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Posted
November 2005
Recipe: Gables Wine Country Inn Wine and
Cheese Omelet
The
Gables Wine Country Inn |
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The big pink Victorian on Petaluma Hill Road is a favorite
landmark of Santa Rosa residents, known as The Gables Wine
Country Inn. The home, built in 1877, is on the National Register
of Historic Places and has been restored to reflect the warmth
and graciousness of its current owners, Mike and Pam Stanbrough.
The
inn has three rooms, four suites and a charming detached cottage.
Wine and cheese are served on selected nights and a gourmet
breakfast is served each morning.
You
can find this recipe, and many others from Wine Country Inn
members in the cookbook, “Culinary Creations from Sonoma
Wine Country,” available at www.winecountryinns.com.
The Gables Wine Country Inn, 4257 Petaluma Hill Rd., Santa
Rosa, California, 707585.7777. |
This recipe serves 12, so its perfect for big brunches or family get-togetheres
- 1 large loaf day-old French bread, broken into small pieces
- 6 tablespoons unsalted butter, melted
- ¾ pound domestic Swiss cheese, shredded
- 1 ½ cups diced baked ham
- 16 eggs
- 3 ¼ cups milk
- ½ cup dry white wine
- 1 tablespoon German mustard
- 1/8 tsp. ground red pepper
- 1 ½ cups sour cream
- 4 large whole spring onions, minced
- ¼ tsp. freshly ground pepper
- 1 cup freshly grated Parmesan cheese
Butter two 9-inch by 13-inch baking dishes. Spread bread over bottom and
drizzle with butter. Sprinkle with Swiss and Jack cheeses and ham. Beat together
eggs, milk, wine, green onion, mustard, pepper and red pepper until foamy.
Pour over cheese. Cover dishes with foil and refrigerate overnight. Remove
from refrigerator 30 minutes before baking. Preheat oven to 325 degrees. Bake
casseroles covered until set, about 1 hour. Uncover, spread with sour cream
and sprinkle with Parmesan cheese. Bake uncovered until crusty and lightly
browned, about 15 minutes. Serves 12.
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