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Sunday, July 24, 2011

Rivertown Inn, Stillwater MN

This past weekend for my birthday, my lovely hubby Adam planned a weekend getaway to an award winning B&B called the Rivertown Inn located atop the beautiful St. Croix river in Stillwater. Upon arrival I was struck by the impeccable restoration of this 1888 Victorian mansion. Statues, fountains and lavish gardens line the perimeter of the Inn. Adam and I checked into the, "Tennyson" suite named accordingly by the the famous English poet. All nine rooms in-fact are named after famous poets and writers. Classical music played softly out of the bose sound system under the nightstand as we arrived in our suite. Aside the wood carved bed, a lavish jacuzzi tub and antique velvet chair sat next to an ornately carved mantel. I feel immediately transported back in time, carried away by soft classical and romantic decor. On the bedspread lay a breakfast menu detailing the bountiful three course meal served table side by the Inns private chef. Being the foodie that I am, I could hardly wait for the evening to conclude so that breakfast could feel a bit closer ;) Saturday morning, we walk down to breakfast to find three sweet little table set up outside on the patio for each couple to enjoy. I have taken pictures of each of the three courses to share with you. I will do my best to dissect the dishes and play with my own creations as time goes on. I did however ask the chef for the muffin recipe posted below. Healthy and delicious, I cannot wait to whip them up! Adam and I thoroughly enjoyed our stay at the Rivertown Inn and have vowed to return to try another suite this winter. Check out photos of our three course breakfast Saturday and Sunday morning. 

Saturday morning menu:

Buckwheat pancakes with banana,
orange liquor syrup & fresh basil 
Poached pear with basil cream and
brandy lattice 
"Fabulously Healthy Muffins"

Chorizo & egg souffle with potato gratin
& asparagus emulsion
"Fabulously Healthy Muffins"

1 cup flaxseed, ground
1 cup whole wheat flour 
1 cup oat bran 
1/2 cup brown sugar 
2 tsp baking soda
1 tsp baking powder 
1/2 tsp salt
2 tsp cinnamon

1 1/2 cup finely shredded carrots
2-3 peeled apples, chopped
1/2 cup dried fruit
3/4 cup unsweetened soy milk
3 egg whites, lightly beaten 
1 tsp vanilla

Mix flour, flax, bran, sugar and remaining dry ingredients. In another bowl, mix chopped apple, fruit, soy, egg and vanilla. Add dry ingredients slowly into wet until well blended. Fill mini muffin tins, 3/4 full. Bake at 350 degrees 20-25 minutes. These muffins taste even richer a few days after they're made! 

Sunday morning menu:

Toasted almond yogurt
with fresh fruit 

Pear and banana phyllo strudel
over a vanilla bean custard 
Bacon & asparagus strata with
thai basil hollandaise 
Rivertown Inn
Stillwater, MN
306 West Olive Street

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