Last time, we revealed what you’ll find in the pages of FIVE STAR RECIPES from WORLD FAMOUS HOTELS & RESORTS and presented a couple of Breakfast & Brunch Recipes and stories about the beautiful properties that serve them. Here are two more to tempt the palate and entice you aboard the next plane.
Talbot County, Maryland | Inn at 202 Dover
PEACOCK RESTAURANT & LOUNGE
Chef/Proprietor Ron Mitchell
On the eastern shore of Chesapeake Bay about 60 miles from Baltimore, historic Talbot County offers a wide variety of recreational activities, cultural events, creative cuisine and delightful small towns. The Inn at 202 Dover in Easton, owned by Shelby and Ron Mitchell, has earned Four Diamonds from AA, been named one of the “Top Ten Romantic Inns in America” by Destinations Travel Magazine. and earned praises from Food and Wine, Travel + Leisure and American Express. 
This proud Maryland Inn is also a member of the Historic Hotels of America. Built in 1874, the beautifully-restored mansion offers five guest accommodations furnished with a charming blend of antiques and reproductions, fine fabrics and linens, European pillow-top mattresses, and all the modern amenities. In addition to providing bed and breakfast, the inn’s Peacock Restaurant & Lounge is Easton’s newest culinary hotspot with a menu representing the best of what the county has to offer in classical and contemporary American cuisine. www.inn@202dover.com| Tel: 866 450 7600
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My Mother’s German Apple Pancake
Preparation: 15 minutes | Cooking Time: 25 minutes | Serves: 8
Ingredients:
2 medium Granny Smith apples
1/2 cup butter
4 tbsp granulated sugar
2 tsp cinnamon
2 tsp nutmeg
2 cups Bisquick*
1 cup half & half
2 eggs
4 tbsp powdered sugar
Method:
- Start oven at 375o F.
- Very thinly slice apples with skin on.
- In an 8-inch cast iron skillet, melt butter over a low flame.
- When butter is melted, add sugar, cinnamon and nutmeg and combine completely.
- Slowly add sliced apples, covering the entire bottom of the skillet, and slowly sauté for 3 to 5 minutes.
- Thoroughly mix the eggs and half and half.
- Sift the Bisquick and then add the egg mixture. Mix thoroughly.
- Make sure that the batter is easy to pour but not watery. If necessary, add a bit more half and half. Not too much though.
- Slowly pour the batter into the skillet making sure that you cover all the apples.
- Keep on top of the stove over a low flame for about 10 minutes.
- Carefully lift the skillet with either a glove or towel and place it in the oven, top shelf.
- After about 15 minutes, check with a toothpick to ensure that it is done. Then, bake for another three to four minutes.
- Remove the skillet and place a plate over the top and carefully turn the skillet over. The pancake should come right out on to the plate.
- Allow the pancake three to five minutes to rest.
- Slice into 8 servings and then sprinkle powdered sugar on each slice.
- Some folks like to have syrup with the pancake. Ensure that it is warm.
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Ubud, Bali | Viceroy Bali
CASCADES RESTAURANT
Chef Nic Vanderbeeken
High on a secluded ridge overlooking the Valley of the Kings is Viceroy Bali, a luxurious 25-villa hideaway for those seeking the exclusive, the exotic, the elegant. Once a retreat for the royals, the resort offers marvelous views of the valley below. The villas, each with its own pool and exquisite Balinese décor, provide every amenity and the ultimate setting for renewal, relaxation and tranquility. Activities include the luxurious Lembah Spa and Beauty Centre, complete ym, wellness center, onsite helipad and soon—a tennis facility and yoga pavilion. 
There is also an infinity pool, boutique, and library. The award-winning restaurant, CasCades, overseen by Chef Nic Vanderbeeken, has been ranked one of Indonesia’s top five restaurants by The Miele Guide 2011/2012. The guide, which identifies Asia’s top 20 dining spots, is based on a jury of restaurateurs, food critics and writers, and a popular vote. A member of Small Luxury Hotels, Viceroy Bali is located within minutes from Ubud, one of Southeast Asia’s most delightful villages with its focus on culture, yoga and nature and quaint shops, galleries and cafes. www.viceroybali.com| Tel: +62 361 971 777
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Salmon Scrambled Eggs
Preparation: 10 minutes | Cooking Time: 5 minutes | Serves: 1
Ingredients:
2 thin slices of smoked salmon
2 tsp fresh chopped Italian parsley
1 tsp pickled ginger*
2 eggs
1tbsp cream (before cooking)
1 tbsp cream (after cooking)
1 tsp butter
1 tsp canola
1 qt of oil for deep frying
salt and pepper to taste
1 phyllo cup*
Method:
- Cut salmon into very thin slices and mix with parsley.
- Deep fry the pickled ginger. Strain carefully and cut into chunky pieces.
- Whisk eggs and mix with 1 tbsp cream.
- Melt butter and 1 tbsp oil in a pan. Add egg mixture and stir continually until almost done.
- Remove from heat and stir in second tbsp of cream. Add salt and pepper to taste.
- Add salmon and ginger to egg mixture, stirring until done to taste.
- Top with a curled slice of smoked salmon and sprinkling of parsley.
- Spoon into phyllo cup and top with a curl of salmon and sprinkle of parsley leaves..
* In the Recipe Basics section of FIVE STAR RECIPES from WORLD FAMOUS HOTELS & RESORTS, you’ll find a substitute for Bisquick and recipes for pickled ginger and making your own phyllo dough.
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Next time, we’ll share some great appetizers. Stand by — or you can get the book now on Amazon.com
