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Savor These California B&B Recipes

© Eve Carr

Some of the best food isn’t served in restaurants or by professional chefs. In Sonoma County, California, long noted for its wine, you’ll find some outstanding food at its bed and breakfasts.

Jeanne Farris, who operates the delightful Cavanagh Inn(www.cavanaghinn.com) in Petaluma, California,along with her husband Ray, transforms Panettone (an Italian bread found in Italian gourmet specialty shops and some grocery stores—especially in December) into French toast for the gourmet. It’s an ideal Sunday brunch dish because you prepare it the night before and then just bake it the next day.

At The Gables Bed and Breakfast (www.thegablesinn.com), an elegant Santa Rosa, California, B&B operated by Judy and Michael Ogne, you’ll be treated to gourmet treats such as delicious Spiced Pears. It’s easy to make, but delivers a flavor that lingers.

Try both of these recipes at home, and wait for the compliments. But to truly savor these recipes, visit these B&B’s yourself.

Cavanagh Inn Panettone French Toast

1 ½ cups brown sugar

1 cup butter

3-4 tablespoons corn syrup

1 boxed (2 ½ pound ) Panettone Italian bread

10-11 eggs

3 ½ cups milk

¼ cup Grand Marnier

Spray a 13” by 9” by 2” Pyrex baking pan, with vegetable oil. Pour the first three ingredients in a medium-sized glass bowl and microwave until butter is melted and has absorbed all the brown sugar. Stir occasionally and watch carefully so the sugar doesn’t burn. Pour this mixture into prepared baking dish. Remove bread from packaging. Make sure all paper has been peeled from loaf. Cut thick, evenly sliced pieces and place them in an even layer into pan covering all the brown sugar mixture.

In a separate bowl, whip the eggs, milk and Grand Marnier until well blended. Pour over bread covering all surfaces. Cover dish with clear plastic wrap and place in the refrigerator overnight.

Bake in oven at 350 degrees F. for approximately 55 min. Bread will “puff,” but deflate as it is removed from the hot oven. Cut in 12 – 14 equal pieces, making sure you scoop up some of the hot caramel as you place pieces on the serving plates. Dust with powdered sugar and serve with whipped cream and fresh fruit.

Yield: 12 to 14 portions. © Cavanagh Inn, Petaluma, Ca. 94952 - Jeanne Farris 11/99

The Gables Spiced Pears

For each serving:

1/2 extra large pear or 1 small pear Approximately 1 tablespoon brown sugar dash of ground cloves 1/8 tsp. (approx.) cinnamon 1 tsp. butter 1 tablespoon (approx.) orange juice

Wash pears and cut in half. With a melon baller, cut out pear core. With a sharp paring knife, make a triangular shaped cut at the top and bottom of the pear, removing stems.