We like to share our breakfast ideas with everyone that reads out blog posts. One of our guests’ favorites is Port Wine Blueberries and Cream. We freeze blueberries from our summer stock and use them all winter long in breakfast entrees, muffins and scones, and fruit dishes.
Port Wine Blueberries and Sour Cream
1/2 cup port wine, plus 1/4 cup
1/2 cup sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
2 pints blueberries
In a medium saucepan, boil 1/2 cup of the port wine and the sugar for three minutes to cook off some of the alcohol. In the meantime, in a small bowl, whisk together the remaining 1/4 cup port wine, vanilla and cornstarch. Add it to the pan and cook until clear, about three more minutes. Add one pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.
Winter is a great time to enjoy Duluth and all that it has to offer. Our specialty is delivering your full, hearty, gourmet breakfast to the privacy of your suite where it can be enjoyed by the firelight! We love to serve at the dining room table too. We’ll discuss our breakfast options with you when we check you in to your luxurious suite at the Inn. Please feel free to take a peek at our sample breakfast menus that we offer at our website.
It is the “quiet season” at the Inn and the holiday decorations are all aglow! We hope to see you on your next trip to Duluth!
Joy and Jim Fischer, Innkeepers/Owners