I Love You Recipes

Your guests will enjoy these Asian inspired pork meatball appetizers. Try serving on a bed of greens with toothpick-speared pineapple pieces scattered throughout.

1 pound ground pork
2 green onions
1 egg
1/2 teaspoon salt
1/4 cup water chestnuts
1 tablespoon freshly grated ginger root
1 tablespoon soy sauce
3/4 cup cornstarch
Cracker crumbs, if needed

Wash and mince the green onions. Drain the water chestnuts (if using canned) and mince. Lightly beat the egg.

Place the pork, green onions, egg, salt, water chestnuts, ginger and soy sauce in a medium-sized bowl and mix to blend well. Add cracker crumbs, if needed, to create a consistency that’s easy to handle.

Place the cornstarch in a shallow dish. Pinch bits of the mixture off and roll into balls and then roll through the cornstarch to coat. Pan fry the meatballs until they’re no longer pink in the middle. Alternately, you can deep fry the meatballs.

Drain the meatballs briefly and transfer to a serving platter, inserting a tooth pick into each piece.

Yield: 30 – 40 pieces

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Pumpkin packs a nutritional punch on a budget. Whether you use fresh or canned, there are lots of ways to get this potassium-rich food into your diet on a regular basis. Muffins are great breakfast fare and travel well for snacks at school or work, so make a double batch!

Preheat oven to 375°. Line 9 cups of a muffin tin with paper liners or grease the cups.

2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon salt

1/2 cup canned pumpkin
1/2 cup light brown sugar, firmly packed
1/4 cup canola oil
1 large egg
1/4 cup raisins
1/4 cup walnuts, coarsely chopped

In a medium bowl, sift together the flour, baking powder, baking soda, allspice and salt.

In a large bowl, stir together the pumpkin, brown sugar, oil and egg until the mixture is smooth. Add the raisins and walnuts and incorporate well. Add the flour mixture to the pumpkin mixture and stir until well blended.

Fill the prepared muffin cups about 2/3 full and sprinkle with granulated sugar, if you like. Bake for 20 – 25 minutes or until a pick comes out clean. Cool cooked muffins on a rack and store in an airtight container.

Yield: 9 muffins

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Lightly sweetened tender scones come together quickly. Leftovers are a great “instant” breakfast in a morning rush. Toss one in a bag and take it to work for a snack that beats vending machine fare.

1/2 cup buttermilk plus 1/4 cup for finishing
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1/2 cup dried cherries
2 – 3 tablespoons granulated sugar

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

You’ll briefly knead this dough, so prepare a surface by dusting lightly with flour.

In a medium bowl whisk together 1/2 cup of the buttermilk, egg, brown sugar and vanilla, until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the buttermilk mixture just until a sticky dough forms; the dough should be fairly manageable. Turn the dough onto your prepared surface and gently knead for 30 – 40 seconds. Pat the dough out into a 3/4-inch thick round. Cut the round into 8 wedges.

Place the wedges on an un-greased baking sheet. Brush each wedge with the remaining buttermilk and lightly sprinkle with granulated sugar.

Bake until golden, approximately 15 to 18 minutes.

Yield: 8 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Egg Harbor Café
1313 Oak St
Hood River, OR 97031
Open Daily between 6 a.m. and 2 p.m.

We look forward to stopping at Egg Harbor Café when we’re in Hood River. The restaurant is comfortably clean and attractively decorated. The service is friendly and attentive. The food is good to excellent.

Eggs are the star at this restaurant. While The Husband generally opts for a more traditional breakfast, I tend to be a little more adventurous. The menu includes lunch options, too.

Our experience:
The Husband most recently ordered Huevos Rancheros, which were good but not the best we’ve encountered and not his favorite meal at Egg Harbor thus far. Frankly, finding great Mexican food in the Pacific Northwest has been challenging. We think some salsa would have improved the dish, but didn’t think of it until the meal was practically over.

I ordered a seasonal special that exceeded my expectations. The perfectly cooked Chanterelle and Brie omelet with fresh spinach was delicious and the portion very generous. It’s a rich omelet that arrived with the Egg Harbor red potatoes and forgettable sour dough toast.

Previously, I enjoyed the Smoked Salmon Benedict. The Husband has enjoyed breakfasts of ham or bacon and eggs, which always arrive hot and cooked to order. The coffee cup is kept hot and full.

In General:
If you’re passing through Hood River and would like a nice breakfast or brunch, we recommend stopping at Egg Harbor, where you can reliably enjoy a satisfying meal that’s always good and sometimes exceptional…or maybe eggceptional is more appropriate!

Price Range:
Omelets range between $8.75 and $9.75. The Chanterelle and Brie omelet is $12.95 and enough for two people. Benedicts run between $8.95 and $10.95. Mixed scrambles are between $7.00 and $7.50. Skillets, such as the Farmer’s Skillet, are in the $9.00 – $10.00 range.

The restaurant is located on the northwest corner of 13th and Oak. Parking is available across the street when the few spots in the front are full.

Grandma would snug me under warm blankets to sip her special Hot Toddy when I was under the weather. The Husband gives grandma’s concoction and a good night’s sleep credit for chasing away more than one cold. Serve it up with an extra dose of love and see if it doesn’t work magic for your loved ones, too.

8 ounces boiling water
2 bags black tea (I use Lipton)
1 tablespoon wild honey
1 ounce Jim Beam whiskey (no substitutes)
1 large lemon wedge, 1/4 to 1/3 of the lemon

Steep the tea bags in the boiling water for 5 – 8 minutes. Squeeze the bags against the side of the cup to remove liquid and discard the bags.

Stir the honey into the tea and top with the Jim Beam. Squeeze the juice from the lemon wedge into the tea. Turn the wedge over and twist to release lemon oil from the skin into the tea. Rub the skin along the rim of the cup and then add the entire wedge to steep in the tea.

Yield: 1 serving

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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