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tips re cooking breakfasts in a guesthouse
This may seem stupid but I am shortly looking after a small guesthouse
(6 double bedrooms) for some friends and am concerned re cooking full English breakfasts for up to 12 people so that everything comes together at the same time. What preparation can I do the night before, how much time should I leave before breakfast is served and in what order? Someone has suggested half cooking the sausages/bacon though I'm not so sure. Breakfast will typically include (though ideas for 'extras' will be noted): eggs (scrambled, fried or poached) bacon sausages baked beans grilled tomatoes toast. Any ideas/tips will be greatly appreciated. Many thanks |
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tips re cooking breakfasts in a guesthouse
"jackie pace" > wrote in message
om... : This may seem stupid but I am shortly looking after a small guesthouse : (6 double bedrooms) for some friends and am concerned re cooking full : English breakfasts for up to 12 people so that everything comes : together at the same time. What preparation can I do the night before, : how much time should I leave before breakfast is served and in what : order? Someone has suggested half cooking the sausages/bacon though : I'm not so sure. : : Breakfast will typically include (though ideas for 'extras' will be : noted): : eggs (scrambled, fried or poached) : bacon : sausages : baked beans : grilled tomatoes : toast. : : : Any ideas/tips will be greatly appreciated. : Many thanks =========== I'm not familiar with what is a typical English breakfast but these would be my thoughts (any items with an "*" has the recipe follows at the bottom): Eggs - cook to order when requested Bacon & Sausage - these can easily be done in the oven (15-20-ish minutes) Baked beans - really? If so, I'd do them ahead of time and warm them up. Grilled tomatoes - again, really? I wouldn't have thought them to be a breakfast food either... they can be broiled in the oven. Toast - definitely when requested (as in, not ahead of time) Scones *Lemon Curd (for toast and/or scones) Jams/Jellies/peanut butter - for toast Quiche (can be made ahead of time and baked or reheated) *Coffee Cake (Barb makes an excellent one with Cream Cheese - makes 6 at a time that freeze wonderfully. Don't let the length of the recipe scare you - it's very easy!) Fresh Fruit assortment *Curried Fruit (can be made ahead of time and warmed up; it's good cold, too if you remove/eliminate the butter) *Baked Ham Omelet ----------------------------------------------------------------- ----------------------------------------------------------------- ------------------- Lemon Curd 5 Eggs 5 oz butter 3 lemons (rind and juice) 2 cups sugar Thoroughly mixed together and cooked for 10-15 minutes... jarred and refrigerated. ----------------------------------------------------------------- ----------------------------------------------------------------- ----------------------- Barb's Cream Cheese Coffee Cake 1st Place, Minnesota State Fair 1985, 1986, 1989, 1990! Second Place, 1987; not entered 1988. Bombed, 1991 Crust: 1/4 cup scalded milk 2 Tbsp sugar 1/2 tsp. salt 1/4 cup butter or margarine 1 pkg. active dry yeast 1/4 cup warm water 1 egg 1-3/4 cups all purpose flour Filling: 8 oz. pkg. cream cheese, softened 1/2 cup sugar 1 egg 1 tsp. vanilla extract Topping: 1/2 cup butter 3/4 cup sugar 1 cup flour Combine the milk, sugar, salt, and butter. Dissolve the yeast in the warm water. Cool the milk mixture and add the proofed yeast to it. Add the egg and flour to the yeast mixture (dough will be soft and sticky). Place in a greased bowl and let rise until double -- about 30-45 minutes. Roll or pat dough into a circle and place in a greased 16² pizza pan. With greased fingers, shape as a pizza crust. Make filling by creaming the cheese and sugar together and adding the egg and vanilla. Pour filling evenly over crust. For topping, cut margarine (butter) into sugar and flour with pastry blender until crumbly. Sprinkle on top of filling. Let raise for 30 minutes. Bake at 375° for 20-25 minutes, until brown. Drizzle with powdered sugar icing. Cut into wedges. Serves 12-16. NOTES: Everything can be mixed in the food processor -- and I do. Make crumbly topping first; mix dough, then mix filling ingredients. I always use butter for topping and crust. ============= For 6: Crusts: 1/2 cup scalded milk 1/4 cup sugar 1 tsp. salt 1/2 cup butter or margarine 2 pkg. active dry yeast 1/2 cup warm water 1 egg 3-1/2 cups all purpose flour -- and likely more -- up to 3/4 cup or so. Filling: 3 - 8 oz. pkg. cream cheese, softened 1-1/2 cup sugar 3 eggs 3 tsp. vanilla extract (optional: grated rind and juice of a lemon) Topping: 1 cup butter 1-1/2 cup sugar 2 cups flour I divide the dough into six parts and filling and topping accordingly, using about 1 cup filling and maybe 2/3 cup of topping. Use 8² disposable/reusable foil cake pans, available at fine stores everywhere. Bake them for about 15-20 minutes. After about 15 minutes from oven, flip them out of