A Dubuque, Iowa Bed and Breakfast

Posts by amy

Shirred Eggs Florentine in Ham Cups – very pretty and quite tasty

Posted on Sep 21, 2012

Shirred Eggs Florentine in Ham(or turkey) Cups – brought to you by the Mandolin Inn Serves 6 people    (indicates changes you can make to lower the fat) ¾ lb fresh spinach, finely torn 2 Tbsp sour cream (fat free) 1   Tbsp finely chopped garlic 1 Tbsp finely chopped fresh tarragon 2   Tbsp butter (PAM) 12 slicesBlack Forest  or Virginia ham without holes 12 large eggs · Preheat oven to 400° ·Prepare Spinach:             Cook spinach and garlic in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until spinach is tender and liquid is evaporated. Remove from heat and stir in sour cream and tarragon. ·Assemble and Bake:             Fit one slice of ham into each of 12 lightly oiled (PAM) muffin cups. Divide and place spinach mixture into bottom of the 12 ham cups and carefully crack 1 egg into each cup. Bake in the middle of the oven whites are cooked but yolks are still a bit runny, about 15 minutes. . Remove ham cups from the muffin tin carefully, using 2 spoons or small spatulas. ·Serve with your favorite potato recipe (we like fried new red potatoes) and fresh fruit ·Note – The eggs in this recipe are not fully cooked, which may be of some concern if salmonella is a problem in your area.   About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque...

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Zucchini and Tomato Crustless Quiche

Posted on Aug 4, 2012

Crustless Zucchini and Roma Tomato Quiche – brought to you by the Mandolin Inn   Serves 12-16 people    (indicates changes you can make to lower the fat)   1 dozen eggs    (equivalent # egg beaters) 2 large roma tomatoes, 1-1’1/2 cup grape tomatoes or any home grown tomatoes, diced 2   cups cottage cheese (low or nonfat) 4 tablespoons melted butter (omit) 2   cups shredded  cheddar cheese (lite or   low fat cheese) 1 tablespoon fresh basil, finely diced (1 teaspoon   dried) 1 teaspoon minced garlic ½ tablespoon fresh oregano, finely diced (1/2   teaspoon dried) 1 medium zucchini, diced   Melt butter in skillet, add minced garlic, diced zucchini and diced tomatoes and sauté until soft. Add basil and oregano, mix well and simmer on low for 10-15 minutes. In a large bowl beat eggs, then combine the rest of the ingredients and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve. (Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)   About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque...

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Potato-Cheese Strata and Bread Pudding with Apple Cider Sauce

Posted on Aug 4, 2012

POTATO-CHEESE STRATA – brought to you by the Mandolin Inn   Serves 8-12 people    (indicates changes you can make to lower the fat)   ½ cup green onions, chopped – optional 2/3 cup milk (I use skim milk) ½ teaspoon Tabasco sauce (I use 1+ teaspoons) –or   omit and use oregano and and basil for flavor 2 tablespoons butter (I use lower fat or fat-free   margarine) 1 ½ cup sour cream (I use light or fat free sour   cream) ¼ teaspoon salt (I don’t use) 1 ½ lbs. frozen hash browns or O’Brien Potatoes,   thawed 4 cups shredded Monterey Jack-Colby Cheese ( you   can substitute lower fat cheese like cheddar here) Optional – 15 slices bacon, cooked and crumbled (I usually use   1-2 strips only, and often none, really just to garnish top of strata) 2/3 cup cream of mushroom soup (I use low fat soup) 8 eggs (you can use egg beaters here)   Microwave or sauté the chopped green onions in butter until tender.  Bake the potatoes in a 250° oven for one hour.  In a large bowl beat eggs then combine the rest of the ingredients except for the bacon and mix well. Spray a 9×13 inch glass baking dish with cooking spray then fill with contents of mixing bowl.  Bake in a 350° oven for 60-65 minutes. Sprinkle crumbled bacon over the casserole 10 minutes before the casserole is done.  Let stand 5 minutes then cut and serve. May be prepared in advance and refrigerated, covered.  If placed in the oven directly from the refrigerator, uncover and bake for 70-75 minutes. Bread Pudding with Apple Cider Sauce  –  Serves 12     (What I do to lower the fat content if you are so inclined)   Leftover bread – cubed (I   use 2 baguettes of French bread, but cinnamon or sourdough also work nicely) 3 cups half & half (I often   use fat free half and half) 8 oz pkg cream cheese,   cubed (I use Philadelphia   Light or Fat Free) 1 stick butter (I haven’t   found a way to lighten this one up, other than not to use butter at all) 12 eggs, beaten (I often   use egg beaters to lower fat & Cholesterol) ½ cup maple syrup (I use   light or ½ calorie syrup)   Coat 9 x 13 inch pan with vegetable spray like PAM.  Place one layer of bread cubes in the pan.  Sprinkle the cubed cream cheese over the bread.  Place another layer of bread over the cream cheese.  Mix remaining four ingredients and pour over top.  Optional – I often sprinkle some raisins or other dried fruit or chocolate chips across the top at this point. Cover and refrigerate overnight.  Bake at 350° for 35-45 minutes.  Let stand 10 minutes and serve with “Apple Cider Syrup.”   Apple Cider Syrup  (I usually quadruple this recipe so that I use all cider – the syrup keeps well in the refridgerator for...

