Awaken to a scrumptious, mouth watering breakfast, prepared on the European AGA Cooker and attractively served on antique dishes. Tea is served in front of the fire in the afternoon in the chillier times or in the colorful outdoor gardens in warm weather. In the evenings, a dessert, coffee and tea are available. Please advise us of any dietary needs you may have and we will do our best to accommodate them. A remarkable innovation in cooking methodology, the AGA cooker doubly enhances Paula's already formidable culinary skills. The kitchen so naturally becomes the center of activity for guests -- with the AGA Cooker and Paula in command -- being there is almost irresistible. The following are a couple of recipes from Paula Swink, owner of the Aspen House. Even if you can't get here, you can get something of the flavor of breakfast at the Aspen House. You can also order her cookbook here. 
English BreakfastBacon, Sausage, Tomatoes and Grilled Mushrooms 6 Large Tomatoes 6 Large Mushrooms 1 lb Thick sliced Bacon 1 lb Breakfast Sausage Line the large Roasting Tin with Parchment to Bake-O-Glide. Halve Tomatoes and position them in the bottom of the pan along with the mushroom heads. Place grill rack over these items, position bacon and sausage on rack. Grill at the top of the Roasting Oven for 7 to 10 minutes. Check and turn sausage and bacon. Tomatoes and mushrooms can be removed and put in the warming oven till meat is done. Eggs Puffed Omelets 4 individual oval casserole dishes 6 Eggs 1/2 Cup Whipping Cream 4 oz Cream Cheese Salt and Pepper to taste 3 tbsp chopped fresh herbs of your choice (dill, summer savory, oregano, chives etc.) Combine all ingredients in large bowl, adding cream cheese in small bits. Beat vigorously. Pour into serving-size casserole dishes. Bake on the Roasting Oven floor for 8-10 minutes. When done omelets are puffed and browned, a knife inserted in the center will come out clean. Simmering Plate Eggs Place round Bake-O-Glide sheet on the Simmering Plate. Break eggs, add salt and pepper desired and put the pod lid down. Check eggs in about three minutes. You can break the yolk and have a wonderful egg for a sandwich and no clean up. Parchment paper till also work on the Simmering plate. MENU Paula also offers you the following recipes for a delicious home-cooked meal.APPETIZER Roasted Goat Cheese Slice a fresh Baggett and toast on Hot plate Add a slice of Goat Cheese on each piece and place on the grill rack on the half size roasting tin Grill at the top of the Roasting oven for 5-10 minutes until lightly golden and heated through. Top with fresh chives SALAD Caesar Salad Dressing 1/2 cup olive oil 1/2 cup red wine vinegar 1 tsp Worcestershire sauce 2 tsp dry mustard Salt and pepper to taste 3-tbsp fresh lemon juice 4 cloves fresh crushed garlic 1/3-cup Parmesan cheese 2 egg yolks 2-tsp capers Homemade croutons Romaine Lettuce ENTREE Roasted Lemon Chicken 1 Roasting Chicken 4-tbsp melted butter 4-tbsp Olive Oil 2 lemons Fresh Rosemary sprigs Fresh Oregano Salt and Pepper Wash and clean chicken thoroughly and wipe dry. Season with salt and pepper, rub with lemon juice and sprinkle with Oregano or insert rosemary sprigs. Add butter and olive oil and place in Roasting oven for 30 minutes to brown. Move to Baking oven for an hour. Bird may need more or less time depending on poundage. Grilled Salmon Steak Heat Grill Pan on Hot plate and spray with oil. Brush lemon olive oil on salmon, salt and pepper to taste. Put salmon in hot grill pan with skin side up. Place on the floor of the Roasting oven for 10 minutes. Remove to serving plate and sprinkle with fresh dill. Garnish with lemon slices. Fingerling Potatoes Wash and bring to a boil on Hot Plate, place in Simmering oven for about 10 minutes until just beginning to get tender. In the mean time put 3 to 4 tbsp of olive oil in the Roasting Pan and place on the floor of the Roasting Oven to heat. Drain and add potatoes along with some course sea salt and return to the Roasting Oven floor. Cook for 20 minutes longer. After 10 minutes give the pan a shake or two the turn potatoes. When potatoes are tender and golden brown drain on paper towels and sprinkle on a favorite herb. Green Beans Wash and snap bean ends. Cover with water and bring to a boil on the Hot Plate. As soon as water comes to a rolling boil drain water, put lid on and place in Simmering Oven until tenderness desired. You can place in the Warming Oven until ready to toss with Balsamic vinegar or Lemon Sauce. Asparagus Wash and trim. Toss with Olive Oil, sprinkle with sea salt and place in Roasting Oven 10 minutes. You can then put asparagus in Warming Oven until ready to toss with lemon sauce. Lemon Sauce 3 tbsp Extra Virgin Olive Oil Lemon Juice Fresh-snipped Chives 2 tbsp vegetable broth or water 1 clove minced garlic Salt and pepper to taste DESSERT Twenty Minute Apple Pie Pillsbury Pie Crusts from dairy case Place one shell in bottom on Pie pan. Add 4 sliced Granny Smith apples Sprinkle with sugar, cinnamon and nutmeg Cover with remaining pie shell Place on the floor of the Roasting oven for 20 minutes. BEVERAGES Iced Spring water Great Bottle of Wine Good strong Sumatra coffee  Cookbook for SaleLeelanau Culinary Treasures is finally published. This cookbook is a collection of recipes that have become some of my favorites. As you try these recipes don't be afraid to be creative and add your own changes and touches. Substitutions can give you some surprising and delicious results. To order your copy please call me at 1-800-762-7736 or send an email. The price is $20.00 plus $6.00 shipping and handling. MasterCard and Visa are accepted. You can also send a check to: Paula Swink PO Box 722 Leland, MI 49654 |
