Unique Recipes

In the time-honored tradition of sharing recipes, the award-winning chefs of Unique Inns invite you to taste their favorite selections. Home-style comfort foods, exotic dishes and twists on classics, all inspired by seasonal ingredients.

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Displaying 61-83 of 83 recipes.

Orange Cream Filled French Toast

These easy to make orange cream filled french toasts from the Inn at Occidental are creamy, flavorful and over the top delicious. – From Inn at Occidental

Ravens' Scones

Stanford Inn's the Ravens' Restaurant realize good food is meant to be shared. So the Ravens' has agreed to share their most often requested recipe. Based on a traditional English scone recipe, the Raven's use all organic ingredients which they have found to make a huge difference. – From Stanford Inn by the Sea

Ravens' Crab-less Cakes

Stanford Inn's own Ravens' Restaurant came up with this amazing crab-less cake recipe. A wonderful interpretation of the classic, these cakes make a fabulous appetizer or brunch dish. – From Stanford Inn by the Sea

Creamy Polenta with Fruit Compote

This creamy polenta dish is one of the most popular breakfast recipes at the Inn at Occidental. Dressed with a fabulous fruit compote, polenta never tasted so good! – From Inn at Occidental

Cranberry Raspberry Mousse

The Shelburne Inn served this delightful summer dessert at a Wild Mushroom event with guest Dawn Jump of Jumpin' Good Goat Dairy. Antioxidant-rich cranberries grow in abun... – From The Shelburne Inn, Restaurant & Pub

Wine Country Inn Granola

Here is a quick and simple granola recipe that is a guest favorite at the Wine Country Inn. This granola turns out perfectly every time, is very adaptable... and addictive... – From Wine Country Inn & Cottages

Filet of Idaho Trout Meunière

For a simple trout recipe that delivers incredible results try River Dance Lodge Chef David Amar's light and flavorful Idaho trout meuniere. Classic and absolutely satisfy... – From River Dance Lodge

Grilled Quail with Tempranillo Syrup

Quail can be prepared many ways, but because of the small size, they cook quickly and are especially perfect for grilling. This grilled quail and tempranillo syrup recipe from the Steamboat Inn is wonderfully rich and pairs exquisitely with some warm bread and a fresh green salad. – From Steamboat Inn

Cherry Cobbler

Recently, the Stanford Inn by the Sea's Ravens' Restaurant made it to #1 on VegNews' Vegan Bucket List in VegNews Magazine! Inspired by their own Certified Organic Gardens, the Ravens' nationally acclaimed food has been described as out of this world. – From Stanford Inn by the Sea

Corn Fritters with Poached Eggs, Smoked Salmon & Crème Fraiche

This guest favorite always earns rave reviews and is a real treat! This tasty recipe is surprisingly simple and perfect for a Sunday morning or anytime you want to impress. – From Inn at Occidental

Holiday Gingerbread Cookies

Christmas baking wouldn't be complete without a batch of fantastic gingerbread! Experience the festive richness, texture and old-fashioned good taste of this dreamy gingerbread recipe from the Shelburne Inn. – From The Shelburne Inn, Restaurant & Pub

Perfect Norwegian Potato Lefse

This popular Shelburne Inn recipe is collaboration with a friend of innkeeper Laurie Anderson, who used to make Lefse together. On one occasion Laurie paid meticulous attention to every step of the production and wrote the recipe down. – From The Shelburne Inn, Restaurant & Pub

Innkeeper's Mussel Chowder

When Tony and Ann Kischner took over the restaurant at The Shelburne Inn in 1981, their new chef became ill on opening night. David Campiche, the Innkeeper, who resided at the inn with his family at that time, offered his help. – From The Shelburne Inn, Restaurant & Pub

The Inn at Occidental's Homemade Granola

This recipe is quick, easy, and very tasty. Almonds, walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed. – From Inn at Occidental

Easy Oregon Buttermilk Pancakes

Want to make perfect buttermilk pancakes? Keep it simple! Everyone loves these easy Oregon Buttermilk Pancakes. They are wonderfully thick with a light, fluffy texture, and the delicious flavor only hints at the richness of the buttermilk. – From Pine Ridge Inn

Turtleback Farm Inn Pavlova

Pavlova is an Aussie dessert. Innkeeper Bill Fletcher homesteaded in Australia for a few years, so this is one of his favorites. This is a natural for us because we often use Hollandaise at the inn. – From Turtleback Farm Inn

Hot Cross Buns

Traditionally, these buns are served for breakfast on Good Friday. Because the innkeepers at the Shelburne Inn like them so much, they are served all Easter week, as they are a festive addition to the breakfast table, with a cross on top, and shiny with their sugar glaze coating. – From The Shelburne Inn, Restaurant & Pub

Cottage Grove Inn Quiche

This flavorful quiche is served to guests of the Cottage Grove Inn providing a delicious and filling start to a day exploring wine country. Create this savory classic at home to wow your own guests. – From Cottage Grove Inn

Overleaf Lodge Scones

Many of our Overleaf Lodge guests request recipes of our breakfast items. Here is the yummy scone recipe that so many of you devour during your stays with us. Give it a try and add one of your favorite fruits (dried or fresh) or nuts. – From Overleaf Lodge & Spa

CoconOAT Cookies

Made fresh daily and served in the lobby at the Pine Ridge Inn, these cookies are a favorite among guests. Treat yourself to the warm comfort of homemade coconut oatmeal c... – From Pine Ridge Inn

Roasted Butternut Squash Soup

A wonderful treat on a rainy fall day, this nutritious soup is a great way to make use of abundant local squash. For a personalized presentation, swirl with cream or a flavored oil and top with seeds, sprouts or fresh herbs. – From Campbell House

Potato Torta

Warm, comforting and sure to get you through the day's adventures, this hearty potato dish works for breakfast or lunch. Serves as a tasty side to omelets or any other breakfast favorite for up to six people. – From Inn at Occidental

No Trespassing Blackberry Pie

What could be better than spending a warm summer afternoon picking plump, perfectly ripe blackberries? Enjoying the Shelburne Inn's No Trespassing Blackberry Pie! With a flaky golden crust and prefectly tart filling, this classic crowd pleaser is so tasty it's worth the brambles and purple-stained fingers. – From The Shelburne Inn, Restaurant & Pub