One of the many reasons guests visit our Nauset Beach hotel year after is year is our homemade continental breakfasts. Many of the dishes we serve are Denise’s own creations, several of which have become signature dishes that she makes throughout the season.
She shares three of them here:
Swedish Crème
Ingredients:
1 pint whipping cream
1 cup sugar
1 package unflavored gelatin
2 teaspoons almond extract
2 pints nonfat vanilla Greek yogurt
1 package of frozen raspberries with juice
fresh mint leaves
blueberries (if desired for color)
Instructions:
Make this a day or two ahead. Mix whipping cream, sugar and gelatin and
heat to steaming point to dissolve sugar; do not boil. Cool for 10-15
minutes, then add almond extract and yogurt, whisking together slowly so
no lumps. Pour into small cups and fill two-thirds of the way. Place in the
refrigerator overnight. Just before serving top with thawed raspberries with
juice and fresh mint. Add blueberry for additional color.
Swedish Almond Coffee Cake
Ingredients:
¼-½ cup almonds
1 ¼ cups of sugar
1 egg
1 ½ teaspoons pure almond extract
2/3 cup of milk
1 ¼ cups of flour
½ teaspoon of baking powder
1 stick butter, melted confectioners’ sugar for sprinkling top
Instructions:
Preheat oven to 350 degrees. Spray 13 X 9 pan with PAM and sprinkle sliced almonds on the bottom. Beat the sugar, egg, almond extract and milk together. Add the flour and baking powder, mix, then add the butter. Mix well and bake at 350 degrees for 40-50 minutes, until the edges are
golden brown. Cool in pan before removing and sprinkle with confectioners’ sugar. Cake will break if removed too soon.
Biscotti
Ingredients:
1 cup (2 sticks) salted butter
2 cups granulated sugar
4 extra large eggs
5 or 6 cups pre-sifted flour
1 teaspoon of ground cinnamon
¼ tsp of nutmeg
Pinch of salt
1 cup of finely ground almonds
1 cup of vegetable oil
1 teaspoon vanilla
3 teaspoons baking powder
Instructions:
Preheat oven to 350. Place butter in mixing bowl and whip slowly; add oil. Mix in remaining ingredients with electric mixer -add sugar and beaten eggs, add dry ingredients. Make sure you keep the dough soft. Add flour by the cupful so as not to overdo. Add nuts and vanilla. Form dough into six balls using a little flour to handle the dough. Using a rolling pin, roll out each ball into a rectangle 14-15 inches in length. Place on a greased cookie sheets, two to a sheet and score diagonally careful not to cut completely through. Bake at 350 for 25-30 minutes. Remove from oven and while warm slice on diagonal cutting the pieces all the way through. Turn each piece on its side and bake another 5 minutes until golden. Separate and lay pieces in flat pan. They will seem soft, but they will harden quickly. Allow to cool a bit. While still warm, prepare one cup of granulated sugar and one tsp of cinnamon in a bowl, mixing well. Roll each piece of biscotti in this mixture while they are warm. Yields 140 biscotti cookies.