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She doesn't - she has been in class all day. I asked her for a link to the article. When she sends it, I will post it. The link I posted shows the photo from the article. It worked when I checked it after posting.
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The article:
STARTING THE DAY RIGHT
Kathy Kollar prepares her signature breakfast creations
By CAMI BOHRER T-G Food Writer Published: February 15, 2017 4:00 AM
One would assume that Kathy Kollar, innkeeper of the College House Bed and Breakfast, would be a master at impressive breakfast recipes. And one would be right!
Kollar dubs egg blossoms as her signature recipe, one that she serves almost all guests on their first morning. "These look like a flower with the points of phyllo dough sticking up. They are light and flaky," Kollar said.
That floral impression happens with a multilayered assemblage of phyllo dough and sprinkled cheese in muffin cups, topped with an egg and milk/cream mixture. From experience, Kollar places the chives that top each blossom in the must-do category. "This is one of the few times where I think the chives make a huge difference," she said.
The blossoms are always preceded by a fruit cup served in any of dozens of unique serving cups Kollar collects, most acquired at auctions and garage sales. Canadian bacon or ham complete the breakfast plate.
"If someone is staying for several nights, I generally try to alternate something sweet with something that is savory," Kollar said. Dutch babies qualify as something sweet.
Scrambled eggs baked in ramekins are the basis for this recipe. "They poof up and make almost like a bowl," Kollar described, adding, "They do fall very quickly but they are still wonderful." No one disputes that wonderful description when Kollar brings the egg bowls to the table filled with fruit, sprinkled with powdered sugar and topped with berry cream.
The cream, homemade, contains cheesecake pudding enhanced with coffee liqueur and grated orange peel. Whipped topping is folded in for lightness.
"These dutch babies are actually quite elegant and not that hard. When you look at them you don't say, 'I have never had that before,' but you say, 'I want that,'" Kollar said.
In her 10-year career as a bed and breakfast innkeeper, Kollar has come to the conclusion that the basics (sugars, mild spicing, garlic and butter) are a good starting point for many of her breakfast creations, including cooked pears. When developing the idea, Kollar called upon brown sugar's sweetness, cinnamon's spice and butter as the only enhancements to a fresh pear half. "This recipe makes it worth peeling the pears," she said.
Sweetness paired with meat helped her develop her signature glazed sausage. Maple syrup is the only item paired with the sausage while the bacon calls for a surprising combination of brown sugar and pepper. "The heavier handed you are, the sweeter and tastier it is," she said of the bacon. The brown sugar caramelizes the bacon but must be watched carefully to prevent burning. "I have guests that say, 'You are going to make That Bacon,' " she said.
Eggs Florentine appear less frequently on the College Inn breakfast table than the blossoms and dutch babies. "I am not sure why. It is really good but it takes a little extra time," she said.
That extra time is basically 30 minutes in the oven while eggs, scrambled with milk, bake over a layer of cream cheese and spinach topped with shredded cheese. "Use enough cream cheese to make this creamy and enough spinach to make it spinachy," said Kollar, noting, "You can make the layers pretty thin because it will cook faster."
Kollar's career as an innkeeper came in response to a new home and toddler twins. "The story is that I had my twins and was looking for a way to stay at home with them," she said. So began the slow but steady process of remodeling her home at 134 College Ave. into a bed and breakfast reflective of a college community with rooms that depict an art department, music department, English department and history department.
Her twins, Kristopher and James, are now 13 years old. With the house renovations complete, Kollar enrolled as a Masters of Divinity student at Ashland Theological Seminary and finds time to play the clarinet with the Community Band and for Trinity Lutheran Church, where she is an active member.
STARTING THE DAY RIGHT
Kathy Kollar prepares her signature breakfast creations
By CAMI BOHRER T-G Food Writer Published: February 15, 2017 4:00 AM
One would assume that Kathy Kollar, innkeeper of the College House Bed and Breakfast, would be a master at impressive breakfast recipes. And one would be right!
Kollar dubs egg blossoms as her signature recipe, one that she serves almost all guests on their first morning. "These look like a flower with the points of phyllo dough sticking up. They are light and flaky," Kollar said.
That floral impression happens with a multilayered assemblage of phyllo dough and sprinkled cheese in muffin cups, topped with an egg and milk/cream mixture. From experience, Kollar places the chives that top each blossom in the must-do category. "This is one of the few times where I think the chives make a huge difference," she said.
The blossoms are always preceded by a fruit cup served in any of dozens of unique serving cups Kollar collects, most acquired at auctions and garage sales. Canadian bacon or ham complete the breakfast plate.
"If someone is staying for several nights, I generally try to alternate something sweet with something that is savory," Kollar said. Dutch babies qualify as something sweet.
Scrambled eggs baked in ramekins are the basis for this recipe. "They poof up and make almost like a bowl," Kollar described, adding, "They do fall very quickly but they are still wonderful." No one disputes that wonderful description when Kollar brings the egg bowls to the table filled with fruit, sprinkled with powdered sugar and topped with berry cream.
The cream, homemade, contains cheesecake pudding enhanced with coffee liqueur and grated orange peel. Whipped topping is folded in for lightness.
"These dutch babies are actually quite elegant and not that hard. When you look at them you don't say, 'I have never had that before,' but you say, 'I want that,'" Kollar said.
In her 10-year career as a bed and breakfast innkeeper, Kollar has come to the conclusion that the basics (sugars, mild spicing, garlic and butter) are a good starting point for many of her breakfast creations, including cooked pears. When developing the idea, Kollar called upon brown sugar's sweetness, cinnamon's spice and butter as the only enhancements to a fresh pear half. "This recipe makes it worth peeling the pears," she said.
Sweetness paired with meat helped her develop her signature glazed sausage. Maple syrup is the only item paired with the sausage while the bacon calls for a surprising combination of brown sugar and pepper. "The heavier handed you are, the sweeter and tastier it is," she said of the bacon. The brown sugar caramelizes the bacon but must be watched carefully to prevent burning. "I have guests that say, 'You are going to make That Bacon,' " she said.
Eggs Florentine appear less frequently on the College Inn breakfast table than the blossoms and dutch babies. "I am not sure why. It is really good but it takes a little extra time," she said.
That extra time is basically 30 minutes in the oven while eggs, scrambled with milk, bake over a layer of cream cheese and spinach topped with shredded cheese. "Use enough cream cheese to make this creamy and enough spinach to make it spinachy," said Kollar, noting, "You can make the layers pretty thin because it will cook faster."
Kollar's career as an innkeeper came in response to a new home and toddler twins. "The story is that I had my twins and was looking for a way to stay at home with them," she said. So began the slow but steady process of remodeling her home at 134 College Ave. into a bed and breakfast reflective of a college community with rooms that depict an art department, music department, English department and history department.
Her twins, Kristopher and James, are now 13 years old. With the house renovations complete, Kollar enrolled as a Masters of Divinity student at Ashland Theological Seminary and finds time to play the clarinet with the Community Band and for Trinity Lutheran Church, where she is an active member.
