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Ruskin bed and breakfast an inviting retreat

Photo by LYNN KESSEL

The almost-sweet Asian pear layered with full-bodied Stilton cheese makes this tea sandwich a delightful accompaniment to a hot cup of tea — even in the midst of summer.

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By LYNN KESSEL

Tribune columnist

Published: July 15, 2009

Updated: 07/15/2009 01:52 pm

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Lynn Kessel

I was more than eager to accept a recent invitation to have lunch and tour the Southern Comfort Inn in Ruskin. I've passed the 1-acre bed-and-breakfast many times during morning walks through my peaceful residential neighborhood and thought, "I wonder what the inside of that place looks like?"

Canopied by giant live oaks draped with Spanish moss and lush vegetation, the property is beautiful. As I toured the home, I was amazed at its spacious 8,000 square feet.

As I walked the grounds, it occurred to me that most motels don't hold a candle to this type of accommodation, with its gracious sitting rooms, gazebos, fireplaces and dining tables topped with Battenburg lace. I quickly visualized lots of intimate dining and festive, party possibilities.

Owners Cathy and Joe Green are living my dream.

I've always had the romantic notion I'd like to own and run a bed-and-breakfast, mostly for the cooking opportunities. Cathy does most of the meal preparation at Southern Comfort.

Her mother was a great cook. When Cathy was 8, her mother lay in a body cast after back surgery, and her father installed an intercom system so she could relay instructions to Cathy on how to make meat loaf. That experience not only taught her how to cook, but also influenced her decision to become a nurse.

The breakfast menu, served at 9 a.m. in the main dining area, usually includes a European strata or breakfast lasagna - as Cathy calls it - quiche, French toast stuffed with cream cheese, roasted pecans and warmed mixed berries, or eggs Florentine with freshly grated Asiago cheese. Cathy also serves a light yogurt with homemade granola. Often she gathers fresh basil or rosemary from her herb garden.

The table is set the night before, and breakfast ingredients are prepped as much as possible, in advance. If guests ask for other meals, Cathy happily provides them.

Many visitors comment that they wish they could live there, Cathy said.

Sometimes, Cathy serves an Asian pear tea sandwich for high tea, which includes authentic homemade scones and Devonshire cream. If you can't find pear butter or pear chutney, Cathy suggested mixing a combination of apricot chutney with apple butter.

And if you've never tried Asian pears, you're in for a treat. They're a wonderful but addictive cross between an apple and a pear. The sensual combination of the crisp, almost-sweet Asian pear and English Stilton cheese is delightful with a hot cup of tea, even in the midst of summer.

ASIAN PEAR TEA SANDWICH

20 slices potato bread

1 Asian pear

1/2 cup pear butter or pear chutney

3/4 cup white Stilton cheese, crumbled

1 cup shelled pistachios, finely chopped

Use a cookie cutter or biscuit cutter to press bread into circle shapes. Set aside the crusts and excess bread, you can feed it to the birds or save it to make stuffing later.

Slice the pear into thin, almost transparent wedges. Layer a piece of bread with about a teaspoon of crumbled cheese and two or three slices of pear. Make into a sandwich. Smear the pear butter or chutney around the edges of the bread, and then roll the edges of the sandwich into a small bowl of the chopped pistachios.

Makes 10 small sandwiches.

Lynn Kessel can be reached at lkessel@mac.com. For more recipes, visit south shore.tbo.com and search the words: Lynn Kessel, or look for her blog, www.lynn kessel.blogspot.com.

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