Miss Havisham’s Tablescape

Miss Havisham’s Tablescape

The Wedding Tablescape

When Elin set Miss Havisham’s Wedding Table in honor of OSF’s Great Expectations, then it followed that some special visitors would make an appearance. Tucked beneath the tablescape’s fragrant lavender, mint and ivy is a breakfast treat. Egg mice with peppercorn eyes and chive tails have come to nibble on tiny wedges of Spanish Mangecho cheese.

Egg Mouse with Manchego Cheese

The rest of Miss Havisham’s breakfast is equally delicious. Buttery waffles with fresh berry sauce, grilled chicken sausage and early pears filled with cream cheese and sprinkled with toasted pecans. A sparkling toast of breakfast mimosas complete the menu.

Breakfast Pears

Miss Havisham’s Egg Mice

To make Egg Mice you will need peeled, hard boiled eggs, jalapeno or other small pepper, chives and a wedge of cheese.

Slice the bottom of the egg off lengthwise so the egg mouse has a firm base.

Use a paring knife to make tiny slits for the pepper ‘ears’ and peppercorn ‘eyes’

Arrange the chive ‘tail’ onto your plate

Place the egg ‘mouse’ on top part of the chive ‘tail’

Place the cheese wedge in front of the egg mouse

Serve with fresh ground salt and pepper.

An Artist’s Table

An Artist’s Table

Elin's Latest TablescapeArtistic attention to detail is what makes the unique Oak Street Station experience. Assistant Innkeeper Elin Babcock is both a world traveler and an accomplished artist with studio space at Ashland Artworks. Her daily tablescapes transport guests to exotic ports of call; from Italian Carnival, to the Germanic Countryside, to the Eiffel Tower and more.

In her art and in her tablescapes, Elin’s specialty is ‘found’ objects that she mixes with more traditional pieces. The sparkling Buddha head in the middle of this Carnival table is one example of Elin’s artistic ‘fusion.’ Enjoying breakfast at one of Elin’s tablescapes is second only to traveling with Elin on one of her guided tours of France, Spain or Morocco.

Elin's Table

What’s Cooking? Meringue Mushrooms

What’s Cooking? Meringue Mushrooms

Meringue Mushrooms

In a large bowl, beat until soft peaks form: 4 egg whites (room temperature), 1 teaspoon vanilla, 1/2 teaspoon cream of tartar

Very gradually, add 1 tablespoon at a time, beating on high speed: 1 cup granulated sugar

Beat until meringue holds very stiff peaks

Preheat oven to 200′

Spoon meringue into pastry bag fitted with a plain tip. Pipe thin, pointed shapes to form stems, and round, button shapes onto the baking sheets to make mushroom caps. Use your finger or a spatula to smooth the tops of the caps if necessary. Dust lightly with unsweetened cocoa. Bake for 2 hours at 200′, turn off oven, and leave them in the oven to cool for another hour or overnight.

Working with very dry hands, use a small knife to carve a point out of the underside of the mushroom caps. Spread this underside with melted chocolate, and insert a stem into the indentation. Let set in a dry place, and store in an airtight container. These will keep for several weeks.

Guess Who’s Coming to Breakfast?!

Guess Who’s Coming to Breakfast?!

Laughs were definitely on the menu when Animal Crackers cast members Mark Bedard, Daisuke Tsuji, Brent Hinkley and Eddie Lopez came for breakfast at OSS. The zany cast was won in a Daedalus Project auction by long-time OSS guests Shirley and Martha.

This picture with OSS guests, staff and the actors gives you an idea of what breakfast with Animal Crackers is like!

What’s Cooking? Candied Orange Peel!

What’s Cooking? Candied Orange Peel!

This is an incredibly easy and elegant treat, both Elin and Sue’s favorite!

Sue’s Easy Candied Citrus Peel

Place in a saucepan:
Strips of orange peel from about 6 oranges made with a channel knife (this makes the process easier)

Add water to cover, and simmer for about 30 minutes.
Drain; cover with fresh cold water, and simmer a few more minutes.
Drain; refresh under cold water, and set aside.

Combine in a heavy, large saucepan:

  • 2 cups sugar
  • 6 tablespoons light corn syrup
  • 1 1/2 cup water

Stir over low heat until the sugar is dissolved.  Add the fruit peel and cook very gently over low heat until most of the syrup is absorbed.  Cover and let stand overnight.  Bring to a simmer again, then let cool slightly and drain.  Line two trays with wax paper and sprinkle about one cup of sugar on each.  Roll the citrus peel in the sugar until well coated.  Let dry for at least one hour.  Store in airtight container in the refrigerator up to two months.

I use candied orange peel for fruit butterflies’ antennae.  Candied citrus can be chopped, and used in muffins or meringue.  And they can be dipped in dark chocolate for a special treat.

More of our guests’ favorite recipes

More of our guests’ favorite recipes

This is the place where you can virtually experience breakfast at Oak Street Station. Find out which actors are coming to breakfast, what John is cooking up and what’s for dessert.