the pans using two cake cooling racks. Baking them near the top of your oven doesn't hurt them. Oops! I only make this in the food processor. Mix the topping first, and set it aside. Then mix the crust dough. If you have a food processor but have never mixed dough in it, do it this way: Using the steel blade in the work bowl, measure the flour into the work bowl, add the egg(s) and process for about 10-20 seconds; it will look kind of mealy maybe. Gradually add the combined liquids (milk, butter, yeast, etc., as recipe directs) with machine running until everything is mixed and doughy. It's a pretty sticky dough. Sometimes I add a little more flour at this point so it's more like bread dough and sometimes I don't. Mostly I do, because it's really soft and sticky otherwise. When measuring the yeast, I donıt quite double the amount (I use about 4 teaspoons dry yeast.). Then mix the filling. When cool put them on 8² cardboard circles (or don't) from Maid of Scandinavia/Sweet Celebrations and freeze in gallon-size Glad Food Storage bags, from which you've sucked the air. They freeze well. I've served it and sold it. If you're doing it for yourself, consider cutting it into wedges before freezing, then thaw only what you'd like to eat at one time. Or, once it's frozen, cut the wedges. Others who have served it have topped it with fresh fruit topping. That's pretty good, too, although I prefer it plain. ----------------------------------------------------------------- ----------------------------------------------------------------- ------------- Curried Fruit Southern Living - edited version Serving Size : 8 29 oz canned sliced peaches, drained 29 oz canned sliced pears, drained 20 oz canned pineapple chunks, drained 15 oz canned apricot halves, drained 1/2 c packed brown sugar 1/3 c butter, melted 2 T curry powder Combine fruit in large casserole dish. Combine brown sugar and curry powder and spoon over fruit. Pour melted butter on top. Bake at 350 degrees for 30 minutes. ----------------------------------------------------------------- ----------------------------------------------------------------- -------------- Baked Ham Omelet (source: unknown) 1 lb. Monterey Jack Cheese, shredded 2 cups chopped ham 1/2 cup melted butter or margarine 1/2 cup flour 1 tsp. baking powder 1 dozen eggs 1 tsp salt 1/4 tsp. pepper 1/4 tsp. Tabasco sauce 1 small container small-curd cottage cheese 1/2 c. bread crumbs (optional) Saute the shredded cheese and ham in 1 T of the butter (just enough to melt the cheese). Heat the oven to 400 degrees. Melt the rest of the butter in a 9 X 13 pan in heated oven. Sift together the flour and baking powder in a separate bowl. Beat the eggs. Add the salt, pepper and Tabasco sauce. Stir in the flour and baking powder mixture, cottage cheese, melted cheese and ham with a wire whisk. Pour into the buttered 9 X 13 pan. Bake for 15 minutes at 400 degrees, then cover the top with buttered bread crumbs, if desired. Reduce the heat to 350 degrees, then bake an additional 15-20 minutes or until golden brown and set. Serve hot. Will serve 12. ----------------------------------------------------------------- ----------------------------------------------------------------- ---------------- |
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tips re cooking breakfasts in a guesthouse
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tips re cooking breakfasts in a guesthouse
PLEASE whatever you do DO NOT par cook any of the meats.The night
before you could open the cans of beans and tomatoes and put them in the fridge (in tupperware type boxes)ready for the pan in the morning.Break the eggs and whisk with a touch of milk and again store in the fridge.(for scrambled eggs of course) if you have another fridge then you could lay the sausages on a baking tray(do not forget to prick them) and do the same with the bacon -- alot of establishments that do "breakfasts" cook the sausages and bacon in the oven.we used to do this when i worked for the air force as can you imagine frying tons of bacon etc. every morning --the ammount of pans would be astronomical.If you are using fresh tomatoes rather than tinned ones then halve them and place on a baking tray and fridge overnight(put a drop or two of olive oil on them and mill a bit of pepper on the tops).If doing mushrooms then clean and store ready for cooking, open tins of baked beans ready to pan in the morning,take eggs for frying out of the fridge to get to room temp.do you have black pudding??? it is not everyones taste but if you do then slice ready for frying in the morning.good luck, hope i haven't forgotten anything. |
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tips re cooking breakfasts in a guesthouse
jackie pace wrote:
