Breakfast
Return to a Simpler Time… as you stroll into the Formal Dining Room for your complimentary full gourmet breakfast, you will take in the scents wafting from the kitchen of perhaps cherry sundae french toast, lime-peppered bacon, fresh baked muffins or Victorian House scones. Using the freshest ingredients available to savor your palette, you will experience Marie’s creative culinary talents in her preparation of the gourmet breakfast you will relish.
The table is set to make you feel like Royalty. From the English fine china to the knife rest and silver flatware, from the diamond cut juice glass to the coffee served from a shiny Silver coffee pot, you will feel like you have Returned to a Simpler Time of elegance. Most of the time a table is set just for you. And, depending on the number of guests, the breakfast table may be set for four bestowing great stories and laughter with fellow guests.
The Formal Dining Room is on the first floor of the Main House, where breakfast is served at 8:30 or 9:00 in the morning- or you can make arrangements with us for an earlier time.
Here, at the Westby House, breakfast is an important part on one’s day and we pride ourselves in doing our best to meet your special dietary needs. It is our desire to meet those needs and appreciate you letting us know what they may be the night before.
Please note, that with the Inn holding a State Department of Health Restaurant license, it is required that breakfast attire to be street clothes and shoes.
The Guest Lodge accommodations of the Pinewood and Scandia will enjoy a healthy continental breakfast, for example, fresh fruit, seasonal juice, fresh pastry, cereal, oatmeal, Westby Creamery yogurt, milk and coffee. The complementary breakfast is pre-stocked in the room and can be savored at your leisure.
Recipes:
Orange Pecan French Toast
Simple baked French Toast Recipe!
1 cup brown sugar, packed
1/3 cup butter, melted
2 T. light corn syrup
1/3 cup chopped pecans
12 ( 3/4 inch thick) slices French bread
1 t. grated orange zest
1 cup fresh orange juice
1/2 cup whole or 2% milk
3 T. white sugar
1t. ground cinnamon
1 t. vanilla extract
3 egg whites
2 eggs
1 T. confectioner’s sugar for garnish
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9X13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
Preheat the oven to 350 degrees F. Remove the cover from the baking dish, and let stand for 20 minutes at room themperature.
Bake for 35 minutes in the preheated oven, until golden brown. Cut into desired serving sizes. Place each serving turned upside down so that the pecan caramel bottom shows on top. Dust with the confectioner’s sugar before serving. Serves 8-12.
Col. J. Bourgeois Blueberries
Ingredients:
2 cups Fresh Blueberries, washed
1/4 cup Sour Cream, Westby Creamery is the best!
2 T. Brown Sugar
Mix all ingredients together.
Allow to rest at least 24 hours.
Serve in a compote cup and garnish with cherry or orange slice. Can be served as a fruit or dessert course. Great with grain cereal or as a granola parfait.
This recipe was given to us from Col. J. Bourgeois, who was the conductor for the “President’s Own” U.S. Marine Band for 25 years, retiring in 1996. We had the pleasure of having him as a guest at the Westby House. His January 2007 visit to Westby was to conduct the ‘Wisconsin All Star High School Band’ concert. What a treat!
Baked Smoked Ham and Asparagus Egg Benedict
3 English Muffins, split
5 T. Butter, melted
12 Asparagus spears, (tips plus 2 ” of spears), blanched 1 minute
1/4 smoked ham, cut in pieces
8 eggs
1 Cup hollandaise sauce, homemade or from a mix
salt & pepper to taste
chopped fresh tarragon, to taste
juice of one lemon
lemon slices, springs tarragon for garnish
Preheat oven to 400 degrees. Put English muffins, cut-side down, in a 9×13-inch dish sprayed with
non-stick cooking spray. Pour melted butter over muffins. Top with asparagus and ham.
In a bowl, combine eggs and hollandaise sauce. Pour over ingredients in baking dish. Bake for 40 minutes, or until egg mixture is set. Cut squares around English muffin halves. Garnish with lemon slices and tarragon springs to serve. Makes six servings.
Sausage Biscuit Breakfast Souffle
1 lb. pork sausage links
12 eggs
4 cups milk
6 slices white bread, cubed
2 tsp mustard
2 tsp salt
2 cups grated cheddar cheese
Brown sausage links; drain well. When cool, dice links. Prepare a 9×13 pan with cooking spray. Beat eggs and combine all ingredients and add to pan. Bake in a preheated 350 degree oven until golden and puffy, approximately 1 to 1 1/4 hours. Best if made the night before and baked in the morning. Recipe can be easily cut in 1/2 or 1/4 for smaller portions. For round looking individual portions, bake in extra- large size muffin tins.
On occasion I will add seasonal vegetables to the eggs; spinach, broccoli, asparagus, or tomatoes for example.
Red Velvet Pancakes Recipe
Westby House Inn
Red Velvet Pancakes with Devonshire Cream Filling
Mix: 2 cups Pancake Mix (dry), 2 T. Cocoa Powder, and 1 t. Cinnamon
Measure the liquid quantity per the pancake mix instructions and add one teaspoon red food coloring per one cup of liquid.
Melt 2 ounces of butter.
Red Velvet Pancakes
Add the red color liquid and butter to dry mix.
