Recipes & Cookbook


Breakfast Recipes

Here are a few of our favorite breakfast recipes.  If you would like to recreate the magical meal time moments from breakfast, dinner at Coho, and our delectable afternoon cookies, the Inn’s cookbook will be an invaluable resource. La Cucina Anna Maria: Good Life Recipes from San Juan Island features 225 of our favorite recipes — many that you sampled during your visit. The cookbook features local art work and photographs that will bring back memories of your stay with us in Friday Harbor.  The cookbook is available at the Inns, in various shops in town including Island Studios and San Juan Coffee Roasting Company, or at our online gift shop.

Tucker House Southwest Scramble Burrito

1 small sweet onion
2 oz. fresh chorizo
2 Tblsp. grape seed or canola oil
6 eggs, scrambled
4 raw tortilla shells
1/4 cup queso fresco

1.   Saute onions and chorizo in hot oil until onions are wilted.  Add eggs and cook until soft.
2.  Heat tortillas in cast iron skillet, flipping until puffy and golden brown.  Place 1/4 eggs in each tortilla and roll into a burrito.
3.  Top with black beans, salsa, sour cream, guacamole.

Serve with a side of  corn muffins or fried bananas.

Salsa

1 Serrano chiles toasted, seeded and minced
2 medium tomatoes, diced
1/3 medium onion, diced
2 tsp. dried Mexican oregano
1/2 Tbsp. olive oil
1/2 tsp salt
1/4 cup fresh cilantro chopped

1. Toast chiles.
2. Cook tomatoes and chilies together.
3. Pulse in a food processor with remaining ingredients except cilantro.
4. Cook on the stove to mellow flavors.
5.  Garnish with cilantro.

May be made ahead and refrigerated overnight.

Serves 4

Fruit Crisps

For the Topping:

3 Tbsp.  all purpose flour
3 Tbsp whole wheat pastry flour
¼ cup brown sugar
¼ cup sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter
¾ cup  chopped nuts (pecans, walnuts, almonds) – we use pecans
½ cup old fashioned oats

For the Filling:

3 medium Granny Smith apples (see note below)
3 McIntosh apples
1 ½ Tbsp. fresh squeezed lemon juice
¼ cup sugar
½ tsp. cinnamon

Topping:

1. Place all ingredients except nuts and oats in a food processor and pulse until the consistency of corn meal
2. Add nuts and oats and process just to incorporate
3.  Place in freezer for 1 hour

Filling:

1. Peel apples and cut into pieces; toss with other ingredients
2. Place filling in greased ramekins and put generous amount of topping on each.
3.  Bake at 400 degrees for about 20-30 minutes, until apples are soft and bubbling.
Serve with whipped cream or ice cream.

Note: For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.

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275 C Street Friday Harbor WA 98250 | 360.378.2783 or 800.965.0123 © Tucker House Inn | Photography: Michael Bertrand Photographer & Others
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