B&B best recipes

GOAT CHEESE & HERB DIP
In the beautiful Okanagan Valley, amongst crystal blue lakes, rolling
vineyards and farm orchards is Lostwithiel Farms B&B - a peaceful
setting amongst 80 woodland acres and pastures of content alpacas.
This creamy Goat Cheese Dip made with fresh herbs from the garden is served to
the B&B guests on their first night of arrival along with a complimentary
bottle of fine Okanagan wine.

Chopped edible flowers add color to the dip. You can find packaged edible flowers at specialty food stores and in the fresh herb section of
some supermarkets.

8 ounces soft fresh goat cheese, such as Montrachet
3 tablespoons extra-virgin olive oil
3 tablespoons plain yogurt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
1 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped assorted edible flowers (optional)

Toasted baguette slices
Assorted raw vegetables

Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in all herbs and flowers, if desired. Season dip to taste with salt and pepper. Cover and refrigerate until dip is cold and flavors blend, about 3 hours. Can be made 1 day ahead. Keep chilled. Serve with toasted baguette slices and raw vegetables.

CORNISH HOUSE NEST EGGS
From North Vancouver's charming Cornish House B&B
The historic Cornish House was built in 1911 by Benjamin John Cornish as a business show home. Cornish, one of the early settlers on the North Shore was a Councilor for the District of North Vancouver from 1896 to 1901. He was a partner in Cornish & Cooper, contractors who built many residences in the North Lonsdale area. Prior to joining Cornish and Cooper, Benjamin Cornish had a sash and door factory in Vancouver, and was a trader in wood.

Cornish House was built in the Tudor Style with broad framed windows, intersection half timbering batten patterns, a steeply pitched roof, and entry porch and verandah with delicate fencing patterns. Paneling, frames, banisters and doors are made from many different types of local and imported woods.The house was later occupied by two generations of the Ames family, famous for their electric Christmas lights. Cornish House has the distinction of being the first home in the District of North Vancouver to display electric Christmas lights. The present owners, Joe and Bev Arduini, bought the home at a "Garage Sale" in 1995.

Cornish House is listed in Part Two of the Walking Tour of Historic North Lonsdale in North Vancouver, B.C. and has been awarded the 1996 District of North Vancouver Heritage Award for Heritage conservation.

CORNISH HOUSE NEST EGGS.

Take a muffin pan and spray with olive oil.

Line each muffin with a slice of thinly sliced black forest ham.

Crack one egg into each slice of ham.

Top with grated parmesan cheese and fresh oregano.

Back at 350 -400 degrees for 10-12 mins. ( this very much depends on your oven)

Serve each Nest Egg on a half of a toasted English Muffin, two to a plate, and garnish with slice of tomato and a sprig of oregano.

EARLE CLARKE HOUSE COBBLER
In the beautiful garden city of Victoria, B.C. there is a special
Bed & Breakfast...Earle Clarke House. The gracious hosts
at Earle Clarke House serve up this old-fashioned fruit cobbler
and leave you begging for more.

EARLE CLARKE HOUSE COBBLER

Preheat oven to 350.
In a 9'" x 9" baking dish, melt:
1/2 cup butter (8 oz.)
Set aside.
Mix into a batter:
3/4 cup flour 1/2 cup milk
1/2 cup sugar 1 teaspoon baking powder
Beat well and drop as evenly as possible on top of melted butter.
DO NOT STIR.

Spoon over top of batter, leaving some bits of batter exposed:
Your choice of homemade fruit pie filling
(tart apple, blackberry, plum or rhubarb are especially nice)

DO NOT STIR. Bake for 1 hour, or until fruit bakes down and is brown. Serve with whipped creme, creme fraiche or ice cream. To double recipe, use a 9" x 13" pan.