An epicurean vacation
It is always about the food, and at this bed and breakfast, we are no different.
We offer gourmet recipes every day featuring fresh, locally-grown produce and lots of local flair. Each meal is prepared by hand, and everything we do is designed to make your mouth water.
For breakfast, you’ll enjoy three magical courses—bread, fruit, and the main dish. This breakfast is served at individual tables, either in our great room or outside, overlooking Lake Superior.
Coffee lovers, take note: We serve a custom blend of Alakef Coffee, only available at Solglimt.
If you have food requests or allergies, we can accommodate them.
Solglimt Bed and Breakfast Recipes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 cup fresh blueberries (optional)
Heat griddle to 375°. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. The batter should have small to medium lumps. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.
Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto the griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour the batter in pools two inches apart. Scatter with berries, if using. When the pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 minute. Repeat with remaining batter; keep finished pancakes on a heatproof plate in the oven.
- 2 Pints fresh strawberries
- 1 Quart Stonyfield French Vanilla
- Cream Top yogurt
- 1 Quart Orange Juice
- 1/2 cup sugar
- 1/3 cup honey
- sliced strawberries for garnish
- mint for garnish
Wash and hull strawberries. Put into the food processor and chop (not too fine).
Mix with Stonyfield French Vanilla yogurt, orange juice, sugar, and honey. Chill well.
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped dried apricots
- 1 tablespoon, plus 1 teaspoon grated lemon peel
- 1 1/4 cups whipping cream
- 3 tablespoons unsalted butter, melted
Preheat oven to 425°F. Mix 2 cups four, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto the lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch diameter, 1/2 inch thick round. Cut into 8 wedges.
Transfer wedges to large baking sheet, spacing evenly (on parchment paper works nice). Combine the remaining 2 tablespoons sugar and 1 teaspoon lemon peel in a small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. l Bake scones until light golden brown, about 15 minutes. Transfer to a rack and cool slightly.
To make an appetizer size, one batch will make 40 – two-bite scones. Bake for 12 minutes.
- 12 slices bacon (Hormel Range Cut) or any thick bacon
- 1/2 cup packed brown sugar
- 2 T. water
- 1/2 t. cayenne pepper
Preheat oven to 350. Line a jelly roll pan with foil. Spray a cooling rack or two with Pam and put them on the foil-lined pan. Arrange the slices of bacon on the rack. Mix the brown sugar, water, and cayenne. Brush or drizzle it over the bacon. Bake it for 45 minutes.
- 8 medium baking apples such as Macintosh or Rome, Gala
- 1 cup of orange juice
- 1 cup of rolled oats
- 1/2 cup packed brown sugar
- 1/3 cup slivered almonds, toasted
- 1 tablespoon all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup butter, melted
- 1/3 cup honey
- 1 Stoneyfield French Vanilla Yogurt
Cut the apple in half vertically and remove the core with a melon baller then take a slice off the side of the apple so that it will sit flat in a pan. Arrange the prepared apples in a 9 x 13 baking dish and brush with 1 tablespoon of the orange juice.
In a medium bowl, combine oats, brown sugar, almonds, four, cinnamon and nutmeg. Stir in butter until combined. Fill and top apples with oat mixture. (At this point apples can be covered and refrigerated for up to 24 hours. )
When ready to bake, pour the remaining orange juice around the apples and cover with foil. Bake in a 350° oven for 50 minutes. Remove foil, bake the apples for 10 to 15 minutes more or until tender. Cool a little before serving. Place some yogurt in the bottom of a bowl, place apple, drizzle a little honey over the apple.
The topping is enough for 8 servings.
