About Clementine's
Clementine's Bed and Breakfast is an elegantly restored 1888 Victorian house located in Astoria at the mouth of the Columbia River, two hours from Portland. The large two story Italianate style house is located in the National Historic District of downtown, and is on the Historic Homes Walking Tour. It is an easy walk to museums, exceptional dining, the vintage trolley ride and the RiverWalk along the banks of the Columbia River. Lavish gardens provide cut flowers for the house and your room, herbs for the kitchen and a sensuous display of color and fragrance for our guest’s delight. The home is stylishly decorated in a comfortable eclectic blend of European and Asian accents embellished with Victorian paintings and more contemporary artwork. The common area features a grand piano and excellent library and is a popular place to gather and enjoy complementary sweet treats and beverage. Guest rooms are individually decorated ; second floor rooms have spectacular river views and private balconies, some with gas fireplaces and sitting areas. A large open gourmet kitchen where cooking classes are frequently scheduled is in full view where guests watch breakfast being staged. Breakfast, a multi-course event, is served on a beautiful setting of fine tableware and includes the best bounty of the Pacific Northwest, always fresh, delicious and out of the ordinary.
The Lower Columbia River region is historically significant for the Lewis and Clark Expedition. A National Bicentennial celebration is scheduled for 2005-06. Many other natural and historical attractions provide visitors a wide range of activities for interesting day trips, including hiking, kayaking, biking, antique hunting, bird watching.
STRAWBERRY CHEESECAKE FRENCH TOAST
This is one of our favorite breakfast recipes
INGREDIENTS
1 cup (8 oz) part-skim ricotta cheese
3 T powdered vanilla sugar (I like more)
1 t vanilla
16 diagonal slices each (1/3" thick and 5-6" long) French bread, the Poluso sour dough bread works well also
2 large eggs beaten
1 c low fat milk
1½ T butter or margarine
2 cups hulled, sliced strawberries or other berries
Berry syrup
In a bowl, stir ricotta, powdered sugar, and vanilla until smooth. Spread 1 side of half the bread slices with ricotta; top with remaining bread. In a bowl, beat eggs and milk to blend.
Place 1 or 2 non-stick frying plans (each 10 to 12" in diameter) over medium heat. Add ½T butter to each. Dip ricotta sandwiches in egg mixture; place slightly apart in pans. Cook, turning until deep golden and firm to the touch, about 5 minutes per side. Keep warm while cooking remaining toast with remaining butter. Offer with strawberries and syrup. (Serves 4
I also sometimes put dried strawberries inside with the ricotta cheese-yum!
Judith of Clementine's Bed and Breakfast, says to 1st spray a casserole dish with cooking spray, then put a light layer of maple syrup in casserole, then place the dipped ricotta cheese sandwiches in slightly vertical row, overlapping. Let sit in refrigerator over night. Add a bit more of the egg-milk mixture in the morning and bake in the oven at 350° for 30 minutes. This eliminates the frying aspect and is easy to present in the morning. The maple syrup adds a special favor to the French toast.
Another thought is to put dried strawberries inside with the stuffing and then cook.
Original Recipe from the kitchen of Jerry Robbins and Sunset Magazine.
From the Llama Kitchen of Venture Outdoors
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