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Breakfast Recipes

Featuring delicious, seasonal produce fresh from the garden…

Breakfast at CasaLana uses fresh, seasonal ingredients which is essential to achieving great taste. Your breakfast at CasaLana features fresh produce from the gardens according to the season. Spring offers fresh-picked strawberries layered with house-made granola in a parfait. Summer brings fresh blackberries, succulent melons and sweet, juicy peaches that find their way to the table in a number of ways. Fall has an abundance of apples, pears and figs.

Make your favorite recipes at home —  

CasaLana Granola

Syrup

2          Tablespoons oil (vegetable, coconut or canola)

2          Tablespoons brown sugar

2          Tablespoons raw honey

½         cup orange juice

 

4          cups rolled oats

1          cup nuts

½         cup shredded coconut

¾         cup dried fruit, coarsely chopped

¼         cup crystallized ginger, chopped

 

Method:

In a small non-reactive pan, reduce orange juice to a syrup consistency, should yield about 2 – 3 tablespoons after reduction. Add oil, sugar, honey and cook to a ‘soft ball’ stage (test by dropping in a little cold water)

Mix all the other ingredients together in a large bowl. Pour the syrup mixture over and toss to coat. Try to clump the fruits/oats together some as you mix it.

Spread the coated mixture onto a parchment lined baking pan. Bake at 350° for 30 – 40 minutes, stirring every 10 minutes. Granola should be very toasted when done. Let cool on the sheet pan without stirring.

Can be stored in air tight container for 4 – 6 weeks.

FRUIT AND CREAM SCONES 

makes 12 scones

2 1/2 cups flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1/3 cup sugar
2 cups heavy cream
3/4 cup dried fruit, (apricots, cherries, raisins, dates, etc.)

cream
coarse sugar

Method: 
Chop the fruit and add to the cream. Stir to break up clumps of fruit. Let soak while preparing the dough.

Mix the dry ingredients together in a large bowl. Stir with a whisk or sift to evenly distribute the ingredients. Make a well in the center of the dry ingredients and add the fruit/cream mixture. Stir to combine until just moistened. Turn the dough out onto a floured surface and gently knead until it just comes together. Divide the dough into rounds and pat each round to 3/4 inch thickness. Cut each round into six wedges. Brush with cream and sprinkle with coarse sugar.

Arrange on a parchment lined sheet pan. Bake at 400° for 15 – 20 minutes until golden brown.

Balsamic Berries, Granola and Yogurt Parfait

2 Servings 

Use only fresh, seasonal berries.

1/2 cup fresh strawberries, hulled and sliced or quartered
1/4 cup fresh blueberries
1 tablespoon balsamic vinegar, good quality
2 tablespoons sugar

3/4 – 1 cup plain yogurt, (can use lowfat or non-fat)
1/2 cup granola
2 tablespoons honey

Method: 
Use parfait cups or deep parfait style glasses to give the layered appearance.
Wash and dry the berries. Place berries in a small bowl, drizzle with balsamic vinegar and toss to coat. Sprinkle with sugar. Let macerate for 10 minutes. Drain the berries, reserving the liquid. Place the liquid in a small pan and reduce to syrup consistency. Remove from heat and let cool while assembling the parfait.

Place the yogurt in the bottom of parfait cups. Top with granola to cover the yogurt giving about 1/2 inch layer of granola. (note: The amount of granola you need will depend on the size of the cups you are using). Top with the drained berries. Spoon honey over the berries. Drizzle with a little of the berry/balsamic syrup.
Garnish with fresh mint, fanned strawberry or edible flowers.

Note: Serve the parfait as soon as possible after assembling to prevent the granola from getting mushy.

Herbed Buttermilk Biscuits

Yield: 10 – 12 biscuits

2 cups all purpose flour
1 1/2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/4 cup butter, chilled and cut into small pieces
1 – 2 tablespoons fresh herb (tarragon, chives, dill, et.) chopped fine
1  cup buttermilk

Method: 

Preheat oven to 400°

Combine the dry ingredients in a bowl and stir with a whisk to mix. Add the butter and cut into the dry ingredients until coarse meal texture.  May be made in advance to this point and held in the refrigerator.

Add chopped herbs and mix to combine. Make a well in the center of the dry mix and pour buttermilk into the well all at once. Fold in buttermilk using spatula, turning the bowl frequently. Do not overmix the dough. It is done when the buttermilk is barely incorporated and the dough is a sticky consistency.

Using a small scoop, drop the biscuits on a parchment lined baking sheet. Brush the tops with melted butter and sprinkle with salt.  Bake in oven for 15 – 20 minutes until golden brown and light to pick up.

Unbaked biscuits can be frozen. Defrost in refrigerator overnight and bake as indicated above.

Potato Pastry Crust

Yield: 1 – 9″ crust 

Use as a crust for quiche or other egg based baked dishes.

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled and cut into small pieces
1/2 cup mashed potatoes
1 – 2 tablespoons milk, as needed

Method: 
Combine the dry ingredients in a bowl and stir with a whisk to mix. Add the butter and cut into the dry ingredients until coarse meal texture. Add the mashed potatoes and just enough milk for the dough to cling together. Remove the dough from the bowl, flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.

Roll the dough out on a floured surface until slightly larger than the size of pan you are using. Lay the dough over the pan and press it gently into the bottom. Trim the excess from the top.

Fill with the desired filling and bake according to recipe for filling.

Note: You will need about 1/4 pound fresh potatoes (washed, boiled and peeled) to yield 1/2 cup mashed. Do not mash in a food processor or they will become gluey.

Spinach, Leek and Mushroom Strata

8  Servings

1/2          loaf ciabatta, (or other crusty bread)

2              tablespoons unsalted butter

2              leeks, white part only, sliced

1/2          pound mushrooms, (cremini, oyster, trumpet, etc.)

1              red pepper, roasted, seeded and cut small dice

1              pound spinach leaves, washed and drained well

1              cup milk

6              large eggs

kosher salt, to taste

fresh cracked black pepper, to taste

 

1              cup ricotta cheese

1/2          cup fresh mozzarella, crumbled

1/2          cup Parmesan cheese, grated

 

1/2          cup seasoned bread crumbs

1              tablespoon smoked paprika

1/2          bunch fresh Italian parsley, chopped

Method:

Prepare 9″ baking dish (square or round) by spraying with non-stick spray or buttering lightly.

Heat medium size saute pan, add butter and heat until sizzling. Add leeks and sweat until softened. Lower heat and add mushrooms; saute until they begin to release moisture. Increase heat to medium and saute mushrooms until browned. Add spinach and saute until just wilted. Stir in red pepper.  Remove from heat and cool completely.

In a bowl, beat eggs to blend with milk to blend well. Season with salt, pepper and nutmeg to taste. Mix the cheeses together in a small bowl.

Slice the bread into thick slices, divide in half and arrange one layer in the bottom of baking dish. Top with half of the spinach mixture, then half of the cheese mixture. Repeat with the remaining bread, spinach and cheese. Pour the egg mixture over being sure to distribute well and moisten evenly. Press down on the top layer to make sure the bread is soaking up the egg mixture. Refrigerate for several hours or overnight. To make sure the bread is absorbing the egg mixture, you can lay plastic wrap over the top and place a small plate on to weight it down.

Bake in 375° oven for 40 – 50 minutes until set well, puffed and lightly browned. During last 10 minutes of baking time, sprinkle the seasoned bread crumbs and paprika over mixture and finish browning. Remove from oven and let rest for 10 – 15 minutes before serving. Garnish with chopped parsley.