, and we never ate them with lingonberry anyway, she always served them with just butter, cinnamon and sugar. I fill them with whipped cream and whatever fresh fruit is in season: strawberries, peaches, apricot jam, cinnamon apples, etc...They are similar to a Swedish pancake or crepe, just more buttery and egg-y...People really like them. Another favorite is our vegetarian chorizo dish that I serve with fruit salsa and cinnamon crisps, you can see some pictures of what we serve here:

http://willowpondbnb.blogspot.com/2013/05/whats-for-breakfast.html

smiley

yesyes

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Ice
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I make a mighty good tater dish!

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I don't have a signature dish.  The previous owners had some kind of coffee cake as their signature dish, I found the recipe and wasn't impressed.  I do kind of wish I had something but I haven't quite figured it out yet.  

Now if I could figure out how to make my cheesecake my signature dish I'd be set. It doesn't exactly work for breakfast though. :/

Kay Nein's picture
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My view towards what I serve is that they are on vacation, their diet is out the window and they are expecting to eat good food that they may not treat themselves to while at home.  Put a slice of cheesecake in front of them and they will be thrilled that they've been given permission to eat cheesecake for breakfast.  Who would say NO?

I've also found that if I put my muffins on a pedestal dish in the middle of the breakfast table for self-serve, only about half of the diners will eat it. But, if I serve each person their own muffin, they all eat them.  No more pedestal dishes for me!

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K9 wrote:

My view towards what I serve is that they are on vacation, their diet is out the window and they are expecting to eat good food that they may not treat themselves to while at home.  Put a slice of cheesecake in front of them and they will be thrilled that they've been given permission to eat cheesecake for breakfast.  Who would say NO?

I've also found that if I put my muffins on a pedestal dish in the middle of the breakfast table for self-serve, only about half of the diners will eat it. But, if I serve each person their own muffin, they all eat them.  No more pedestal dishes for me!

I agree. We think it may be the opposite, I know Kathleen and I have been round this bush before, she believes put it out there and people will help themselves MORESO, and eat what they want. I think people are shy and won't take what they want. Having to either think about someone watching them or calculating out if there is enough. I am the latter. Unless it is a help yourself boo fay then it is every man for himself!  Smiling

I write this as I had a reservation with someone who had gastric by=pass and said to not be offended if they leave most of the great breakfast on their plate.  (Yeah I made a note of it, small portions for them)

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Joey Bloggs wrote:

I write this as I had a reservation with someone who had gastric by=pass and said to not be offended if they leave most of the great breakfast on their plate.  (Yeah I made a note of it, small portions for them)

Which beats the person who just emailed here and asked me to please serve her 'healthy' food as she is just starting a diet program. Give me strength. We serve junk food here. Don't eat it if it doesn't mesh with your 'new' lifestyle. And, yeah, I'd like to be a fly on the wall at dinner. And lunch.

Had an older couple here today who ate half what was served. Why the heck everyone can't just do that instead of trying to control the kitchen, I just don't know.

Just because it's put in front of you does not mean you have to eat every bite. MOST people are out of the 'depression baby syndrome' of having to eat everything.

You know we try. We try very hard to make good food for everyone. But, this is what I would want on vacation! Yummy stuff I would never make at home if I didn't live in a friggin' B&B!

DH is making a to-die-for croissant FT these days. Go ahead, eat a bowl of oatmeal and suffer if that will make you happy, but don't ask me to change the menu for you!

OK, I have to calm down now. Sorry. It just got to me for a minute.

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Madeleine's picture
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I would do a mini cheesecake as a starter.

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Miss O'Hara wrote:

I don't have a signature dish.  The previous owners had some kind of coffee cake as their signature dish, I found the recipe and wasn't impressed.  I do kind of wish I had something but I haven't quite figured it out yet.  

Now if I could figure out how to make my cheesecake my signature dish I'd be set. It doesn't exactly work for breakfast though. :/

It would for me....

 

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Cheesecake is my absolute favorite food.  When I have it in the house I totally have it with coffee for breakfast.  I don't think it's what guests expect though. lol   

 I have thought about creating a picnic package just so I can highlight my cheesecake. 

Breakfast Diva's picture
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A b&b near me ends every breakfast with a tiny slice of cheesecake. She says it's about 2 bites and the guests love it.

Go for it & see what happens!

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Interesting.  I might have to try and see how it goes over.  

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Breakfast Diva wrote:

A b&b near me ends every breakfast with a tiny slice of cheesecake. She says it's about 2 bites and the guests love it.

Go for it & see what happens!

