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Enjoy a taste of Wicky Up Ranch, a California bed and breakfast inn, in your home with some of our favorite recipes.  Then come visit us to experience our cozy accommodations near Sequoia National Park and our delicious breakfasts in person.  We look forward to your visit!

 
 
Poached Pears With Orange/Pomegranate Reduction

2 large, ripe Bartlett Pears
1/2 cup brown sugar
1/4 cup orange juice/1/4 cup pomegranate juice
4 pats of butter
fresh, grated nutmeg

 

Cooking Instructions

Prepare the night before.

Peel pears, cut in half, and take out portion of center with seeds. Place brown sugar evenly in bottom of a baking pan and place pear halves, cut side down, in pan. Pour orange/pomegranate juice over the pears and bake for 40 minutes (time depends on ripeness) at 350, basting occasionally. You will have about 1/4 cup or more syrup in the bottom. Pour off the syrup and save in a sauce pan. Cook on low heat for about 45 minutes or longer to reduce as you please. (add more juice if necessary).

In the morning, put a pat of butter in each pear half, cover pears and heat in the oven cut side up, covered for 15 minutes at 250. Heat the syrup on low heat. Pour some syrup in the center of a dessert-size plate, place one pear half face up on the plate, pour the remainder of the reduction over the top, grate a hint of fresh nutmeg over the top, add a sprig of mint and perhaps a pansy or nasturtium to the plate for color and serve warm.

(Serves 4)

 Honey Bee Ambrosia

4 medium navel oranges
1 medium banana
1/4 cup orange juice
1/8 cup honey
1 T lemon juice
1/4 cup toasted coconut

 

Cooking Instructions

Peel oranges, cut oranges into circles about 1/2 inch thick, then into quarters. Cut bananas into 1/4-1/2 inch slices. Mix oranges and bananas. Beat orange juice, honey and lemon juice with a mixer just until blended. Mix fruit and juice mixture together. Serve into small bowls, top with toasted coconut, a small dollop of whipped cream, sour cream or mascarpone (optional) and top with a mint leaf. (serves 4)

French Toast Naranjo


4 eggs
2/3-1 cup orange juice
2/3-1 cup milk
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 loaf (8 oz.) Italian bread cut in 1” slices (8 - 1” slices)
1/3 cup butter or margarine, melted
1/2 cups chopped walnuts
grated orange peel to taste

orange butter

Cooking Instructions

Whisk together eggs, orange juice, milk, sugar, nutmeg and vanilla. Place bread in single layer in large, flat dish. Pour milk mixture over bread, turn once, cover and refrigerate overnight. To cook, preheat oven to 400. Pour melted butter in jellyroll pan, evenly. Arrange soaked bread slices in a single layer in pan. Sprinkle with walnuts. Bake until golden, 15 - 20 minutes. Garnish with orange zest and blueberries. Top with orange butter. Serve with pure maple syrup or orange marmalade.

Serves 4 - 8 (about 8 pieces)


NOTE: To make orange butter, soften 1 cube of butter in a bowl. Using a fork, mix in 2 teaspoons orange zest. With a tiny ice cream scoop, make 12 half rounds. They can be stored in the freezer for future use.

 

Chef Jack Pizura
"Best Omelet Found at Wicky Up Bed & Breakfast"
- The Food & Wine Maven Blog shares our very own Jack Pizura's Breakfast Omelet Recipe in their recent post about a weekend spent at our place while exploring Fresno's Blossom Trail! 


 


From the Kitchen of Jack and Monica Pizura
Wicky-Up Ranch Bed & Breakfast
1/29/97



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