1810 West 28th Street Cleveland, OH 44113
Reservations 216 589 0121
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1810 West 28th Street Cleveland, OH 44113 |
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WHAT‘S FOR BREAKFAST? FALL 2002 
Many guests wake to the aroma of coffee and the smell of breakfast each morning... commenting to me later on the pleasant improvement over the rude wake-up call they might have experienced in a hotel. Breakfast at Clifford House is usually a "full breakfast" but allows exceptions for the "help yourself to coffee and cereal" business person: up early and on the road OR for me when I have to be at work early and need to coordinate what can be left waiting for you.The food is either homemade (by me) or purchased at one of the quality specialty vendors in the neighborhood. Below is a sampling of things I have served in the past and what future guests might experience. After reading the assortment, you will see why many previous guests suggest you bring a cooler with you if possible. With some of the food temptations for sale right around the corner, you will want to shop for yourself and need a way to carry the goods home!! Though item availability changes with the seasons and time, here‘s a sampling of some of the delicacies you might expect: BEVERAGES Fresh ground Coffee: beans from City coffee, West Side Market; Van Roy Coffee; Dave‘s Market. Teas: Bigelow, Lipton, West Side Market and wherever. Orange Juice and assorted juices: fresh squeezed from West Side Market when available, pre-packaged when not. Ice water in cool antique pitchers. In Room Refrigerator: assorted soda and water. BREADS Homemade Banana Bread with nuts. Raspberry Corn Muffins from William Sonoma Brunch Entertaining. Bialy‘s Bagels are "baked, boiled and broiled:" Cleveland‘s best Jewish bagel sold at Christopher‘s Bakery in the West Side Market. Seven grain, whole wheat, sour dough, raison walnut wheat, crusty French baguettes and asagio cheese bread also available with pepporoni come from Christopher‘s - compliments to owner Nancy Niemi! Poppy seed or nut roles from Farkas Hungarian Bakery on W28th Street (only two blocks but open on Friday and Saturday only). Homemade pumpkin date bread also from William Sonoma. Waffles: home made from the Betty Crocker cookbook. Low fat buttermilk pancakes: thanks again Betty! Corn Meal and cream cheese Pancakes with heated syrup dressed with dried cranberries and apricots - that Gourmet subscription comes in handy! French toast: what can I say- this is so good and simple but I never stop trying to class it up: make it more French by using Christopher‘s French baguette or go international with cinnamon raison English muffins and serve it to my German guests, which I did to just for fun! Rice flour pancakes: the guest was all the way from San Francisco and could not eat wheat. 100% rice flour cakes discovered in The Joy of Cooking and while he did not fly with a cooler, he did take the recipe home! EGGS The ABC Omelet I copied from Heck‘s restaurant around the corner (Apples, bacon and cheddar). The Clifford House Omelet: I use any thing else found in the frig !! The Vegetable du jour Potato Frittata always makes a great impression arriving at the table in a steaming hot cast iron pan. It is a layer of scrambled eggs cooked with parmesan cheese, home fries next, the green veg of the day, some cherry tomatoes for color and a topping of cheese given and then one final melt under the broiler. Based on the Asparagus Potato Frittata in Williams-Sonoma. My recipes are almost always "based on" but not exactly copied because I do not always have the right ingredients despite all the great food stands down the street!! Sometimes just good old scrambled eggs or sunny side up. Noodle Pudding: Egg noodles, cream cheese, butter, eggs, cinnamon, nutmeg, heavy cream, apricot nector and bread crumbs. I have been baking it since the February 1984 Cuisine magazine arrived so it must be good !! MEAT A lot of Guests seem to be vegetarians which is OK, but the meat eaters will note the following: Low-sodium Bacon: from Apple Cured Meats at the West Side Market. The bacon I have has no chemicals and little salt. This stand was doctor recommended to my mother. Less fat Chicken sausage including apple chicken and Cajun link sausages. No growth hormones and grain fed; available at Kaufmann Poultry, Larry Schade and David Hamm owners. Celtic Bangor links and breakfast links grilled outdoors: from Euclid Meat, Pat Delaney owner. Pat attests to the accurate traditional recipes of his homemade nationality sausages: also including smoked Slovenian, Lithuanian, Hungarian, Italian and Polish Sausage. FRUIT Fresh Fruit: always fresh fruit, whatever is available. Hand Picked: sometimes the best blueberries hand picked by my sister Jan Toth. On sale: other times a whole six quart box of strawberries for $2 found at the end of the day at the West Side Market. Garnishes: chopped dates, dried cranberries or those colorful Mandarin oranges - color is everything ! Low fat yogurt on the side. TOPPINGS Assorted jams and jellies, honey and cream cheese which I have not made but try from wherever. CEREAL Fruit Loops: The Kellogg variety pack (you know its amazing how many adults sneak the fruit loops!) Homemade Granola?: boxed granola - not homemade but many people have wondered. WHAT ELSE Cookies: Homemade chocolate chip or Vanishing Oatmeal Raison: cookie jars in the room, recipes from Toll House Bag and Quaker Oats work the best for me. One time while talking on the phone and trying to expedite a double batch I added too much sugar and being too frugal to throw them away, I cooked them. The result was a super thin sugary wafer with bulges of chocolate chips - not that bulges ever kept anyone away from homemade cookies !! Cooking and learning !! Enjoy! |