Featherbed Railroad Bed & Breakfast Resort

2 Yellow Potatoes (Unpeeled).

1/2 Onion

3 Strips of Bacon

3 Eggs

3 Tablespoons Heavy Cream

10 Cherry Tomatoes (Roma are best)

1 Tablespoon Chives, finely chopped

(Optional - grated cheese for topping)

Slice the un-peeled potatoes into 1mm thick slices (thick slices) and boil them with a bit of salt until they're almost ready to eat. Drain the potatoes. 

Meanwhile, slice the bacon up into small pieces. Fry the bacon in an omelet pan until it's almost crispy. Remove the bacon from its grease, but don't toss the grease. Dry the bacon on a paper towel. 

Blonde the onions in the bacon grease over a medium flame. Return the bacon to the grease and then layer the potatoes on top of that. Cover until the potatoes finish cooking, then carefully flip the whole thing over. We like to salt the potatoes with garlic salt right before flipping them. 

Mix the eggs and heavy cream. After flipping the potatoes, pour these on top and cook until done. We think it's better to add the tomatoes at the beginning so they cook, but some prefer sliced tomatoes on top that are close to raw. 

Another option (which we like) is sprinkling a nice layer of Jack cheese on top, or even a mixture of Jack and Parmesan. 

This dish is nice served with sour cream or even our sun dried tomato sauce. 

1/2 Cup of All-Purpose Flour

Three Eggs - beaten

1/2 Cup Milk

2 Tablespoons Butter - melted

1/4 Teaspoon Salt

Preheat the oven to 450°

Beat all the ingredients starting with the wet ingredients and sifting in the flour. Pour into a lightly greased cast iron skillet or 10" baking dish. 

Bake for 20 minutes

Pancaked will puff into big bubbles while baking. This is pretty cool to see. Once it's out, cut it into wedges and serve with sauce of melted butter, powdered sugar and lemon juice. 

The best thing is, this is perfect for all that wonderful fresh fruit you have during fall. We've also used canned berries as a sauce. 

Of course, a nice dusting of powdered sugar doesn't hurt, either. 

This has been popular with a number of our dishes and is an easy sauce to make with your blender. 

1 Cup of Sour Cream

1/4 Cup of Sun Dried Tomatoes in Olive Oil

1 Clove of Garlic

1/2 Lime

2 Tbsp Rosemary Leaves

Essentially you run the whole thing together in your blender until it's smooth, creamy and "airy." We don't include any of the olive oil from the sun dried tomatoes, but the original recipe called for that. We think it makes it a bit runny as opposed to "airy." You can also just use lime juice, but we prefer adding half a lime (obviously not the peel!) 

Crust:

1 lb potatoes, shredded

1/2 Stick of butter

Filling:

Six large eggs

1 1/2 Cup of Heavy Cream

1/4 teaspoon black pepper

1 yellow onion, chopped

1 Cup of Diced Ham (Maple River is our favorite)

1 Cup of Cheddar Cheese, shredded

1 Cup of Pepperjack Cheese, shredded

Instructions

Preheat your oven to 450°. Thoroughly dry the potatoes. Melt the butter and brush it on top of the potatoes in a shallow pie pan. Add a bit of seasoning salt or garlic. 

Using a convection setting, roast your potatoes for about 15 minutes until the edges start to brown nicely. You've got a nice hash brown crust. 

Step Two - the Filling

Preheat the oven to 350°

Mix the eggs, chopped onions, cream and pepper. Put the cubed ham on top of the potatoes and pour the egg mixture on top of that. Atop it all sprinkle the cheese. 

Place your quiche in the oven for about 45 minutes until you have a golden master piece. 

Recently a guest at the Featherbed Railroad shared a great recipe for bass that we thought we'd share with you. 

While bass fishing gets all the glory here on Clear Lake, there are plenty of catfish in the Lake as well. In fact, we have an annual Catfish Derby here which attracts thousands of people. So with all the catfish that have been caught off the Featherbed dock, we thought we'd offer this recipe for the grilled catfish fillets. 

By marinating and basting these catfish fillets you don't have to worry about them drying out. This combination adds a fresh flavor to the catfish without overpowering it.

With all the wonderful strawberries in the area we thought we'd share this delight. 

3/4 cup chilled whipping cream

1/2 8-ounce container of mascarpone cheese

3t & 1/2 cup of sugar

3t limoncello (lemon liquor) or fresh lemon juice

8 cups fresh berries (about 2lbs)

3/4 cup raspberry preserves

1 tablespoon grated lemon peel 

Combine whipping cream, mascarpone, 3 tbsp sugar, and limoncello in large bowl.  Beat until soft peaks form.  Combine all berries, preserves, lemon peel, and remaining 1/2 cup sugar in another bowl; toss gently.  Divide berry mixture among 8 bowls and top with mascarpone cream.

Crust

2 1/2 Cups - graham cracker crumbs

1tsp - ground ginger

1/3 cup - unsalted butter, melted

Custard/Filling

5pkgs - cream cheese (left out to reach room temperature)

1 cup - sour cream

2 1/4 cups - granulated sugar

6 eggs

1/2 cup - all purpose flour

1 cup - pumpkin puree (not pie filling!)

1 tbsp - vanilla extract

3 tbsp - lemon juice

1/2 cup - pure maple syrup 

1 tbsp - ground cinnamon

1/2 tsp - ground nutmeg

1/4 tsp - ground allspice

Directions - Crust

Mix graham cracker crumbs, ginger and butter. Use a glass full of coins to press the crust into a 10" spring form pan (this was Tony's mom's trick). Freeze until thoroughly frozen. 

Directions - Filling

In your mixer fitted with paddle attachment beat the cream cheese, sour cream and sugar on medium-high until very smooth - about five minutes. Add eggs one at a time beating after each one is put in. Add the flour, pumpkin, vanilla, lemon juice, maple syrup, cinnamon, nutmeg and allspice. 

Pour batter over frozen crust. Bake in oven preheated to 350° for 60-75 minutes (until the top is slightly browned and the center has a slight jiggle to it). Let it cool for two hours, cover with plastic wrape and refrigerate for at least overnight. We know this is the most difficult part, but it's important.