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The King's Daughters Inn recipe for Berry Sabayon; Celebrity Dairy Inn recipe for Apricot-Pecan Spelt Muffins; Bed and Breakfast at Laurel Ridge recipe for Pumpkin Basil Pancakes

Loca-tours recipes 

click to enlarge Click for larger image • Champagne and berries sabayon at The King's Daughters Inn in Durham - PHOTO BY JEREMY M. LANGE

Berry Sabayon

Serves 2

3 egg yolks
1/2 cup sugar
3/4 cup Champagne

Combine all ingredients in the top of a double boiler over low heat. Whisk constantly for 10 to 15 minutes until soft peaks form. Place in decorative glass bowls and top with fresh berries.

Recipe courtesy of The King's Daughters Inn, Durham

Apricot-Pecan Spelt Muffins

Makes 12 muffins

2 cups spelt flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 large egg, beaten
1 cup goat milk or cow milk
1/2 cup vegetable oil
1 pint fresh berries or chopped apricots, optional
1/2 cup chopped pecans or walnuts, or unchopped pecan halves for garnish, optional

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Mix flour, sugar, baking powder and salt well in a large bowl. In a separate bowl, beat egg. Stir in milk and oil. If using, add the fruit or nuts to wet ingredients. Add wet to dry ingredients and stir only until moistened. Batter will be lumpy. Fill muffin cups ¾ full, top each with a pecan if desired. Bake until golden brown, approximately 20 minutes.

Recipe courtesy of Celebrity Dairy Inn, Siler City

Pumpkin Basil Pancakes

Makes 12 to 18 pancakes

1-1/2 cups flour (see note below)
1/4 cup sugar
1 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon allspice
3 eggs
1/4 cup unsalted butter, melted
1 cup pumpkin, canned (see note below)
1/2 cups buttermilk (see note below)
1/2 cup chopped walnuts or pecans
1/2 cup chopped fresh basil, plus sprig for garnish
powdered sugar for garnish

Combine flour, sugar, salt, baking powder, baking soda and allspice in a medium bowl. In a larger bowl, mix the eggs, butter, pumpkin and buttermilk. Add the dry ingredients to the wet and blend. Fold in the nuts and basil. Cook on a hot griddle. Serve with warm maple syrup. Garnish with powdered sugar and a fresh sprig of basil.

Notes from Chef David Simmons: To incorporate whole-wheat flour, use 1-1/2 cups all purpose flour and 1/2 cup whole-wheat flour. Farmers Market Organic Pumpkin brand is recommended. It is a much denser pumpkin than the better-known brands. Low-fat buttermilk can be substituted for whole. Use fresh basil only. Dried basil is not an adequate substitute here.

Recipe courtesy of the Bed and Breakfast at Laurel Ridge


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