Preheat griddle. Make 4-inch pancakes. Keep warm until ready to serve.
Devonshire Cream – can be made ahead.
Whip 4 ounces softened cream cheese, 1/4 cup sour cream until smooth and creamy. Add 3-4 tablespoons powdered sugar, 1 teaspoon vanilla and 1 tablespoon orange juice to the cream filling.
To assemble, alternate cream filling and pancakes. Stack at least 4-6 pancakes high. Add fresh sliced strawberries, pecan pieces and white chocolate chips. Drizzles with maple syrup and dust with powdered sugar.
Winter Recipes a Hit at Wisconsin Bed and Breakfast in Westby
Winter snow is officially here at the Westby House Inn Bed and Breakfast. A Wisconsin snow storm makes everyone snuggle in close to 
home, and what a better time to prepare a great winter breakfast for your family. I just added Winter Fruit Soup and Swiss Eggs to our web site under the breakfast and recipe page. The inn’s guest enjoy both of these recipes. The warmth from the soup and scents of cinnamon and nutmeg allows you to forget about cold weather outside. Swiss eggs is so simple and easy to prepare in minutes. Heating up the oven is the most time consuming part of the recipe! Jump on over to the site and get the family excited for breakfast.
Wisconsin Holiday Recipes a Bed and Breakfast Tradition
Westby House in holiday trim
Westby Wisconsin B&B Holiday Fruitcake Recipe
One tradition during the holidays is the fruitcake. Our fruitcake will give the opportunity to reveal its rich, sweet Wisconsin Mascarpone Chantilly served over slices of fruitcake. Here is your chance to savor it at home!
2 cups extra fancy fruitcake mix or assorted candied fruit, chopped
1/8 cup dried cranberries
2 cups pecans, chopped
4 cups flour, divided
2 cups salted butter
2 cups sugar
6 large eggs
2 T. orange zest
2 t. pure vanilla extract
1 t. baking powder
2 cups heavy cream
1/2 cup powdered sugar
1/2 t. pure vanilla extract
1/2 cup Wisconsin Mascarpone cheese, softened
1/4 cup sour cream
In a medium bowl, combine fruitcake mix, dried cranberries, pecans and 1 cup flour. Toss to coat and set aside.
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla. Combine remaining flour and baking powder. Gradually add to creamed mixture. Fold in reserved fruit mixture.
Spread mixture into a greased and floured 10-inch tube pan. Preheat oven and bake at 300 degrees F for 1-1 1/2 hours or until toothpick inserted near center comes out clean. Cool 10 minutes, then remove cake and transfer to a wire rack. Refrigerate.
Mascarpone Chantilly: Beat heavy cream on low until thickened. Add powdered sugar and vanilla. Beat to stiff peaks. Set aside. Combine Mascarpone and sour cream. Fold into heavy cream. Serve over slices of fruitcake.
Cut cake into slices and top each slice with a generous dollop of Chantilly. Serve.
Serving Suggestion: For extra flavor, drizzle sherry, Marsala or port wine over cake before refrigerating.
Join us on Twitter Facebook Westby House Bed and Breakfast Westby Wisconsin
Follow Westby House Bed and Breakfast near Viroqua on Facebook or Join us on Twitter
The Westby House can now be followed on Facebook and you can tweet us on Twitter. Our Wisconsin bed and breakfast looks forward to meeting you on either of these social medias. Entries are made on a regular bases with the latest happenings, promotions and events offered at the inn. Tweet us or follow us!
Atrium Suite in Guest House at Westby Bed and Breakfast
Christmas Gift Certificates at Wisconsin Bed & Breakfasts, Inns
Holiday Gift Certificates at Wisconsin Bed & Breakfasts are Unique
Westby House in holiday trim
Instead of the same old, same old, give the unique. Gift certificates from the Wisconsin B&B Association may be used at any of the 200 one-of-a-kind inns. The Westby House Bed & Breakfast, a unique retreat in itself, is one of those 200 offering the right levels of history, comfort and hospitality. Certificates can be ordered online at www.WisconsinBandB.com or order a Westby House certificate on the Westby House web site under the check availability/book online tab. Ceritficates are in $100, $150, and $200 denominations. You’re Unique, Give Unique!
Wisconsin Food Web Site Has Fun with Westby House B&B Recipe
Recipe on Ediable Antics Web Site features Wisconsin B&B
Edible Antics – Having Fun with Food in Wisconsin (http://food-fun.wisconsinfood.com) Publisher Cristie Hurd got creative with the Pumpkin Walnut Crisp recipe from the Westby House Victorian Inn by substituting old hubbard squash for the pumpkin. The results were a sweet cinnamon and nutty flavor and healthy with the oats crisp topping. This recipe is also featured in the just released Wisconsin Bed & Breakfast
Just Released B&B Cookbook
Association Cookbook which can be purchased through the Associations web site or by calling the Westby House at 608-634-4112. A bonus in the cookbook are recipes from the associations annual cook-off, in which the Westby House placed third. All cook-off entries had to include cranberries and the Waffles with Cranberry Topping and Cinnamon Cream Syrup is a wonderful winter breakfast delight. The cookbook is the perfect gift-giving idea for the friend or family member that loves being in the kitchen. Cost – $21.95