> > This may seem stupid but I am shortly looking after a small guesthouse > (6 double bedrooms) for some friends and am concerned re cooking full > English breakfasts for up to 12 people so that everything comes > together at the same time. What preparation can I do the night before, > how much time should I leave before breakfast is served and in what > order? Someone has suggested half cooking the sausages/bacon though > I'm not so sure. Are you serving all the guests at the same time or taking orders individually? > > Breakfast will typically include (though ideas for 'extras' will be > noted): > eggs (scrambled, fried or poached) Scrambled can be kept warm over (not in) hot water, poached can be done earlier, drained and reheated in hot water for a few seconds. Fried will need to be done as ordered. > bacon Kept warm in a low oven. > sausages Also kept warm in a low oven. > baked beans Kept warm over hot water or else put them (covered) in the oven along with the sausages/bacon > grilled tomatoes These taste best fresh, but so many B&Bs seem to keep them around. Perhaps undergrill them and finish when the order is placed. > toast. Make that to order. 'Kept' toast isn't very nice. Presumably there is a six (or more)-slice toaster? > > Any ideas/tips will be greatly appreciated. > Many thanks The serving times for breakfast are posted somewhere? You should allow yourself at least one hour before the posted time to get ready. Guests don't mind waiting a few minutes and 12 isn't very many. Cereal can be placed on the tables in covered containers, for guests to help themselves. Milk can kept in serving pitchers in the fridge. Fill glasses with OJ the night before, cover until needed. All butter, jams etc can be in serving dishes, covered and placed in the fridge. Have the coffee and teapots, toast racks etc on the counters (covered) ready to be filled. The tables can be set the night before and covered with clean tea towels. If you are uncertain of your abilities, then stick to the items you've mentioned. That's generally all that most people expect. Nicely prepared food is worth a short wait. |
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tips re cooking breakfasts in a guesthouse
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tips re cooking breakfasts in a guesthouse
just had a thought, if the guesthouse is not far from you why not go
and have a "dummy" run, it will not only put your mind at rest but also that of your friend knowing that things will be in safe hands. |
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tips re cooking breakfasts in a guesthouse
"Arri London" > wrote in message ... > Rodney Myrvaagnes wrote: > > >> > >This may seem stupid but I am shortly looking after a small guesthouse > > >(6 double bedrooms) for some friends and am concerned re cooking full > > >English breakfasts for up to 12 people so that everything comes > > >together at the same time. Your friends are very lucky to have someone to mind the fort but should be sensible enought to leave you full instructions. How do they do it? That is the key. There are also food safety issues that they should cover with you - cooking for other people is quite different from cooking for your family at home. Deb |
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tips re cooking breakfasts in a guesthouse
just like to thank everyone for their very helpful responses, and say
that I've got 2 months to prepare, I am dealing with the hygiene and safety issues (course booked up), and will do a dummy run on chums. Breakfasts will be staggered according to when guests come down so I must be prepared. I will also consider black pudding and any other suggestions, and will prepare a ticklist for guests to complete the night before. it's the eggs that are gonna challenge me as they are so time critical. |
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tips re cooking breakfasts in a guesthouse
"jackie pace" > wrote in message om... > just like to thank everyone for their very helpful responses, and say > that I've got 2 months to prepare, I am dealing with the hygiene and > safety issues (course booked up), and will do a dummy run on chums. > Breakfasts will be staggered according to when guests come down so I > must be prepared. I will also consider black pudding and any other > suggestions, and will prepare a ticklist for guests to complete the > night before. it's the eggs that are gonna challenge me as they are so > time critical. Hi Jackie I missed your original post but will have a look back. I run a youth hostel and spend most of my life cooking breakfasts for 20-70 people. We have about 8 different cooked breakfasts on our menu, luckily with large groups most people choose the night before, its the odd few that just turn up and want breakfast that can throw things. Eggs are the easy bit, once you get the knack ;-) First, get a good pan. Don't try and save a few quid, get a good catering grade pan, anywhere up to £60 is probably about right. I use a paella pan that will hold about 10 eggs. Put in about 1/3" of oil and heat gently for ten minutes before you plan to start your first egg. The oil should be very warm as opposed to *hot*, just enough to set the egg white. In a very low oven (or a hot plate warmer) have several baking trays. Start you first batch of eggs 15 mins before the first breakfast is expected and cook just enough to set the outer white and make the egg stable, the