Maryland Crab Meat Salad - Photo Credit: Stefan Scherperel

Maryland Crab Salad

Maryland Crab Potato Salad Potato Salad 1# Yukon gold potatoes, cut into 1 inch cubes 1/3 c. sour cream 2 Tbsp. aioli (recipe below) 1 tsp. stone ground mustard ¼ c. green onions diced (reserve 1 Tbsp. for garnish) ¼ c. celery diced 2 Tbsp. parsley, chopped 1 Dill pickle, diced ½ tsp. Old Bay […]

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Japanese Crab Meat Salad - Photo Credit: Stefan Scherperel

Japanese Crab Meat Salad

Japanese Crab Meat Salad Ingredients 1/2 # Dungeness or Maryland Blue Crab (backfin or lump, cooked and picked) Avocado Miso Vinaigrette (recipe below) 1 c. Mizuna 2 Tbsp. daikon root, julienned Edaname, tossed with sea salt Wonton wrappers or Lotus root, thinly sliced, fried, seasoned with sea salt, optional garnish 1 tsp. black sesame seeds […]

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Photo Courtesy of Stefan Scherperel

Balsamic Shrimp and Asparagus Salad

  Ingredients 1# shrimp, cleaned and deveined Heirloom tomato, thinly sliced 1# asparagus 2 oz. Prosciutto de Parma, thinly sliced 1 Tbsp. balsamic vinegar reduction or aged balsamic (start with 1 cup of vinegar and reduce down until sweet, thick and viscous) Parmesan or Grano Padano Cheese, shaved EVOO 1 clove garlic, minced Salt and […]

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Pumpkin Cheesecake with Caramel Sauce

Pumpkin Cheesecake

Makes 12-14 Servings This seasonal make-ahead treat is equally at home at the most elegant holiday dessert table or as comfort food after family meals. It’s tall and fluffy; topped with a dollop of fresh cream, it’s luscious, and pairs well with a rich cup of freshly-brewed coffee.   For the Crust: (This will cover […]

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Harrison House Suites Stone Fruit Tart

Stone Fruit Tart

Makes 12 Servings Throughout the summer and fall we get get luscious apricots, peaches, nectarines and plums from our Eastern Washington farmers. This tart can be made with any stone fruit you’d like; just make sure it’s ripe. Taking the time to arrange the fruit in a decorative pattern adds to the visually beautiful dessert. […]

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Strawberry Shortcake

Makes 8 Servings   2 cups All purpose flour 3 Tbsp sugar 1 Tbsp baking powder ½ tsp finely ground sea salt 8 Tbsp European style unsalted butter 1 large egg ½ cup whipping cream   2 Tbsp rice flour for rolling shortcakes   Glaze: 1 large egg white 2 Tbsp raw sugar   Berries: […]

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Italian Grain Pie

Italian Grain Pie

Makes 8 Servings   Filling: ½ cup Wheat berries 5 Large eggs ½ cup Sugar 1 tsp Vanilla 1½ lbs Ricotta 1 Large egg white 1 tsp grated orange zest or orange flower water Crust: 1 cup Flour ¼ cup Sugar ½ tsp Baking powder Pinch Finely ground sea salt 1/8 lb Unsalted European style […]

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Tuscan Bean Soup

Makes 8 as a Starter, 6 as an Entree   1½ cup dried borlotti, cranberry, red kidney, pinto or white beans (or any combination of beans) 3 quarts cold water 3 large Idaho baking Potatoes, peeled, cut into ½” dice 2 springs fresh rosemary 2 fresh or dried bay leaves 1½ tsp peperoncino (crushed red […]

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Chocolate Rum Truffles

Makes 24 Servings This recipe is quick and easy, and since the truffles will keep for at least three weeks (if you don’t eat them before), they are nice make-ahead treats.

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Honey Granola

Harrison House Suites Granola

We get so many requests for our house-made granola recipe, I thought it was time to post it again. We make buckets of this yummy treat each week, not only offering it at our breakfast table to guests, but also sending it out to our local San Juan Food Coop, and to previous guests who […]

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Gluten Free Oatmeal Cookies

So many gluten-free baked goods are overly sweet.  These cookies are just lightly sweetened, and the delicate sweetness of the golden raisins really shines through. We usually under-bake our cookies just a tad, so the centers stay chewy.

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Salted Caramel Mousse

Yield: 6 servings   At the inns, we occasionally host luncheon meetings or garden parties for community groups or guests. This ethereal dessert is an intriguing gustatory surprise that is becoming an oft requested favorite.

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Down South Eggs Benedict

Makes 4 Servings Our chef Paul la Valley likes to get creative in the mornings. One day he came up with a Southern-style Eggs Benedict which he served with roasted new potatoes. It was really different, and guests enjoyed his new twist on an old favorite.

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What to Do with Jerusalem Artichokes

They’re known as Jerusalem Artichokes, though some people call them sunroots or sunchokes or earth apples or (as in France) topinambur.  Most of us don’t call them anything because we can’t figure out what the heck to do with those gnarly-looking things, so why bother?

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Classic Doggie Loves

Our four-legged friends give us so much love, they deserve to have special treats on Valentine’s day too. We bake cookies every day for our two-legged guests, and developed these wholesome treats for our many canine guests.  They are delivered to the guest rooms along with people-cookies, and the heart shape makes them perfect for […]

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Friday Harbor Inn Drowning in Eggnog

From the Keyboard of Stephanie Prima-Sarantopulos: We ordered 2 quarts.  We received 2 cases!  There they were, stacked like soldiers in tidy rows on the bottom shelf of the reach-in refrigerator.  Whaddaya do with 24 bottles of eggnog?  Short of bathing in it, we had to figure out creative ways to use it up before […]

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Dave’s Barbecue Sauce and Sticky Baby Back Ribs

Dave enjoys grilling and smoking, and these ribs are one of our favorites of his creations.

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Harrison House Suite Fruit Crisps

For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.

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275 C Street Friday Harbor WA 98250 | 360.378.2783 or 800.965.0123 © Harrison House Suites | Photography: Michael Bertrand Photographer & Others
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