Dining at the Inn
Breakfast is 1/2 of bed and breakfast, so of course a full breakfast is offered each morning of your stay at Lucinda’s Country Inn. In fact, guests enjoy some of our breakfast dishes so much that we even offer our recipes. But breakfast isn’t all you’ll find here at the inn; we offer snacks and catered dinners as well.
Breakfast is served in the Inn’s dining room anytime between 9:00 and 10:00 a.m. On cool mornings, a fire in the wood stove makes the room warm and the ambiance is perfect. Once you choose your table for two, we serve the coffee or tea and you can help yourself to everything else at the buffet. We are happy to accommodate different dietary needs; please let us know at the time of your reservation so we can be prepared to accommodate your specific needs. See the breakfast section for more breakfast details.
But there is much more than just breakfast at Lucinda’s Country Inn.
On Friday and Saturday evenings, Innkeepers Daryl and Lucinda host “wine and snacks” featuring the wines of Fair Play & Amador Wine Countries with light snacks. During the winter months, a fire is almost always burning in the Great Room fireplace that keeps the room warm and cozy. Daryl pours the wine and Lucinda makes sure everyone gets an opportunity for a bite to eat. This hour is enjoyed by everyone; guests socialize, compare tales of their day’s activities and plan for tomorrow’s excitement.
There is a jar of peanut M&Ms in the Great Room. Grab a handful on your way to and from your suite. When you return to the Inn after dinner, check in the Great Room where you may occasionally find a tray of cookies or brownies or some type of cake for your after-dinner enjoyment. While this isn’t a regular practice, our guests are occasionally delighted to find that an innkeeper has gotten the urge to bake!
A snack basket with popcorn, snack bars, hot chocolate and coffee is provided in each guest suite.
You won’t go hungry at Lucinda’s!
We serve an abundant hot buffet breakfast each morning with a strong European influence, in that you pick and choose what you want and how much. If you are extra hungry, there is always plenty of food for seconds. An egg casserole or egg dish, sausages, muffins, coffee cake, fruit and juices are the staple of our scrumptious breakfasts. We try to get as many fresh ingredients as possible locally, either at the Farmer’s Market or from one of our nearby farms, following our Fair Play Farm2Fork principles.
As in the Forrest Gump movie, Forrest would say, “…life is like a box of chocolates. You never know what you’ll get.”
You may be treated to a Country Chili Huevos Casserole that might come with Corn Muffins, Cinnamon Cake and Baked Apple Casserole. Another favorite for many guests is one of Lucinda’s specialties: Eggs in a Basket, accompanied by a Peach Blueberry Parfait, Maple Oat Scones and Walnut Apple Cake. Or, you might get good ole country breakfast of eggs to order (however you like ’em, you get ’em), hash browns, sausage, biscuits, and maybe pumpkin almond cake. We pride ourselves on serving a wide variety of dishes so you will NOT have the same dishes each time you are here. The more times you come the more variety you will be served. Although some of our very frequent guests have their favorites and are quite happy when those items are served again or upon request before they arrive.
Daryl created Country Eggs Benedict, which is a favorite of many of our guests. It is a pastry shell piled high with scrambled eggs and secret ingredients on a bed of Canadian Bacon, topped with hollandaise sauce. The full recipe is in the Bed & Breakfast Inns of El Dorado County Cookbook available for sale in “Lucinda’s Country Corner Alcove” or online at Bed and Breakfast Inns of El Dorado County’s. With your help Daryl makes an omelet you created by selecting the ingredients (second photo down on right) and it is served to you at your table.
(photo is in the right sidebar at the top)
Cinnamon Swirl Bundt Cake (Gluten FREE)
Preheat oven to 350; grease a 12-cup bundt pan with cooking spray.
¼ C. packed brown sugar 1/-1/2 tsp. cinnamon
Mix together in small bowl; set aside.
1/-1/4 C. white rice flour ¾ C. cornstarch
1 tsp. baking powder 1 tsp. xanthan gum
½ tsp. baking soda
1-1/2 C. sugar ¾ C. softened butter
2 large eggs 1 tsp. vanilla extract
1 C. sour cream
Whisk together the dry ingredients; set aside. Cream together sugar and butter until light, about 30 seconds. Add eggs, 1 at a time, mixing until well combined. Add vanilla. Add dry ingredients in two stages, alternating with the sour cream. Mix until a thick batter forms.
Spread one-third of the batter in the pan. (Batter will be thick; use a spatula to spread it evenly). Sprinkle streusel over the batter. Spread remaining batter over the streusel.
Bake for 55 minutes, or until a tester inserted into the middle of the cake comes out clean.
Cool in pan 5 minutes then turn out onto a wire rack to cool completely.
Sift powdered sugar over the top of the cake, if desired.