Recipes

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  Apricot Kolasch Recipe Details →

  This is my favorite pastry recipe that my mother got from her mother, a career baker. The recipe is so simple--just cream cheese and butter with a little flour. The melt-in-your-mouth pastry has no sugar in it. You can use any kind of jam or preserve, but I love apricot! I never make a single recipe. The unbaked pastry freezes perfectly!

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  Bill's Lemon Chiffon Pancakes Recipe Details →

  These pancakes are more like crepes. Bill makes these luscious treats so light and fluffy with lots of meringue, low-fat yogurt, fresh lemon juice and zest and just enough cake flour to hold the mixture together. We serve them with Susie's Triple Citrus curd (lemon, tangerine and orange--or whichever citrus we have handy) and a little freshly made warm berry compote on the side. Low-fat and fresh-tasting, not heavy like your usual pancake! We add a side of chicken apple sausage or lean and nicely seasoned sausage patties and fresh fruit. We love to use sauces at Boreas--and Susie loves to make them!

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  Boreas Inn's Wild Mushroom, Chive and Sausage Shortcake Recipe Details →

  This is a special dish that takes relatively little time to prepare. It's one of Susie's favorite recipes. If your guests like biscuits and gravy, this gourmet edition of that classic comfort food will make them happy indeed! The Long Beach Peninsula produces a bounty of wild mushrooms. Lobster mushrooms (pictured with this recipe), Porcini (aka king boletus), chantrelles and the rare matsutaki's are plentiful. As I mention in the notes, using dried mushrooms is a great idea yielding the "ju" from reconstituting them. Making the dish the day before, allowing it to cool and then adding the mushroom ju enriches the flavor of the gravy. It is simply delicious.

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  Boreas' Cranberry Raspberry Fruit Soup Recipe Details →

  We are honored to have this recipe featured in the just-released Best Places to Kiss Cookbook! This dish is a beautiful deep, dark pink-red in color and the taste is rich and full of luscious berries (an excellent source of antioxidants!). We serve it as our "fruit course"in our multicourse breakfast at the Inn. Since one of the bounties of the Long Beach, Washington Peninsula is the cranberry, we use them frequently. When you see this dish completed, with the brilliant white dollop of heavy cream and the bright green sprig of mint contrasted on the deep pink soup, you realize it’s a feast for the eyes as well as the mouth. In the summertime, we use Long Beach Peninsula-grown fresh wild blackberries, huckleberries, blueberries and raspberries.

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  Maple Nut Twisted Biscuits Recipe Details →

  This is one of Boreas Inn's very favorite pastries. The biscuit has virtually no sweetener in it in great contrast with the filling using real maple syrup for sweetener. Although we like chopped macademia nuts, any nut will do--especially hazelnuts. They are a beautiful, unusual pastry especially after the glaze is drizzled on the top. I make double batches and freeze the uncooked pastries and bake as needed from a frozen state. Then I make up smaller batches of glaze.

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  Pan Fried Smashed New Potatoes Recipe Details →

  As an alternative for home fried or hash brown potatoes, I happened on this basic recipe in Gourmet Magazine. We have adapted the recipe to included sauteed sweet onions with bell peppers, but you can simply sprinkle parm
  esan reggiano or even a good sharp cheddar cheese over the top and call it delicious!! The skins are crispy, the potato is still fluffy inside and the potatoes are unpeeled. Couldn't be easier. These potatoes are great for breakfast, but are delicious with a meat or fish main course.

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  Susie's Rustic Tart (Galette) Recipe Details →

  This beautiful pastry, called variably a "galette" or "rustic tart" can be adapted to any fruit you desire. At Boreas, we use local berries-coastal huckleberries, blueberries, blackberries and raspberries alone or in combination. In the off-season, berries are almost always available at large grocery stores, but canned or frozen peaches and berries work beautifully too. When the dough is a little soft, I enclose the finished galette with the sides of an appropriate sized spring-form pan so it doesn't unfold. The size of the galette can be varied so that two smaller galettes may be made from one recipe.