white around the yolk should not be cooked at all. Put these on the bottom tray in the warmer. Repeat the process cooking the whites a little more with each batch to compensate for the reduced oven time as servery picks up. Also, sounds pedantic, but remember what order you put your eggs in the pan and remove in the same order. If it takes 5 seconds to get an egg in or out of the pan and your doing 10 at a time the first one could be cooked for an extra 50 seconds which on a 2 minute egg is a lot of cooking! The trick is to practice, lots! Took me a while to get the knack and it takes a few mornings to get back into the swing of it each year so don;t expect it to be perfect to begin with. Other things we do is to tray up bacon and cook in the oven, same with sausages. We do this in batchs of 10-15 per tray and put them in 5 minutes apart so we get a "perfect servery window" of about 20 minutes, after this they're kept in a warmer. Beans we microwave, quick, easy and less hob space taken up. Same with scrambled eggs. We don;t do boiled eggs, too fussy time wise and takes too much attention. Kippers with scrambled eggs and oven grilled tomatos is a firm favourite and very easy. Just chuck it all in the oven for 15 mins, toast and eggs and its done. If I can be of any help just post and I'll give you a more detailed breakdown of breakfast servery. Tony |
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tips re cooking breakfasts in a guesthouse
"enuff" > wrote in message ... > > "jackie pace" > wrote in message > om... > > just like to thank everyone for their very helpful responses, and say > > that I've got 2 months to prepare, I am dealing with the hygiene and > > safety issues (course booked up), and will do a dummy run on chums. > > Breakfasts will be staggered according to when guests come down so I > > must be prepared. I will also consider black pudding and any other > > suggestions, and will prepare a ticklist for guests to complete the > > night before. it's the eggs that are gonna challenge me as they are so > > time critical. > > Hi Jackie > > I missed your original post but will have a look back. I run a youth hostel > and spend most of my life cooking breakfasts for 20-70 people. We have about > 8 different cooked breakfasts on our menu, luckily with large groups most > people choose the night before, its the odd few that just turn up and want > breakfast that can throw things. > > Eggs are the easy bit, once you get the knack ;-) > > First, get a good pan. Don't try and save a few quid, get a good catering > grade pan, anywhere up to £60 is probably about right. I use a paella pan > that will hold about 10 eggs. Put in about 1/3" of oil and heat gently for > ten minutes before you plan to start your first egg. The oil should be very > warm as opposed to *hot*, just enough to set the egg white. In a very low > oven (or a hot plate warmer) have several baking trays. Start you first > batch of eggs 15 mins before the first breakfast is expected and cook just > enough to set the outer white and make the egg stable, the white around the > yolk should not be cooked at all. Put these on the bottom tray in the > warmer. Repeat the process cooking the whites a little more with each batch > to compensate for the reduced oven time as servery picks up. > > Also, sounds pedantic, but remember what order you put your eggs in the pan > and remove in the same order. If it takes 5 seconds to get an egg in or out > of the pan and your doing 10 at a time the first one could be cooked for an > extra 50 seconds which on a 2 minute egg is a lot of cooking! > > The trick is to practice, lots! Took me a while to get the knack and it > takes a few mornings to get back into the swing of it each year so don;t > expect it to be perfect to begin with. > > Other things we do is to tray up bacon and cook in the oven, same with > sausages. We do this in batchs of 10-15 per tray and put them in 5 minutes > apart so we get a "perfect servery window" of about 20 minutes, after this > they're kept in a warmer. Beans we microwave, quick, easy and less hob space > taken up. Same with scrambled eggs. We don;t do boiled eggs, too fussy time > wise and takes too much attention. Kippers with scrambled eggs and oven > grilled tomatos is a firm favourite and very easy. Just chuck it all in the > oven for 15 mins, toast and eggs and its done. > > If I can be of any help just post and I'll give you a more detailed > breakdown of breakfast servery. > > Tony > > Just googled, 12 for a week isn;t too bad. You'll survive, just keep the ovens hot and bacon cooks in 10 mins, sausages in 20. Fry your eggs on demand (keep the pan warm) and they'll only take 3 mins. Beans keep in a bowl and nuke, do toast on demand. Toms can be done in the oven. Trick is to plan ahead. Write a timeline for one breakfast, then two, then three and you'll get a clear picture in your head of when and how to cook things. Then practice, live on fried breakfasts for a few days and you'll soon get the hang of it (out of necessity!) HTH Tony |
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