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     1-866-369-1913 | 518 -584-5959 
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The Fox 'n' Hound Saratoga Springs Inn:
B&B Recipes

Marlena's Secrets - Breakfast at the Fox 'n' Hound Cookbook

Marlena Sacca owner of the Fox ‘n’ Hound Bed and Breakfast and former chef/instructor at the Culinary Institute of America has just published a collection of her guest favorites entitled “Marlena’s Secrets”. As Marlena states in her introduction “Of the thousands of guests who join us at The Fox ‘n’ Hound Bed and Breakfast every year the most common questions I get are “May I have the recipe for that?” and “Why does it taste different than when I make it?” The standard answer I give is “It will all be in my book”. Now, by popular demand it is “all in the book”.

Marlena draws on her Romanian heritage, her culinary training, and her world travels to compile a widely varied collection of recipes and cooking tips that range from fruit starters, eggs and egg dishes, and breakfast breads to ethnic specialties like “Papanasi” (Romanian Cheese Pancakes).

The recipes are all very clear, concise, and easy to follow. They all follow Marlena’s innate sense of taste and style. In the authors words “What matters most is freshness of the ingredients, their taste, their color, and how you marry them. I use my palate to create combinations that please me and hopefully those I cook for. Follow your senses and you will discover that cooking is easy and fun. That’s the real “secret”.

Marlena’s Secret’s is published through Morris Press Cookbooks. It is available through their website at Morris Press Cookbooks and can be ordered HERE. The price is $14.50 plus $3.00 shipping and handling (NY State residents must add 7% sales tax). Retailer inquiries are welcome.

To get a sampling of what is in the cookbook, read through some of the delicious recipes below.  All of these scrumptious dishes have been prepared by Marlena at the Fox 'n' Hound Saratoga Bed and Breakfast.
 


CUCUMBER SOUP


Adapted from “A Witch’s Brew” by Adelma Grenier Simmons, Caprilands Herb Farm.

2 cucumbers, peeled
2 tbsp. butter
1 tbsp. leeks, sliced
1 bay leaf
1 tbsp. flour
2 cups of chicken stock
1 cup dry white wine
1 cup heavy cream
Juice of 1/2 lemon
1 tbsp. dill, finely chopped

Sauté 2 cucumbers in butter until tender along with leeks, and bay leaf. Stir in flour, add chicken stock and wine and simmer for 30 minutes. Put through blender then add 1 cucumber seeded, peeled and grated, cream and lemon juice. Stir in dill. Chill. Can be served with a dollop of sour cream garnished with dill.
 

MARLENA’S FRESH FRUIT CUP

Cut up fresh fruits in season. Add some vanilla extract and mix. Delicious.
 

MARLENA’S FRITATTA

Salsa:
1 green pepper, chopped into chunky pieces
2 red peppers, chopped into chunky pieces
1 small Vidalia onion, sliced
1/2 cup olive oil
2 bay leaves (fresh best)
4 cloves of garlic chopped
1 tomato, chopped in medium-sized chunks
1-2 tbsp. red wine vinegar
1/2 tsp. stevia
Tabasco to taste
1 tbsp. ketchup
1 cup minced parsley
1 tbsp. basil (optional)
Salt and pepper to taste

Sauté onion in 1/4 cup olive oil, add peppers, bay leaves, garlic, salt and pepper. When everything becomes limp, add tomato, vinegar, stevia, ketchup and Tabasco. (“I love a lot of Tabasco”...Marlena). Sauté a bit longer (about 5 minutes) then remove from heat. Remove bay leaves. At this point the salsa can be chilled or used immediately to make the frittata.

Frittata:

Beat 2 eggs per person; add 2 tbsp. sour cream, 1 to 2 tbsp. grated Jarlsburg cheese. You can also add minced fresh basil, parsley if desired. Pour into oven-proof skillet coated with remaining 1/4 cup olive oil, and place on low burner to brown just a bit. Top with some salsa and bake in a 350º oven on middle shelf. The Frittata is done when the center is firm (approximately 15 minutes depending on the amount of eggs used). Cut into wedges and top with a dollop of sour cream and minced fresh basil if desired.
 

MARLENA’S SALAD WITH SUMAC AND FETA CHEESE

Based on zatar, a Mediterranean spice that has sumac thyme and sesame seeds. Zatar is a very popular spice used in the Middle East: it's sprinkled on cheese, bread, steamed and raw vegetables.

Sumac and Zatar can be purchased from Kalustyan's in NY , Tel.: 212-685-3451 123 Lexington Ave. in Manhattan.

Dressing:

1 tsp. powdered culinary sumac
4 tbsp. chopped fresh thyme
1/2 cup fresh lemon juice
1 cup olive oil
1 tbsp. white vinegar
1 tsp. powdered mustard
1 tbsp. minced garlic
1/2 cup cubed Feta cheese

Salad:

Romaine lettuce, torn into pieces
Chicory, torn
Endive
Salt & pepper

Whisk together first seven ingredients and marinate Feta cheese in dressing for about a half hour. Place lettuces in a bowl and add dressing just to coat when ready to serve. Add salt & pepper to taste if desired.

BOX

Sumac Facts

This spice, Sumac (Rhus coriaria), comes from the berries of a wild bush that grows wild in Mediterranean areas like Sicily, southern Italy, and parts of the Middle East. Used extensively in Arabic cooking, it is preferred to lemon for sourness and astringency. (It is not to be confused with another variety of sumac which grows in North America and is related to Rhus toxicodendron (poison ivy) which can cause a severe skin reaction when touched.)

In Mediterranean cooking, sumac is often rubbed onto kebabs before grilling and may be used in this way with fish or chicken. The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles.
 

 



 


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Fox 'n' Hound Bed and Breakfast Inn
142 Lake Avenue, Saratoga Springs, New York 12866
1-866-369-1913 | 518-584-5959  Email: 

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