John serves breakfast

 

 

John serves breakfast

 

Breakfast & Treats

 

Example of a Dreamcatcher Bed and Breakfast Weekly Menu

Breakfast Area 2

We pride ourselves in serving a tremendous breakfast for our guests. We have French roasted coffee ready starting at 7am every day. John’s focus is on European cuisine with a taste of Northern New Mexican food. John creates a 15 day menu for those that stay multiple days, switching from a savory to a sweet dish, always using fresh produce.

When you first arrive to our breakfast room you can enjoy several starters that are always available::

  • Coffee, decaf or caffeinated
  • Different choices of Tea
  • Orange and Grape Juice
  • Yogurt

 

1st course

Hot Oats Brule with a dollop of sour cream
OR
Fresh (in season) Fruit Frappe

 

2nd course (Example)

Dining area

Monday

  • Crab Quiche with vegetables and herbs
  • Bacon
  • Fresh Fruit Compote
  • Served with banana bread

Tuesday

  • Pancakes with Peach and Pecan sauce
  • Sausage
  • Fresh Fruit Compote
  • Served with scones

Wednesday

  • Eggs Florentine: poached eggs, spinach, Canadian bacon, hollandaise sauce 
  • Hash browns
  • Fresh Fruit Compote
  • Served with crumb cake muffins

Thursday

  • Apple Dumpling with a blueberry sauce
  • Bacon
  • Fresh Fruit Compote
  • Served with sticky buns

Friday

  • New Mexico casserole with sage pork sausage, tortillas, cheese, tomatoes
  • Fresh Fruit Compote
  • Served with poppy seed muffins

Saturday

  • Crepes with sautéed chicken, spinach and an Alfredo white sauce
  • Fresh Fruit Compote
  • Served with Scones with raisins and dried cherries

Sunday

  • Belgian Waffles with strawberry sauce and whip cream
  • Bacon
  • Fresh Fruit Compote
  • Served with crumb cake muffins

 

A Fresh Fruit Plate with different breads or muffins is served for guests who do not prefer the hot meal.

 

Afternoon Snacks

Fresh baked cookies, hot and cold drinks are waiting for our guests as they return from their adventures each day.

 

 

Prudy's Hot Chocolate

 

  • 10 oz. Powdered Milk
  • 6 oz. chocolate malt (Ovaltine)
  • 1 lb. Nestle’s Quick
  • opt. miniature marshmallows
  • 8 oz. Cremora
  • opt. ground chocolate
  • 1 lb. Powdered Sugar

Mix powdered milk, Nestle's Quick, powdered sugar and chocolate malt together.  Place 1/3 cup of mix into a mug.  Add hot water.  Top with miniature marshmallows and/or ground chocolate.  Stir.  Enjoy.  This recipe makes a large amount.  Consider halving the recipe.

 

Cream Scones

Serves: 12 scones
Bake at 425 degrees for 15 minutes

Mix the Dry Ingredients:
1 tbl baking powder
½ tsp salt
¼ cup sugar
½ cup dried fruit (e.g. dried cherries)
¼ cup raisins
Combine above.

Stir into dry ingredients:
1 ¼ cup heavy cream

Knead dough 8-9 times
Pat into 10" circle, about ½ inch thick
Cut into 12 wedges

Melt:
3 tbl butter
2 tbl sugar

Brush melted mixture onto top and sides of wedges
Sprinkle lightly with regular sugar

Bake 1" apart approximately 15 minutes or until the sides are golden brown

 

Hot Oates Brule

Makes 6-8 servings

Mix the following in a bowl:
1/3 Irish steel cut oats
2/3 Quaker slow cooking oats
1/3 cup of raisins
¼ cup of slivered almonds

Fill a glass cup with:
1 1/2 cups milk
1 1/2 cups
1 cup of the Oatmeal mix
1-2 tbsp of salt

Bring the milk/water almost to boil, pour in the oatmeal. Bring down the temperature to moderate. Stir regularly (otherwise the mixture sticks to the bottom).

Cooking takes 25-35 minutes.

(If you don't serve it immediately.) Pour content into the crock pot, set the crock pot on low.

Fill about 1/3 - 1/2 of a Ramekin with oat mixture
Sprinkle raw sugar (about 1-2 spoonfuls) on top
Torch the sugar until it has crystallized
Put a dollop of sour cream on top of the Brule, serve