Quimper Inn Bed & Breakfast 
Port Townsend, Washington

RECIPES from Sue's Kitchen........!!


RHUBARB-GINGER JAM

Can be prepared in 45 minutes or less.....

1 pound fresh sliced Rhubarb
1 1/4 cups of sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel.......

Combine all ingredients in heavy medium saucepan.  Stir over medium-high heat until sugar dissolves.
Bring to a boil.
Reduce heat to medium and simmer until jam thickens and mounds on the spoon,  stirring often to prevent scorching,  about 20 minutes.
Transfer to a bowl,  cover and chill    (can be prepared 1 week ahead)   Keep chilled.......   Makes 1 1/2 cups.

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BAKED EGGS  ( a dish we brought back from the Alsace Region )

the whole idea is to never do the same thing twice...  so vary and use what you have.....

butter the surface of an oven-proof dining plate. 
break open eggs in the middle of the the plate.  they will spread out of course,  break yolks in you want (or not)
bake eggs in  a 350 degree oven for approx. 20 minutes,  longer or shorter depending on your taste.   Serve on the plate.

the fun part is to:  

  • maybe lightly pepper (or herb d' provence) the plate before the eggs
  • or grate cheese on the eggs before baking (or right at the end).... 
  • or sliced mushrooms over the eggs
  • or maybe a little salsa, or ground round,  or diced ham or chives,  or bacon-bits.   

You get the idea,  maybe all of the above...

Be sure that the plate is oven proof. 

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Terri's Biscuits

ingredients:    1-1/2 cups Tapioca Flour
                     2 eggs
                     a scant cup of Canola Oil
                     1 cup of Milk
                     1/2 cup Parmesan Cheese ( maybe slightly more)
                     a little salt
                     
Oil muffin tins very well,  fill 3/4 full
Bake at 375 degrees for 20 minutes

SERVE IMMEDIATELY

Located at:

1306 Franklin Street, Port Townsend, Washington 98368

telephone: 360-385-1060

e-mail: rooms@quimperinn.com

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