We are often asked about favorite recipes that we serve here at our New Mexico bed and breakfast,
so we have provided a few of them here. Enjoy!
The Don Gaspar Kitchen is simply a place where creativity emerges and food is taken seriously as the joining factor between families, friends, guests, and memories! Our Recipes are made up, discovered, passed down, found on the web, learned via media, shared between innkeepers and honored by all. Everything is a variation on a theme...because...at the DGI kitchen...we don't really measure everything! Credit is given accordingly!
Surprisingly modest in scope...but capable of providing all that is needed to present both down-home meals and gourmet delights...not to mention fabulous baked goods...the overall goal is to provide nourishment to both the body and spirit through a great love of cooking.
Chocolate and Orange Croissant Bread Pudding
For a sinful Sunday treat, try this remarkably easy treat.
12-15 cocktail sized croissants sliced in half
Small jar of Nutella - hazelnut and cocoa spread
1 small jar of Orange Marmalade
1 cup half and half
½ cup milk
Optional ¼ cup sugar
1 teaspoon vanilla
Coat a 9x13 oven proof pan with non stick spray. Spread about 1-2 tablespoons (as desired) Nutella on the bottom half of the croissants, top with 1 tablespoon Orange Marmalade. Top with the croissant tops closely together (shingled a little) in the pan about 5 each in 3 rows. Mix eggs, half and half, milk, sugar and vanilla. Pour over the croissants. You can cover and refrigerate overnight and bake the next morning.
Bake @ 350 for 45 to 60 minutes until eggs are set.
Note: This dish works very well in a buffet situation, as it is delicious hot or warm.
Variations: You can create this also with other fruit combinations.
For Blueberry and Cream Cheese, use blueberry preservers, fresh or frozen blueberries and 8-12 oz. cream cheese as the croissant filling in place of the Nutella and Marmaleade.
For the Peach/Ginger creation, we use a jar of peaches in their own juice and a small jar of ginger preserves.
Heat the ginger preserves and add a little of the peach juice to use as a drizzle over the peaches arranged on the bottom
of the croissants before you cover them with the tops.
Created by Ana Arrowsmith-Jones, Don Gaspar Inn Keeper
(Mexican Scrambled Eggs)
1 serving (multiply as needed)
Scant teaspoon better
2 eggs lightly beaten
1 handful plain restaurant style tortilla chips lightly crushed
1 Tablespoon or more finely diced jalapeno
1/4 cup finely diced tomato or quartered grape tomatoes
1 Tablespoon sliced green onions (green and white parts)
1/4 cup 3 cheese Mexican blend
In moderately hot pan melt butter.
Add all ingredents. Cook slowly, pushing eggs in pan,
until eggs are done and cheese is melted.
Serve with avocado slices, papitas fritas* and a warm flour tortilla
*Fried potatoes or hash browns.
Ana's Green Chili Stew
This is an all-time favorite bed and breakfast specialty at the Don Gaspar Inn and our most
requested dish from our repeat guests.
2 lb Pork loin (or other fairly lean cut)
2-3 Large baking potatoes
4 cups fresh or frozen (thawed) green chili
2 cups chicken stock
1 can diced tomatoes with juice (optional)
4 cloves fresh garlic
salt to taste (no pepper)
1 can pinto beans (optional)
Flour for dredging pork (optional)
Cut pork and potatoes into 1 inch dice. Dredge pork in flour (optional this slightly thickens the sauce).
Brown pork in batches in olive oil. Set aside.
Brown potatoes in same pot. Add pork back to pot w/potatoes.
Add chicken stock, water, and tomatoes if using. Add green chili and garlic.
Cook over low heat for 45 min. to an hour.
Serve with warmed flour tortillas and cheese of your choice. Great served with a sunny side up egg on top or you
may prefer to wrap it all up in a flour torilla!
Challah French Toast
Delicious, thick slices of wonderfully eggy Challah bread make this a mouth watering
delight for breakfast at the Don Gaspar Inn.
Makes 6 servings
1 loaf of day old Challah bread sliced 1 inch thick
1 cup milk or half-and-half
1/2 cup of powdered sugar
1/2 teaspoon cinnamon
In a large bowl, whisk eggs, milk, sugar, vanilla and cinnamon. Pour into a flat pan for dipping the bread slices. Dip each side of bread slices in the egg mixture and make sure it gets really soaked in the mixture, almost to falling apart.
Melt Butter in cast iron skillet brown one side at a time until crispy and beautifully brown.
Serve with maple syrup and butter. You can combine with sausage and fresh fruit and berries for a lovely breakfast.
OPTIONS: For a lovely fall breakfast you may add to the custard mix, 1/2 cup of pureed pumpkin and your own spices or canned pumpkin pie filling (already seasoned) and mix will. Follow the dipping directions. For a southwest twist sprinkle with toasted piñon nuts prior to serving. Or you may use toasted pecans which are wonderful as well.
Cinnamon Quinoa Bake
2 1/2 cups quinoa, cooked and cooled
4 eggs, beaten
1/3 cup vanilla almond milk (or other milk substitute)
1/3 cup Agave Maple Flavored Syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon
Yields nine to 12 bars
1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
2. In a small bowl, whisk together eggs, almond milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
4. Bake for 20 to 25 minutes until set and golden. (Time will vary based on your oven)
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares. Serve with a dollop of Nutella, Greek Yogurt and Fruit or Vanilla Curd.
Adapted by Kristine Baker for Don Gaspar Inn