Inn at Occidental of Sonoma Wine Country
Ingredients
1 cup water, boiling
1 cup cornmeal, yellow or white
4 tablespoons butter
1 cup all purpose flour
1-1/2 teaspoons baking powder
3 tablespoons sugar
9 eggs (3 for fritters batter and 6 for poaching)
1 cup milk
1/4 cup diced red bell pepper
1 1/2 cup fresh corn kernels
1/4 cup green onions
1/4 cup minced red onion
1/4 cup finely chopped parsley
1/2 cup crème fraiche or sour cream
12 slices of smoked salmon

Directions
Combine the boiling water, cornmeal, and butter in a large bowl. This will soften the cornmeal. In one bowl, combine flour, baking powder, and sugar. In another bowl beat the milk and eggs. By now the cornmeal, water, and butter mixture will be cool, stir to make a smooth paste. Add the egg and milk, and blend until smooth. Add the dry ingredients. Blend, then fold in red bell peppers and green onions. Cook like a pancake on a griddle or in a fry pan. Arrange the fritters on the plate with salmon and egg. Drizzle with crème fraîche and sprinkle with red onion and parsley.

Joshua Grindle Inn
Ingredients
5 Apples (Granny Smith)
3/4 cups brown sugar
1/2 cups dried cranberries
3/4 cups chopped nuts
3/4 cups plain or flavored granola
2 Tbsp butter, cut into pieces
Cinnamon & cloves
Apple juice
1/2 cup vanilla yogurt
1/8 cup frozen orange juice concentrate

Directions
Halve and core apples. Score top of each apple in a cris-cross fashion. Line bottom of two large Pyrex dishes with brown sugar and spices. Set apples on top, cut side down. Sprinkle cranberries, nuts and granola over apples. Top with butter pieces. When ready to bake, pour in apple juice about 1/3 up side of apples. Bake at 325-350 degrees for about 30 minutes. Apples should be tender but still retain their shape. Serve apples with the cris-cross side up and top with lots of mixture from pan. Whisk together orange juice and yogurt and top each apple with a dollop. Garnish with an edible flower and mint leaf.

Inn at Occidental of Sonoma Wine Country
Ingredients
1 gallon water
1/2 pound butter
3 1/8 cups polenta
2 tablespoon salt
1/4 pound fontina cheese
1/2 cup parmesan cheese
3 large diced Granny Smith apples
3 pears large diced
1/4 cup currants
1 cup apple juice
2/3 cup brown sugar
1 cinnamon stick
5 allspice berries
1/2 teaspoon nutmeg
1 Earl Grey tea bag
1 cup orange segments
1 cup grapefruit segments
1 cut vanilla bean with seeds scraped out
1 cup maple syrup

Directions
Polenta Directions: Bring water and butter to a boil. While stirring with a whisk, add the polenta slowly. Stir until polenta starts to get thick, turn to low and stir often for 50 minutes. When polenta is done, add cheese and salt and keep warm in a double boiler. Fruit Compote Directions: In a large stainless steel pot, add apple juice, brown sugar, vanilla bean and seeds, and spices. Simmer for five minutes, then add the apples, pears, tea bag, and currents. Simmer for eight minutes or until the fruit is tender. Strain, reduce the liquid until syrup consistency, add to fruit. Add the maple syrup and grapefruit and orange segments. Devon's Tips: Stir polenta often, or it will burn and develop a skin on the bottom. It may take more salt than you think. If the apples and pears are ripe, do not cook as long.

Gloveland Hotel
Ingredients

CAKES:
2½ sticks unsalted butter
2 tsp. Coriander
2 tsp. Vanilla extract
1 tsp. Ginger
½ tsp. white pepper
14 oz. semi-sweet chocolate, chopped
2 tsp. Cardamom
1 tsp. Cinnamon
½ tsp. Cloves
6 large eggs
6 large egg yolks
3 cups powder sugar
1 cup All Purpose Flour

ICE CREAM:
1 tbsp. dark rum
1 pint Vanilla ice cream, softened
2 tbsp. crystalized ginger, chopped
Extra powdered sugar
Crystalized ginger strips

Directions

Cakes:
Generously grease 8 ¾-cup soufflé dishes with butter.

Stir chocolate and butter in saucepan over low heat until melted. Add spices and stir until smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in a large bowl until blended. Whisk in 3 cups powder sugar. Then add the chocolate mixture, then the flour. Transfer batter to prepared 8 dishes, filing to top and dividing equally. (Can be prepared up to one day in advance.) Cover and refrigerate.

Preheat oven to 425°. Bake cakes until batter has risen above dish. The top and edges are dark brown and the centers are still soft and runny, about 15 to 18 minutes for refrigerated batter. Run knife around edge. Allow cakes to rest for five minutes. Pick up soufflé dish with hot pad and invert onto plate with a gentle tap. Dust cake with powdered sugar and garnish with crystallized ginger. Serve with Rum-Ginger Ice Cream.

