Cameo Heights Mansion Bed and Breakfast is a
seven suite luxury resort overlooking the beautiful Walla Walla
River and was named one of the top ten bed and breakfasts in the
United States. The owners, Alan and Deanne Fielding, welcome couples for
anniversaries, honeymoons and a chance to just get away and have
time together. Being parents of seven grown children and 26
grandchildren who now live at all geographical regions through the
US, they remember the importance of getting time away to renew
their marriage. Their home, once filled with great home
cooking and warmth, provided the training for Deanne who now
"mothers" guests from all over the world. "Nothing makes
guests feel more at home than delicious food and warm hospitality",
says Deanne.
When the children were at home, the holidays produced aromatic
smells of spices, fresh bread and rolls, baked goods and fun.
"Getting children to eat what is good for them is one of the
hardest jobs for moms!" laughs Deanne. "Contrary to what most
pundits say--Food is love. If you love your kids, you teach
them to enjoy the food that is good for them and tastes good
too!" Deanne believes that the foods that make healthy bodies
are best taught at home. "During the holidays, take out a
cinnamon stick, a whole nutmeg or fresh ginger root and show it to
your children. Show them how to grate it, let them smell the
wonderful aroma and then let them stir and follow recipes.
When they see how an apple made into fresh homemade applesauce
tastes with fresh grated cinnamon on it, it's better than any
bakery donut."
Deanne knows that the way to help picky children learn to eat
whole wheat bread is to have them help you make bread. "Bread
hot out of the oven with honey is hard for the most particular
child to turn down." Her own five daughters now share recipe
ideas on their own blog 'Bred to Cook'. "Introducing flavors
to children early in natural ways develop their little palates to
be more willing to try foods and appreciate nutrition to build
healthy minds and bodies. Spices contain natural cleansing agents,
immunity functions, digestive aids and help clear cold & flu
congestion."
Cameo Heights Mansion features a five star onsite evening
restaurant "The Vine" with a private chef, Penny Addison.
"Penny was a natural fit for us," says Fielding, "she cooks with
simple herbs and spices, fresh local seasonal items that come
together in simple ways that have made us a top area
restaurant." Guest reviews on Opentable.com indicate
the formula works.
Deanne is the breakfast chef for the Mansion. "Each
morning before breakfast we pamper our guests with hot fresh Danish
and coffee delivered outside their door on a tray. " One of
the favorite guest breakfasts during the holidays is 'Almond
Crusted Lemon Zested French Toast' with 'Apricot Persimmon Compote'
and fresh house made 'Lemon Curd'. "The Apricot Persimmon
Compote hints of warm aromatic cloves that make the whole kitchen
smell like the holidays." She shares the recipe with
readers. "This would make a holiday breakfast a treasured
family memory."
Don't forget to pin this amazing recipe to your Recipes
board on Pinterest or share it on Facebook with
friends!
Almond Crusted Lemon Zested French
Toast
Beat 6 eggs and mix with ½ c. half and half, ¼ c. sugar, 1 tsp
vanilla and the zest of one lemon. Reserve the lemon aside.
Beat together well and dip thick cut Texas Toast on both
sides. Sprinkle sliced almonds on a cookie sheet and put the
dipped toast on the almonds, turn and the almonds will stick to the
egg mixture. Fry on a medium griddle until the almonds are
toasted and browned on both sides. Dust with powdered sugar,
drizzle with lemon curd and top with warm Apricot Persimmon
Compote.
Apricot Persimmon Compote
Chop ½ c. dried apricots into a saucepan. Add one can of
canned apricots, liquid and all. Peel 2 ripe persimmons and
cut into bite sized pieces. Add to the apricots. With a
microplane grater, add the dust of 4 cloves and the juice from the
reserved lemon. Simmer on low until the apricots and
persimmons are soft and fragrant. Serve warm.
Lemon Curd
- 3 lemons
- 1 1/2 cups sugar
- 2 T. cornstarch
- 4 extra-large eggs
- ½ c. lemon juice (3 to 4 lemons)
- ½ c. water
- 1/8 teaspoon salt
Zest lemons and add the sugar to the zest. Squeeze the
lemons to get the juice, add the water and add the eggs beating
after each egg until frothy. Add the sugar/zest mixture,
cornstarch and salt. Cook in a small saucepan on low heat
until it thickens slightly. Don't overcook! Add the
butter and stir in as it melts. May be served cooled or
warm.
ENTER TO WIN!
COMMENT below with your favorite holiday recipe!
You'll be entered to win a one night stay at luxurious Cameo
Heights Mansion (value $279, prize applies to week night stay
only and expires March 31, 2013). Winner will be
announced on December 24 (just in time for Christmas!)! (No
purchase necessary to win.)