Yeah interesting that we think eating cake for breakfast is okay, but not cheesecake. Give me the cheesecake!

(muffins)

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Have you thought about doing a savory version? Cut the sugar and use breadcrumbs or cracker crumbs for the crust, you can use mixins like bacon and caramelized onions or smoked salmon and green onions, even sub some of the cream cheese with ricotta or goat cheese. Although, a mini cheesecake with lots of fresh fruit doesn't sound any more decadent for breakfast than many of the fancier French toast recipes.

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Miss O'Hara wrote:

Cheesecake is my absolute favorite food.  When I have it in the house I totally have it with coffee for breakfast.  I don't think it's what guests expect though. lol   

 I have thought about creating a picnic package just so I can highlight my cheesecake. 

Do you have an afternoon refreshment or evening? Maybe you can feature it at that time. I know nearby there is a place that has strawberry cheesecake milk shakes with chunks of cheesecake that I keep hearing about.

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This is a great question... I'm known for my breakfast but not specifically any dish. Well, I am known for my (how did one person around here put it?) cookie, which isn't really a cookie. But we don't even give those away, they are an add-on you have to pay for. Lots of comments about one particular jam that I make. Hmmm...

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Generic's picture
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Incidentally... woohoo, someone mentioned how great they were on 4square

gillumhouse's picture
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WOOHOO!! That IS something special.

Madeleine's picture
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We do! And it's something really simple. Blueberry pancakes. The unfortunate bit? Everyone thinks that's what they're going to get so we get some grumpuses in the morning when that's not what they get.

Breakfast Diva's picture
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Yum! How do you keep up with making all those pancakes for that many rooms? Do you hold them in the oven?

We've got 2 blueberry farms within walking distance of us so I use a lot of them in the summer.

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Breakfast Diva wrote:

Yum! How do you keep up with making all those pancakes for that many rooms? Do you hold them in the oven?

We've got 2 blueberry farms within walking distance of us so I use a lot of them in the summer.

We limit blueberry pancakes to nights when we have less than 5 rooms. Every batch is made fresh. The only time we 'hot hold' pancakes is if there is a group (and we really try to NOT have pancakes when we have a group). We'll make 2 servings, pop in oven and make the rest fresh and salt in an 'old' with a 'new'.

Blueberry pancakes are hard because the griddle has to be cleaned between each batch so the next batch isn't purple.

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Do you dust the blueberries with flour before you put them into the batter?

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Eric Arthur Blair wrote:

Do you dust the blueberries with flour before you put them into the batter?

We don't put them in the batter per se. We put them in once the pancakes are cooked on one side. It's when we flip them over on the griddle and they start to steam that we get the purple on the griddle.

Generic's picture
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You could drizzle a little batter over them with a spoon to cover them Smiling

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Eric Arthur Blair wrote:

You could drizzle a little batter over them with a spoon to cover them Smiling

Thicker flapjacks, yes that would be my suggestion. But I am sure they want those bb's to shine through! That is what makes them yummy.

 

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Joey Bloggs wrote:

Eric Arthur Blair wrote:

You could drizzle a little batter over them with a spoon to cover them Smiling

Thicker flapjacks, yes that would be my suggestion. But I am sure they want those bb's to shine through! That is what makes them yummy.

 

They puff up quite a lot when the frozen blueberries hit the hot griddle. Smiling More than one guest has commented that DH is definitely NOT stingy with the blueberries.

Breakfast Diva's picture
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OT a little bit...Remember some time ago I was struggle with what to do with my cookie recipe? I decided to take it out of my cookbook and keep it a secret from now on. Now that I have my commercial kitchen and restaurant license, I'm going to make up the dough, weigh it and put it in a container, then freeze it. I'll be selling the dough here at the b&b (not taking it to market).

I've priced out the ingredients and including container & labels, it's $2.50 per 16oz which makes 36 cookies. I'm selling it for $8.00. I've sold a couple already and I haven't even put out a sign for the guests to know.

We'll see how it goes!

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PS If anyone is ever game and wants to put an innspiring cookbook together, let us know. We can all submit a recipe, photo and more. and sell them online from our whatevers...blog/fb/gift shop

"Breakfast Innspirations" or something...

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Trying to.

Wanting it to be a memorable name. Remember when I was asking about blue cheese, as I wanted to have a blue ridge something or other.  Ended up with the "Blue Ridge Butt-Kickin' Quiche" in hopes of some foodie media picking it up, which they didn't.

I am still going to make my moonshine marmalade, but haven't.

Breakfast Diva's picture
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I love the moonshine marmalade idea!

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