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Sour Dough Baked French Toast and Old Fashioned Rhubarb Sauce

Posted on Jul 26, 2012

Sour Dough Baked French Toast – brought to you by The Mandolin Inn Serves 6-8     (What I do to lower the fat content if you are so inclined)   1 loaf sour dough bread   (or French or Italian) cut in 1 inch slices ¼ teaspoon ground nutmeg 6 large eggs (egg beaters) ¼ cup butter (light butter   or margarine) 1 ½ cups milk (skim) ½ cup firmly packed light   brown sugar 1 cup cream (fat free half   and half) ½ cup sliced  almonds (use sparingly or delete) 1 teaspoon vanilla extract 1 tablespoon light corn   syrup ¼ teaspoon ground cinnamon   Coat 9 x 13-inch pan with non-stick cooking spray. Arrange breads slices to fill pan. In a medium bowl combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well, then pour over bread slices. Cover and refrigerate overnight.   Next Day – preheat oven to 350°.  In a small bowl, add melted butter, sugar and corn syrup. Mix well and spread evenly over bread. Sprinkle with almonds. Bake for 60 minutes, or until puffed and golden.   Serve with Old Fashioned Rhubarb sauce (recipe below) and sausage links.   Old Fashioned Rhubarb Sauce     1-2 quarts rhubarb, washed   and cut into small pieces 1–2 pints strawberries,   washed and hulled (optional) 8 cups sugar     Place rhubarb in large saucepan. Cover with sugar. Let these ingredients stand for 12 hours. Then, bring quickly to the boiling point. Add strawberries. Simmer until thick – about 15 minutes.   (Note – leftover sauce refrigerates well.)   About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed &...

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The Schrup Mansion and Mandolin Inn History

Posted on Jun 20, 2012

THE MANDOLIN INN – HISTORY   A well-known architect named Fridolin Heer designed the Mandolin Inn. Mr. Heer was the architect of a large number of magnificent buildings in the Dubuque area.  Some examples of his work are: the Dubuque County courthouse, Behr Funeral Home,  Hoffman Funeral Home, and what is today called the Fanny Stout House. This house was built in 1908 for Nicholas J. Schrup. Mr. Schrup was the son of a farmer who had emigrated from Luxembourg when Mr. Schrup was two years old.  Nicholas Schrup went on to do many things over the course of his life. Among other things he was deputy city auditor; organized a very lucrative and successful Insurance company; was president of some 5 banks and began the American Trust Bank; was knighted by the King of Belgium for work that he did with refugees of World War I; and was an Iowa State Senator. In 1884 Schrup married Mary Krauz of Chicago.  They had four children; two daughters and two sons.  The whole family lived in this house starting in 1908. In 1924 Nicholas J. Schrup died and his wife and two daughters (Rosalyn and Lillian) continued to live in the house.  After Mrs. Schrup’s death in 1950 the children gave the house to the Archdiocese of Dubuque who used the house as a convent for the B.V.M. nuns (Blessed Virgin Mary Nuns) until 1972.  At that point the Nuns sold the house and it became a halfway home for juvenile delinquent children.  The property was then purchased by a law firm who used the first floor for their law practice and converted the 2nd, 3rd and basement floors into apartments for college students.  In 1988 the property was restored back to the way it had looked as a private home and has been operating as a Bed & Breakfast Inn ever since. The Inn established its name from the stained glass window on the staircase depicting St. Cecelia, the patron saint of musicians, carrying a mandolin.  This is the only piece of stained glass (painted glass) in a private home in Dubuque.  The artist that created this beautiful work of art placed one of the panels in upside down, much the same as the Amish do with quilts, or the Navaho Indians do with rugs and the Persians do with carpets.  This is called a blessed error, as nothing is supposed to be perfect except God, or Yahweh or Allah. This stained glass becomes opaque at night and only the leaded glass Corinthian columns that surround the stained portion can be seen. The style of the home is called “Edwardian”.  King Edward was Queen Victoria’s son and the Edwardian period followed directly after the Victorian period.  The Edwardian style is stall fancy, but not as fussy as the Victorian style.  The lines are cleaner; some might even say masculine.  The Edwardian style used considerably more wood and loved to make use of Corinthian columns (for example: hand-carved, polished granite columns...

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