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#Post#: 392--------------------------------------------------
Re: Breakfast times
DIR By: Generic
Date: December 13, 2023, 12:15 pm
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--- Quote from: Arks link ---
>
> [quote author=gillumhouse link=topic=57.msg389#msg389
date=1702345851]
> His reply was Triple Sec - will give the same flavor. That is
what I have used ever since - and it costs a lot less.
>
--- End Quote ---
Yes, Triple Sec is the standard replacement for Grand M. Pretty
much the same thing but in a cheaper bottle!
[/quote]
Do you want an even cheaper replacement? Yes, you can use
Cointreau, Triple Sec, or even Curacao but you can also use
frozen concentrated orange juice or even orange extract. If you
want the "alcohol" burn of it, then add the FCOJ or orange
extract and a little vodka, rum, brandy or even bourbon...
whatever almost neutral alcohol that you have around that is
already open.
#Post#: 393--------------------------------------------------
Re: Breakfast times
DIR By: Tom
Date: December 15, 2023, 11:51 am
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We have 5 rooms, fairly high-end B&B, since 2009. Interesting
question, at the heart of what differentiates B&B from motel.
We serve more-or-less when guest requests between 7:30 and 10:00
-- I try to corral folks into the middle times and it usually
works, but everyone has something they need to get to, or else
want to sleep in. Sometimes it makes a long morning, but I fill
in with other stuff I do.
After asking about food issues at check-in, I decide on a single
breakfast menu I think people will like. If just a few rooms,
it'll be table service; more, buffet. Breakfast basic is fruit,
bakery sweet, main --not complicated, I find people like to
recognize what is on the plate, so I have moved away from
parfait, casserole, composed eggs. Meat always separate so the
veggies are ok. Also keeping it separate lets folk get a full
plate without too much food. I think US restaurants way over
serve; my goal is to give people a good start and yet be hungry
at lunch.
I have about a half dozen basic menus. Returning guests, multi
day stays do not complain. All baked goods including toast bread
are house made. We have 3 that are always gluten free including
a great rice, oat, corn waffle leavened with beaten egg whites.
People like it but sometimes think only waffle is too much
sweet, so I offer a bit of scrambled egg for protein.
#Post#: 396--------------------------------------------------
Re: Breakfast times
DIR By: biekervi
Date: December 22, 2023, 8:48 am
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That is great feedback. Thank you all. Especially for being
willing to share your favorite recipes.
My biggest take away here is to avoid trying to have a large
selection of items, but rather a solid 10-15 items that are easy
to put together.
This is opening up some new questions about food options, but
I’m going to start another thread for that.
#Post#: 400--------------------------------------------------
Re: Breakfast times
DIR By: gillumhouse
Date: December 22, 2023, 10:19 am
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You will discover that you develop your own "Breakfast Ballet".
I can do a breakfast, including my homemade English Muffin
Bread, in 90 minutes (I get up 2 hours before serving time to
include getting dressed and looking decent). Start bread, make &
bake muffins, the rest depends on what the meat & entrée is - I
bake everything so it bakes while I do the next task. I make my
peanut butter banana chocolate chip muffins a lot because I
almost always have bananas for baking - AND they are quick,
easy, & guests love them. While the entrée & bread bake, I can
do the fruit and get juice etc. on the table.
When I have something going on in town, a full house, or a
particularly early breakfast I make something that is made the
night before, put in the fridge, and brought out to put in oven
for breakfast (Baked Pineapple Toast, Bread Pudding, or Baked
Oatmeal) to save time.
You will develop what YOU want to do - some do gourmet with
fancy garnish and plating, some do regional foods, I just cook.
Your guests will let you know what works and what doesn't (by
way of what is left on the plates and comments). Do not stress -
just cook.
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