Hot Cross Buns

We hope you’ll be able to join us for Easter Sunday Brunch this Sunday, April 4th in the Shelburne Restaurant. We’ll be serving our brunch menu from 8:30 am to 3:00 pm on that day. If that isn’t a possibility for you, and you’d like to add a bit of Shelburne tradition to your own Easter menu, we suggest that you try your hand at our recipe for Hot Cross Buns. You can make them the day before and re-heat in a 300 degree oven wrapped in foil for about 15 minutes. 

For the buns:

8 cups all-purpose flour

½ cup plus 2 teaspoons sugar

2 Tablespoons dry yeast

1 ½ cups warm milk

1 cup warm water

2 teaspoons salt

1 teaspoon allspice

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

½ cup unsalted butter, softened

2 eggs, lightly beaten

2/3 cup currants

2/3 cup dark raisins

2/3 cup light raisins

Mix 2 cups flour, 2 teaspoons sugar, the yeast, warm milk and warm water. Cover the bowl and set this sponge aside for 20 minutes in a warm place.

Mix the remaining flour with the salt, spices and remaining sugar.

Add the softened butter, beaten eggs, dry ingredients, currants, dark and light raisins to the yeast batter, blending after each addition. Mix well to form a soft dough, adding extra flour if the dough is too sticky to handle. Turn the dough onto a lightly floured surface and knead until smooth, about ten minutes by hand or two to three minutes with a mixer and dough hook.

Shape the dough into a ball and place it in an oiled bowl. Cover and let rise in a warm place until doubled in bulk, about one hour.

Turn the dough onto a lightly floured surface, punch it down and knead it for about 2 minutes.

Divide the dough into 24 pieces and shape them into buns by cupping your hand around each piece and rotating your hand in a circle while simultaneously pressing down lightly on the dough to form a small sphere. Place them on greased baking sheets. Cover and let rise for about 30 minutes in a warm place until they’ve doubled in size.

Just before baking, top each bun with a cross using a pastry tube fitted with a small opening and filled with the following paste (the consistency of frosting).

For the cross:

½ cup flour

3 to 4 Tablespoons cool water

Bake in a 375˚ oven for about 20 minutes. Transfer to a rack and brush each bun with a sugar glaze while still hot.

Sugar Glaze:

¼ cup granulated sugar

5 Tablespoons milk

Dissolve the sugar in the milk over low heat. Raise the heat and boil rapidly for two minutes.

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How to Clean Razor Clams

David Campiche, owner of the Shelburne Inn, a Washington Historic Hotel, demonstrates how to clean Razor Clams, a Northwest specialty. David grew up on the Long Beach Peninsula and has enjoyed digging, cleaning and eating Razor Clams all his life. He shares with you the sometimes messy but always gratifying job of preparing these delectable clams for your favorite recipe.

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Raspberry Vinegar

1 ½ pounds fresh raspberries

3 cups white wine vinegar Continue reading

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Welcome Home Cookies

1 cup unsalted butter, room temp

2/3 cup quick cooking oats, blended in blender to a flour consistency

1 cup granulated sugar

3 cups unbleached flour

1 cup dark brown sugar, packed

1 teaspoon baking soda

2 teaspoons vanilla extract

1 teaspoon salt

2 extra large eggs

24 oz. semisweet chocolate chips

2 cups chopped walnuts or pecans, toasted Continue reading

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Val’s Almond Pear or Plum Pie



1 ½ cups flour

8 Tablespoons butter

1 egg yolk

½ teaspoon salt

2 to 3 Tablespoons cold water


3 to 4 ripe pears

granulated sugar (for sprinkling)

½ cup apricot jam (for the glaze)

Frangipane Cream:

1/3 cup butter

1/3 cup sugar

1 egg, beaten well

1 egg yolk

½ cup whole blanched almonds, ground

2 Tablespoons flour

2 teaspoons Kirsch Continue reading

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1 ½ cups of each of the following:


Bing Cherries, pitted

Marion Berries or Blackberries

Rhubarb, cut into ½ inch chunks



Add to the above:

Juice of one lemon

Juice and rind or one orange

1 ½ cups granulated sugar

½ cup flour

1 teaspoon cinnamon Continue reading

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1 ½ cups white basmati rice

1 ½ cups water

2 cups heavy cream

6 cups whole milk

4 Tablespoons butter

1 ½ teaspoons salt

1 3-inch long cinnamon stick

2 egg yolks

1/3 cup granulated sugar

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

¼ cup blanched, slivered almonds, toasted to a light brown Continue reading

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Cranberry Sherry Trifle

For the sponge cake:

¾ cup flour

1 teaspoon baking powder

½ teaspoon salt

4 egg yolks

½ cup sugar

½ teaspoon vanilla extract

6 egg whites

6 Tablespoons sugar

For the filling:

½ cup cranberry sauce

½ cup raspberry jam

¼ cup Cranberry Liqueur

½ cup cream sherry

1 cup crushed coconut macaroons

3 cups whole milk

grated zest of one lemon

1 egg

4 egg yolks

½ cup sugar

½ cup unbleached all-purpose flour

1 teaspoon vanilla extract

1 ½ cups heavy cream, whipped

candied red cherries (optional)

toasted slivered almonds Continue reading

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No Trespassing Blackberry Pie

Pastry for two-crust 10-inch pie

3 cups unbleached white flour

1 teaspoon salt

1/2 cup cold, unsalted butter cut into 1/2 inch cubes

1/2 cup cold shortening

1 large egg

2 Tablespoons vinegar

1/4 cup ice water

Blackberry Filling

5 to 6 cups fresh blackberries

1-1/4 cups sugar

3/8 cup flour

3/4 teaspoon cinnamon

2 teaspoons grated orange rind

2 Tablespoons butter

Milk and sugar for topping Continue reading

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Wild Mushroom Frittata

Two tablespoons Olive oil

1 Tablespoon garlic, minced

Pinch of red chili flakes (to taste)

½ small onion, chopped

¼ cup zucchini, chopped

½ red and yellow sweet pepper, chopped

1/2 pound Boletus Edulis (also known as King Boletus or Porcini) or assorted wild mushrooms, chopped

1 cup peeled, cooked potato, chopped in small bite-sized pieces

Garden herbs: thyme, Italian parsley, and tarragon, finely minced

½ cup cheddar and Gruyere Cheese, grated

12 eggs mixed with ½ cup cream

Salt and pepper to taste Continue reading

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