Ice Cream: Mix rum and ginger into softened ice cream. Seal in airtight container. Refreeze at least 6 hours. Can be made a day ahead.

Inn at Occidental of Sonoma Wine Country
Ingredients
5 cups uncooked oats
1 cup sliced almonds
1 cup broken walnut meats
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
1 cup shredded coconut
1 cup unsalted sunflower seeds
1 cup safflower oil
1 cup honey
1 cup raisins
1 cup currants

Directions
Preheat oven to 325 degrees. Combine first eight ingredients above and mix well. Heat oil and honey together in small pan until melted. Pour over dry ingredients and mix well. Spread mixture onto cookie sheets and bake for approximately 20 minutes. When cool, add raisins and currants. Devon's Tip: Substitute dried cranberries for the raisins for a bit more zing. Try doubling the coconut

Carter House Inns
Ingredients
1 pear per person
1 quart Zinfandel wine
1 cup granulated sugar
1 dozen cloves
1 Tablespoon cinnamon
Juice of 1 ½ lemons
1 teaspoon nutmeg
Sprigs of mint and apple, cherry, or pear blossoms, for garnish.

Directions
Place the wine, sugar, cloves, cinnamon, lemon juice, and nutmeg in large cooking pot. Mix ingredients well, then bring to a boil. Peel and halve the pears. Place pear halves into the boiling wine mixture and cook until they are tender. Remove the pears. Continue boiling the wine mixture until it reduces to a fine syrup consistency. Remove the mixture from the heat and strain through a fine screen. Place pears on individual serving plates. Cover each with wine sauce. Garnish with a sprig of mint and a fruit blossom.

The Wine Country Inn
Ingredients:
1 cup mayonnaise
1/2 cup jarred roasted red bell pepper (Pat off all moisture with a paper towel)
1 teaspoon dried basil
1/2 cup sour cream
1/2 teaspoon jarred fresh minced garlic

In food processor, blend mayonnaise, peppers and garlic until smooth. Gently stir in sour cream. (Do not put sour cream through food processer as it breaks down and makes the dip runny.) Cover and chill several hours before serving.

Oak Hill Manor
Ingredients

Pastry (we use Pilsbury pre made pie crusts)
3 tablespoons of cornstarch
2 tablespoons finely chopped onion
3 table spoons of milk
1 ½ cups of shredded Swiss or Gruyère cheese
3 eggs
1 cup of milk
¾ teaspoon of salt
½ cup of whipping cream
1/8 teaspoon of ground nutmeg
Dash of white pepper

Directions

Prepare pastry.
Sprinkle onion and chese in pastry lined baking dish.
Heat oven to 425 degrees.
Pour 1 cup of milk and whipping cream into sauce pan.
Mix cornstarch and 3 tablespoons of milk; stir into milk-cream mixture.
Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
Remove from heat and cool slightly.
Beat eggs slightly with hand beater; gradually beat in cream sauce add remaining ingredients.
Pour egg mixture into baking dish.
Cook uncovered in oven for 15 minutes.
Reduce oven temperature to 300 degrees.
Cook uncovered until a knife inserted halfway between center and edge comes out clean (about 30 minutes).
Let stand 10 minutes before cutting.

Joshua Grindle Inn
Ingredients
12 oz frozen shredded potatoes
Salt & pepper to taste
1/2 c shredded Jack, mozzarella, or Swiss cheese (regular or low fat), shredded
2 c sliced zucchini
1 c sliced mushrooms
1/2 c chopped green onions
1 tsp minced garlic
1 Tbsp oil
Cooking sherry to taste
2 whole eggs and 3 egg whites
1 c skim milk
1/2 c low fat sour cream
1/4 tsp salt
1/4 tsp dry mustard
1/4 c toasted almonds
1 sliced Roma tomato

Directions
Lightly oil one pie plate and line with shredded potatoes. Sprinkle with salt & pepper. Bake for 20 to 25 minutes, stirring occasionally, until lightly browned. Remove from oven and shape to pie plate. Sprinkle cheese over potato crust and set aside. Saute zucchini, mushrooms, green onions, and garlic in the oil. Add sherry half-way through and saute until alcohol is just evaporated. Arrange vegetables over cheese. Beat together eggs, milk, sour cream, salt and dry mustard until there are no lumps. Pour gently over vegetables. Decorate with tomatoes and sprinkle with toasted almonds. Bake for 40-50 minutes until center is set.

Grape Leaf Inn
2C Sifted all-purpose flour
3/4t baking powder
1 1/4t baking soda
2 eggs, beaten
2C buttermilk
1/3C melted unsalted butter
1lg pkg white choc chips
1/2 C chopped, toasted Macadamia nuts

Sift dry ingredients. Add remaining ingredients except for nuts. Drop by 1/4C measure onto lightly greased griddle, spreading batter slightly. Sprinkle with nuts. Flip when browned. Garnish with fresh blackberries and warmed blackberry syrup.
Serves 5-6