- Local Area
Yes, we are surrounded by many fantastic Wine Country restaurants. But a highlight for many of our guests during their stay at the Wine Country Inn is simply the “goodies” we make both at breakfast and during our afternoon Wine Social, where we serve appetizers and finger foods to accompany a local Napa Valley winery pouring some of their fantastic wine.
Due to many guest requests, we have published a collection of our Wine Country Inn recipes, which is available in our gift shop at the Front Desk. And now for the first time, we are putting a selection of recipes on our web site, too. Please note: Because we’re used to cooking for a group (!), many of our recipes are for 8+ people. You can modify as needed.
Below is the recipe for one of our breakfast mainstays: our homemade granola. Enjoy!
2 Cups Quaker Old Fashion oats
1 cup almonds, slivered or sliced
1/4 cup brown sugar
1/4 stick butter
1 cup coconut, flaked
sprinkle of cinnamon and salt
1/4 cup honey
1 cup raisins
In a large baking pan, mix together oats and almonds. In a small bowl, stir together melted butter and honey, then pour over oats and mix well. Sprinkle with brown sugar, cinnamon, and salt, then stir. Bake at 350 degrees until golden brown, stirring regularly. Add coconut and bake until medium brown. Remove from the oven and add raisins. Stir frequently while cooling to prevent sticking. Store in air-tight container.
(note: makes 3 loaves)
2 cups sugar
1/13 cup vegetable oil
3 cups all-purpose flour
1 tsp vanilla extract
1/4 tsp baking soda
1 12-oz can of evaporated milk
2 and 1/2 oz poppy seeds
In large bowl, combine sugar, oil, eggs, and vanilla and stir. Add in remaining ingredients and mix well.
Pour mixture into three small loaf pans. Bake in oven at 350 degrees for one hour and ten minutes, or until a toothpick comes out clean.
(makes 3 loaves)
4 16-oz cans, pears in their own juice, drained and chopped
2 and a 1/2 cups sugar
1 cup vegetable oil
1 tbls ground ginger
6 cups flour
2 and a 1/2 tbls baking powder
2 tsp salt
Mix sugar and eggs, then add oil and pears and mix thoroughly. In a separate bowl, mix all dry ingredients together, then add to the wet and mix thoroughly. Pour into pre-sprayed loaf pans and bake at 325 degrees for about 50 minutes, or or until a toothpick comes out clean.
1 cup butter
3/4 cup powdered sugar
1 tsp vanilla
2 cups flour, sifted
1 cup pecans, chopped
In a mixer, beat butter until fluffy. Gradually add the sugar, flour and vanilla, mixing well. Blend in pecans.
Roll dough into 1-inch balls. Place onto greased cookie sheet, then bake in oven at 325 degrees for about 25 minutes.
Remove from oven, sprinkle with powdered sugar.
8 Anaheim chiles, seeded and diced, roasted fresh from a garden
OR 1 7-oz can Ortega chiles, diced
5 cups Jack cheese, grated
2 cups milk
1 tsp baking powder
1 tsp fresh rosemary, chopped
warmed marinara sauce (we suggest your homemade sauce)
8 tbls flour
4 tsp fresh basil, chopped
1 tsp salt
Beat eggs lightly, then add milk and flour, mixing until flour is absorbed. Stir in: baking powder, spices and salt. Stir in chiles and three cups of the Jack cheese. Pour mixture into a pre-sprayed baking dish. Cover evenly with remaining cheese. Bake at 350 degrees for about 30 minutes, until golden brown on top. Cool for 10 minutes, then cut into 8 or 10 even squares.
Note: some of the “puff” will go away as the dish cools. Top with a thin coating of warm marinara sauce and serve immediately.
12 slices extra sourdough bread
4 cups grated cheddar cheese
1 tsp salt
3 heaping tbls spicy mustard
1 cup thinly sliced mushrooms
4 cups milk
1/2 medium onion, diced
1/4 tsp pepper
Cut bread into small cubes, then place half of the bread into a large coated baking dish. Sprinkle with 2 cups cheese, onion, and mushrooms. Add second layer of bread and top with remaining cheese. In a small bowl, beat eggs, milk, mustard, salt and pepper together, then pour evenly over the casserole. Cover with foil and refrigerate overnight.
The next morning, bake at 325 degrees for about 50 minutes, until top is golden brown and lightly crusted.
16 oz cream cheese
16 oz mayonnaise
4 tbls pesto
4 cups canned boneless salmon
1 cup sundried tomatoes, drained and rinsed
Remove cream cheese from refrigerator a few hours before use. Drain the salmon. Place all ingredients into a food processor and blend until smooth. Chill, then serve. Great on a crispy crostini or on toasted sourdough.
8 oz cream cheese
1 small can chopped clams, drained
1 tsp worchestershire sauce
3 or 4 cloves garlic, minced
8 oz mayonnaise
1 tsp lemon juice
1/2 tsp salt
Remove cream cheese from refrigerator a few hours before use. Soak garlic in lemon juice for at least 15-30 minutes. (Note: adjust amount of garlic to your taste; we use more rather than less.) Place all ingredients EXCEPT CLAMS into a food processor, and pulse until no longer lumpy. Add clams to mixture and stir with a spoon. Chill for one hour before serving. (Note: Jim insists this dip is best with potato chips.)
1/4 cup excellent extra virgin olive oil
3 or 4 cloves garlic, crushed
1/8 cup good balsamic vinegar
3 pinches dried Italian herb blend
juice from 1/2 a lemon
Place all ingredients into a shallow plate or serving dish. Let stand for at least one hour before serving. Chop some of your favorite crusty sourdough bread into cubes for dipping. Also great with herbed foccacia bread.
1 large sourdough baguette
1 small onion, sliced thin and chopped
1 bunch fresh basil, de-stemmed and chopped fine
1 8-oz package feta cheese, crumbled
12 ripe Roma tomatoes, diced small
salt and pepper to taste
Add all ingredients except baguette to a bowl and toss thoroughly. Place in refrigerator to chill.
Slice baguette thinly and brush with olive oil. Toast bread lightly, then allow to cool. Top with tomato mixture and serve immediately.
1 15-oz can solid-packed pumpkin
10 oz cream cheese
1 clove garlic
1/8 tsp red chili powder
1/4 tsp curry powder
1/8 tsp coriander powder
1/4 tsp salt
green onion (for garnish)
In a food processor, blend cream cheese and pumpkin until smooth. Add the garlic, salt, and spices, then blend until whipped and a little fluffy. Place into a pastry bag with a wide tip. Pipe onto toasted baguette rounds and garnish with finely chopped green onion.